Modern Restaurant Management

OCTOBER 7, 2021

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. Inventory shortage limits the restaurant’s earning potential, and excess stocks or inventory are wasted.

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Technology Operations Food Safety Kitchen Safety 179

Xtra Chef

NOVEMBER 20, 2019

The holiday season can be a boon for many restaurants, but it can also exacerbate an issue that plagues the restaurant industry all year long: food waste. The Issue of Food Waste in the Restaurant Industry. Food waste in the restaurant industry is real. million tons of food waste annually.

Waste 75

Waste Compost Front of House Food 75

PathSpot

OCTOBER 11, 2023

In this blog, we’ll explore the time wasted on filling out forms, labeling food, and other Standard Operating Procedure (SOP) tasks and discuss how streamlining these processes can improve efficiency without compromising safety – saving time and resources. It’s a win-win.

Food Safety 40

Food Safety Waste Food Document 40

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

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. Efficient scheduling, staff training, and maximizing table turnover also have a significant impact.

Fast Casual 123

Fast Casual Fine Dining Food Truck Loyalty Program 123

Modern Restaurant Management

AUGUST 29, 2022

Restaurant management and operations personnel are always on the search for proactive ways to increase operational efficiency and reduce waste while complying with local regulations. Today, the sophistication of IoT technology available to the restaurant sector is at an all-time high. Leveraging Digital Visibility.

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Operations Food Safety Kitchen Safety Front of House 174

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.

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Recycling Waste Workshop Training 119

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

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. Train Your Employees. Waste Management .

Food Safety 98

Food Safety Kitchen Safety License Audits 98

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. Engage in Media Training.

Hospitality 129

Hospitality Audits Sourcing Waste 129

Clover - Restaurants

MAY 3, 2024

Proper training can help ensure employees follow the right health and safety standards in your restaurant. Restaurant owners should regularly audit staff cleaning and sanitation procedures to ensure there aren’t dangerous violations that could impact your customers or operations. Water pooling on floors and intersections.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

FreshCheq

JANUARY 9, 2020

From there, features range from audits, checklists, scheduling, label printing and more. We help create the logs our customers want to use and offer free web training for our customers. Waste tracking. Audits for store inspections, EcoSure and Steritech self-audits. Discounts are often made for large group deals.

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Pricing Audits Food Safety Waste 78

FreshCheq

JANUARY 9, 2020

From there, features range from audits, checklists, scheduling, label printing and more. We help create the logs our customers want to use and offer free web training for our customers. 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

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. To tackle this pressing issue effectively, businesses must invest in staff training and development, vital for retaining and upskilling their existing workforce.

2024 208

2024 Loyalty Program Cash Management Customer Experience 208

Sling

MAY 9, 2023

This is especially important when training new employees. 4) Minimize food waste Minimizing waste is essential because food costs are one of the largest expenses that most restaurants have to contend with. Doing so involves more than just the food your diners leave behind.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Tableo

JUNE 28, 2023

Regularly conduct inventory audits Performing regular inventory audits ensures accuracy in calculating food costs. Reduce the requirement for overstaffing by cross-training individuals to fill several functions. Determine where expenses are significantly off, and then make the necessary corrections. New to Tableo?

Audits 40

Audits Inventory Reference Download 40

Ken Burgin

JULY 9, 2022

Consequences for good or bad work – praise and recognition for positive action, and an appropriate response for work that’s sloppy, faulty, wasteful or dangerous. A division of the audit and checking functions eg the person who counts the till doesn’t make up the float for the next shift. Staff lockers, with padlocks that work.

Point of Sale 60

Point of Sale Cash Management Website Management Audits 60

Apicbase

MAY 8, 2024

It helps you track waste and theft to better control running costs. Several users say MarketMan is easy to use or that it’s easy to train employees to use the system. Apicbase’s food waste tracking capabilities are noteworthy, allowing restaurant operations to align with ESG principles.

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Inventory Food Supply Kitchen Safety Back of House 52

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

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

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

MBB Hospitality

APRIL 25, 2018

Your experienced consultants will help with training and retraining staff on basic restaurant techniques and help make sure your operations are running as smoothly as possible. 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.

Hospitality 40

Hospitality Franchise Franchising Recruiting 40

Modern Restaurant Management

FEBRUARY 10, 2020

The Humane Society of the United States, Oldways, the Physicians Committee for Responsible Medicine, Health Care Without Harm and Meatless Monday are five nonprofits providing support, resources and hands-on trainings to hospital culinary teams to help them provide more plant-based meals.

