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New Year, New Deals: How Smart Operators Keep More Profit

Modern Restaurant Management

The crime in our industry is that many operators (most operators) do not know how much power they have over their vendors. Every year, culinary schools turn out tens of thousands of talented chefs who can create masterpieces on a plate, but many of them get blindsided by the financial realities of running a restaurant.

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No Tax on Tips? What Restaurant Operators Need to Know Now

Modern Restaurant Management

The proposal fulfills campaign promises from both sides of the political aisle, but for restaurant operators, it raises real and immediate questions. That’s a meaningful shift in take-home pay for many restaurant professionals. News headlines and social media will offer plenty of takes, but your team will look to you for clarity.

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No More Siloed Thinking: Why Marketing and Operations Need to Eat at the Same Table

Modern Restaurant Management

In an industry where margins are razor thin and customer expectations are insanely high, the divide between marketing and operations is no longer sustainable. These two functions have always been interdependent, but few brands take advantage of the opportunities of those functions actually working together. It’s shocking, really.

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Taking the Risk Out of Restaurant Technology

Restaurant Business

Most restaurant operators consider technology a necessity for running their restaurants today. That number was nearly as low for operators who said technology led to cost savings.Operators are also worried about raising labor costs, and this is a key area where the right technology could benefit restaurants.

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3 Reasons You Should Add a Delivery-Only Brand To Your Restaurant!

Whether it was building Family Meals, developing To-Go Cocktails or attempting to master the art of Delivery, the past two years taught us as operators to think differently & to constantly look for ways to innovate within our four walls to generate revenue.

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Training Shift Leads To Think Like Operators — Not Just Managers on Duty

Modern Restaurant Management

The other notices that lunch sales are soft and figures out how to bump the average ticket size before the dinner rush. The first is a manager on duty, and the second is starting to think like an operator. That’s when you’re building real operational thinkers. That’s where scenario training comes in.

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How Restaurants Can Use Digital Hosts

Modern Restaurant Management

With 59 percent of customers hanging up after calling in and waiting for a minute or less, according to Linga, restaurants are missing out on a lot of business. The average restaurant operating a sit-down dining experience can miss 15-30 percent of incoming calls on average, with that number possibly being even higher during busy hours.