The Rail

MAY 23, 2024

By Indiana Lee, Contributor Adding a popular drinks menu to your current offering is a great way to improve your profitability and pad your margins. A well-tailored alcohol menu can help you attract a different kind of consumer and may help you claw back some of the costs associated with pandemic-era inflation rates.

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Sustainability Brewery Audits Vineyard 52

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.

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Supplies Sustainability Food Supply Food Safety 167

Lavu

NOVEMBER 17, 2023

Therefore, exploring effective ways to increase sales and carefully managing expenses, pricing, and menu offerings become vital strategies in maintaining a healthy profit margin. Despite increasing competition from fast-casual restaurants, they adapt menus, service, and experiences to stand out and offer the best deal.

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Fast Casual Fine Dining Food Truck Loyalty Program 123

Modern Restaurant Management

OCTOBER 7, 2021

Recipe management software, on the other hand, standardizes menu items and monitors dish costs. 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.

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Technology Operations Food Safety Kitchen Safety 189

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.

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Waste Food Compost Tip Distribution 59

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.

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Franchise Franchising Audits Point of Sale 368

The Restaurant Times

DECEMBER 5, 2020

One area of restaurant operations you must regularly check and monitor is your menu. An upgraded menu can bring in opportunities to generate more revenue and cut down costs. Thinking about whether your restaurant menu needs an upgrade? How to Know If Your Restaurant Food Menu Needs an Upgrade. We have got you covered.

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Menu Seasonal Menu POS Food Order 96

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.

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Operations Ordering Sustainability Food Supply 176

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. If you are switching to a delivery only model for your restaurant, you will want to strategically limit your menu offerings.

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Inventory Delivery Management Management 109

Modern Restaurant Management

JULY 21, 2022

However, these two professions also contend with miscommunication, lack of quality pitches, and unprepared sources, which can break a story, especially in the hospitality industry where items like employment regulations, infection outbreaks, audits, and supply chain issues are dynamic and challenging. Provide Quality Data and Sources.

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Hospitality Audits Sourcing Waste 129

Modern Restaurant Management

DECEMBER 16, 2021

We also anticipate restaurants will be more cautionary when it comes to menu offerings. 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.

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2022 Food Supply Back of House Kitchen Safety 177

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. Then, instead of spending hours on manual entry, your bookkeeper can focus on the higher-level tasks of analyzing, reporting, planning, and auditing your restaurant’s finances.

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Operations Loyalty Program Food Safety Front of House 78

Apicbase

MAY 8, 2024

It helps you track waste and theft to better control running costs. MarketMan tracks ingredient prices to help optimise menu prices. Recipe costing: The system calculates the theoretical cost of producing a menu item. It generates reports on profitability so you can refine your menus to improve margins.

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Inventory Food Supply Kitchen Safety Back of House 52

Tableo

JUNE 28, 2023

Include the cost of all the items used when calculating the price of each menu item. Regularly conduct inventory audits Performing regular inventory audits ensures accuracy in calculating food costs. Analyse the profitability of menu items frequently and alter as necessary. New to Tableo?

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Audits Inventory Reference Download 40

The Rail

NOVEMBER 2, 2023

As it gets colder, the systems that cause heat and water to circulate through your establishment have to work harder to maintain the same level of functionality, inadvertently resulting in wasted resources and higher utility costs.

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Sustainability Seasonal Menu Audits Outdoor 52

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. The brand’s menu offers a fresh take on global cuisines, introducing guests to unique and bold flavor combinations they may not have experienced before.

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2024 Loyalty Program Cash Management Customer Experience 212

Notch

MARCH 17, 2022

The National Restaurant Association’s “What’s Hot” 2022 Culinary Forecast - an annual survey of 350 culinary leaders - found that sustainable packaging, plant-based foods, and zero waste were predicted to be leading culinary concepts this year. And, paper also makes up 26% of landfill waste. Green Star Restaurant.

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Sustainability Operations Seasonal Menu Compost 52

Clover - Restaurants

MAY 3, 2024

Restaurant owners should regularly audit staff cleaning and sanitation procedures to ensure there aren’t dangerous violations that could impact your customers or operations. Use the first-in, first-out method to use ingredients that are closer to spoiling first, so that you can decrease food waste. Frequently empty and wash waste bins.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Xtra Chef

SEPTEMBER 20, 2019

Others are modifying menu items or raising prices to offset rising costs. Consistently tracking prices and auditing vendors is an easy way to manage prime costs in a tricky labor market. xtraCHEF’s Perspective on Food Waste featured in the Restaurant Success Report 2019. Interested in learning more?

