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Opening a Ghost Kitchen? Know the Laws That Will Impact Your Business

Modern Restaurant Management

Ghost kitchens are professional food preparation and cooking facilities set up for the preparation of takeout or delivery-only meals. In addition, it is likely that you will need to obtain several licenses or permits from a jurisdiction that allow you to carry on the ghost kitchen’s activities. Food service.

License 503
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How AI Is Enabling Restaurant Labor Compliance

Modern Restaurant Management

But beyond its legal necessity, ensuring compliance with employment laws is critical to shaping a better experience for employees and customers alike. We have seen this recently with California’s new minimum wage for fast food workers, as well as the phasing out of tipped wages in Washington, D.C.

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What Restaurant Owners Need to Budget for in Food Delivery Services

The Rail

By Indiana Lee, Contributor The rise of food delivery services has driven the restaurant industry into a new frontier. Alternatively, if employees use their own vehicles, you may need to implement a reimbursement policy, factoring in mileage, and wear and tear.

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How to Open a Coffee Shop: The Ultimate Guide

7 Shifts

Obtain Permits and Licenses. Do they serve just coffee or small foods as well? Many food businesses have gotten their start through sites like Kickstarter , Indiegogo , AngelList , GoFundMe. List all employees and partners. Once you've validated your idea, you can dive into the nitty-gritty: Obtain Permits and Licenses.

License 459
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The Ultimate Guide to Restaurant Costs

7 Shifts

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. Whether it’s food cost increases due to inflation or a labor cost rise due to rising minimum wage, cost increases, like taxes, are pretty much a guarantee in the restaurant industry.

License 370
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As Your Restaurant Rolls with the Punches of COVID-19, Keep These Tips in Sight 

Modern Restaurant Management

Unequivocally, restaurateurs and entrepreneurs in the food industry have been among the hardest hit, economically speaking, by the COVID-19 pandemic. Furthermore, since lockdown orders were first implemented in mid-March, many restaurants have been forced to make significant staff cuts. Keeping Staff on Payroll While Staying Afloat.

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Tough Talk: What Restaurants Need to Know and How General Counsel Can Help

Modern Restaurant Management

As general counsel to over a dozen restaurants in the San Francisco Bay Area and Orange County, I have seen a lot of changes since the first shutdown orders came out in March. Others have brought employees back that were only temporarily furloughed and have questions about accrued sick leave. Challenging, but not impossible.