Audits Compost Inventory Operations 
Modern Restaurant Management
FEBRUARY 29, 2024
Sweetgreen implemented tech solutions to improve their operations, boost sustainability , and personalize customers’ experiences. Hot Palette Holdings uses AI to improve their forecasting, optimize inventory, and reduce waste. For instance, technology can help restaurants: Optimize operations. Manage labor shortages.
Modern Restaurant Management
APRIL 11, 2024
To embrace the opportunities of the new year, restaurants should prioritize three key resolutions: embracing new customer experiences, emphasizing sustainability initiatives, and revisiting fundamental aspects of their operations. Back-of-house operations also offer significant technological opportunities.
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Modern Restaurant Management
MAY 14, 2021
Donation, composting, and organic recycling are all available options to restaurant operators attempting to reduce the amount of food scraps entering their solid waste bins. Before implementing any food diversion efforts, it’s helpful to know where the operation currently stands in regard to food waste. Composting.
Lavu
FEBRUARY 2, 2024
Proper food waste management is crucial in this regard, involving practical tips such as conducting a waste audit to identify areas where waste can be minimized. A POS system is not just about taking orders; it’s a powerful tool for efficient inventory management.
The Restaurant Times
JULY 28, 2021
When large amounts of food or inventory are wasted, the overall revenue of the restaurant goes down. You don’t want to waste your inventory on burnt or spilt food. To manage the waste effectively, you need to put together an effective Standard Operating Procedure (SOP). Conduct Waste Audits. Categorize The Waste.
Xtra Chef
NOVEMBER 20, 2019
Not only is food waste a serious humanitarian issue, it’s also a business issue – one that is hitting the pockets of every restaurant operator that doesn’t take the issue seriously. Knowing what quantity and when to order in order to not over-order requires inventory management of the highest order. ??
Xtra Chef
SEPTEMBER 20, 2019
52% of restaurant professionals named high operating and food costs a top challenge. Consistently tracking prices and auditing vendors is an easy way to manage prime costs in a tricky labor market. Most restaurants have creative ways to reduce waste from repurposing leftover kitchen trim to composting.
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