Modern Restaurant Management

FEBRUARY 4, 2022

A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. Sourcing ingredients locally or from all-natural farms. Water pollution and plastic waste have made many people look at restaurants. Health-Conscious Food Will Dominate Menus. Serving smaller portion sizes.

2022 216

2022 Customer Service Online Ordering Website Management 216

Modern Restaurant Management

SEPTEMBER 15, 2021

87 percent of Canadians are interested in ordering food sourced from local farmers or using Canadian produce. The comparable week last year (to September 5 2020), while in recovery compared to the height of restrictions, was still lower than the same week in 2019. Sales velocity is now +35 percent vs September 7, 2019.

2021 176

2021 Loyalty Program Retail Online Ordering 176

Perfect Daily Grind

JUNE 21, 2020

In the US in 2019, the café industry was worth US $47.5 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. Sustainability was on everyone’s lips in 2019, and 2020 is no exception.

Café 137

Café Consumer Goods Customer Experience Sustainability 137

Sustainability Beyond the Plate

JANUARY 26, 2017

If you produce 4 cubic yards* (the size of a standard commercial bin, not the smaller ‘cart’) or more of organic waste per week, you must separate and recycle that waste. When people differentiate between these two terms, they could be talking about other non-food organic waste streams like landscaping waste and cow manure.

Recycling 40

Recycling Waste Compost Reference 40

Restaurant365

JULY 21, 2021

How do you keep track of all these different shipments and ingredients to minimize food waste, ensure you are prepared for service, and optimize what you’re spending on your ingredients? This means that for restaurant owners and operators, the budget you have invested in product can quickly go to waste if inventory control isn’t top of mind.

Inventory 78

Inventory Management Management Waste 78

Modern Restaurant Management

FEBRUARY 27, 2020

However, of the job openings filled in 2019, nearly half of them were filled by either new entrants to the workforce or people promoted from other positions in the same restaurant. 65 percent of millennials say they are more likely to go to restaurants that offer locally sourced alcoholic beverages.

2020 172

2020 Influencer Point of Sale Food Safety 172

Cheetah

DECEMBER 14, 2021

per year, and in 2019 raked in $2.77 From clean-label products to thoughtful waste management , consumers are now aligning their money with their values. Diners want cruelty-free, eco-friendly, locally-sourced, plant-based food, from appetizers to dessert. . The global market for vegan desserts is growing at a rate of 10.1%

Food Supply 148

Food Supply Seasonal Menu Cash Management Pricing 148

Modern Restaurant Management

FEBRUARY 10, 2020

Del Taco was recognized for adding multiple Beyond Meat items to its menu in 2019 and for heavily advertising these offerings to meat-lovers, vegetarians, and vegans alike. Just a few months after Burger King’s successful Impossible Whopper launch in August 2019, the restaurant chain added the Impossible Whopper Jr. to its menu.

Hospitality 162

Hospitality Food Consumer Goods Point of Sale 162

Modern Restaurant Management

APRIL 3, 2020

That’s a lot of waste product coming from a steady diet of fries, chicken tenders and an anything-you-can-imagine-tastes-better-fried culture. While these mandates help the environment and put safer fuel on our roads, it also can unintentionally promote bad practices if the buyer doesn’t track the material back to its source.

Recycling 217

Recycling Uniforms Restaurant Law Government 217

Xtra Chef

DECEMBER 31, 2019

Restaurant industry events are great venues to network with fellow operators, sample and source food and beverage vendors, and check out the latest and greatest trends in hospitality technology. Check out xtraCHEF’s biggest takeaways from MUFSO 2019. Here’s what we learned at the 2019 event.

Events 79

Events 2020 Beverage Food Supply 79

Perfect Daily Grind

MAY 20, 2022

JDE Peet’s to responsibly source 80% of coffee by end of 2022. Through a partnership with Enveritas, JDE Peet’s will responsibly source 100% of its coffee by 2025, which the company states will provide support to more than one million farmers. Tue, 17 May. In Italy, the average price for an espresso is €1 (US $1.05).

2022 129

2022 Events Recycling Café 129

Perfect Daily Grind

SEPTEMBER 26, 2022

And while many initiatives focus on reducing the environmental impact of coffee production , the volume of waste produced by coffee shops is also a major concern for many people. To address this problem, some coffee businesses are opting for more sustainable approaches to waste management, including circular economy models.

