Modern Restaurant Management

DECEMBER 16, 2021

Our restaurant of the future is designed to benefit guests, employees and franchisees, with a new external design and a reimagined kitchen that will make it easier for us to serve hot, delicious food quickly for frictionless guest experiences, and we expect to see a lot more of that next year. You order online and receive a code.

2022 177

2022 Food Supply Back of House Kitchen Safety 177

Modern Restaurant Management

AUGUST 25, 2021

One of the largest problems on the hands of restaurant and catering professionals through the unpredictable supply and demand of COVID-19 was food waste. Often, the resulting waste was not only the food but also the associated costs and energy spent on more waste management.

Operations 176

Operations Ordering Sustainability Food Supply 176

Modern Restaurant Management

SEPTEMBER 16, 2020

In 2018, when China stopped accepting plastics and recycling from the US, waste management professionals wondered whether the recycling industry could survive the loss of a major market for America’s commodity scrap. Though landfill closures have also contributed to rising costs, recycling is still the cheaper option for waste disposal.

Recycling 123

Recycling Waste Workshop Training 123

Apicbase

MAY 8, 2024

It helps you track waste and theft to better control running costs. MarketMan is a versatile tool designed for restaurants of all sizes. In contrast, Apicbase is explicitly designed to manage the complex operations of multi-site and enterprise-level food service companies, including central kitchens. Who is MarketMan for?

Inventory 52

Inventory Food Supply Kitchen Safety Back of House 52

Restaurant365

APRIL 14, 2020

No matter what business model your restaurant is operating on, managing your restaurant inventory helps you prevent waste, lower your food cost, and maximize your bottom line. In a time when your business is experiencing fluctuations, reusing ingredients will also help ensure you cycle through your inventory before spoilage or waste.

Inventory 109

Inventory Delivery Management Management 109

Modern Restaurant Management

JANUARY 8, 2024

This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits. While you can not always control the commodity pricing, you can control how you manage it by reducing waste, optimizing efficiencies and leveraging margins.

2024 212

2024 Loyalty Program Cash Management Customer Experience 212

Modern Restaurant Management

MARCH 13, 2023

” To prevent food loss and waste across the food supply chain and help ensure safe, good-quality food gets to those who need it most, the 2022 Food Code has clarified that food that is stored, prepared, packaged, displayed, and labeled according to Food Code safety provisions can be donated.

2022 163

2022 Allergens Food Food Safety 163

RGU

JANUARY 1, 2020

Debra Murphy As I was working on my content audit , I came across a couple of posts on small business marketing trends for the years 2013 and 2014. A marketing plan focuses your efforts and helps you avoid wasting time and money doing things that aren’t moving your business towards your goals.

Small Business 52

Small Business Marketing Email Marketing Mobile Ordering 52

Notch

JANUARY 23, 2019

Spend Less Money on Food Restaurateurs who are serious about increasing their profits must conduct a complete supply-chain audit. Reduce Food Waste Once you have reduced the costs of your ingredients, it's time to ensure that almost none of it goes into the trash. In the kitchen, develop a laser-focus on reducing food waste.

Email Marketing 72

Email Marketing Merchandise Website Management Point of Sale 72

Notch

JANUARY 23, 2019

Spend Less Money on Food Restaurateurs who are serious about increasing their profits must conduct a complete supply-chain audit. Reduce Food Waste Once you have reduced the costs of your ingredients, it's time to ensure that almost none of it goes into the trash. In the kitchen, develop a laser-focus on reducing food waste.

Email Marketing 52

Email Marketing Merchandise Website Management Point of Sale 52

MBB Hospitality

APRIL 25, 2018

They can even help with menu creation and design and marketing strategies. They can also help with food distribution and inventory so that you are never running out of prime ingredients, but also keeping waste to a minimum as well. The success of any restaurant is finding that right balance between quality food and service and cost.

Hospitality 40

Hospitality Franchise Franchising Recruiting 40

EATER

JULY 29, 2021

“There is an ongoing conflict between the level of commitment you have to make and the convenience-sacrifice for environmental action that feels pretty real,” says Sarah Rich, a freelance editorial director who has written extensively at the intersection of food, design, and sustainability. “If

Sustainability 102

Sustainability Consumer Goods Point of Sale Waste 102

Modern Restaurant Management

SEPTEMBER 14, 2021

Sandy is a graduate of Walsh College with a Bachelor’s of Accountancy and accomplished the designation of Certified Scrum Master in 2017. She is instrumental in all of the company websites, network security systems, data backups and other technical needs. William (Bill) M. Angott: President and Chief Executive Officer | 25 years.

