Modern Restaurant Management

JULY 24, 2023

AI can also improve sustainability within restaurants – and throughout their supply chains – with huge benefits that include waste and carbon emissions reduction, cost savings, and meeting consumer demand. Here, AI can help verify suppliers’ compliance with audit and certification standards. Building consumer trust.

Supplies 167

Supplies Sustainability Food Supply Food Safety 167

PathSpot

OCTOBER 11, 2023

In this blog, we’ll explore the time wasted on filling out forms, labeling food, and other Standard Operating Procedure (SOP) tasks and discuss how streamlining these processes can improve efficiency without compromising safety – saving time and resources. It’s a win-win.

Food Safety 40

Food Safety Waste Food Document 40

7 Shifts

DECEMBER 3, 2019

Step 1: Audit Your Current Location(s) Before you start planning for your future, take a look at your past and your present. Still, you should conduct a thorough audit of your current restaurant(s) before expanding your business further. Read on for our actionable, step-by-step process on how to expand your franchise.

Franchise 368

Franchise Franchising Audits Point of Sale 368

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

FEBRUARY 14, 2023

Restaurants should routinely conduct supplier audits to be certain that all food safety and QA practices are being followed before the food even arrives at your restaurant. Additionally, audits and confirmation of safety certifications should be standard operating procedure before working with new vendors.

Food Safety 189

Food Safety Kitchen Safety Loyalty Program Employee Relations 189

The Restaurant Times

MAY 25, 2021

The first inspection involves an audit process and followed by the physical inspection of the restaurant premises where the food is prepared. Auditing processes ensure that safety standards are met in the procurement of ingredients and preparation of food. Waste Management . Source: Washington Hospitality Association.

Food Safety 98

Food Safety Kitchen Safety License Audits 98

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

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 153

Recycling Waste Workshop Training 153

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. Moving forward, organizations will stop doing the same annual audits for all suppliers.

2022 180

2022 Food Supply Back of House Kitchen Safety 180

PathSpot

JANUARY 17, 2024

Advanced software solutions are vital in automating inventory tracking, reducing waste, and optimizing efficiency. As you implement PathSpot’s SafetySuite you’ll be better equipped to navigate the complex world of BOH food safety, minimize risks, and ensure the highest quality and safety standards in your food products.

Back of House 52

Back of House BOH Operations Food Safety 52

Perfect Daily Grind

OCTOBER 1, 2022

Coffee Planet partners with The Waste Lab to implement sustainable waste solutions. OCRI uses recyclable and compostable packaging and has reduced food waste in its coffee shops to less than 3%. Exhibitors at this year’s event will include roasters, coffee shop owners, and roasting equipment manufacturers.

2022 135

2022 2023 Point of Sale Webinar 135

The Restaurant Times

JUNE 3, 2020

With less capital expenditure, low initial setup costs, minimal staff, and equipment requirements, the dynamics of dark kitchens are more favorable than a dine-in facility. If there are any discrepancies between the numbers, you can then easily analyze and audit the areas where maximum expenditure has happened. .

Cash Management 88

Cash Management Point of Sale Front of House Equipment 88

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

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

Restaurant365

JULY 14, 2021

Restaurant food waste is a pressing topic in the food and restaurant industry. ” However, the impact of food waste doesn’t just stop at landfills. ” However, the impact of food waste doesn’t just stop at landfills. Are you ready to see what you can implement to start reducing your restaurant food waste?

Waste 78

Waste Compost Food Inventory 78

Modern Restaurant Management

SEPTEMBER 22, 2022

Today’s digital solutions allow you to audit and evaluate your supply chain’s sustainability and resilience. This exercise can also help you identify – and resolve – issues that are wasting money, like over portioning, over ordering, and theft. Reduce food waste. Adjust your menu.

Food Supply 212

Food Supply Supplies Food Waste 212

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

The Rail

MARCH 22, 2024

Conducting an Energy Audit The first step towards improving restaurant efficiency is conducting an energy audit. An audit can help identify outdated equipment that is consuming more resources than necessary. Dining establishments can conduct the audits online or hire a professional to perform a detailed assessment.

Audits 52

Audits Sustainability Loyalty Program Compost 52

Modern Restaurant Management

MARCH 29, 2021

Number Three : Audit your time keeping. Number Four : Audit sales every half-hour in your POS system. It is one of the most important pieces of equipment you'll ever purchase. They’re not working, and they are milking the time clock. Make sure that your employees are punching in with the right job codes.

Audits 208

Audits POS Sports Training 208

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. Vegan diets are on the rise, with 600,000 vegans in the UK, according to the Vegan Society.

Hospitality 183

Hospitality Food Consumer Goods Point of Sale 183

Modern Restaurant Management

NOVEMBER 16, 2021

Improve inventory management – With cloud, valuable time and resources managing inventory manually becomes a thing of the past since you can access what ingredients, for instance, are available on site, what items are about to expire and what food items are going to waste. Say you’re overseeing 500 locations nationwide.

Customer Experience 203

Customer Experience Operations Loyalty Program Front of House 203

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 180

Transportation Food Supply Supplies Waste 180

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

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. This real-time data helps restaurants improve order accuracy, reduce over-ordering and overproduction, and ultimately reduce food waste.

Back of House 52

Back of House Front of House BOH Point of Sale 52

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 194

2021 Point of Sale Food Safety Kitchen Safety 194

Marketman

JUNE 18, 2019

Unsure of where to start, you kicked-off the process with an on-site sustainability audit. Much to your surprise, the amount of food that was wasted could virtually feed a small nation.Trash was being tossed into the recycle bins, contaminating the truly recyclable items. The results were shocking! with reusable containers.

Recycling 63

Recycling Sustainability Waste Compost 63

Modern Restaurant Management

APRIL 2, 2020

Checklist app automates daily food safety and operational task management as well as regular maintenance and audit procedures. Timer is an easy to use application to create timers for any activity that requires time tracking from cooked and cooled food, to non-food items that require tracking such as routine cleaning and waste removal.

Healthcare 206

Healthcare Employee Relations Online Ordering Customer Service 206

Modern Restaurant Management

MARCH 11, 2020

GFCO is the only gluten-free certification that holds companies and products accountable through audits, random product testing and process surveillance. All GFCO certification bodies are accredited to ISO 17065, ensuring they follow internationally established best practices for auditing and product certification.

Bar 154

Bar Cash Management Loyalty Program Point of Sale 154

Apicbase

APRIL 20, 2022

That’s where an extensive operations manual comes in, including your processes, recipes, portion sizes, suppliers, safety and hygiene guidelines, equipment, pricing, appropriate furnishings, etc. Audited financial statements can reassure potential business owners and investors. That’s just the start of their financial commitment.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 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

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

AUGUST 19, 2020

Available curriculum includes: Culinary Foundations, Plant-Based Foundations, Seafood Literacy, James Beard Foundation’s Waste Not, and American Egg Board’s EggPro Course. Ability to support 100 percent online as well as blended programs. Communication platform.

Kitchen Safety 206

Kitchen Safety Loyalty Program Delivery Customer Service 206