How Can I Keep Up with the Demand for Convenience, Maintain Profits and Prevent Staff Burnout?

This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com.They say patience is a virtue. Well, tell that to someone who is hangry. Restaurants are experiencing more impatient patrons as the labor shortage causes operators to struggle to maintain business – and with a smaller staff. Without the right number of employees, how do you prep for the dinner rush, stock the bar for happy hour, and serve a crowded dining room? 

By far one of the biggest shifts in foodservice since the pandemic has to be convenience. Customer expectations have shifted back from dining inside of a restaurant to having the ability to take that restaurant experience home with them through quick and convenient avenues such as take-out and drive thru’s. 

With supply chain challenges and new Covid variants causing guests to choose…