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

Modern Restaurant Management

JULY 22, 2021

Once a guest leaves their full name, email and phone number along with possible allergens and specific requests, the staff will be able to meet their needs anytime and thus win guest parties over and over again. They became even more cost-efficient, food waste conscious and generally more responsible.

Allergens 204

Allergens Fast Casual Online Ordering Food Safety 204

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 Agriculture Food Safety 52

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 160

Menu Allergens Document Food 160

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 Front of House Back of House 78

Perfect Daily Grind

OCTOBER 31, 2019

It doesn’t always take large amounts of an allergen to cause sickness or even death. This means that using the same jug to handle different milks could trigger a reaction in someone – even if the jug has been rinsed and contains only microscopic amounts of the offending allergen. Accidental cross-contact can put a person at risk.

Allergens 79

Allergens Food Document Food Safety 79

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 192

Consumer Goods Allergens 2025 Food Supply 192

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

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 189

Kitchen Safety Employee Relations Communication Point of Sale 189

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

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

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

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 137

Café Consumer Goods Customer Experience Sustainability 137

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

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 Allergens Front of House 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

AUGUST 19, 2022

Digital data are the foundation on which modern hotel operations rest. If data management is fundamental to hotel operations, then it is counterintuitive that long lists of apps would provide the much-needed data. A platform solution gives hotel operators the ultimate flexibility and scalability. And that is a good thing.

Hotels 52

Hotels Technology Hospitality Back of House 52

Touch Bistro

MARCH 25, 2021

If you use a payroll software that integrates with your POS, like Push Operations , the data collection process can be completely automated. The BOH restaurant employee training should entail: Familiarization with and/or memorization of recipes A tasting of as many items as possible to ensure consistency Allergen training. Compliance.

Hiring 52

Hiring Employee Relations FOH BOH 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

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 125

Food Supply Food Waste Supplies 125

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

Modern Restaurant Management

AUGUST 28, 2020

with his first venture being the operation of the Roy Rogers on Rt. Kitchen United offers a turnkey solution for restaurant operators who want the opportunity to increase revenue by expanding their off-premise business. While at Marriott, he played an integral role in launching and overseeing Roy Rogers Restaurants. Sedgwick St.,

Allergens 120

Allergens Kitchen Safety Guest Recovery Customer Service 120

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 Supplies 148

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

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

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

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 Waste 60

Apicbase

MARCH 25, 2022

For restaurant operators and F&B operations managers, the devil really is in the details. It’s a theoretical number — how much do your menu and recipes cost in an ideal world where everything is done right, and there are no variations in costs or waste. The most important of those details is your cost baseline. You’re done.

Menu 52

Menu Point of Sale Pricing Take-out 52

The Restaurant Times

AUGUST 30, 2022

A restaurant POS system makes the management of operations in a restaurant smoother and much more convenient. 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. How To Select The Best POS System For Your Restaurant.

POS 52

POS 2022 Point of Sale Mobile Ordering 52

Modern Restaurant Management

OCTOBER 15, 2019

The study, "Harnessing Technology to Drive Off-Premises Sales," examines the key factors driving the growth of off-site consumption and explores how operators are using technology to drive and manage off-premises sales. Key areas of growth include: 92 percent of consumers use drive-thru at least once a month.

2019 73

2019 Point of Sale Small Business Consumer Goods 73