Remove Audits Remove Training Remove Waste
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Strategies for Achieving a Zero-Waste Kitchen in Your Restaurant

Modern Restaurant Management

One of the most prominent is its engagement in the zero-waste movement. Is zero waste achievable? What strategic steps can you take to bring your kitchen closer to achieving zero-waste? Managing Inventory The first area of focus for any waste elimination strategy is your restaurant’s approach to ingredients.

Waste 309
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Handling Unemployment Claims with Confidence

Modern Restaurant Management

Tips for restaurant HR leaders and operators to respond more effectively—without wasting time or losing money Years ago, when I was leading HR at Potbelly, I got hit with an unemployment claim from a former team member who had clearly quit. Train your managers —especially on documentation and communication. Clarity wins.

Document 340
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For Restaurants Cutting Their Carbon Footprint, Composting Food Scraps Is Just the Beginning

EATER

When food waste goes to landfills, it creates methane , a powerful greenhouse gas. 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.

Compost 284
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How To Reduce Food Waste in Restaurants

The Restaurant Group

Introduction to Food Waste in Restaurants Food waste is a significant challenge for the restaurant industry, impacting both the environment and profitability. Understanding how to reduce food waste in restaurants is the first step toward sustainable and cost-effective operations.

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Restaurant Cost Control Strategies Every Operator Should Be Using

ChowNow

In many cases, controlling labor costs is less about cutting people and more about scheduling smarter and cross-training your existing employees. A quick audit of your operating costs can uncover easy ways to save money and tighten up your systems. Heres how to clamp down on your food costs: Track waste and adjust orders accordingly.

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Restaurant Operations Management: A Guide for Restaurant Owners

ChowNow

Without a strong system in place, even the best restaurants in the world will struggle with unhappy customers, high turnover rates, wasted inventory, and razor-thin profit margins. The best-run restaurants dont leave things to chancethey rely on clear processes, well-trained teams, and smart decision-making to avoid costly mistakes.

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18 Restaurant Manager Interview Questions to Assess Leadership and Operational Skills

7 Shifts

Can you provide an example of how you’ve improved employee performance through training? Can you provide an example of how you’ve improved employee performance through training? A restaurant manager should not only be able to manage day-to-day tasks but also invest in the growth of their team through effective training.