Modern Restaurant Management
AUGUST 10, 2020
Less revenue for businesses and income for individuals means less tax dollars for federal and state governments. Given the budget deficits faced by federal and state governments, taxing authorities are likely to begin encountering increased pressure to collect more revenue. Payroll and Sales Tax Overview. On July 13, the U.S.
7 Shifts
MARCH 18, 2021
And a general fear of going out, at least early on, contributed to a dramatic drop in sales across the entire restaurant industry—one we’re still recovering from a year later. How restaurant sales were impacted Shortly after lockdowns were initiated, restaurant sales across the board—from full-service dining to coffee shops—took a nosedive.
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7 Shifts
JULY 21, 2020
Recommended Reading: How to Reduce Restaurant Expenses & Stay Profitable During COVID-19 US Federal Government Financial Relief Programs The CARES Act has several components offering financial assistance to small businesses in the US, but none are more popular than the Paycheck Protection Program (PPP). And no money means mo' problems.
Modern Restaurant Management
APRIL 5, 2022
According to The Wall Street Journal, food prices are estimated to rise on average five percent in the first half of 2022, while other sources point to a seven-percent increase by the end of the year. It looks like, for now, the government assistance has run dry. Labor Shortages. Possible Solutions.
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When used effectively, a CRM can be the lifeblood of your sales team – keeping everyone organized, efficient, and at peak productivity. When used effectively, a CRM can be the lifeblood of your sales team – keeping everyone organized, efficient, and at peak productivity. The result? Combatting low adoption rates and data quality.
7 Shifts
NOVEMBER 17, 2021
Consider two worst-case scenarios: A customer orders extra guacamole but your restaurant is all out of avocados or, on the other hand, you've just walked past a crate of rotten, unusable (and expensive!) avocados in the stock room. You'll also be less likely to order too much of any ingredient, which leads to food waste. Table of Contents.
Culinary Cues
SEPTEMBER 26, 2020
What needs to be addressed is: “ How do we build trust among customers, trust that the restaurant will keep them safe, and how do we generate enough sales and in turn – profit, to keep the operation moving forward? They know that at this point their primary job is to make the customer feel safe. The question is: “What’s the answer?”
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