Modern Restaurant Management
JULY 16, 2021
On the positive side, the pandemic forced any number of pivots among restaurateurs as they struggled during the pandemic shutdown to keep their doors open and kitchens cooking. Virtual kitchens, for example, were already accelerating trends when the pandemic hit. Cracker Barrel trialed a chicken and biscuit concept. Apparently.
Modern Restaurant Management
JUNE 12, 2023
Prioritize Safety for Everyone The safety of your guests and staff should be your top priority, especially when you can literally see the changes in the air quality right in front of you. To prioritize everyone’s safety, create a plan that outlines the basic protocols for different weather situations and scenarios.
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The Food Corridor
APRIL 8, 2020
Shared kitchens are the perfect melting pots for collaboration and offer a host of shared benefits to their members. You should already have an Operations Manual in place, which details your security arrangements to protect your tenants’ belongings and ensure their safety. Tips to Keep Your Shared Kitchen Safe and Secure.
Modern Restaurant Management
NOVEMBER 30, 2020
But restaurants, now that they are also bringing people back inside, are going to have do the harder work of making it a permanent solution—whether that's a pickup window adjacent to their door or reworking their kitchen in such a way that its food is flowing to the front of house in a more efficient manner.
Cheetah
DECEMBER 1, 2021
Instead of fixed-price rent based on floor space, some restaurants are demanding variable percentage-of-revenue rent that fluctuates with the profitability of the restaurant. A price per sq foot model doesn’t suit landlords either. Restaurants across the country and the world are re-negotiating their leases with landlords.
Cheetah
OCTOBER 3, 2020
Now that indoor dining is once again allowed, waitstaff, cooks and sanitation workers are asked to come back to work with no changes to their compensations, health insurance or paycheck. Although diners end up paying the same price for the meal, this might make your menu seem more expensive. Indoor Dining and Social Distancing.
EATER
MAY 3, 2021
We do a ton of business out of a 400-square-foot kitchen,” Glassman said. Before quitting, Furman, who had worked in restaurant kitchens for seven years, thought he’d have a long — and hopefully fruitful — career as a cook. “I By the time I was 26 at my last place, I was one of the oldest cooks in the kitchen,” he said.
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