Hospitality Magazine

FEBRUARY 6, 2023

Double down on customer service, removing friction and delays. Part of this is a boost to staff training: start with tray skills and simple sales scripts, then find ways to make service faster. A digital menu gives you endless flexibility to experiment with new dishes, drinks and pricing. Upgrade your menu.

Bookkeeping 162

Bookkeeping Pricing Book Budgeting 162

Modern Restaurant Management

JANUARY 31, 2024

To delve more into the results, Modern Restaurant Management (MRM) magazine reached out to Matt Zibell, VP Technology at TouchBistro. Inventory : Generally, when food costs go up, operators will raise their menu prices by a small amount. What results did you find surprising and why?

Multi-Unit Operations 203

Multi-Unit Operations Bookkeeping POS Systems Pricing 203

Modern Restaurant Management

DECEMBER 21, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their perspection on 2020: What lessons did you learn and what do you feel the restaurant industry learned this year? Here are their responses. Click here for part two. Anita Adams, CEO of Black Bear Diner. Jockey Hollow Bar + Kitchen's Chris Cannon.

Communication 180

Communication Marketing Bookkeeping Budgeting 180