Tableo

JULY 27, 2023

In this guide we will delve into food & beverage (F&B) control methods to help you generate profitability and uphold good standards. Here’s why it’s so important: Cost management: Good F&B management enables you to control expenses, cut waste, and boost profit margins. So let’s dive in!

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Beverage Food Inventory Waste 75

The Restaurant Group

DECEMBER 24, 2022

Food and Beverage Trends Eating plant-based foods while enjoying live music sparked joy in 2022. You can expect restaurant trends for 2023 to lean towards globally-inspired cuisines and comfort food and drinks at their finest, with a particular focus on zero waste and sustainability. In 2023, you will see more streamlined menus.

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2023 Beverage Food Waste 78

Modern Restaurant Management

APRIL 8, 2020

A trendy cocktail and beverage selection can truly transform an event and now is a good time for event planners to recalculate and learn about trends so they will be prepared and armed with knowledge when businesses are back up and running. need to be in the know with all the upcoming trends.

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Events Beverage Recycling Seasonal Menu 177

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

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.

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Waste Sustainability Food Audits 52

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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Modern Restaurant Management

DECEMBER 28, 2023

Kimpton Brings New F&B Trends and Classics to the Table Kimpton Hotels & Restaurants is returning with its annual Culinary + Cocktail Trend Forecast, highlighting predictions from its vast team of global culinary and beverage experts that will be featured on plates and bar menus in 2024.

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2024 2023 Food Order 2013 145

Modern Restaurant Management

SEPTEMBER 1, 2023

Inefficient restaurant inventory management practices, improper storage, gaps in inventory logs, theft, and waste can cause even the most successful kitchens to struggle or fail. Forecasting tools enable managers to purchase food, beverage, and supplies at the right level.

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Modern Restaurant Management

MARCH 18, 2024

The discussion included food, beverage, nutrition, lifestyle and unique aspects of boutique and high volume foodservice. Ninety-six percent of dames surveyed agreed that non-alcoholic beverages are here to stay as consumers want the pleasure of a cocktail without the spirits.

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Sculpture Hospitality

APRIL 19, 2022

Taking restaurant inventory gives you better oversight over your food and beverage stock levels, helps forecast future demand and reduces food and beverage waste. In essence, well managed inventory makes your business more profitable.

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Inventory Beverage Waste Management 133

Transact

JULY 7, 2022

In the same 2022 State of the Restaurant Industry report, the National Restaurant Association found that 96% of operators experienced supply delays or shortages of key food or beverage items in 2021. As a result, minimizing food waste has become paramount in cost reduction and managing supply shortages.

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Modern Restaurant Management

FEBRUARY 16, 2021

Since the start of the pandemic, thirty-four states, plus Puerto Rico and the District of Columbia, have instituted alcohol on-demand laws, allowing over 500,000 bars and restaurants across the country to deliver alcoholic beverages directly to consumers, according to the National Restaurant Association.

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Food Safety Recycling Restaurant Law Front of House 221

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

AUGUST 7, 2023

From restaurants and grocery stores to hotels and hospitals, commercial refrigeration plays a vital role in preserving the freshness of food and beverages. They are equipped with shelves, racks, and compartments, providing a well-organized environment for storing different types of food and beverages.

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Kitchen Safety Food Safety Inventory Small Business 164

Foodable

OCTOBER 29, 2020

Bar Virtual is a collaboration featuring hospitality, beverage and bar experts from around the world to share their innovations and ideas that will help your bar business survive in the new era. The next generation beverage business has just begun!

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Beverage Recycling Events Innovation 40

Modern Restaurant Management

SEPTEMBER 27, 2023

Keeping track of food and beverage inventory is imperative to preventing product waste and theft. Inventory management is another key issue that can creep up if owners are not aware of what product they have and how much is currently available.

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Cash Management Restaurant Law Food Safety Point of Sale 187

Sculpture Hospitality

APRIL 19, 2022

Taking restaurant inventory gives you better oversight over your food and beverage stock levels, helps forecast future demand and reduces food and beverage waste. In essence, well managed inventory makes your business more profitable.

Inventory 88

Inventory Beverage Waste Management 88

Modern Restaurant Management

MARCH 2, 2022

Restaurant and foodservice operators are feeling the pressure as Technomic reports that food and beverage costs have skyrocketed 13 percent over the last two years, while paper and packaging are up 11 percent. Run LTO’s to Reduce Food Waste. Operators are being forced to make changes in an effort to navigate the price escalation.

