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MRM Research Roundup: Mid-December 2020 Edition

Modern Restaurant Management

DECEMBER 17, 2020

In addition to cutting staff positions (56 percent) and paring down menus (58 percent), operators are doing their best to make guests feel safe by eliminating self-service and buffets, and switching to disposable items and portion-control condiments. Download the full study here. ” The study surveyed 1,002 U.S.

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Restaurant Operations Overview: What You Need to Know

7 Shifts

MAY 31, 2021

Portion control in the kitchen saves on inventory, which helps keep the restaurant profitable. On the other hand, skimping on ingredients increases the likelihood that a guest won't come back – and may even tell others not to do the same. Ultimately, every decision made in a restaurant boils down to finances. In Closing.

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Server Scheduling Portion Control Customer Service 145
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