Restaurant365

JUNE 4, 2020

Payments for security systems, credit card processing, and waste removal are not specifically listed as eligible expenses within the forgiveness application. The post Guest Blog: PPP Loan Forgiveness for Restaurants appeared first on Restaurant365. These utility payments are all eligible expenses for debt forgiveness.

Blog 142

Blog Employee Relations Restaurant Law Document 142

Culinary Cues

APRIL 9, 2024

You were introduced to ingredients that were foreign to you, discovered ways to become more efficient, waste less, and use parts of vegetables and proteins that you had previously considered “waste”. Co-workers and the chef helped you to build your palate and discriminate when flavors were right and if not – what a product needed.

Uniforms 323

Uniforms Waste Café Take-out 323

The Restaurant Group

MAY 24, 2019

Can you imagine adding up all the food wasted at your favorite restaurant in one day? Could the amount of waste not be decreased, so there is no waste at all, so more revenue could go towards your investment? Food is the number one culprit wasted on a large scale by both consumers and restaurants, but doesn’t have to be.

Waste 60

Waste Sustainability Recycling Compost 60

Culinary Cues

APRIL 10, 2023

Why waste time working in an environment that is less than supportive? Don’t waste any more time pointing fingers and blaming others – work on making yourself invaluable, focus on becoming great, and then find a place where you can shine. If I felt caught in a kitchen that did not allow for this, I simply sought a new environment.

Employee Relations 472

Employee Relations Restaurant Law Waste Article 472

PathSpot

OCTOBER 11, 2023

In this blog, we’ll explore the time wasted on filling out forms, labeling food, and other Standard Operating Procedure (SOP) tasks and discuss how streamlining these processes can improve efficiency without compromising safety – saving time and resources. It’s a win-win.

Food Safety 40

Food Safety Waste Food Document 40

Culinary Cues

AUGUST 7, 2021

This is defined in articles from local newspapers to the New York Times, from industry magazines and websites to social media, and from industry blogs to podcasts by the dozens – everyone states the problem, points a finger, and portrays the issue as someone else’s doing. Restaurant waste nips away at profitability – why?

Social Media 474

Social Media Cash Management Blog Equipment 474

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 Audits Food Back of House 60

Culinary Cues

FEBRUARY 13, 2022

Cooks will need to master alternative methods such as braising, poele, poaching, sous vide, and low and slow smoking that in the end provide opportunities to tenderize and enhance the flavor of lesser utilized cuts. [] Cross Utilization to Minimize Waste. www.harvestamericacues.com BLOG. Are you working in this direction right now?

Compost 437

Compost Fine Dining Waste Café 437

Culinary Cues

MAY 8, 2023

The chef is a financial manager of a business and, as such, must be adept at budget projections, management of inventories (highly perishable ones), and control of production waste. He or she must be able to make quick adjustments when costs are not in line and be able to pinpoint where problems may exist.

Kitchen Safety 428

Kitchen Safety Food Safety Coaching Training 428

Restaurant365

APRIL 16, 2021

This leads to order error, food waste, and disappointed customers. The post Guest blog: 7 Essential Reasons Why Your Restaurant Needs an Online Ordering System appeared first on Restaurant365. An advantage to online ordering is that guests control the entire ordering process.

Online Ordering 78

Online Ordering Blog Ordering Front of House 78

Culinary Cues

DECEMBER 21, 2023

Sunday nights taking inventory in the freezer and coolers until I couldn’t feel my fingertips anymore helped me to understand what everything costs and how impactful waste, theft, spoilage, and inaccurate counts can be. Happy holidays and positive vibes for an even better 2024.

Kitchen Safety 416

Kitchen Safety Food Safety 2024 Inventory 416

Modern Restaurant Management

FEBRUARY 14, 2020

About half of consumers indicated that a “restaurant’s efforts to reduce food waste, recycle or donate food can be factors in choosing where to dine.” Connect with these bloggers to see if they will post a blog entry in exchange for an opportunity to dine at the restaurant.

Recycling 225

Recycling Sustainability Loyalty Program Social Media 225

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

Wasserstrom

JULY 11, 2023

By effectively managing inventory, restaurants can reduce waste, improve efficiency, and boost profits. The first step in effective inventory management for foodservice […] The post Restaurant Inventory Management: Forecasting Demand appeared first on The Official Wasserstrom Blog. What Is Forecasting Demand?

Inventory 91

Inventory Management Management Waste 91

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 372

2022 Coaching Education Kitchen Safety 372

Cheetah

FEBRUARY 1, 2022

Boost your profit, plan your inventory, reduce food waste, and overcome the labor shortage with help from Cheetah! As the world continues to make restaurant operations difficult, Cheetah will continue to support restaurants with excellent food and supplies, industry knowledge and learning opportunities like our webinar and blogs.

Food Supply 148

Food Supply Webinar Supplies Waste 148

Culinary Cues

FEBRUARY 9, 2022

To do this, the chef must understand and practice solid cost control measures such as inventory control, recipe costing, portion control, as well as theft and waste control. www.harvestamericacues.com BLOG. And, the chef must play an active role in assisting, and sometimes driving marketing initiatives. [] A Negotiator.

