Modern Restaurant Management

DECEMBER 16, 2021

Our restaurant of the future is designed to benefit guests, employees and franchisees, with a new external design and a reimagined kitchen that will make it easier for us to serve hot, delicious food quickly for frictionless guest experiences, and we expect to see a lot more of that next year. Clinton Anderson, CEO, Fourth Enterprises.

2022 180

2022 Food Supply Back of House Kitchen Safety 180

Restaurant365

DECEMBER 11, 2020

operators, mostly sales) minus your cash outflows (your operating costs, like food and drink, payroll, rent, etc.) Your Cost of Goods Sold (CoGS) is the total cost of your food and beverage ingredients over a specific period of time. Reviewing your CoGS frequently is also critical to keep an eye on your supply costs.

2021 136

2021 Cash Management Management Management 136

Clover - Restaurants

MAY 3, 2024

Recent surveys confirm the importance of cleaning and sanitizing in food industry establishments for building customer confidence and in influencing diner choice. City and state health departments monitor local restaurants to ensure they’re following food safety management program guidelines. An estimated 3,000 people in the U.S.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Modern Restaurant Management

DECEMBER 21, 2022

We will continue to evaluate tech solutions and find what best enhances the Fogo experience for both our guests and employees. In 2023, we can anticipate businesses really focusing in on value and doing what they can to attract and retain both employees and guests. – Barry McGowan, CEO, Fogo de Chão.

2023 197

2023 Loyalty Program Mobile Ordering Customer Experience 197

Ken Burgin

JUNE 6, 2023

I love using ChatGPT to develop training activities and materials for restaurant and cafe employees. This is using the Chat in ChatGPT PROMPT: Act as an experienced restaurant trainer who is using ChatGPT to develop content and training activities for restaurant employees.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

Restaurant365

MARCH 10, 2020

Because food and beverage costs make up a large part of a restaurant budget, your inventory method has large implications for your bottom line. If it’s not on the shelf, it can’t be stolen, spoiled or wasted. So, the key to minimizing food waste that can eat into your profits is effective restaurant inventory management.

Inventory 78

Inventory Management Management Waste 78

Restaurant365

AUGUST 4, 2020

When that inventory is wasted, stolen or spoiled before it’s sold, it must be written off as an expense in the books. Because food and beverage costs make up one of the two largest parts of your restaurant budget, your inventory method has large implications in your accounting. Conduct daily and weekly reports of food inventory.

Inventory 78

Inventory Management Management Cash Management 78

Modern Restaurant Management

JANUARY 12, 2022

This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. A new survey shows that Americans love new tech-driven options for ordering and retrieving food, but the flipside is that it is making them more impatient. In Love with Tech, but Impatient.

2022 215

2022 Mobile Ordering Guest Recovery Point of Sale 215

Restaurant365

MAY 17, 2022

Food inventory management goes way beyond counting the items on the shelves. The most important part of inventory management is understanding how the amount of product relates to your profit margin. Best practices for effective food inventory management. Why a POS system is not suitable for inventory management. That’s great.

Inventory 78

Inventory Management Management Food 78

Modern Restaurant Management

SEPTEMBER 15, 2021

In a survey of 4,079 small business owners conducted from 8/15 to 9/13/21, 66 percent reported having a "very difficult" time finding the right employees to fill open roles, many of which are necessary to help them drive revenue and rebound. In July, 47 percent couldn't hire enough employees. Dining Trends in Canada.

2021 178

2021 Loyalty Program Retail Online Ordering 178

Restaurant365

SEPTEMBER 23, 2021

Healthy accounting procedures for restaurants can help you manage food and labor costs, understand your profits and losses, and make strategic decisions about expenses and investments. In between fluctuating food costs, labor costs, and sales levels, restaurants typically have a complex accounting system. Restaurant accounting cycles.

Cash Management 147

Cash Management Point of Sale POS Inventory 147

Restaurant365

JUNE 24, 2020

Understanding how to decrease controllable costs – food and labor are the big two — helps you drive operational improvements that can increase your financial outcome. Reevaluate your supply costs. Beyond invoice processing and payment, AP Automation also allows you to see real-time and long-term insights into food costs.

Point of Sale 78

Point of Sale POS Inventory Employee Relations 78

The Restaurant Times

AUGUST 10, 2020

One of the most critical expenses that restaurants in Singapore incur on a daily basis is the cost of food. Keeping track of the inventory manually is not advisable, considering the intricacies and vastness of supply chain processes. Waste Sheets. According to a study, a typical restaurant in Singapore spends almost 31.8%

Inventory 52

Inventory Operations Waste Uniforms 52

Restaurant365

OCTOBER 23, 2019

Cost of Goods Sold (COGS) is the combined costs of food and beverage ingredients that were sold at your restaurant over a certain period of time. COGS totaled takes into account the ingredients that make up your food andbeverage sales, and related supplies (like napkins or coffee filters).

