Culinary Cues

AUGUST 22, 2022

The kitchen was not filled with the most sophisticated equipment and certainly not computerized. There was little waste since managing twenty seats was much easier than trying to fill expansive dining rooms with a turn or two on busy nights. www.harvestamericacues.com BLOG. PLAN BETTER -TRAIN HARDER. CAFÉ Talks podcast.

Seating 474

Seating Front of House Back of House Cash Management 474

Culinary Cues

OCTOBER 20, 2021

This will teach him or her the importance of organization, how to become a more efficient cook someday, how important clean equipment is to the chef, and the pot washer’s role in mise en place. [] LET ME SHOW YOU HOW TO MOP A FLOOR: This is a skill to be learned. www.harvestamericacues.com – BLOG. PLAN BETTER – TRAIN HARDER.

Front of House 491

Front of House Uniforms Back of House Kitchen Safety 491

Lavu

JUNE 6, 2025

Increasing restaurant profits allows you to invest in upgrades, like better equipment or a nicer place for customers to eat. By closely monitoring and optimizing this percentage, restaurants can better manage their inventory, minimize waste, and lower their overall expenses, ultimately maximizing cost reduction.

Loyalty Program 78

Loyalty Program Waste Recycling Inventory 78

7 Shifts

AUGUST 4, 2020

It’s no surprise the food industry leaves behind a large footprint—and while much of the supply chain is inevitable, there are many innovative and simple steps we can all take to reduce waste and our own carbon footprint. Takeaway: By showing your commitment to reducing plastic waste, you’ll encourage customers to do the same.

Food Supply 221

Food Supply Waste Seasonal Menu Equipment 221

Modern Restaurant Management

JANUARY 22, 2024

Businesses share eco-friendly ideals with their customers by ethically eliminating food waste and purchasing locally produced foods to gain popularity. Use social media, blogs, and visually attractive pictures to fascinate diners and increase anticipation.

Loyalty Program 454

Loyalty Program Mobile Ordering Dietary Restrictions Social Media 454

Culinary Cues

JULY 31, 2023

This is a business of pennies – pennies that can disappear very quickly through waste, spoilage, and improper cooking. Respect is the most important foundation of success in any field. 6) INVEST IN YOURSELF AND REAP THE REWARDS: When you choose to pursue a career in the kitchen you owe it to yourself to invest in constant improvement.

Kitchen Safety 413

Kitchen Safety Back of House Front of House Food Safety 413

Goliath Consulting

DECEMBER 4, 2023

According to Green Places, “ kitchen equipment, HVAC, and lighting are a restaurant’s most significant sources of energy consumption.” Smart Kitchen Appliances Upgrading kitchen equipment to energy-efficient models can lead to substantial energy savings. Energy-efficient equipment can lower these bills by as much as 75%.”

Sustainability 195

Sustainability Equipment Sourcing Waste 195

Culinary Cues

OCTOBER 16, 2019

If you don’t want the job, then call ahead, thank the chef for his or her time, and cancel well before your scheduled time – don’t waste others time that is allotted to hearing your story. TREAT THE EQUIPMENT WITH RESPECT: You didn’t pay for that $1,200 Robot Coupe – but the restaurant did so that you had the right equipment for the job.

Uniforms 323

Uniforms Equipment Small Business Customer Experience 323

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. Cleaning and Maintenance Supplies Sanitizers, dish soap, gloves, and equipment cleaning solutions.

Inventory 88

Inventory Management Management Audits 88

Culinary Cues

JULY 6, 2020

It also applies to the equipment and the facilities that every cook uses – it is imperative that every cook treats these resources as if they were his or her own. www.harvestamericacues.com BLOG. Cooks will never violate these parameters. The financial success of the restaurant is in everyone’s hands. [] TEAM.

Kitchen Safety 520

Kitchen Safety Uniforms Presentation Café 520

Culinary Cues

APRIL 5, 2021

Respect the equipment that you work with and treat it as if it were your own. Do this by controlling waste, being frugal with energy and water, and staying efficient with the tasks that you perform. [] PRACTICE SAYING YES. www.harvestamericacues.com BLOG. Your brand is what opens doors to your success. CAFÉ Talks Podcast.

Take-out 448

Take-out Small Business Food Order Café 448

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

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. Log item transfers and wastes. Stock incoming inventory. Check employee schedules to ensure plans match reality. Check inventory levels.

Management 397

Management Management Kitchen Safety Front of House 397

EATER

SEPTEMBER 11, 2024

Since I was already carting all my stuff over to another side of the room, I was like, well, what’s another piece of equipment? What TikTok has upended, like the food blogs that came before it, is the belief that a cook needs credentials in order to create a following through food. Doiron explains. “It It felt like fake cooking.”

Food 301

Food Social Media Point of Sale Book 301

Culinary Cues

NOVEMBER 16, 2019

It would be if customers were not fickle, if vendors were always dependable, if raw materials were always consistent, if competent staff was easy to find and retain, if your equipment never broke down, if the weather always cooperated, and if the economy would stay consistently strong. www.harvestamericacues.com BLOG.

Training 292

Training Employee Relations Customer Service Customer Experience 292

Restaurant365

JULY 14, 2021

Restaurant food waste is a pressing topic in the food and restaurant industry. ” However, the impact of food waste doesn’t just stop at landfills. ” However, the impact of food waste doesn’t just stop at landfills. Are you ready to see what you can implement to start reducing your restaurant food waste?

Waste 78

Waste Compost Food Inventory 78

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.

Mobile Ordering 378

Mobile Ordering Online Ordering Food Order Hospitality 378

Goliath Consulting

JUNE 23, 2023

Predictive analytics, for example, can empower restaurants to anticipate customer demand, enabling them to optimize inventory levels, reduce food waste, and minimize costs. AI attendants equipped with natural language processing capabilities can efficiently take orders, process payments, and ensure accurate order fulfillment.

