Culinary Cues

OCTOBER 20, 2021

These are the people who worked their way up, failed countless times along the way, stumbled and picked themselves back up, were humble and grateful, and realized that contrary to the organization of the dictionary – work does come before success. Make sure the mop head is clean and changed frequently. Clean floors are happy floors.

Front of House 425

Front of House Uniforms Back of House Kitchen Safety 425

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 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.

Waste 75

Waste Compost Front of House Food 75

7 Shifts

JANUARY 31, 2024

Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. Managing a restaurant is a delicate routine—if we can even call it a routine. This wide-ranging responsibility is a lot, and it often leads to burnout.

Management 397

Management Management Kitchen Safety Front of House 397

Modern Restaurant Management

JANUARY 20, 2021

Waste Reduction. Another way to make your restaurant more sustainable is to reduce the amount of waste you produce through daily operations. But, when it comes to both front and back-of-house operations, there are things you can do to cut back on waste production, including: Setting up a recycling program.

Sustainability 198

Sustainability Food Supply Front of House Waste 198

Culinary Cues

JULY 31, 2023

A few years back, I posted an article about the UNWRITTEN RULES of the kitchen. It was an attempt to outline those universal guidelines for success in a kitchen, those attributes, and expectations of anyone who ties on an apron. My hope is that these are worthy enough of a space on your kitchen bulletin board or the chef’s office door.

Kitchen Safety 327

Kitchen Safety Back of House Front of House Food Safety 327

ChowNow

MAY 22, 2024

Running a profitable restaurant isn’t just about selling more food or serving more diners; it’s also about efficient inventory management. If you know all these numbers and track them over time, it’s a benchmark for understanding where to invest and where to cut back. Here’s what the experts shared with us.

Inventory 78

Inventory Management Management Back of House 78

Modern Restaurant Management

FEBRUARY 15, 2022

Before we begin, we need to realize that the guacamole product served to customers is not solely factored on the price of the ingredients, but you’ll find the sneaky costs in labor, waste, food safety, and shipping. The next sneaky costs comes from waste. Our first sneaky cost is the time involved in prepping guacamole.

Food Supply 180

Food Supply Food Safety Front of House Back of House 180

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.

Operations 178

Operations Food Safety Kitchen Safety Front of House 178

Modern Restaurant Management

NOVEMBER 15, 2021

Simplify Front of House Processes. Many of these processes will remain even after the pandemic, presenting opportunities to deploy automation technologies to simplify front of house processes. Automation technologies can improve back of house operations as well. Optimize Food Safety Protocols. trillion each year.

Training 173

Training Front of House Food Safety Back of House 173

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

Cheetah

JULY 14, 2021

Restaurant operators need to cut back on any activity that isn’t directly increasing profit margins, and prepping is a major one. Programs like Cheetah Just-In-Time (JIT) enable restaurants to buy prepped food, significantly reduce prep work and focus back-of-house activities on the things that matter most. Save Space.

Food 147

Food Food Supply Back of House Waste 147

Modern Restaurant Management

OCTOBER 1, 2021

Controlling a restaurant kitchen’s inventory is a key to proper restaurant management and can help avoid wasting food and space. Food waste and inefficiency are two of the biggest obstacles that could be keeping you from succeeding, and how you manage your inventory plays a critical role in avoiding them.

Inventory 192

Inventory Management Management Waste 192

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

OCTOBER 7, 2021

Organizing and preparing dishes does not come easy—there is a lot of data and information tracking involved to make sure the correct dish is served to the right person. Both of these technological advancements are instrumental in ensuring excellent customer service and reducing food waste. Kitchen operations. Staff Management.

Technology 182

Technology Operations Food Safety Kitchen Safety 182

Cheetah

DECEMBER 20, 2021

Some utilize commissary kitchens serving numerous restaurants, while others bring mobile trailers or container kitchens to parking lots. Ghost kitchens, a delivery-only restaurant model with no physical space for dine-in, have become essential lifelines during the pandemic. Ghost kitchen start-ups have raised over $22.2 Reef Global.

