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Restaurant Workforce Research: Reflecting on 2024 and Optimizing for 2025

Modern Restaurant Management

Recruiting and Retention Remain a Struggle In the research report, 65 percent of respondents described the current labor market as “tight” or “very tight.” Thirty percent of respondents named recruiting their top challenge, while 27 percent said retention was.

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How to Increase Employee Productivity

7 Shifts

Staff productivity plays the largest role in restaurant revenue, which is why it’s so important to invest in your recruiting and hiring strategies, finding like-minded individuals to move your restaurant forward while minimizing time waste. One major area of improvement we noticed when it came to management: menu costing research.

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

Modern Restaurant Management

The Double-Edged Sword of Social Media Social media has reshaped how restaurants connect with guests, offering instant access to specials, menu highlights, and community events. Leading brands like Cracker Barrel are already using on-demand interviews and AI-driven assessments to cut down on administrative tasks for recruiters.

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Customer Retention Secrets Every Restaurant Should Know

The Rail

Long-term profitability depends on good retention policies, particularly considering that recruiting new clients usually costs five times more than maintaining current ones. By Destiny Clarkson, Contributor As much as meal quality, guest retention determines the success of a restaurant.

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Restaurant Staff Training 101

7 Shifts

Have you ever walked into a restaurant, excited for a great meal, but the server can’t answer your questions about the menu? Without the right training, even the best menu or ambiance can fall short due to poor service, leading to dissatisfied customers and lost revenue.

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5 Things to Consider Before Opening a Restaurant in 2025

The Rail

Although ambiance , narrative, and menu diversity drive choices just as much, convenience and quickness remain critical. Every sensory aspect in visual presentation, menu labeling, staff behavior, music, lighting, and aroma conveys a tale.

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ARE YOU READY?

Culinary Cues

Are you developing menu concepts that shy away from typically high-cost ingredients and ones that are sensitive to market fluctuation? What is your menu strategy for crisis situations? People no longer view dining out as a necessity to support their lifestyle. The cost of goods will rarely go down.