Modern Restaurant Management

FEBRUARY 28, 2024

Adopting local procurement underscores freshness, while expanded menu selections cater to diverse dietary preferences. There's also a growing momentum towards zero-waste operations that are both environment-friendly and economically sensible. QSRs are also addressing sustainability and health concerns.

Fast Casual 117

Fast Casual Fine Dining Customer Service Casual 117

Modern Restaurant Management

AUGUST 25, 2021

Below are five important areas of focus for restaurant and catering professionals who are re-imagining their operations for a newer, more sustainable normal. One of the largest problems on the hands of restaurant and catering professionals through the unpredictable supply and demand of COVID-19 was food waste.

Operations 197

Operations Ordering Sustainability Food Supply 197

Modern Restaurant Management

AUGUST 29, 2022

Restaurant management and operations personnel are always on the search for proactive ways to increase operational efficiency and reduce waste while complying with local regulations. Today, the sophistication of IoT technology available to the restaurant sector is at an all-time high. Leveraging Digital Visibility.

Operations 189

Operations Food Safety Kitchen Safety Front of House 189

Modern Restaurant Management

JANUARY 8, 2024

This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits. As the trend of digital nomadism continues to rise in the future, catering to this growing demographic becomes increasingly important.

2024 215

2024 Loyalty Program Cash Management Customer Experience 215

Modern Restaurant Management

MARCH 28, 2024

Fast, accurate, trustworthy product identification enables targeted recalls and helps avoid unnecessary removal of unaffected products, reducing food waste. They’re catering to consumer interest in organic, locally sourced ingredients, grass-fed or cage-free options, for example, and so much more.

Information 221

Information Allergens Food Supply Food 221

The Rail

MAY 15, 2024

I've witnessed how these establishments cater to our efficiency needs throughout the years without sacrificing our taste buds. Supply chain management , inventory control, and minimizing food waste are key strategies to lower overhead costs and offer savings to customers.

Fast Casual 52

Fast Casual Customer Service Customer Experience Fine Dining 52

Modern Restaurant Management

MARCH 29, 2024

By identifying high-margin dishes and eliminating underperforming ones, you can simplify your menu, reduce waste, and maintain the integrity of your culinary offerings. I've always believed in doing a few things really well rather than spreading yourself too thin. It's about quality over quantity.

Online Ordering 110

Online Ordering Innovation Events Customer Service 110

Restaurant Business

APRIL 8, 2024

The company’s goal behind the launch is to solve for the labor crunch by cutting out the prep steps to par-cook, drain, chill and store dry pasta for service, while also improving consistency and cutting down on waste. From microwaves to impingers, catering to ghost kitchens, Barilla Frozen is line-ready.

Innovation 111

Innovation Front of House Hotels 2022 111

Modern Restaurant Management

MARCH 18, 2024

Environmental Consciousness – Consumer awareness and desire for more sustainable options is encouraging upcycling and waste reduction efforts that are good for business and good for the planet. Upgraded Offerings in Catering and Hospitality – Customers are looking for upscale options and customization for special events.

2024 189

2024 Fast Casual Food Truck Allergens 189

Modern Restaurant Management

APRIL 10, 2023

For hospitality and catering businesses, tech can also provide key insights and easy access to non-anonymised basket-level data that helps them make better, more informed decisions. Through tracking orders and managing produce, venues can also plan resources and product supply more effectively, reducing waste and saving costs.

Technology 194

Technology Customer Service Online Ordering Hospitality 194

Apicbase

MARCH 28, 2024

It tells you how efficient or wasteful your operations are, helping you reduce waste and lower your food costs. Catering : Catering businesses that operate without physical storefronts typically achieve profit margins in the range of 7% to 8%. It takes into account your COGS, overheads, and variable costs.

Food Truck 52

Food Truck Front of House Allergens Inventory 52

Modern Restaurant Management

OCTOBER 7, 2021

To cater to these situations, restaurants should have a digitized checklist or a recipe management software tool. Both of these technological advancements are instrumental in ensuring excellent customer service and reducing food waste. As far as food waste is concerned, manual inventory monitoring is usually one of the main culprits.

