Modern Restaurant Management

FEBRUARY 28, 2024

In such a growth-driven market, integrating the latest smart kitchen configurations and streamlined service zones can substantially cut down order time. Advancements in restaurant technology have revolutionized the way diners experience their meals, from ordering to service. QSRs are also addressing sustainability and health concerns.

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Fast Casual Fine Dining Customer Service Casual 114

Restaurant365

JUNE 22, 2021

Controlling your restaurant food cost depends on multiple factors, such as understanding actual versus theoretical food costs (AvT), first-in/first-out (FIFO) storage, ordering at the right levels, and reducing waste, errors, over portioning, and theft. Evaluate your systems: are your servers trained to repeat orders back to guests?

Compost 88

Compost Food Waste Front of House 88

Cheetah

APRIL 10, 2020

You have customers to please, inventory to order, and staff to manage – to name just a few things on your growing “To Do” list. Start composting. Not only do many waste management companies provide composting for free, but it will also decrease your Trash bill – and increase your bottom line! You have tons to do.

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Recycling Compost Front of House Back of House 97

Xtra Chef

NOVEMBER 18, 2020

Common examples include improper refrigeration, over-ordering, and poor restaurant inventory management methods. Maybe a diner received the incorrect order, they failed to mention they’re allergic to something, or the food wasn’t prepared to their liking. Order to Par to Reduce Spoilage.

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Waste Food Front of House Compost 110

Restaurant365

JANUARY 13, 2022

Fortunately, there are a lot of great options when it comes to recyclable and compostable takeout containers and paper products. Reusable, recyclable, and compostable are the three major categories that fall under the sustainable packaging category. Each provides something different.

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2022 Compost Recycling White Paper 147

Xtra Chef

NOVEMBER 20, 2019

Order to Par Based on Projections. Over-ordering, particularly over-ordering perishable items, often leads to food waste. Knowing what quantity and when to order in order to not over-order requires inventory management of the highest order. ?? Monitor & Maximize Yields .

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Waste Compost Front of House Food 75

Modern Restaurant Management

AUGUST 17, 2020

We don’t need huge portions that we can’t finish, and we don’t need to throw ingredients out every week in order to make sure we have enough. based Nardin Academy to set up a waste tracking system for recycling, compost, and landfill refuse that helped Nardin divert 86 percent of its cafeteria waste during the school year.

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Waste Food Compost Food Supply 186

Open for Business

MAY 19, 2023

Digital ordering has been a game changer, and the latest trends for 2023 could change how hospitality businesses operate even more. Instead, they show orders on a screen and can even help manage how meals are coursed out. Inventory management software updates stock levels based on POS data on what guests order.

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2023 Hospitality Loyalty Program Email Marketing 78

Restaurant365

JANUARY 13, 2022

Fortunately, there are a lot of great options when it comes to recyclable and compostable takeout containers and paper products. Reusable, recyclable, and compostable are the three major categories that fall under the sustainable packaging category. Each provides something different.

2022 78

2022 Compost Recycling White Paper 78

Xtra Chef

SEPTEMBER 20, 2019

Most restaurants have creative ways to reduce waste from repurposing leftover kitchen trim to composting. Enter inventory management. “While you can’t control what a guest might eat or leave behind, you can control your inventory. Because if you don’t know what you have, how can you know how much to order?

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Compost Waste Inventory Audits 60

Touch Bistro

MAY 10, 2021

Next, if you’ve been following restaurant inventory best practices , you should be able to compare the information on your food waste tracker with data from your POS system’s inventory reports to pinpoint where your waste is coming from. Your specific inventory needs will vary depending on the time of year and even the weekday.

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Waste Food Compost Tip Distribution 59

MBB Hospitality

NOVEMBER 15, 2023

Implementing Food Costing Solutions With the right food costing solutions, restaurants can turn a meticulous eye to their inventory and procurement processes. With features like these, restaurants can minimize losses due to spoilage and ensure they are purchasing inventory at the optimal level and price.

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Seasonal Menu Food Waste Loyalty Program 52

The Restaurant Times

JULY 28, 2021

When large amounts of food or inventory are wasted, the overall revenue of the restaurant goes down. You don’t want to waste your inventory on burnt or spilt food. Furthermore, to reduce inventory wastage, you need to manage it properly which will be discussed in the next point. . Manage & Store Inventory Properly.

Waste 52

Waste Management Management Operations 52

The Restaurant Times

JANUARY 13, 2022

Purchase ingredients from vendors that use packaging that can be recycled or composted. Some of the advantages of employing a credible POS system are: Allows you to accept orders in advance from customers and set reminders so that you don’t miss the delivery. Marketing And Promotion.

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Waste Kitchen Safety Equipment Social Media 52

Cheetah

SEPTEMBER 6, 2019

Separate paper, plastic, glass and cardboard, which are recyclable, food that can be redirected as compost, or simply landfill. Weigh and record all the different categories. Another useful thing is automated inventory tracking systems. Get into the habit of sorting the waste every day based on how you dispose of it.