Waste 152

Waste Compost Recycling Sustainability 152

7 Shifts

SEPTEMBER 19, 2019

For example, play a crucial role in sourcing candidates. Reduce food waste. You can minimize waste in several ways. For example, adopt zero-waste cooking where you use every part of an ingredient. Keep an eye on employee engagement statistics to provide more support to disengaged employees. Control portion sizes.

Management 284

Management Management 2019 Employee Relations 284

7 Shifts

JUNE 4, 2021

52% of restaurant professionals named high operating and food costs as one of their top challenges, according to Toast's 2019 Restaurant Success Report. When you keep track of your inventory turnover, you can make sure you're not overordering ingredients, which can lead to high food waste, akin to throwing money away.

Point of Sale 417

Point of Sale Inventory Employee Relations Customer Service 417

Modern Restaurant Management

OCTOBER 22, 2020

Burger King® restaurants are continuing efforts to minimize environmental impact across the globe by testing a new reusable packaging model that will help cut down on packaging waste. In 2019, Salata completed a rebrand, redesigned its stores and launched its tech suite and Tastemaker loyalty program. ” Delivering Jobs.

Franchise 134

Franchise Franchising Loyalty Program Kitchen Safety 134

Modern Restaurant Management

JULY 30, 2021

However, according to a 2019 report from the Federal Reserve Bank, 37 percent of all Americans could not cover an unexpected $400 expense without going into debt. Founded in 2006, Just Salad is the fast-casual restaurant industry’s leading proponent of zero-waste practices.

Franchise 199

Franchise Franchising Fast Casual Point of Sale 199

Modern Restaurant Management

OCTOBER 18, 2019

Winnow Raises $20M to Fight Food Waste. The company, with US offices located in Iowa City, has recently made headlines in the country, having been selected as a food waste innovator and recipient of the Zero Hunger | Zero Waste Kroger Foundation Grant. 63 million tons of food is wasted every year. ” Marc Zornes.

Waste 90

Waste Food Franchise Franchising 90

EATER

JUNE 17, 2020

At one point, there were 350 fridges around Germany, with 25 in Berlin alone, all with the purpose of saving and redistributing perfectly good food that would otherwise go to waste. The free fridge model is one way that communities can work together to support each other, while also mitigating the omnipresent excess of food waste in America.

Food 123

Food Food Safety Government 2014 123

Restaurant Clicks

OCTOBER 19, 2021

They named Seven Reasons as the Best New Restaurant in America in 2019. Chef Spike Mendelsohn is also passionate about food sustainability and combating food waste. With the opening of Seven Reasons, Chef and Co-Owner Chef Enrique Limardo caught the attention of Esquire Magazine. Chef Enrique has a “cool” factor that is undeniable.

Fine Dining 174

Fine Dining 2018 Food Truck Dine-in 174

The Restaurant Times

OCTOBER 24, 2021

Source: Moneycontrol. Additional services are emerging as the technology matures, such as smart food purchasing and production software to reduce food waste and increase per meal unit economics, as well as aggregating multiple delivery apps into one portal for easier production of multiple orders and delivery coordination.

Kitchen Safety 52

Kitchen Safety Online Ordering Mobile Ordering Food Order 52

ChefMod

OCTOBER 6, 2021

Often used as a means of separating your wholesale food order between suppliers to aid in finding the lowest cost of ingredients from several sources, the use of spreadsheets is long gone. As a result, chefs can concentrate more on training, labor costs, menu costs, and recipes, without wasting any of their precious time with salespeople.

2021 52

2021 Email Marketing Front of House Cash Management 52

Modern Restaurant Management

OCTOBER 31, 2019

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. The company conducted over 750 trips between July and August of 2019. National Menu Trends.

2019 136

2019 Mobile Ordering Online Ordering Customer Experience 136

Modern Restaurant Management

FEBRUARY 5, 2021

CBD (or cannabidiol, which is derived from the hemp plant) first started making an appearance in restaurants around 2019, and it's predicted to keep doing so considering it's now widely available and legal throughout the U.S. Stress-relieving and mood-boosting supplements are especially having a moment.

Dietary Restrictions 172

Dietary Restrictions Seasonal Menu Consumer Goods Mobile Ordering 172

Modern Restaurant Management

OCTOBER 13, 2021

Daily travel numbers are nearly back to what they were in 2019, according to the Transportation Security Administration ( TSA). On the other hand, those labeled “sustainable” are held to a much higher standard, and they must be made from renewable sources. Minimize your facility’s output of plastic waste.

