Modern Restaurant Management

MARCH 11, 2020

.” The 25th edition of Scoop features products designed to help bar-and-grill operators easily get creative and innovate with their menus, with elevated, upsell-worthy versions of their traditional bar-and-grill fare. ” Spring Scoop highlights include: Elevated, Upsell-Worthy Bar-and-Grill Favorites. Plant-Forward Offerings.

Bar 388

Bar Cash Management Loyalty Program Point of Sale 388

7 Shifts

SEPTEMBER 19, 2019

Maybe you're over-scheduling employees on a quiet night, or perhaps you don't have proper systems in place to control food waste Problem 4: High Staff Turnover According to the United States Bureau of Labor Statistics , the annual employee turnover for restaurant staff was close to 75% in 2018. Sure, you have.

Management 284

Management Management 2019 Employee Relations 284

Modern Restaurant Management

SEPTEMBER 15, 2020

With more than 60 percent of diners interested in ordering a take-home DIY meal kit from restaurants1, the Fall Scoop lineup provides a variety of preportioned, prepackaged ingredients ideal for creative takeout options in the form of DIY meal kits and offers operators labor savings, versatility and waste-reduction benefits.

Fast Casual 407

Fast Casual Casual Menu Mobile Ordering 407

EATER

DECEMBER 15, 2021

The resident chef Valérie Radou creates the bistronomic menu, sourcing entirely from local Champenois producers, after going through and tasting Ruinart Brut, Ruinart Millésimé, Ruinart Blanc de Blancs, and Ruinart Rosé cuvées with the oenological team. “I So far the collective efforts seem to be working.

Back of House 284

Back of House Tourism Hotels Vineyard 284

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). annually through 2019 (4).

Catering 248

Catering Point of Sale Delivery Customer Service 248

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. Even your most seasoned staff can forget things. Customer service The perfect location and unique menu mean nothing if your service is below par.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

EATER

SEPTEMBER 30, 2024

When Peter Platt was in Newport, Oregon in 2018, visiting Local Ocean Seafoods to bring them on as a supplier, he spoke with some of the fishermen docked outside the waterfront fish market and restaurant. All of this makes it harder to keep menu prices consistent and run a profitable business. climate has a lot to do with it.”

Food Supply 305

Food Supply Pricing Agriculture Supplies 305

Modern Restaurant Management

JANUARY 17, 2020

Ingredients are clean and sourced from local vendors whenever possible, and the menu is designed to support vegan, gluten-free, and Halal diets in an effort to accommodate all guests, no matter their dietary preferences. Tipton joined Paris Baguette in October 2018 where he served as Vice President of Operations and COO.

Franchising 341

Franchising Franchise 2020 Fast Casual 341

Perfect Daily Grind

JUNE 21, 2020

“The world we live in is fast-paced, with consumers becoming more and more focused on quality over quantity in many aspects of life,” says Dan Fellows, World Coffee in Good Spirits Champion 2018 and 2019. Next, consider your menu. If you’re looking for easy ways to diversify without giving your baristas a headache, try a seasonal menu.

Café 179

Café Consumer Goods Customer Experience Beverage 179

Perfect Daily Grind

DECEMBER 2, 2019

Here are a few elements worth paying attention to in order to prepare your café for the festive season. You may also like Managing Staff Shortages During Seasonal Peak Periods. Reuters reports that Starbucks exceeded its sales figures forecasts in 2018’s last quarter with the help of holiday-themed drinks. Credit: Ana Valencia

Café 146

Café Seasonal Menu Merchandise Uniforms 146

The Restaurant Group

MAY 24, 2019

Can you imagine adding up all the food wasted at your favorite restaurant in one day? Could the amount of waste not be decreased, so there is no waste at all, so more revenue could go towards your investment? Food is the number one culprit wasted on a large scale by both consumers and restaurants, but doesn’t have to be.

Waste 60

Waste Sustainability Recycling Compost 60

Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. With multiple restaurants in a shared space, DoorDash will empower these merchants to offer their customers new menu offerings and pairings unique to the DoorDash Kitchens’ restaurants. Ono Blend Founders Daniel Fukuba and Stephen Klein.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

Modern Restaurant Management

FEBRUARY 25, 2020

” The NLRB issued an NPRM concerning joint-employer status under the NLRA on September 13, 2018. In Arkansas, ordering buffalo ribs will land you a plate of fried fish—seasoned, battered ribs cut from local big-boned buffalo fish. The final rule will be effective April 27, 2020.

Mobile Ordering 350

Mobile Ordering Front of House Customer Experience Back of House 350

Cheetah

DECEMBER 14, 2021

This winter be sure to have at least two vegan desserts with massive profit margins on the menu to increase ticket sizes and improve your bottom line. Those predictions held true, and in the past two years the number of plant based menu items in US restaurants has increased by 1,320%, including desserts.

Food Supply 148

Food Supply Seasonal Menu Cash Management Pricing 148

Margin Edge

AUGUST 6, 2019

Creating recipes and setting your initial menu pricing is Restaurant 101. If you’re using a manual system or some combination of manual and computer-based management, time constraints may mean you can only track a shortlist of key ingredients or menu items: your biggest sellers, the most margin-sensitive or both.

