ChowNow

JULY 4, 2025

A sudden drop in what was once a customer favorite can signal a dish being out of sync with what customers want, or you need a long-overdue menu update. If your former popular menu item has slipped out of your top 10 sellers and isn’t driving margins, it’s probably worth rethinking. Is there confusion about pricing?

Menu 150

Menu Online Ordering Seasonal Menu Point of Sale 150

Lavu

MARCH 17, 2025

By accurately calculating food costs, restaurant owners can set the right menu prices, reduce waste, and maximize their profits. Reduce Waste : Track daily waste, use FIFO (First In, First Out), and train staff on portion control. Smart pricing not only protects your margins but also helps minimize waste.

Food 78

Food Waste Seasonal Menu Inventory 78

7 Shifts

NOVEMBER 15, 2024

A strong candidate would start by observing the employee's work closely and having a one-on-one conversation to find out if personal issues, lack of training, or misunderstandings about the job role are the causes. A restaurant manager should know the importance of internal audits in spotting potential issues before health inspectors do.

Leadership 195

Leadership Management Management Operations 195

Lavu

JULY 18, 2025

Identity theft of customers, especially when staff physically holds/takes a credit/debit card. Voiding out cash transactions throughout the day or amongst varying days to appear like actual voided transactions. Stealing food/drinks for themselves, either while working or taking it home. Taking extra breaks or long lunches.

POS 78

POS Cash Management Inventory Audits 78

Paper Chase Accountancy

JULY 2, 2025

The restaurant business is a dynamic, fast-paced world where passion for food and hospitality often takes center stage. In this high-stakes environment, an annual scramble to sort out finances is a recipe for disaster. At month-end, ensure all payroll data—wages, tips paid out, benefits, and payroll taxes—is accurately recorded.

Cash Management 93

Cash Management Tip Distribution Point of Sale POS 93

Lavu

JULY 25, 2025

Syncs Inventory with Sales: Tracks stock in real-time to prevent waste and over-ordering. Handles Taxes Seamlessly: Automates tax calculations and creates clear audit trails. This improvement comes from smarter purchasing decisions, reduced waste, and more accurate food cost calculations. Data audits are another essential step.

POS 60

POS Audits Inventory Point of Sale 60

Lavu

JUNE 26, 2025

You may feel that they are pulling you away from where the real action is, out front and in the kitchen. Take time to learn about your local tip credit rules and incorporate them when calculating your labor costs. Chart of Accounts: This is a list that describes the areas where the money flows in and out of the restaurant.

2025 113

2025 Cash Management Point of Sale POS 113

Paper Chase Accountancy

JULY 24, 2025

We’re here to discuss the ins and outs of these ledgers, from understanding their importance, to optimizing financial planning with handy accounting tips. They manage financial tasks like budgeting, auditing, and revenue management across diverse business operations.

Book 52

Book Cash Management Hotels Hospitality 52

Restaurant Engine

JUNE 14, 2025

trillion this year, and nine out of 10 survey respondents enjoy visiting restaurants for flavors they can’t replicate at home. If you do it poorly, you may waste time and money and even alienate loyal customers. Take a look at your menu, your interior design, or even your brand messaging.

Social Media 59

Social Media Email Marketing Website Management Uniforms 59

Paper Chase Accountancy

MAY 21, 2025

Inventory Control and Valuation: Implementing robust systems for tracking food, beverage, and other supplies to minimize waste and optimize ordering. Budgeting and Variance Analysis: Developing realistic budgets and comparing actual performance against budgeted figures to identify deviations and take corrective action.

Hospitality 52

Hospitality Sustainability Cash Management Hotels 52

Paper Chase Accountancy

MAY 30, 2025

Whether through restaurant bookkeeping NYC or hotel bookkeeping, precise recordkeeping helps reduce waste, improve cash flow, and streamline compliance with New York bookkeeping standards. Inconsistencies or errors can lead to audits. Owners must ensure they’re not missing out on these opportunities to lower their tax liability.

Hotels 52

Hotels Hospitality Cash Management Restaurant Law 52

Modern Restaurant Management

MAY 14, 2021

The EPA estimated that in 2018, the United States wasted 35.3 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.

Waste 527

Waste Compost Recycling Food 527

Modern Restaurant Management

JULY 26, 2022

As inflation hammers restaurants, here are four ways to audit the true cost of HR. As costs rise and pressures pile up, the time is now to perform a complete audit of the true costs of human resources operations. We’ve included some straightforward steps below to guide in accurately auditing HR costs.

Audits 507

Audits Operations 2006 Hiring 507

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 508

Waste Management Management Recycling 508

Modern Restaurant Management

MAY 2, 2023

An audit can also be a powerful tool that can help you improve the financial health and profitabilit y of your restaurant. Conducting a successful one can help you figure out where your business could use a little improvement. Your food special for the week is Chicken Cacciatore, but you’ve run out of chicken.

Audits 282

Audits Point of Sale Food Safety Document 282

Modern Restaurant Management

MARCH 29, 2021

Number Two : Employees should be clocking out when you tell them. When you let people off early, either by request or necessity, make sure employees clock out at that time. Otherwise, their “clocking out time” can also include having a smoke, eating, flirting with a server, generally dragging feet.

