Clover - Restaurants

MAY 3, 2024

Kitchen equipment is visibly dirty. Dirty rags are used to clean food contact surfaces and equipment. Employees aren’t wearing personal protective equipment. Kitchen equipment such as freezers, ovens, ranges, and other large equipment should also be regularly deep cleaned. Walk-in freezers are poorly maintained.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Modern Restaurant Management

FEBRUARY 14, 2023

Additionally, audits and confirmation of safety certifications should be standard operating procedure before working with new vendors. Moving forward, many businesses will require safety documentation and certification, and tech tools make it exponentially easier to simplify and automate this important task.

Food Safety 189

Food Safety Kitchen Safety Loyalty Program Employee Relations 189

Modern Restaurant Management

OCTOBER 18, 2022

Are you minimizing waste (and associated costs)? Tech tools can help boost efficiency, reduce waste, staff smarter, as well as improve inventory, ordering, inspections, and more. Use tech tools to organize and manage supplier certifications. Ideally, your efforts will drive additional traffic to your establishment.

Audits 189

Audits 2040 Food Safety Consumer Goods 189

The Restaurant Times

MAY 25, 2021

Waste Management . There is a lot of waste generated in restaurants daily, from the peels of groceries to the food that the customers waste. Mismanaged waste can lead to bacterial or fungal infections among the staff and guests. Biodegradable and non-biodegradable waste should be collected separately.

Food Safety 98

Food Safety Kitchen Safety License Audits 98

Modern Restaurant Management

SEPTEMBER 8, 2021

Some companies have even spent upwards of $1 billion on personal protective equipment (PPE), cleaning procedure trainings, cleaning and disinfecting products, and other pandemic-related costs. Consider systems that help to minimize waste and maximize sustainability. Invest in proper training and certification.

Kitchen Safety 195

Kitchen Safety Employee Relations Communication Point of Sale 195

Modern Restaurant Management

MAY 12, 2020

Buying the lowest priced materials or hiring the lowest-bidding contractors can lead to shoddy workmanship, cheap and flimsy furniture, furnishings, and equipment that will inevitably break down sooner than higher quality goods and materials. Pitfall #9: Buying used equipment. Pitfall #2: Underestimating construction expenses.

Restaurant Law 173

Restaurant Law Equipment Hiring Design 173

Perfect Daily Grind

OCTOBER 1, 2022

Coffee Planet partners with The Waste Lab to implement sustainable waste solutions. Ozone Coffee and Hasbean (OCRI) achieve B Corp certification. The UK roasters completed a two-year certification process to score over 80 points on the 100-point B Corp scale. Uganda anticipates record-breaking coffee harvest for 2022/23.

2022 135

2022 2023 Point of Sale Webinar 135

Sustainability Beyond the Plate

JANUARY 26, 2017

If you produce 4 cubic yards* (the size of a standard commercial bin, not the smaller ‘cart’) or more of organic waste per week, you must separate and recycle that waste. When people differentiate between these two terms, they could be talking about other non-food organic waste streams like landscaping waste and cow manure.

Recycling 40

Recycling Waste Compost Reference 40

Modern Restaurant Management

MAY 5, 2022

Furthermore, it also improves food safety and minimizes waste; moreover, it will contribute directly to your bottom line, which has seen participation from Walmart and Nestle. Here, members join by buying a nonfungible token (NFT), which is a certificate of authenticity using a distinctive string of characters in connection to a blockchain.

Serving 189

Serving Loyalty Program Food Supply Point of Sale 189

The Restaurant Times

AUGUST 29, 2022

You should design your kitchen layout keeping in mind the available space and equipment usage. But a systematic layout plan makes kitchen operations much easier and accident-free for the employees by assigning appropriate spots to equipment, raw supplies, and inventories and allocating them enough space. Easy To Manage Kitchen.

Kitchen Safety 59

Kitchen Safety Food Safety License Equipment 59

Perfect Daily Grind

MAY 12, 2023

ZHAW Coffee Excellence Centre opens applications for 2023 Certificate of Advanced Studies. Six US beverage equipment manufacturers merge to form Lotus Beverage Alliance. The online course covers all levels of the supply chain, and will begin in early October. Tue, 9 May AeroPress launches new Clear brewer.

2023 134

2023 Webinar 2030 Workshop 134

Restaurant Clicks

FEBRUARY 21, 2020

Equipment & Maintenance. If your dream is to open a diner, you’ll want to ensure that you can sit as many customers as possible without making them feel crowded, or wasting space. Different types of food service businesses will also require a different space in terms of equipment. Equipment and Maintenance.

