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National Restaurant Association - Operations

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Manage My Restaurant

Operations

What makes your business run smoothly, productively, and profitably?  Operations.  We offer sound advice on everything from crisis management to supply chain to reducing your environmental footprint.

Operations

Top Features

3 tips to choose the right energy-efficient equipment for you

Foodservice is a high energy-use industry. If you make a plan and stay on track, your comittment to energy efficient equipment will save you money.


Benefits of electronic payments for your alcohol purchases

Whether you own a single casual or fine dining establishment or have multiple operations, the alcohol purchase and payment process is cumbersome and complex. You can streamline this process with a secure electronic payment and data system. The benefits are many.


Is it time to raise your prices?

Making sure the price is right for each menu item is no game — it takes lots of work. Before adjusting your prices, consider eight factors, including reviewing your menu prices at least  twice a year.


Six measures to protect your network from hackers

As innovative digital solutions proliferate, restaurants are increasingly vulnerable to data security intrusions. Protect your business and your customers by implementing these six measures.

 

Recommended Reading

4 steps to successful curbside pick-up

Curbside pick-up is becoming an increasingly popular option to drive business growth. If you’re considering starting a curbside pick-up service, or you have one in place, follow these best practices for curbside success.

9 tips for opening a food truck

From big cities to small towns and burgers to bánh mì, food trucks are becoming mainstream. According to NRA research, 49 percent of quick service operators say they believe food trucks will become more popular in the future and one-fifth of restaurant operators will consider starting one in the next year or two. Here are nine tips for potential food truck operators.

7 tips for working with health inspectors

Restaurant operators and health inspectors aren’t adversaries. Think of a food inspector as a partner as you work together to achieve shared goals of preventing foodborne illness and protecting guests’ health. Stay ahead of the game with these seven productive tips.

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