Culinary Cues

FEBRUARY 13, 2022

The good news is that restaurants are beginning to see an increase in sales as more and more customers return to in person dining in addition to their new habit of ordering for home delivery. Full utilization of ingredients, minimizing waste, composting and portion control will be even more essential than they were in the past.

Compost 474

Compost Fine Dining Waste Café 474

Lavu

APRIL 13, 2020

Waste production is going up as business owners around the world swap their waste reduction initiatives out with ways to prevent the spread of COVID-19. If your restaurants want to reduce waste even amidst the current crisis, there’s still plenty you can do. Donate Food Waste to Local Charities. Paperless ordering.

Waste 148

Waste Compost Point of Sale Food Order 148

Culinary Cues

MAY 4, 2022

Excessive waste is a sign of disrespect for those involved in the process of getting those ingredients to you. It might be sustainability, waste management, protection of traditions, a pursuit of excellence, authenticity, or connection with the source of ingredients, etc. www.harvestamericacues.com BLOG. CAFÉ Talks Podcast.

2022 447

2022 Coaching Education Kitchen Safety 447

Culinary Cues

OCTOBER 20, 2021

Measure your cuts, look at your waste – improve every day until you are fast and ALWAYS accurate. [] TURN 300 POTATOES PERFECTLY, THEN ASK AGAIN IF YOU CAN WORK THE LINE: Why is it important for a potato to have seven equal sides? www.harvestamericacues.com – BLOG. Stock is as much symbolic as it is functional. Learn by doing.

Front of House 491

Front of House Uniforms Back of House Kitchen Safety 491

Modern Restaurant Management

APRIL 14, 2020

.” The experts at Parts Town authored a blog post for independent restaurants about how to transition toward delivery. With our app, restaurant owners can attract real customers instantly, reduce food waste and offer instant promotions during slow times." Fully integrated with DoorDash and Uber Eats.

Online Ordering 530

Online Ordering Back of House Customer Service Small Business 530

Culinary Cues

APRIL 3, 2020

Possible strategy: As restaurants experiment with take-out and delivery options to try and stay afloat – keep in mind that this may very well be your future. Don’t waste this time – scenario plan now! www.harvestamericacues.com BLOG. They will stay a problem if you do nothing and find yourself stuck without an answer.

Guest Recovery 382

Guest Recovery Social Media Kitchen Safety Food Safety 382

Culinary Cues

MARCH 30, 2020

We are learning that people are interested in delivery, enamored by food truck style concepts, and willing to embrace a different style of service. www.harvestamericacues.com BLOG. Aligning with vendors who are able to work with the restaurant in creating a financially viable operation also works for all involved.

Small Business 457

Small Business Food Supply Food Truck Healthcare 457

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 Rail

APRIL 25, 2023

By Madhu Kesavan, Contributor In recent years, restaurant delivery has become increasingly popular as consumers demand more convenient ways to enjoy their favorite meals. However, with increased demand comes the need for effective delivery management. However, with increased demand comes the need for effective delivery management.

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2023 Delivery Management Management 147

Modern Restaurant Management

APRIL 2, 2020

Rally for Restaurants is a grassroots movement built to support local restaurants and stimulate cash flow by encouraging consumers to order takeout and delivery so the foodservice community can count on the income to keep their businesses running. Hospitality Training Magazine – articles and member blogs with practical training content.

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

Culinary Cues

APRIL 26, 2020

What will our restaurants physically look like with social distancing, how will we be able to interact with guests at service, how will our kitchen teams function as a unit, what changes will be necessary for our menus to be effective, and what role will take out and delivery play in every restaurant concept? PLAN BETTER – TRAIN HARDER.

Guest Recovery 410

Guest Recovery Kitchen Safety Customer Service Customer Experience 410

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

Focus POS

MAY 24, 2021

Delivery Apps: They Matter to Restaurateurs. If you’re a restaurant owner, you may find yourself wondering why you should expend time, energy, and expense on integrating with third-party delivery apps like DoorDash or Uber Eats. Before the pandemic began, many restaurants offering delivery directly employed their drivers.

