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FSMA Rule 204 Food Safety Countdown: What Restaurant Managers Need to Know Now

Modern Restaurant Management

Better food safety has never been more in reach, thanks to advancements in traceability standards and technology. FDA’s Food Safety Modernization Act (FSMA) Rule 204 approaching, restaurant operators stand to gain improved confidence in the safety and quality of the food they serve.

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18 Restaurant Manager Interview Questions to Assess Leadership and Operational Skills

7 Shifts

After all, it’s not just the quality of your food that can keep customers coming back — 73% of diners base their satisfaction on the quality of service they receive. How do you prepare your team for special events or holiday rushes? How do you handle unexpected challenges, such as equipment failure or supply shortages?

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2025 Outlook: Experts Weigh In on Restaurant Trends and Challenges, Part One

Modern Restaurant Management

Steady Online Ordering Brings Food Waste, Donations to the Forefront of Priorities Ordering food online increases restaurant sales, but it also can potentially increase wasted food if proactive measures aren’t taken – for both the business and consumers at home.

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‘Cookie-Cutter Marketing Doesn’t Work in this Industry.’

Modern Restaurant Management

Understanding Broader Industry Shifts : Economic fluctuations, staffing shortages, supply chain issues, and changing consumer expectations all directly impact our clients' businesses. Restaurants and bars had to quickly pivot, letting guests know how to order online, if dine-in was available, or what safety protocols were in place.

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RATIONAL’s iCareSystem AutoDose helps you keep your oven clean without the extra effort

Restaurant Business

23, 2025 Photograph: RATIONAL Facebook Twitter LinkedIn Maintaining clean and hygienic equipment is one of the most important tasks in food service — and also one of the most despised. Most of all, it’s not nearly as much fun as preparing food and serving customers, the reason most people love working in food service.

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Pandemic Reflections: What Lessons Has the Restaurant Industry Learned?, Part Two

Modern Restaurant Management

While the pandemic forced consumers to leverage contactless payment, such as tap-to-pay, out of pure health and safety concerns, it’s quickly become the normal course of business for restaurants aiming to streamline operations and maximize convenience. The workforce also experienced a major reset.

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How to Read a Restaurant P&L (Profit and Loss) Statement + Free Template

SpotOn

That could simply be food sales , alcohol , and non-alcoholic beverages. Cost of Goods Sold (COGS) Your Cost of Goods Sold is the cost of your food and beverages. That way you'll have accurate food and beverage cost percentages for each COGS line item. Spotify, ASCAP/BMI licensing fees), and special events.