The Rail

OCTOBER 10, 2024

As more consumers become conscious of the environmental impacts of their choices, sustainable products are increasingly popular, particularly in the food and beverage sector. Health Awareness: Most consumers perceive beverages made of sustainable coffee beans as much healthier compared to conventional coffee drinks.

Sustainability 130

Sustainability Dine-in Compost Consumer Goods 130

ChowNow

MAY 9, 2025

Food Costs (COGS) Your food costs, or cost of goods sold (COGS), include everything that goes into producing your menu items, including: Recipe ingredients Beverages Condiments Disposables, like to-go containers, straws, and napkins Tracking your food costs percentage helps you understand how much of your revenue is being spent on your menu.

Operations 195

Operations Email Marketing Food Supply Seasonal Menu 195

Modern Restaurant Management

SEPTEMBER 27, 2023

Keeping track of food and beverage inventory is imperative to preventing product waste and theft. Finding, training, and retaining quality staff is a constant challenge in today’s job market. Workplace Culture and Employment Managing staff wages, overtime, and benefits can be a complex process.

Cash Management 519

Cash Management Restaurant Law Food Safety Point of Sale 519

Modern Restaurant Management

SEPTEMBER 11, 2023

Within a single chat interface, consumers can go through the entire menu, choose food and beverage products, add them to their cart, and make payments. Automated Ordering AI-powered chatbots can handle customer orders, reducing the need for human intervention.

Technology 538

Technology Seasonal Menu Online Ordering Customer Service 538

Modern Restaurant Management

MARCH 26, 2020

Now more than ever, new systems are empowering owners and managers to optimize service, boost guest engagement, enhance menu performance, slash waste, and much more. Food and beverage managers know how tiny changes in ingredients, portioning, staffing, and so on can transform an unprofitable restaurant into a profitable one.

Technology 546

Technology Guest Recovery Customer Experience Equipment 546

ChowNow

MAY 23, 2025

Your cost of goods sold (ingredients, beverages, packaging, etc.) Reduce food waste by tightening portion control and tracking spoilage. Cross-train team members to handle multiple roles during slower shifts. This is the number that truly reflects your restaurants financial health. added up to $60,000.

Point of Sale 195

Point of Sale Insurance Fast Casual Customer Service 195

Modern Restaurant Management

JUNE 30, 2020

It’s relevant today because it helps restaurant leaders contend with enduring issues like crisis recovery, demand fluctuations, food waste, keeping the human touch, managing change, and retaining employees. Step one to learning this system was more lean training. We started by making a picture of work that occurred in the stores.

Management 453

Management Management Cash Management Beverage 453

Perfect Daily Grind

SEPTEMBER 26, 2022

And while many initiatives focus on reducing the environmental impact of coffee production , the volume of waste produced by coffee shops is also a major concern for many people. To address this problem, some coffee businesses are opting for more sustainable approaches to waste management, including circular economy models.

Waste 203

Waste Compost Recycling Sustainability 203

Modern Restaurant Management

JULY 15, 2021

That means juggling everything from hiring and managing staff; deciding on your menu and any day-to-day changes; ordering food, beverages, dishes and other kitchen and dining room essentials; to handling to-go and pick-up orders, among other tasks. Too-large portions contribute to food waste and cut into your profit margins.

Front of House 450

Front of House Back of House Seasonal Menu Food Order 450

7 Shifts

JULY 12, 2024

Variable costs Variable costs depend on your restaurant’s level of activity, including food and beverage costs, labor costs, and supplies. Train your staff to use ingredients efficiently and plan your menu to minimize waste. Train your staff to use ingredients efficiently and plan your menu to minimize waste.

Food Truck 397

Food Truck Customer Service Seasonal Menu Loyalty Program 397

Modern Restaurant Management

DECEMBER 27, 2023

As such, restaurants are investing in training and development programs to upskill their workforce, ensuring team members are equipped to handle the latest tools and technologies. These technologies not only help to reduce waste with precise supply chain and inventory tracking but also guarantee food freshness and authenticity.

2024 506

2024 Food Supply Kitchen Safety Influencer 506

Modern Restaurant Management

SEPTEMBER 14, 2022

However, trained chefs don’t need to worry about losing their jobs to a restaurant AI yet, but we cannot dismiss this scenario entirely either. In addition, it helps them ensure that they limit waste and that food costs remain under control. AI-based robots cook your food and deliver meals on time without missing a beat.

