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As a restaurant manager, maintaining food safety is your number one responsibility. As a manager, understanding the causes and symptoms of foodborne illness is key, not just for staying in compliance with health regulations but also for safeguarding the health of your customers (and the reputation of your business).
If your restaurant or suppliers are involved in a recall, there’s a lot to manage. Many restaurants still rely on manual or disjointed systems, which makes recall management slow, error-prone, and ineffective. The Benefits of Automation The benefits of automation for recall management cannot be overstated, as it improves: Speed.
However, while there have been documented problems associated with poorly managed fish farms, modern, ethically managed aquaculture with carefully controlled conditions is still considered by scientists to be one of the best ways for humans to meet the growing demand for animal protein with minimal environmental damage.
And to survive this crisis (and any future crises), restaurants need to effectively manage the ongoing risks to protect their brand reputation and avoid costly liabilities. Since third-party audits aren’t currently feasible, self-assessments must become a critical part of your operations and quality systems.
Waste management is one of the challenges affecting the restaurant industry. Best-in-class restaurants are now responding to this challenge: working with consultants and waste management companies to rethink their waste management strategies. You can also consult your employees and customers when doing the waste audit.
You’re unlikely to eliminate all your sources of overuse immediately. Managing Inventory The first area of focus for any waste elimination strategy is your restaurant’s approach to ingredients. By managing your food more effectively, you’re minimizing costs and reducing pressure on the environment.
In this guide, youre going to learn: The key components of effective restaurant operations management Common challenges restaurant owners face (and how to solve them) Best practices to run a more efficient and profitable restaurant Lets explore what it takes to manage restaurant operations like a pro.
Innovative tech tools, like AI, can improve forecasting, inventory management, scheduling, customer service, marketing, and many other essential business tasks. Elevate quality management programs. An effective quality management program can help restaurants dramatically improve their safety, quality, performance, and compliance.
Audit differently. Now, food businesses – including ghost kitchens – are creating a culture of collaboration and development by changing their audit processes. Make sure food comes from safe source s. Use software solutions to manage supplier certifications. COVID changed that. Utilize digital tools.
Food waste from all sources is responsible for eight percent of global greenhouse gas emissions, and the U.S. But restaurants have other, less visible sources of waste that also contribute to climate change. Budderfly manages the utility bills free of charge, and when electricity costs drop, it shares those savings with the restaurant.
B Corp Certification, a credential bestowed by the non-profit organization B Labs, is a way for businesses to address those concerns and more as they undertake an in-depth auditing process, and come out with a seal of authenticity around their sustainability and social responsibility claims and a branding kit to help promote it.
That approach begins with the judicious application of data from brand compliance audits. Restaurants rely on surveys and brand audits to provide valuable measurements, allowing management to assess standards across their locations and make adjustments when issues crop up. Why Franchises Are Digitizing Brand Audits.
Add cybersecurity risks, mix in consumer desire for transparency, then layer in the collection of consumer data collection and you’ve got a perfect storm of data management challenges across the food supply chain. ” ELM itself is defined as P&L-based orchestration and streamlining of experiential moments in customer journeys.
Restaurant managers must have complete visibility into their suppliers’ sourcing practices to ensure their ingredients are safe, healthy, and high-quality. By automating the supply chain, AI ensures the entire process is transparent, providing restaurant managers with real-time data on their suppliers.
According to the food waste hierarchy pyramid, source reduction is the ‘best case scenario’ when it comes to food waste. Fortunately, there are many ways to manage food waste once it has been generated as an alternative to sending it to a landfill. Organic Recycling. Thus, a waste consultant may be the answer.
Auditing monthly merchant statements can take weeks or even months to complete. Artificial Intelligence (AI) auditing technology can help restaurant owners read and understand their monthly processing statements within minutes instead of days. That’s time many busy restaurateurs just don’t have to spare.
For example, AI-powered systems can analyze large volumes of data from various sources to identify patterns and potential risks. These training sessions should cover various food safety topics, including hygiene, allergen management, proper handling and storage of food, and identification and mitigation of food safety risks.
Going digital – increasingly a top choice among restaurant management. Cloud-based restaurant management software solutions enable food service operators to access everything from personnel to payments to back-of-house operations and incorporate loyalty programs from any channel the customer uses in real-time. Bottom line?
Some of these marketplace collection laws were hastily enacted and state revenue agencies may still be issuing guidance, determining audit enforcement practices, and resolving practical implementation issues as they arise. In general, states may only audit a restaurant for the sales on which it remits tax. Exclusions.
Prepare now for future food disruptions by proactively developing backup plans, such as finding alternative food sources. Use tech tools to manage your supply chain. Today’s digital solutions allow you to audit and evaluate your supply chain’s sustainability and resilience. Elevate your inventory management.
