HEADLINES

Shrink Restaurant Labor Costs: Four Fundamental Best Practices

5/19/2009
Determining "what's right" for labor is an eternal pursuit that involves chasing the labor percentage and budget, creating the right chemistry between staff and management teams, and combining the expertise of managers with the science of money and labor forecasting. Learn how to shrink labor costs while enhancing your restaurant's culture.

San Francisco Soup Company Takes Catering to the Web

5/19/2009
The San Francisco Soup Company's selection of MonkeyCatering will enable reliable online ordering and detailed production management to support the restaurant's expanding catering and delivery business.

AURES Unveils New POS Hardware

5/18/2009
AURES' Odysse Evolution is a new version of its integrated terminal by POSLIGNE, which features a dual screen device.
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