7 Shifts
APRIL 25, 2022
And with labor costs accounting for around one-third of a restaurant's revenue , any opportunity for optimization must be taken. Recommended Reading: How To Manage Teams Across Multiple Restaurant Locations.
Modern Restaurant Management
APRIL 8, 2020
Funds can be used to pay fixed debts, payroll, accounts payable, and other bills. While state depreciation rules may differ, this correction could be a big benefit to multi-unit operators making property improvements, allowing those businesses with QIP expense in 2018 and 2019 to potentially file amended federal income tax returns.
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Modern Restaurant Management
JANUARY 31, 2024
A lot of it is about using AI quietly in the background to make operations more efficient. And 41 percent of multi-unit operators are using optical character recognition (OCR) technology, which is used to speed up manual processes like taking inventory and submitting invoices.
Modern Restaurant Management
JANUARY 17, 2020
After beginning his career at McDonald’s Corporation in 1981 as a store accountant, Haggis moved on to The Wendy’s Company, where he worked for nearly 30 years and served as senior vice president of finance and brand chief financial officer. Seeking multi-unit operators across the U.S.
MBB Hospitality
AUGUST 5, 2024
By integrating with other business tools like accounting software or supply chain systems, cloud-based solutions offer seamless management across various aspects of operations. How to Leverage Them: Cloud systems are invaluable for franchises and multi-unit operations.
Modern Restaurant Management
MARCH 13, 2020
We have experience building companies with multi-unit operations and look forward to applying significant resources and pursuing numerous growth avenues, including opening new restaurants and identifying select acquisitions, that will further expand this outstanding brand.” Nathan's Teams with Kitopi.
Modern Restaurant Management
OCTOBER 22, 2020
“Our new formats are incredibly attractive to today’s multi-unit operators, who are looking for chef-driven food quality at a lower investment than a traditional QSR. Off-premise sales now account for 81% of the business, including digital, marketplace and to-go orders.
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