Focus POS

DECEMBER 19, 2019

Considering an upgrade in 2020? With robust reporting, you can easily identify ongoing trends during busy or slow periods and use the data to staff more appropriately, better forecast inventory needs, hold your staff accountable, reduce food waste and other costs, and offer more profitable promotions to customers. Online Ordering.

POS 107

POS Hospitality 2020 Loyalty Program 107

Modern Restaurant Management

MARCH 1, 2023

Everything from decreasing food waste to exploring how automation can increase revenue for small business restaurants is related to BOH procedures. They include restaurant management tips for cutting costs, decreasing food waste, and much more. Here are some back of office trends to watch for in 2023.

Front of House 158

Front of House BOH Back of House 2023 158

Modern Restaurant Management

FEBRUARY 16, 2021

According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 billion in revenue from April through September of 2020—compared with $2.5 Legislators Will Rethink How to Better Manage Product Waste. billion from the same period in 2019.

Food Safety 221

Food Safety Recycling Restaurant Law Front of House 221

Modern Restaurant Management

JANUARY 22, 2020

By 2020, 85 percent of all customer interactions will be done through digital companions. To allow them to live a sustainable lifestyle, you can help them minimize their carbon footprint by creating a zero-waste kitchen. Self-Service Tech.

Customer Service 227

Customer Service 2020 Social Media Mobile Ordering 227

Modern Restaurant Management

SEPTEMBER 9, 2022

Understandably, restaurants are in no position to waste labor, energy, or cost. There’s also an ongoing labor shortage that has been ongoing since 2020, which also drives labor costs up. Preventing Food Waste Can Save Tons of Money. During times of inflation, every cent matters.

Inventory 186

Inventory Waste Equipment Pricing 186

Restaurant365

NOVEMBER 19, 2019

Here are the top 10 operational challenges restauranteurs should expect in 2020: 1. With nearly half of the United States imposing higher minimum wages starting in 2020, restaurants also need to focus on optimizing labor costs (especially as a percentage of sales). Finding and training staff. Conclusion.

Operations 92

Operations 2020 Mobile Ordering Social Media 92

Deliverect

NOVEMBER 15, 2019

Digital restaurant orders grew 23% annually since 2013 and are expected to triple in volume by 2020, according to The NPD Group. Check out these key trends on the horizon for 2020! #1 Another trend that was already hot in 2019 and is going to heat up even more in 2020 is the ghost kitchen. 1 Grocers are getting in on the action.

Delivery 70

Delivery 2020 Retail Transportation 70

Xtra Chef

DECEMBER 31, 2019

At MUFSO, you’ll find sessions ranging in topic from best practices for managing labor costs to strategies for reducing waste as well as a mix of technology and food and beverage vendors. Want to meet xtraCHEF on the road in 2020? The post Restaurant Industry Events to Attend in 2020 appeared first on xtraCHEF.

Events 79

Events 2020 Beverage Food Supply 79

The Wine Knitter

OCTOBER 8, 2023

Label paper is 30% Post Consumer Waste and FSC Certified. 100% of label waste is recycled and used to create gigafuel powering vehicles and is also used in decking material. LUKE bottles are finished with 100% natural and biodegradable cork closures without a foil wrap, generating zero waste.” Alcohol : 13.2%

White Paper 128

White Paper Compost Vineyard Recycling 128

Goliath Consulting

NOVEMBER 3, 2019

Photogenic foods have done well and we expect it will continue to do so in 2020 – all thanks to Instagram 6. We expect that the demand for local, organic, ugly (imperfect) produce and sustainable seafood will continue to grow in 2020. Also, look for unique and non-traditional flavors in 2020. Now on with 2020.

2020 60

2020 Food Social Media Sustainability 60

Modern Restaurant Management

AUGUST 25, 2021

Throughout the paused activity of 2020 and 2021, people everywhere were reminded of the delicate ecosystem that exists between individuals and their communities, as well as between people and their planet. Often, the resulting waste was not only the food but also the associated costs and energy spent on more waste management.

Operations 185

Operations Ordering Sustainability Food Supply 185

The Salt

JANUARY 2, 2024

Since 2020, the 800-acre Central de Abastos market has reduced daily food waste by 24% and delivered almost 800 tons of unsold food to soup kitchens. Image credit: Marian Carrasquero for NPR)

Waste 101

Waste Marketing Food 2020 101

Modern Restaurant Management

APRIL 4, 2023

The labor shortage that began in 2020 has not slowed, with restaurants continuing to struggle to fill open positions and keep employees long-term. As a result, they are looking for ways to better optimize their labor operations while also maximizing business opportunities.

