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. Looking for a new source of capital this time around? Next, you need a location.

Franchise 368

Franchise Franchising Audits Point of Sale 368

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

Lavu

NOVEMBER 17, 2023

This involves sourcing wholesale ingredients, reducing waste, and adjusting menu prices as needed. This approach helps increase sales of high-margin items, reduce waste and inventory costs, and ultimately improve profit margins. To enhance profits, effective food cost management is key.

Fast Casual 123

Fast Casual Fine Dining Food Truck Loyalty Program 123

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

JULY 21, 2022

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.

Hospitality 132

Hospitality Audits Sourcing Waste 132

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.

Operations 197

Operations Ordering Sustainability Food Supply 197

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. Source: Washington Hospitality Association. Waste Management .

Food Safety 98

Food Safety Kitchen Safety License Audits 98

FreshCheq

JANUARY 9, 2020

From there, features range from audits, checklists, scheduling, label printing and more. As we add optional hardware options, we will source them and let you buy them for cost. Waste tracking. Audits for store inspections, EcoSure and Steritech self-audits. Discounts are often made for large group deals.

Pricing 78

Pricing Audits Food Safety Waste 78

FreshCheq

JANUARY 9, 2020

From there, features range from audits, checklists, scheduling, label printing and more. As we add optional hardware options, we will source them and let you buy them for cost. Waste tracking. Audits for store inspections, EcoSure and Steritech self-audits. Discounts are often made for large group deals.

Pricing 78

Pricing Audits Food Safety Waste 78

Hot Schedules

OCTOBER 5, 2021

You pride yourself on sourcing the best ingredients with the partners who deliver reliably and at an effective cost. Having a supplier that treats you like a partner and not just a revenue source makes your end of the process much more satisfactory. saves you money, time, and lessens the risk of food waste. Is it a Win-Win?

Food Supply 137

Food Supply Food Mobile Ordering Inventory 137

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. In a time when your business is experiencing fluctuations, reusing ingredients will also help ensure you cycle through your inventory before spoilage or waste.

Inventory 109

Inventory Delivery Management Management 109

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.

Sustainability 52

Sustainability Seasonal Menu Audits Outdoor 52

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

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. From emphasizing locally sourced ingredients to exploring global flavors, restaurants are tuning in to their city's vibrant gastronomic evolutions.

2024 215

2024 Loyalty Program Cash Management Customer Experience 215

The Restaurant Times

DECEMBER 5, 2020

If waste can be attributed to procuring some raw materials in bulk, check out the prices other vendors are offering for the inventory you need. Perform a Yearly Audit. Consider the restaurant menu as not only a marketing tool but also an immediate source of profitability. Secondly, speak to your kitchen staff about food wastage.

Menu 96

Menu Seasonal Menu POS Food Order 96

BNG Point of Sale

SEPTEMBER 2, 2021

Restaurateurs that are serious about increasing their profit margin for food must undertake a thorough audit of their whole supply chain. Reduce Food Waste . Reducing food waste across your whole operation can have a considerable influence on your bottom-line revenues. Create a culture in which food waste is unacceptable. .

Food Truck 52

Food Truck Loyalty Program Food Point of Sale 52

The Restaurant Times

JUNE 3, 2020

If there are any discrepancies between the numbers, you can then easily analyze and audit the areas where maximum expenditure has happened. . One way to reduce food costs and waste is by tracking and monitoring the inventory on a regular basis. Reconciling bills from a number of different sources could lead to confusion.

Cash Management 88

Cash Management Point of Sale Front of House Equipment 88

Marketman

JULY 7, 2019

Using electronic transactions to eliminate paper waste, and leveraging renewable energy sources. As an ISO 14001 (Environmental Management System) certified company, they strive to prevent pollution, reduce waste and minimize environmental impact. . million pounds of food waste. Number 7: The Martin Brower Co.

Recycling 40

Recycling Food Transportation Agriculture 40

Marketman

JULY 7, 2019

Using electronic transactions to eliminate paper waste, and leveraging renewable energy sources. As an ISO 14001 (Environmental Management System) certified company, they strive to prevent pollution, reduce waste and minimize environmental impact. . million pounds of food waste. Number 7: The Martin Brower Co.

Recycling 40

Recycling Food Transportation Agriculture 40

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

Marketing4Restaurants

MAY 23, 2022

Sourcing ingredients and supplies Lots of businesses had their exports cut traumatically, but this year, it looks like they’re coming back. Restaurants, however, are seeing two things when it comes to sourcing – an inability to source key ingredients for their dishes and price increases. Review your prices and your menu 5.

