The Rail

APRIL 10, 2025

According to a study from Delierect , 43% of restaurant diners say they are willing to pay more for sustainable dishes, and 68% believe restaurants should take active steps to reduce food waste. Restaurant operators who prioritize transparency can build trust, loyalty, and long-term success. It necessitates clear, verifiable actions.

Food Supply 130

Food Supply Social Media Sustainability Sourcing 130

Modern Restaurant Management

SEPTEMBER 19, 2023

Industries ranging from banking to healthcare have integrated one or more AI tools in their operations. With AI, food companies can calm ingredients that trigger allergens. Food Waste Reduction The World Economic Forum estimates that humanity wastes about 74 kg (163 pounds) of food per person, per year.

Food Supply 322

Food Supply Food Supplies Waste 322

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.

Menu 412

Menu Allergens Document Food 412

Modern Restaurant Management

SEPTEMBER 8, 2021

Consider systems that help to minimize waste and maximize sustainability. Have employees clean and disinfect during operating hours. Often, employees use more cleaning product than necessary. Larger restaurant owners may also want to invest in electrostatic sprayers to disinfect surfaces effectively and quickly. Make cleaning visible.

Kitchen Safety 489

Kitchen Safety Employee Relations Communication Point of Sale 489

Modern Restaurant Management

MARCH 18, 2024

Environmental Consciousness – Consumer awareness and desire for more sustainable options is encouraging upcycling and waste reduction efforts that are good for business and good for the planet. Allergen awareness is driving demand for alternatives in many food and beverage categories making more options available for consumers.

2024 474

2024 Food Truck Fast Casual Allergens 474

Modern Restaurant Management

MAY 6, 2022

These buttons have various allergens listed on the package, as well as a vegan and clean label. Also, the allergen information (tree nuts) is clearly stated down. Asda's Free From line includes dairy-free chocolate treats that are made without dairy, eggs, or wheat. It is a naturally derived flour made by crushing almonds.

Consumer Goods 492

Consumer Goods Allergens Food Supply Sustainability 492

7 Shifts

NOVEMBER 15, 2024

According to 51% of restaurant operators, staffing is one of the top challenges to success. Use this interview question to explore the candidate’s familiarity with food service operations. Aside from providing the best dining experience, order-taking accuracy can help you avoid food waste and unnecessary costs.

Hiring 195

Hiring Dietary Restrictions Customer Service Customer Experience 195

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. Smaller menus are an opportunity for operators to reinvent their restaurant’s concept, improve forecasting and boost profit margins.

Seasonal Menu 148

Seasonal Menu Food Supply Allergens Food Order 148

The Rail

MAY 15, 2024

Meals in a counter service restaurant may be prepared on-site or delivered from a different location, accommodating different operational needs. Easier operational model with simpler food preparation. A counter service restaurant must embrace innovations to streamline operations and enhance the customer experience.

Fast Casual 130

Fast Casual Customer Service Customer Experience Fine Dining 130

Perfect Daily Grind

JUNE 21, 2020

Patrick Greer, Cold Brew Operations Manager at Draft Coffee Solutions , says, “It’s no secret people are getting impatient with slow bars. Consider adding a decaf symbol next to certain drinks, just as you would for allergens and vegan products. Read How to Create a Coffee Shop Food Menu That Minimises Waste. Enjoyed this?

Café 179

Café Consumer Goods Customer Experience Sustainability 179

Hot Schedules

DECEMBER 6, 2019

This will generate less waste, more profit, and happier employees and guests. Learn how Fourth’s inventory management solutions can help your restaurant reduce waste and increase profit. As busy operators know, it is impossible to get ahead if you’re always scrambling to catch up. Measuring Forecasting Accuracy.

White Paper 109

White Paper Inventory Employee Relations Download 109

Hot Schedules

NOVEMBER 26, 2019

They take the form of wasted time, effort and cash, and cause havoc and frustration for your employees and guests alike. Stay tuned as we introduce you to the villains who thrive on operational inefficiencies. Plus, manual back-ups and lost information, buried notices and wasted paper. . Welcome to our Meet-the-Villain series.

