Özgür Özkök
Restaurant management involves overseeing the day-to-day operations of a restaurant, including aspects such as staff management, customer service, inventory control, menu planning, and financial management, with the aim of ensuring the efficient and profitable functioning of the establishment.
The landscape of the restaurant industry has been permanently altered by COVID-19, with a significant shift towards takeout and delivery. Amidst these changes, virtual kitchens, also known as ghost kitchens, have seen substantial growth. These are streamlined versions of restaurants that focus solely on off-premise sales channels, typically delivery and […]
For entrepreneurs just starting, the ghost kitchen model provides a lower cost, faster time-to-market option than opening a full-service restaurant. For existing brands, ghost kitchens offer a lower-risk method to expand into new areas or test out an entirely new concept. Ghost kitchens are influencing and reshaping the food service […]
The article discusses DoorDash’s recent acquisition of Bbot, a QR ordering company, and speculates that it is a step towards the company offering a total restaurant POS (point-of-sale) system. The author believes that DoorDash needs to grow to satiate investors and sees the acquisition of Bbot as a way to […]
Economists define a recession as two consecutive quarters of decline in the gross domestic product (GDP). The media defines it as anything that has tragic newsworthiness. Politicians only see recession when the other party is in power. Restating an old joke is a slowdown when your neighbor loses his job. […]
As some restaurants consider shutting down due to staffing shortages, the social experience of going out to eat may become harder to come by. Despite fears of a slowing economy driven by rising inflation and interest rates, the War for Talent still rages in the U.S. There are more than […]