Email Marketing 195

Email Marketing Customer Experience Social Media Customer Service 195

7 Shifts

NOVEMBER 19, 2019

Before restaurants can record a profit, they need to take several expenses into account—inventory, kitchen equipment, building utilities, and of course, labor. No one’s talent is being wasted, and no one is too swamped for their own good. Fast casual: 28.9%. Competitive time off, vacation, benefits, and bonus programs.

Management 253

Management Management Employee Relations Restaurant Law 253

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

Modern Restaurant Management

APRIL 2, 2020

Timer is an easy to use application to create timers for any activity that requires time tracking from cooked and cooled food, to non-food items that require tracking such as routine cleaning and waste removal. Hospitality Training Magazine – articles and member blogs with practical training content. restaurants.

Healthcare 517

Healthcare Employee Relations Online Ordering Customer Service 517

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

MAY 7, 2025

Equipment downtime alone is costing the industry an estimated $46 billion annually. The system brings together real-time equipment monitoring, energy optimization, and predictive maintenancefeatures that have traditionally existed in silosinto a single, seamless solution.

Operations 52

Operations Kitchen Safety Back of House Equipment 52

Hot Schedules

AUGUST 10, 2021

Consider systems that integrate thermometer readings with cooling and warming equipment to track temperature readings. Five Ways Retailers Can Optimize Labor to Minimize Costs With operations as lean as they’ve ever been, the right retail scheduling solution can efficiently cut scheduling waste. Read More Bottom Line Shrinking?

Food Safety 148

Food Safety Certification Food Employee Relations 148

Restaurant365

AUGUST 19, 2021

Every time your restaurant buys, counts, transfers, or wastes inventory, it must be entered as a journal entry in your accounting general ledger. Operating expenses (other costs such as equipment repairs, professional fees, or laundry). However, individually entering stacks of invoices can lead to wasted time and accounting errors.

Inventory 147

Inventory Management Management Employee Relations 147

ChowNow

AUGUST 19, 2024

For example, new businesses might face initial negative cash flow as they cope with large one-time costs like new equipment and employee training. Inventory Management Whether it’s to ensure you have enough inventory to sell or to ensure you’re not wasting inventory, careful management is a key aspect of any successful restaurant.

Cash Management 195

Cash Management Management Management Inventory 195

Restaurant365

JULY 24, 2020

Restaurant365 customer Wow Bao recently announced it has partnered with operators in various cities to offer alternative sources of revenue by utilizing their space, equipment and personnel to serve prepared Wow Bao staples, while third-party delivery providers provide delivery of the meals to customers. Market Your New Channel.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

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. Every penny of wasted ingredients adds upespecially at scale. But even the best-run restaurants are losing revenue every dayoften without realizing it. Is spoilage eating into your profits?

2025 52

2025 Cash Management Coaching Demo 52

Perfect Daily Grind

JUNE 21, 2020

Customer expectations are growing, fuelled in part by Instagram, foodie blogs, and the growing tendency for dishes and locations to be designed for photos. Keeping both customers and staff members from unnecessarily touching surfaces and equipment is another measure worth implementing, as it drastically reduces transmissions from occurring.

Café 179

Café Consumer Goods Customer Experience Beverage 179

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.

Inventory 148

Inventory Pricing Management Management 148

Restaurant365

SEPTEMBER 23, 2021

In addition, if there are unexpected costs such as equipment repair, your restaurant needs cash reserves. Your restaurant must categorize food costs correctly, tracking inventory and food waste to order at the right level for sales. Expenses: food costs, bar costs, and any marketing or equipment costs.

Cash Management 147

Cash Management Point of Sale POS Inventory 147

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. Log item transfers and wastes. Stock incoming inventory. Check employee schedules to ensure plans match reality. Check inventory levels.

Management 195

Management Management Kitchen Safety Front of House 195

Paper Chase Accountancy

MAY 21, 2025

This blog delves into how Paperchase’s comprehensive suite of services transcends mere compliance, acting as a catalyst for growth, enhanced profitability, and unwavering long-term stability for hospitality ventures worldwide. How do accountants for hospitality help with profitability?

Hospitality 52

Hospitality Sustainability Cash Management Hotels 52

Hot Schedules

NOVEMBER 26, 2019

They take the form of wasted time, effort and cash, and cause havoc and frustration for your employees and guests alike. Plus, manual back-ups and lost information, buried notices and wasted paper. . With the right tools, they can be fully equipped to battle the Busywork Beast and others.

Cash Management 78

Cash Management Allergens Back of House Front of House 78

Hot Schedules

DECEMBER 6, 2019

This will generate less waste, more profit, and happier employees and guests. They will be more efficient in their prep work, and better equipped to meet customer demand. Learn how Fourth’s inventory management solutions can help your restaurant reduce waste and increase profit. How to Achieve Accurate Forecasting.

White Paper 109

White Paper Inventory Employee Relations Download 109

Focus POS

JANUARY 16, 2020

Sustainable food waste management. The first step is to equip your restaurant with the right tools for success. For Gen Z, everything is about the experience—but also of high importance is whether or not something aligns with their ideals about social responsibility and their desire to make a positive impact in the environment.

Social Media 128

Social Media Recycling Influencer Compost 128

The Restaurant Group

JANUARY 27, 2020

According to the National Restaurant Association’s “What’s Hot” report, American Culinary Federation chefs named sustainability and waste reduction in the top trends of the year. The focus of the resulting report is on the conservation of resources, waste management, and consumer insights.

Sustainability 88

Sustainability Recycling Compost Waste 88