Audits 520

Audits POS Sports Training 520

Modern Restaurant Management

SEPTEMBER 22, 2022

Climate change is causing extreme drought conditions out west, which is harming crops in California and surrounding areas. Restaurant operators would be wise to take the following steps: Be proactive. Today’s digital solutions allow you to audit and evaluate your supply chain’s sustainability and resilience.

Food Supply 530

Food Supply Supplies Food Food Truck 530

Modern Restaurant Management

OCTOBER 18, 2022

Are you trying to differentiate your brand and stand out from the competition? Adding EV charging stations is a smart next step to take in your sustainability journey. Elevate inspections and audits. Instead, rely on integrated tech tools for easier, faster, and more accurate inspections and audits. Improve operations.

Food Safety 473

Food Safety 2040 Audits Consumer Goods 473

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. Third Priority: A Team-First Orientation.

Ordering 493

Ordering Operations Sustainability Food Supply 493

7 Shifts

DECEMBER 3, 2019

In a sea of restaurants nationwide, yours has stuck out and been successful. Before you take the plunge, we’d recommend taking a practical and systematic approach to expanding your franchise to ensure the process results in a profitable endeavor. Read on for our actionable, step-by-step process on how to expand your franchise.

Franchise 368

Franchise Franchising Audits Point of Sale 368

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 187

Waste Recycling Compost Café 187

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. Anything plant based! Alec Dafferner, a partner at GP Bullhound.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

The Rail

JANUARY 1, 2024

One of these is your attitude to waste. It’s no wonder, then, that more restaurants are training their staff in zero-waste methods. This is the process of engaging all employees to take steps that prevent wastage in all their activities. Let’s explore why zero-waste training is essential and how you can best approach it.

Waste 147

Waste Training Audits Consumer Goods 147

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. It's crucial to invest in ourselves, in particular, in this transitory time to take care of our own and to help us focus on four-wall economics. The first gusto!

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

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. So what actions can a restaurant take to reduce their carbon footprint? How can I measure my business’s carbon footprint?

Transportation 450

Transportation Food Supply Supplies Waste 450

7 Shifts

SEPTEMBER 6, 2024

It represents everything it takes to get a meal on the table, from the raw ingredients like meat and vegetables to the packaging for takeout orders. Ingredients and labor take up most of your COGS, but other factors like packaging, portion, and menu also play a role.

2024 195

2024 Seasonal Menu Inventory Audits 195

Modern Restaurant Management

AUGUST 19, 2020

" Take a listen here to learn about Scott Patterson's entrepreneurial venture into the world of coffee and reach out to Castiglia with any topic or guest suggestions at bcastiglia@modernrestaurantmanagement.com. The user has full control over their account and can opt out of the secure service at any time. 20 at 4 p.m.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

Modern Restaurant Management

MARCH 11, 2020

. “Casual dining growth, including bar-and-grill, has not kept up with the competition of fast casual or fine dining so it’s more important than ever for neighborhood bar-and-grill operators to take a fresh look at their menu,” said Stacey Kinkaid, vice president, product development and innovation, US Foods.

Bar 386

Bar Cash Management Loyalty Program Point of Sale 386

The Rail

MAY 23, 2024

Low Waste Wines Vineyards and wineries around the world are pivoting towards more sustainable solutions. of solid waste via recycling, composting, and repurposing; Purchasing carbon credits for unavoidable emissions. These steps contribute to achieving a net-zero and zero-waste status.

Sustainability 130

Sustainability Brewery Vineyard Audits 130

Modern Restaurant Management

APRIL 2, 2020

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. Checklist app automates daily food safety and operational task management as well as regular maintenance and audit procedures. ” The BOHA!

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

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

MAY 7, 2021

On The Border is taking it back to the 1980’s with the debut of its new prototype that pays homage to the brand’s first design and renowned experience, top photo. “We are on a mission to re-image On The Border and take guests back to our glory days,” said Chief Real Estate Officer Mike Wood.

Franchise 433

Franchise Franchising Sustainability Fast Casual 433

Perfect Daily Grind

OCTOBER 1, 2022

This year’s World Coffee and Tea Expo to take place in Lagos, Nigeria from 1 to 3 December 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%. Take a look.

2022 179

2022 2023 Point of Sale Recycling 179

Cheetah

SEPTEMBER 6, 2019

85% of Food in Restaurants Is Wasted According to the Food Waste Reduction Alliance, in the restaurant industry, about 85% of food ends up in the trash. coalition found that for every $1 a restaurant invested in reducing food waste it made a return of $7. Reducing food waste can do more than help you save a few bucks.

Waste 60

Waste Audits Food Back of House 60

Modern Restaurant Management

FEBRUARY 10, 2020

While some of America’s most beloved brands like McDonald's, Chick-Fil-A, and In-N-Out Burger have been slow to capitalize on the surging interest in plant-based eating in the U.S., Having a strategy for plant-based is now a business imperative–your customers want it and your competitors are doing it.

Hospitality 459

Hospitality Food Consumer Goods 2019 459

The Rail

OCTOBER 3, 2024

If every member of the team isn’t firing on all cylinders and seamlessly working together, orders are delayed, customer satisfaction drops, and the restaurant’s reputation can take a hit. If you think this is a pain point for you, audit your front-of-house cleaning checklist.

Food Safety 130

Food Safety Front of House Kitchen Safety Food 130

The Restaurant Times

JULY 28, 2021

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. Thus, there arises a need for an efficient waste management system. .

Waste 52

Waste Management Management Operations 52