7 Shifts

AUGUST 19, 2020

2018 saw a record high 74.9% Pandemic or otherwise, staff turnover eats into your profitability and wastes a considerable amount of managers’ time. What to include in your training manual guide Restaurant overview Whether you’re running an independent restaurant or you’re part of a franchise, you have a story to tell.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

Goliath Consulting

MAY 8, 2020

Aside from boosting revenue, catering can boost business during slow performing times, reduce excess food waste, allow for menu changes, and helps to increase employee retention as they gain new skills and varied tasks that challenges and keeps them busy (1). Catering also gives businesses brand exposure and valuable marketing opportunities.

Catering 248

Catering Point of Sale Delivery Customer Service 248

Modern Restaurant Management

SEPTEMBER 15, 2020

Single restaurant proprietors and large franchise chains alike utilize SALIDO’s enterprise-level solution to revamp traditional and outdated operational systems. "COVID-19 has made it more important than ever for kitchens to control food waste to keep costs in line. The effective date for emergence is forthcoming.

Fast Casual 407

Fast Casual Casual Menu Mobile Ordering 407

Modern Restaurant Management

MARCH 11, 2020

. "Understanding that cash flow is a major issue for most independent restaurateurs we removed that obstacle by allowing our customers to get started from just $249 rather than the tens or hundreds of thousands it costs to launch most restaurants or buy a franchise." " The TWO HENS monthly license fee is $249.

Bar 388

Bar Cash Management Loyalty Program Point of Sale 388

Modern Restaurant Management

MARCH 7, 2020

.” Founded as a food cart on the corner of 53rd Street and 6th Avenue in New York City in 1990, The Halal Guys has grown to 94 locations worldwide, with hundreds more in development under its partnership with franchise developer Fransmart. Kalera’s plants grow while consuming 95% less water compared to field farming.

Food 326

Food Food Supply Fast Casual Small Business 326

Aaron Allen & Associates

FEBRUARY 4, 2020

Traditional Cost-Cutting Isn’t Cutting It Any More The low-hanging fruit has already been harvested across many restaurant systems (think reducing food waste, cutting labor hours, etc.), Marco’s Pizza separated the franchising department into a new company (Marco’s Franchised Services). August 24, 2018. Read More ».

2020 98

2020 Franchise Franchising 2018 98

Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. In 2018, 51% of chefs in the United States added vegan items to their menus. It has the potential to set new standards for service and operations at our franchise restaurants.” Ono Blend Founders Daniel Fukuba and Stephen Klein.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

EATER

OCTOBER 1, 2024

The closest Patel Brothers franchise, the South Asian supermarket giant, is in Illinois. Between 2015 and 2018, U.S. Eventually, in 2018, he turned that into a brick-and-mortar store, the first Afro-Caribbean market of its kind in the Springfield area. They sound as if I’m wasting away,” he says.

Food Supply 219

Food Supply Food Truck Travel Food Order 219

Modern Restaurant Management

FEBRUARY 25, 2020

” The NLRB issued an NPRM concerning joint-employer status under the NLRA on September 13, 2018. For five years, these independent businesses, many of which are single-unit franchises, have faced serious threats of regulatory non-compliance and legal action that have restricted capital investment and stifled growth and job creation.

Mobile Ordering 350

Mobile Ordering Front of House Customer Experience Back of House 350

Apicbase

JANUARY 13, 2023

With smart food ordering — meaning leveraging tech for inventory management and vendor selection — operators can cut down on food waste by 80%. RoadWarrior App , 2022) Restaurant Food Waste Statistics Reducing food waste = reducing overall costs. Interesting food waste stats: US restaurants generate around 15.5

2023 52

2023 Operations Management Management 52

Xtra Chef

JUNE 13, 2019

This year’s event was held in Nashville, TN and was attended by representatives from both franchised and independent restaurant groups around the country. at the end of 2018, fell -32.2%. In commodities, the cost of fresh vegetables rose 19% while the cost of eggs, which were up 54.2% pork prices, as the USDA predicts U.S.

2019 60

2019 Employee Relations Food Order Take-out 60

EATER

AUGUST 12, 2022

Meanwhile, as renovations are undertaken, Parker and Stone have retained Casa Bonita’s entire staff, paying them instead to work for Denver-area nonprofits , including We Don’t Waste , which salvages and redistributes so-called food waste. Either way, seems like a nice thing to do. Those appear to live on in infamy.

2005 290

2005 Waste 2021 Franchise 290

Modern Restaurant Management

JANUARY 27, 2020

The new investment round will allow OneDine to further extend its reach in the restaurant market in the United States, where restaurant owners, franchises and franchisees have struggled to find a comprehensive and affordable all-in-one table side solution for ordering, secure payment, and guest intelligence.

Catering 307

Catering Mobile Ordering Customer Service Leadership 307

Modern Restaurant Management

JANUARY 31, 2020

percent, largely contributed to the 2019 drop and marked the largest quarter-over-quarter decline since 2018. points in 2018. points from 2018 as diners opt for less standard dining and drinking options, such as breweries (up 4.8 Aramark is committed to reducing waste before it’s generated. Superfoods. percent, 18.4

2020 481

2020 Loyalty Program 2019 Point of Sale 481

Modern Restaurant Management

SEPTEMBER 14, 2021

Bill formally served on the Great Lakes Franchise Association Board, Del Taco’s Franchise Marketing Advisory Council and the Finance Excellence Advisory Council for Burger King. In 2009, Greg moved to the Del Taco brand, where we were chosen as Franchise Operator of the Year in both 2009 and 2010.

Food 433

Food Tip Distribution Guest Recovery Food Safety 433

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. Minimizing food waste will continue to be a focus in 2020. Sustainability extends into the kitchen with food waste. Andrew Shearer, Cofounder and CEO at Farmshelf.

2020 345

2020 Kitchen Safety Consumer Goods Point of Sale 345