Modern Restaurant Management

MARCH 28, 2024

Restaurants started using 2D barcodes (such as QR codes) at dining tables to offer digital menus and even allow patrons to order with their smartphones during the pandemic, when contactless transactions were necessary. Since then, the practice has become ubiquitous.

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Modern Restaurant Management

MARCH 18, 2024

Experiential dining, plant-based menus and sustainability were hot topics in the Les Dames d’Escoffier International (LDEI) 2023 Trends Report. The visionary panel that explored dining away from home included members with specific expertise and interest in restaurant dining and the hospitality industry.

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Modern Restaurant Management

SEPTEMBER 8, 2021

Hygiene and cleanliness often go hand in hand, but adoption and follow-through with measures like disinfection , handwashing , and hand sanitizer use within commercial facilities were not as consistent prior to the COVID-19 pandemic. Building Trust Through Cleanliness. Communicating Cleanliness.

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Modern Restaurant Management

APRIL 21, 2020

This provides food service businesses an additional revenue stream and allows food that may otherwise be wasted to find its way to consumers, most of whom are under quarantine and face long queues at supermarkets. allergen information required by the Food Allergen Labeling and Consumer Protection Act.

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The Rail

MAY 15, 2024

As a result, the demand for quick and convenient dining options has been met. It’s perfect for a quick bite, personal dining experience, or when guests are on the go. Table service, on the other hand, encompasses both a fine dining experience and a full-service restaurant that offers variety and a complex menu.

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Cheetah

JANUARY 20, 2022

Of course, a menu should cater to various tastes with a diversity of flavors, textures, allergens, and even calorie count. Reading Time: 3 minutes. When the Covid-19 delivery boom took off, many restaurants shortened their menu in order to focus on their best, and most delivery-friendly, items. Smaller Menus Relieve Labor Shortage Stressors.

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Restaurant365

FEBRUARY 18, 2022

According to the National Restaurant Association’s recently published State of the Restaurant Industry, the percentage breakdown of operators who plan on investing in back-of-the-house technology in 2022 are as follows: Family dining – 30%. Casual dining – 28%. Fine dining – 28%. Allaying allergen fears.

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Culinary Digital

DECEMBER 19, 2024

How AI tames supply chains Modern supply chains are long, unwieldy, and can be difficult to understand – and that goes double for ingredients, which have a host of unique concerns around freshness, exposure to allergens, and potential recalls and contamination to manage. AI-powered supply chain platforms provide an enticing solution.

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Apicbase

MARCH 28, 2024

The restaurant profit margin takes into account all your revenue streams, from in-house dining and takeaway orders to branded merchandise and meal kits. It tells you how efficient or wasteful your operations are, helping you reduce waste and lower your food costs. A slight improvement in your net profit makes a huge difference.

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Apicbase

MAY 21, 2024

Menu Planning Tailoring your menu to perfection for a dining experience that keeps customers coming back for more. Setting a final menu takes time, because there are many factors to juggle beyond recipes. Operational realities like ingredient sourcing, kitchen workflow, pricing strategy, and branding play a role in menu development.

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Rocket Fuel

JANUARY 18, 2025

Consumers are demanding choices that cater to a variety of dietary needs, including plant-based, low-carb and allergen-free options. This reduces food waste, lowers costs and guarantees consistent quality, which is critical in maintaining customer satisfaction.

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Apicbase

APRIL 5, 2024

Restaurants use software and smart hardware to automate everyday tasks and management duties, such as purchasing ingredients, managing inventory, making production lists, dealing with allergens, and calculating costs. Determine precise batch quantities based on actual demand, enabling more accurate food cost control and less waste.

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The Restaurant Times

AUGUST 30, 2022

and guest-facing content (such as allergens, nutritional content, etc.) However, the scenario is improving gradually as the economy is opening up, and most businesses that survived the downturn are trying to make their move in this post-pandemic world. So, here is a list of features you should look for in an ideal restaurant POS system.

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Apicbase

MARCH 28, 2024

Kitchen management software comes in all shapes and sizes. It makes choosing the system that is right for you all the more complicated. In this post, we’ll help you narrow down the options. Most successful food businesses are now multi-unit and multi-channel. Here are the top features to look out for to make that happen.

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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. The documentary is available on-demand exclusively on Hulu.

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Modern Restaurant Management

MAY 16, 2025

Additionally, cockroach eggs, shed skin, feces, and dead bodies contribute to allergens, which can trigger asthma and other respiratory conditions. They feed on decaying matter and waste before landing on food and preparation areas, transferring bacteria such as E. coli and Salmonella. Pests enter through exterior openings.

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Clover - Restaurants

MAY 3, 2024

A recent survey by P&G Professional found more than 92% of Americans say it’s very important to see a visibly clean restaurant when they’re dining indoors, outdoors, and when ordering takeout. An estimated 3,000 people in the U.S. die each year due to foodborne illness.

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Apicbase

MARCH 16, 2025

We cant assume well have a full dining room at lunchtime anymore. We have to track food waste, carbon footprint , and procurement sustainability. Few know this better than Sandra Rijswijk , Digital Transformation Manager at Vermaat, and Daniel Corlett , Managing Director Workplace Services at ISS UK. The Fixed Lunch Hour? High-protein?

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Modern Restaurant Management

OCTOBER 15, 2019

Fine Dining Still Winning the Sales Growth Game. Fine dining continues its dominance as the best performing segment in the industry based on same-store sales growth. Challenging Q3. For the first time in two years, growth was negative during the third quarter of 2019 with same-store sales growth of -0.4 percent during the same period.

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Modern Restaurant Management

MARCH 13, 2023

Many of the key changes in the 2022 Food Code relate to food allergens. These concerns reflect FDA’s increasing commitment to ensuring that Americans with allergies are aware of the potential allergens in their foods and impose commensurate duties on restaurants and food producers in order to further that commitment.

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The Restaurant Times

OCTOBER 13, 2021

On the other hand, cultivating a relationship necessitates a focus on customers’ intentions even after the dining experience is over. . Workers can also use their tablets to search for questions regarding the menu that they might not be asked frequently, such as allergen information, pricing adjustments, and calorie counts. .

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Tableo

JULY 26, 2023

Regulations may cover topics such as allergen management, food handling, storage, temperature control, hygienic practices and pest control. Create a cleaning schedule for the restaurant that includes the kitchen, dining area, bathrooms and storage facilities. Read more about food allergens on the FDA website. New to Tableo?

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