Front of House 528

Front of House Mobile Ordering Loyalty Program Back of House 528

Restaurant Business

JUNE 3, 2024

Another alluring factor are beverages which are more difficult to replicate at home, such as espresso-based beverages since fewer consumers have the equipment capabilities to produce at home. This consistency is the backbone of Franke Coffee Systems automated equipment benefits. Learn more at us.coffee.franke.com.

Supplies 271

Supplies Beverage 2024 Customer Experience 271

7 Shifts

AUGUST 7, 2024

The cost of food and beverages is a bit of a moving target. Food and beverages make up half of your prime costs (along with labor). Calculate your food cost percentage Determine what your food cost percentage target is by dividing your total food and beverage costs by your total revenue. divided by 0.30 = $9.16

Food 370

Food Seasonal Menu Inventory Pricing 370

Open for Business

OCTOBER 15, 2024

That’s why having a solid restaurant management training program is so important for owners and operators looking to build a successful team. A well-structured management training program equips new leaders with essential skills while promoting ongoing development. This will help you avoid purchasing more than you need.

Training 60

Training Management Management Loyalty Program 60

Perfect Daily Grind

JUNE 4, 2025

Automation can support coffee shops in navigating the unprecedented times the industry is currently experiencing, but it can’t replace the fundamentals of investing in staff training and development. Trained baristas are in more demand than ever before. Customers are also increasingly educated about specialty coffee.

Café 112

Café Customer Service Technology Customer Experience 112

Goliath Consulting

JUNE 15, 2021

Since so many workers are being afflicted with COVID-19, we’ve seen the farming sector experience a widespread shortage of workers who have been trained to complete specific tasks. This has resulted in under-ordering (and dissatisfied customers) or over-ordering (and increased waste).

Supplies 414

Supplies Food Supply Front of House Fast Casual 414

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 539

2024 Loyalty Program Cash Management Customer Experience 539

Modern Restaurant Management

APRIL 21, 2022

To eliminate waste, I always make pickles or fermentations with excess vegetables and dry cure meats for our charcuterie program to utilize any excess proteins. Waste reduction- We practice utilizing our waste as much as we can away from the generalist notion of putting things up as specials.

Sustainability 450

Sustainability Waste Food Supply Recycling 450

Restaurant Business

JUNE 13, 2025

With more than 25-years of experience, Secor previously served as senior vice president of operations and training at GoTo Foods. At Taco John’s, she will oversee restaurant operations, technology and training. Chris Patterson has been named vice president of training for Houston TX Hot Chicken.

Leadership 157

Leadership 2025 Email Marketing Magazine 157

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

Restaurant365

JANUARY 18, 2022

While true zero-restaurant food waste is extremely rare, it can be a meaningful goal. Implementing a zero-waste initiative can help minimize your carbon footprint and may even attract new customers who embrace your environmental friendliness. Additionally, limiting your food waste can improve your restaurant’s bottom line.

Waste 147

Waste Compost Food Consumer Goods 147

The Restaurant Group

FEBRUARY 23, 2025

Proper inventory tracking helps reduce waste, control costs, and boost profits. Why Every Restaurant Should Prioritize Inventory Control Effective inventory control means fewer surprises, less waste, and better financial management. Beverages and Alcohol Soft drinks, juices, beer, wine, and liquor.

Inventory 88

Inventory Management Management Audits 88

Modern Restaurant Management

DECEMBER 21, 2022

– Chris Adams, VP of Strategy, Oracle Food and Beverage. "As From the increasing demand for low-to-no ABV draft options to the motivation behind rising consumer expectations, these trends have the power to impact the financial performance of the beverage program.

2023 419

2023 Loyalty Program Fast Casual Customer Experience 419

Lavu

JUNE 6, 2025

By closely monitoring and optimizing this percentage, restaurants can better manage their inventory, minimize waste, and lower their overall expenses, ultimately maximizing cost reduction. Yield Percentage: Calculate the yield percentage to account for any waste or shrinkage during cooking. Food cost control is crucial.

