Modern Restaurant Management
MARCH 13, 2024
Establishments are grappling with a complex crisis characterized by empty seats in dining areas and behind the scenes, where a shortage of skilled workers is keenly felt. These impacts affect not only the bottom line for businesses but also the dining experience for customers.
Modern Restaurant Management
DECEMBER 16, 2021
Quick-service restaurants are also feeling the pressure – large chains like Chick-fil-A and McDonald’s have had to close dining rooms due to insufficient staffing. Operators will look to technology to offset labor shortages and free up staff to enhance the dining experience.
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Lavu
SEPTEMBER 29, 2023
Some have involved staffing agencies, increased wages, offered signing bonuses, or implemented referral programs to attract new employees in the service industry. Additionally, some businesses have partnered with job training programs and schools to attract a new generation of workers to the industry.
Modern Restaurant Management
DECEMBER 6, 2021
Rent, food, labor, utilities, and insurance are prime examples. Customers can also be more hesitant to dine out as their everyday expenses are going up. Whether you’ve thought about it or not inflation is most likely affecting you in this day and age. So what exactly are the effects of inflation?
Open for Business
JUNE 15, 2023
Empathy might not be part of your restaurant’s training program—yet. In fact, teaching empathy can be a helpful part of every restaurant training program. You can teach empathy in your restaurant’s training program by focusing on these five key areas: Active listening. Team empathy Guest empathy What is empathy?
The Rail
JUNE 5, 2023
Motivated staff with great morale are far more likely to provide an exceptional dining experience than folks who are burnt out and overworked. Even simple changes, like offering gym memberships and childcare services, can make a huge difference to the maître d and sous-chefs that make the dining experience special.
EATER
JUNE 26, 2020
While the city of Miami has allowed restaurants to operate their dining rooms at half capacity since May 27, this particular spot is remaining closed for dine-in service until its owners can offer their customers a more “on-brand” dining experience — meaning fun and easygoing — rather than a modified, cautious night out.
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