Modern Restaurant Management
DECEMBER 20, 2022
The restaurant industry once again proved its resilience in 2022 as it dealt with ongoing obstacles like inflation, supply chain, labor shortages and more. These elements were not offset by topline sales gains so many felt the pressure on the bottom line in actual earnings. Here are some of their insights.
Modern Restaurant Management
DECEMBER 28, 2023
According to Business Insider , 60 percent of restaurants who implemented AI technology say it's critical in improving their supply chain process. The incorporation of AI into point-of-sale systems has streamlined transactions resulting in reduced waiting times and higher customer satisfaction.
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Modern Restaurant Management
APRIL 28, 2022
In digital terms, ghost kitchens (also known as “dark kitchens”) are like hardware: they are the on-site locations from which either established brands or virtual brands physically prepare food orders. Virtual brands can be especially useful in testing new menu items and mitigating supply chain challenges.
Modern Restaurant Management
JANUARY 24, 2022
Picture the perfect dinner party: thoughtful food selection, a welcoming host, and an ambiance that takes your mind off of the troubles of your every day. Picture the perfect dinner party: thoughtful food selection, a welcoming host, and an ambiance that takes your mind off of the troubles of your every day.
Modern Restaurant Management
JANUARY 12, 2022
71 percent rely on delivery for 11 percent or more of sales. 33 percent rely on delivery for more than 20 percent of sales. 65 percent rely on mobile ordering for 11 percent or more of sales. 25 percent rely on mobile ordering for more than 20 percent of sales. Investment in delivery and mobile ordering pays off.
Clover - Restaurants
MAY 3, 2024
Recent surveys confirm the importance of cleaning and sanitizing in food industry establishments for building customer confidence and in influencing diner choice. City and state health departments monitor local restaurants to ensure they’re following food safety management program guidelines. An estimated 3,000 people in the U.S.
The Restaurant Times
NOVEMBER 15, 2021
You work hard to train your bar staff, keep your customers happy, maintain positive distributor relationships, stay on top of your bar’s sales and inventory data, keep your establishment clean, bring in business, and reinforce the big picture of your bar, whether you’re a bar manager, beverage director, or general manager. .
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