Sustainability 192

Sustainability Recycling 2040 Waste 192

Modern Restaurant Management

AUGUST 16, 2021

Consumer spending at restaurants was up +32 percent in the April-May-June 2021 quarter compared to the same quarter last year, and for a pre-pandemic view, flat compared to the same quarter in 2019. Despite the gains, FSR dine-in visits are down -37 percent from the second quarter of 2019. foodservice industry. “The U.S.

2021 178

2021 Guest Recovery 2019 Loyalty Program 178

Apicbase

FEBRUARY 29, 2024

It is estimated that the US food service sector wasted 13 million tons of food in 2022, up from 9.15 Toast , 2023) 58% of operators said that rising inventory costs was their number one source of financial strain in 2023. Gitnux , 2024) 35% and 34% of baby boomers and Gen Xers respectively are interested in locally sourced food.

2024 52

2024 Operations 2023 Loyalty Program 52

Modern Restaurant Management

DECEMBER 5, 2023

billion smartphone users worldwide , nearly 86 percent of the global population, and there has been a 750 percent increase in QR Code downloads since 2019. Tech’s Role in a People-Centric Industry By collecting data on guest preferences, restaurants can also anticipate ordering trends, resulting in cost savings and reduced food waste.

Technology 193

Technology Mobile Ordering Customer Experience Customer Service 193

The Food Corridor

MARCH 27, 2023

As the technology has matured, additional services have emerged to aggregate the various delivery apps into one portal, for easier production of multiple orders and delivery coordination as well as smart food purchasing and production software for decreased food waste and increased per meal unit economics.

Kitchen Safety 59

Kitchen Safety Delivery Online Ordering Food Order 59

The Wine Knitter

APRIL 19, 2022

Minimizing the Generation of Waste and increasing Recycling Among other things, Emiliana has 91 organic vegetable gardens for its employees, with many participating in collective growing to provide healthy food for their families. ” All of the Albino Armani vineyards since 2019 have been given the SQNPI certification.

Vineyard 97

Vineyard Certification Sustainability Recycling 97

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. The cost of that meal has steadily climbed over the years.

Compost 131

Compost Front of House 2014 Back of House 131

The Rail

AUGUST 2, 2022

The 2019 Global Vegan Survey sheds some light on the matter , finding that 68.1% That said, look to make small yet impactful changes — such as sourcing your produce and furniture locally and reducing food waste via making donations and optimizing your menu — can all work to communicate the message.

Catering 52

Catering Small Business Menu Education 52

Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. Ono Guides are on-site liaisons to teach people about where the ingredients are sourced, how blends can affect their wellbeing, and how to create blends specific to their dietary standards or nutritional preferences.

Food Truck 125

Food Truck Customer Service Customer Experience Front of House 125

Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. In 2019, Coconut Bliss found success partnering with popular California spot, Mel’s Drive – In, a Los Angeles staple since 1947.

Mobile Ordering 212

Mobile Ordering Front of House Fast Casual Customer Service 212

Modern Restaurant Management

AUGUST 5, 2020

Started in September 2019, Delightree brings digital workflow tools to the hands of deskless workers who have traditionally had to rely on pen and paper. Maharani Indian Cuisine is the second location of Chef/Owner Amit Singh's modern Indian concept, following his first opening within Inner Rail Food Hall in Omaha, NE in October 2019.

Food Safety 206

Food Safety Mobile Ordering Online Ordering Kitchen Safety 206

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%. The average profit margin for US restaurants in 2022 was 10.6% , showing it’s slowly inching back to pre-pandemic levels (12% in 2019). This trend is expected to continue in 2023. from 2021).

2023 52

2023 Operations Management Management 52

EATER

SEPTEMBER 16, 2021

At its start, the pandemic brought us images of vast trenches of rotting onions, piles of abandoned produce, and lakes of wasted milk, dumped by farmers who no longer had restaurants to buy their products. Shortages and sourcing issues are becoming the new normal for restaurant operators. “We Here’s how three owners are doing it.

Front of House 120

Front of House Food Supply Back of House Supplies 120

Modern Restaurant Management

FEBRUARY 28, 2020

One similar concept of note was announced by Lebua Hotels & Resorts, whose Bangkok-based day club, Float, was estimated to launch by end of year 2019, according to Forbes. In November 2019, Zagat brought back its first print edition of its legendary guidebook. million who spend $11.5 billion on average. Taylor Sokol.

Coaching 149

Coaching Point of Sale Customer Experience Retail 149