Modern Restaurant Management

MARCH 3, 2023

A Return to Normal The National Restaurant Association released its 2023 State of the Restaurant Industry report, which examines key factors impacting the industry including the current state of the economy, operations, workforce, and food and menu trends to forecast sales and market trends for the year ahead. million by the end of 2023.

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2023 2022 Consumer Goods Point of Sale 508

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. Parts Town and Heritage Combine.

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Food Truck Customer Service Customer Experience Front of House 317

Modern Restaurant Management

SEPTEMBER 27, 2024

Coping with seasonality and fluctuations in business (37 percent) Economic instability impact on F&B businesses This could indicate that a period of inflation in the US, initiated by COVID-19, may well have impacted small businesses in this industry. Most common challenges for US F&B business owners: 1.

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Food Truck Fast Casual Food 2024 251

Modern Restaurant Management

SEPTEMBER 15, 2020

TIPs offers training for individuals on the responsible sale, service and consumption of alcohol. From screen to plate, the menu is expected to feature signature dishes and recipes that have been prepared on the show. Each member of the coalition is committed to responsibility. NAB Acquires SALIDO. You can view the full guide here.

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Fast Casual Casual Menu Mobile Ordering 405

Open for Business

MARCH 20, 2023

Train your servers to tell the story behind the ingredients and proudly promote the farmers and purveyors you love. Consider reducing portion or plate size, shrinking the menu, and creatively using parts of vegetables, like herb stems, that usually go to waste. You might also consider becoming a B Corp.

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Sustainability Compost Social Media Waste 146

Xtra Chef

NOVEMBER 18, 2020

Incorrect or inconsistent kitchen training can lead to larger portion sizes than planned. Those projections, along with seasonal recipe modifications, should be used to better anticipate what you’ll actually use. You should also train kitchen staff to make each recipe exactly as it’s written, including its final serving size.

Waste 110

Waste Food Front of House Compost 110

Future Food

DECEMBER 5, 2019

The evolution, financial viability & marketability of plant based menu options. Menu shapers will become seriously experimental with the flexitarian crowd in 2020. Best wishes of the season and may 2020 bring be a great year for us all the - Team at Future Food. Alternative eating is becoming mainstream. Technology 27.

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Hospitality 2020 Food Point of Sale 145

Lavu

FEBRUARY 2, 2024

Laminated Menus: Menus are often a significant source of paper waste in restaurants. By laminating menus or placing them in reusable casings, you not only extend the life of the menu but also eliminate the constant need for paper replacements. Summary How to Reduce Food Waste in Restaurants?

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Waste Food Compost Restaurant Law 78

MBB Hospitality

NOVEMBER 15, 2023

It involves tracking the cost of each ingredient, understanding seasonality, and recognizing price fluctuations. Using cost percentage formulas, you can determine the ideal cost for each item on your menu. Menu Engineering and Pricing Menu engineering is an essential tactic in the arsenal for controlling food costs.

Food 52

Food Seasonal Menu Waste Point of Sale 52

Restaurant Engine

AUGUST 9, 2023

Provide ongoing training, especially in customer service. This is where your customer service training really shines. You don’t want either of these to slip during busy times or busy seasons. Make sure your customers know this by posting it on your menu or even signs around the restaurant. Look into composting as well.

Compost 52

Compost Recycling Website Management Employee Relations 52

Touch Bistro

MAY 10, 2021

Training your employees on proper food preparation techniques is an easy and effective way to ensure perfectly good food doesn’t end up as scraps. Identify Multi-Use Menu Items. Keep in mind that, having too many menu items can make the process of identifying multi-use items difficult. Order In-Season.

Waste 59

Waste Food Compost Tip Distribution 59

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. Conducting regular staff training on waste management practices ensures everyone contributes to cost-saving efforts.

Loyalty Program 52

Loyalty Program Food Waste Customer Service 52

MBB Hospitality

MAY 15, 2024

This article explores key trends that new franchisees and seasoned operators should monitor to ensure sustained growth and relevance. Many franchises are adding healthier menu options, with transparent ingredient sourcing to appeal to health-conscious customers. As a result, there is a strong focus on franchisee support and training.

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Franchise Franchising Innovation Loyalty Program 52

Sustainability Beyond the Plate

JANUARY 26, 2017

This will involve learning what is accepted in your area, setting up the proper on-site infrastructure, and training your staff. Composting can be considered a form of recycling. A compostable item is a certain type of biodegradable item that breaks down relatively quickly into humus , a substance that enriches soil.

Recycling 40

Recycling Waste Compost Reference 40

Restaurant Clicks

DECEMBER 20, 2021

The Firehouse Restaurant Ella Dining Room & Bar Cafeteria 15L Mulvaney’s B&L Ruth’s Chris Steak House Zinfandel Grille Paragary’s Piatti Il Fornaio Sacramento Grange Restaurant & Bar Seasons 52. It implements many eco-friendly projects like recycling and compost to fulfill its green promise.

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Dine-in Fine Dining Seasonal Menu Book 144

Modern Restaurant Management

FEBRUARY 14, 2020

” Throughout 2020, the culinary team at Walk-On’s will feature select burgers from the menu as the “Game On Burger.” While he trained to become a sushi chef, he maintained a respect for hibachi and ramen. ” The menu features hibachi, hibachi fried rice, stir-fry yakisoba noodles, ramen, sides and desserts.

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Back of House Hotels Design Events 329

Modern Restaurant Management

SEPTEMBER 14, 2021

” “Many of our TEAM Members stay a long time with TSFR – a testament to our accountable culture, family atmosphere and commitment to training and development,” said Bill Angott, President and Chief Executive Officer at TSFR. Annual DEI Training will be required and provided for judges and committee members. ?

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Food Tip Distribution Guest Recovery Food Safety 433

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.

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2020 Kitchen Safety Consumer Goods Food Safety 345

EATER

JULY 6, 2022

While staff did work with local, seasonal, unique ingredients, servers and cooks alike say they grew uncomfortable telling stories about some of the restaurant’s sourcing and preparation practices, including for a number of its signature dishes, which they considered misleading. COMPOST oven: 155 degrees.

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Compost Front of House 2014 Back of House 339