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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

Gross profit margin Gross profit margin measures how much money you have left over after COGS and is used to measure the profitability of your menu. You can go even deeper with menu engineering , which is the process of evaluating each menu item's sales (popularity) and gross profit margin (profitability). Smallwares.

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

Modern Restaurant Management

From a legal perspective, Insurance : the pandemic highlighted the limitations of insurance policies. Several high-profile restaurant groups brought litigation against insurance companies for their coverage position, but were ultimately unsuccessful. – Pooja S. Innovate or die was the new mantra.

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The Pandemic Pivots That Stuck

EATER

Most restaurant and food service workers did not have access to sick leave or any other safety net , and yet were deemed essential. But theres still no federal sick leave policy, and often restaurants still dont provide workers with health insurance or other benefits.

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What Now? COVID-19 Survival Guide for Restaurants

Modern Restaurant Management

Global insurance brokerage Hub International , is responding tonumerous inquiries asking for more guidance through the Coronavirus crisis. As reports of the disease spread, so do concerns about supply chain disruption, business operations, and employee safety and well-being. " To learn more and register, click here. Sign up here.

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Digital Dining and ‘Restaurant Recovery’ Show

Modern Restaurant Management

” Traditionally, to enable delivery most sellers list their menu on food delivery platforms because the restaurant doesn’t have their own couriers. Search filter : A new filter allows users to easily find which hotels and restaurants are taking these added safety precautions. ” Dine Brands Adds to Team.

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How to Add Products to Your Restaurant’s Sales Mix

Modern Restaurant Management

Identify the Winner on Your Menu. Often, we look for bottlenecks in production: where an item is custom, requires skilled labor and is used in large quantities on the menu. Other ways to source the key products to manufacture: What’s the most popular item on your menu—that one dish that you’re known for?

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