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Nine Critical HR and Payroll Steps to Prepare Your Restaurant for 2025

Modern Restaurant Management

Streamlining Onboarding : Simplify your onboarding process with clear expectations, training schedules, and a welcoming introduction to your workplace culture. Scheduling Training : Plan mandatory training for harassment prevention, safety, or customer service if required by law or beneficial for your operations.

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How to Calculate and Improve Your Bar’s Profit Margin

7 Shifts

Regular training and spot-checks also help maintain consistency, leading to better control over pour costs and higher profitability for your bar. Train your staff to follow these portion control standards and regularly monitor their performance. Use pour spouts or jiggers to measure each drink accurately.

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Coffee News Recap, 13 Jun: Gesha scores 98 points at 2025 BoP, potential IPO for Pret A Manger & other stories

Perfect Daily Grind

Areas harvested expanded to 790,000 ha following the stumping of 450,000 ha of ageing trees, which boosted yields to 0.88 t/ha, in addition to seedling distribution and training initiatives. The limited-edition drop includes an Ethiopian coffee, an ACME porcelain cup and saucer, and exclusive merchandise.

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Untapped Areas of Profitability in a Full-Service Restaurant

Squirrel Systems

Train staff with e-learning modules on upselling premium liquors and specialty drinks. Monetizing Merchandise & Retail Items via E-commerce Brand loyalty doesnt have to end at the dining table. Selling merchandise can provide a steady revenue stream. Implement QR code-based menus to promote high-margin drinks dynamically.

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MRM Research Roundup: Diner Resiliency, Automation Technology, and Egg Prices

Modern Restaurant Management

Labor Cost Management : Instead of cutting staff, 68 percent of restaurants have embraced cross-training as the top labor cost management strategy. Savvy operators have realized that cross-training team members and leveraging technology reduces labor costs and enhances the overall guest experience — a win-win across the board.”

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‘Everything Is in Question Again’

EATER

Kaufman-Gutierrez says another vendor, who specializes in Ecuadorian tripa mishqui, quit cooking and is now selling merchandise instead; others have quit vending altogether. By vending without a permit, she risks arrest, which brings a greater threat of deportation. The same is true in any city.

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Coffee News Recap, 11 Jul:  Joe & the Juice explores US $2.4 billion IPO, 18 countries call for EUDR simplification & other stories

Perfect Daily Grind

Bigface Coffee runs a two‑week pop‑up at Square’s Corner Store in the Mission District from 10 to 27 July, serving espresso, cold brew, and pour‑over with signature infusions, SF‑exclusive merchandise and 15% off for Cash App Card users. San Francisco, California, US) Fri, 11 Jul – India’s Blue Tokai signs Middle East master franchise deal.

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