Modern Restaurant Management

JUNE 15, 2021

The ingrained customer behavior over the past year, delivery, mobile orders, curbside pick-up, will likely continue. The pandemic effectively accelerated trends in how restaurants interact with customers. Lavu, the restaurant technology services company, estimates 42 percent of food purchases are made online.

Technology

Modern Restaurant Management

NOVEMBER 4, 2019

“Our new Meatless Mondays not only allow us to offer more options to vegetarians and vegans, but we’re able to share with our other customers, who are meat-eaters, that substituting a plant-based alternative doesn’t have to sacrifice the taste of a dish.” ” Meatless Farm is expanding into restaurants in the U.S.

Fast Casual

Cheetah

JANUARY 20, 2022

But as supply chain issues, labor shortages and health concerns persist, the small menu trend is making increasingly more economic and operational sense as a long term strategy. One of the most pressing issues currently influencing all aspects of food-service is the labor shortage. Reading Time: 3 minutes.

Seasonal Menu

Perfect Daily Grind

JUNE 21, 2020

Coffee shop owners who don’t adapt to their changing needs risk losing sales and customers. According to UK-based consumer intelligence firm Brandwatch, one of the biggest challenges for the food and beverage industry is staying up to date with consumers’ wants and needs. But quality isn’t enough to win you customers.

Café

The Rail

MAY 15, 2024

Peer into counter service restaurants, from fast food chains to trendy eateries, which play an active role in the restaurant industry. They provide a hands-on experience that lets customers place their orders and enjoy quality eats at lower costs. Counter service is efficient and hassle-free, focusing on a self-service model.

Fast Casual

The Rail

JANUARY 15, 2024

Embracing the Restaurant Cleanliness Basics Regardless of where your restaurant stands, embracing the basics surrounding food and personal hygiene is always a fantastic idea. This involves taking into consideration the details that a customer typically interacts with during their restaurant experience — like the bathroom.

Kitchen Safety

360Training

JUNE 11, 2020

Foodborne illness can happen at home, but approximately 60% of outbreaks trace back to restaurant service. What can restaurants, food trucks, and other professional kitchens do to prevent foodborne illness? Cross-contamination is a common way for pathogens and other contaminants to end up on a customer’s plate.

Allergens

Restaurant365

FEBRUARY 18, 2022

Between self-service, order management, home delivery options, and futuristic robotic servers, there’s no shortage of great ideas for boosting front-of-house productivity. Every establishment’s goal is to deliver an outstanding customer experience. To create long-term, loyal customers they must deliver on customer expectation.

Technology

Culinary Digital

DECEMBER 19, 2024

One of the most confusing things when it comes to AI is how broad the term can be, covering everything from a chatbot that helps confused customers to bespoke physical devices that look straight out of a sci-fi movie. AI-powered supply chain platforms provide an enticing solution.

Management

Ken Burgin

JUNE 6, 2023

Questions could range from ingredients of dishes to potential allergens. Role-Playing Scenarios : Design chat-based scenarios where ChatGPT acts as a customer with specific needs or complaints. This will help train staff in customer service skills and problem-solving.

Training

Apicbase

MAY 21, 2024

That means balancing brilliant ideas with practicality and taking the time to consider all variables that can impact food costs , menu scalability, and customer first impressions. Menu Planning Tailoring your menu to perfection for a dining experience that keeps customers coming back for more.

Menu

Apicbase

APRIL 5, 2024

When thinking about restaurant automation, imagining a future where AI-powered androids shake cocktails and drones drop food deliveries through your skylight is fun. But automation in food service is much more than that. Production planning software transforms food production from a paper-based chore to a digital process.

Back of House

Apicbase

APRIL 11, 2024

Having the best POS system and a constant flow of customers might seem like a sure path to success, but without proper back-of-house management, your restaurants have little chance of making real money. The restaurant back office, or back of house (BOH), is the non-customer-facing side of the restaurant business.

Operations

Apicbase

JUNE 11, 2024

Inefficiencies in a restaurant’s supply chain can increase costs, disrupt operations, and drive customers to competitors. Effective restaurant supply chain management is crucial to overcoming these challenges and ensuring a seamless operation. Better synchronisation between supply and demand.

Supplies

Rocket Fuel

JANUARY 18, 2025

The quick-service restaurant (QSR) industry has always been fast-paced and ever-changing, but 2025 marks a pivotal year of transformation. As fast food chains strive to stay ahead of the competition, QSR industry trends like digital transformation, menu diversification and enhanced delivery options are reshaping how these businesses operate.

2025

Apicbase

JULY 26, 2024

This fragmentation prevents restaurants from gaining a comprehensive understanding of their sales, inventory, recipe, and food cost data. Without integrated systems, multi-unit restaurants struggle to monitor location performance, food costs, and other key metrics. This makes it difficult for you to make informed decisions.

