Xtra Chef

NOVEMBER 18, 2020

Food waste is a serious environmental and humanitarian issue. But restaurant food waste poses a huge problem for overall profitability in the business: The U.S. Department of Agriculture estimates that restaurants waste $162 billion in food each year. What Causes Restaurant Food Waste?

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Waste Food Front of House Compost 110

Restaurant365

JULY 14, 2021

Restaurant food waste is a pressing topic in the food and restaurant industry. Studies show that about 35% of all food produced in the United States goes unsold or uneaten. ” However, the impact of food waste doesn’t just stop at landfills. Start by auditing your food waste.

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Waste Compost Food Inventory 78

Sculpture Hospitality

MAY 30, 2022

Food waste can quickly add up and have a significant impact on your restaurant's bottom line. According to recent data collected in Canada , 38 percent of produce, 20 percent of meat and 21 percent of dairy, eggs and field crops are becoming food waste.

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Waste Food Inventory 126

Sculpture Hospitality

APRIL 30, 2021

According to Restaurant Hospitality , about 63 million tons of food is wasted every year in the US alone. In the restaurant industry, food waste amounts to a staggering cost of $25 billion each year.

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Waste Inventory Food Management 99

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.

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Waste Food Blog Article 78

Apicbase

APRIL 28, 2023

Every report on food waste is a jaw-dropper. Food waste is a monumental problem with massive consequences. An estimated 32% of all food produced worldwide is lost or wasted from farm to fork (some reports even say between 40-50%). Food loss and waste represent about $940 billion in annual economic losses.

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Waste Food Point of Sale Inventory 52

Tableo

JULY 14, 2023

How many times have we heard our mums’ rattle on about not wasting food? Nowadays when looking in the mirror, perhaps I shouldn’t have obeyed However the fact remains that waste is the scourge of the 21st century. Conduct a waste audit You must first identify the source of food waste in order to address it effectively.

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Waste Sustainability Food Audits 52

Xtra Chef

NOVEMBER 20, 2019

The holiday season can be a boon for many restaurants, but it can also exacerbate an issue that plagues the restaurant industry all year long: food waste. The Issue of Food Waste in the Restaurant Industry. The Issue of Food Waste in the Restaurant Industry.

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Waste Compost Front of House Food 75

Touch Bistro

MAY 10, 2021

And one area that is often overlooked is the question of how to reduce food waste in restaurants. Food waste costs restaurants a staggering $162 billion per year , and in America alone, restaurants generate as much as 33 billion pounds of food waste per year. Conduct a Food Waste Audit.

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Waste Food Compost Tip Distribution 59

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.

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Waste Audits Food Back of House 60

Culinary Cues

APRIL 23, 2022

The margins are very tight, in fact they are so tight that most business savvy people would wonder why anyone would ever want to own a restaurant. The buck seems to always stop with the chef; it’s the chef’s kitchen, the chef’s food cost, and the chef’s menu that drives marginal profit at best. Train to these standards and manage them.

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Food Seasonal Menu Waste Point of Sale 381

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?

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2024 Customer Experience Compost Loyalty Program 185

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. is wasted each year, about 119 billion pounds, estimated at over $408 billion. restaurants lose $162 billion annually in food waste costs.

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Waste Technology Food Inventory 178

Modern Restaurant Management

OCTOBER 6, 2023

IoT has become an indispensable tech solution for the restaurant industry. Integrating IoT devices and connectivity drives efficiency, enhances food safety, mitigates risks, increases transparency, reduces waste, and provides many other benefits for restaurants. Optimizing shelf life and reducing waste.

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Food Safety Operations Management Management 196

Modern Restaurant Management

FEBRUARY 29, 2024

Hot Palette Holdings uses AI to improve their forecasting, optimize inventory, and reduce waste. In fact, when restaurants adopt tech solutions, it can significantly improve every aspect of their business operations. In fact, when restaurants adopt tech solutions, it can significantly improve every aspect of their business operations.

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Food Safety Kitchen Safety Audits Food Supply 189

7 Shifts

NOVEMBER 17, 2021

Consider two worst-case scenarios: A customer orders extra guacamole but your restaurant is all out of avocados or, on the other hand, you've just walked past a crate of rotten, unusable (and expensive!) You'll also be less likely to order too much of any ingredient, which leads to food waste. avocados in the stock room.

Inventory 370

Inventory Management Management Point of Sale 370

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. What do you see as key challenges for restaurants to adopt more sustainable practices?

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Sustainability Book Waste Food Supply 190

NetWaiter

NOVEMBER 16, 2020

This guest post about food waste is from Izaak Crook, Head of Marketing at AppInstitute.… … The post Are You Wasting Money On Food For Your Restaurant? appeared first on NetWaiter.

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Waste Food Marketing Management 52

Culinary Cues

APRIL 9, 2024

You thought you were good, a solid line cook or prep cook, a couple years of experience under your belt working in a busy restaurant. So, you applied for a job at one of the best restaurants in town, a place admired by all. You were on fire and felt confident that you would be a star in any operation. Embrace it.

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Uniforms Waste Café Take-out 323

Modern Restaurant Management

JANUARY 30, 2023

In a sense, this is the place the restaurant industry is in right now. Yet, threats to limited-service and full-service restaurants are still lurking behind the scenes. This migration could be a goldmine for casual/fast food brands if only they had the people to support them. What tasks would benefit from automation?

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Technology Fast Casual Waste 2023 186

7 Shifts

JANUARY 31, 2024

Managing a restaurant is a delicate routine—if we can even call it a routine. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. In addition to their main duties, restaurant managers also have to contend with all the unwritten or hidden responsibilities that fall on them.

