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The term can refer to the logistics of any and all tasks in a restaurant, including its finances, its kitchen, its staff, and its service model. Portioncontrol in the kitchen saves on inventory, which helps keep the restaurant profitable. The term ‘restaurant operations' refers to the process by which a restaurant is run.
Rising Consumer Expectations : Recession fears will cause many consumers to be more discerning with their food and beverage budget, and bar and restaurant owners will continue to battle over wallet share. An increased emphasis will be placed on journey mapping the entire guest experience and ensuring that value is added at every touchpoint.
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