Modern Restaurant Management

JUNE 15, 2021

Menus were trimmed to a fraction of original size. Inventory stock changed significantly. About 88 percent say they will consider moving from paper to digital menus this year, according to Square’s Future of Restaurant 2021 Report. In the best of circumstances, they should be linked to inventory and automated kitchens.

Technology 199

Technology Loyalty Program Front of House Online Ordering 199

The Rail

OCTOBER 14, 2022

Let’s look at four management tips you can put into place to create and promote an allergen-friendly establishment. However, you can mitigate those issues by training your staff as much as possible on food allergens and how to avoid them. Identify Allergens on Your Menus. Become Allergen-Friendly Certified.

Allergens 59

Allergens Management Management Dietary Restrictions 59

ChowNow

OCTOBER 19, 2023

ChowNow integrates seamlessly into Toast to route orders through your kitchen, manage your online menu faster and easier, reduce errors and cancellations, and have better order accuracy. ChowNow’s integration to Square allows restaurants to receive and fulfill every order into one POS and simplify their operations.

Front of House 78

Front of House Back of House Online Ordering Certification 78

ChowNow

OCTOBER 18, 2023

ChowNow integrates seamlessly into Toast to route orders through your kitchen, manage your online menu faster and easier, reduce errors and cancellations, and have better order accuracy. ChowNow’s integration to Square allows restaurants to receive and fulfill every order into one POS and simplify their operations.

Front of House 78

Front of House Back of House Online Ordering Certification 78

Ken Burgin

JUNE 6, 2023

Here are the training suggestions I was given by ChatGPT for FRONT OF HOUSE S TAFF Menu Knowledge Training : Utilise ChatGPT to create quizzes and interactive modules to test employees’ understanding of the menu. Questions could range from ingredients of dishes to potential allergens.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

The Rail

MAY 15, 2024

Table service, on the other hand, encompasses both a fine dining experience and a full-service restaurant that offers variety and a complex menu. Potential for limited menu options. Supply chain management , inventory control, and minimizing food waste are key strategies to lower overhead costs and offer savings to customers.

Fast Casual 52

Fast Casual Customer Service Customer Experience Fine Dining 52

Apicbase

MARCH 3, 2023

This end-to-end solution uses data from your POS to provide insights into sales, food costs, menu engineering and inventory management. You instantly get the actual profit margin for each menu item. Combining several (or all) modules empowers you to save time, cut costs and improve menu quality. from your POS.

Point of Sale 52

Point of Sale POS Management Management 52

Apicbase

NOVEMBER 4, 2022

The software provides various tools and features such as sales analytics reporting, inventory management, menu engineering and ingredients tracking, allowing restaurateurs to manage their resources precisely and reliably. Menu engineering, automation and tracking. Automating inventory management and inventory acquisition.

Loyalty Program 52

Loyalty Program Hospitality Point of Sale Allergens 52

Culinary Digital

MAY 10, 2023

Benefits of CulinarySuite CulinarySuite is a digital menu planning software solution that can help state correctional institutions provide nutritious meals to inmates while managing the food cost efficiently. Source : Adobe Stock CulinarySuite can also streamline procurement and inventory management.

Dietary Restrictions 52

Dietary Restrictions Healthcare Food Allergens 52

The Rail

OCTOBER 18, 2022

Customers can now interact with a digital or virtual assistant to make their meal selection, get information about menu items ( such as allergens ), place orders or make reservations, and receive notifications when orders are ready for pick-up.

Online Ordering 96

Online Ordering Allergens Customer Experience Food Order 96

Hot Schedules

NOVEMBER 26, 2019

With mobile-optimized systems and easy-to-use solutions for things like inventory management, recipe and menu engineering, and managing schedules, your team will have more time to focus on revenue-generating tasks, and will spend less time tethered to the back office with mindless busywork. It can also be a competitive advantage.

Cash Management 78

Cash Management Allergens Front of House Back of House 78

Culinary Digital

FEBRUARY 23, 2023

A complete picture of waste allows operators to adjust inventory based on daily demand or consumption and automatically track items moving from place to place. Poor inventory visibility across multiple locations results in food waste when transferring it to another site in need.

Sustainability 52

Sustainability Food Agriculture Food Safety 52

Hot Schedules

OCTOBER 6, 2019

In addition to maintaining compliance with the FDA Food Labeling Regulations, how can you use menu labeling to attract healthy eaters to your restaurant? With the right options, your menu can empower guests to stick to their resolutions, and attract healthy eaters. Menu Options. Menu Publishing. Learn More. Related Posts.

Catering 60

Catering Allergens White Paper Customer Experience 60

Modern Restaurant Management

JANUARY 3, 2024

Moreover, in the coming year, early access to novel menu additions is set to become a sought-after offering. Restaurants will entice their customers with the privilege of being among the first to savor new menu items, creating a sense of exclusivity and fostering anticipation. – Joe Hand Jr.,

2024 129

2024 Loyalty Program Customer Experience Customer Service 129

Modern Restaurant Management

FEBRUARY 5, 2024

In this edition of MRM Research Roundup, we feature pizza predictions, Valentine's Day menu trends and lots about loyalty. Valentine's Menu Trends Restaurant guests heavily favor tasting menus this Valentine’s season, according to Lightspeed. percent dip in overall gratuities.