Technology 196

Technology Operations Food Safety Kitchen Safety 196

Modern Restaurant Management

MAY 5, 2021

Each year, food waste in the restaurant industry reaches losses that are in the billions. And, while there are multiple points of waste throughout the food supply chain, imagine if it were possible to limit losses due to power outages.

Food Supply 231

Food Supply Employee Relations Waste Leadership 231

Modern Restaurant Management

APRIL 6, 2022

One clearcut example of catering to customers’ demands comes from Sierra Mar restaurant in California. This can save a restaurant thousands of dollars by ensuring produce is not wasted. Measures and Use Cases. They now have IAQ features sprinkled throughout their restaurant. Is There ROI for These Measures?

Fine Dining 198

Fine Dining Kitchen Safety Customer Service Employee Relations 198

Modern Restaurant Management

NOVEMBER 22, 2022

However, limited budgets and resources necessitate thoughtful hiring decisions in order to reduce wasted time and costs on advertising positions or training new hires. Slowed Seasonal Hiring Is Still Hiring. 2008–July 2009) despite drastic decreases in spending across all other areas.

Hiring 205

Hiring Recruiting Employee Relations Mobile Ordering 205

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. ” Minimize storage, shrink and food waste – The Marketplace operates an on-demand model. 6 Benefits of Buying Marketplace Items.

Food 148

Food Food Supply Food Truck Online Ordering 148

Cheetah

JANUARY 30, 2022

Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. The global trends towards healthier eating and waste reduction are an opportunity for restaurateurs to not only do good for the planet, but also profit while doing so. Reading Time: 3 minutes.

Supplies 148

Supplies Food Supply Compost Back of House 148

Cheetah

JANUARY 30, 2022

Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. The global trends towards healthier eating and waste reduction are an opportunity for restaurateurs to not only do good for the planet, but also profit while doing so. Reading Time: 3 minutes.

Supplies 148

Supplies Food Supply Compost Back of House 148

Deliverect

AUGUST 31, 2020

Plus it also allows you to reduce your inventory cost as well as waste. So why not cater to them? Virtual brands have gotten bigger and bigger with many cloud kitchens or dark kitchens being set up around major cities to cater to wider audiences. What I’m referring to is virtual brands.

Delivery 146

Delivery Front of House Point of Sale Back of House 146

Squirrel Systems

FEBRUARY 16, 2024

Health and Wellness Focus The health and wellness trend will evolve further in 2024, with menus offering a broader array of nutritious, balanced options catering to various dietary requirements, such as keto, paleo, vegan, and gluten-free. Experiential Dining The dining experience is becoming as important as the food itself.

2024 52

2024 Technology Menu Mobile Ordering 52

Modern Restaurant Management

OCTOBER 16, 2023

Restaurants need to know their audience to ensure they’re catering to the people who are most likely to visit, while minimizing wasted advertising dollars. More than half of consumers (55 percent) said they would tolerate a one – ten percent price increase.

Fast Casual 212

Fast Casual Fine Dining 2023 Casual 212

Modern Restaurant Management

JUNE 18, 2020

Many organizations offer on-site catering and cafeteria amenities as a convenience to employees, but with work from home requirements employees are forging for themselves. Strategies like those employed by Prairie keeps the supply chain moving, costs constant, and food waste limited.

Supplies 189

Supplies Innovation Food Supply Loyalty Program 189

Modern Restaurant Management

JULY 22, 2021

Owners and managers should follow the latest tech trends in the industry and train their staff to use new software in order to keep catering to customers although they might be off-premises. They became even more cost-efficient, food waste conscious and generally more responsible.

Allergens 208

Allergens Fast Casual Online Ordering Food Safety 208

Perfect Daily Grind

MARCH 13, 2023

If a coffee business owner wants to cater to a wide range of consumers, serving a variety of cold coffee drinks is essential. At the same time, coffee business owners need to have a solid understanding of how much cold brew they sell on an average day – otherwise waste will become a significant concern.

Beverage 149

Beverage Equipment Waste Point of Sale 149

Deliverect

DECEMBER 10, 2019

By working towards less (food) waste and a more seasonal and locally-sourced menu, you’ll quickly be able to get on the right track. #1 1 REDUCE WASTE. Waste management in the food and restaurant industry is more important today than ever. 2 FIGHT FOOD WASTE. The same goes for your in-house dining experience.

