Modern Restaurant Management
FEBRUARY 22, 2022
A recent survey of job holders – including front-of-house and back-of-house restaurant workers – showed that 55 percent were planning to switch jobs, citing “lack of recognition” as the number one reason for the change. These acts of recognition go further than you may think.
7 Shifts
DECEMBER 8, 2020
Engaged employees are also less likely to turnover. 47% of restaurants were negatively affected by employee turnover in 2019, with less than a third of restaurateurs reporting that turnover had no impact on their business. With an average cost of $3,500 when an employee leaves, it’s something restaurateurs can’t afford. for some of their favorites.
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7 Shifts
MARCH 30, 2022
Don't underestimate the power of in-house advertising at your restaurant. Does your restaurant have a sign out front? After two years of only being able to order takeout and having to wear a mask when not at the table, restaurants are poised to bounce back in 2022. For your restaurant, that means competition. Table of Content.
ChefMod
SEPTEMBER 22, 2021
For instance, if the news reports that your city or county has seen a major spike in cases or that a local restaurant has been noted as the source of a super spreader event, that is the time to start preparing for potential changes.
7 Shifts
NOVEMBER 1, 2022
You need to put yourself in front of diners, get them in your door, and turn them into ambassadors of your restaurant that come back and tell their friends about you. Restaurant owners and operators wear a lot of hats. We live in a world where diners are inundated with choices. There are more options for eating out than ever before.
7 Shifts
MARCH 11, 2020
Space If you’re leasing a commercial space, you’ll need to pay a security deposit up front, which will cost between $2,000 and $12,000. You’ve probably thought about the challenges and risks that come with this venture, but do you know all of the costs that you’ll incur? Opening a new restaurant comes with a lot of financial pressure.
Restaurant365
MARCH 25, 2020
Adjusting how you get your menu items in front of customers could help curb the drop in your sales numbers due to the COVID-19 pandemic. Use your servers and other front-of-house employees to facilitate your takeout service. You can also bypass third-party delivery commissions and fees, keeping the delivery fees in house.
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