2023 167

2023 Customer Experience Restaurant Law Communication 167

Modern Restaurant Management

APRIL 13, 2022

Monitoring Supply Can Curb Waste and Loss. The system would alert an operator of these changes, giving them access to these unique insights and allowing them to quickly adjust orders to prevent waste. billion combined revenue from April to September 2020, more than twice as much as their combined revenue in 2019.

POS 206

POS Food Supply Mobile Ordering Point of Sale 206

Aaron Allen & Associates

FEBRUARY 4, 2020

Restaurant CEO priorities are shifting in 2020, and it makes sense given how quickly the consumer and competitive landscape are shifting as well as the introduction of new forces impacting the industry. The post How Restaurant CEO Priorities are Evolving in 2020 appeared first on Aaron Allen & Associates, Global Restaurant Consultants.

2020 98

2020 Franchise Franchising 2018 98

Modern Restaurant Management

MARCH 12, 2021

The benefits of a digital workplace can put restaurants in a better position to increase profits, reduce waste, and experience greater growth. Digitally Enabled Restaurants Have Less Waste. Every year, 22 to 33 billion pounds of food goes to waste in restaurants. That’s often due to improper storage of ingredients.

Mobile Ordering 193

Mobile Ordering Front of House Communication Online Ordering 193

Modern Restaurant Management

MARCH 9, 2022

In 2020, many restaurants closed their dining rooms and used online food delivery services to not only protect their staff and customers but also to stay relevant and connected with their customers. Future Market Insights reported that containers and packaging products make up the majority of municipal waste, accounting for 82.2

Compost 204

Compost Sustainability Online Ordering Kitchen Safety 204

Modern Restaurant Management

SEPTEMBER 28, 2023

According to 2020 Juniper research, approximately 53 percent of global transactions running through POS will be contactless in the next five years. This works to increase the accuracy of orders produced, as well as minimising wastage ( up to 18 percent of all food waste each year is estimated to be the result of the food service industry).

Technology 191

Technology Online Ordering Mobile Ordering Customer Service 191

Restaurant365

DECEMBER 11, 2020

The year 2020 prompted enormous changes in the restaurant industry. Your cash flow may have been tight in 2020, so 2021 is the time to focus on your cash flow recovery and next steps. This way, you can take immediate action on issues like incorrect portions or food waste (explored below). With additional tools like a food.

2021 136

2021 Cash Management Management Management 136

Modern Restaurant Management

DECEMBER 21, 2021

When the pandemic emerged in early 2020, the entire foodservice industry faced fast and unexpected change. Issues identified of increasing importance include reducing food waste, ethical sourcing and social justice. z International Foodservice identified top trends expected to elevate the foodservice industry in 2022 and beyond.

2022 178

2022 2021 Innovation Customer Service 178

Modern Restaurant Management

JANUARY 21, 2020

As long as there's coffee in 2020 we're good. pic.twitter.com/UWURIVaXeM (@tacobell) January 9, 2020. No matter which platform you decide to start using, it’s important you have a game plan in place for 2020. Potential revenue is on the table and you can’t let that go to waste. Ask questions.

Social Media 244

Social Media Marketing 2020 2019 244

Modern Restaurant Management

FEBRUARY 4, 2022

Though many of the market forces that shaped the restaurant industry in 2021 were closely linked to disruption from the pandemic's onset in 2020, 2022 brings new challenges — and opportunities. A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste.

2022 216

2022 Customer Service Online Ordering Website Management 216

Hot Schedules

FEBRUARY 23, 2022

Gone should be the status quo of pre-2020. How to Prevent Waste in Your Restaurants An understanding of comps and voids is key to loss prevention in the restaurant business. Waste stretches beyond the physical, say, head of lettuce you’re throwing in the trash. b3lineicon|b3icon-boy|?|Boy. Establish Healthy Boundaries.

Employee Relations 147

Employee Relations Front of House Waste Hotels 147

Restaurant Clicks

FEBRUARY 21, 2020

If your dream is to open a diner, you’ll want to ensure that you can sit as many customers as possible without making them feel crowded, or wasting space. Outdated kitchen equipment can be a major cause of wasted utility bill money. 2020 Restaurant Startup Costs appeared first on Restaurant Clicks.

