Calling All Restaurants: Seniors Are Great Employees I always encourage seniors to consider working in restaurants as a fun full-time or part-time job. Just as COVID ended, the hospitality industry was desperate for employees. Today, the industry does not have quite the same issues, but shortages persist, and I still am a huge fan of hiring seniors…
https://modernrestaurantmanage....ment.com/calling-all

Maximizing Working Capital: Addressing the Unclaimed FICA Tip Credit Current market conditions have intensified pressure on operating margins throughout the restaurant industry. Elevated labor expenditures, persistent food cost inflation, and stringent credit terms mandate that operators rigorously pursue all available sources of working capital. A significant, often overlooked reservoir of liquidity exists within restaurant payroll infrastructure: the Federal Insurance Contributions…
https://modernrestaurantmanage....ment.com/maximizing-

Create Emotionally Memorable Moments Jean-Pierre Lacroix, president of Shikatani Lacroix Design, discusses why restaurant design needs to create shareable, memorable moments and emotional brand connections in this video from RestaurantSpaces. The ThinkBlink Manifesto author has spent more than 45 years working with global chains.
https://modernrestaurantmanage....ment.com/create-emot

MRM Research Roundup: Holiday Spend, Drinksgiving Data, and Smarter Dining This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features holiday dining and spending, foot traffic trends at Starbucks, culinary trends and forecasts, AI integration, and views on gene-edited food. The Cost of Thanksgiving at Restaurants Chef’s Pencil released a national analysis of Thanksgiving restaurant prices and the data tells a…
https://modernrestaurantmanage....ment.com/mrm-researc

To Improve Your Restaurant’s Financial Performance, Monitor Your Equipment Data If multi-unit restaurant managers can’t sleep right now, it’s not because of too much coffee before bedtime. Instead, they’re tossing and turning because that coffee is so expensive. According to the National Restaurant Association, citing data from the Producer Price Index, the wholesale cost of unprocessed coffee, unprocessed finfish, beef,…
https://modernrestaurantmanage....ment.com/to-improve-