Point of Sale 74

Point of Sale Inventory Employee Relations Insurance 74

Modern Restaurant Management

JULY 30, 2021

It’s one more way we can show how much we care about our employees. “We’re thrilled to partner with the KFC Foundation to provide KFC restaurant employees with the tools they need to quickly build emergency savings funds and establish long-term saving habits,” said Leigh Phillips, President and CEO, SaverLife.

Franchise 203

Franchise Franchising Fast Casual Point of Sale 203

BNG Point of Sale

AUGUST 27, 2021

It is also not an easy one–regardless of the restaurant size and business model–with plenty of competition to contend with while trying to stay on top in terms of the quality food it serves and its prices. For restaurant expenses and a wide range of other related issues, restaurant owners focus on three primary key metrics: .

Point of Sale 52

Point of Sale Social Media Customer Service Online Ordering 52

Apicbase

AUGUST 19, 2022

Without a long-term approach, hotels – and large-scale food service companies – run into all sorts of problems down the line, leading to: costly software patch-ups, difficulties with staff training, low adoption by employees, and underwhelming ROI. Without vision or strategy, every tech implementation is doomed to fail.

Hotels 52

Hotels Technology Hospitality Back of House 52

Modern Restaurant Management

MARCH 24, 2020

Brands, Mount Franklin Foods, US Foods, Melt Shop, FoodMaven, Nathan's Famous, Island's Fine Burgers & Drinks, Checkers & Rally’s, Lineage Logistics and Minnow. Bacardi employees and contractors also received the free product as the health and safety of people is always top of mind for the family-owned company.

Food Supply 94

Food Supply Kitchen Safety Cash Management Food Safety 94

Modern Restaurant Management

DECEMBER 16, 2019

Finding and retaining employees remain among the biggest obstacles operators struggle with. Additionally, turnover rates for restaurant employees and managers continue to be at all-time highs. It seems the industry has reached its ceiling in terms of hourly employee turnover and is now moderating. Go with a Restaurant Gift Card.

2019 116

2019 Compost Mobile Ordering Point of Sale 116

Notch

JANUARY 23, 2019

Alcoholic beverages average out around 20%. For example, fast-food margins can be much higher than full-service restaurants. You can find the cheapest place to purchase food—but you can’t control the weather conditions, or gas prices that may cause food prices to rise. Create a culture in which food waste is unacceptable.

Email Marketing 72

Email Marketing Merchandise Website Management Point of Sale 72

Notch

JANUARY 23, 2019

Alcoholic beverages average out around 20%. For example, fast-food margins can be much higher than full-service restaurants. You can find the cheapest place to purchase food—but you can’t control the weather conditions, or gas prices that may cause food prices to rise. Create a culture in which food waste is unacceptable.

Email Marketing 52

Email Marketing Merchandise Website Management Point of Sale 52

Modern Restaurant Management

DECEMBER 14, 2021

The challenges our teams have faced over the last two years specifically has made us value our employees now more than ever. Restaurants will continue to grapple with labor shortages and supply chain disruptions throughout 2022. A drop in employee retention & difficulty in hiring. Clinton Anderson, CEO, Fourth Enterprises.

2022 189

2022 Food Supply Mobile Ordering Customer Experience 189

Modern Restaurant Management

JANUARY 27, 2020

"Students enjoy the convenience of self-ordering opportunities, and we've seen demand for our food service operations increase since installation across our campus. "Since installing Ultimate, I've seen sales increase by 10% and employee costs decrease by 15%. ” Beverages Better with ICE.

Catering 116

Catering Mobile Ordering Customer Service Leadership 116

Apicbase

JUNE 16, 2023

By regularly tracking his inventory and procurement metrics, Fabio was able to reduce his kitchens’ food costs by 18%. How to Process Restaurant Metrics To process restaurant metrics, you must gather data on various aspects of your restaurant’s operations, such as sales, expenses, customer satisfaction, and employee performance.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Modern Restaurant Management

FEBRUARY 18, 2020

Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table. Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food.