License 79

License 2020 Food Truck Equipment 79

The Restaurant Times

JULY 20, 2021

After your business is set up, the Food Standards Agency (FSA) inspects the place and gives the hygiene certificate to the restaurant. . Being close to the market, having proper waste disposal facilities, and abundant water and electricity supply are some of the features that your location must-have. . Get Your Staff And Equipment.

Kitchen Safety 59

Kitchen Safety Online Ordering Equipment Food Order 59

Perfect Daily Grind

SEPTEMBER 26, 2022

And while many initiatives focus on reducing the environmental impact of coffee production , the volume of waste produced by coffee shops is also a major concern for many people. To address this problem, some coffee businesses are opting for more sustainable approaches to waste management, including circular economy models.

Waste 152

Waste Compost Recycling Sustainability 152

BNG Point of Sale

JULY 30, 2021

Permits, for example a health permit or a food safety certificate, may be required based on your location. . However, you can do this in a few different ways, such as comparing suppliers, better inventory, preparing for food waste, and so on. . Reduce waste and theft . Full creativity . Marketing opportunities .

Food Truck 52

Food Truck Food Point of Sale Online Ordering 52

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.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

Modern Restaurant Management

FEBRUARY 27, 2020

launched by global food safety certification experts, Lloyd’s Register, follows a survey of over 1,000 US consumers. Highlighting the growing demands of consumers, the report also revealed serious concerns around food waste. The report, Food in 2020: What’s trending for US shoppers ?

2020 192

2020 Influencer Point of Sale Food Safety 192

Modern Restaurant Management

OCTOBER 22, 2020

With drive-thru equipped buildouts as low as 1,200 sq. Together, they are launching the Pathways to Black Franchise Ownership program, an innovative personal development training initiative that equips potential business owners to operate high-performing businesses. ” Delivering Jobs.

Franchise 154

Franchise Franchising Loyalty Program Kitchen Safety 154

Modern Restaurant Management

SEPTEMBER 22, 2022

These innovative tools will help you get a better handle on your supply chain, organizing supplier certifications into a system you can see and manage. This exercise can also help you identify – and resolve – issues that are wasting money, like over portioning, over ordering, and theft. Reduce food waste.

Food Supply 212

Food Supply Supplies Food Waste 212

Notch

JANUARY 23, 2019

Reduce Food Waste Once you have reduced the costs of your ingredients, it's time to ensure that almost none of it goes into the trash. Reducing food waste throughout your operation can have a massive impact on your profits. In the kitchen, develop a laser-focus on reducing food waste. Stay mindful of your equipment.

Email Marketing 72

Email Marketing Merchandise Website Management Point of Sale 72

Notch

JANUARY 23, 2019

Reduce Food Waste Once you have reduced the costs of your ingredients, it's time to ensure that almost none of it goes into the trash. Reducing food waste throughout your operation can have a massive impact on your profits. In the kitchen, develop a laser-focus on reducing food waste. Stay mindful of your equipment.

Email Marketing 52

Email Marketing Merchandise Website Management Point of Sale 52

Hot Schedules

AUGUST 10, 2021

b3lineicon|b3icon-certificate|?|Certificate. Certificate. Managers need to keep track of employees’ training certifications, whether company-based or official state licenses. Managers need to keep track of employees’ training certifications, whether company-based or official state licenses. b3lineicon|b3icon-comments|?

Food Safety 148

Food Safety Certification Food Employee Relations 148

Modern Restaurant Management

AUGUST 5, 2020

For instance, standard operating procedures like weekly equipment checkups can be automated and regulated remotely using Delightree. Leanpath Go introduces a unique "each"-based tracking interface that lets operators measure food waste by the item instead of by weight. Food waste prevention is more important now than ever.

Food Safety 210

Food Safety Mobile Ordering Online Ordering Kitchen Safety 210

EATER

SEPTEMBER 21, 2023

“I’m in a commissary kitchen so for now those costs are absorbed by the owner and manager of the space,” she says, “but I’m mindful of how I work and turn equipment off.” I’m sure rising temperatures result in tons of product waste.” Without huge expense, I don’t know how you can control the heat,” says Bornarth.