Cash Management 78

Cash Management Allergens Back of House Front of House 78

Apicbase

APRIL 11, 2024

Customers generate revenue, but effective back-of-house operations keep costs in check , ensuring that your restaurants are also profitable in the long term. When your operation grows further and you manage a complex network of outlets, central kitchens, and production units, back office management software becomes essential.

Operations 52

Operations Back of House Front of House Allergens 52

Ken Burgin

JUNE 6, 2023

Questions could range from ingredients of dishes to potential allergens. Learning Modules : Use ChatGPT to develop comprehensive learning modules on restaurant operations such as reservation management, handling peak hours, and providing excellent service. This will help train staff in customer service skills and problem-solving.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

Hot Schedules

JANUARY 8, 2020

They take the form of wasted time, effort and cash, and cause havoc and frustration for your employees and guests alike. In our Meet-the-Villain series, we introduce you to the villains who thrive on operational inefficiencies and share our tips for how to fight the good fight. T here are many foes in the hospitality industry.

Cash Management 78

Cash Management Allergens Employee Relations Download 78

Hot Schedules

NOVEMBER 12, 2020

There are a number of suppliers to the industry who sadly have not survived the crisis, making operating more challenging for hospitality businesses who cannot function without their suppliers. As business levels continue to fluctuate since early Spring, it is important to keep stock levels to a minimum to preserve cash and minimize waste.

Supplies 78

Supplies Management Management Allergens 78

Hot Schedules

FEBRUARY 1, 2020

They take the form of wasted time, effort and cash, and cause havoc and frustration for your employees and guests alike. In our Meet-the-Villain series, we introduce you to the villains who thrive on operational inefficiencies and share our tips for how to fight the good fight. T here are many foes in the hospitality industry.

Allergens 78

Allergens Cash Management Employee Relations Download 78

Restaurant365

FEBRUARY 18, 2022

Now more than ever, due to the huge lack of staff, food inflation, and supply chain shortages, automation is becoming a major advantage in execution for back-of-house operations as well. Allaying allergen fears. You can optimize food usage and reduce waste. You can see which recipes are most profitable.

Technology 78

Technology Dietary Restrictions Back of House Front of House 78

Apicbase

APRIL 1, 2025

During our recent webinar on scaling digital operations in contract catering , we asked 100+ operators where they stand. And most operators already have the building blocks to solve them. What contract caterers need are systems that bring everything together, so the entire operation can move as one. The result?

Catering 52

Catering Front of House Allergens FOH 52

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. Scale and print out menus for the week based on forecasted amounts to limit waste from your kitchens.

Allergens 52

Allergens Waste License Customer Service 52

Apicbase

MARCH 28, 2024

It’s worth, therefore, investing in improving operations to boost your margin. It tells you how efficient or wasteful your operations are, helping you reduce waste and lower your food costs. Net profit margin Net profit is the difference between all operating expenses and total sales.

Food Truck 52

Food Truck Front of House Allergens Inventory 52

Apicbase

JULY 22, 2024

He cited proprietary research that the global food services and facilities management company has conducted on sustainable eating programs, sustainable ingredients, and carbon-neutral dishes, plus partner programs focusing on food waste avoidance and sustainable eating. The software provides answers to managing food waste.

Catering 52

Catering Sustainability Technology Employee Relations 52

Culinary Digital

DECEMBER 19, 2024

These technologies go through reams of data around supply chains, ingredient information, and food preferences far faster than any human could, and surface insights and suggestions that can improve operations while saving significant time.

Management 52

Management Management Food Supply Food 52

Hot Schedules

OCTOBER 28, 2019

We have a suggestion: stop rogue purchasing, eliminate paper from the entire purchase-to-pay process and tackle waste. Plus, the more paper you can remove from the process and the more waste you can eliminate, the more you’ll save. Start tracking waste. Your purchases should be high-quality items with timely delivery.