Hospitality 141

Hospitality Food Consumer Goods Point of Sale 141

Modern Restaurant Management

MARCH 29, 2021

Number Three : Audit your time keeping. Number Four : Audit sales every half-hour in your POS system. Number Seven : Last but not least, make selection and training a priority. They’re not working, and they are milking the time clock. Make sure that your employees are punching in with the right job codes.

Audits 204

Audits POS Sports Training 204

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. Fewer team members are easier to cross-train in related job functions, which translates to increased staff productivity and operating at a higher capacity.

Kitchen Safety 148

Kitchen Safety Food Safety Food Supply Inventory 148

Modern Restaurant Management

SEPTEMBER 14, 2021

” “Many of our TEAM Members stay a long time with TSFR – a testament to our accountable culture, family atmosphere and commitment to training and development,” said Bill Angott, President and Chief Executive Officer at TSFR. Cynthia (Cyndi) Barnes: Director of Accounting | 35 years.

Food 137

Food Tip Distribution Guest Recovery Food Safety 137

Apicbase

FEBRUARY 8, 2024

It is the operations department’s responsibility to ensure staff are trained and equipped with everything they need to implement best practices and adhere to health and safety standards to safeguard both customers and staff. This is another key aspect of the overall training strategy for a multi-unit restaurant company.

Definition 52

Definition Operations Management Management 52

Apicbase

FEBRUARY 8, 2024

It is the operations department’s responsibility to ensure staff are trained and equipped with everything they need to implement best practices and adhere to health and safety standards to safeguard both customers and staff. This is another key aspect of the overall training strategy for a multi-unit restaurant company.

Definition 52

Definition Operations Management Management 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. It tells you how much you spend on food and includes all your food waste. The variance is recorded in variance reports and may indicate data input errors, theft, or food waste.

Inventory 78

Inventory Management Management Cash Management 78

Modern Restaurant Management

APRIL 2, 2020

Checklist app automates daily food safety and operational task management as well as regular maintenance and audit procedures. Timer is an easy to use application to create timers for any activity that requires time tracking from cooked and cooled food, to non-food items that require tracking such as routine cleaning and waste removal.

Healthcare 166

Healthcare Employee Relations Online Ordering Customer Service 166

Modern Restaurant Management

MARCH 11, 2020

Tools to Simplify Staff Training. According to a US Foods survey, over 50 percent of US Foods restaurant operators said their trained servers and staff play a direct role in effectively increasing check averages in their business.* A comprehensive training program. SpotOn Secures $50M Funding. SpotOn Transact, Inc.,

Bar 115

Bar Cash Management Loyalty Program Point of Sale 115

Apicbase

APRIL 20, 2022

On top of the manual, you’ll also need to dedicate time to training new franchisees for at least several weeks. Audited financial statements can reassure potential business owners and investors. Recipes should be simple to execute and dishes easy to assemble using your operations manual and training courses. The solution.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

Apicbase

APRIL 5, 2024

Determine precise batch quantities based on actual demand, enabling more accurate food cost control and less waste. This efficiency not only saves time but also significantly cuts down on costs associated with staff training and manual admin.

Back of House 52

Back of House Front of House BOH Point of Sale 52

Xtra Chef

DECEMBER 11, 2019

Restaurants, however, need to take inventory counts as frequently as daily, weekly, or monthly—especially as inventory is more prone to waste, spoilage, and theft. Working with a trained accounting professional is a no-brainer for most restaurant operators. Completing tax returns & providing tax advice and assistance. Ease-of-Use.

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Cash Management Point of Sale Tip Distribution Inventory 90

Modern Restaurant Management

AUGUST 19, 2020

They both went through a management training program. “We believe that with the flexibility Rouxbe provides, along with our mastery of teaching pastry, we are enabling an entirely new group of individuals the opportunity to study and train in this incredible artform.” Peter’s two sons, Pete, Jr.

Kitchen Safety 177

Kitchen Safety Loyalty Program Delivery Customer Service 177

24/7 Waiter

JUNE 2, 2017

Training manual? Let’s start with the most obvious – which is that a restaurant using incandescent bulbs (which means each unit takes up 100 watts of energy PER HOUR) is wasting huge sums of money and energy. Homeowners are able to request that their energy provider come in and do audits. Staff Policies.

Operations 34

Operations Audits Equipment Management 34

Modern Restaurant Management

MAY 7, 2021

“With a simple yet craveable menu and proven processes, as well as some of the best training capabilities I’ve seen within the industry, the Freddy’s concept is easy to execute and boasts a profitable AUV for franchisees.

Franchise 137

Franchise Franchising Sustainability Fast Casual 137