Modern Restaurant Management

FEBRUARY 14, 2023

Ensure safety all along the supply chain. Therefore, food safety and QA must begin at food products’ point of origin and continue all along the supply chain until the food is (safely) served to your guests. Tech tools are instrumental in streamlining this effort. that the hospitality industry should leverage.

Food Safety 189

Food Safety Kitchen Safety Loyalty Program Employee Relations 189

Clover - Restaurants

MAY 3, 2024

Kitchen equipment is visibly dirty. Dirty rags are used to clean food contact surfaces and equipment. No supply of potable water in the food preparation area. Employees aren’t wearing personal protective equipment. Walk-in freezers are poorly maintained. Food isn’t kept at recommended temperatures in buffets.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Modern Restaurant Management

OCTOBER 7, 2021

Both of these technological advancements are instrumental in ensuring excellent customer service and reducing food waste. As far as food waste is concerned, manual inventory monitoring is usually one of the main culprits. Inventory shortage limits the restaurant’s earning potential, and excess stocks or inventory are wasted.

Technology 196

Technology Operations Food Safety Kitchen Safety 196

Modern Restaurant Management

OCTOBER 18, 2022

Elevate inspections and audits. Instead, rely on integrated tech tools for easier, faster, and more accurate inspections and audits. Are you minimizing waste (and associated costs)? Tech tools can help boost efficiency, reduce waste, staff smarter, as well as improve inventory, ordering, inspections, and more.

Audits 189

Audits 2040 Food Safety Consumer Goods 189

Modern Restaurant Management

DECEMBER 16, 2021

With current supply chain issues and these brands already operating under thin margins, we expect operators to be strategic when it comes to menu sizes, limited offerings and daypart offerings to limit waste, cut costs, and maximize profitability. Supply chain issues are forcing restaurants to re-evaluate their menu options.

2022 180

2022 Food Supply Back of House Kitchen Safety 180

Sling

MAY 9, 2023

4) Minimize food waste Minimizing waste is essential because food costs are one of the largest expenses that most restaurants have to contend with. 6) Equip your team with the right tools One of the most effective ways to streamline RO is to equip your team with the right tools.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

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 188

2022 Allergens Food Food Safety 188

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 215

2024 Loyalty Program Cash Management Customer Experience 215

Perfect Daily Grind

OCTOBER 1, 2022

The online event will explore the challenges that farmers and their communities face, as well as OOH coffee operators, and expand on how Nescafé provides support to these supply chain actors. Coffee Planet partners with The Waste Lab to implement sustainable waste solutions. Registration is now open.

2022 135

2022 2023 Point of Sale Webinar 135

Modern Restaurant Management

SEPTEMBER 22, 2022

We were ill-prepared for the COVID pandemic that devastated the food industry with supply chain disruptions, product and labor shortages, and soaring inflation. The biggest learning from COVID is that food businesses must be prepared for any crisis – and ensure their suppliers all along the supply chain are also prepared and resilient.

Food Supply 212

Food Supply Supplies Food Waste 212

Modern Restaurant Management

MARCH 9, 2021

Waste management is one of the challenges affecting the restaurant industry. Research from the University of Arizona shows that fast-food restaurants waste 9.55 percent, while full-service restaurants waste 11.3 Therefore, you should start by monitoring waste production before consolidating your efforts. Map Your Goals.

Waste 203

Waste Management Management Recycling 203

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

Modern Restaurant Management

FEBRUARY 10, 2020

Having a strategy for plant-based is now a business imperative–your customers want it and your competitors are doing it,” said The Good Food Institute Foodservice and Supply Chain Manager Zak Weston. “We’re thrilled to become a preferred supplier to Sodexo, which serves over 75 million consumers each day.

Hospitality 183

Hospitality Food Consumer Goods Point of Sale 183

Modern Restaurant Management

MARCH 27, 2023

From emissions released during the production of the ingredients, to the water used to grow fruit and vegetables, to the transportation emissions involved in the supply of ingredients – the carbon footprint associated with the resulting meal can be as much as eight kg of carbon dioxide (CO2).

Transportation 180

Transportation Food Supply Supplies Waste 180

Apicbase

FEBRUARY 8, 2024

It covers everything from managing the team and overseeing how meals are prepared and served, to making sure the place meets health and safety rules, keeping an eye on the money and supplies, and thinking of ways to make the experience better for customers and help the business grow.

Definition 52

Definition Operations Management Management 52

Modern Restaurant Management

SEPTEMBER 14, 2021

That August, the James Beard Awards announced an audit of policies and procedures, which was conducted by various stakeholders, including subcommittee members, the Awards committee, James Beard Foundation staff, and consulting firms specializing in equity, justice, sustainability, and awards protocols and processes.

Food 173

Food Tip Distribution Guest Recovery Food Safety 173

Apicbase

FEBRUARY 8, 2024

It is the operations department’s responsibility to ensure staff are trained and equipped with everything they need to implement best practices and adhere to health and safety standards to safeguard both customers and staff. The system enhances control, facilitating regular audits, error detection, and process improvements.

Definition 52

Definition Operations Management Management 52

Apicbase

APRIL 5, 2024

Determine precise batch quantities based on actual demand, enabling more accurate food cost control and less waste. More transparency in the supply chain helps avoid unnecessary recalls, which are damaging to your reputation and expensive to fix. The best back-of-house restaurant software has built-in traceability features.

Back of House 52

Back of House Front of House BOH Point of Sale 52

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. For example, why not use “task lighting” over the cooking equipment that is less often used.

Operations 34

Operations Audits Equipment Management 34

Modern Restaurant Management

AUGUST 19, 2020

Diversified Foodservice Supply LLC, reorganized its portfolio of businesses to better support its customers. The new TundraFMP unit combines the Tundra Restaurant Supply and Franklin Machine Products businesses as well as KNG and Restaurant Discount Warehouse. Diversified Foodservice Reorganizes Portfolio. Communication platform.

Kitchen Safety 206

Kitchen Safety Loyalty Program Delivery Customer Service 206

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. It shows you what your restaurant owns (assets like equipment and cash), what you owe (bank loans and accounts payable), and how much capital you’ve invested (equity).

Cash Management 90

Cash Management Point of Sale Tip Distribution Inventory 90

Modern Restaurant Management

MAY 7, 2021

This could translate to an additional 500 to 1,500 metric tons of paper waste eliminated annually across the U.S. ” Understanding that sustainability requires partnership throughout the supply chain, Burger King are partnering with The Coca-Cola Company and Kraft Heinz to bring these initiatives to life. .

Franchise 173

Franchise Franchising Sustainability Fast Casual 173