Modern Restaurant Management
JULY 1, 2020
See clean in action through front-of-house products, procedures and signage. This report’s results are based on surveys conducted over a 12-month period from April 2019 to March 2020—the month when the first U.S. They found: 2020 started off positive for the chains, with Olive Garden topping the group at a 13.3
Modern Restaurant Management
DECEMBER 31, 2019
Modern Restaurant Management (MRM) magazine asked restaurant industry insiders and experts for their insights on what will impact restaurants in 2020 and the response was overwhelming. The biggest trend by far, for now, and going into 2020 is ghost kitchens (AKA delivery only, virtual kitchens, cloud kitchens, pick-up only, etc.).
Modern Restaurant Management
JULY 15, 2021
To have a successful restaurant, the owner or manager must be skilled at managing both front-of-house and back-of-house functions. To help increase these profit margins, restaurant owners sometimes focus more on changes they can make to front-of-house, such as increasing their prices or boosting liquor sales.
7 Shifts
AUGUST 7, 2020
Why it’s important to ask: Oftentimes, front-of-house roles are seen as temporary jobs for workers rather than long term career options. Wrapping up: Best restaurant job interview questions to ask in 2020 Making good hiring decisions is more critical now, in the age of COVID-19, than ever. Why do you want to work here?
Modern Restaurant Management
MAY 20, 2021
Restaurants that once employed full front of house operations, quickly turned into crews of kitchen and expeditor staff only, employing sometimes 25-50 percent of their original staff. The restaurants that are lucky enough to have front-of-house staff are using Kiosk to keep them focused on helping guests.
Modern Restaurant Management
DECEMBER 22, 2022
Prior to the pandemic, restaurant jobs – especially those back-of house – have seen high turnover rates. Since 2020, there’s an all-time high number of open positions and a lack of labor. fewer employees in the front-of-house and 6.2 Across the U.S., restaurants are operating with 2.8
Modern Restaurant Management
OCTOBER 30, 2020
Since quarantine lockdowns began mid-March of 2020, restaurants faced unprecedented turmoil. With the median profit margin between 3-5 percent , capacity maximums , and a net industry loss estimated at around $240B by the end of 2020 , every dollar counts. Before global lockdowns, the U.S. restaurant industry suffered from a 74.9
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