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Three metrics that count in your food operation

eHotelier

If you do not have all three of these metrics on your radar screen at the same time, you are flying the profit picture in your food operation with at least one eye closed.

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RenMor at The Headland appoints new executive chef

Hotel Owner

Working closely with executive chef Andre Garrett, he was responsible for food development and food operations. He was responsible for the hospitality group’s entire portfolio and developed and opened Hotel Indigo’s three restaurants and bars, one of which is in Exeter.

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What Really Counts and Why: 3 Metrics to Have on Your Radar

Revenue Hub

If you do not have all three of these metrics on your radar screen at the same time, you are flying the profit picture in your food operation with at least one eye closed. All three metrics must work together at the same time to get the best view of the potential profitability of your food sales.

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Get your Green Book listings in

Hotel Business

I worked in Scottsdale, AZ, for a number of years and I believe a former Homewood Suites right on Scottsdale Road, not far from a property I used to manage, was used for this purpose and serviced with a food operation provided by an NGO based in San Antonio, obviously under a government contract.

Book 52
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To Tip or Not to Tip

Modern Restaurant Management

If the server has done an excellent job but the food was mediocre, then leave the server a great tip and tell management that they have a food problem. Typically, fast-food operations and coffee operations pay their staff minimum wage or better (mostly better since it is so competitive to find and keep staff).

Server 197
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McDonald’s Considers Radical Concepts Like Emergency Childcare to Entice Workers

EATER

The service staffing crisis has some restaurants attempting extreme means to attract workers — you know, like the basic human rights that should have been there all along The reopening phase of the pandemic is long underway in most parts of the country, but fast-food operators are still struggling to find enough workers to staff their restaurants.

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The New Era of Restaurant Franchising In The New Normal

The Restaurant Times

Focusing on direct approaches to a network of existing food operators as opposed to indiscriminate advertising. Adopting a multi-channel approach involving traditional and non-traditional locations and operators. We have designed and implemented Franchising 2.0 to achieve faster business growth with the franchise model.