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Four Hidden Costs of Turnover and Tangible Strategies to Increase Retention

Modern Restaurant Management

In 2006, the Cornell Center for Hospitality Research estimated that the average cost to an employer per turned-over employee amounted to $5,864. Accounting for inflation, $1.00 in 2006 is equivalent to about $1.38 This, combined with the unrealized WOTC credits, these two factors alone account for over $60,000 annually.

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Why Your Restaurant Needs an Innovative Financial Management Solution

Modern Restaurant Management

Since 2006, Tender Greens had established its presence as a go-to fine-casual restaurant that offers more than a meal. From large-scale chains to family-run businesses, tight financial margins are age-old challenges restaurant operators must address, and this was no exception for Tender Greens. While the team reduced headcount by 1.5

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North York Moors boutique hotel on the market for £1.15m

Hotel Owner

The George and Dragon has been owned by Alison and David Nicholas since 2006. Full and up to date accounts are available on request along with the sales brochure which includes floor plans and title plans and we look forward to enquiries from interested parties.” The “spacious and substantial” coaching inn is set on a 0.4-acre

Marketing 105
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The Many Causes and Effects of Keith Lee

EATER

For anyone with a TikTok account, Keith Lee is instantly recognizable: a guy sitting in his car, eating a takeout container of food and rating its quality with a quick-paced monotone and painstaking precision — 7.3 Who is Keith Lee? out of 10 for a plate of chicken and rice, 9.4 for a triple cheeseburger.

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Food Safety and Standards Act – Everything a Restaurant Owner Should Know

LimeTray

The Food Safety and Standards Act of 2006 is a statute related to all food safety and regulation in India. Before 2006, there were several acts and regulatory bodies that were in the domain of food safety. The Food Safety and Standards Act of 2006 came into existence by merging 7 older acts into one new act.

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A Steakhouse Divided

EATER

The province’s cattle farms are known worldwide for the quality of their meat, accounting for half of Canada’s beef production; they’re a major part of the area’s agricultural industry and broader culture. The late Hy Aisenstat made his restaurant into a midcentury nexus for that carnivorous culture.

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Who’s the Most Food-Famous of Them All? 

EATER

Why: Thanksgiving, Hanukkah, and Christmas likely account for those predictable increases in interest. Who: Mayor of Flavortown and daddy of all things diners and dives, Guy Fieri has become one of the most recognizable faces of Food Network since he arrived on the TV scene in 2006. Where: Very popular in all U.S. Ree Drummond.