QSR Automations

JANUARY 15, 2024

Among them, ConnectSmart® Kitchen remains a g ame-changer , revolutionizing how restaurants o p timize l abor and streamline their operations. Just as importantly, ConnectSmart® Kitchen makes certain that chefs get accurate information on food preparation. Join our blog list: Subscribe!

2024 52

2024 Operations Front of House Social Media 52

Hot Schedules

FEBRUARY 23, 2022

Stories abound of restaurants seeing wait times skyrocket, hotels having to limit amenities, and retailers having to reduce operating hours due to lack of staff. Employees have lives outside of the workplace, and supporting a healthy work-life balance reduces burnout. b3lineicon|b3icon-24hours|?|24 Expanding Paid Time Off.

Employee Relations 147

Employee Relations Front of House Waste Hotels 147

Lavu

APRIL 13, 2020

Waste production is going up as business owners around the world swap their waste reduction initiatives out with ways to prevent the spread of COVID-19. ” They have yet to announce how long their bring-your-own-mug program will be suspended for at this time. Donate Food Waste to Local Charities.

Waste 147

Waste Compost Point of Sale POS 147

Cheetah

FEBRUARY 1, 2022

Boost your profit, plan your inventory, reduce food waste, and overcome the labor shortage with help from Cheetah! As we reflect on 2021 and move fully into the New Year, one hopes for an easier, healthier, more profitable year ahead. As Omicron peaks nationwide, we are reticently hopeful for a more stable spring time.

Food Supply 148

Food Supply Webinar Supplies Waste 148

Wasserstrom

AUGUST 5, 2021

Consumers and businesses waste food to the detriment of themselves and the planet. In this article, we will first discuss why food waste is a problem. The post Restaurants Can Save Money By Reducing Food Waste — Here’s How appeared first on The Official Wasserstrom Blog.

Waste 78

Waste Food Blog Article 78

Hot Schedules

SEPTEMBER 3, 2021

Here’s how to throw your best steward a life jacket. How much time do your managers spend doing administrative work? When your manager must be everything from an admin assistant to de facto on-site accountant, it’s hard to know what’s happening on the floor at all, let alone how to improve the guest experience.

Food Safety 147

Food Safety Back of House Front of House Inventory 147

Culinary Digital

JANUARY 2, 2024

In the ever-evolving food industry landscape, one concept stands out as a catalyst for operational efficiency, cost-effectiveness, and improved customer satisfaction: streamlined menu options. Part 1: When a Menu Selection is Reduced A reduced menu selection translates to simplified kitchen operations.

Menu 59

Menu Seasonal Menu Customer Experience Customer Service 59

The Restaurant Times

JANUARY 14, 2022

Globally, food waste generates 4.4 This is one of the reasons why food waste has been gaining momentum over the past few years. In the US, food waste and related packaging account for almost 45% of the material that goes into landfills. Step-by-step Guide For Starting A Waste-Free Restaurant In The US.

Waste 98

Waste License Loyalty Program Website Management 98

Future Food

NOVEMBER 7, 2021

The Trends to Watch in 2022 & Beyond The changing face of Food & Hospitality. Towards the end of each calendar year, we like to take a look back at how the industry has shifted, the trends that have taken off, and try to pre-empt the future face of the industry.

2022 148

2022 Food Supply Entertainment Hospitality 148

PathSpot

JANUARY 17, 2024

In the fast-paced world of restaurants and food manufacturing, staying competitive is critical for success. This blog will explore the details of the tech tools and technologies used in the restaurant’s BOH. Let’s see how these innovations change the industry, help manage costs, and offer real-time insights.

Back of House 52

Back of House BOH Operations Food Safety 52

7 Shifts

SEPTEMBER 10, 2021

Learn how to write a killer restaurant mission statement to be among the select few that can. And others have no clue how to write one. You can learn how to write a restaurant mission statement that will get your restaurant noticed and place it in the top 10%. Here's how. How often is this the case? The good news?

Fast Casual 370

Fast Casual Customer Service Customer Experience Back of House 370

Restaurant365

JUNE 22, 2021

As a restaurant owner or operator, keeping your food costs low is a continual challenge. Food cost is one of the largest expenses for your restaurant, and because it is a controllable cost, you can influence how it impacts your bottom line. The biggest factor in reducing food waste is how invested your store-level managers are.

