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 141

Waste Recycling Compost Café 141

The Rail

JANUARY 1, 2024

One of these is your attitude to waste. When your staff treats food and other resources inefficiently, it can genuinely impact your ability to continue operating. It’s no wonder, then, that more restaurants are training their staff in zero-waste methods. Investment in training your staff in zero-waste can boost sustainability.

Waste 59

Waste Training Audits Consumer Goods 59

Restaurant365

JULY 14, 2021

Restaurant food waste is a pressing topic in the food and restaurant industry. Studies show that about 35% of all food produced in the United States goes unsold or uneaten. ” However, the impact of food waste doesn’t just stop at landfills. Start by auditing your food waste.

Waste 78

Waste Compost Food Inventory 78

Xtra Chef

NOVEMBER 20, 2019

The holiday season can be a boon for many restaurants, but it can also exacerbate an issue that plagues the restaurant industry all year long: food waste. The Issue of Food Waste in the Restaurant Industry. Food waste in the restaurant industry is real. million tons of food waste annually.

Waste 75

Waste Compost Front of House Food 75

Modern Restaurant Management

OCTOBER 18, 2022

Give them charging stations and a reason to stay (delicious food, great service, and a comfortable atmosphere) while their cars are charging. People ( especially millennials ) are increasingly interested in sustainability and want to support brands that are aligned with their values. Demonstrate your commitment to sustainability.

Audits 187

Audits 2040 Food Safety Consumer Goods 187

Touch Bistro

MAY 10, 2021

And one area that is often overlooked is the question of how to reduce food waste in restaurants. Food waste costs restaurants a staggering $162 billion per year , and in America alone, restaurants generate as much as 33 billion pounds of food waste per year. Different Types of Restaurant Food Waste.

Waste 59

Waste Food Compost Tip Distribution 59

Modern Restaurant Management

AUGUST 25, 2021

Luckily, a commitment to more sustainable operations can coexist with healthy profits, and even growing margins. Below are five important areas of focus for restaurant and catering professionals who are re-imagining their operations for a newer, more sustainable normal. First Priority: Getting Smarter.

Operations 195

Operations Ordering Sustainability Food Supply 195

The Restaurant Times

JULY 28, 2021

Food wastage is one of the core problems of UAE restaurants. As per the Food Sustainability Index, a person wastes 494 pounds of food per year in the UAE, which is way higher than in the USA and Europe. High food waste is not just bad for restaurants, it also impacts the environment and food security significantly.

Waste 52

Waste Management Management Operations 52

The Rail

MARCH 22, 2024

However, with the growing focus on sustainability and green initiatives, restaurants are increasingly looking for ways to become more energy-efficient. Conducting an Energy Audit The first step towards improving restaurant efficiency is conducting an energy audit.

Audits 52

Audits Sustainability Loyalty Program Compost 52

Modern Restaurant Management

FEBRUARY 14, 2023

Fewer employees have carried the burden of prepping, cooking, and serving food while working to keep guests safe. The CDC estimates that, each year, 48 million ( one in six ) Americans get sick from contaminated food or beverages, a problem that costs more than $15.6 will create more job seekers in the restaurant/hospitality industry.

Food Safety 188

Food Safety Kitchen Safety Loyalty Program Employee Relations 188

Lavu

NOVEMBER 17, 2023

This low profit margin can be attributed to the high overhead costs associated with running a restaurant, including rent, labor, food and beverage costs, and utilities, often account for a major chunk of your expenses, making it challenging to increase your restaurant profit margin. To enhance profits, effective food cost management is key.

Fast Casual 123

Fast Casual Fine Dining Food Truck Loyalty Program 123

Notch

MARCH 17, 2022

Sustainability has had an ongoing and increasing influence on operations in the foodservice industry. And as we begin to return to post-pandemic life, 2022 has been predicted to be the year of the sustainability revival. And, t he pandemic hasn’t shaken diners' interest in sustainability. Green Star Restaurant.

