7 Shifts

DECEMBER 8, 2020

47% of restaurants were negatively affected by employee turnover in 2019, with less than a third of restaurateurs reporting that turnover had no impact on their business. For the front-of-house, a cocktail or coffee drink. Engaged employees are also less likely to turnover. Get creative with it!

Front of House 148

Front of House Server Events Special Events 148

Modern Restaurant Management

FEBRUARY 18, 2020

We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery. In the front of house, we are seeing more kiosk adoption. Eddie Hall, business development director & food safety expert at Vital Vio.

Marketing 208

Marketing Catering Customer Service Front of House 208

Modern Restaurant Management

MAY 27, 2020

In addition to serving 15,000 restaurants and food services clients across the globe, Zuppler enjoys important partnerships with leading transactions processor Worldpay (acquired by FIS in 2019) and Rewards Network, a provider of loyalty-based marketing and financing services to the restaurant industry. percent for each order.

L&D 137

L&D Sanitation Marketing Download 137

Modern Restaurant Management

MARCH 11, 2020

Smart Foodservice operates 70 small-format cash and carry stores across California, Washington, Oregon, Idaho, Nevada, Utah and Montana that serve small and mid-sized restaurants and other food business customers with a broad assortment of products. Smart Foodservice had 2019 revenues of approximately $1.1 by the end of fiscal 2021.

Procurement 116

Procurement Marketing Scheduling Events 116

Modern Restaurant Management

JUNE 19, 2020

a WiFi marketing and analytics platform for digital agencies, in December 2019. ” Features include: Ingredient Price Tracker — Monitor item price fluctuations to audit and avoid vendor discrepancies. In 2019, he was named one of Fortune Magazine’s 50 “World’s Greatest Leaders.”

Sanitation 108

Sanitation Information Marketing Document 108

Modern Restaurant Management

DECEMBER 31, 2019

Low priced / value perceived / big ticket items brought down to a fixed low price. The utilization of ghost kitchens means more money and opportunity for restaurant operators, without large price or labor hikes. With the loss of foot traffic, restaurants are forced to increase menu prices to compensate.

POS Systems 129

POS Systems Marketing Training Pricing 129