Xtra Chef

NOVEMBER 18, 2020

Common examples include improper refrigeration, over-ordering, and poor restaurant inventory management methods. Here are four methods that can be implemented to directly address the most common sources. You can reduce the amount of food spoiled in your kitchen with better inventory controls and placing orders based on par levels.

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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.

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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.

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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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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.

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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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The Restaurant Times

AUGUST 5, 2022

You need to purchase the truck depending on the space you need for your inventory, equipment, and staff. To choose an appropriate power source for your food truck, you need to know the energy requirement of your equipment and emissions regulations in your area. Choose the right vehicle. Food truck mobility.

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The Restaurant Times

JANUARY 13, 2022

Source: Pinterest. Purchase ingredients from vendors that use packaging that can be recycled or composted. Facilitates inventory management and ensures better shelf life monitoring, which means only the freshest and the best items are served to the customers. Purchase Kitchen Equipment. Marketing And Promotion.

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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.

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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. With so much food waste in landfills, it’s easy to see why it has become such a major source of methane gas in our atmosphere. The good news?

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EATER

SEPTEMBER 20, 2023

Dynamic pricing is not new; for decades, the airline, fashion, and hospitality industries have all found that dynamic pricing — the incremental adjustments to prices to reflect inventory, demand, and supply — has helped companies cut waste and save money. In this case, that means finding a home for food before it reaches its “sell by” date.

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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.

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Deliverect

DECEMBER 10, 2019

By working towards less (food) waste and a more seasonal and locally-sourced menu, you’ll quickly be able to get on the right track. #1 Compost fruits, vegetables, dairy products, grains, bread, egg shells etc. Source: Nielsen. 1 REDUCE WASTE. Recycle glass and cardboard. 2 FIGHT FOOD WASTE.

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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.

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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.

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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. What happens to the water that patrons don’t finish?

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Modern Restaurant Management

MAY 12, 2020

While a limited number of Dunkin’ restaurants may still have foam cups in their inventory, the company’s distribution centers are no longer offering foam cups, making only the new, double-walled paper cups available to Dunkin’ U.S. franchisees for use in their restaurants.

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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.

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Modern Restaurant Management

DECEMBER 31, 2019

We know that consumers associate compostable disposables with a higher level of care in preparing their meal, that the food is better, and feel that through their order they are doing something positive for the world—all positive associations for the restaurant brand for which consumers are willing to pay more.

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