Culinary Cues

MARCH 31, 2025

Finding ones purpose is a quest that we all share, but no matter your purpose, no matter the task – giving effort, working hard at the task in front of you, and seeking to do so because no breath should be wasted, is our calling as members of society. [] Save money for a rainy day. Avoid unnecessary debt. Make more music.

Consumer Goods 448

Consumer Goods Transportation Small Business Take-out 448

Perfect Daily Grind

SEPTEMBER 26, 2022

And while many initiatives focus on reducing the environmental impact of coffee production , the volume of waste produced by coffee shops is also a major concern for many people. To address this problem, some coffee businesses are opting for more sustainable approaches to waste management, including circular economy models.

Waste 204

Waste Compost Recycling Sustainability 204

Modern Restaurant Management

OCTOBER 24, 2024

Read any article enumerating the current or emerging trends in restaurants and retail and you will see ideas of health and wellness, environmental sustainability, and brand authenticity coming to the fore. Waste management programs like recycling, composting, and any food-waste reduction measuring done can also help in this category.

Certification 221

Certification Fast Casual Front of House Government 221

Culinary Cues

DECEMBER 16, 2024

Dont waste time. [] ALL FOR ONE AND ONE FOR ALL Talk with any kitchen employee or restaurant worker and they will likely reflect on the importance of being part of a team. There is always something that needs to be done and always an opportunity just waiting for you to engage in. This is the missing ingredient in so many guest experiences.

Employee Relations 410

Employee Relations Presentation Small Business Recruiting 410

ChowNow

MAY 9, 2025

In this article, you will learn: The five most important restaurant costs to track and manage Easy strategies for controlling food costs and labor costs Tactics to save money without hurting your guest experience Lets start with the big picture and learn where your money is actually going.

Operations 195

Operations Email Marketing Food Supply Seasonal Menu 195

Modern Restaurant Management

SEPTEMBER 9, 2022

This article will cover how implementing automation tools like IoT monitoring can save your business money, protect your inventory, and save time. Understandably, restaurants are in no position to waste labor, energy, or cost. Preventing Food Waste Can Save Tons of Money. Inflation is promptly changing the behavior of everyone.

Inventory 474

Inventory Equipment Waste Pricing 474

Modern Restaurant Management

MARCH 14, 2025

How Kitchens Are Evolving Today Not all restaurants are lucky enough to have a Carmy and an effective brigade: for most, if a steak reaches the grill and the paper ticket was wrong, then the steak gets fired wrong, and suddenly they’ve wasted a $15 protein. Kitchens everywhere are evolving beyond the traditional ticket system.

Front of House 221

Front of House Back of House FOH BOH 221

Crunchtime

JUNE 3, 2025

In this article, we explore how Sea Chefs and Royal Caribbean Group leverage Crunchtime's inventory management system to optimize their supply chains and significantly reduce food waste, demonstrating capabilities that would excel in any foodservice operation.

Waste 78

Waste Operations Food Supply Inventory 78

Perfect Daily Grind

AUGUST 21, 2022

As they’re difficult to recycle, we can also conclude most of these cups end up going to landfill, where they contribute to a growing waste problem. However, in response to the issue of single-use cup waste, some coffee shops now offer discounts for customers who bring their own reusable cups, as well as other swap schemes.

Waste 187

Waste Recycling Compost Café 187

ChowNow

MAY 23, 2025

Weve said it several times in this article, but the most effective way to execute menu engineering is to focus on making small, strategic updates based on real numbers and feedback. This approach helps reduce food waste, improves inventory management, and ensures your menu engineering efforts stay sustainable long-term.

Menu 195

Menu Seasonal Menu Point of Sale Online Ordering 195

ChowNow

JUNE 12, 2025

When done correctly, dish costing helps you control food costs, reduce food waste, and price items in a way that supports your restaurant’s financial health without alienating guests. If you see roughly the same amount of food getting left on the plate, that’s not just food waste; it’s wasted money.

Operations 195

Operations Food Supply Seasonal Menu Pricing 195

ChowNow

MARCH 14, 2025

Without a strong system in place, even the best restaurants in the world will struggle with unhappy customers, high turnover rates, wasted inventory, and razor-thin profit margins. Food Waste and Supply Chain Disruptions Unreliable suppliers, fluctuating food costs, and excessive waste can quickly eat into a restaurants bottom line.