Inventory 60

Inventory Menu White Paper Download 60

Apicbase

JULY 26, 2024

Running a multi-unit restaurant business is a complex operational challenge. With 96% of restaurants planning to expand , operators are looking for the best software to manage BOH operations like inventory, recipes, production, and scheduling. But building the right tech stack to support scalability is easier said than done.

Back of House 52

Back of House Allergens Front of House Food Supply 52

Culinary Digital

FEBRUARY 23, 2023

Global agriculture wastes over 28% of its products, according to reports. World hunger, climate change, economic insecurity, and increasing stress on limited resources are all caused by food loss and waste. Poor inventory visibility across multiple locations results in food waste when transferring it to another site in need.

Sustainability 52

Sustainability Food Food Safety Agriculture 52

Apicbase

MAY 21, 2024

Operational realities like ingredient sourcing, kitchen workflow, pricing strategy, and branding play a role in menu development. Menu development is the process of aligning back-of-house culinary talent with operations management to design a profitable, sustainable menu that aligns with the brand. What is Menu Development?

Menu 52

Menu Dietary Restrictions Allergens Seasonal Menu 52

Hot Schedules

OCTOBER 4, 2019

What happens when something is ordered that then goes to waste? As the operation gains familiarity with the new solution, adjustments to a more blended approach can be made. Restaurant experts David Cantu and Fred LeFranc discuss the most important restaurant industry trends facing operators in 2020.

Inventory 60

Inventory Management Management Demo 60

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. by installing an additional cooler) helps minimise food waste.

Supplies 52

Supplies Management Management Food Supply 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. Automate your restaurant’s operation for efficiency and scalability. What Is Restaurant Automation?

Back of House 52

Back of House Front of House BOH Point of Sale 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. QSR Trends in 2025 The QSR landscape in 2025 is characterized by significant changes that go beyond operational efficiencies.

2025 52

2025 Mobile Ordering Food Customer Service 52

Apicbase

AUGUST 25, 2023

Digitisation is more than introducing new technology; it requires a digital mindset – a new way of thinking that changes how restaurants operate. Historically, restaurant operators have (often) been resistant to change. Many aspects of this industry have remained unchanged for centuries. Hospitality is expanding through technology.

Cash Management 52

Cash Management Technology Front of House Allergens 52

Apicbase

MARCH 3, 2023

The integrations, through API endpoints or otherwise, increase operational efficiency and significantly simplify day-to-day, as no more time is lost updating spreadsheets or apps. This helps to ensure that the restaurant has the necessary ingredients at all times while avoiding overstocking and reducing waste. There are 7 ways.

Point of Sale 52

Point of Sale POS Management Management 52

Apicbase

MAY 8, 2024

The right restaurant management software significantly enhances efficiency and control of operating costs. 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 52

Inventory Food Supply Back of House Kitchen Safety 52

Apicbase

NOVEMBER 28, 2022

You want your system to be able to grow along with your operation. In addition, Apicbase enables you to register waste events. Logging waste ensures a closed traceability data loop. allergen data for every product. Leaflet on Key Obligations of Food and Feed Business Operators.

Tip Distribution 52

Tip Distribution Kitchen Safety Food Supply Food Safety 52

Clover - Restaurants

APRIL 25, 2024

To help control cost: By precisely documenting ingredient quantities, recipe cards can help minimize food waste –and as a result, optimize profitability. But, you may also want to include auxiliary information like allergens/substitutions, prep time, storage notes, and drink pairings. Contact a Clover Business Consultant to learn more.

Design 52

Design Loyalty Program Social Media Allergens 52

Apicbase

MARCH 28, 2024

Here are some eye-opening findings: The National Restaurant Association found that 53% of restaurants report they cut menu items because of higher food costs 53% of successful operators cite food costs as their number one challenge A study by Champions 12.3 What you are looking for is a kitchen operation management system.

Management 52

Management Management Point of Sale Kitchen Safety 52