Hiring 52

Hiring Front of House Back of House Food Supply 52

Marketing4Restaurants

MAY 23, 2022

Sourcing ingredients and supplies Lots of businesses had their exports cut traumatically, but this year, it looks like they’re coming back. Restaurants, however, are seeing two things when it comes to sourcing – an inability to source key ingredients for their dishes and price increases. Review your prices and your menu 5.

2022 52

2022 Hiring Front of House Back of House 52

RGU

JANUARY 1, 2020

Debra Murphy As I was working on my content audit , I came across a couple of posts on small business marketing trends for the years 2013 and 2014. A marketing plan focuses your efforts and helps you avoid wasting time and money doing things that aren’t moving your business towards your goals.

Small Business 52

Small Business Marketing Email Marketing Mobile Ordering 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

SEPTEMBER 22, 2022

Prepare now for future food disruptions by proactively developing backup plans, such as finding alternative food sources. Today’s digital solutions allow you to audit and evaluate your supply chain’s sustainability and resilience. Reduce food waste. Stay informed about current events and industry trends.

Food Supply 212

Food Supply Supplies Food Waste 212

Modern Restaurant Management

FEBRUARY 10, 2020

While it cooks and tastes like eggs, its ingredients use 98 percent less water, 83 percent less land and emit 93 percent less CO2e than conventional animal sources. sourced yellow pea protein. It is high in protein (22 grams, iron and a good source of calcium. "Burgers are a staple in the American diet.

Hospitality 183

Hospitality Food Consumer Goods Point of Sale 183

Modern Restaurant Management

NOVEMBER 16, 2021

Gain informative data-based insights – By accessing a single source of data from anywhere and any device, restaurants gain invaluable insights about their customers, employees, inventory – you name it – particularly when artificial intelligence (AI) is layered in. Say you’re overseeing 500 locations nationwide.

Customer Experience 203

Customer Experience Operations Loyalty Program Front of House 203

EATER

JULY 29, 2021

We bought ingredients in bulk to avoid trips to the grocery store, but also reduced packaging waste and saved gas on car trips. Like an electric vehicle , the greenest kitchen is only as climate-friendly as its power, so sourcing green energy should be your first step. Invest in energy-efficient big appliances.

Sustainability 104

Sustainability Consumer Goods Point of Sale Waste 104

Cheetah

MAY 25, 2021

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. Using 100% of the product you purchase means you can plan the number of portions used per bag while keeping waste to a minimum. Enhance Food Safety.

Kitchen Safety 148

Kitchen Safety Food Safety Food Supply Inventory 148

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. Source: Business Chief. And, paper also makes up 26% of landfill waste.

Sustainability 52

Sustainability Operations Seasonal Menu Compost 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

Traceability Management Keeping an eye on the entire supply chain ensures the traceability of ingredients from source to plate for quality control and compliance. The system enhances control, facilitating regular audits, error detection, and process improvements.

Definition 52

Definition Operations Management Management 52

Apicbase

MAY 12, 2023

Cost reduction : By closely monitoring waste and consumption, food waste is under 1%, and energy usage is optimized. The most successful leaders in F&B use regular audits to measure operational performance and improve yield, productivity, and profitability metrics. How to improve operations continuously?

Operations 52

Operations Back of House Sustainability Front of House 52

Apicbase

APRIL 5, 2024

Determine precise batch quantities based on actual demand, enabling more accurate food cost control and less waste. Traceability software helps track ingredients from source to delivery and improves regulatory compliance. Leading solutions, like Apicbase, provide a single source of truth for reporting.

Back of House 52

Back of House Front of House BOH Point of Sale 52

Apicbase

FEBRUARY 8, 2024

Traceability Management Keeping an eye on the entire supply chain ensures the traceability of ingredients from source to plate for quality control and compliance. The system enhances control, facilitating regular audits, error detection, and process improvements.

Definition 52

Definition Operations Management Management 52

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! Most likely it goes down the drain.

Recycling 63

Recycling Sustainability Waste Compost 63

EATER

OCTOBER 13, 2020

The cleanup was expensive — at least $750,000 in attorneys and accountant fees — and the nonprofit found itself in a financial free fall as donations, its primary source of revenue, quickly dried up. He was caught embezzling foundation funds, pled guilty to larceny, and served time in federal prison. A revote never happened.

Social Media 101

Social Media Employee Relations Leadership Email Marketing 101