Modern Restaurant Management

FEBRUARY 28, 2024

As the convergence of technology and gastronomy continues to unfold, the dining landscape is evolving across every sector, spanning the swift pace of quick-service restaurants to the relaxed ambiance of family dining. Advancements in restaurant technology have revolutionized the way diners experience their meals, from ordering to service.

Fast Casual 114

Fast Casual Fine Dining Customer Service Casual 114

The Restaurant Times

JULY 28, 2021

As per the Food Sustainability Index, a person wastes 494 pounds of food per year in the UAE, which is way higher than in the USA and Europe. High food waste is not just bad for restaurants, it also impacts the environment and food security significantly. Thus, there arises a need for an efficient waste management system. .

Waste 52

Waste Management Management Operations 52

The Restaurant Group

JANUARY 27, 2020

According to the National Restaurant Association’s “What’s Hot” report, American Culinary Federation chefs named sustainability and waste reduction in the top trends of the year. The focus of the resulting report is on the conservation of resources, waste management, and consumer insights.

Sustainability 88

Sustainability Recycling Compost Waste 88

Ken Burgin

JULY 5, 2022

Every week in the Hospo Reset Newsletter, we share a product or service that’s caught our eye – for kitchen & beverage management, staffing, facilities management, marketing and overall productivity. Great Wrap – the cling wrap that’s completely compostable. Cut waste and reduce costs. Goodbye barista?

Kitchen Safety 78

Kitchen Safety Food Safety Website Management Online Ordering 78

Future Food

NOVEMBER 7, 2021

Less human interaction will advance the involvement of robots in food preparation, service and delivery, prompting enhanced labour and operational efficiencies. Dishes that can travel, that don’t spoil in their packaging and are highly presentable after their journey are prized by the modern restaurant and customer alike.

2022 148

2022 Food Supply Entertainment Hospitality 148

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. This is usually done by purchasing the service from your hauler (existing or otherwise), and is what we will focus on here. What will this cost me?

Recycling 40

Recycling Waste Compost Reference 40

Modern Restaurant Management

DECEMBER 16, 2019

Verbal skills, customer service and multi-tasking are the top 3 skills needed to work in the events industry. "The Starbucks and McDonald’s were also the leaders when it came to customer loyalty or visits per visitor with customer visited 2.4 For customers, they are a given. percent at hotels.

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2019 Compost Mobile Ordering Point of Sale 100

Modern Restaurant Management

OCTOBER 16, 2019

Customers simply approach Ono’s ordering kiosk, place their custom order, and watch as robotic systems create their blends from scratch. Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. With self-cleaning technology, there are never issues with equipment going uncleaned.

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Food Truck Customer Service Customer Experience Front of House 117

Restaurant365

JULY 14, 2021

Restaurant food waste is a pressing topic in the food and restaurant industry. ” However, the impact of food waste doesn’t just stop at landfills. ” However, the impact of food waste doesn’t just stop at landfills. Are you ready to see what you can implement to start reducing your restaurant food waste?

Waste 78

Waste Compost Food Inventory 78

Modern Restaurant Management

MARCH 9, 2021

Waste management is one of the challenges affecting the restaurant industry. Research from the University of Arizona shows that fast-food restaurants waste 9.55 percent, while full-service restaurants waste 11.3 Therefore, you should start by monitoring waste production before consolidating your efforts.

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Waste Management Management Recycling 199

Culinary Cues

AUGUST 22, 2022

The chef/owner knew how well (or poorly) they were doing and what the customer thought of the experience because they spoke with them every night, worked with each ingredient, took the garbage out, counted the cash, felt the pain associated with every broken plate or wine glass, and wrote the checks each week for employees and vendors.

Seating 445

Seating Front of House Back of House Cash Management 445

The Rail

MARCH 22, 2024

An audit can help identify outdated equipment that is consuming more resources than necessary. Donate excess food: Food waste is a major issue in the restaurant industry. By donating surplus food to local charities or composting it, restaurants can lower their environmental impact while helping those in need.