Dine-in 69

Dine-in Food Point of Sale Seasonal Menu 69

Restaurant365

SEPTEMBER 24, 2020

Additionally, she was wasting time on bank reconciliation, spending between seven and 35 hours per month on the task each month for the seven locations. After implementing Restaurant365 in early 2018, Maru Hospitality Group started seeing immediate results. She also said the company wasn’t getting daily sales information.

Hospitality 60

Hospitality Point of Sale Food Demo 60

Margin Edge

MAY 10, 2021

Creating recipes and setting your initial menu pricing is Restaurant 101. If you’re using a manual system or some combination of manual and computer-based management, time constraints may mean you can only track a shortlist of key ingredients or menu items: your biggest sellers, the most margin-sensitive or both.

Food 52

Food Point of Sale Seasonal Menu Fast Casual 52

Margin Edge

JULY 10, 2019

Old Ebbitt and the other restaurants in the group have ever-changing seasonal menus and extremely high sales volumes (Old Ebbitt alone served 1.5 million meals in 2018), and managing more than 500 recipes across multiple units with a paper-based system just wasn’t working. “We 4) Gets Your Ordering Right.

Management 74

Management Management Point of Sale 2019 74

Xtra Chef

DECEMBER 11, 2019

Whether you are an executive chef, a seasoned restaurant finance executive, or an owner/operator who manages your own books, speaking the language of restaurant accounting will help keep all financial stakeholders on the same page. Facilitates weekly reporting due to the cyclical and seasonal nature of the industry. is high, 0.56

Cash Management 90

Cash Management Point of Sale Tip Distribution Inventory 90

The Restaurant Times

AUGUST 5, 2022

In fact, accounting software in restaurants has seen a 21 percent rise in popularity since 2018, second only to POS technology and payment processing. You can find out what your best-selling menu items are as well as narrow down on your most costly expenses. Better assessment of each business cycle or season.

Cash Management 52

Cash Management Point of Sale Inventory Employee Relations 52

Modern Restaurant Management

OCTOBER 31, 2019

National Menu Trends. They collected and analyzed sales data between January 2018 and July 2019 from over 10,000 restaurants nationwide, measured the sales performance of each item, and ranked each item based on its overall and trending popularity. percent mark set in July 2018 and was saw 3.0 percent above in 2018.

2019 346

2019 Mobile Ordering Online Ordering Customer Experience 346

Modern Restaurant Management

AUGUST 28, 2020

In 2018 she became the first solo woman to win Grand Cochon, a national whole hog cook-off. ” “Equality is something I advocate for in all aspects of my life, and the kitchen is no exception,” said Bravo’s “Top Chef” Season 10 winner, Kristen Kish. " Trabon and MenuTrinfo Team Up.

Allergens 365

Allergens Kitchen Safety Guest Recovery Customer Service 365

Modern Restaurant Management

AUGUST 16, 2021

Government data provides evidence that restaurants are raising menu prices to help offset higher labor costs. Many operators revamped their labor models, simplified menus to lower complexity and reduce waste, and are using technology, such as self-serve kiosks, to become more efficient during lockdowns. The State of Gift Cards.

2021 451

2021 Guest Recovery 2019 Point of Sale 451

Modern Restaurant Management

SEPTEMBER 14, 2021

The offer comes as restaurants brace for a second fall and winter season navigating COVID -19, and as operations become even more complex amidst vaccine requirements, tracking, and more operational challenges. Real-Time Menu Optimization : Promote items with short preparation times (or higher margins) when things are busy.

Food 434

Food Tip Distribution Guest Recovery Food Safety 434

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. Even cost of sales may go down as the ghost kitchen typically has a smaller, more manageable menu. Plant-based Menu Items. Jim Collins, CEO at Kitchen United.

2020 346

2020 Kitchen Safety Consumer Goods Food Safety 346

EATER

JULY 6, 2022

While staff did work with local, seasonal, unique ingredients, servers and cooks alike say they grew uncomfortable telling stories about some of the restaurant’s sourcing and preparation practices, including for a number of its signature dishes, which they considered misleading. Obviously we were buying more locally than most do,” Teall says.

Compost 339

Compost Front of House 2014 Back of House 339

Modern Restaurant Management

OCTOBER 29, 2020

Chowly entered into a partnership with Grubhub to bring independent restaurants a frictionless menu management and order fulfillment solution, helping restaurant owners more easily leverage Grubhub’s marketplace to drive more orders online. Fresh Menu Ideas: On-Premise Attractions and Off-Premise Add-ons to Keep Diners Coming Back.

Online Ordering 360

Online Ordering Customer Service Food Order Seasonal Menu 360

Modern Restaurant Management

FEBRUARY 1, 2021

Sales and traffic improved for the holiday season, but not as significantly as reported during Thanksgiving week. Since the EU’s imposition of a 25 percent tariff on American Whiskey in 2018, the value of American Whiskey exports to the UK and EU have decreased 53 percent and 38 percent, respectively. Traffic and Sales.

2021 334

2021 Point of Sale Guest Recovery Travel 334

EATER

APRIL 11, 2023

Emerging from the discarded container — one of five at Yang’s Small Kine Farm, a no-frills plot abutting a succulent nursery and a range of salvage and waste reclamation businesses — he takes a big bite out of a larger portobello: quality control. It took Yang years to fine-tune turning local green waste into mushroom substrate.

Compost 261

Compost 2000 2012 Small Business 261