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. Food, Menus and Kitchen Management. Great Wrap – the cling wrap that’s completely compostable.
Restaurant365
JUNE 22, 2021
Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Here are some practical tips to implement with your restaurant kitchen staff to grow your food cost savings. 12 tips to keep your kitchen staff focused on food waste reduction.
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Future Food
NOVEMBER 7, 2021
Reduced in-store transactions will continue to drive the evolution of Dark Kitchen, Dark Bars, Dark/Virtual Food Halls, the list is endless when it come to the delivery of food and beverages from low cost ‘fulfilment’ centres. Menus and food designed to travel. ME&U contactless ordering. Day of the week Specials.
The Restaurant Times
AUGUST 5, 2022
Given that kitchen is the place where the magic happens, the kitchen layout is where the planning becomes more interesting. Although the design of your kitchen will primarily depend on your menu, it should also prioritize the safety and efficiency of your staff. Use an authentic handwritten menu.
Open for Business
MAY 19, 2023
Digital kitchen display systems could make paper tickets obsolete. QR codes are here to stay QR code menus began as a pandemic safety measure. As hospitality businesses have seen the benefits of digital rather than physical menus—lower costs, easier updates—it’s clear that they’re here to stay, in spite of considerable backlash.
Modern Restaurant Management
DECEMBER 16, 2019
Chick-Fil-A drove growth through menu innovation, but more importantly, it was one of the main characters in the much-hyped Chicken Wars saga (8.2 More than two-thirds (67 percent) say park apps make life easier through advance-ordering and 39 percent love that they give more time to decide on menu choices. times and 2.8
Modern Restaurant Management
OCTOBER 16, 2019
The robotic kitchen runs on batteries instead of a diesel generator. From cups to straws, all of Ono’s consumables are compostable, making Ono more sustainable compared to traditional smoothie establishments. Door Dash Shared Kitchen. ?DoorDash? Ono Blend Founders Daniel Fukuba and Stephen Klein.
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