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Management Management Kitchen Safety Front of House 397

Modern Restaurant Management

SEPTEMBER 1, 2023

Inefficient restaurant inventory management practices, improper storage, gaps in inventory logs, theft, and waste can cause even the most successful kitchens to struggle or fail. Below are the top seven inventory management mistakes restaurants are making, and how to correct them. Always date and label everything.

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Inventory Management Management Cash Management 177

Sustainability Beyond the Plate

JUNE 30, 2017

The Food Service Tecnology Center (FSTC) held two educational seminars in June covering the relationship between food and energy waste. At the San Diego presentation, Richard Young was joined by Ana Carvalho from the City of San Diego and Island Restaurants’ Mike Schuster. Richard Young, Director of Education.

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Waste Seminar Recycling Food 40

Modern Restaurant Management

OCTOBER 6, 2022

Food waste generated by restaurants has long been an expensive and environmentally harmful problem. Now, there are solutions to change this that actually turn the waste into a resource that doesn't just benefit the environment, but the restaurants themselves. percent of the leftover food is recycled, 1.4

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Waste Compost 2050 Recycling 178

Modern Restaurant Management

JULY 24, 2023

Artificial Intelligence (AI) technology has become invaluable in the food industry. It can help improve restaurants’ transparency, validation, verification, and communication, driving key performance indicators (KPIs) like increased customer satisfaction, trust, and loyalty. Transparency is crucial in restaurant supply chains.

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Supplies Sustainability Food Supply Food Safety 167

Modern Restaurant Management

MARCH 28, 2024

Restaurants started using 2D barcodes (such as QR codes) at dining tables to offer digital menus and even allow patrons to order with their smartphones during the pandemic, when contactless transactions were necessary. In foodservice establishments, the same technology opens doors to greater food safety and ingredient transparency.

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Information Allergens Food Supply Food 218

Transact

JULY 7, 2022

It is no secret that some of the largest pain points in the food service industry have been widespread supply shortages, labor shortages, and reduced access to skilled talent. In their 2022 Global Restaurant Trends Forecast , Technomic predicts that “2022 is all about labor, supply disruption, and inflation.”

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Supplies Technology Management Management 148

Modern Restaurant Management

DECEMBER 28, 2023

Restaurant industry insiders offer their insights on F&B trends we can expect to see in 2024. Top Eats, Drinks, and More No fork, no problem: In addition to fries defending its spot as the most ordered food of the year (and the past decade!), How can we help your favorite local restaurant get its Pad Thai to your doorstep easier?

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2024 2023 Food Order 2013 166

Modern Restaurant Management

DECEMBER 13, 2022

The prospect of an impending recession has left restaurants scrambling to cut costs, increase revenues, and implement new strategies to gear up for the approaching downturn. It utilizes precise temperature control to deliver consistent, restaurant-quality results. Labor and Waste Savings. Evolutionary Method.

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Waste Food Supply Food Order Pricing 186

Lavu

NOVEMBER 17, 2023

Improving your restaurant profit and profit margins are critical factors that directly impact the financial health and overall success of your restaurant. It’s a strategy to improve your restaurant profit margin and ensure its long-term viability. What is Restaurant Profit Margin and Why Should It Improve?

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Fast Casual Fine Dining Food Truck Loyalty Program 123

Modern Restaurant Management

MARCH 1, 2023

Is your restaurant up to speed with the latest best practices for back of house (BOH) management? Those areas of your restaurant that aren’t typically seen by customers but directly impact your business. So, which back of office trends should restaurant ownership and management be concerned with heading into 2023?

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Front of House BOH Back of House 2023 158

Modern Restaurant Management

SEPTEMBER 9, 2022

With people dining out less, some restaurant owners are increasingly trying to cut costs to stay afloat. Restaurant owners and operators are facing considerable rising costs from many angles simultaneously. Operational profitability is hard to obtain in moments like this, especially for smaller restaurants.

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Inventory Waste Equipment Pricing 186

Modern Restaurant Management

APRIL 17, 2024

Eighty-one percent of diners said they would either stop going to a restaurant altogether or alter their dining hours to avoid prices surging during peak hours and 64 percent said they have a negative reaction to restaurants using surge and dynamic pricing, according to a HungerRush’s National Restaurant Price Surging Survey.

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Pricing Loyalty Program Customer Experience Consumer Goods 155

Modern Restaurant Management

DECEMBER 26, 2023

In 2023, the restaurant industry experienced a remarkable transformation, driven by the rapid integration of advanced technologies. Technology Integration – Restaurants leveraged AI, IoT, 5G, and quantum computing to optimize operations, enhance inventory management, streamline supply chains, improve food safety, and more.

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Dietary Restrictions 2024 Food Safety Food Supply 120

Modern Restaurant Management

MAY 19, 2022

The restaurant industry perhaps more than others. With little relief in sight soon, restaurant operators will be forced to examine their operations to find ways to obtain profitability. Few things impact your restaurant’s success more than your menu execution. Theoretical (AvT) Variances to Control Food Costs.

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Waste Food Supply Point of Sale Inventory 181

Margin Edge

SEPTEMBER 18, 2023

Food waste is an increasingly pervasive problem, and we’re not just talking about kids refusing to eat their crusts. Nearly 40% of all the food in the U.S. goes to waste every year. This wasteful trend isn't confined to our homes; it's happening in restaurants too.

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Waste Food Technology Brewery 91

Chef's Resources

FEBRUARY 13, 2023

February 13, 2023 Cut Back on Food Waste: Top Tips for Restaurant Owners to Get More Bang for Their Buck Restaurants are in the business of giving guests a great time out. The food they provide during that experience is just a bonus. When people go out, they want to have a nice time.

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