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Overlooked Traits When Hiring Restaurant Managers

Modern Restaurant Management

When hiring restaurant managers, qualities like organization skills, experience and leadership are always at top of mind. Here are three traits that often go overlooked when hiring management positions within restaurants. Hiring management must also know that customer experience and satisfaction is key to keep a restaurant running.

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How Restaurants Can Manage Food Costs During Disruptions

Modern Restaurant Management

Amid these potential disruptions, operators need a fresh approach to managing food costs. Seasonal Shifts : They may be predictable, but they still add another layer of complexity to restaurant management. Review inventory management strategies Inventory isn't just a stockpile of ingredients. One way to stay agile?

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‘Good, Fast, and Cheaper’ – Texas Inn Reduces Menu Prices

Modern Restaurant Management

After leveraging lower food costs with vendors and finding local sources for many of its day-to-day needs, Texas Inn has been able to lower prices on close to half of its menu items. “We knew double-digit inflation couldn’t last forever, so we started looking at every way we could reduce costs and be more competitive.”

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Downturn Dining Trends: Loyalty, Value, and Menu Innovation Are Key for Survival

Modern Restaurant Management

Following up with Attest, Modern Restaurant Management (MRM) magazine secured further insights from Sam Killip, VP of Customer Success. One tactic could be to maintain or roll-back the prices of their most popular menu items, allowing operators to promote the products synonymous with their brand while also recognizing customer loyalty.

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Smart Supply Chain Management Can Reduce Food Waste and Improve Margins in Your Restaurant

Modern Restaurant Management

A large chunk of that comes down to complex problems in global food supply chain management that most restaurants have little control over. What restaurants can do, however, is re-think how their direct food supply is managed – from transport to inventory control. Around 33 to 40 percent of food goes to waste each year.

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Kindness Is on the Menu in Cleveland

Modern Restaurant Management

. "I am on the executive board with the Ohio restaurant and Hospitality alliance and in that capacity I was fortunate enough to meet Stuart about creating a program for our industry," Torres explained to Modern Restaurant Management (MRM) magazine. "I

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Little Palates, Big Flavors: Reinventing the Kids’ Menu

Modern Restaurant Management

For example: Legal Sea Foods features a kid-friendly, diverse, and budget-conscious menu that includes healthier choices, allowing children to customize their meals with a "first bite," main dish, and two sides, with popular options like grilled salmon and fish fingers. How are kids' menus evolving?