The Rail

MARCH 31, 2023

Your drink menu doesn’t need to be dominated by non-alcoholic options, but having many beverages could help you this year. There are ways to make your restaurant sustainable: using less water, utilizing energy-efficient appliances, as well as sourcing and servicing local ingredients and seasonal meals available in town.

Menu 290

Menu Seasonal Menu 2023 Point of Sale 290

The Rail

JUNE 6, 2025

2 Fresh and Local Ingredients Elevate the Menu Using fresh, locally grown foods freshens the menu and demonstrates quality consciousness. Local sourcing keeps food fresher by cutting travel time and helping surrounding farmers. Creative menu changes can draw foodies searching for the next outstanding taste sensation.

Social Media 130

Social Media Consumer Goods Kitchen Safety Food Safety 130

Modern Restaurant Management

JUNE 27, 2025

percent menu-price inflation rate. With households increasingly treating dining out as a luxury, every menu item and service interaction becomes a potential make-or-break moment. Red Robin climbs 3 percent to 78 thanks in large part to its focus on menu and food. At the same time, U.S. chain sales grew just 3.1

Loyalty Program 371

Loyalty Program 2025 Customer Experience Customer Service 371

Modern Restaurant Management

JANUARY 16, 2020

What menu inspiration will chefs use as they create new and fine tune traditional favorites? We are designing menus in the following ways with this trend in mind: Plant Based Foods : In 2020 we will be designing menus with more plant based foods than ever! The Greater Good, Sustainability and Local Sourcing.

Events 558

Events Catering 2020 Outdoor 558

Modern Restaurant Management

SEPTEMBER 19, 2023

With AI, food companies can calm ingredients that trigger allergens. What's more, using AI to source specific ingredients could also make foods healthier and more nutritious than they are now. AI can completely change the way companies source, process, ship, order, and sell food.

Food Supply 322

Food Supply Food Supplies Waste 322

Modern Restaurant Management

OCTOBER 29, 2021

Respondents to the Kount study identified “friendly/accidental fraud” as their most frequent chargeback source. This threat source tends to get overlooked in favor of criminal attacks. Segmenting Chargebacks by Source. Inaccurate menu descriptions. Inaccurate prices listed on menus.

Online Ordering 251

Online Ordering Mobile Ordering Customer Service Food Order 251

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. percent between 2024 and 2030.

2024 492

2024 Loyalty Program Food Order 2030 492

Apicbase

MARCH 17, 2025

Before, locations sourced olive oil from different suppliers. Menu costings had to be recalculated. Allergen and nutritional data needed verification. Theres More: Costings, Allergens, Purchasing ListsAll Updated Chris still looked sceptical. But we still have to redo all the costings and allergens manually, right?

Allergens 52

Allergens Food Order Demo Pricing 52

Modern Restaurant Management

NOVEMBER 4, 2019

to add Meatless Farm’s plant-based products to its menu. Beginning today, guests can order from the restaurant’s ‘Meatless Monday’ menu, which consists of Pomodoro’s signature italian dishes, reimagined with 100-percent plant-based ground in place of traditional meat. Protein Bar & Kitchen Goes Beyond.

Fast Casual 280

Fast Casual Seasonal Menu Innovation Customer Experience 280

Apicbase

JULY 11, 2025

Without clear ownership, even the best tool will become a source of friction. Data & Connectivity Layer: A Single Source of Truth Unify operations and scale. You’re no longer pulling data from five sources and wondering which one is right. If you change the menu, you need to buy other ingredients.

Allergens 52

Allergens Cash Management Point of Sale Inventory 52

The Restaurant Group

NOVEMBER 20, 2024

Understanding your audience helps in crafting a menu and ambiance that resonates with them. Source Ingredients Locally Support local producers and appeal to eco-conscious customers. Train Staff for Exceptional Service Provide Regular Training Sessions Keep staff updated on best practices and menu knowledge.

Loyalty Program 78

Loyalty Program Customer Experience Social Media Customer Service 78

Cheetah

NOVEMBER 16, 2021

November is World Vegan Month, the perfect opportunity for your restaurant to experiment with alternative menu specials. Fewer, simpler ingredients that are less processed and come from natural sources. Less additives, allergens and preservatives. Reading Time: 4 minutes. Food as close as possible to its basic natural state.

