7 Shifts

MAY 23, 2024

Improving your restaurant operations to succeed in this highly competitive industry means serving quality food and providing excellent customer service while minimizing waste, reducing costs, and keeping your employees engaged. This is why 62% of managers feel burnt out , especially on days leading to peak seasons. In USA, the U.S.

Operations 222

Operations Kitchen Safety Food Safety Restaurant Law 222

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.

Food 381

Food Seasonal Menu Waste Point of Sale 381

Modern Restaurant Management

MAY 3, 2023

Modernized Comfort Food, Low Waste Menus, and Mindful Proteins are among the trends identified inUnilever Food Solutions’ first-ever global foodservice trends report. The Future Menu Trends Report 2023 reveals eight global menu trends predicted to impact the restaurant industry in the years to come.

Menu 88

Menu Seasonal Menu 2023 Food Supply 88

Culinary Cues

APRIL 15, 2023

It’s early spring, mud season as it is commonly called, and they are putting in a Yeoman’s effort at organizing another restaurant week. Sure, if all goes well, they might be able to squirrel away some extra profit from a very busy summer and fall season, but that is there to help keep the doors open through the shoulder seasons.

Seasonal Menu 447

Seasonal Menu Café Point of Sale Social Media 447

7 Shifts

AUGUST 6, 2021

Staff scheduling, inventory management, menu analysis , guest satisfaction, profitability, and so much more rest on the shoulders of accurate restaurant forecasting. 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. Factor in trends.

Seasonal Menu 370

Seasonal Menu Point of Sale Inventory Food Supply 370

Ken Burgin

OCTOBER 19, 2021

Inflation is back, following dramatic rises in energy costs, wages and all the food & beverage supplies we purchase. When Should You Increase Menu Prices? If wages and supplies are rising, the costs need to be increased to cover them. What to Consider When Deciding to Raise Menu Prices.

Pricing 158

Pricing Menu Seasonal Menu Food Supply 158

Culinary Cues

JULY 15, 2022

But not enough attention is being given to the issues surrounding the supply chain and the lack of real solutions. Think of the impact on supply that this creates now and in the future. [] GROWING POPULATION: While numerous factors impact food supplies, the world population continues to grow and so too does the demand for those products.

Food Supply 376

Food Supply Food Truck Consumer Goods 2000 376

Modern Restaurant Management

NOVEMBER 15, 2022

Due to many factors including inflation and supply chain challenges, restaurant owners and operators have been faced with tough choice about raising menu prices. As food prices rise, restaurants should try to stay within their target ratio for food cost to gross food revenue in order to maintain target profits.

Pricing 189

Pricing Food Supply Seasonal Menu Menu 189

Modern Restaurant Management

APRIL 11, 2024

The year 2024 promises a journey of adaptation and fierce competition for the restaurant industry as it manages stronger-than-expected economic data and slowing inflation while dealing with the headwinds of short labor supply, more demanding customers and an uncertain political environment. The key lesson both establishments teach?

2024 184

2024 Customer Experience Compost Loyalty Program 184

7 Shifts

AUGUST 4, 2020

It’s no surprise the food industry leaves behind a large footprint—and while much of the supply chain is inevitable, there are many innovative and simple steps we can all take to reduce waste and our own carbon footprint. But it’s a great example of how restaurants have always tried to avoid wasting food.

Waste 300

Waste Food Supply Seasonal Menu Equipment 300

Culinary Cues

DECEMBER 20, 2021

This casualty has been in the making for some time but adding point of origin supply chain issues has made the loss even more significant. The supply chain link that most vividly impacts restaurants is that connection between the manufacturer, wholesaler, and restaurant. What is the solution?

Point of Sale 411

Point of Sale Food Supply Supplies Small Business 411

Modern Restaurant Management

JANUARY 13, 2023

In this column, Modern Restaurant Management (MRM) magazine looks at newly introduced menu items from top brands. This promotion is just one way Slice Factory exemplifies food and family being at the heart of the brand. Currently, Jumbo Slices range from $6.49 to $7.49, and soft drinks are $2.75. It's the best of both worlds!”

2023 98

2023 Menu Seasonal Menu Back of House 98

Cheetah

JANUARY 20, 2022

When the Covid-19 delivery boom took off, many restaurants shortened their menu in order to focus on their best, and most delivery-friendly, items. But as supply chain issues, labor shortages and health concerns persist, the small menu trend is making increasingly more economic and operational sense as a long term strategy.

