Mad Mobile

JANUARY 30, 2024

Welcome the simplicity and efficiency of tableside ordering services. In this blog, we will share the advantages of using a tableside ordering system that can elevate your establishment from good to delicious. What is tableside ordering? All orders go from a digital device and directly to the kitchen.

Ordering 40

Ordering Mobile Ordering Customer Service Customer Experience 40

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 437

Compost Fine Dining Waste Café 437

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.

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Waste Audits Food Back of House 60

Modern Restaurant Management

JANUARY 22, 2024

Using technology to facilitate contactless payments, online ordering, and quick table rotation can increase consumers’ satisfaction and loyalty. Also, consider providing curbside, takeout, or delivery services in addition to flexible and quick ordering and delivery alternatives, including online, phone, or in-app ordering.

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Loyalty Program Dietary Restrictions Mobile Ordering Social Media 156

Modern Restaurant Management

MARCH 9, 2022

We've all ordered our favorite food online at least once from a local restaurant, and it was cold when it arrived at our doorstep. Events like this not only ruined our entire eating experience, but also prevented us from ordering food from this restaurant for a while. of overall waste generated in 2021.

Compost 204

Compost Sustainability Online Ordering Kitchen Safety 204

Cheetah

FEBRUARY 1, 2022

Boost your profit, plan your inventory, reduce food waste, and overcome the labor shortage with help from Cheetah! In order to combat hiring shortages, help you retain current clients and even increase lifetime customer value we have teamed up with some excellent companies in the Cheetah Coalition.

Food Supply 148

Food Supply Webinar Supplies Waste 148

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.

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Management Management Kitchen Safety Front of House 195

Culinary Cues

DECEMBER 30, 2022

You must give and invest in order to receive. This is a business of pennies so buying right, storing properly, planning correctly, following procedures and recipes, portioning, controlling waste, and designing effective menus are essential tools in leading a restaurant to profit. www.harvestamericacues.com BLOG. BE THE SOLUTION.

Workshop 361

Workshop Article Uniforms Take-out 361

Culinary Cues

MAY 15, 2021

Four-page menus do not reflect business common sense – inventories become unmanageable, waste is much more difficult to manage, the level of expertise required of employees grows exponentially, consistency and quality are challenging, and profit is hard to predict and realize. www.harvestamericacues.com BLOG. CAFÉ Talks Podcast.

Customer Experience 387

Customer Experience Cash Management Customer Service Front of House 387

Squirrel Systems

MARCH 8, 2024

This blog post will explore the current state of robotics in restaurants, examine its benefits and challenges, and speculate on how this technology might evolve. These robots use sensors and navigation algorithms to move around the dining area, avoiding obstacles and ensuring a smooth delivery of customer orders.

Hospitality 52

Hospitality Kitchen Safety Food Safety Front of House 52

QSR Automations

JANUARY 15, 2024

Higher Food Quality, Less Waste One of the standout features of ConnectSmart® Kitchen is the ability to manage the flow of food around the kitchen, ensuring that all food arrives at the table at the same time. Join our blog list: Subscribe! There’s plenty more to look out for in 2024; want to stay on top of the latest industry news?

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2024 Operations Front of House Social Media 52

Culinary Cues

FEBRUARY 6, 2022

received their first job in a restaurant of some type and 80% of all restaurant owners in the country started out with an entry level position in a restaurant (dishwasher, short order cook, bus person, etc.). www.harvestamericacues.com BLOG. When the plate comes back clean, then a cook knows immediately – job well done!

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Back of House Reference Presentation Mobile Ordering 420

Hot Schedules

JULY 8, 2021

When inventory is tracked manually, patterns of waste — or theft — can fly under the radar. Errors in formulas and data entry can go uncorrected for long periods of time, resulting in a string of bad decisions and unfortunate misses: Over- or under-ordering. Increased food waste. Spreadsheets Breed Inaccuracy. Undetected theft.

