Modern Restaurant Management

DECEMBER 8, 2023

This is a very busy time for restaurants. With this uptick in business, there are three things independent restaurants should watch out for this season to ensure your business is prepared to meet the holiday demand. Don’t forget the uptick in pick-up and delivery orders as well.

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Food Supply Seasonal Menu Email Marketing Front of House 117

Cheetah

MAY 31, 2021

With third party delivery apps growing their user base by the millions each year – even before the pandemic – we would not hesitate to say that delivery is the future of dining. With a widespread delivery infrastructure already in place they are obviously benefitting from the recent boom in food delivery.

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Delivery Mobile Ordering Website Management Online Ordering 148

Modern Restaurant Management

MARCH 9, 2022

The restaurant industry loses an astounding $162 billion each year in food waste. All restaurants should proactively work to reduce food waste, which will also help you save money, increase profits, spotlight your commitment to sustainability, and help the environment. Between a third and a half of food is wasted worldwide annually.

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Waste Compost Food Recycling 215

Modern Restaurant Management

AUGUST 5, 2021

As the world grapples with the next wave of COVID-19, businesses are confronted with product and labor shortages, a sudden increase in ecommerce and a variety of shifting consumption patterns. Here are five trends in the restaurant industry to consider post-COVID: Labor Supply, Wages and Automation.

Food Truck 215

Food Truck Retail Mobile Ordering Food Safety 215

Squirrel Systems

NOVEMBER 2, 2023

While third-party reservation and food delivery services offer convenience and increased visibility for restaurants, they also have several drawbacks. These services handle customer inquiries, bookings, and delivery, which can lead to a disconnect between the restaurant and its patrons.

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Reservations Delivery Customer Service Customer Experience 52

EATER

JANUARY 21, 2021

It’s probably not Uber Eats, Postmates, or Grubhub 2020 was an undeniably big year for food delivery. Not only was it convenient, it was also an ethical imperative: If you wanted to see your favorite restaurant survive, you needed to order out. When did delivery apps get so powerful? Delivery apps hurt restaurants.

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Delivery Customer Service Food Order Online Ordering 126

Cheetah

MAY 14, 2021

In the background of the coronavirus pandemic, the cries of restaurants over the way 3rd-party delivery apps are oppressing them finally reached San Francisco decision-makers. In April last year, Mayor London Breed announced a 15% cap on food delivery service fees. 3rd Party Delivery Apps, Can’t Live With Them.

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Delivery Food Safety Point of Sale Customer Service 125

Culinary Cues

JUNE 14, 2022

Let’s begin with some facts about the business of serving food: There are more than 1 million restaurant locations in the United States. In 2019, over 490,000 of those locations were independent, privately owned businesses. Supply chain challenges are not going away as production and logistics catch-up.

Fine Dining 470

Fine Dining Food Supply Customer Service Presentation 470

Cheetah

SEPTEMBER 8, 2021

The relationship between SMB restaurants and major food distributors has always been shaky. Some restaurants working with Sysco are reporting outright cancellations via cold text messages, leaving them scrambling for produce and supplies. No doubt, everyone across the food industry is weathering unprecedented hard times.

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Food Food Supply Franchise Franchising 148

Modern Restaurant Management

JANUARY 27, 2022

The restaurant industry is still dealing with pandemic-related issues, including supply chain disruptions, new COVID variants and surging cases, labor shortages, rising prices, and a shift in consumer demand. As a result, ghost kitchens, delivery-focused kitchens without a storefront or dining area, are growing in popularity.

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Kitchen Safety Food Safety Audits Food 212

Modern Restaurant Management

MAY 2, 2022

Soaring prices, continued supply chain disruptions, and ongoing staffing shortages are creating a perfect storm for restaurants. Food and labor costs are elevated and expected to remain high in 2022 , negatively impacting restaurants’ profit margins. To maximize your existing resources: Reduce food waste.

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Food Safety Food Supply Waste Sustainability 218

7 Shifts

APRIL 3, 2020

By now, many states and provinces have either mandated reductions in seating or the closure of dining areas, with most restaurants turning to takeout and delivery. So here’s the question a lot of restaurateurs are asking: how do you start drastically cutting expenses to give your business the best chance of recovery?

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BOH POS Influencer Point of Sale 368

Modern Restaurant Management

FEBRUARY 4, 2022

Unprecedented labor and supply chain pressure will drive most of the restaurant trends that will define 2022, industry analysts say. Restaurants will also explore delivery options beyond costly third-party partnerships, and hike delivery menu prices to make the channel more lucrative as off-premise demand holds steady.

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2022 Customer Service Online Ordering Website Management 218

Modern Restaurant Management

SEPTEMBER 1, 2023

Using par levels based on real usage and not just a “guess” creates more accurate orders. Forecasting tools enable managers to purchase food, beverage, and supplies at the right level. Reduce the number of deliveries as often as possible. Mistake #7: Employee Theft Theft is rampant in small businesses.

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Inventory Management Management Cash Management 180

Modern Restaurant Management

APRIL 17, 2020

I own a restaurant supplies delivery service and a month ago we were faced with a warehouse full of food and perishables and massive orders that were suddenly cancelled. The thriving business Beto & Son knew just weeks before was gone. Offering Wholesale Food and Supplies to Those In Need.

