Restaurant Operations

Restaurant Operations

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Source: Merchant MaverickSurcharging is applying a fee on top of a bill if a consumer uses a credit card to pay. If you are thinking about...

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By Galen C. Baxter, REHS, Food Service Program Director at Georgia Department of Public HealthAs Georgia strives to recognize changes in industry,...

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By Andrew Murphy, Business Development Officer at Flores Financial Services, Inc.Third-party delivery services are changing the restaurant...

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By Boelter More diners are opting to eat out on and around the holidays than ever before. Not only do shoppers like to stop in for festive meals,...

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By Walt Taylor, Energy Management Consultant at GWT2EnergyAccording to an analysis from the Food Waste Reduction Alliance, only 17% of restaurants...

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By Guy Pittman, Goliath Consulting Group Maintaining restaurant security and safety is a constant concern for owners and managers....

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By Nick Adams, President of Boelter Southeast Division​While some restaurants don't know if it's worth opening on holidays, a recent survey from...

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By Jonathan Page, Esq., Managing Attorney at InPrime Legal IntroductionA great way to protect your valuable business assets is by registering your...

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By Timothy Watt, Partner at Bennett ThrasherAll of your blood, sweat, and tears have been poured into your restaurant, but the time has come -...

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By Lisa Wilson, Showroom Sales Rep at ACityDiscountThis is the life of bar owners: hard work, long hours and constant problem solving – from...

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By Walt Taylor, Energy Management Consultant at GWT2EnergyAll-too-often, thin net profit margins are a problem for restaurants. This is where the...

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The restaurant business is volatile. Recent studies have shown that the majority of independent restaurants will close within one year of opening...

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