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Inventory Management Management Food Supply 127

Hot Schedules

SEPTEMBER 3, 2021

Between payroll, ordering, reporting, and a mess of other paperwork, it’s easy for back-office operations to bog down crucial front-office efficiency. Between payroll, ordering, reporting, and a mess of other paperwork, it’s easy for back-office operations to bog down crucial front-office efficiency. b3lineicon|b3icon-list-add|?|List

Food Safety 147

Food Safety Back of House Front of House Inventory 147

Restaurant365

SEPTEMBER 10, 2021

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. However, it doesn’t account for potential real-life areas of inventory waste, like portioning mistakes, kitchen waste, or server errors.

Inventory 138

Inventory Management Management Point of Sale 138

Modern Restaurant Management

APRIL 5, 2022

In this blog, we will discuss the various facets being utilized to enhance the entire operation of the ghost kitchen efficiently. As restaurants shuttered across the world due to the pandemic in 2020, deliveries and takeout orders soared. The most popular POS systems will likely be those that integrate digital ordering.

Online Ordering 191

Online Ordering Point of Sale Website Management Inventory 191

Cheetah

FEBRUARY 23, 2022

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. The lead time for every Marketplace item is clearly indicated in the app as follows: “order by X date to get this item as soon as Y date.”

Food 148

Food Food Supply Food Truck Online Ordering 148

Focus POS

SEPTEMBER 3, 2020

These systems replace traditional methods like receipt printers and handwritten orders, and are used by restaurant owners all over to streamline kitchen operations. Rather than having servers handwrite orders and then deliver them to the kitchen, a kitchen display system sends orders to your kitchen staff directly.

POS 174

POS Waste Customer Service Customer Experience 174

QSR Automations

JANUARY 22, 2024

In this blog, we delve into the top-tier prophecies for the year ahead and illuminate how our ConnectSmart® suite can propel your restaurant into a league of its own. Welcome to a gastronomic journey into the future! Spirit-Free Cocktails Ascend to Royalty Many of the younger generation are in their “sober era,” as they call it.

2024 52

2024 Social Media Demo Front of House 52

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. Sometimes called a virtual restaurant, virtual kitchen or cloud kitchen, a ghost kitchen is a food-service business that serves customers exclusively through online orders.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

Margin Edge

FEBRUARY 3, 2022

In that case, this blog can be a reassurance that either you’re on the right track (who doesn’t love a reminder that you’re doing the right thing?) Track waste. Track Waste – In the Kitchen and the Dining Room. Oftentimes, the biggest culprit for out-of-control food costs in a restaurant is waste. Track key item costs.

2022 98

2022 Food Seasonal Menu Waste 98

Culinary Cues

MARCH 30, 2020

To fail to do this will simply perpetuate the labor challenges that plagued us before the virus. [] CONCEPT DEVELOPMENT: In order to address the labor issue above, we may very well need to reconsider our restaurant concept. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

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Small Business Food Supply Food Truck Healthcare 355

Restaurant365

JANUARY 4, 2022

Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste. The more frequently you count inventory, the better it can inform your ordering and other food-related decisions to help counter rising food prices. As a restaurant operator, you are trying to avoid wasted inventory at all costs.

Inventory 148

Inventory Pricing Management Management 148

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. 2 Additionally, AI-enabled voice assistants can streamline the ordering process, making it convenient for customers to place their orders using voice commands.

Email Marketing 78

Email Marketing Customer Experience Social Media Technology 78

Culinary Cues

APRIL 3, 2020

How do we balance lower volume with financial needs of the operation? [] CUSTOMERS ARE CONCERNED ABOUT THE SAFETY OF THE FOOD THEY ORDER. Don’t waste this time – scenario plan now! www.harvestamericacues.com BLOG. Possible strategy: More space between tables and controlled limits on customers allowed at one time.