Restaurant Law 409

Restaurant Law Coaching Café Sourcing 409

Culinary Cues

DECEMBER 17, 2020

A reduction in restaurant business leads to crop waste, unplanted land, and serious cash flow problems for farmers. www.harvestamericacues.com BLOG. The end result is reduced herds, increased cost of feed, land without sufficient grazing, etc., When restaurants fail or reduce their product needs, then cheese makers must do the same.

Uniforms 470

Uniforms Cash Management Brewery Consumer Goods 470

Culinary Cues

JUNE 26, 2021

It is apparent that banquets are far more efficient, with less waste, and a much higher consistent quality level when there is sufficient cooler space for rolling racks and pre-plating and a cook-chill system is built into production. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

Design 367

Design Fine Dining Uniforms Waste 367

Modern Restaurant Management

MARCH 9, 2022

Future Market Insights reported that containers and packaging products make up the majority of municipal waste, accounting for 82.2 of overall waste generated in 2021. Companies are rapidly adopting intelligent packaging solutions to avoid such huge waste. million tonnes or 28.1%

Compost 204

Compost Sustainability Online Ordering Kitchen Safety 204

Culinary Cues

DECEMBER 30, 2022

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. PAY ATTENTION TO PROFIT: talk to your chef about this.

Workshop 361

Workshop Article Uniforms Take-out 361

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 421

Front of House Uniforms Back of House Kitchen Safety 421

Goliath Consulting

DECEMBER 4, 2023

Investing in one of these, such as a smart fridge, can also reduce food waste. Additionally, maintenance of this system prevents unnecessary energy and financial waste. .” Smart appliances are designed to optimize energy usage, adjusting power levels based on demand.

Sustainability 78

Sustainability Equipment Waste Sourcing 78

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

Culinary Cues

JULY 31, 2023

This is a business of pennies – pennies that can disappear very quickly through waste, spoilage, and improper cooking. Don’t let them down. 9) IT’S A BUSINESS OF PENNIES, YOU ARE IN CONTROL: Restaurants are not as profitable as many people think. There needs to be a symbiotic relationship between the two.

Kitchen Safety 324

Kitchen Safety Back of House Front of House Food Safety 324

Hot Schedules

FEBRUARY 23, 2022

How to Prevent Waste in Your Restaurants An understanding of comps and voids is key to loss prevention in the restaurant business. Five Steps to Reducing Waste US 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.

Employee Relations 147

Employee Relations Front of House Waste Hotels 147

Typsy

JANUARY 25, 2021

If the user experience is too confusing, or people feel like you're wasting their time, they'll leave your site and probably won't come back. In today's blog post, guest contributor Emily Burton runs through three quick and easy fixes you can implement right now to improve the design of your business' website.

Design 160

Design Hospitality Waste Customer Experience 160

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?

2024 52

2024 Operations Front of House Social Media 52

Culinary Cues

SEPTEMBER 27, 2023

This needs to change through a different approach to menu planning and pricing and tighter controls on waste and portioning. FRAGILE PROFIT STRUCTURE Cooks want the pay they deserve but right now the profit margins are too slim in restaurants. TEAM DEPENDANT I know, this is listed as a “pro” as well.

Employee Relations 385

Employee Relations Fine Dining Training Communication 385

Culinary Cues

JULY 20, 2021

So, if cooks were fully cognizant of how they impact the cost of operation through minimal waste, portion control, and other efficiencies will help to change the dynamic of anger or sadness that is observed in the chef. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC. Restaurant Consulting.

Training 474

Training Leadership Café Waste 474

Culinary Cues

JULY 8, 2021

Investing in training will also fall by the wayside as it is viewed as a wasted investment of time and money. www.harvestamericacues.com BLOG. If there is always fear that they may be here today and gone tomorrow, then the restaurant cannot afford to give the employee this kind of latitude. Let’s try to avoid going down that path.

Sports 473

Sports Take-out Café Training 473

Hot Schedules

JULY 8, 2021

When inventory is tracked manually, patterns of waste — or theft — can fly under the radar. Increased food waste. When mistakes and wasted time pile up, it’s a recipe for unhappy operators and increased turnover. The Problems with Managing Inventory in Spreadsheets. Spreadsheets Breed Inaccuracy. Undetected theft. User Question.

Inventory 127

Inventory Management Management Food Supply 127

Culinary Cues

MARCH 18, 2022

It’s the same misunderstanding that is evident in how your parents still shake their heads and wonder why you are wasting your time. www.harvestamericacues.com BLOG. “When are you going to get a real job, one with a promising future?”. How dare they demean the career that you have chosen. It really starts to wear on you. Screw them!

Café 414

Café Training Waste Seating 414

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 156

Loyalty Program Dietary Restrictions Mobile Ordering Social Media 156

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

Hot Schedules

JULY 26, 2021

In essence, you’re saving money on labor but increasing waste in other departments. 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. Bottom Line Shrinking? Understaffing can lead to employee burnout.

Retail 148

Retail Point of Sale Employee Relations Inventory 148

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. Sustainability and Waste Reduction Robotics could also contribute to making restaurants more sustainable.

Hospitality 52

Hospitality Kitchen Safety Food Safety Front of House 52