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Delivery Customer Service POS Online Ordering 139

Culinary Cues

DECEMBER 21, 2023

As I look back on the days that turned into 14-hour shifts, the deliveries that didn’t make it on time, the coolers that broke down at 6pm on a Saturday night or the dish machine that decided to blow a gasket right in the middle of the busiest night of the year, I now see that it was all part of some grand scheme.

Kitchen Safety 346

Kitchen Safety Food Safety Take-out Inventory 346

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. Deliveries, payroll, paying vendor invoices, and so on all happen on their own cadence. Oversee incoming deliveries. Log item transfers and wastes.

Management 397

Management Management Kitchen Safety Front of House 397

QSR Automations

JANUARY 31, 2025

Here are some ways they combine forces to tackle waste: Minimizing Food Waste with Precise Order Management When ConnectSmart Host updates table status and guest preferences, that information flows directly to ConnectSmart Kitchen. Fewer incorrect orders, less wasted food, and happier guests. The result?

Waste 52

Waste Front of House Operations Back of House 52

Harbor Touch

MARCH 18, 2025

Restaurant Business Online reports top managers cut waste by 15% with tight trackingon a $50,000 food budget, thats $7,500 saved annually. Deliverys a must these days. Our blog offers more marketing ideas worth exploringsimple tricks with big payoffs. One pro we know does a Friday tally to prep for weekend crowds.

Management 148

Management Management Seasonal Menu Cash Management 148

Restaurant365

APRIL 14, 2020

No matter what business model your restaurant is operating on, managing your restaurant inventory helps you prevent waste, lower your food cost, and maximize your bottom line. Keep a lower stock inventory for delivery only. When trimming menu offerings, avoid knee-jerk reactions about what items are best for your delivery model.

Inventory 109

Inventory Delivery Management Management 109

Modern Restaurant Management

MAY 12, 2020

Dunkin’s transition to paper cups will remove approximately one billion foam cups from the waste stream annually. This transition, along with the move to the double-walled paper cups, will remove a collective 19 million pounds of polystyrene from the waste stream annually. franchisees for use in their restaurants. ” BWW GO.

Mobile Ordering 376

Mobile Ordering Online Ordering Food Order Hospitality 376

Goliath Consulting

FEBRUARY 8, 2022

QR codes have been mentioned a few times in our blogs. Having said that, this helped restaurants reduce paper waste, printing, and limited contact in between customers and workers. According to Business Insider, “The restaurant also offers delivery via DoorDash. Robots have been mentioned a few times in our blogs.

2022 195

2022 Technology Online Ordering Customer Service 195

Restaurant365

JULY 24, 2020

Shelter-in-place orders, dine-in restrictions and diners’ hesitation to eat out have combined to prompt restaurants to shift their focus to takeout and delivery. Increased demand for food delivery had already boosted the growth of ghost kitchens, and the COVID-19 pandemic has escalated both the popularity and profitability of the model.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

Restaurant365

MARCH 25, 2020

As many restaurant operators transition from dine-in service to delivery and takeout service only, there are many operational decisions to make. However, if you determine that pivoting to a takeout/delivery only model is the best business move for your restaurant business, these 12 tips could help ease your transition.

Delivery 107

Delivery Front of House FOH Mobile Ordering 107

Hot Schedules

APRIL 20, 2019

Five Ways to Reduce Waste. The Impact of Food Waste. US Restaurants generate between 22 and 33 billion pounds of food waste every year. All that waste adds up. The EPA estimates that food waste is the single largest category in any given landfill. First, all the resources required to produce it are wasted.

Waste 60

Waste White Paper Cash Management Inventory 60

Hot Schedules

FEBRUARY 4, 2022

Five Steps to Reducing Waste. The Impact of Food Waste. U S hotels contribute to the generation of 131 billion pounds of food waste every year , resulting in an enormous environmental impact, and a big dent to profit margins. Waste stretches beyond the physical, say, head of lettuce you’re throwing in the trash.

Waste 78

Waste Hotels Inventory Food Order 78

Qu

OCTOBER 17, 2024

Unified kitchen systems that integrate data from all ordering channels—digital, in-store, and delivery—play a vital role in enhancing order management. Upgrading your kitchen technology will help you meet high guest expectations and reduce wait times for both guests and Delivery Service Providers (DSPs). Download Now 4.