Operations 195

Operations Management Management Front of House 195

The Rail

APRIL 30, 2025

One BBC article highlights the words of Scott Magill, owner of WhoCult Coffee + Donuts, (Bridgend, UK), who said, Food is emotional, visual, and shareable exactly what social media thrives on. AI-powered tools have also been utilized in order to analyze customer feedback and engagement metrics, the article highlights.

Marketing 130

Marketing Social Media Online Ordering Waste 130

Modern Restaurant Management

JANUARY 22, 2025

This article will explain how renovating a restaurant using 3D design technology saves time and money and delivers a better final result How 3D Modeling Simplifies Restaurant Renovation Planning Traditional methods do little to help one have an efficient and effective restaurant remodeling.

Design 221

Design Technology Fine Dining Fast Casual 221

ChowNow

APRIL 15, 2025

In this article, youll learn: How to break down your operating costs into fixed, variable, and semi-variable Smart ways to lower labor and food costs without sacrificing customer service Where hidden expenses are hiding in your tech stackand how to fix it Lets discover where your money is going, and how to take back control.

Operations 195

Operations Online Ordering Customer Service Customer Experience 195

ChowNow

MAY 23, 2025

In this article, youll learn: Why every operator has to monitor their restaurant profit margins Why it can be so challenging to increase your profit margins How to improve your margin numbers Lets dig into why margins, not just sales, make or break a restaurant business. Reduce food waste by tightening portion control and tracking spoilage.

Point of Sale 195

Point of Sale Insurance Fast Casual Customer Service 195

ChowNow

FEBRUARY 13, 2025

Do you lose money due to food waste? It is the central nervous system of your restaurants operations, and most of the tools we cover in this article will need to integrate with your POS (point-of-sale) system. Inventory management tools, such as MarketMan , track stock levels in real-time, preventing both shortages and excess waste.

2025 195

2025 Technology Loyalty Program Mobile Ordering 195

Culinary Cues

APRIL 10, 2023

If I were the outlier who simply was fortunate (or plain lucky) then I would be remiss in writing this article. Why waste time working in an environment that is less than supportive? However, I know hundreds of cooks and chefs who would agree with me when I proclaim that this is a wonderful business with limitless opportunities.

Employee Relations 520

Employee Relations Restaurant Law Waste Article 520

ChowNow

APRIL 11, 2025

That leads to a ton of wasted time constantly trying to create workarounds, and your staff will feel that frustration every shift. That means fewer errors, faster service, and no more wasted steps running back and forth to a POS terminal. It also gives servers more face time with guestsand less time scrambling in front of a screen.

Front of House 195

Front of House Allergens Online Ordering Back of House 195

Modern Restaurant Management

JUNE 15, 2021

By optimizing inventory to meet demand and menu offers, restaurants can also minimize costs and waste. Tying the inventory management platform to the AI structures can help keep restaurants nimble and margin-positive by reducing labor and cutting back on waste. Mark Roberts and David Ritter contributed to this article.

Technology 508

Technology Loyalty Program Front of House Online Ordering 508

7 Shifts

OCTOBER 28, 2024

In this article: How to calculate your profit margin for your bar What is the average profit margin for bars? Bars that effectively manage their inventory and reduce waste tend to maintain higher margins. From calculating your bar's profit margin to reducing waste and shrinkage, every step plays a key role in bringing money in.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

Restaurant Business

JUNE 13, 2025

She previously served as editor in chief of Winsight Grocery Business View All Articles by This Author Want breaking news at your fingertips? News Heather Lalley is the managing editor of Restaurant Business, Foodservice Director and CSP Daily news. Get today’s need-to-know restaurant industry intelligence.

Operations 227

Operations Leadership 2025 Fast Casual 227

ChowNow

MARCH 27, 2025

In this article, youll learn: The 10 KPIs for online food delivery every restaurant should monitor Why these metrics matter to your business How to track and improve them Lets dive into the KPIs that can make or break your online delivery strategy. Youll also know which dishes to cutsaving you money in wasted food and labor.

Delivery 195

Delivery Online Ordering Loyalty Program Food 195

Culinary Cues

MAY 8, 2023

It sounded like an appropriate title for an article about life in the kitchen. The chef is a financial manager of a business and, as such, must be adept at budget projections, management of inventories (highly perishable ones), and control of production waste.

Kitchen Safety 492

Kitchen Safety Food Safety Coaching Training 492

Goliath Consulting

JUNE 15, 2021

This has resulted in under-ordering (and dissatisfied customers) or over-ordering (and increased waste). Problems such as over or under-ordering, food waste, supplier unpredictability, negative customer satisfaction and impact on the restaurant’s reputation can all stem from ineffective inventory management (5). Conclusion.

