Modern Restaurant Management

MARCH 9, 2021

After reducing the food expenses and cutting back on food that is likely to go to waste, you can also change your menu or reduce the food servings. These wastes can also be transported to landfills to make compost manure and enrich the soil. If you are buying more food than you should, it's time to change the tactics.

Waste

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

2019

Goliath Consulting

MARCH 14, 2020

It also means that the packaging should allow for easy transport while keeping foods sealed and protected from spills or physical damage. It goes without saying that the food inside the packaging should be clean and organized, as well as compartmentalized with dividers so that they do not mix during transport. Presentation. Conclusion.

Delivery

EATER

MAY 5, 2021

Although we did offer delivery, our menu decisions, like most of our decisions, had up until that point prioritized the entire dining room experience. No one could have convinced me that a pandemic was headed our way, and that third-party delivery would be our main outlet for months at a time.

Delivery

Modern Restaurant Management

SEPTEMBER 23, 2020

Customers will be able to order voter-registration forms directly from the menu at every Nando’s PERi-PERi in the United States. When customers order spicy flame-grilled chicken from the Nando’s app, from a food-delivery service, or in-person at a restaurant, the menu will read: “Voter Registration Form: Free.”

Serving

Perfect Daily Grind

AUGUST 21, 2022

As more and more countries implement bans on single-use cups and plastics , we’ve seen the number of biodegradable, compostable, and recyclable alternatives increase. Furthermore, while biodegradable and compostable single-use cups are designed to break down faster, this largely depends on how they are disposed of. Enjoyed this?

Waste

The Rail

MAY 23, 2024

By Indiana Lee, Contributor Adding a popular drinks menu to your current offering is a great way to improve your profitability and pad your margins. A well-tailored alcohol menu can help you attract a different kind of consumer and may help you claw back some of the costs associated with pandemic-era inflation rates.

Sustainability

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. 3 PUT SUSTAINABILITY ON THE MENU. A sustainable menu starts with seasonality. 1 REDUCE WASTE.

Sustainability

Modern Restaurant Management

SEPTEMBER 27, 2024

This shift requires careful consideration of seating arrangements, service strategies, and menu planning to efficiently cater to these larger groups, while maintaining the quality of the dining experience. with several chains offering bubble tea alongside their corn dog menu items. As the U.S. foodservice sector.

Food Truck

Modern Restaurant Management

MAY 12, 2020

Made with #5 polypropylene, customers can recycle the K-Cup® pods by peeling and disposing of the lid, composting or disposing of the grounds, then recycling the remaining empty cup. Once the guest has selected their menu items, they can then use a credit card or digital wallet to check out. The 1,800 sq.

Mobile Ordering

Restaurant365

JULY 14, 2021

Food waste also represents wasted water, energy, resources, and labor that were required to grow, transport, and store it. Modify your menu. For example, you can consider using menu engineering tools to modify your menu for optimal food usage. A slimmer menu can help facilitate a more streamlined inventory.

Waste

MBB Hospitality

NOVEMBER 15, 2023

Using cost percentage formulas, you can determine the ideal cost for each item on your menu. This granular approach helps in making informed decisions about menu design, portion sizes, and pricing, ensuring that each dish contributes positively to your bottom line.

Food

Hot Schedules

APRIL 20, 2019

Also, think about the gas and labor required to transport it first to your vendor, then to your restaurant. Understand the Trends and Optimize Your Menu. Are there certain menu items your guests don’t usually finish? Or, maybe that the ingredient is only used in an unpopular menu item. Conclusion.

Waste

MBB Hospitality

JULY 7, 2024

Analyze and Optimize Your Menu A strategic menu review can uncover opportunities for savings. Highlighting items with better margins through smart menu design also steers customers toward more profitable choices. Composting food scraps, donating surplus food, and adopting zero-waste initiatives can help reduce overall expenses.