Sustainability 52

Sustainability Operations Seasonal Menu Compost 52

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

Hot Schedules

OCTOBER 5, 2021

Make Sure Your Food Suppliers are Grade-A. Like any new relationship, the beginning can be harmonious and productive, but it takes constant effort to ensure your food and beverage suppliers remain Grade-A. You have lots of choices on which companies supply your restaurant inventory, but how do you spot and manage great food suppliers?

Food Supply 137

Food Supply Food Mobile Ordering Inventory 137

Modern Restaurant Management

MARCH 27, 2023

The restaurant industry is guilty of producing large amounts of carbon emissions in its quest to deliver delicious food and memorable culinary experiences for customers. In fact, the food and drinks industry (of which the restaurant industry forms a part) is responsible for around one third of all greenhouse gas emissions annually.

Transportation 179

Transportation Food Supply Supplies Waste 179

Modern Restaurant Management

MAY 7, 2021

. “After almost four decades of learning and growing, our company has decided it’s time to go back to what first brought people to our brand – and that includes offering bolder-than-ever Tex-Mex food and pulling together design elements that are inspired by On The Border’s legacy.

Franchise 172

Franchise Franchising Sustainability Fast Casual 172

Modern Restaurant Management

SEPTEMBER 14, 2021

He started his career with Hardee’s Food Systems in 1983 ending in the position of District Manager. Paul Soulliere began his career with Hardee's Food Systems in 1978 and worked his way up as Crew Supervisor, Assistant Manager, and Restaurant Manager. Bill is a 1982 graduate of Michigan State University.

Food 172

Food Tip Distribution Guest Recovery Food Safety 172

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 147

Recycling Waste Workshop Training 147

Cheetah

MAY 25, 2021

Benefits of Working with Fresh Cut and Prepared Foods Suppliers. JIT, a ready-to-serve inventory of high-quality fresh-cut items, enables restaurants to cut down on preparation time, saving both prep time and reducing inventory waste. Enhance Food Safety. Daylight Foods - Fresh Produce from Farm to Restaurants?.

Kitchen Safety 148

Kitchen Safety Food Safety Food Supply Inventory 148

Modern Restaurant Management

FEBRUARY 10, 2020

Good Food Restaurant Scorecard. Despite skyrocketing demand for plant-based food across the U.S., 42 of the country’s favorite fast food and restaurant chains still don’t offer a plant-based entrée, according to a report released today by The Good Food Institute (GFI).

Hospitality 179

Hospitality Food Consumer Goods Point of Sale 179

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. Clinton Anderson, CEO, Fourth Enterprises.

2022 179

2022 Food Supply Back of House Kitchen Safety 179

Sling

MAY 9, 2023

ADD_THIS_TEXT Restaurant operations (or RO for short) is the collective term for all the activities that go into managing a food-service business — everything from the daily responsibilities that need to be done to the long-term planning that keeps the business on track. Doing so involves more than just the food your diners leave behind.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

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%. World AeroPress Championship announces Oatly as official 2022 Sustainability Sponsor.

2022 135

2022 2023 Point of Sale Webinar 135

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. In 2024, we anticipate a continued evolution, where technology and sustainability will play pivotal roles in reshaping the culinary experience.

2024 214

2024 Loyalty Program Cash Management Customer Experience 214

Marketman

JULY 7, 2019

The quality of the food you serve ensures diners keep your tables packed. Do you know enough about your food suppliers to answer the tough questions your customers may already be asking? food vendors (2018 ranking) to give you the information you need. Countdown of the top ten food vendors. Number 9: The Ben E.

Recycling 40

Recycling Food Agriculture Transportation 40

Marketman

JULY 7, 2019

The quality of the food you serve ensures diners keep your tables packed. Do you know enough about your food suppliers to answer the tough questions your customers may already be asking? food vendors (2018 ranking) to give you the information you need. Countdown of the top ten food vendors. Number 9: The Ben E.

