Xtra Chef

SEPTEMBER 20, 2019

Fluctuating food prices (shoutout to the avocado) and rising labor costs aren’t making it any easier. Others are modifying menu items or raising prices to offset rising costs. Others are modifying menu items or raising prices to offset rising costs. Enter inventory management. Running a restaurant isn’t easy.

Compost 60

Compost Waste Inventory Audits 60

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. Healthy twists on comfort foods.

2022 78

2022 Compost Recycling White Paper 78

Modern Restaurant Management

DECEMBER 2, 2019

Is policy likely to change, potentially leading to higher prices, fees or even usage caps? Where does your water come from? What are the challenges in your region? Is there enough water to go around? Is water quality an issue? Finally, you can donate unused food, so it benefits those in need in your community.

Management 154

Management Management Waste Sustainability 154

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

Open for Business

MAY 19, 2023

Inventory management software updates stock levels based on POS data on what guests order. They can even be set to trigger an automatic reorder when inventory drops below par. Going the extra mile with eco-friendly ideas like composting and local sourcing can show guests that you care about the same things they do.

2023 78

2023 Hospitality Loyalty Program Email Marketing 78

EATER

SEPTEMBER 20, 2023

In the bread aisle, you see two loaves identically wrapped; both are perfectly edible, but one is a day older and costs half the price. This is a business practice called dynamic pricing, and it may be coming soon to a supermarket near you. The price is changing throughout the [time] horizon.” Which do you choose?

Waste 135

Waste Pricing Airlines Food 135

Modern Restaurant Management

OCTOBER 16, 2019

Additionally, while other smoothie establishments use gallons of water to clean each blender, Ono’s patent-pending automated self-cleaning blender and robotic systems use 28x less water because it only needs to clean the blade and because it’s blended in the customer’s compostable cup.

Food Truck 126

Food Truck Customer Service Customer Experience Front of House 126

Cheetah

JANUARY 30, 2022

Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. This has inflated prices and made disposables hard to come by. Compostable containers , for example, are in high demand by consumers, and offering them at a premium is now common. Restaurant Supplies.

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. This has inflated prices and made disposables hard to come by. Compostable containers , for example, are in high demand by consumers, and offering them at a premium is now common. Restaurant Supplies.

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

Notch

MARCH 17, 2022

GET CREATIVE WITH FOOD WASTE Start by: Reducing food waste by Avoiding, Repurposing, and Composting. Expired ingredients, food scraps, leftovers and other waste that is thrown away can be composted, repurposed or avoided. If you find yourself with expired food, you may want to look at solutions for keeping better inventory.

Sustainability 52

Sustainability Operations Seasonal Menu Compost 52

Deliverect

DECEMBER 10, 2019

Today, compostable, recyclable and plant-based packaging is readily available , and many restaurants and third-party delivery service providers are already making efforts to curb the distribution of (single-)plastic straws, cutlery and condiment packets. Compost fruits, vegetables, dairy products, grains, bread, egg shells etc.

Sustainability 107

Sustainability Seasonal Menu Compost Recycling 107

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.

Franchise 136

Franchise Franchising Fast Casual Leadership 136

Modern Restaurant Management

FEBRUARY 18, 2020

Table stakes today requires a POS system that fully integrates and automates: Inventory management – recipe management and COGS insights. Overall, look for improvements in customer-facing services, integrated payments and comprehensive management features like accounting and inventory. Integration with third party aggregators.

Mobile Ordering 215

Mobile Ordering Front of House Fast Casual Customer Service 215

Modern Restaurant Management

DECEMBER 31, 2019

Low priced / value perceived / big ticket items brought down to a fixed low price. The utilization of ghost kitchens means more money and opportunity for restaurant operators, without large price or labor hikes. With the loss of foot traffic, restaurants are forced to increase menu prices to compensate.

2020 138

2020 Kitchen Safety Consumer Goods Point of Sale 138

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. That way, your restaurant focuses on the vendors who deliver the right inventory at the right time at the right price. Conclusion.

Waste 60

Waste White Paper Cash Management Inventory 60