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The Daily Prep List 3.22.22 Copy


How AI Technology Is Helping Restaurants Improve Customer Experience

Restaurant News 3/21

The New York Times recently reported that pressures on staffing were one of the reasons why restaurants were moving away from answering client telephone calls.

How to Make Better Pricing Decisions for Your Restaurant: Part 5

QSR Magazine 3/21

Are delivery commissions driving you crazy? Yes, you could just decide to not offer delivery, but given a recent Sense360 study found 62 percent of delivery orders are incremental, it might be the basic “penny wise and pound foolish” sort of decision.

Food Industry Policy

Where Does the Restaurant Industry Go from Here?

QSR Magazine 3/21

Omicron’s impact on restaurants was significant, but it doesn’t appear to be lingering like past surges

Proposed Overtime Rule Expected Soon

SHRM 3/21

With the publication of a proposed overtime rule expected as soon as next month, employment law attorneys are anticipating that the U.S. Department of Labor (DOL) will recommend higher salary level thresholds for the white-collar exemptions to the rule.

On the Side

How the Ukraine conflict and supply chain chaos could play out in food prices

Food Dive 3/21

Whether meat, produce, bread or dairy, there has not been a single food category that has escaped inflationary pressures.

Expanding To-Go Beverage Service Permanently: What to Know

FSR Magazine 6/29

After COVID-19 changed the world, stay at home orders and safety precautions decimated the restaurant industry. Governors across almost all 50 states, including Florida, issued emergency executive orders changing the status-quo of the treatment of “to-go beverages.”

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