Cash Management Presentation Sourcing 
Modern Restaurant Management
NOVEMBER 24, 2020
Restaurant owners are being forced to find a way to make it through winter with vastly reduced revenue, and many operators are scrambling to reallocate budgets and manage staffing to survive COVID-19. Managing cash flow can be difficult for seasonal businesses. Plan for Gaps in Your Budget.
Modern Restaurant Management
AUGUST 19, 2020
As the world of hospitality attempts to recover from the impact of Covid-19, maintaining cash flow and slowly building up revenue are key elements to any establishment’s ability to survive. It’s a delicate balance of cash flow and savings on overhead costs that has restaurant owners scrambling for solutions.
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Modern Restaurant Management
JULY 19, 2022
Traditionally, this has meant that the manager comes out and apologizes to the guest, then offers a discount or a comped meal. Those payments were made in a card-present situation, though. Also, as of 2019, up to 35 percent of in-person restaurant purchases were paid for in cash. This system has worked well enough in the past.
Culinary Cues
AUGUST 7, 2021
If we see the challenge as something that has an answer if we take the time to really push our problem-solving skills, then a solution will eventually present itself. Far too often we invest our time in addressing the effects of a challenge rather than the source of the roadblocks that appear. Challenges solved.
Modern Restaurant Management
MARCH 11, 2025
According to Mastercard Contactless Consumer Polling, more than half of Americans are now using some form of contactless payment, and several sources state that adoption rate is accelerating amongst younger consumers. That led to an employee shortage, especially for high-quality and experienced management positions.
Culinary Cues
MAY 15, 2021
Four-page menus do not reflect business common sense – inventories become unmanageable, waste is much more difficult to manage, the level of expertise required of employees grows exponentially, consistency and quality are challenging, and profit is hard to predict and realize.
EATER
OCTOBER 1, 2024
Professional chefs and amateur cooks compete for Arkansas pride in the annual World Champion Squirrel Cook Off As the kitchen manager at the Odd Soul , a pizzeria and bar in Springdale, Arkansas, Addie Hayes is used to spending Saturday mornings in front of a stove. But today, she’s a little out of her element. Ravioli,” Addie specifies.
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