Compost 88

Compost Food Waste Front of House 88

Restaurant365

SEPTEMBER 10, 2021

You’re tracking deliveries, making the most of your food budget, and ensuring your staff is prepared to serve customers. The data from inventory management can help you place more accurate orders, calculate exact food costs, make informed menu changes, and address potential sources of food waste.

Inventory 138

Inventory Management Management Point of Sale 138

Modern Restaurant Management

APRIL 5, 2022

Various existing and new companies are adopting this trend to reduce operational expenses and risks. As per a recently published report by Future Market insights, the Takeaway and Delivery Food market is going to witness accelerated demand in the coming years with online food platforms. billion.

Online Ordering 194

Online Ordering Point of Sale Website Management Inventory 194

Open for Business

APRIL 24, 2023

In the process, many restaurant owners discovered that some sustainable practices—especially the ones that focus on reducing waste—can come with significant cost savings. The OpenTable blog recently shined a spotlight on some of the biggest players in the world of sustainability. It may not be as messy and onerous as you think.

Sustainability 78

Sustainability Compost Waste Agriculture 78

Culinary Digital

FEBRUARY 23, 2023

In this blog, we talk about the rising global concerns around food security. We also discuss how modern approaches have improved consumption habits and nutritional awareness – while, resolving issues around wastage and costs and promoting sustainable practices for all. ranks 13th. Annually, the U.S.

Sustainability 52

Sustainability Food Agriculture Food Safety 52

Focus POS

DECEMBER 3, 2019

Sustainability is about cutting costs, eliminating waste, and improving your bottom line. Additionally, there are key restaurant technologies that you can leverage in your restaurant to help incorporate cost-reducing sustainable practices. Cut the Waste. You can also reduce portion sizes on your menu. Shop Smart.

Sustainability 128

Sustainability Transportation Mobile Ordering Waste 128

Cheetah

FEBRUARY 23, 2022

To compete, restaurants are reinventing themselves by incorporating emerging food trends into their menus – most notably by showcasing local food products and unique ingredients. But access to these trending food items, with fair pricing and reasonable logistics, has been a nightmare – until now. .

Food 148

Food Food Supply Food Truck Online Ordering 148

Restaurant365

JANUARY 4, 2022

Restaurant inventory management plays a key role in overcoming rising food prices. Logistics challenges and labor shortages have fueled rising food prices at the wholesale level. Rising food prices have had an impact on the food sector for some time, with ingredient values above levels for the same time last year.

Inventory 148

Inventory Pricing Management Management 148

Margin Edge

FEBRUARY 3, 2022

With all that in mind, now more than ever, restaurants are looking for ways to lower food costs that don’t take up too much time or too many resources from already stretched thin operations. In that case, this blog can be a reassurance that either you’re on the right track (who doesn’t love a reminder that you’re doing the right thing?)

2022 98

2022 Food Seasonal Menu Waste 98

Xtra Chef

JULY 15, 2020

Reducing food cost in restaurant management is as important as ever. In this blog, discover effective restaurant management techniques to reduce food cost and position your restaurant for short- and long-term financial success. Reduce food cost by managing recipes and reengineering menus.

Management 91

Management Management Food Inventory 91

360Training

MARCH 4, 2020

Food is one of the most substantial expenses in a restaurant. However, food waste in restaurants is inevitable with excessive portions, staff meals, and of course, food spoilage. In fact, here some of the best ways you can reduce food spoilage at your restaurant to increase profits.

Food 88

Food Kitchen Safety Food Safety Waste 88

Restaurant365

JULY 24, 2020

Increased demand for food delivery had already boosted the growth of ghost kitchens, and the COVID-19 pandemic has escalated both the popularity and profitability of the model. Ghost kitchens cut the cost of real estate and labor by reducing the restaurant model to accommodate off-premise food sales. What is a ghost kitchen?