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Waste Audits Food Back of House 60

Modern Restaurant Management

OCTOBER 16, 2019

” While Ono’s food truck is powered by complex technology, ordering an Ono Blend is simple. Customers simply approach Ono’s ordering kiosk, place their custom order, and watch as robotic systems create their blends from scratch. Within 60 seconds, blends are ready at Ono’s pick-up area.

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Food Truck Customer Service Customer Experience Front of House 116

Restaurant365

JULY 14, 2021

While food waste reduction is extremely beneficial in the long-term, it requires some additional work to properly store, monitor, and use inventory ingredients. A slimmer menu can help facilitate a more streamlined inventory. Use forecasting to avoid over-ordering. Count your inventory regularly.

Waste 78

Waste Compost Food Inventory 78

Restaurant365

JANUARY 21, 2022

Reusable, recyclable, and compostable are the three major categories that fall under the sustainable packaging category. Paper carry out bags: Consider sending to-go orders home in large paper bags that can be recycled or reused. Compostable. Compostable products are defined as biodegradable and non-toxic.

Sustainability 147

Sustainability Recycling Compost Waste 147

Cheetah

JANUARY 30, 2022

Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. Supply chain disruptions , coupled with the unprecedented use of gloves and masks, and the 130% increase in take-out and delivery orders, have caused a packaging shortage. Reading Time: 3 minutes.

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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. Supply chain disruptions , coupled with the unprecedented use of gloves and masks, and the 130% increase in take-out and delivery orders, have caused a packaging shortage. Reading Time: 3 minutes.

Supplies 148

Supplies Food Supply Compost Back of House 148

Hot Schedules

FEBRUARY 4, 2022

Don’t forget the amount of time your staff spent taking inventory and prepping the ingredient — once it goes bad, the cost for waste removal, and processing it when it arrives at the dump. The right hotel inventory software solution will fully analyze your inventory , so you can log food waste to automatically update quantities on hand.

Waste 78

Waste Hotels Inventory Food Order 78

The Rail

MAY 23, 2024

Sustainable Alcohol as a Competitive Advantage More bars and restaurants are embracing sustainable booze to connect with customers who are willing to spend a little more in order to protect the planet. of solid waste via recycling, composting, and repurposing; Purchasing carbon credits for unavoidable emissions.

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Sustainability Brewery Audits Vineyard 52

Notch

MARCH 17, 2022

You’re also encouraging sustainability; while some diners know they want to make sustainable choices, others may order a vegan dish just because it sounds good ! An added plus for you is cost reduction - meat and dairy likely constitute some of the most expensive ingredients you order. A bonus is that this tip is cost-effective!

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Sustainability Operations Seasonal Menu Compost 52

Modern Restaurant Management

FEBRUARY 18, 2020

We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery. You can see which other restaurants they frequent, too, and the types of items they order from those places. Integration with third party aggregators.

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Mobile Ordering Front of House Fast Casual Customer Service 211

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. Taco Bell committed to making all consumer-facing packaging recyclable, compostable or reusable by 2025 worldwide. Taco Bell's 2020 Commitments.

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Franchise Franchising Fast Casual Leadership 107

EATER

MAY 27, 2020

Those were some beautiful little gems , I sigh as I turn the near-liquid bag of green slop into my compost bin. But organizing the fridge isn’t exactly like tidying up and putting the rest of the house in order. Attach this inventory list to the outside of your fridge. Don’t get discouraged. Generally, not stressing is.

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White Paper Front of House Back of House Waste 104

Modern Restaurant Management

MAY 12, 2020

The idea of purchasing Dining Bonds seemed to strike a chord with the public as a way to provide much needed financial support in order to help restaurants stay in business. SevenRooms launched Contactless Order & Pay, streamlining the in-restaurant ordering and payments experience for guests.

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Mobile Ordering Online Ordering Food Order Recycling 118

Marketman

JUNE 18, 2019

Composting is now the rule rather than the exception, and you’ve updated your menu to serve more eco-friendly, customer pleasing vegetarian dishes. Inventory is consistently accurate, nearly eliminating the amount of spoiled or ‘after use’ foods. Eco Kitchenware. Here’s how you can curb energy consumption of the big four.

Recycling 63

Recycling Sustainability Waste Compost 63

Hot Schedules

APRIL 20, 2019

Don’t forget the amount of time your staff spent taking inventory and prepping the ingredient! The right solution should fully integrate your POS with your inventory management system. This integration also lets you see which dishes guests are ordering (and which they aren’t). Perhaps too much is ordered all at once.

Waste 60

Waste White Paper Cash Management Inventory 60

Modern Restaurant Management

DECEMBER 31, 2019

” This model allows guests to order at the counter and have their food delivered directly to their table; they can order their food via delivery services; they can order in-restaurant and take their food to go; or they can enjoy their food at the bar along with a handcrafted margarita served by a bartender.

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2020 Kitchen Safety Consumer Goods Point of Sale 133