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

Lavu

Running a successful restaurant isn’t just about great food and service—it’s also about smart financial management. You may feel that they are pulling you away from where the real action is, out front and in the kitchen. You probably joined the industry to make delicious food to serve and create a great environment for your patrons.

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Why Restaurants Are Switching to Lavu POS for Smarter Operations

Lavu

Lavu offers a cloud-based POS designed specifically for restaurants, helping streamline everything from front-of-house orders to back-of-house reporting. Growth Support Whether its a food truck or a full-service restaurant, Lavu adapts to both single and multi-unit operations.

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The Guide to Success with Ghost Kitchens for Restaurant Owners

7 Shifts

We chatted with some of those most experienced in the ghost kitchen game to find out some myths, best practices, and tips for success in this food service style. One ghost kitchen may contain multiple units where different brands can prepare food for delivery, and in some cases, pickup. Table of Contents. What is a ghost kitchen?

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First Robotic Mobile Restaurant and DoorDash’s Commissary Kitchen

Modern Restaurant Management

In this edition of MRM News Bites, we feature Ono Food Co, DoorDash, Parts Town and Heritage Foodservice, Rouxbe, Presto, Burger King and Uber Eats, Pared, Tork, Restaurant Technologies, Willie Degel, Bolay, Ritual, Preoday and TISSL, AdTheorent and Voodoo Doughnut. Ono Food Co. Ono Blend Founders Daniel Fukuba and Stephen Klein.

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Face Pay Network, Restaurant of the Future and The Main Course

Modern Restaurant Management

In this edition of MRM News Bites, we feature a webinar that looks into the future of restaurants, face pay, delivery robots, drone delivery and a new venture for MRM. The Main Course. "We always viewed a podcast as a natural extension of the MRM brand," said Executive Editor Barbara Castiglia. "When Restaurant of the Future Panel.

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How Nonprofits That Train People to Work in Restaurants Navigated COVID-19

EATER

Others were tasked with figuring out how the interns could take the skills they had learned in the restaurant and use them to make meals for food-insecure students, since schools had shut down. nonprofits have spent decades training marginalized populations to work in the food and hospitality industry. The year had started off strong.

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Are These Three Persistent Myths Preventing You from Serving Gluten-Free Dishes?

Modern Restaurant Management

Over the last decade, demand for gluten-free foods has grown by an eye-popping 200 percent with two out of 10 Americans seeking gluten-free options when dining out. In most cases, these fears are based on misconceptions about gluten-free ingredients and food preparation. Myth #1: Serving a Gluten-Free Menu Is Too Expensive.

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