Guest Recovery 318

Guest Recovery Social Media Kitchen Safety Food Safety 318

Modern Restaurant Management

JANUARY 22, 2020

Online Ordering and Mobile Apps. Unlike before, when you had to memorize the delivery numbers of your favorite fast-food chains, you can now order in with just a click. In the United States alone, diners have spent approximately $27 billion by ordering food through an app, website, or text message.

Customer Service 227

Customer Service 2020 Social Media Mobile Ordering 227

Focus POS

DECEMBER 3, 2019

Sustainability is about cutting costs, eliminating waste, and improving your bottom line. Cut the Waste. Food waste is a huge problem in the United States; it makes up about 30-40% of the food supply. To reduce food waste in your sustainable restaurant, you must control inventory costs. Creating a Sustainable Restaurant.

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Sustainability Transportation Mobile Ordering Waste 128

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.

Compost 88

Compost Food Waste Front of House 88

Restaurant365

MARCH 23, 2022

When you misjudge ordering or overspend on food cost, it directly affects your bottom line. When you misjudge ordering or overspend on food cost, it directly affects your bottom line. Use inventory tracking to reduce waste. Tracking each menu items’ recipe cost can help you optimize food usage and reduce food waste over time.

Food 78

Food Waste Inventory Food Order 78

Goliath Consulting

FEBRUARY 8, 2022

There has been new systems and new changes made in touchless payments, online ordering, contactless pickup, and more. QR codes have been mentioned a few times in our blogs. Recently, restaurants have been using QR codes to innovate their ordering systems. Robots have been mentioned a few times in our blogs. Robot Waiters.

2022 78

2022 Technology Online Ordering Customer Service 78

Restaurant365

MARCH 10, 2020

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. With manual ordering, you’re not taking advantage of such time- and money-saving advancements as digital counts, smart ordering and automated vendor invoices.

Inventory 103

Inventory Management Management Waste 103

Culinary Digital

JANUARY 2, 2024

This comprehensive blog series will explore the multifaceted benefits of streamlined menus and how they can be harnessed to enhance your organization’s performance. Part 4: Accelerated Service: Quicker preparation times translate into swifter table turnovers and shorter wait times for catering orders.

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Menu Seasonal Menu Customer Experience Customer Service 59

Sling

MAY 9, 2023

For more suggestions on how to build strong relationships at work, check out these articles from the Sling blog: How to Have a Strong Employee/Employer Relationship 12 Leadership Theories And Styles For Managers 2) Improve restaurant security A strong RO program will also include some form of security.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

360Training

MARCH 4, 2020

However, food waste in restaurants is inevitable with excessive portions, staff meals, and of course, food spoilage. Plan Ahead for Your Food Orders. Planning your food orders ahead of time is most likely something you’re already doing, but how detailed is your planning? Chances are that it’s pretty basic.

Food 88

Food Kitchen Safety Food Safety Waste 88

Restaurant365

NOVEMBER 18, 2021

This two-part blog series presents an overall guide to the essentials of payroll accounting for restaurant groups. Your restaurant orders, receives, and counts food all in one system: your inventory management software. You order time in your scheduling system. However, tracking your labor cost is a bit more complicated.

Employee Relations 148

Employee Relations Cash Management Point of Sale Front of House 148

Culinary Cues

OCTOBER 8, 2019

The prep cook is an accomplished cook who takes pride in his or her role as the “zero waste” manager, foundational cooking expert, portioner and cost controller, and baseline flavorist. www.harvestamericacues.com BLOG. Tight profit margins are managed through inventory eyes. The line cook is the finesse person. Restaurant Consultant.

Food Supply 191

Food Supply Presentation Inventory Seasonal Menu 191

Hot Schedules

MARCH 26, 2020

It will enable more efficient ordering, while also minimizing the number of “touches” per dish. Look ahead to get the most out of your orders. This will help inform ordering decisions. To help minimize spend, avoiding waste is more critical than ever. Consider waiving your order minimums, especially for nearby deliveries.

Inventory 97

Inventory Management Management Social Media 97