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US Foods Holding Corp.entered into a definitive agreement to acquire Smart Foodservice Warehouse Stores from funds managed by affiliates of Apollo Global Management, Inc. NYSE: APO) (the “Apollo Funds”) for $970 million in cash.
But the challenges don’t stop there—once open you have to focus on improving processes, managing labor schedules, and controlling restaurant costs. Not only do you have to manage many costs including, labor, equipment, and food—but you have to do it while dealing with inevitable price increases. This is only a guideline.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features COVID-19 crisis statistics and surveys about third-party delivery, guest expectations, QSR reliance and more. Respondents across all countries said their top food-related concerns were: safety and hygiene, access to healthy foods, and nutrition.
Modern Restaurant Management (MRM) magazine quizzed Anderson and Sr. What are some lessons you have learned along the way you could relate to someone just starting out in the restaurant industry? Just a few years ago when you talked about technology, you were talking about your POS system— basically just your cash register.
She sees 2017 as a make-or-break experience, “one of the worst years of my life. Dynamex stated that most workers are employees and that any company seeking to classify a worker as an independent contractor must meet a stringent burden of proof to do so. It was very exhausting.” Superior Court.
The study also found that 8 million employees were laid off or furloughed during the height of the pandemic. SALIDO leverages design, data, and workflow management to optimize both front- and back-end operations. Each member of the coalition is committed to responsibility.
parent company of fast-casual restaurant chain The Habit Burger Grill, for approximately $375 million in a cash transaction. and will continue to be managed by Russell Bendel, president and c.e.o., ” Grimstad is currently the chief manager of C. Brands, Inc. has agreed to acquire The Habit Restaurants, Inc.,
Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. ” Throughout the Covid-19 crisis, the brand has placed an emphasis on maintaining the health and safety of its employees and customers. Virtual Barbecue Pit.
Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Jim Hicks joins Nathan's Famous with over 25 years of senior management experience in restaurant operations and corporate support. More Tropical in Colorado. ” Camille Chavez.
Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. It’s the ideal franchise – high volume, low start up, few moving parts, easy for a franchisee to operate multi-units, and easy for store-level employees to get it right every day.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the great gift of a restaurant gift card, learning about event professionals, top QSR traffic and digital ordering strategies. Finding and retaining employees remain among the biggest obstacles operators struggle with. percent at hotels.
McDonalds brought in a nearly unbelievable profit margin of 33% in 2017. And when all costs and variables are considered, high-end restaurants need to be particularly well-managed to survive. At the end of the shift, the manager would then inspect the contents of the food box. In 2018, Wendy’s saw a profit margin of 15.9%.
McDonalds brought in a nearly unbelievable profit margin of 33% in 2017. And when all costs and variables are considered, high-end restaurants need to be particularly well-managed to survive. At the end of the shift, the manager would then inspect the contents of the food box. In 2018, Wendy’s saw a profit margin of 15.9%.
Mentors on the platform harbor vast expertise on a variety of culinary related topics, bringing a range of perspectives and backgrounds to chefs around the country in need of support and advice. in a management role at the Officers’ Club. Plamondon, Sr. Dies at 88. The Plamondon Companies announced the passing of Peter H.
As consumers ramp up their event planning, operators should continue to leverage connected technology solutions to ensure the event booking and management process is streamlined and as user-friendly as possible. 30 percent of respondents shared they will be hosting their event at their home. Read Delaget's 2020 QSR Operational Index here.
PPX Hospitality Brands will manage two restaurant groups headquartered in metro Boston, the aforementioned Smith & Wollensky, and The Strega Group, a collection of Italian chophouses recently acquired from the Varano Group. received a $1,500 cash prize and commemorative plaque. received a $750 cash prize and commemorative plaque.
Modern Restaurant Management (MRM) magazine asked restaurant industry insiders and experts for their insights on what will impact restaurants in 2020 and the response was overwhelming. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education.
Getting caught doing wrong by your restaurant employees isn’t the wisest financial move either. Employee Pay Regulations Oregon Minimum Wage Oregon’s minimum wage varies in each part of the state and is scheduled to rise annually until at least 2023. In 2018, one Oregon restaurant was fined $580,000 for violating tip pooling laws.
The one thing that all of these films have in common is that they depict food, dining, cooking, or eating in relatable, often visceral ways. Impossibly prescient for a kids movie, Good Burger also somehow manages to hold up comedically. —
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of how restaurants are a saving grace for malls, the economic impact of Taylor Swift in town, and how influential reviews can be. Inflation (or the increased costs of goods and services) is still a top pain point for operators (15 percent).
We wanted it to be creative and like-minded, and for people who were at ease with themselves,” Jones told Eater in 2017. Somehow, the "wrong crowd" managed to infiltrate New York’s Soho House — a crowd of corporate suits. A membership committee, composed of club members, decides who is and isn’t granted access to each specific club. (So,
We wanted it to be creative and like-minded, and for people who were at ease with themselves,” Jones told Eater in 2017. Somehow, the "wrong crowd" managed to infiltrate New York’s Soho House — a crowd of corporate suits. A membership committee, composed of club members, decides who is and isn’t granted access to each specific club. (So,
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