Food 147

Food Food Safety Consumer Goods Allergens 147

Perfect Daily Grind

JUNE 21, 2020

Next, consider your menu. While you don’t want to overwhelm yourself with offerings, increasing your costs but not necessarily your incomings, you also don’t want to drive customers away with a stale or restrictive menu. If you’re looking for easy ways to diversify without giving your baristas a headache, try a seasonal menu.

Café 178

Café Consumer Goods Customer Experience Sustainability 178

The Restaurant Times

JANUARY 31, 2022

Since the inclusion of nutritional information in the menu is still an option, it is difficult to find a large volume of evidence to validate its impact on sales. Offer Healthier Options In The Menu. Many bakers have gradually started to add more and more nutritious options to their menu. Source: The Times of India.

Allergens 83

Allergens Food Consumer Goods Point of Sale 83

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

Sante

APRIL 13, 2020

Adding plant based protein to your menu can serve the needs of customers, the planet and your bottom line. Rather today’s consumer demands menu innovation as well as eco-friendly and sustainable practices. While chefs at high end restaurants have most likely used meat substitutes in their menus, the trend seems to be growing.

Sustainability 130

Sustainability Innovation 2019 2018 130

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

Culinary Digital

DECEMBER 22, 2021

Foodservice operations need advanced products like CulinarySuite (CS) Lite, to streamline menu planning, recipe catalogues, nutritional analysis, cost analysis, production management, and more. With this product, customers can effectively create a compliant menu and scale recipes and manage production records.

Allergens 52

Allergens Waste License Customer Service 52

The Food Corridor

JANUARY 4, 2022

Chef-to-consumer marketplace apps allow chefs, caterers, and other producers to add dishes, meal kits, and other available food products to an online menu for users to browse through and order through the app. You’ll also find meal kit subscription services that hire full-time chefs and nutritionists to offer their own menu plans.

Catering 105

Catering Food Online Ordering Kitchen Safety 105

Apicbase

JULY 26, 2024

Menu optimisation Effective menu creation and optimisation start with robust recipe management. It allows you to make changes and see their effects in real-time, so you can tweak your dishes to create the best menu possible. Apicbase is the backbone of your kitchens. Apicbase stores every detail of your recipes down to the gram.

Back of House 52

Back of House Allergens Front of House Food Supply 52

Restaurant Clicks

SEPTEMBER 17, 2021

More information regarding the nutrients and ingredients and possible allergens can be found on each of the restaurant’s websites. It allows customers to combine two different menu items which will each then be served in half portions. A menu favorite is the soft steak tacos. Best Healthy Fast Food Options.

Food 111

Food Fast Casual Allergens Serving 111

Restaurant Clicks

DECEMBER 20, 2021

With a prix-fixe, seasonal menu created by Chef Kelly McCown, this farm-to-fork restaurant is sure to impress. The menu changes regularly, so there’s no telling what you’ll get, but chances are you’ll love whatever it is. They’ll happily prepare a gourmet, allergen-free meal featuring the best local ingredients.

Seasonal Menu 125

Seasonal Menu Reservations Back of House Fast Casual 125

The Restaurant Group

JULY 25, 2019

Vegan chain Veggie Grill is expanding nationwide and Next Level Burger is taking on McDonald’s with a traditional fast food menu…without the meat. A better approach for many restaurants is to offer a vegan menu or clearly-marked vegan options. Sources: [link]. What does this mean for most establishments?

Food 60

Food Allergens Hotels Agriculture 60

Culinary Digital

MAY 10, 2023

The Current State of Food Practices Source : Adobe Stock In many state-run correctional institutions, food is prepared in large quantities and is often pre-packaged and reheated. One of the key benefits of CulinarySuite is its ability to create Menus that meet nutritional standards and accommodate dietary restrictions.

