Running Your Business

Not all product claims are regulated, so it pays to understand ingredients and the wording you put on the menu.
Restaurants change service profile, raise prices and cut staff to remain profitable as employee pay surges. 
Technology lets restaurant customers connect and order long before they walk in your doors.
Cutting food waste is a cost-savings measure as well as a way to achieve sustainability goals.
Your staff will work harder and stick around longer when you take a teamwork approach. 
Everyone eats, and using a food program can help your operation expand its reach and visibility.
When you examine potential labor savings and sales gains, the cost of delivery may justify the investment.
An aging workforce may have you rethinking ways you refresh your team or retain valued employees.