Loyalty Program

The Restaurant Times

JULY 28, 2021

Food waste is completely organic and can be recycled by transporting it to compost. Optimize Your Menu. If most of the dishes on the menu are getting back leftovers, there is a need to optimize your menu. If most of the dishes on the menu are getting back leftovers, there is a need to optimize your menu.

Waste

Rocket Fuel

JANUARY 18, 2025

As fast food chains strive to stay ahead of the competition, QSR industry trends like digital transformation, menu diversification and enhanced delivery options are reshaping how these businesses operate. Another key trend is menu diversification. Here’s an in-depth look at how certain trends are restyling the fast food sector.

2025

Next Restaurants

JULY 18, 2024

By Leo Clarke, Contributor As a restaurant owner, there are many reasons to consider offering a more sustainable menu. Making the choice to promote a greener kitchen and menu is not only a smart business decision, but also a commitment to a healthier planet, community, and future.

Sustainability

Goliath Consulting

MAY 10, 2021

With the pandemic and climate change being hot topics in recent months, Summer 2021 will have guests wanting to see more healthy and sustainable items on their menu. Plants will continue growing on menus. We can expect more menu items incorporating chilies and other spicy flavors as the heat trend (a.k.a. Plant-forward.

Beverage

Modern Restaurant Management

AUGUST 28, 2020

Trabon, menu management and publishing solutions, and MenuTrinfo®, nutritional analyst and food allergen expert, have forged a strategic alliance that enables an end-to-end solution for the calculation and presentation of menu item nutrition facts and allergen declarations. " Trabon and MenuTrinfo Team Up. Carlisle Squares.

Allergens

Modern Restaurant Management

SEPTEMBER 14, 2021

Real-Time Menu Optimization : Promote items with short preparation times (or higher margins) when things are busy. In addition, Omnivore is also making select features of its popular Menu Management System free to restaurants. POS Integration : Minimize staff trips as orders are automatically transmitted to the point of sale system.

Food

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Even cost of sales may go down as the ghost kitchen typically has a smaller, more manageable menu. Plant-based Menu Items. Jim Collins, CEO at Kitchen United. ."

2020

Hot Schedules

FEBRUARY 4, 2022

Next, add in the gas and labor required to transport it first to your vendor, and then to your hotel. Understand the trends and optimize your menu. Are certain menu items regularly unfinished by your guests? Or, it may be that the ingredient is only used in a certain dish that may not be as popular on the menu.

Waste

Modern Restaurant Management

AUGUST 19, 2024

Sustainability and the Local Economy Sustainability is a trend in its own right, but it is also a perfect counterpart to hyperlocal ingredients, which have fewer packaging, storing, and transportation needs. Transportation alone accounts for nearly 20 percent of food-system emissions.

Food Supply

Open for Business

MARCH 20, 2023

And when they are ordering takeout and delivery they expect everything packaged and transported in an eco-friendly way. Consider reducing portion or plate size, shrinking the menu, and creatively using parts of vegetables, like herb stems, that usually go to waste. They want meat produced humanely on a small scale.

Sustainability

Restaurant Clicks

NOVEMBER 4, 2021

Not only do they have a seasonally rotating food menu, but they also have a rotating beer tap menu and more than 60 imported beer selections. Their brick wood-fired oven and rustic-chic interior will likely transport you to the old country. View this post on Instagram A post shared by Kari (@karilou_14).

Back of House

Modern Restaurant Management

MARCH 4, 2020

You’ll help reduce waste by limiting transportation and cutting down on greenhouse gases produced by factory farms. Serve a Seasonal Menu. Rather than always serving the same menu, try switching up your dishes each season. Offering a seasonal menu also lets food stay on theme. Suggest a Vegan or Vegetarian Option.

Catering

Harbor Touch

NOVEMBER 14, 2019

Many areas provide green trash pick-up where you can recycle plant products into compost; check with your local solid waste program. Focus on Seasonal, Local Menu Items. Instead of planning menu items that use produce from other states or countries, look for ways to use products from nearby farms. Provide variety in your menu.

Recycling