how-to-handle-sudden-restaurant-growth 
Restaurant Engine
AUGUST 26, 2020
You’re right where you want your restaurant to be. It’s everything you’ve ever wanted: a dining room full of diners, no empty tables, and rapid revenue growth. Yet, interestingly, swift growth can be difficult to manage. As your restaurant grows, you’ll find you need to change some policies and procedures.
Goliath Consulting
JULY 28, 2020
Social distancing has radically changed the way restaurants work, causing a spike in delivery and take-out orders, and employees are taking on different responsibilities to fit these new roles in the workplace (2). Here are some skill sets we think will help managers manage in today’s environment and how they can teach them.
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Modern Restaurant Management
MARCH 31, 2020
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features foot traffic analysis due to the COVID-19 outbreak, food trends evolving due to Coronavirus and changing shopping behavior. Conversely, Pizza's share of restaurant foot traffic had been increasing, and now has leveled off. percent and 2.2
Apicbase
APRIL 28, 2023
Of that amount, 14% can be attributed directly to the restaurant and food service industry in the EU. Apart from being an ecological disaster, it’s an outright drain on restaurant margins. It’s no wonder that the question “How to reduce food waste in restaurants?” Every report on food waste is a jaw-dropper.
MBB Hospitality
APRIL 25, 2019
It’s one thing to start a restaurant business , but it’s an entirely different monster to sustain it and make it grow. This business growth guide is designed to help restaurant owners achieve the next level of development for their food venture. 8 Techniques to Grow Your Restaurant Business in 2019.
The Restaurant Times
OCTOBER 29, 2020
In the restaurant business, labor costs account for the majority of expenses. The ratio of restaurant labor costs to the overall sales averages at 22-40%, whereas it can be as high as 75% in some cases. That is why restaurants and cafes must control their labor costs and maintain profit margins. Control Employee Attrition Rate.
EATER
AUGUST 26, 2021
With growing frequency, the food you order from a delivery app is being prepared in a ghost kitchen — or cloud kitchen, or commissary kitchen, or whatever you want to call it — by cooks working for a restaurant that doesn’t really exist, at least not in the traditional sense.
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