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

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

Restaurant365

MARCH 10, 2022

With food costs running at approximately 30% or higher, learning importance of inventory management and how to prevent common mistakes is critical in successfully driving down costs and maximizing profits. Actual Food Cost (COGS). Theoretical Food Cost. Theoretical Variance. A straightforward calculation.

Inventory 78

Inventory Management Management Merchandise 78

Restaurant365

MAY 20, 2020

Making smart, effective decisions around your food and labor costs as you continue with take-out and delivery options and begin to open your dining room can help you emerge from the economic shutdown with improved processes on a path to profitability. Controlling food costs. Controlling food costs begins with a smarter menu.

Inventory 148

Inventory Food Order Customer Experience Waste 148

PathSpot

OCTOBER 11, 2023

In food production and preparation, adhering to food safety standards is paramount. Ensuring that the food we consume is safe for consumption is not only a legal requirement but also a moral obligation. While this documentation is essential for tracking and ensuring food safety, it can often feel burdensome.

Food Safety 40

Food Safety Waste Food Document 40

Sling

APRIL 27, 2023

How to improve restaurant operations management What is restaurant operations management? It’s like working on the business rather than in the business and, done well, may help you move your operation to new levels of success. Table of contents What is restaurant operations management? Not every restaurant is exactly the same.

Operations 78

Operations Management Management Inventory 78

Goliath Consulting

JUNE 23, 2023

Predictive analytics, for example, can empower restaurants to anticipate customer demand, enabling them to optimize inventory levels, reduce food waste, and minimize costs. In today’s ever-evolving technological landscape, the restaurant industry stands poised to embrace innovation and transformation.

Email Marketing 78

Email Marketing Customer Experience Social Media Technology 78

Apicbase

JANUARY 4, 2023

To manage their costs and increase efficiency, more and more food service companies are working with an inventory management system for F&B. In this blog post, we’ll discuss how a GPO and F&B inventory software work together to create an effective cost savings strategy for restaurants and other food businesses.

Inventory 52

Inventory Customer Service Food Supply Food Order 52

Culinary Digital

MAY 10, 2023

Modern technology has transformed food systems for improved nutrition and healthy, wholesome, affordable, and sustainable diets. It has helped automate food handling processes like procurement, management, and consumption activities to curb costs and to address a host of other legacy challenges.

Dietary Restrictions 52

Dietary Restrictions Healthcare Food Allergens 52

Cheetah

SEPTEMBER 6, 2019

85% of Food in Restaurants Is Wasted According to the Food Waste Reduction Alliance, in the restaurant industry, about 85% of food ends up in the trash. This translates to a substantial profit loss as money that is invested in food does not in fact produce a profit. Disposables: all waste that is not food.

Waste 60

Waste Audits Food Back of House 60

Sling

JUNE 14, 2023

In this guide, we’ll cover what restaurant profit margin is and share how much the average eatery makes. In this guide, we’ll cover what restaurant profit margin is and share how much the average eatery makes. In contrast, others may struggle to break even due to high overhead costs, such as rent, food, and labor.

Customer Service 78

Customer Service Email Marketing Website Management Customer Experience 78

Restaurant365

SEPTEMBER 3, 2021

If you’re considering the possibility, here’s an exploration of how the role could impact your restaurant group. A profitability strategist looks forward, proactively making informed decisions about how to maximize profit margins and reach KPI goals. Are you able to step back and look at the bigger picture? in the business’,” he said.

Waste 78

Waste Cash Management Point of Sale Inventory 78

The Rail

APRIL 25, 2023

From coordinating delivery schedules to managing drivers and ensuring food quality, there are numerous factors that must be considered to ensure a successful delivery operation. In this blog post, we'll explore the next generation of restaurant delivery management in 2023 and beyond.

2023 59

2023 Delivery Management Management 59

Restaurant365

JULY 21, 2021

On any given day, you may be receiving multiple food and beverage shipments from different vendors, farmers, or distributors. How do you keep track of all these different shipments and ingredients to minimize food waste, ensure you are prepared for service, and optimize what you’re spending on your ingredients?

Inventory 78

Inventory Management Management Waste 78

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. Here are 11 tips to set yourself up for success in 2021. over a certain period of time.

2021 136

2021 Cash Management Management Management 136