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. A restaurant generates food waste from numerous sources. Until and unless these sources are identified, it will be quite impossible to control the wastage.

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. With dozens of cute, emoji-like facial expressions, customers love taking selfies with the robot, making it a great source of word-of-mouth marketing.

2023 78

2023 Hospitality Loyalty Program Email Marketing 78

Notch

MARCH 17, 2022

Source: Business Chief. 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. Green Star Restaurant. Image by SingleThread Farms in B&W.

Sustainability 52

Sustainability Operations Seasonal Menu Compost 52

Hot Schedules

APRIL 20, 2019

With so much food waste in landfills, you can see why it’s such a major source of methane gas in our atmosphere. Don’t forget the amount of time your staff spent taking inventory and prepping the ingredient! Leverage Data to Identify Waste at the Source. Better Manage Your Inventory. Let’s Look at an Example.

Waste 60

Waste White Paper Cash Management Inventory 60

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 120

Waste Pricing Airlines Food 120

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 117

Food Truck Customer Service Customer Experience Front of House 117

Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. Table stakes today requires a POS system that fully integrates and automates: Inventory management – recipe management and COGS insights.

Mobile Ordering 212

Mobile Ordering Front of House Fast Casual Customer Service 212

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

Franchise 107

Franchise Franchising Fast Casual Leadership 107

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 134

2020 Kitchen Safety Consumer Goods Point of Sale 134