Culinary Cues

AUGUST 21, 2023

Beginning with a few flamboyant artisans like Jeremiah Tower, Paul Prudhomme, Wolfgang Puck, and Alice Waters – the chef came out from behind the curtain as the star of the show, the person responsible for over-the-top food that wowed and inspired people of all socio-economic backgrounds. Yeah, sounds like a great battle cry, doesn’t it?

Back of House 390

Back of House Food Supply Government Dine-in 390

Modern Restaurant Management

JANUARY 9, 2024

The foodservice industry is poised for some significant shifts in the new year as a result of changing consumer demand and rising trends being seen across the industry, but that said, there are simple, effective solutions for how operators and restaurants can stay ahead of these shifts.

2024 110

2024 Sustainability Consumer Goods Food Supply 110

Culinary Cues

JANUARY 20, 2024

Raising prices is inevitable when the supply chain keeps beating restaurants over the head, in some cases simply because they can, but the answer is not as simple as: “pass it on to the guest”. Here are some thoughts: [] GOOD BREAD IS AN EXPECTATION The trend of viewing bread as a separate course to be charged as an appetizer is insulting.

Fine Dining 389

Fine Dining Food Truck Back of House Pricing 389

Modern Restaurant Management

SEPTEMBER 1, 2022

Globally, one third of the food produced for human consumption is wasted. So, how can we both solve the food waste issue and ensure better food availability? Waste can occur anywhere along the food supply chain, which includes production, processing, distribution, and consumption. Improving Distribution.

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Waste Management Management Food 167

Modern Restaurant Management

DECEMBER 8, 2023

In fact, the National Restaurant Association survey notes that 77 percent of consumers cope with holiday demands by letting restaurants do some of their cooking during the holiday weeks. With this influx of orders coming and shipments that need to be made, understand that the supply chain will be strained during this time of year.

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Food Supply Seasonal Menu Email Marketing Front of House 117

Modern Restaurant Management

OCTOBER 24, 2022

Restaurants and customers are feeling the effects of inflation, according to the third quarter 2022 data for the Yelp Economic Average (YEA) report, The report reveals that inflation experiences have intensified for consumers in every state in the U.S. year over year, with reviews mentioning inflation up by 22 percent compared to Q3 2021.

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Fast Casual Food Supply 2022 2021 182

Modern Restaurant Management

JANUARY 15, 2024

Each year, it is estimated that about 1 billion chicken wings are eaten on Super Bowl Sunday, so operators must keep a large supply of wings on hand for those hungry football fans. Everyone loves a good Buffalo wing, but don’t let that flavor be your only option. Is inflation still driving wing prices?

Food Supply 208

Food Supply Point of Sale Back of House Inventory 208

Culinary Cues

APRIL 23, 2022

The cost of raw materials seems to always go up, most ingredients that restaurants use are highly perishable, customer volume is less predictable than we would like, seasonal differences in quality are quite significant, the supply chain is out of step with demand, and waste seems to be a real problem in many operations. First in, first out.

Food 381

Food Seasonal Menu Waste Point of Sale 381

Modern Restaurant Management

APRIL 4, 2024

That's one of takeaways in You Can't Market Manure at Lunchtime: And Other Lessons from the Food Industry for Creating a More Sustainable Company by Maisie Ganzler, chief strategy and brand officer of Bon Appétit Management Company. How did you select business leaders to interview and what stories surprised you the most?

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Sustainability Book Waste Food Supply 196

Modern Restaurant Management

JUNE 18, 2020

Over the past several months we have seen customers modify their business models to accommodate restrictions and consumer preferences. ” Reviving The Supply Chain. Now more than ever, it is important for restaurants to maintain a healthy connection with their supply chain.

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Supplies Innovation Food Supply Loyalty Program 189

7 Shifts

JUNE 27, 2022

When the ghost kitchen model is a good idea for an operator. Determined to make a bigger impact, she left consulting to pursue a career in the food industry. It's feeling connected to the why this food's existence. Now, what also might be a good fit? We get into: Ghost kitchen myths. It's a story. It's hospitality.

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Front of House Food Supply Consumer Goods Customer Experience 195

Modern Restaurant Management

JANUARY 20, 2021

A Sustainable Supply Chain. During the height of the pandemic, it seemed as though so many facets of the food industry were up in the air, including stress on supply chains. Food processing, in some facilities, has been slowed down substantially due to labor shortages or complete shutdowns. Avoid using pesticides.

