Modern Restaurant Management
OCTOBER 2, 2023
Food waste is recognized as an endemic challenge around the world. is wasted each year, about 119 billion pounds, estimated at over $408 billion. For restaurants, an industry with challenging profit margins, minimizing food waste is nothing less than a survival strategy. But unchecked waste can threaten the bottom line.
Culinary Cues
APRIL 23, 2022
The cost of raw materials seems to always go up, most ingredients that restaurants use are highly perishable, customer volume is less predictable than we would like, seasonal differences in quality are quite significant, the supply chain is out of step with demand, and waste seems to be a real problem in many operations.
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7 Shifts
AUGUST 6, 2021
Staff scheduling, inventory management, menu analysis , guest satisfaction, profitability, and so much more rest on the shoulders of accurate restaurant forecasting. When successful, they keep a restaurant in the black - but they require time, dedication, and a good bit of math to get right. Inventory Management.
Xtra Chef
NOVEMBER 18, 2020
Food waste is a serious environmental and humanitarian issue. But restaurant food waste poses a huge problem for overall profitability in the business: The U.S. Department of Agriculture estimates that restaurants waste $162 billion in food each year. After all, when food is wasted at a restaurant, money and profits are, too.
Modern Restaurant Management
DECEMBER 8, 2023
That means you’re almost done for the year, but it also means the holiday season is here. In fact, the National Restaurant Association survey notes that 77 percent of consumers cope with holiday demands by letting restaurants do some of their cooking during the holiday weeks. So, you’ve made it to December – great!
Modern Restaurant Management
JANUARY 20, 2021
Consumer demands have also caused a shortage of certain items, especially meats. It’s a good idea, as a restauranteur, to know where your food is coming from and how it was cared for. Growing your produce is an especially great way to: Choose fruits and vegetables you want to feature on a menu. Offer seasonal items.
7 Shifts
AUGUST 4, 2020
It’s no surprise the food industry leaves behind a large footprint—and while much of the supply chain is inevitable, there are many innovative and simple steps we can all take to reduce waste and our own carbon footprint. Takeaway: By showing your commitment to reducing plastic waste, you’ll encourage customers to do the same.
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