Weathering a Demand Dip: Three Ways To Improve Margins With Flexible Staffing

Shifts in demand cut into thin margins, but flexible staffing combined with the right technology can help restaurant operators stabilize costs without compromising quality.  

Food quality is a huge focus on “The Bear,” a hit TV series that, for anyone in the industry, perfectly captures the chaotic, passionate and utterly relatable reality of restaurant life. While Carmy’s kitchen thrives on a consistent, almost family-like staff with deep personal buy-in, many hospitality businesses must leverage flexible, temporary teams to manage last-minute demand. So, how do you deliver that 'Every day is the freaking Super Bowl' service, where 'Every night you make somebody’s day,' when your team might not have years of shared history or deep commitment?

Another huge theme in "The Bear" is the constant, precarious tightrope walk of maintaining profitability – a reality every restaurateur knows intimately.

Restaurant operators in real life understand the value of great…