Food 153

Food Tip Distribution Guest Recovery Food Safety 153

Modern Restaurant Management

MARCH 27, 2023

Even without accounting for the emissions impact of a restaurant's supply chain, the amount of environmental damage from materials consumed and wasted in the food preparation process can be staggering. Reduce material consumption and waste This is probably the easiest way for restaurants to reduce their carbon footprint.

Transportation 178

Transportation Food Supply Supplies Waste 178

Modern Restaurant Management

FEBRUARY 10, 2020

Through this partnership, JUST joins Sodexo’s commitment to sourcing responsibly, encouraging plant-based meals and reducing food waste as part of Sodexo’s Better Tomorrow 2025 strategy to reduce their carbon emissions 34 percent by 2025.

Hospitality 149

Hospitality Food Consumer Goods Point of Sale 149

Modern Restaurant Management

MARCH 11, 2020

” The 25th edition of Scoop features products designed to help bar-and-grill operators easily get creative and innovate with their menus, with elevated, upsell-worthy versions of their traditional bar-and-grill fare. Toast launched Toast Hardware, a suite of point of sale tools designed by Toast for the restaurant community.

Bar 121

Bar Cash Management Loyalty Program Point of Sale 121

Modern Restaurant Management

AUGUST 19, 2020

launched US Foods Ghost Kitchens, a program designed to guide restaurant operators every step of the way when opening their own operation, helping them easily add a new revenue stream. It is designed to be flexible depending on the needs of each institution, and the dozens of instructors teaching courses this fall.

Kitchen Safety 192

Kitchen Safety Loyalty Program Delivery Customer Service 192

Modern Restaurant Management

MARCH 2, 2021

74 percent believe it is important for businesses to have a third-party audit to ensure compliance of safety protocols. The linear numeric scale scored each hangover element, such as headaches, sickness and time wasted in bed, on a scale from one to ten. This fruity number also scored second for time wasted in bed (9hrs).

2021 170

2021 Point of Sale Food Safety Kitchen Safety 170

EATER

OCTOBER 13, 2020

It was not designed that way. This umbrella awards committee oversees six separate subcommittees, each one responsible for a different set of awards: Leadership, Books, Restaurant Design, Broadcast Media, Journalism, and the best known, the Restaurant and Chef Awards. A revote never happened.

Social Media 100

Social Media Employee Relations Leadership Email Marketing 100

Apicbase

APRIL 20, 2022

They also expect a consistent menu, interior design, and ambience across restaurants. Audited financial statements can reassure potential business owners and investors. Also, monitor no-so-obvious KPIs such as food cost variance , inventory turnover and food waste. Your profit picture may look completely different.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

Modern Restaurant Management

APRIL 2, 2020

This fund is designed to help those struggling employees.” Checklist app automates daily food safety and operational task management as well as regular maintenance and audit procedures. “Early estimates indicate that as many as five to seven million restaurant employees could lose their jobs. ” The BOHA! restaurants.

Healthcare 174

Healthcare Employee Relations Online Ordering Customer Service 174

24/7 Waiter

JUNE 2, 2017

Let’s start with the most obvious – which is that a restaurant using incandescent bulbs (which means each unit takes up 100 watts of energy PER HOUR) is wasting huge sums of money and energy. Homeowners are able to request that their energy provider come in and do audits.

Operations 34

Operations Audits Equipment Management 34

Xtra Chef

DECEMBER 11, 2019

Restaurants, however, need to take inventory counts as frequently as daily, weekly, or monthly—especially as inventory is more prone to waste, spoilage, and theft. Keep in mind, not all restaurant management software is designed with operations teams in mind. Completing tax returns & providing tax advice and assistance.

Cash Management 90

Cash Management Point of Sale Tip Distribution Inventory 90

Modern Restaurant Management

MAY 7, 2021

On The Border is taking it back to the 1980’s with the debut of its new prototype that pays homage to the brand’s first design and renowned experience, top photo. ” On The Border’s new design is part of an overall brand enhancement to improve the guest experience. . On the Border Debuts New Prototype.

Franchise 153

Franchise Franchising Sustainability Fast Casual 153

EATER

APRIL 11, 2023

Emerging from the discarded container — one of five at Yang’s Small Kine Farm, a no-frills plot abutting a succulent nursery and a range of salvage and waste reclamation businesses — he takes a big bite out of a larger portobello: quality control. It took Yang years to fine-tune turning local green waste into mushroom substrate.

Compost 97

Compost 2000 2012 Fine Dining 97