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Compost Waste Inventory Audits 60

Apicbase

FEBRUARY 8, 2024

This strategic orchestration extends to menu planning, pricing, inventory management, health and safety protocols, and the testing and implementation of new technology. Menu Engineering Menu engineering is the practice of strategically crafting and optimising your menu to maximise profitability and customer satisfaction.

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Definition Operations Management Management 52

Apicbase

FEBRUARY 8, 2024

This strategic orchestration extends to menu planning, pricing, inventory management, health and safety protocols, and the testing and implementation of new technology. Menu Engineering Menu engineering is the practice of strategically crafting and optimising your menu to maximise profitability and customer satisfaction.

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Definition Operations Management Management 52

BNG Point of Sale

SEPTEMBER 2, 2021

The high turnover nature of these operations tends to result in fewer kitchen staff required, cheaper food and menu items, and smaller retail spaces, than other types of endeavors in the restaurant industry (and indeed other catering businesses). Reduce Food Waste . In the kitchen, develop a laser focus on reducing food waste.

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Food Truck Loyalty Program Food Point of Sale 52

Apicbase

APRIL 5, 2024

Determine precise batch quantities based on actual demand, enabling more accurate food cost control and less waste. Menu engineering Enhance profits with menu engineering software. Menu engineering Enhance profits with menu engineering software. It streamlines recipe management and cost analysis.

Back of House 52

Back of House Front of House BOH Point of Sale 52

Xtra Chef

OCTOBER 28, 2020

Having too much cash tied up in inventory can lead to negative cash flow and food waste if ingredients aren’t used before their expiration date. COGS is the cost of the ingredients used to create menu items. It tells you how much you spend on food and includes all your food waste.

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Inventory Management Management Cash Management 78

The Restaurant Times

JUNE 3, 2020

. “Cloud kitchens can break even and payback at a much faster rate, in less than a year and under 18 months, respectively,” says Rashmi Daga, Founder, and CEO, Fresh Menu. If there are any discrepancies between the numbers, you can then easily analyze and audit the areas where maximum expenditure has happened. .

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Cash Management Point of Sale Front of House Equipment 88

Apicbase

MAY 12, 2023

Bring Clarity to Your Back of House Get real-time feedback about your restaurants’ inventory, procurement and menu performance in dynamic charts, graphs and dashboards. Cost reduction : By closely monitoring waste and consumption, food waste is under 1%, and energy usage is optimized. How to improve operations continuously?

Operations 52

Operations Back of House Sustainability Front of House 52

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.

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Waste Management Management Recycling 199

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! Eco Kitchenware.

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Recycling Sustainability Waste Compost 63

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

Modern Restaurant Management

FEBRUARY 10, 2020

58 of the top 100 restaurant chains are taking advantage of the plant-based market opportunity–even increasing their plant-based offerings from 25 to 50 percent of their menu, like Panera Bread plans to do. to its menu. PCRM also helps hospitals with implementation of new plant-based menu items. Carl’s Jr.’s

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Hospitality Food Consumer Goods Point of Sale 149

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

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.

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Food Supply Supplies Food Waste 206

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. Don’t create an elaborate menu to prepare. Also, monitor no-so-obvious KPIs such as food cost variance , inventory turnover and food waste. The solution.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

Marketing4Restaurants

MAY 23, 2022

Think about what kind of products you can add to your menu that allows people that moment of freedom from the chaos going on with COVID and everything else. You need to be able to tell the world about all the amazing changes and experiences you can give your customers, or else it will all go to waste.

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Hiring Front of House Back of House Food Supply 52

Marketing4Restaurants

MAY 23, 2022

Think about what kind of products you can add to your menu that allows people that moment of freedom from the chaos going on with COVID and everything else. You need to be able to tell the world about all the amazing changes and experiences you can give your customers, or else it will all go to waste.

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2022 Hiring Front of House Back of House 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

Modern Restaurant Management

NOVEMBER 16, 2021

It also allows you to see you’re about to sell out of a popular dish so you can quickly change up the menu. These insights empower you to better estimate what inventory you need to order more or less of, so you have enough of what’s needed and less of food that goes to waste.

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Customer Experience Operations Loyalty Program Front of House 199