Modern Restaurant Management

JULY 30, 2021

Founded in 2006, Just Salad is the fast-casual restaurant industry’s leading proponent of zero-waste practices. Their investments align capitalism with positive social and environmental impact, driving toward zero-waste “closed loop” systems that benefit people, the planet and business.

Franchising 508

Franchising Franchise Fast Casual Point of Sale 508

Hot Schedules

MAY 10, 2021

So how do you stack your bench and coach your own team to maximum efficiency? Employee referrals are actually the best source of seasonal hiring (and frankly, hiring in general). The quick bursts of high traffic and heavy volume require maximum hours, manpower and attention to a great guest experience. b3lineicon|b3icon-user-network|?|User

Hiring 147

Hiring Training Mobile Ordering Coaching 147

Modern Restaurant Management

AUGUST 19, 2020

With Seated Events, Seated at Home, and Seated, restaurants can drive demand to their three primary sources of revenue in a single, easy to use rewards platform.” . “We are thrilled to be able to offer yet another way for restaurants to maximize their profitability. Communication platform.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Seating 515

Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. Ono Guides are on-site liaisons to teach people about where the ingredients are sourced, how blends can affect their wellbeing, and how to create blends specific to their dietary standards or nutritional preferences.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

Modern Restaurant Management

JANUARY 17, 2020

Ingredients are clean and sourced from local vendors whenever possible, and the menu is designed to support vegan, gluten-free, and Halal diets in an effort to accommodate all guests, no matter their dietary preferences. for six years before starting his own executive coaching and consulting business, Incisive Consulting, LLC, in 2018.

Franchising 340

Franchising Franchise 2020 Fast Casual 340

Qu

MARCH 12, 2025

Without automation, restaurants face errors, disputes, and wasted manager time manually calculating tips. For example, a coach paying for individual orders placed by a sports team requires staff to manually combine each check, which wastes time and increases the risk of errors. Article sources: (1) Bernstein.

Tip Distribution 40

Tip Distribution Online Ordering Mobile Ordering Customer Service 40

Rocket Fuel

APRIL 13, 2022

There are numerous uses for data dashboards, and a bunch of fantastic money and time-saving perks to using them ( like saving Area Coaches 2+ hours of work a day! ). The volume of information available to you can be staggering, and if you don’t have it all in one place, you’re wasting time and energy tracking it all down.

Operations 52

Operations Coaching Inventory Back of House 52

Mad Mobile

FEBRUARY 26, 2024

Meanwhile, a restaurant’s bar program represents a significant source of total revenue. Loss, waste, inconsistency — without careful management of bar inventory, you’re quickly losing a decent chunk of money. You may be wasting 10% of product We may be talking about bar inventory here, but food waste trends bear mentioning.

Inventory 40

Inventory Bar Management Management 40

Apicbase

MARCH 17, 2023

Adopting technology allows you to track inventory levels in real time, streamlining the supply chain , reducing waste, and ensuring ingredients are always available when needed. Finally, centralising food production allows you to improve logistics , which can help cut costs, improve efficiency, and reduce waste.

Customer Experience 52

Customer Experience Consumer Goods Food Supply Food Order 52

Cheetah

JANUARY 28, 2022

With guidance and support from the City of San Francisco, Vanick swapped the lights in his restaurant to LEDs, sourced his electricity from solar power, worked to change aspects of his to-go packaging, and reduced the size of his ‘black bin’ mixed garbage. Sourcing Locally. We’re combating food waste and it’s easier to work with.

Sustainability 148

Sustainability Consumer Goods Food Supply Waste 148

The Restaurant Coach University

JANUARY 29, 2017

When the call for restaurant coaching comes in, people are asked what the issues might be. If coaching could just fix them then, they would have the restaurant they wanted. Think of yourself like the source of water at the top of a mountain. Because you are the source, you are in control of the flow. Your choice.

Recruiting 132

Recruiting Coaching Point of Sale Take-out 132

Modern Restaurant Management

OCTOBER 31, 2019

More home cooking, less food waste, flavors from East Africa and the end of cauliflower’s moment in the spotlight are some of the predictions for 2020 that emerged at the fifth annual The Next Big Bite trends event presented by Les Dames d’Escoffier New York (LDNY). Cooking at Home, Sustainability and Wellness on Menu for 2020.

2019 345

2019 Mobile Ordering Online Ordering Customer Experience 345

Cheetah

JANUARY 28, 2022

With guidance and support from the City of San Francisco, Vanick swapped the lights in his restaurant to LEDs, sourced his electricity from solar power, worked to change aspects of his to-go packaging, and reduced the size of his ‘black bin’ mixed garbage. It was the same price to source [lamb] locally as from Australia.” The takeaway?

Sustainability 78

Sustainability Consumer Goods Food Supply Waste 78

Modern Restaurant Management

MAY 5, 2020

The organization will source and funnel donations to local restaurants in Bayview so that they can produce meals for local shelters and food banks that are partnered with Gift a Plate, including the United Council of Human Services shelter in San Francisco. Greasezilla Expands into Food Processing.

Guest Recovery 305

Guest Recovery Food Safety Loyalty Program Point of Sale 305