Certification 124

Certification Employee Relations 2050 Sustainability 124

Modern Restaurant Management

FEBRUARY 10, 2020

Through this partnership, JUST joins Sodexo’s commitment to sourcing responsibly, encouraging plant-based meals and reducing food waste as part of Sodexo’s Better Tomorrow 2025 strategy to reduce their carbon emissions 34 percent by 2025. ” Too Good to Be True.

Hospitality 183

Hospitality Food Consumer Goods Point of Sale 183

Hot Schedules

AUGUST 10, 2021

b3lineicon|b3icon-certificate|?|Certificate. Certificate. Managers need to keep track of employees’ training certifications, whether company-based or official state licenses. Managers need to keep track of employees’ training certifications, whether company-based or official state licenses. b3lineicon|b3icon-comments|?

Food Safety 78

Food Safety Certification Food Employee Relations 78

Modern Restaurant Management

MARCH 11, 2020

” GIG Rebrands Certification Group. The Gluten Intolerance Group (GIG), an industry leader in the certification of gluten-free products and food services, announced it is rebranding the Gluten-Free Certification Organization (GFCO) mark to support its expanding presence in international markets.

Bar 154

Bar Cash Management Loyalty Program Point of Sale 154

Modern Restaurant Management

SEPTEMBER 14, 2021

Once all modules and a short assessment have been completed, participants will earn a Certificate of Completion from the Culinary Institute of America. The machine uses a chassis within a chassis to accurately and properly weigh food waste and run analytics despite movement and force applied to the top of the LFC biodigester.

Food 173

Food Tip Distribution Guest Recovery Food Safety 173

Modern Restaurant Management

SEPTEMBER 22, 2023

In addition to major food waste and energy issues, the HoReCa industry is also struggling to shake its strong penchant for plastic. The average American buys four bags of ice each year, which normally adds to mounting levels of plastic waste that negatively impact the environment.

Sustainability 189

Sustainability Certification Transportation Waste 189

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 150

Mobile Ordering Online Ordering Food Order Recycling 150

Modern Restaurant Management

OCTOBER 29, 2020

All meals are equipped with an added layer of health and safety – with Flippy ROAR serving as a contactless, automated solution with NSF International certification, a trusted industry organization providing standard testing and registration for commercial foodservice equipment and nonfood compounds. Food Waste Furniture.

Online Ordering 143

Online Ordering Customer Service Seasonal Menu Food Order 143

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. Windy City Equipment Service (WCE) is providing a number of services. restaurants. To learn more, click here.

Healthcare 206

Healthcare Employee Relations Online Ordering Customer Service 206

Modern Restaurant Management

FEBRUARY 18, 2020

In essence, this shift should lead restaurants to embrace the idea of maintaining a truly “intelligent” smart kitchen, one that will be tech-equipped to continue evolving with consumer demands. Guests will demand a personalized journey when food is delivered to their door.

Mobile Ordering 215

Mobile Ordering Front of House Fast Casual Customer Service 215

Perfect Daily Grind

APRIL 8, 2022

The Brazilian Coffee Exporters Council partnered with the Institute of Forest and Agricultural Management & Certification and the University of São Paulo to measure the carbon sequestration on 40 farms in the 3 main regions of Minas Gerais. Cecafé’s Carbon Project helps Minas Gerais coffee farms become carbon negative.

Pricing 119

Pricing 2022 2021 Recycling 119

Modern Restaurant Management

FEBRUARY 14, 2020

The Foundation has already refurbished a number of basketball courts in Baton Rouge, and has plans to make a dramatic impact on the lives of young athletes as the brand continues to grow by providing equipment and rebuilding fields and parks. ” For every burger sold, $0.50 will be donated to the Foundation. .

Back of House 131

Back of House Hotels Leadership Design 131

EATER

JULY 6, 2022

The first [apprentice] program I did, tractor safety was drilled in,” says Michael Passalacqua, a 2018 apprentice who’d done a certificate program through the University of Vermont. “I The spokesperson also characterized the power lift used to raise people up and down from the roof as safety equipment.). You’re on a metal tightrope.”.

Agriculture 98

Agriculture Leadership Employee Relations Food Safety 98

Modern Restaurant Management

AUGUST 19, 2020

Available curriculum includes: Culinary Foundations, Plant-Based Foundations, Seafood Literacy, James Beard Foundation’s Waste Not, and American Egg Board’s EggPro Course. Ability to support 100 percent online as well as blended programs. Communication platform. GIG Enhances Branding.

Kitchen Safety 206

Kitchen Safety Loyalty Program Delivery Customer Service 206