Dietary Restrictions 52

Dietary Restrictions Healthcare Food Allergens 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

Culinary Digital

FEBRUARY 23, 2023

Source : Adobe Stock In terms of Affordability, Availability, Quality & Safety, Sustainability & Adaptation, the U.S. In addition to responsible sourcing, handling, and locally procuring high-quality ingredients, there is also an interest in food provenance and safety. ranks 13th. is far from ideal. Annually, the U.S.

Sustainability 52

Sustainability Food Food Safety Agriculture 52

Rocket Fuel

JANUARY 18, 2025

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. Another key trend is menu diversification. Here’s an in-depth look at how certain trends are restyling the fast food sector.

2025 52

2025 Mobile Ordering Food Customer Service 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. As you engage existing employees, they’ll become a great source of referrals for you. With constant turnover comes a constant stream of new hires to onboard. read more.

Employee Relations 60

Employee Relations Front of House Allergens Back of House 60

Clover - Restaurants

APRIL 25, 2024

For menu development: Wanting to spice up your offerings? Recipe cards can help facilitate menu development and refinement by capturing ingredients and techniques as you experiment with new recipes to integrate into your collection. Whatever information you choose to include, organize it logically in distinct sections.

Design 52

Design Loyalty Program Social Media Allergens 52

Apicbase

AUGUST 19, 2022

What I mean is: how do you distil meaningful answers from multiple data sources, and how does it improve workload if an employee has to update three apps instead of three spreadsheets? Opportunity – F&B Once Again A Source Of Profit. It runs counter to the ideal of data centralisation and standardisation. What is a tech ecosystem?

Hotels 52

Hotels Technology Hospitality Back of House 52

Apicbase

JULY 22, 2024

Carl Jacobs explains how using restaurant data analytics to control and reduce food costs helps operators adopt sustainable practices, manage and prevent waste and prompt environmentally conscious sourcing decisions. “Our aim is a sustainable foodservice industry,” Jacobs adds. It thrives on reinventing itself.”

Catering 52

Catering Sustainability Technology Employee Relations 52

Apicbase

MARCH 28, 2024

With more people using the data to organize workflows for purchasing, inventory, production, and even HACCP, the need for a definitive source of truth that is able to capture all the data and connect them in a coherent way has grown exponentially. In short, your single source of truth needs to be accessible for it to be helpful.

Management 52

Management Management Point of Sale Kitchen Safety 52

Apicbase

MAY 8, 2024

MarketMan tracks ingredient prices to help optimise menu prices. Recipe costing: The system calculates the theoretical cost of producing a menu item. It generates reports on profitability so you can refine your menus to improve margins. Apicbase calculates recipe costs and nutritional values and keeps track of allergens.

Inventory 52

Inventory Food Supply Back of House Kitchen Safety 52

Apicbase

JUNE 11, 2024

Outsource Secondary Menu Items If you’re following the same strategy as most large operation managers, your focus is on “big money” items, i.e., high-cost and high-demand items like meats, dairy, and produce. Difficulty obtaining essential data, like allergen information or nutritional values. Inconsistent product quality.

Supplies 52

Supplies Management Management Food Supply 52

Modern Restaurant Management

NOVEMBER 2, 2023

Shaw is a food safety specialist, podcaster, founder of Savvy Food Safety, co-founder of My Trusted Source, and an entrepreneur, author, and speaker who spent 30+ years working in the foodservice industry. This can lead to cross-contamination and foodborne illness as well as cross-contact and a food allergen issue.

Kitchen Safety 474

Kitchen Safety Food Safety Allergens Employee Relations 474

Modern Restaurant Management

NOVEMBER 18, 2019

For instance, when including seasonal menu items, incorporate the right food safety processes into your storage, preparation and cooking procedures for the newly introduced products. New menu items may have new or unexpected allergens (a new dessert may have nut or dairy ingredients, or a new sauce may contain anchovies, a fish allergen).

Food Safety 385

Food Safety Food Allergens Seasonal Menu 385

Modern Restaurant Management

AUGUST 28, 2020

Tortas Frontera is now offering the same locally-sourced Mexican specialties that Chicago air travelers know and love for pickup and delivery from Kitchen United’s near north side location. ” “We are so excited to be working with Trabon on the nutrition and allergen calculator. .”

Allergens 364

Allergens Kitchen Safety Guest Recovery Customer Service 364