Audits 52

Audits Sustainability Loyalty Program Compost 52

Perfect Daily Grind

MAY 10, 2022

Micro mills also have benefits for farmers who know their customers want high levels of traceability in their coffees. Firstly, they require a significant investment in equipment as well as needing land to be built on. Servicing is important for the smooth operation of the mills. However, there are criticisms of the model.

Equipment 160

Equipment Sustainability Compost Article 160

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. So, for the first time, restaurant owners and marketers are able to see exactly what their customer’s buying journey looks like.

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Mobile Ordering Front of House Fast Casual Customer Service 212

Modern Restaurant Management

SEPTEMBER 14, 2021

TheFork and SevenRooms have joined forces to offer an exclusive and unique combination of services aimed at helping restaurants increase online reservations while seamlessly managing their front of house and guest experiences. The complete list of changes is posted on the James Beard Foundation website. SevenRooms Partners with TheFork.

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Food Tip Distribution Guest Recovery Food Safety 153

Modern Restaurant Management

AUGUST 28, 2020

In this edition of MRM News Bites, we feature a new documentary on women in the culinary world, the loss of an industry legend, a contest to create healthy recipes and products and services to help restaurant in the pandemic. 'A 'A Woman's Place' on Hulu. He married Lorraine Pietryka on Aug. 20, 1955, and served in the U.S.

Allergens 116

Allergens Kitchen Safety Guest Recovery Customer Service 116

Modern Restaurant Management

SEPTEMBER 23, 2020

Focused on the retail, services and restaurant industries, the SpotOn ecosystem offers powerful technology to small- and medium-sized businesses (SMBs) at a price they can afford. "We're very impressed with their quality of execution, product cadence and customer centric approach in these unprecedented times.”

Serving 183

Serving White Paper Food Recycling 183

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. In the late 1980’s, Hattie Marie brought her culinary talents to the masses and opened a bakery/catering service, Pie Face Bakery.

Franchise 107

Franchise Franchising Fast Casual Leadership 107

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 118

Mobile Ordering Online Ordering Food Order Hospitality 118

Modern Restaurant Management

SEPTEMBER 15, 2020

TIPs offers training for individuals on the responsible sale, service and consumption of alcohol. “We’re both humbled and lucky to support our amazing customers during this critical time. NAB Acquires SALIDO. SALIDO was acquired by North American Bancard (NAB.)

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Fast Casual Casual Menu Mobile Ordering 128

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. Donal Neilan.

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Back of House Hotels Leadership Design 111

Modern Restaurant Management

OCTOBER 31, 2019

They also analyzed how their national menu trends compared to the menus of their James Beard award-winning customers. Rakuten Ready unveiled a benchmark study enlisting secret shoppers to evaluate the Order for Pickup customer experience and wait times at 25 top quick-service restaurant, retail and grocery brands across the U.S.

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2019 Mobile Ordering Online Ordering Customer Experience 132

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. With more customers leaning on delivery, restaurants look at opportunities to cut space – if you’re not getting the foot traffic, why invest in the space?

2020 134

2020 Kitchen Safety Consumer Goods Point of Sale 134

Modern Restaurant Management

MARCH 4, 2020

An average wedding produces 400 pounds of garbage – and a large amount of this waste comes from the catering. As couples become more eco-conscious, they look to vendors who can help them cut down on waste and reduce their celebration’s carbon footprint. Reduce Food Waste. Buy Energy Efficient Equipment.

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Catering Dietary Restrictions Compost Seasonal Menu 133

Modern Restaurant Management

JUNE 14, 2020

In this edition of MRM News Bites, we feature updated links for the PPP, the acquisition of Grubhub and contactless products and services. For the 2019 financial year, Grubhub had 23 million active customers, recorded 180 million orders, GMV of $5.9 Rentable storage space designed to store equipment and perishable products.

Food Safety 137

Food Safety Loyalty Program Kitchen Safety Online Ordering 137