Seasonal Menu 148

Seasonal Menu Food Supply Allergens Supplies 148

Modern Restaurant Management

DECEMBER 8, 2023

That means you’re almost done for the year, but it also means the holiday season is here. With this uptick in business, there are three things independent restaurants should watch out for this season to ensure your business is prepared to meet the holiday demand. Consider re-forecasting your business supply needs for the season.

Food Supply 114

Food Supply Seasonal Menu Email Marketing Front of House 114

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. Offer seasonal items.

Sustainability 210

Sustainability Food Supply Front of House Waste 210

Modern Restaurant Management

FEBRUARY 16, 2022

Restaurants are dealing with the dual hit of labor shortages and supply chain challenges? How is inflation affecting food prices? Hiring is difficult, people expect to be paid more, and supply-chain disruptions are all contributing to food price inflation. What is some advice for them to contain costs and stay profitable?

Cash Management 200

Cash Management Food Supply Seasonal Menu Social Media 200

7 Shifts

AUGUST 20, 2021

The costs themselves can take the form of food, liquor or kitchen equipment, and are generally a one-time purchase. Equipment and supplies. Here are three ways you can establish restaurant cost control without having to sacrifice staff, customers, food quality, your bottom line, or your sanity. Look at Your Menu.

Inventory 195

Inventory Food Supply Seasonal Menu Food Order 195

Hot Schedules

FEBRUARY 3, 2021

Menu Engineering Helps Hospitality Teams to Manage Costs in 2021. O n top of the decreased sales resulting from the pandemic, the hospitality industry is facing an ongoing rise in labor costs and uncertainty regarding supply chain reliability and product availability. Star – Highly popular and with high margins.

Menu 88

Menu Seasonal Menu Food Supply Point of Sale 88

7 Shifts

AUGUST 4, 2020

It’s no surprise the food industry leaves behind a large footprint—and while much of the supply chain is inevitable, there are many innovative and simple steps we can all take to reduce waste and our own carbon footprint. But it’s a great example of how restaurants have always tried to avoid wasting food.

Waste 222

Waste Food Supply Seasonal Menu Equipment 222

Modern Restaurant Management

FEBRUARY 2, 2023

This Super Bowl season, your plays should showcase accurate forecasting, efficient ordering, and menus engineered to earn cheers from both teams. With more food comes the potential for more waste. restaurants rack up 22-33 billion pounds of food waste per year. They may find their way onto your menu forever.

Menu 88

Menu Point of Sale Seasonal Menu 2025 88

Culinary Cues

JANUARY 8, 2021

Chefs who are able to develop systems of production that work with fewer people will find a gold star on their resume. [] STREAMLINED MENU PLANNING. Chefs who are able to generate, assess, and use analytical data in their decision-making (menu trends, cost trends, daily labor analysis, market prices, etc.) If this is your M.O.

2021 462

2021 Social Media Kitchen Safety Restaurant Law 462

Modern Restaurant Management

SEPTEMBER 9, 2021

If this means deleting menu items, don't be afraid to do it. Maybe the menu item needs a better menu description. If there is a menu item listed as "Roasted Turnips," it may not be a top seller. Good words sell food. It's incredible how quickly a menu item sells simply by changing the location.

Pricing 203

Pricing Food Seasonal Menu Food Order 203

The Restaurant Times

FEBRUARY 7, 2023

Menu pricing is one of the most underestimated aspects of restaurant management. If your customers don’t think the prices on your menu are reasonable, how great your concept or your food is won’t matter much. Therefore, restaurants must keep the menu at the heart of all restaurant operations and business plans.

Pricing 52

Pricing Menu Seasonal Menu Point of Sale 52

7 Shifts

JANUARY 11, 2021

Order Cleaning Supplies such as disinfectant, paper products, mop heads, and floor cleaner The staff at Ruby's Cafe in New York City, a 7shifts' customer Optimize Your Labor ?? Streamline your menu for profitability by offering your most popular items and food that travels well during winter like braises, curries, and kinds of pasta.

Guest Recovery 358

Guest Recovery Online Ordering Outdoor Front of House 358

Modern Restaurant Management

JANUARY 17, 2024

Time is money, and consumers representing the youngest two adult generations are in short supply of both. Create an app to make it easy for Gen Z to place a mobile order, review their regular meals and stay up to date on seasonal specials and rewards. With these factors combined, you can build a loyalty base.