Front of House 148

Front of House Food Supply Back of House Fine Dining 148

7 Shifts

AUGUST 5, 2020

Will you hire in-house drivers, use third party drivers, or cross train your front-of-house (FOH) staff to double as drivers ? Ordering too much food leads to waste, while not having enough food or packaging inventory limits your earnings by blocking you from fulfilling all the orders you receive.

Delivery 341

Delivery Food Email Marketing Front of House 341

EATER

FEBRUARY 23, 2024

I have just a handful of go-to recipes for lunch and dinner in my arsenal, most of which are variations on the “house meal” theme. I have just a handful of go-to recipes for lunch and dinner in my arsenal, most of which are variations on the “house meal” theme. Subscribe now. I’m a boring home cook.

Delivery 113

Delivery Ordering Back of House 2024 113

7 Shifts

SEPTEMBER 16, 2021

It means guests love the food you serve so much that one location simply won’t cut it — and you get to serve more customers, generate more revenue , and expand your business. If your restaurant is a number one hit in your area, it may serve you well to open up the exact same concept elsewhere. Table of Contents.

Management 370

Management Management Document Hiring 370

Restaurant365

JUNE 22, 2021

Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Train your store-level managers.

Compost 88

Compost Food Waste Front of House 88

7 Shifts

JANUARY 31, 2024

Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. Managing a restaurant is a delicate routine—if we can even call it a routine. This wide-ranging responsibility is a lot, and it often leads to burnout.

Management 195

Management Management Kitchen Safety Front of House 195

Modern Restaurant Management

SEPTEMBER 14, 2022

You are sitting in your favorite restaurant and have placed an order on a tablet at your table. After a few seconds of placing the order, a notification appears on your messaging app. Ding* ‘Your order is being prepared by Chef Bot 19 and will be delivered to your table in approximately 19 minutes. Let’s Start With the Why.

Front of House 191

Front of House Mobile Ordering Loyalty Program Back of House 191

Modern Restaurant Management

DECEMBER 28, 2023

Restaurant industry insiders offer their insights on F&B trends we can expect to see in 2024. Using DoorDash order data from January 1, 2023 to October 31, 2023, we bring you DoorDash’s Dash From the Past 2023 Trend Report. The top items paired with ibuprofen included Cheesesteaks, Cognac, Nacho Fries, Bacon Egg and Cheese, and Cold Brew!

2024 148

2024 2023 Food Order 2013 148

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. This trend reflects the growing popularity of drive-thru and fast-casual dining, coupled with the demand for digital technologies such as QSR digital signage and QR codes.

2024 210

2024 Loyalty Program Cash Management Customer Experience 210

Squirrel Systems

APRIL 11, 2024

It surely helps to drive attention and maybe even gather a long line of hungry diners outside your door, but to make patio dining business profitable—requires focusing on ways to maximize your restaurant’s capacity, both from a front-of-house service and seating perspective.

POS 97

POS Operations Mobile Ordering Front of House 97

Modern Restaurant Management

DECEMBER 21, 2021

Brands have been pushing aggressively for higher levels of digital adoption, which provides access to first-party customer data and a lower cost to serve. Waste reduction will drive significant cost savings for most brands, while having the additional benefit of addressing sustainability targets. Improve Back-Office Processes.

Point of Sale 177

Point of Sale Supplies Back of House Customer Experience 177

Modern Restaurant Management

JUNE 7, 2023

It saves time by decreasing the manpower needed for back-of-house (BOH) operations, enabling staff to focus on higher-value tasks such as serving customers and enhancing overall operational efficiency. Without monitoring, these outages could go unnoticed, potentially leading to the serving of food stored at unsafe temperatures.

Food Safety 159

Food Safety Kitchen Safety Food Customer Service 159

Modern Restaurant Management

MARCH 1, 2021

The opportunity to verify food handling safety throughout the supply chain gives restaurant operators confidence in what they are serving customers. Applying RFID downstream in the supply chain helps maintain traceability and transparency for such important back-of-house processes as: Delivery accuracy. Inventory cycle count.