Food Order 52

Food Order Waste Technology BOH 52

Hot Schedules

MARCH 20, 2020

For some restaurants, packaging excess inventory into “meal kit” boxes can help generate some extra revenue, provide relief to guests stuck at home in self-isolation, and keep food from going to waste. For delivery to apartment complexes, consider asking customers to accept deliveries at the front door, to limit person-to-person contact.

Social Media 141

Social Media Cash Management Employee Relations Delivery 141

Restaurant365

APRIL 16, 2021

Statista notes that in 2020, 760 million users were using online ordering for their restaurant takeout and delivery orders, a 20% increase year-over-year. Some of consumers’ most wanted features post-COVID are contactless delivery with expanded curbside pickup and online ordering. Increases Order Accuracy.

Online Ordering 78

Online Ordering Blog Ordering Front of House 78

Cheetah

FEBRUARY 23, 2022

New menus, new interior designs, and even new cuisine concepts, are flourishing after nearly 2 years of deliveries. Anything that can save expensive labor hours, reduce storage, enhance food safety and limit food waste is in dire need by restaurants – and that’s exactly what the New Marketplace provides. How it Works.

Food 148

Food Food Supply Food Truck Online Ordering 148

Focus POS

AUGUST 7, 2020

It caters specifically to online orders, and is usually a delivery-only restaurant. Now, they opt for safer alternatives, like online ordering and delivery. Because it operates via delivery, it can be located almost anywhere. Meet Delivery Demand . Delivery demand is up across the board.

2020 167

2020 Front of House Kitchen Safety Back of House 167

Qu

NOVEMBER 25, 2024

Unified kitchen systems that integrate data from all ordering channels—digital, in-store, and delivery—play a vital role in optimizing order management. Upgrading your kitchen technology will help you meet high guest expectations and reduce wait times for both guests and Delivery Service Providers (DSPs).

Food Order 52

Food Order Waste Technology BOH 52

Restaurant365

MAY 20, 2020

Making smart, effective decisions around your food and labor costs as you continue with take-out and delivery options and begin to open your dining room can help you emerge from the economic shutdown with improved processes on a path to profitability. Optimize Your Workspace.

Inventory 148

Inventory Food Order Customer Experience Waste 148

Rocket Fuel

MARCH 26, 2025

Whether its food waste, employee theft, delivery mistakes, or missed prep tasks, small breakdowns can quickly turn into big losses. Lets break down the most common areas where QSRs are quietly bleeding money: Delivery Losses Delivery and takeout are more critical than ever. Are your stores consistently over-prepping?

2025 52

2025 Cash Management Coaching Demo 52

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 Food Audits Back of House 60

Restaurant365

MAY 26, 2020

With a focus on delivery and takeout, CoGS also includes packaging, utensils and other extras that aren’t part of your dine-in CoGS. However, this effort is wasted if you don’t also focus on your prime cost. Your CoGS is made up of the products you purchase to make the menu items you sell. Dial in your Cost of Goods Sold.

Point of Sale 148

Point of Sale Employee Relations Inventory Insurance 148

Restaurant365

SEPTEMBER 10, 2021

You’re tracking deliveries, making the most of your food budget, and ensuring your staff is prepared to serve customers. The data from inventory management can help you place more accurate orders, calculate exact food costs, make informed menu changes, and address potential sources of food waste. It’s hard to fix what you can’t see.

Inventory 138

Inventory Management Management Point of Sale 138

The Rail

JULY 5, 2024

This blog will explore essential restaurant management tips that will help you enhance profitability and drive success in the competitive food service industry. Additionally, ensure that your employees understand the importance of portion management and how to reduce food waste by handling and storing food properly.

Management 130

Management Management Loyalty Program Point of Sale 130

7 Shifts

NOVEMBER 19, 2019

We go a little more in depth on the ideal labor cost percentages for each restaurant concept in our blog post on controlling labor costs , but to save you a click, here are the average percentages, based on data from the accounting firm BDO : Quick service: 29.4%. No one’s talent is being wasted, and no one is too swamped for their own good.

Management 253

Management Management Employee Relations Restaurant Law 253