article thumbnail

Why restaurants fail: Make sure you do not make these 38 mistakes

Lithos POS

They have a lot of responsibilities for the business in terms of management. Everything from managing the business to increasing sales comes under management. Restaurant Manager Duties. Many factors that can cause restaurant management to go unnoticed or overlooked can lead to a restaurant’s defeat.

article thumbnail

Takeout For Good and Menus Go Tech

Modern Restaurant Management

The interface is easy to use and allows the guest to complete the entire payment process in 60 seconds or less, without the server’s involvement. This eliminates the need for the guest and server to transfer paper, pens, or credit cards and maintains a safe environment for the restaurant and its patrons.

L&D 176
Insiders

Sign Up for our Newsletter

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

article thumbnail

Virtual Acceleration, Raising the Bar and Insult Monitor

Modern Restaurant Management

by the end of fiscal 2021. According to a US Foods survey, over 50 percent of US Foods restaurant operators said their trained servers and staff play a direct role in effectively increasing check averages in their business.* At the closing of the acquisition, US Foods’ pro forma net leverage is expected to be approximately 4.0x

article thumbnail

White Castle Flips for Flippy and Burma Bites

Modern Restaurant Management

Enables servers to cover more tables and drive faster table turns and larger transaction volumes with customer-centric ordering. Events Management will be offered to new and existing Bentobox customers for $0 per month through January 2021 with a $99 set up fee. Mashama’s book, Black, White and The Grey debuts in 2021.

Catering 143
article thumbnail

MRM Research Roundup: End-of-October 2020 Edition

Modern Restaurant Management

Service Management Group (SMG), a global customer, patient and employee experience management partner to more than 500 brands, published new research that highlights how full-service restaurant providers can meet consumer expectations, shifting service standards and off-premise dining preferences.

Book 221