Back of House

Apicbase

NOVEMBER 28, 2022

Food traceability is compulsory for many food companies in the US, Europe, and the UK. These businesses are accountable for any safety issues in their supply chain and must have information on traceability for the goods they grow, distribute, and sell. But that’s not the only reason why food traceability has gone mainstream.

Tip Distribution

Apicbase

JULY 22, 2024

The corporate catering sector faces a host of challenges, including labour shortages and the Herculean task of making the supply chain more sustainable. There is more remote work, sustainability has become essential for business, and competition from food delivery services, local restaurants, and retail is fierce.

Catering

Apicbase

MAY 8, 2024

MarketMan offers tools for automating invoicing, recipe costing, and food cost calculations, making it a popular choice among restaurateurs. However, with numerous similar systems available, tailored to various types of food service operations and specific use cases, you might ask, ‘Which software is the best fit for my business?

Inventory

Black Box Intelligence

DECEMBER 10, 2021

Technology in restaurants can be a game-changer for the customer experience, employee workflows and the bottom line. Restaurants like Chili’s have implemented new technology and processes to increase service efficiency and improve the guest experience. A contactless menu experience benefits customers and restaurant operators.

Technology

The Restaurant Times

AUGUST 30, 2022

The food service industry across the world is saturated with a large number of players without much variation in terms of offerings. It allows you to manage sales, inventory, supply chain, production, orders, kitchen operations, staff, and customers with the help of a digital interface of the software.

POS

Apicbase

MARCH 28, 2024

Most successful food businesses are now multi-unit and multi-channel. All come with their own data sets and metrics – food cost, inventory variance, sales numbers, the list goes on. Recipes – Your Core Data Set The back of house or production side of a food business is notoriously hard to manage.

Management

Apicbase

MARCH 25, 2022

It’s essential for everything you do, from menu pricing to closing the gap between theoretical and actual food costs i.e. detecting the causes of food cost variance. Streamlined, easy to access, and loaded with the info your BoH staff needs for prep and everything your FoH staff needs to make the sale and answer customer questions.

Menu

Modern Restaurant Management

NOVEMBER 2, 2023

Alongside wild stories detailing how foodborne illnesses can happen, Shaw offers practical solutions to avoid food safety breaches. By the end of the book, readers will know how to protect themselves (and their customers). Shaw What are the most common mistakes you seen restaurant owners make and not understand about food safety.

Kitchen Safety

Modern Restaurant Management

NOVEMBER 18, 2019

With the season of food and Thanksgiving when holiday food is at the forefront, what are defined standards and procedures that restaurants should keep top-of-mind to set the expectations regarding food handling and preparation during the holiday rush? Cool foods rapidly to get out of the Temperature Danger Zone.

Food Safety

Modern Restaurant Management

AUGUST 28, 2020

In this edition of MRM News Bites, we feature a new documentary on women in the culinary world, the loss of an industry legend, a contest to create healthy recipes and products and services to help restaurant in the pandemic. 'A 'A Woman's Place' on Hulu. Army as First Lieutenant at Fort McPherson, Ga.,

Allergens

360Training

JANUARY 14, 2019

A recall is by far one of the most devastating things that can happen to any brand in the food industry. Fortunately, they can take several proactive measures such as implementing food safety initiatives in order to maintain quality and safety in the production process. Establish a Plan. Examples include E.

Kitchen Safety

Culinary Digital

MAY 16, 2022

Trend #1: Health consciousness, nutrition, & wellness According to research enacted by Statista, 64% of consumers regard healthfulness as a significant factor of consideration when buying food and beverages. In other words, the foodservice industry needs to offer more healthy foods to appeal to growing segments of the consumer population.

Technology

Modern Restaurant Management

OCTOBER 15, 2019

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features dismal restaurant sales traffic, best foodie cities , top breakfast foods in America, food fraud and why Brits love chicken shops. 16 being World Food Day and restaurant prices rising 3.2 Challenging Q3. percent range.” Seattle, WA.

2019

Modern Restaurant Management

MARCH 13, 2023

In the waning days of 2022, FDA issued an updated Food Code with several important updates. economy, and the Food Code impacts virtually every American. Let’s examine the key new provisions of the 2022 Food Code. Many of the key changes in the 2022 Food Code relate to food allergens.

2022

Sante

APRIL 13, 2020

Adding plant based protein to your menu can serve the needs of customers, the planet and your bottom line. Buyer's Edge compared case purchases of meat substitute products by its 20,000+ restaurant customers from 2018 to 2019. Stacey Sears. Variety is the Spice of Life. Executive Chef Bradford Kent, Blaze Pizza.

Sustainability

Aaron Allen & Associates

SEPTEMBER 30, 2022

Plant-based foods and alternative proteins have seen incredible growth over the last few years. the plant-based food market has been growing at a 16% CAGR (2018–2021) — more than twice the growth of foodservice (6% CAGR) and more than four times the growth of coffee (3% CAGR). for plant-based food was reaching the $7 billion mark.

Marketing