As the pandemic of covid-19 continues to sweep across many countries globally, many Restaurant Managers have taken up various Front of House and Back of House hourly crew positions to battle the staffing crisis within their own restaurants for several months leading into just over a year now.
More and more restaurants are now beginning to reach the staffing goals needed for sustainability within their own brand. However, many Managers both Salary and Hourly are still stuck in the mindset of survival mentality of holding down hourly crew positions within their organizations and not adapting to the industry market trends of being adequately staffed and resuming the role as a Restaurant Manager. Our restaurant books help even the most experienced managers brush up on skills and knowledge.
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