Technology 140

Technology Kitchen Safety Food Safety Food Supply 140

7 Shifts

MAY 27, 2021

Restaurant schedules shuffle all the time. While some managers dread the thought of a seasonal, monthly, or weekly schedule adjustment, others rely on it. This practice of planned changes to employee schedules is known as rotating scheduling – and about 5% of hospitality employees work this way. Table of Contents. What is a Rotating Schedule?

Front of House 370

Front of House Employee Relations Back of House Take-out 370

Cheetah

APRIL 10, 2020

Reading Time: 3 minutes While digital technology has helped the front of the house, the back of the house remains the weaker link. Bars and Grills are especially notorious for oversized portions and the waste that often results. Waste management is actually a great way to control costs and boost your bottom line.

Recycling 97

Recycling Compost Front of House Back of House 97

Culinary Cues

MARCH 21, 2020

Set the table, serve your dinner in courses, allow enough time to truly enjoy each meal, talk about food and family traditions that surround it – this is the time to truly embrace all the healing power of a meal. [] READ A BOOK. We have lots of time on our hands. Here are some thoughts: [] CHALLENGE YOUR PERSONAL COOKING.

Back of House 347

Back of House Book Leadership Communication 347

7 Shifts

JANUARY 14, 2020

With an industry average 73% turnover rate, a restaurant with 20 employees could be wasting more than $50,000 each year by losing and replacing staff. When staff are engaged in their work, they perform better and generate more revenue for their employers. How do you recognize a disengaged employee? They do the bare minimum at work.

Loyalty Program 367

Loyalty Program Front of House Back of House Customer Experience 367

Modern Restaurant Management

JANUARY 3, 2024

Trend Two: Increasing the Importance of User-Generated Content (UGC) UGC serves as social proof and is more effective than direct advertising. At the beginning of the year, we like talking about trends. They seem like anchors for the new year. Trends create frameworks to understand where to start and what to focus on.

2024 202

2024 Social Media Customer Experience Events 202

Modern Restaurant Management

DECEMBER 2, 2019

While it’s no easy task, the tools needed to create clean environments for preparing and serving food and making smart decisions on resource management exist. Identifying the right tools and even back-of-the-house partners can make your operations more sustainable and your bottom line stronger. Minimize Waste.

Management 118

Management Management Waste Sustainability 118

7 Shifts

AUGUST 6, 2021

Inaccurate sales forecasting can result in wasted funds on labor, inventory, and even operating expenses for the restaurant. Wasted inventory is one of the most needless - yet avoidable - expenses that a restaurant can make. Table of Contents. What is Forecasting for a Restaurant? Why Should You Conduct a Restaurant Forecast?

Seasonal Menu 370

Seasonal Menu Point of Sale Inventory Food Supply 370

Focus POS

AUGUST 7, 2020

A ghost kitchen doesn’t serve customers in-person. You aren’t serving customers on-premises, so there is no need for any of the basics, like tables and chairs. Since there is no front-of-house, you needn’t worry about staffing any front-of-house employees, either. . Here are some of the benefits: . Reduced Rent .

2020 167

2020 Front of House Kitchen Safety Back of House 167

Apicbase

MAY 30, 2024

It serves as a central hub for processing and storing information regarding orders, payments, and employees while providing key insights for restaurant management. The software, on the other hand, serves as the system’s lifeblood, controlling all of the hardware components. It is your secret weapon for excellence.

POS 52

POS Inventory Cash Management Point of Sale 52

Modern Restaurant Management

DECEMBER 16, 2021

Our restaurant of the future is designed to benefit guests, employees and franchisees, with a new external design and a reimagined kitchen that will make it easier for us to serve hot, delicious food quickly for frictionless guest experiences, and we expect to see a lot more of that next year. Clinton Anderson, CEO, Fourth Enterprises.

2022 173

2022 Food Supply Back of House Kitchen Safety 173