Tableo

JULY 14, 2023

How many times have we heard our mums’ rattle on about not wasting food? Nowadays when looking in the mirror, perhaps I shouldn’t have obeyed However the fact remains that waste is the scourge of the 21st century. In this post we will share helpful advice and practical solutions to help you minimise food waste in your restaurant.

Waste 52

Waste Sustainability Food Audits 52

Apicbase

APRIL 28, 2023

Every report on food waste is a jaw-dropper. Food waste is a monumental problem with massive consequences. An estimated 32% of all food produced worldwide is lost or wasted from farm to fork (some reports even say between 40-50%). Food loss and waste represent about $940 billion in annual economic losses. on food costs.

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Waste Food Point of Sale Inventory 52

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.

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Cash Management Restaurant Law Food Safety Point of Sale 207

Modern Restaurant Management

MAY 19, 2022

AvT provides the “why” behind your food cost variance, whether it be shrinkage, waste, breakage of contract prices, etc. Train Staff on the Importance of Restaurant Inventory Control. Training staff on inventory control provides value to your entire organization. Track Food Waste.

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Waste Food Supply Point of Sale Inventory 187

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 385

Employee Relations Fine Dining Training Communication 385

Lavu

NOVEMBER 17, 2023

This low profit margin can be attributed to the high overhead costs associated with running a restaurant, including rent, labor, food and beverage costs, and utilities, often account for a major chunk of your expenses, making it challenging to increase your restaurant profit margin. To enhance profits, effective food cost management is key.

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Fast Casual Fine Dining Food Truck Loyalty Program 123

Modern Restaurant Management

FEBRUARY 14, 2023

To accomplish this: Improve training efforts. Unfortunately, many restaurants are using archaic training programs, so update your training to be current, relevant, and tech driven. Boost safety and quality protocols. Yet, three decades later, foodborne illness remains a huge problem. billion annually in the US alone.

Food Safety 189

Food Safety Kitchen Safety Loyalty Program Employee Relations 189

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.

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Waste Food Compost Tip Distribution 59

Culinary Cues

DECEMBER 17, 2020

A reduction in restaurant business leads to crop waste, unplanted land, and serious cash flow problems for farmers. Without extended PPP benefits, bank loan deferrals, help for landlords, and business recovery training for small restaurants – this system will crumble. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

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Uniforms Cash Management Brewery Consumer Goods 470

Tableo

JUNE 21, 2023

Training staff members at serving drinks with finesse is crucial to differentiate yourself from competitors and to improve the overall dining experience for patrons. Give them examples and explanations with visuals to help them comprehend the significance of using the appropriate glass for each beverage. What’s in pouring a drink?

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Training Serving Customer Service Customer Experience 40

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.

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2024 Food Supply Kitchen Safety Influencer 202

Ken Burgin

NOVEMBER 15, 2021

The wine list is an essential part of your restaurant or hotel beverage service, so let’s apply intelligent design and business thinking to increase profits and ensure it appeals to the greatest number of people. Watch for waste and over-pours – the stocktake system should pick up on that. Offer great Wines by the Glass.

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Point of Sale Back of House Beverage Email Marketing 147

Tableo

JULY 18, 2023

Restaurant inventory management is a process for identifying more cost-effective food, beverage and supply orders while keeping track of the materials and supplies you have on hand for shifts. FIFO (First-In, First-Out) method The FIFO system lowers the chance of deterioration and waste by ensuring that older stock is used first.

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Inventory Management Management Audits 75

Lavu

OCTOBER 13, 2023

Also, ensure that the waiting staff is adequately trained to take orders quickly and accurately. Improve kitchen efficiency: Optimize kitchen operations by organizing workstations, implementing efficient food prep processes, and cross-training kitchen staff to handle different tasks.

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Seating Mobile Ordering Customer Service Cash Management 173

Restaurant365

MARCH 23, 2022

Inventory tracking is an essential restaurant task—with more efficient food, beverage, and supply orders, you are saving money and adding to your bottom line. Accounting for potential areas of inventory loss such as wait staff errors, kitchen waste, or incorrect preparation can be time consuming, but necessary. Cost out recipes.

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Food Waste Inventory Food Order 78

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). Preventing food waste from happening in the first place is the best thing you can do to save on your food cost. Train your store-level managers. First, focus on transparency.

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Compost Food Waste Front of House 88

Restaurant365

MAY 17, 2022

A restaurant inventory management system, on the other hand, monitors everything affecting your food and beverage products, including sales and transactions through an integrated POS system, but it also accounts for other potential areas of loss, including vendor delivery errors, spoilage, or improper preparation.

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Inventory Management Management Food 78

Restaurant365

MARCH 10, 2020

Because food and beverage costs make up a large part of a restaurant budget, your inventory method has large implications for your bottom line. If it’s not on the shelf, it can’t be stolen, spoiled or wasted. So, the key to minimizing food waste that can eat into your profits is effective restaurant inventory management.

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Inventory Management Management Waste 103

Clover - Restaurants

MAY 3, 2024

Proper training can help ensure employees follow the right health and safety standards in your restaurant. Staff should be properly trained to be aware of hygiene habits they may not be aware of, but that could negatively impact the safety standards at your restaurant. Water pooling on floors and intersections.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

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.

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2024 Loyalty Program Cash Management Customer Experience 215

Perfect Daily Grind

MARCH 9, 2020

While it might be a relative newcomer to the beverage sector, this fermented beverage actually dates back to ancient China and has been enjoyed around the world for centuries. Here it was popular for several decades, as carbonated beverages like Coke and Pepsi were unavailable at the time. It Appeals to The Health-Conscious.

