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The Metrics That Matter Most for Multi-Unit GMs
Running one restaurant is an art. Running five, ten, or fifty requires operational precision.Multi-unit general managers sit at the intersection of daily execution and long-term strategy.
Guest Experience is a Team Sport: Aligning FOH and BOH on What ‘Good’ Looks Like
Ask your GM, your chef, and your lead server what defines a great guest experience, and you’ll likely get three different answers.
From Slow Tuesday to Sold Out: How Operators Are Getting Creative with Off-Peak Traffic
Every restaurant has a version of the “slow shift.” It might be Tuesday lunch, Wednesday dinner, or that awkward stretch between weekend brunch and happy hour.