Supplies 414

Supplies Food Supply Front of House Fast Casual 414

Culinary Cues

JANUARY 19, 2025

To waste this opportunity is contrary to the life we are given. [] BE EXCELLENT Mediocrity is disrespectful. Once we learn and grow, we have an obligation to be the best that we can be. [] KEEP PERSPECTIVE At the same time, we shouldnt get wrapped up in our perception of importance.

Uniforms 344

Uniforms Education Waste Blog 344

ChowNow

MARCH 7, 2025

In this article, you will learn: Why you should use your customer data to help your restaurant grow The different kinds of data you have available to you to use The best ways to use customer data to make better decisions Lets explore why customer data is one of your most powerful tools for growing your restaurant.

Loyalty Program 195

Loyalty Program Email Marketing Online Ordering Point of Sale 195

Restaurant Business

JUNE 11, 2025

She previously served as editor in chief of Winsight Grocery Business View All Articles by This Author Want breaking news at your fingertips? Sign up here. marketing retail News Heather Lalley is the managing editor of Restaurant Business, Foodservice Director and CSP Daily news. Get today’s need-to-know restaurant industry intelligence.

Fast Casual 175

Fast Casual Cash Management Retail Leadership 175

Modern Restaurant Management

APRIL 11, 2022

Our previous articles in MRM have centered on medical plan strategies for restaurants, how to build plans that are attractive to the workforce and manage those inherent costs. This article focuses on current trends in the time-away space and employee wellbeing. Employee Experience.

Communication 479

Communication Restaurant Law Uniforms Customer Experience 479

7 Shifts

OCTOBER 28, 2024

In this article: How to calculate your restaurant customer acquisition cost (CAC) How to optimize your restaurant’s CAC and reduce costs What is a good cost per customer acquisition? Our restaurant scheduling software helps prevent over or understaffing, letting you avoid wasted labor costs.

Loyalty Program 195

Loyalty Program Fast Casual Social Media Email Marketing 195

Restaurant Business

JUNE 11, 2025

View All Articles by This Author Want breaking news at your fingertips? Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here. News food drink Joe Guszkowski is a senior editor with Restaurant Business covering technology and casual-dining chains.

Fast Casual 185

Fast Casual Front of House Back of House Leadership 185

Cheetah

NOVEMBER 17, 2021

Taking advantage of the growing trend of reducing food waste is a great way to achieve both. By taking a few simple actions to reduce food waste, operators can position themselves as a conscious business that appeals to the heart of their patrons. The Food Waste Pandemic. Covid-19 Boosts Food Waste Reduction Trend.

Waste 148

Waste Compost Food Social Media 148

Modern Restaurant Management

JUNE 23, 2020

billion tonnes of food is wasted each year, a clear motivation for thinking about reducing food waste to protect the environment. Sustainable dining out, and eating at home of course, is one way to reduce wastefulness of natural resources, both contributing to the protection of the environment and encouraging healthier eating habits.

Sustainability 414

Sustainability 2030 Food Supply Waste 414

Perfect Daily Grind

JUNE 4, 2025

You may also like our article on how automation can better support baristas. Improving efficiency and reducing waste Other key components of automation in coffee shops are improving workflow and minimising costs to reduce waste, which are increasingly crucial as business costs rise across the board. Enjoyed this?

Café 114

Café Customer Service Technology Customer Experience 114

EATER

OCTOBER 30, 2024

Do we recoil at flourless chocolate cake because it shares a texture with human waste? Dan Kosmayer/Shutterstock The reviled Halloween treat, which has deep roots in American history, should have a better rep Much like the word “moist” and the music of Nickelback, candy corn is a thing that’s cool to hate. They’re invalid.

2013 293

2013 Agriculture Advertising Take-out 293

Culinary Cues

AUGUST 7, 2021

This is defined in articles from local newspapers to the New York Times, from industry magazines and websites to social media, and from industry blogs to podcasts by the dozens – everyone states the problem, points a finger, and portrays the issue as someone else’s doing. . Restaurant waste nips away at profitability – why?

Social Media 474

Social Media Cash Management Blog Equipment 474

Restaurant Business

JUNE 13, 2025

View All Articles by This Author Want breaking news at your fingertips? Premium Food An eye on food waste inspires a chicken salad that becomes a best seller Behind the Menu: Millers All Day repurposed leftover breakfast waffles into croutons to create a new signature—the Chicken and Waffle Salad. Sign up here.

Reservations 210

Reservations Leadership Advertising 2025 210