2024 193

2024 Loyalty Program Food Order 2030 193

Apicbase

JANUARY 12, 2023

Brand new seasonal menu? Include appetizing photos of menu items. Share timely updates of changes to your menu. Update your customers about your latest menu changes, including what’s disappearing, what’s new, and what inspired any changes. Whatever the changes may be, let your customers know. New food item announcements.

Email Marketing 52

Email Marketing Marketing Tip Distribution Social Media 52

Apicbase

MAY 21, 2024

Whether launching a new concept or expanding into a different market, menu development is critical for a restaurant’s success. 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. What is Menu Development?

Menu 52

Menu Dietary Restrictions Allergens Seasonal Menu 52

Apicbase

AUGUST 19, 2022

A restaurant’s back of house was essentially a black box with a multitude of overlapping processes, ranging from menu engineering, supply chain management, on-demand production and a vast inventory system. F&B used to be notoriously hard to manage, hence its position on the back burner, but the tech came to the rescue.

Hotels 52

Hotels Technology Hospitality Back of House 52

Apicbase

APRIL 11, 2024

The success of a food service business depends on how well its restaurant managers manage purchasing and inventory and how good the chefs are at creating profitable recipes. Standard features include inventory management, labour scheduling, waste tracking, accounting, and analytics.

Operations 52

Operations Back of House Allergens Front of House 52

Hot Schedules

OCTOBER 28, 2019

With labor costs rising, see how menu and purchasing excellence can help your restaurant get ahead. As you work to increase your profitability, two areas to explore are recipe and menu engineering, and purchasing and inventory optimization. Menu Engineering. Optimized Purchasing and Inventory.

Inventory 60

Inventory Menu White Paper Waste 60

7 Shifts

SEPTEMBER 26, 2022

Health, Allergen, and Food Safety Training and Certifications. Examples include a TIPS certification , ServSafe Allergen , or a local accredited restaurant safety course. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. Cooking specific menu items.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Apicbase

MARCH 28, 2024

In this guide, we’ll examine the definitions and calculations for different types of restaurant profit margins and discuss the best ways to improve them through better inventory and purchasing management, tech integrations, and analytics. It can be calculated for each menu item or as an average for the whole business.

Food Truck 52

Food Truck Front of House Allergens Inventory 52

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. Menu engineering Enhance profits with menu engineering software.

Back of House 52

Back of House Front of House BOH Point of Sale 52

Modern Restaurant Management

SEPTEMBER 19, 2023

With AI, food companies can calm ingredients that trigger allergens. This enables businesses to avoid buying too much inventory. Furthermore, restaurants and hotels are using AI to keep tabs on which foods are thrown out and then make portion size and menu recommendations to reduce waste.

Food Supply 125

Food Supply Food Waste Supplies 125

Apicbase

MARCH 25, 2022

It’s an ironclad rule in the hospitality industry and menu costing is no exception. 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. And to get to it, you need accurate menu costings. What is menu costing?

Menu 52

Menu Point of Sale Pricing Take-out 52

Cheetah

JANUARY 20, 2022

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. 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.

Seasonal Menu 148

Seasonal Menu Food Supply Allergens Supplies 148

Social Hospitality

DECEMBER 1, 2019

One such software, Nutritics, also calculates dishes’ allergens, calories, and nutrition based on inputted recipes. There are other tools to print and display nutritional data on your website, menu, or counter. Inventory management software is also critical. It also shows the highlights of the dishes’ nutrition.

Technology 195

Technology Website Management Entertainment Point of Sale 195

Restaurant365

FEBRUARY 18, 2022

With the right set of tools in place, like back-office software to track trends in customer requests and popular dishes, restaurants can make menu adjustments to account for product shortages with much lower risk. Managers can count and order inventory, create and assign schedules, review P/L data, and more from any mobile device.

Technology 78

Technology Dietary Restrictions Back of House Front of House 78

Apicbase

MARCH 28, 2024

The F&B director works with the order forms, the COO analyses the profit and loss statements, the inventory manager checks the stock counts, the executive chef works in the recipes database and so on. All come with their own data sets and metrics – food cost, inventory variance, sales numbers, the list goes on.

Management 52

Management Management Point of Sale Kitchen Safety 52

Hot Schedules

DECEMBER 6, 2019

Inventory Management and Prep Planning. Managed prep planning” is the science of purchasing the right inventory and managing kitchen production using analysis and calculation. It helps avoid the trap of buying in bulk to get a discount, only to end up with inventory that goes bad before it can be used. read more.

White Paper 109

White Paper Inventory Employee Relations Download 109

The Restaurant Times

AUGUST 30, 2022

A restaurant POS system helps you manage everything from inventory to staff members, easing out a lot of the complexities involved in running a restaurant business. 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 52

POS 2022 Point of Sale Mobile Ordering 52

Hot Schedules

MARCH 26, 2019

When new staff aren’t as comfortable with the menu or up to speed on how things are done in your restaurant, it falls on the others to pick up the slack. Empower your employees to deliver accurate information by making sure the answers they need, like nutrition and allergen information, are easy to access, even on the go. read more.

Employee Relations 60

Employee Relations Front of House Allergens Back of House 60