Modern Restaurant Management
AUGUST 31, 2021
The report illustrates the continued impact of the COVID-19 pandemic on the restaurant industry and provides an updated look at key indicators and trends influencing the industry's recovery as of June/July 2021, including the current state of the economy, workforce, and food and beverage sales. Labor and Food Costs Remain Top Challenges.
Black Box Intelligence
AUGUST 5, 2021
million in April, and the accommodations and food services sector accounted for the largest increases. Restaurant labor costs are on the rise, adding additional stress to the bottom line, on top of supply chain issues and rising food costs. Food service managers have an average of less than five years of industry experience.
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Black Box Intelligence
AUGUST 5, 2021
million in April, and the accommodations and food services sector accounted for the largest increases. Restaurant labor costs are on the rise, adding additional stress to the bottom line, on top of supply chain issues and rising food costs. Food service managers have an average of less than five years of industry experience.
Modern Restaurant Management
APRIL 14, 2020
Restaurant groups, such as the Arizona Restaurant Association, are also using this opportunity to launch and promote creative Take Out campaigns that benefit the broader food community. “Collectively, my leadership team has chosen to fight, and we want our franchisees to fight as well. SugarTrek , Inc.
Smart Systems Pro
APRIL 3, 2019
I supply my accountant, or whoever prepares my books, my ending inventories within five days of the end of every month _. My restaurant does a monthly food and liquor inventory _. For even better controls, my restaurant does a weekly and/or a daily food and liquor inventory _. Food Systems. Labor Systems.
Modern Restaurant Management
DECEMBER 12, 2019
Jim Hicks will support existing Nathan’s Famous franchisees and their management teams by developing new systems and procedures to maximize sales for each store, manage the supply chain, as well as work with new franchisees through the various stages of the restaurant development process. ” Camille Chavez.
The Restaurant Expert
APRIL 3, 2019
I supply my accountant, or whoever prepares my books, my ending inventories within five days of the end of every month _. My restaurant does a monthly food and liquor inventory _. For even better controls, my restaurant does a weekly and/or a daily food and liquor inventory _. Food Systems. Labor Systems.
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