Loyalty Program 188

Loyalty Program Mobile Ordering Customer Experience Back of House 188

Modern Restaurant Management

NOVEMBER 23, 2022

Access to fresh quality produce impacts many elements of restaurant planning, from determining what is in season for menu items to identifying the right price point to be profitable. However, despite thoughtful planning and projections, unpredictable weather can wreak havoc on produce supplies. Take for example the recent U.S.

Management 98

Management Management Food Supply Certification 98

Modern Restaurant Management

AUGUST 18, 2023

” Light and her husband, Brian, also own and operate a 15-acre farm that supplies ingredients directly to their restaurant. Brian, the executive chef, changes Ronin’s menu daily to reflect the best of the week’s harvest. In what ways does the design connect to the menu? They truly are a marvel.

Back of House 165

Back of House Seating Seasonal Menu Design 165

Culinary Cues

NOVEMBER 20, 2023

Holiday decorations were already on full display, a touch of snow was on the ground and Christmas Carols were drifting through the air, but shoppers and diners were in very short supply. Every restaurant knows that once a customer walks through the door a sale of food and beverage will likely result.

Customer Experience 362

Customer Experience Customer Service Food Safety Retail 362

Modern Restaurant Management

MAY 9, 2023

There has been an avalanche of commentary and analysis on how automation and AI have collectively helped restaurants cope with now all-too-familiar challenges: labor, supply, inflation. ” In a restaurant setting, personalization often lies in making informed menu recommendations – something automation excels at.

Mobile Ordering 170

Mobile Ordering Customer Experience Seasonal Menu Loyalty Program 170

The Restaurant Group

APRIL 21, 2024

Launching a business in a highly competitive industry like food and beverage (F&B) requires a deep and extensive understanding of the factors that fuel success. You may have an excellent menu or location but if your supply chain or marketing is half-baked, it could jeopardize your operations and earning potential.

Food Supply 78

Food Supply Fine Dining Seasonal Menu Equipment 78

Modern Restaurant Management

FEBRUARY 2, 2023

A fun social environment boosts food and drink sales due to customers staying longer, all while creating positive memories associated with an establishment. Present Quarterly Tasting Nights A tasting menu offers an exclusive and exciting experience for all guests. Invest in Games Board games are no longer just for the kids table.

Fine Dining 186

Fine Dining Events Customer Experience Seasonal Menu 186

Culinary Cues

MARCH 30, 2020

Food is the universal language, a language that everyone speaks and enjoys using. Let’s start from scratch and build a menu with these critical factors in mind. We are learning that people are interested in delivery, enamored by food truck style concepts, and willing to embrace a different style of service.

Small Business 355

Small Business Food Supply Food Truck Healthcare 355

Restaurant Clicks

NOVEMBER 5, 2021

Olive Garden is a family favorite for delicious Italian-style comfort food. With the tagline, “We’re all family here,” Americans would agree this is an ideal spot to gather for great food and fun times with loved ones. 11 Best Menu Items at Olive Garden. Breadsticks. And did I mention the bacon?

Ordering 104

Ordering Menu Back of House Dietary Restrictions 104

Modern Restaurant Management

MARCH 18, 2021

While there are clear benefits to an all-digital menu system, to get the most out them, you must first take a step back to re-examine what your menu means to you. Your menu: Part love letter, part manifesto, instructions for use and a bill of goods, all rolled into one. Should your menu move to the cloud?

Back of House 186

Back of House Seasonal Menu Fast Casual Customer Experience 186

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. Cost of goods sold is the raw material cost of your beverages and food, and labor cost is made up of payroll, employee benefits, taxes, and bonuses. Like food costs, the cost of labor can fluctuate rapidly.

Seasonal Menu 195

Seasonal Menu Consumer Goods Food Supply Inventory 195

Modern Restaurant Management

FEBRUARY 10, 2022

A Link Page solves this problem by hosting a menu of links accessible with one evergreen link. In the caption, you write something like, “Tis the season for Cranberry Martini’s! while supplies last. Online Menu Link. The first thing most customers want to find is your online menu. Link in bio.”

Social Media 186

Social Media Online Ordering Seasonal Menu Email Marketing 186

Buzztime Business

JUNE 27, 2023

In summertime, particularly, restaurants face several seasonal challenges that are culprits for driving up their food and operational costs. Create Summer Menus Featuring In-Season Fruits and Vegetables: Summertime brings with it a bounty of fresh fruits and vegetables. People tend to be less hungry in the summer heat.

Seasonal Menu 78

Seasonal Menu Food Supply Waste Food Order 78