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THE INTER-DEPENDANCE OF BUSINESS AND COMMUNITY RESTAURANTS

Culinary Cues

Every restaurant knows that once a customer walks through the door a sale of food and beverage will likely result. It’s not so true in other retail businesses where browsing is a pastime that is far less likely to result in a purchase. Any man’s death diminishes me because I am involved in mankind.”

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Coronavirus: Restaurants Respond

Modern Restaurant Management

” The cashless multi-vendor open-air gastronomic market has two locations in Prague, and a total of 34 independently operated restaurants, bars and retailers. That being said, we have been starting to plan responsibly for impacts in Europe, where we see food retail starting to be affected, “ he continued.

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MRM Plant-Based: by CHLOE in Canada and Hardee’s Goes Beyond

Modern Restaurant Management

” Plant Based World Europe will be the only European B2B focused event to bring together plant-based product producers and manufacturers, with retailers, distributors, food service providers, restauranteurs, entrepreneurs, investors and healthcare professionals. Plant Based World Comes to the UK in 2020. and Plant Based News.

Retail 72
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MRM Franchise Feed: Tropical in Colorado and The Halal Guys New App

Modern Restaurant Management

Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. More Tropical in Colorado. Tropical Smoothie Cafe signed two multi-unit franchise agreements to develop 38 new cafes across the state of Colorado, including a 27-unit deal and an 11-unit deal.

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MRM People & Places: Cassoulet War, Zagat Stories and AQUAlounge

Modern Restaurant Management

Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. “I found inspiration on my travels.

Coaching 128
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The 11 Habits of Outstanding Restaurants

Embrace the Suck

Sales is a vanity metric. Many of my clients when they first start my coaching program do a big sales number. I’ve had restaurants making $3M in sales and yet only making 2% profit. They focus on the wrong things. What are some of the wrong things? It makes your ego feel good. You see it’s just three rings.

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Smart Restaurants, Smarter Labor Management

Hot Schedules

Increase sales. The less planning a company does upfront to create accurate sales and labor forecasts, the more that is going to impact their business performance down the line. At some point, you have to get scientific about your operations and your labor to stay ahead of shifting market conditions and the competition.