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Brewery Café Beverage Waste 143

Ken Burgin

JULY 5, 2022

Every week in the Hospo Reset Newsletter, we share a product or service that’s caught our eye – for kitchen & beverage management, staffing, facilities management, marketing and overall productivity. Restoke manages back of house functions like recipes, menus, ordering, work lists, staff training, plus health & safety.

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Kitchen Safety Food Safety Website Management Online Ordering 78

Perfect Daily Grind

APRIL 13, 2022

Today, with the rise of the “home barista”, more people than ever are looking for a machine that can easily replicate café-quality beverages. Replicating café-quality beverages at home. He tells me that now more than ever, home coffee consumers are looking to create high-quality coffee beverages.

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Marketing Café Sustainability Beverage 159

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.

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Front of House Mobile Ordering Loyalty Program Back of House 211

7 Shifts

MAY 25, 2020

Understand cleaning vs sanitizing ?? During COVID-19, your standard cleaning practices may not be enough to properly disinfect and prevent the spread of the virus. Have staff practice good hygiene ?? If employees are not practicing safe hygiene, they have no business cleaning!

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FOH BOH Kitchen Safety Cash Management 338

Restaurant365

MAY 26, 2020

For a restaurant, this includes your food and beverage ingredients, as well as other supplies like napkins, coffee filters, etc. However, this effort is wasted if you don’t also focus on your prime cost. Your prime cost is a simple formula: Total Cost of Goods Sold (CoGS) + Total Labor Cost = Prime Cost.

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Point of Sale Employee Relations Inventory Waste 148

Restaurant365

MARCH 10, 2020

Because food and beverage costs make up a large part of a restaurant budget, your inventory method has large implications for your bottom line. If it’s not on the shelf, it can’t be stolen, spoiled or wasted. So, the key to minimizing food waste that can eat into your profits is effective restaurant inventory management.

Inventory 78

Inventory Management Management Waste 78

Restaurant365

AUGUST 4, 2020

When that inventory is wasted, stolen or spoiled before it’s sold, it must be written off as an expense in the books. Because food and beverage costs make up one of the two largest parts of your restaurant budget, your inventory method has large implications in your accounting. You invest a large amount of your budget in inventory.

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Inventory Management Management Cash Management 78

Restaurant365

MARCH 10, 2022

Inefficient restaurant inventory management practices, improper storage, gaps in inventory logs, theft, and waste are among the top reasons that cause even the most successful kitchens to fail. Carefully train them on quality control, paperwork, specs, and storage. Train your receiver to rotate your merchandise as it is received.

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Inventory Management Management Merchandise 78

Restaurant365

JANUARY 4, 2022

Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste. Here are two methods to extend shelf life and minimize waste: Organize, Sort, and Implement “First In, First Out” (FIFO). As a restaurant operator, you are trying to avoid wasted inventory at all costs.

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Inventory Pricing Management Management 148

Perfect Daily Grind

MAY 12, 2023

The three-year project, held in partnership with National Federation of Coffee Growers of Colombia, included nearly 600 on-farm training sessions and online workshops. Six US beverage equipment manufacturers merge to form Lotus Beverage Alliance. Nestlé to host Nescafé Plan 2030 Progress Highlights webinar on 6 June.

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2023 Webinar 2030 Workshop 134

Restaurant365

JULY 21, 2021

On any given day, you may be receiving multiple food and beverage shipments from different vendors, farmers, or distributors. How do you keep track of all these different shipments and ingredients to minimize food waste, ensure you are prepared for service, and optimize what you’re spending on your ingredients?

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Inventory Management Management Waste 78

Restaurant365

JUNE 17, 2022

Perhaps servers who continuously upsell can train their coworkers on how to drive higher sales for the restaurant while simultaneously increasing their tip by providing excellent service. Perhaps Location A customers purchase a beverage with their meal 75% of the time while Location B only sells a beverage with each meal 60% of the time.

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Employee Relations Seasonal Menu Customer Service Food Order 78

Mad Mobile

MARCH 1, 2024

These visuals not only enhance the dining experience but also present a golden opportunity for guests to discover and crave appetizers, desserts, or beverages they might have overlooked otherwise. Revenue streams beyond food and beverage In a traditional restaurant model, your revenue streams are limited to food and beverage.

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Seasonal Menu POS Loyalty Program Customer Experience 40

Restaurant365

DECEMBER 11, 2020

Your Cost of Goods Sold (CoGS) is the total cost of your food and beverage ingredients over a specific period of time. This way, you can take immediate action on issues like incorrect portions or food waste (explored below). For food waste in particular, tracking the variance can lead you to the root cause of the issue.

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2021 Cash Management Management Management 136

Aaron Allen & Associates

MARCH 29, 2024

Coffee and Snack chains are among the most frequent innovators, with Krispy Kreme, Dutch Bros, Dunkin’, Starbucks, and Tim Hortons leading the pack — especially with a focus on LTOs for beverages. This requires updated and accurate training for baristas and FOH staff that needs to be considered in the investment for developing the new item.

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Innovation Menu 2024 FOH 52

Restaurant365

SEPTEMBER 3, 2021

The exact responsibilities may look different at every restaurant group, but strategic recommendations could encompass everything from revamped training protocols to new marketing initiatives, and everything in between. The difference between the two represents food that is being wasted due to errors, spoilage, or improper usage.

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Waste Cash Management Point of Sale Inventory 78