Sustainability 107

Sustainability Seasonal Menu Compost Recycling 107

Modern Restaurant Management

FEBRUARY 4, 2022

A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. With the increasing customer inclination towards a health-conscious diet, even the restaurant industry has to adapt to the trend by adding dishes catering to their health-conscious guests.

2022 218

2022 Customer Service Online Ordering Website Management 218

Modern Restaurant Management

DECEMBER 28, 2023

Moreover, predictive analytics and machine learning algorithms are being utilized for demand forecasting, effectively minimizing food waste and optimizing inventory management. The incorporation of AI into point-of-sale systems has streamlined transactions resulting in reduced waiting times and higher customer satisfaction.

2024 123

2024 Dietary Restrictions Customer Experience Customer Service 123

Restaurant Engine

JULY 14, 2021

The most efficient restaurants are the ones working hard to cater to their customers and provide excellent customer service. Smaller Menus Reduce Waste. Many people today are concerned with sustainability and waste. They also will like the idea that you have less waste in your kitchen as well. Final Thoughts.

Waste 126

Waste Customer Experience Website Management Customer Service 126

Culinary Digital

JANUARY 2, 2024

Whether you run a bustling kitchen, manage a dynamic catering service, or are involved in any food-related business, your menu choices can significantly impact your organization’s success. Part 4: Accelerated Service: Quicker preparation times translate into swifter table turnovers and shorter wait times for catering orders.

Menu 59

Menu Seasonal Menu Customer Experience Customer Service 59

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. 12 tips to keep your kitchen staff focused on food waste reduction.

Compost 88

Compost Food Waste Front of House 88

Xtra Chef

SEPTEMBER 14, 2020

This product release includes the debut of Waste Tracking for Inventory Management users, updates to xtraCASH and Sync, and some new features to look for in the Vendor Hub and Purchasing & Ordering Management. Inventory Management users, meet Waste Tracking! From there, click Add New to add a waste event.

Waste 88

Waste Cash Management Online Ordering Inventory 88

Modern Restaurant Management

NOVEMBER 4, 2021

In the past, brands had to cater to different customer types with little knowledge about their ordering preferences. On the surface, this may not mean much, but when you consider the impact that personalization can have, catering to different personas could be a make or break when it comes to customer loyalty.

Mobile Ordering 203

Mobile Ordering Marketing Menu Fast Casual 203

Modern Restaurant Management

APRIL 8, 2020

In order to pull off successful events and cater to their clients’ needs, event planners and their bar staff. need to be in the know with all the upcoming trends. Bring sustainability to the bar by using whatever ingredients are already on-hand in the kitchen as garnishes or create daily drink specials based on them.

Events 189

Events Beverage Recycling Seasonal Menu 189

Restaurant365

NOVEMBER 20, 2020

With six restaurant locations and a catering arm, Eli’s Restaurant Group shares the vision that upscale American cuisine can be combined with a friendly, inviting atmosphere. “We can judge our team’s performance on whether they’re actually following the recipe, generating too much waste, and where the waste is coming from.

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Demo Point of Sale Cash Management Waste 148

Modern Restaurant Management

NOVEMBER 12, 2021

Imagine you operate a multi-site restaurant organization known for its elegant holiday dining and delicious catering. Automate this through the Internet of Things and the problem of wasted energy usage and expenses is once again solved. Increasingly, restaurants are becoming stronger—but the sleigh ride forward is still long.

Equipment 197

Equipment Kitchen Safety Food Supply Food Safety 197

The Restaurant Times

OCTOBER 29, 2021

For a mobile business like food trucks catering to multiple locations, it is relatively harder to keep everything clean and be eco-friendly. This eliminates waste and decreases the load on inventory. Reduce Waste . Limiting the menu and cross utilizing the ingredients reduces waste to a great extent.

Food Truck 97

Food Truck Sustainability 2021 Food 97

BNG Point of Sale

SEPTEMBER 2, 2021

The high turnover nature of these operations tends to result in fewer kitchen staff required, cheaper food and menu items, and smaller retail spaces, than other types of endeavors in the restaurant industry (and indeed other catering businesses). Catering . Just like food trucks, catering businesses have low overheads.

Food Truck 52

Food Truck Loyalty Program Food Point of Sale 52