Sustainability 215

Sustainability Food Supply Front of House Waste 215

Modern Restaurant Management

MAY 6, 2022

Animal welfare and food processing concerns are making consumers explore environmentally-friendly food alternatives, prompting a rise in vegan food demand. Vegan trends are not only limited to raw ingredients, but they are also spreading to other domains of foods and beverages, such as confectioneries.

Consumer Goods 196

Consumer Goods Allergens 2025 Food Supply 196

Modern Restaurant Management

AUGUST 22, 2022

Consumers continue to be hit hard by inflation as we see prices skyrocket for a variety of goods. with the indexes for gasoline, shelter, and food being the largest contributors (according to the Bureau of Labor Statistics ) – marking the fastest pace since November 1981. percent increase compared to April 2021.

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Franchise Franchising Consumer Goods Food Supply 197

Modern Restaurant Management

FEBRUARY 1, 2022

More than half of restaurant operators said it would be a year or more before businesses conditions return to normal with food, labor, and occupancy costs are expected to remain elevated, and continue to impact restaurant profit margins in 2022, according to the National Restaurant Association's 2022 State of the Restaurant Industry report.

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2022 2030 Food Supply Recruiting 207

Modern Restaurant Management

MARCH 9, 2022

The restaurant industry loses an astounding $162 billion each year in food waste. All restaurants should proactively work to reduce food waste, which will also help you save money, increase profits, spotlight your commitment to sustainability, and help the environment. Between a third and a half of food is wasted worldwide annually.

Waste 215

Waste Compost Food Recycling 215

Culinary Cues

DECEMBER 17, 2020

Now, this alone might not keep the average consumer or politician up at night, but what they fail to understand is that restaurants are at the center of a broad eco-system of businesses that are inter-dependent. So, they rely on local or regional bakeries for those goods. They need help now!

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Uniforms Cash Management Brewery Consumer Goods 470

Modern Restaurant Management

DECEMBER 16, 2021

Given the increase in off-premise, we expect to see more drive-thru’s similar in format to Checkers & Rally’s iconic double drive-thru model, which dedicates one lane to traditional consumer drive-thru service and one to e-commerce only, including pre-paid digital orders for pickup and third party-delivery orders.

2022 180

2022 Food Supply Back of House Kitchen Safety 180

Modern Restaurant Management

SEPTEMBER 1, 2023

The food your restaurant serves should taste good, look appealing, and be safe! Each year, food safety breaches sicken 48 million people in the United States and, of those, 128,000 are hospitalized and 3,000 die. All employees must work diligently to protect your food, customers, and brand. Prioritize training.

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Food Safety Food Food Supply Training 155

Modern Restaurant Management

MARCH 4, 2021

While the green light to reopen is long-awaited good news, as various states continue to allow establishments to open dining indoors at a limited capacity, there are monumental impacts to the overall foodservice industry and subsequent impacts on the food and beverage manufacturers and distributors who are called upon to act quicky.

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Food Supply Food Safety Food Truck Inventory 131

Modern Restaurant Management

OCTOBER 18, 2022

Historically high gas prices are pushing consumers towards EV options. Additionally, growing numbers of new EV models – and government sales incentives – are sparking consumer interest. Consumers’ needs will change as they transition to EVs. Attract consumers, employees, and investors.

Audits 189

Audits 2040 Food Safety Consumer Goods 189

Modern Restaurant Management

JANUARY 26, 2022

Consumers described more inflationary experiences within their reviews on Yelp in 2021 than ever before, according to fourth quarter 2021 data for the Yelp Economic Average (YEA) report, a benchmark of local economic strength in the U.S. " Mudan sees the opportunities ahead for restaurants, hospitality and entrepreneurs.

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2021 Consumer Goods Travel 2019 189

Modern Restaurant Management

JANUARY 8, 2024

Gamification, with its engaging techniques, has emerged as a compelling solution for obtaining ZPD by delivering a meaningful value exchange for consumers and enables brands to acquire deeper insights that can be utilized to optimize marketing efforts, enhance customer segmentation, craft personalized offerings, and deliver targeted messaging.

2024 215

2024 Loyalty Program Cash Management Customer Experience 215

Modern Restaurant Management

MAY 5, 2022

Cryptocurrency has real-world applications in the food industry, with restaurants using it to create new and exciting foods for their customers and find ways to use crypto as payments. Application of Blockchain in the Food Industry. Blockchain technology has been applied to the food industry. Authentic ratings.

Serving 189

Serving Loyalty Program Food Supply Point of Sale 189

Modern Restaurant Management

AUGUST 31, 2020

The terms "organic" and "clean," for example, have a new, heightened relevance with consumers in a post-COVID-19 environment with their hyper-focus on strengthening immune systems and preparing bodies for any potential interaction with the virus. The Organic Food Boom. In 2010 the organic food sector reached $5B.

