Modern Restaurant Management
DECEMBER 26, 2023
This past year saw the following trends: The Digital Revolution – In 2023, restaurants gravitated towards digitalization, embracing things like online ordering, mobile applications, and digital payment solutions. Food waste is a huge, expensive issue, with fresh foods often rotting on trucks during transport.
Xtra Chef
NOVEMBER 20, 2019
The holiday season can be a boon for many restaurants, but it can also exacerbate an issue that plagues the restaurant industry all year long: food waste. The Issue of Food Waste in the Restaurant Industry. Food waste in the restaurant industry is real. million tons of food waste annually. Monitor & Maximize Yields .
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Modern Restaurant Management
DECEMBER 28, 2023
Using DoorDash order data from January 1, 2023 to October 31, 2023, we bring you DoorDash’s Dash From the Past 2023 Trend Report. Using DoorDash order data from January 1, 2023 to October 31, 2023, we bring you DoorDash’s Dash From the Past 2023 Trend Report. Holiday Hangovers : On the days after holidays like St.
Lavu
DECEMBER 2, 2019
The United States had a similar beginning for fairs: They were sites for agricultural and livestock farmers to meet and compete. Eventually, the concept trickled down to New England, where a farmer and patriot Elkanah Watson would soon earn the title of “Father of US Agricultural Fairs.”. The History of Fairs in the United States.
Modern Restaurant Management
DECEMBER 16, 2019
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the great gift of a restaurant gift card, learning about event professionals, top QSR traffic and digital ordering strategies. When they do use them, more than a third (35 percent) say they will splurge and order more expensive items than usual.
Hot Schedules
OCTOBER 23, 2019
That does not diminish the task’s importance: On a fundamental level, managers need visibility into what the restaurant has used up and what to order to maintain operations. Managers also need to track waste to control costs. Considering that the U.S. Pre-configure Spot Counts to Increase Manager Accuracy and Accountability.
Hot Schedules
MARCH 25, 2019
That does not diminish the task’s importance: On a fundamental level, managers need visibility into what the restaurant has used up and what to order to maintain operations. Managers also need to track waste to control costs. Considering that the U.S. Pre-configure Spot Counts to Increase Manager Accuracy and Accountability.
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