Recycling 40

Recycling Food Agriculture Transportation 40

Apicbase

MAY 12, 2023

There are so many moving parts that working in chaos is the default work setting for many food service companies. As CEO of Apicbase, and host of The Food Service Growth Show, I talk with restaurant leaders daily. As a result, they manage perishables much better, leading to lower food costs. An example is food traceability.

Operations 52

Operations Back of House Sustainability Front of House 52

EATER

APRIL 11, 2023

Ingredient by ingredient, Hawaiʻi chefs and farmers are working towards putting more local food on diners’ plates Down a muddy road in Waimanalo, half an hour from bustling Honolulu, Fung Yang cuts airy portobello mushrooms from miniature landscapes of white mycelium inside of a temperature-controlled shipping container.

Compost 99

Compost 2000 2012 Fine Dining 99

Apicbase

FEBRUARY 8, 2024

Ultimately, success in restaurant operations management not only ensures smooth day-to-day functioning but also lays the foundation for sustained growth and customer satisfaction. The process requires accurate and up-to-date sales figures, food costing, and inventory data to make the necessary calculations.

Definition 52

Definition Operations Management Management 52

Apicbase

FEBRUARY 8, 2024

Restaurant operations management is about making sure everything in a restaurant works together smoothly to deliver great service, tasty food, and keep everyone happy, from the guests to the staff. The process requires accurate and up-to-date sales figures, food costing, and inventory data to make the necessary calculations.

Definition 52

Definition Operations Management Management 52

Marketman

JUNE 18, 2019

Not too long ago the journey to turn your restaurant into a sustainable establishment began. Unsure of where to start, you kicked-off the process with an on-site sustainability audit. Your kitchen has never been so efficient – serving sizes were slightly reduced, lessening waste and reducing food costs.

Recycling 63

Recycling Sustainability Waste Compost 63

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 Consider your ingredients.

Sustainability 104

Sustainability Consumer Goods Point of Sale Waste 104

Modern Restaurant Management

MARCH 11, 2020

This edition of MRM News Bites features a double dose from US Foods, SpotOn Transact, DoorDash Kitchens, Virtual Restaurant Consulting, Tripleseat and Gather, wagamama, Toast, The Gluten Intolerance Group, Instawork and StaffMate Online, Procurant and Yellofin, Sift, 7shifts, ParTech, Revel Systems and Como, Kabbage, Bluecrew and Cuboh.

Bar 149

Bar Cash Management Loyalty Program Point of Sale 149

Marketing4Restaurants

MAY 23, 2022

Here’s the next set of trends we are to expect in the restaurant industry all over the world and if you’re looking for sustainability and profitability, these could be of great help: Mission-focused restaurants Now, we’re gonna lead into mission-focused restaurants, something I think we’re gonna see a lot of this year.

Hiring 52

Hiring Front of House Back of House Food Supply 52

Marketing4Restaurants

MAY 23, 2022

Here’s the next set of trends we are to expect in the restaurant industry all over the world and if you’re looking for sustainability and profitability, these could be of great help: Mission-focused restaurants Now, we’re gonna lead into mission-focused restaurants, something I think we’re gonna see a lot of this year.

2022 52

2022 Hiring Front of House Back of House 52

Modern Restaurant Management

APRIL 2, 2020

They include PepsiCo, Uber Eats, Constellation Brands, Moët Hennessy USA, Robin Hood Foundation, Ecolab, Cargill, Boston Beer Company, Shift4 Payments, P&G Professional, Ventura Foods, United HealthCare, The Elliot Group, Davis Wright Tremaine LLP, and the Light Foundation. ” The BOHA! restaurants.

Healthcare 203

Healthcare Employee Relations Online Ordering Customer Service 203

Apicbase

APRIL 20, 2022

Guests expect your food to taste the same, no matter which location they visit or order from. Audited financial statements can reassure potential business owners and investors. So take the time to optimise your workflows, implement solid protocols and map out your food and beverage tech strategy before you start to look for investors.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52