Food 238

Food Food Supply Franchise Franchising 238

7 Shifts

OCTOBER 8, 2021

Those are your food costs and your labor costs , and together they make up your prime costs. Food and Inventory Costs. Prime cost is the sum of direct labor costs and the cost of goods sold (CoGS). The first half of your prime costs is your cost of goods sold, or COGS. Table of Contents. What are prime costs?

Seasonal Menu 195

Seasonal Menu Consumer Goods Food Supply Inventory 195

Modern Restaurant Management

JUNE 15, 2021

While what consumers eat won’t change, post-COVID-19, how they will get it will. While some automation and technology solutions can require quite an investment, there are plenty of things to enhance your presence, improve efficiency and tempt consumers that are more cost effective and expedient to implement.

Technology 203

Technology Loyalty Program Front of House Online Ordering 203

7 Shifts

AUGUST 6, 2021

When successful, they keep a restaurant in the black - but they require time, dedication, and a good bit of math to get right. On a micro level, forecasting helps a restaurant plan for inventory orders and how many employees need to work each shift to make and sell food. For the 2021 game, hungry Americans consumed a record 1.42

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Seasonal Menu Point of Sale Inventory Food Supply 370

7 Shifts

JUNE 20, 2022

We chatted with some of those most experienced in the ghost kitchen game to find out some myths, best practices, and tips for success in this food service style. One ghost kitchen may contain multiple units where different brands can prepare food for delivery, and in some cases, pickup. Table of Contents. What is a ghost kitchen?

Front of House 435

Front of House Food Truck Back of House Social Media 435

Modern Restaurant Management

DECEMBER 29, 2022

Closures, supply chain problems, labor shortages, technology, and inflation are just a few of the challenges operators have faced in recent years. As automation evolves in the coming year, I see more operators getting on board to manage food and labor costs. If it helps you scale, it might be a good solution for some brands.”

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2023 Technology Back of House Customer Experience 212

Modern Restaurant Management

OCTOBER 2, 2023

Food waste is recognized as an endemic challenge around the world. According to Feeding America , nearly 40 percent of all food in the U.S. For restaurants, an industry with challenging profit margins, minimizing food waste is nothing less than a survival strategy. restaurants lose $162 billion annually in food waste costs.

Waste 186

Waste Technology Food Inventory 186

Modern Restaurant Management

JANUARY 24, 2022

Yes, the importance of a good customer experience has always been key. Picture the perfect dinner party: thoughtful food selection, a welcoming host, and an ambiance that takes your mind off of the troubles of your every day. What Makes Hospitality So Vital to the Dining Experience? But it doesn’t stop there.

Technology 223

Technology Front of House Back of House Dietary Restrictions 223

Modern Restaurant Management

DECEMBER 17, 2021

Meanwhile, food service workers are in high demand. The Bureau of Labor Statistics reported that the food service workforce decreased by 42,000 individuals in August 2021. The good news is these two priorities are not mutually exclusive. Consumer brands often leverage gamification to engage their customers.

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Loyalty Program Customer Experience Mobile Ordering Customer Service 188

Hot Schedules

JULY 8, 2021

It’s complicated, time-consuming, and often requires opening early or closing late. But smart operators know the importance of good inventory management technology. Consumer Price Index research indicates rapid inflation in early 2021, so you could understand why operators are increasingly concerned. Increased food waste.

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Inventory Management Management Food Supply 127

Modern Restaurant Management

SEPTEMBER 15, 2021

Uncovering consumer confidence and preferences in an ever-shifting market as a result of COVID-19 restrictions, Restaurants Canada is shining a light on what restaurateurs and chefs can expect with the release of the 2021 Discerning Diner Report. . Despite these struggles, Alignable also learned in its poll that the No.

2021 178

2021 Loyalty Program Retail Online Ordering 178

Modern Restaurant Management

MARCH 13, 2023

In the waning days of 2022, FDA issued an updated Food Code with several important updates. economy, and the Food Code impacts virtually every American. Let’s examine the key new provisions of the 2022 Food Code. Many of the key changes in the 2022 Food Code relate to food allergens.

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2022 Allergens Food Food Safety 188

Future Food

NOVEMBER 7, 2021

The Trends to Watch in 2022 & Beyond The changing face of Food & Hospitality. Whilst some food and hospitality businesses chose to pivot their businesses early, out of necessity, others have elected to respond to changes in consumer preferences and are quickly reshaping the food and hospitality landscape in front of our eyes.

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2022 Food Supply Entertainment Hospitality 148