Mobile Ordering 215

Mobile Ordering Front of House Fast Casual Customer Service 215

Modern Restaurant Management

SEPTEMBER 23, 2020

Tastewise, an AI-powered food intelligence solution, launched in the UK. With real-time data into consumer behavior data, the solution offers immediate, location-specific food and beverage insights into an industry that is changing faster than ever before. ” Tastewise Data. social interactions, and 1.2M online recipes.

Serving 205

Serving White Paper Food Recycling 205

Modern Restaurant Management

NOVEMBER 19, 2020

Together, the initiative supported the food and beverage community by providing more than 500,000 freshly cooked meals and much needed supplies across 19 relief kitchens nationwide. Sharebite launched Sharebite Stations, a streamlined, post-COVID compliant solution for facilitating contactless food delivery at offices.

Mobile Ordering 135

Mobile Ordering Kitchen Safety Online Ordering Coaching 135

Modern Restaurant Management

DECEMBER 21, 2022

This will manifest itself in several ways, such as informing robotics in the kitchen for food preparation, in addition to kitchen display systems (KDS) as restaurants kitchens seek to improve efficiency and better optimize for enhance prep station capacity management. – Chris Adams, VP of Strategy, Oracle Food and Beverage. "As

2023 167

2023 Loyalty Program Fast Casual Customer Experience 167

Modern Restaurant Management

SEPTEMBER 14, 2021

TEAM Schostak Family Celebrates Anniversary and Employees. TEAM Schostak Family Restaurants (TSFR) is celebrating its 40th anniversary along with the anniversaries of employees that have been with the company for 20 years or more. He started his career with Hardee’s Food Systems in 1983 ending in the position of District Manager.

Food 172

Food Tip Distribution Guest Recovery Food Safety 172

Modern Restaurant Management

MAY 27, 2020

Participating restaurants will donate 15-25 percent of sales to their local food bank and over 1500 restaurants nationwide have already joined the initiative. ” Over 200 food banks face a surge in demand for emergency food aid in the wake of COVID-19. Frequent hand washing following CDC guidance and food code.

Food Safety 172

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 172

Modern Restaurant Management

SEPTEMBER 15, 2020

The study also found that 8 million employees were laid off or furloughed during the height of the pandemic. ” The majority of SALIDO's employees joined NAB following the acquisition to continue innovating the Restaurant OS. US Foods Holding Corp. Each member of the coalition is committed to responsibility.

Fast Casual 150

Fast Casual Casual Menu Mobile Ordering 150

Modern Restaurant Management

FEBRUARY 14, 2020

” Southern Glazer’s Wine & Spirits is celebrating its 19th consecutive year as the host of the Food Network & Cooking Channel South Beach Wine & Food Festival presented by Capital One (SOBEWFF®), a star-studded, five-day destination event, held February 19 – 23. Neilan's first job in the U.S.

Back of House 122

Back of House Hotels Leadership Design 122

Xtra Chef

DECEMBER 11, 2019

The purpose is to help teams to better understand how accounting relates to the business of running a successful restaurant. This action could involve reducing your monthly expenses—maybe by finding a new food supplier—increasing sales through a special promotion, or finding external financing for a cash injection. Improve budgeting.

Cash Management 90

Cash Management Point of Sale Tip Distribution Inventory 90

Perfect Daily Grind

DECEMBER 2, 2022

The EU’s final approval of the Corporate Sustainability Reporting Directive (CSRD) mean companies are required to use as little packaging as possible, and that governing bodies will need to ensure that 65% of all packaging waste (including coffee capsules and single-serve products) is recycled by end of 2025. Tue, 29 Nov.

2023 133

2023 2025 2022 Café 133

Modern Restaurant Management

AUGUST 28, 2020

Mentors on the platform harbor vast expertise on a variety of culinary related topics, bringing a range of perspectives and backgrounds to chefs around the country in need of support and advice. He began his life-long career in the hospitality business at the food service division of Stouffer in Newark, N.J., Plamondon, Sr. Dies at 88.

Allergens 133

Allergens Kitchen Safety Guest Recovery Customer Service 133

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now began as a food truck in 2009 and was founded by husband and wife duo, Akash and Rana Kapoor, and supported by co-founder and Senior VP of Operations, Amir Hosseini. In 2020 alone, Curry Up Now anticipates opening 12 locations across the country. " Benihana Plans Franchise Expansion. Benihana National Corp.

Franchise 123

Franchise Franchising Fast Casual Leadership 123

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. The economic model makes more sense than traditional brick and mortar so many food businesses are moving in this direction. FAT Brands Chairman and CEO Andy Wiederhorn.

2020 138

2020 Kitchen Safety Consumer Goods Point of Sale 138