Modern Restaurant Management
NOVEMBER 7, 2024
Around 33 to 40 percent of food goes to waste each year. A large chunk of that comes down to complex problems in global food supply chain management that most restaurants have little control over. What restaurants can do, however, is re-think how their direct food supply is managed – from transport to inventory control.
Modern Restaurant Management
DECEMBER 9, 2024
In this article, we delve into five key ways that you should be using your POS data to forecast holiday demand for your restaurant. As well as ensuring your customers are provided with a great customer experience and delicious food, accommodating for the busy period will ensure your workforce remains happy.
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Modern Restaurant Management
NOVEMBER 5, 2024
In this article, I’ll share those tips so you can hire people who will excel in the role and not only fill it. She felt confident enough to order and appreciated my effort to address her needs.” I immediately checked the order status and found it had been overlooked. As the manager, I listened to his concerns.
Culinary Cues
JANUARY 13, 2025
The chef may have developed the dish and given it that first charge of life, but that work of art on the plate was the collective effort of great purchasing, solid prep work during the day, and accomplished line cooks who are able to consistently prepare and present superb food while juggling multiple orders at once.
ChowNow
FEBRUARY 7, 2025
Many restaurant operators have misconceptions about average order volume (AOV) and how it works, making statements like: I need more customers to make more money. In this article, youll learn simple, practical strategies to make it happenno awkward upselling or overcomplicated tactics required. Try a server game like Perfect Order.
Culinary Cues
NOVEMBER 22, 2024
The magnetism of the kitchen dates to those early days of growing up in a home where food played an important role, not as much as some, but enough to leave an indelible mark on my life. At least from my own experience there is comfort and excitement every time I enter a professional kitchen. These are my memories of cooking for the soul.
ChowNow
MAY 23, 2025
It blends sales data, food cost, and menu psychology to help you stop guessing and start making decisions that grow your margins. Real menu engineering efforts are grounded in hard numbers: data, food cost percentage, and how much profit each dish actually brings in, so you know exactly what to promote, rework, or cut.
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