Loyalty Program 78

Loyalty Program Waste Recycling Inventory 78

Perfect Daily Grind

DECEMBER 21, 2022

In the vast majority of specialty coffee shops around the world, dosing coffee is an everyday practice for preparing both espresso and filter beverages. First and foremost, weighing milk-based beverages can help to reduce milk waste, which is particularly useful for coffee shops. He is also the 2022 World Barista Champion.

Beverage 206

Beverage Consumer Goods Training Waste 206

Modern Restaurant Management

DECEMBER 14, 2021

We have historically and continue to offer competitive pay, thorough training programs, flexible hours and a fun work environment so that we can continue to staff our locations as we grow. This will lead to training on apps that reaches “Zoomers” where they live, on their phones, to quickly train new concepts for fast onboarding.

2022 474

2022 Food Supply Mobile Ordering Customer Experience 474

7 Shifts

NOVEMBER 15, 2024

Aside from providing the best dining experience, order-taking accuracy can help you avoid food waste and unnecessary costs. Check their ability to suggest appetizers, beverages, or desserts that complement the meal as well. Mistakes in these situations can lead to delays, wasted food, and a poor guest experience.

Hiring 195

Hiring Dietary Restrictions Customer Service Customer Experience 195

Lavu

APRIL 25, 2025

This system helps restaurant owners and managers track stock in real-time, reduce waste, and maintain optimal inventory levels. Poor inventory tracking costs restaurants up to $600/month on beverages , but mobile tools reduce waste, prevent overstocking, and improve real-time decision-making.

Inventory 78

Inventory 2025 Management Management 78

Perfect Daily Grind

OCTOBER 30, 2022

Around the world, milk-based coffee beverages are enjoyed by many – including the cappuccino, latte, flat white , and more. Many milk-based beverages also feature a layer of microfoam. Furthermore, learning how to steam milk takes plenty of training and practice – potentially distracting baristas from other duties.

Technology 211

Technology Beverage Waste Customer Service 211

Modern Restaurant Management

AUGUST 5, 2020

The bites will also be served with the option of twelve different dips, along with regular or sweet potato Tyga Tots, chocolate chip cookies, and beverages. ” Ervin Cohen & Jessup Launches Food, Beverage and Hospitality Practice. ” “Today begins the independent restaurant revolution,” Robbie Earl elaborates.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

Modern Restaurant Management

APRIL 2, 2020

When a restaurant fails, the impact radiates across Main Street and affects an entire ecosystem of food and beverage providers, community banks, farmers, and many more,” said Chris Comparato, CEO of Toast. Virtual Training Forums – newly-created to address timely and critical COVID-19 topics. restaurants.

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

Lavu

APRIL 17, 2025

Real-time inventory tracking helps restaurants save money by cutting food waste, improving stock management, and streamlining operations. Heres what it does: Reduces Waste : Tracks expiration dates and prioritizes older stock (FIFO method). Start using real-time tracking to save time, reduce waste, and improve profitability.

Inventory 78

Inventory Food Waste Mobile Ordering 78

Culinary Cues

SEPTEMBER 27, 2023

You can become a chef, an executive chef, restaurateur, food and beverage director, culinary teacher, or consultant. This needs to change through a different approach to menu planning and pricing and tighter controls on waste and portioning. TEAM DEPENDANT I know, this is listed as a “pro” as well.

Employee Relations 449

Employee Relations Fine Dining Training Communication 449

7 Shifts

AUGUST 2, 2024

When hiring restaurant accountants, your primary consideration should be those who understand the complexity of the food and beverage industry—both front-of-the-house and back-of-the-house operations and management. This number is essential because it helps you determine the price of your food and beverages.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

7 Shifts

FEBRUARY 8, 2024

In addition to scheduling, 7shifts handles staff payroll, tip management, hiring and application management, employee training, and much more. RUN also acts as an HR software, connecting payroll to core employee functions like training, record keeping, and onboarding. Get a Demo 6. Apple | Android 9. Apple | Android 18.

Management 367

Management Management Operations Mobile Ordering 367

Modern Restaurant Management

SEPTEMBER 15, 2020

TIPs offers training for individuals on the responsible sale, service and consumption of alcohol. JBF Food and Beverage Investment Fund for Black and Indigenous Americans. Cheryl Day, Baker and Author, Back in the Day Bakery, JBF Food and Beverage Industry Relief Fund Grantee. NAB Acquires SALIDO.

Fast Casual 405

Fast Casual Casual Menu Mobile Ordering 405