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Pricing Menu Waste Food Supply 166

Modern Restaurant Management

NOVEMBER 18, 2021

The survey examines top restaurant industry trends across categories including menu offerings, beverages, flavors, global inspirations, packaging/off-premises trends and industry macro-trends. CBD-infused snacks, beverages and desserts are continuing to grow in popularity.

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2022 Menu Recycling Sustainability 192

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. Using waste logs and tracking yield of food items are opportunities to educate your team on the more metrics-driven side of the restaurant business. Track Food Waste.

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Waste Food Supply Point of Sale Inventory 161

Modern Restaurant Management

FEBRUARY 27, 2023

Careful forecasting can help improve order accuracy and reduce waste. Cross utilizing menu items helps reduce waste and save money. Instead of accepting offers of credit from vendors, negotiate a discount on food and beverage purchases in exchange for making immediate payments.

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Cash Management Point of Sale Inventory Email Marketing 181

Modern Restaurant Management

NOVEMBER 11, 2021

The goal for every food and beverage company is to synchronize supply and demand. In order to reduce cost, waste, and optimize inventory, the process begins with planning and forecasting. Planning and Forecasting.

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Supplies Management Management Food Supply 203

Perfect Daily Grind

AUGUST 16, 2022

As warmer weather sets in, coffee drinkers tend to opt for colder beverages, whereas the number of hot coffee beverages usually increases during the colder months. For many coffee shop owners, including seasonal food and beverages is essential to boost sales and maintain customer interest. Autumn coffee shop trends.

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Design Menu Seasonal Menu Social Media 157

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

Sculpture Hospitality

JANUARY 18, 2021

Successful beverage inventory management results in a huge number of benefits for your bar. It helps your business to reduce drink shortages, limit waste, optimize reordering, avoid order mistakes, increase profits and much more.

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Inventory Bar Waste Beverage 139

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

Culinary Cues

DECEMBER 17, 2020

A reduction in restaurant business leads to crop waste, unplanted land, and serious cash flow problems for farmers. Here are some of the other businesses that suffer when a restaurant closes, sometimes they too cannot survive as a result: [] Regional Farmers: A significant percentage of farm crops are dedicated to restaurants.

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Uniforms Cash Management Brewery Consumer Goods 471

Modern Restaurant Management

DECEMBER 27, 2023

These technologies not only help to reduce waste with precise supply chain and inventory tracking but also guarantee food freshness and authenticity. In a parallel trend, non-alcoholic beverages and sophisticated mocktails are also gaining prominence, which influences the variety of glassware that a restaurant should consider.

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2024 Food Supply Kitchen Safety Influencer 180

7 Shifts

OCTOBER 8, 2021

Cost of goods sold is the raw material cost of your beverages and food, and labor cost is made up of payroll, employee benefits, taxes, and bonuses. Steven helps restaurants use tech tools to keep their food and beverage costs under control with tech tools that unlock adjustments that would otherwise be impossible or too time-consuming.

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Seasonal Menu Consumer Goods Food Supply Inventory 195

Modern Restaurant Management

DECEMBER 22, 2021

That means you can see if everything from dispensed condiments to poured beverages aren't being wasted, helping your establishment save money and maintain efficiency. This crucial step can prevent spoiled food and ingredients, saving you money in the long run. There also are monitoring systems that can track your inventory.

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2022 Equipment Email Marketing Customer Service 237

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

JUNE 13, 2023

“Daily updates, food and beverage tastings, and a commitment to a positive culture are all essential to maintaining an exceptional team.” In addition to eliminating wasteful paperwork, innovative mobile training apps leverage psychology and practicality through gamified testing that prepares new employees on their schedules.

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Training Seasonal Menu Hiring Customer Experience 171

Bottleneck Management

MAY 3, 2023

Reduce Food Waste Reducing food waste is another effective way to make your restaurant more sustainable. You can also adjust your portion sizes to reduce waste and consider offering discounts to customers who bring their own reusable containers to take home leftovers.

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Compost Waste Sustainability Agriculture 78

Modern Restaurant Management

JUNE 7, 2023

In addition to protecting customers, there are several other factors driving the need for digital food safety solutions including, increasing food costs, labor challenges, compliance standards, and increasing governmental involvement and regulations, along with the rising demand for data-driven processes throughout the food and beverage industry.

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Food Safety Kitchen Safety Food Customer Service 157

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

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

Restaurant Business

MAY 31, 2023

Reduced waste and food cost savings Finally, automation can help reduce waste. Chicken is implementing technology in their units, operators stand to boost customer experience and satisfaction, reduce waste and ensure consistency across locations. Bottom line? A bigger bottom line for restaurants.

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Franchise Franchising Kitchen Safety Customer Experience 101