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Restaurant Safety: How Restaurateurs Can Improve their Risk Profiles

Modern Restaurant Management

These issues have translated to the industry’s insurers as well – causing even more headaches for restaurant owners. The restaurant insurance market has seen rising costs to insure and as a result, carriers have come and gone from the market.

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Restaurant Cost Control Strategies Every Operator Should Be Using

ChowNow

If your average food cost percentage is too high, it can wipe out profits even when sales are strong. In many cases, controlling labor costs is less about cutting people and more about scheduling smarter and cross-training your existing employees. The more you align your labor with your real demand, the better your margins will be.

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MRM Research Roundup: Experimentation, Valentine’s Vibe Shift, and Wine Cork Market

Modern Restaurant Management

The data shows a remarkable 61 percent of singles are willing to dine out for a first date on February 14th, while 51 percent of all diners are considering double dates. Men lead this shift at 65 percent compared to women at 57 percent, while Gen Z is the most adventurous with 70 percent willing to take the romantic leap on February 14th.1

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28 Strategies to Cut Costs in the Restaurant Business

Lavu

By regularly monitoring and managing costs associated with having employees, restaurant owners and managers can make informed decisions about staffing levels, pricing, and overall operations to ensure the business runs efficiently and profitably. Examples of fixed costs for a restaurant include rent, insurance, and equipment lease payments.

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Restaurant Accounting Tips Made Simple: Expert Ways to Boost Profits in 2025

Lavu

You may feel that they are pulling you away from where the real action is, out front and in the kitchen. This also includes payroll taxes and employee benefits. First, employees who work for more than 40 hours weekly have a statutory entitlement to overtime rates for every extra hour worked.

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2025 Small Business Outlook

Modern Restaurant Management

We expect this trend to continue in 2025 as low unemployment provides consumers sufficient discretionary income to afford eating out on a regular basis. It is estimated that 10 percent of all restaurant employees are undocumented as are at least 25 percent of all agriculture employees, according to the Pew Research Center.

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Having a Responsible and Successful Drinksgiving

Modern Restaurant Management

Modern Restaurant Management (MRM) magazine reached out to John Cassetta, Restaurant and Franchise Solutions Manager at Aon, for his insights on best practices for restaurants on Drinksgiving. However, it’s critically important for restaurants to take the night seriously and build a safety system for intoxicated consumers.