Did you know that second to food costs, labor is the second largest cost for restauranteurs. Depending on a restaurant’s concept, labor costs can run as low as 25 percent or as high as 40 percent and during these times … Continued
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This article was written by Peggy Carouthers with FSR Magazine After a contentious battle in 2016, the 2020 presidential election was already set to be a tense affair. But in the midst of COVID-19, the stakes are even higher in … Continued
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Ask most restaurant managers and they’ll tell you that creating employee schedules and managing the endless shift change requests and days off is very low on their list of things they enjoy most about their jobs, especially in these unprecedented … Continued
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This article was written by Tessa McLean for SFGATE. The Page is a quintessential San Francisco dive bar. Old-timey photos and taxidermy adorn the dark brick walls, a letterboard menu hangs in lieu of anything printed and a flickering chandelier … Continued
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This article was written by Ben Coley with FSR Magazine After going dark for a couple of months in the spring, Dave & Buster’s is continuing its climb to normalcy with top stores nearly reaching prior-year sales levels in recent weeks. … Continued
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This article was featured in FSR Magazine Savory Tuesday announced its investment in Via 313, an award-winning restaurant concept specializing in Detroit-style pizza based in Austin, Texas. Together, Savory and Via 313 will look to further grow the highly touted … Continued
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This article was written by Ben Coley with FSR Magazine. New York Gov. Andrew Cuomo revealed an initiative Tuesday that will increase restrictions on restaurants based in COVID hotspots. The news comes a week after New York City began indoor … Continued
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This article was featured in FSR Magazine. Eureka! Restaurant Group says it will be the first brand in the nation to introduce a completely contactless dining experience. Rooted in innovation and discovery, Eureka! is enhancing its high service guest-forward approach … Continued
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This article was written by Michael Gorman with FSR Magazine The most important factor that decides whether a business thrives or not is the number of young clients it welcomes. You might be a restaurant that provides the most delightful … Continued
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This article was written by Nancy Luna with NRN. Chipotle Mexican Grill is expanding its Debt Free degree program for employees by adding a new university to the lineup: Paul Quinn College. The college is the nation’s first urban work … Continued
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