Knowing exactly what is expected of you as a restaurant manager can be confusing. As mentioned in The Restaurant Reopening Blueprint : “Restaurant management is a demanding affair; re-opening a restaurant in the face of a global pandemic promises to be complex and challenging… Your experience will be nuanced.
This includes quality management software and auditing apps. Manage Visibility. Get Information from Reputable Sources. Having a HACCP- based food safety management system with interrogations and corrective actions is a blueprint for success. Invest in Digital Tools.
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. Source Separation. Management commitment to “source separation”—i.e.
Their ingredients are responsibly sourced, prioritizing people, animals, and the environment. Yum Brands’ Recipe for Good reflects the organization’s ESG priorities, including social responsibility, risk management and sustainable stewardship of their people, food and planet. Prioritize ESG initiatives.
In a proprietary survey that Bureau Veritas commissioned, more than 73 percent of people felt it was important that businesses take extra precautions regarding the way they manage sanitation to minimize the spread of the virus. Once practices are in place, restaurants can perform regular audits or review to ensure adherence.
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. Looking for a new source of capital this time around? Next, you need a location.
Sourcing organic produce and ingredients will be difficult, especially if you are seeking an all-organic concept. Everything must be verified and reported from what ingredients you source, where you source it from, and how it is handled and stored. Note to yourself; it will be challenging at first.
Is the vendor’s security audited by a third-party company? Unpatched security vulnerabilities are still the most frequent source of security holes for small businesses. There are a number of key questions that you can use to do this: Does the vendor have a security program? Does the vendor need to install hardware?
Often, the resulting waste was not only the food but also the associated costs and energy spent on more waste management. Owners can engage with sustainability experts and undergo audits on their existing practices, helping them understand their current ecological footprint and what they need to prioritize to get that down.
Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their views on trends. With more options to work outside of the hospitality industry, operators must offer employees more scheduling flexibility, facilitate transparent communication between management and team members, and avoid overworking staff.
Businesses that benefited from PPP loans were required to meet the “necessity certification” requirement and consider alternative sources of liquidity, while also taking into account “affiliated” businesses, prior to submitting a loan application. triple) damages.
Use credible links – Linking to reputable external sources can boost your page rank. Online content managed by your restaurant (website, social media and more) can all be optimized for search, helping your brand to rank higher and gain more visibility.
Managing food allergens isnt just a best practiceits a legal and safety necessity for todays restaurants. With increasing awareness of food allergies, allergen management in POS systems has become essential to ensure customer safety and streamline kitchen operations. This reduces the chance of errors or miscommunication.
If the coffee industry is to tackle this problem, it needs to address the increasing need for long-term sustainable coffee sourcing. So what exactly is long-term sustainable sourcing and how can it be achieved? To find out more, I spoke with three industry professionals sourcing Fairtrade coffee.
Managing food allergies in a restaurant isn’t just about good service its a critical safety responsibility. With the right POS features for allergen management, restaurants can track ingredients, flag allergens, and communicate vital information quickly between staff and customers. Lets explore each feature in detail.
” To learn more about the survey results, Rollison answered questions from Modern Restaurant Management (MRM) magazine. To enhance online presence, restaurants should regularly audit and update their digital listings across all popular platforms. What should restaurant owners take away from the results?
Even though 9 out of 10 restaurants have less than 50 staff members, your team's personal information is also a potential source of misuse. Most restaurants will file this information away in the back office or in a cloud-based HR platform, but it's critical you audit who has access to this information and for what purposes.
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits.
Here’s another thing to be aware of: their supervisor (district manager) will usually lookout for the salesperson, while those at the higher levels look out for their company. That is usually the district or regional manager. What you want to ask for is margin instead of markup and you want it to be auditable.
Brands of all sizes must conduct regular safety and quality audits to ensure all locations are consistently compliant. In these traditionally in-person audits, inspectors often find issues that need to be corrected, and would tell the brand location’s operator what was wrong. Save significant time and money vs. in-person audits.
Managing accounts payable (AP) for restaurants efficiently is vital to running a successful restaurant. Proper AP management ensures timely payments and helps maintain positive relationships with vendors. Effective AP management is critical for a restaurant’s cash flow.
While payroll has historically been the source of a lot of stress for restaurateurs, there are a number of tools and resources to make it easier. Updating your payroll records in case of an audit. For salaried positions, like managers, gross pay will be the same every pay period, determined by their annual rate.
PR practitioners understand the tight deadlines and will move fast while providing data, expert sources, and coordination. Journalists often work within tight deadlines, and PR professionals know how to work fast to line up news with well-prepared sources. Provide Quality Data and Sources. Meet Tight Deadlines.
To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. Had a primary source of income in the restaurant industry for the last year. restaurant employees financially impacted by the coronavirus crisis.
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