Cheetah
NOVEMBER 17, 2021
To bolster profits, restaurant operators need to charge more without turning off patrons. Taking advantage of the growing trend of reducing food waste is a great way to achieve both. By taking a few simple actions to reduce food waste, operators can position themselves as a conscious business that appeals to the heart of their patrons.
Modern Restaurant Management
APRIL 6, 2022
In addition to restaurant operators opening or transitioning to the ghost kitchen strategy, grocers are also exploring this new concept. In an increasingly competitive market, operators can implement useful technologies to ensure success. Meanwhile, 61 percent of operators are encouraged to move their production to off-site provisions.
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Restaurant365
DECEMBER 4, 2020
Certainly, 2020 brought challenges for the restaurant industry that most owners and operators didn’t see coming. COVID-19 has prompted massive changes in how restaurants operate. Other restaurants had to shift operations to a limited-capacity model, adjusting labor and food costs to match new sales levels.
EATER
SEPTEMBER 20, 2023
Dynamic pricing is not new; for decades, the airline, fashion, and hospitality industries have all found that dynamic pricing — the incremental adjustments to prices to reflect inventory, demand, and supply — has helped companies cut waste and save money. All of this food waste — 35 percent of the U.S. A recent study from U.C.
Modern Restaurant Management
OCTOBER 7, 2021
However, in the process of resuming and continuing restaurant operations, operators need to take steps to lower the risk of infection among employees and customers and prevent the spread of COVID-19. Kitchen operations. Employees can better understand their tasks and responsibilities with structured restaurant operations.
Modern Restaurant Management
DECEMBER 28, 2020
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their opinions on what we can expect in 2021. Operators will need to be creative in finding ways to counter the increased restaurant costs and the waste being produced. Here are their responses. To read part two, click here.
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. Luckily, a commitment to more sustainable operations can coexist with healthy profits, and even growing margins.
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