License 79

License 2020 Food Truck Equipment 79

Modern Restaurant Management

DECEMBER 28, 2023

million in February 2020. The Future of AI Kimpton culinary experts anticipate more chefs will be open to integrating AI tools to optimize processes, reduce food waste and help make food more accessible, providing a new solution to operating as sustainably as possible. In September this year, there were 12.37

2024 166

2024 2023 Food Order 2013 166

Modern Restaurant Management

DECEMBER 4, 2023

A 2020 study on the psychology of queuing states that consumers are consistently inaccurate at estimating how long they think they’ve been waiting for. This effort transforms previously wasted downtime into productive interactions with your brand.

Customer Experience 197

Customer Experience Customer Service Technology Communication 197

Modern Restaurant Management

NOVEMBER 7, 2019

If you’re reducing food waste or saving energy and need employees on board, read on. In creating strategies for a recycling and food waste plan, ask them how they would put that into practice. An example would be, “All servers are responsible for identifying and understanding the restaurant’s waste management system.”

Sustainability 160

Sustainability Recycling Waste Communication 160

Modern Restaurant Management

MARCH 3, 2022

In 2020, 110,000 restaurants and bars in the United States closed permanently, according to the National Restaurant Association. When you consider that the average three-year ROI on food waste reductions programs is 600 percent p, the impact on ROI becomes even greater. Recovery Mode Post-Pandemic Lockdowns.

Food 208

Food Food Safety Customer Service Customer Experience 208

Modern Restaurant Management

APRIL 6, 2022

This is especially important for potential clients prone to allergies, given that the region has been clouded by recurrent wildfires in 2020 and 2021. This can save a restaurant thousands of dollars by ensuring produce is not wasted. Is There ROI for These Measures?

Fine Dining 187

Fine Dining Kitchen Safety Customer Service Employee Relations 187

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

QSR Automations

JANUARY 15, 2024

Higher Food Quality, Less Waste One of the standout features of ConnectSmart® Kitchen is the ability to manage the flow of food around the kitchen, ensuring that all food arrives at the table at the same time. Retaining talent has been an issue in many industries since 2020, but hospitality is one of the hardest-hit industries.

2024 52

2024 Operations Front of House Social Media 52

Modern Restaurant Management

OCTOBER 18, 2022

billion in 2021 profits for their EVs – more than six times higher than its 2020 earnings. Are you minimizing waste (and associated costs)? Tech tools can help boost efficiency, reduce waste, staff smarter, as well as improve inventory, ordering, inspections, and more. In January, Tesla reported $5.5

Audits 185

Audits 2040 Food Safety Consumer Goods 185

Modern Restaurant Management

SEPTEMBER 22, 2021

Given your construction project is already delayed, formulating another “team” to handle the triage process might seem like a waste. Coronavirus disrupted everything in 2020, and it’s best to review all contracts and permits for the project. Establish the Triage Team. Review Contracts/Permits.

Insurance 176

Insurance Hiring Leadership Supplies 176

Kounta

JANUARY 9, 2020

But what’s in store for the industry in 2020? Trend 2: Green goes mainstream — zero waste movement will influence dining habits. What will change in 2020, however, is its reach. The modern zero waste movement will no longer speak to a select few but impact and influence the masses. And this will continue to grow in 2020.

Hospitality 98

Hospitality Cash Management Influencer POS 98

Modern Restaurant Management

OCTOBER 22, 2020

In addition, 210,000 businesses have reopened that were once temporarily closed, with a large increase of reopenings in September 2020. New restaurant openings in Q3 2020 are only down 10 percent compared to Q3 2019. In Q3 2020, the share of U.S. And the share of U.S. And the share of U.S.

Food Supply 187

Food Supply Food Truck 2019 Back of House 187

Modern Restaurant Management

APRIL 19, 2021

March 2020 until now was survival mode. Having a tighter handle on inventory makes it easier to spot food theft, overportioning, other areas of food waste, and incorrect deliveries from suppliers. While 2020 was all about convenience for the customer, 2021 can focus on making life easier for your employees.

Guest Recovery 185

Guest Recovery Point of Sale Inventory Back of House 185

Modern Restaurant Management

OCTOBER 16, 2023

Remember 2020? Restaurants need to know their audience to ensure they’re catering to the people who are most likely to visit, while minimizing wasted advertising dollars. Restaurant research firm Technomic says they don’t foresee the number of restaurants in the U.S. returning to pre-COVID levels even by 2026.

Fast Casual 209

Fast Casual Fine Dining 2023 Casual 209