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Food Supply Mobile Ordering Supplies Back of House 189

Modern Restaurant Management

JANUARY 13, 2023

Since the pandemic, restaurants have endured a plethora of issues ranging from fluctuating dining restrictions to supply chain issues to rising food prices. To take some of the pressure off of an already small staff, restaurants have begun turning to technology solutions with touchpoints in the front and back of house operations.

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Front of House Back of House Online Ordering Food Order 211

Cheetah

JANUARY 30, 2022

Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. They include everything from back-of-house supplies like gloves and containers, to customer-facing single use-items like takeout packaging, utensils, napkins, and straws. Restaurant Supplies.

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Supplies Food Supply Compost Back of House 148

Cheetah

JANUARY 30, 2022

Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. They include everything from back-of-house supplies like gloves and containers, to customer-facing single use-items like takeout packaging, utensils, napkins, and straws. Restaurant Supplies.

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Supplies Food Supply Compost Back of House 148

Culinary Cues

MARCH 30, 2020

Low profitability, vendor challenges, rising cost of goods, cumbersome regulations, high rents, expensive marketing, and ebbs and flows of business volume have collectively made this enticing business to enter – nearly impossible to maintain. “We Food is the universal language, a language that everyone speaks and enjoys using.

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Small Business Food Supply Food Truck Healthcare 359

Restaurant Clicks

OCTOBER 22, 2021

Seafood delivery services provide excellent customer service by providing the freshest fish available. While this practice is safe and common, for the freshest tasting catch, try a delivery service. Best Seafood Delivery Services. The freshly caught fish arrive at the market each evening, then your order is prepared right away.

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Delivery Sustainability Customer Service Food Order 117

EATER

OCTOBER 16, 2020

People didn’t believe COVID would affect our remote community in South Dakota, but my cafe can’t take that chance This is Eater Voices , where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience.

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Small Business Online Ordering Leadership Merchandise 145

Cheetah

SEPTEMBER 23, 2021

COVID-19, supply chain issues and rising food prices have placed the future of major broadliners at risk. Operators who are opting out of the traditional big supplier-small restaurant relationship have good reason to do so. Heck, it might even feel good to know you’re a small cog in the food supply machine.

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Supplies Ordering Food Supply Online Ordering 148

7 Shifts

DECEMBER 17, 2020

The ideal customer for your business is the one who comes back time and time again. Growing a loyal customer base is a key to growing your business and keeping it profitable year-over-year. Customer retention is one of the most cost-efficient ways to grow your business. The coffee shop where the baristas seem happy to serve you.

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Loyalty Program Social Media Email Marketing Customer Service 370

Modern Restaurant Management

SEPTEMBER 14, 2022

You are sitting in your favorite restaurant and have placed an order on a tablet at your table. After a few seconds of placing the order, a notification appears on your messaging app. Ding* ‘Your order is being prepared by Chef Bot 19 and will be delivered to your table in approximately 19 minutes. What are AI and ML?

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Front of House Mobile Ordering Loyalty Program Back of House 211

7 Shifts

JULY 16, 2021

Write a Coffee Shop Business Plan. This step and research component is the foundation behind your business, and should be taken seriously! Visit them to learn more about what drives their business. Do they serve just coffee or small foods as well? Competition and neighboring businesses. Table of Contents.

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License Hiring Equipment Point of Sale 459

Modern Restaurant Management

DECEMBER 29, 2022

Closures, supply chain problems, labor shortages, technology, and inflation are just a few of the challenges operators have faced in recent years. Guest experience is more important than ever as a likely recession increases competition for business. Operators will continue incentivizing in-house delivery and in-app purchases.

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2023 Technology Back of House Customer Experience 212

Cheetah

NOVEMBER 23, 2021

The busy season is underway, and for caterers and restaurants it is the biggest opportunity in the past two years to boost sales and make a hefty profit. And businesses still working remotely will be hosting online events and sending out banquet boxes with mini-proseccos and charcuterie. Reading Time: 4 minutes.

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Catering Food Supply Seasonal Menu Supplies 148

Goliath Consulting

JUNE 15, 2021

Since the start of the pandemic, safety measures such as social distancing, lockdowns and mask-wearing have completely changed our understanding of how consumers spend on food. We saw customers stockpiling on groceries and supplies in homes instead of going out to eat, raising retail sales by 29 percent over the previous year (1).

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Supplies Food Supply Fast Casual Front of House 165

The Food Corridor

MAY 7, 2020

When you’ve spent years building up a business, with long days, sleepless nights, and your mind forever racing thinking of ways to grow and optimize, the idea of starting again from scratch can bring up strong feelings of resistance. Transition to Food Delivery or Ecommerce. Create a Streamlined Delivery Menu.

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Delivery Food Online Ordering Email Marketing 98

ChowNow

NOVEMBER 18, 2020

2020 has put a spotlight on delivery. Dining room closures nationwide due to the COVID-19 pandemic has made delivery a critical part of business operations. Many restaurateurs have been left to evaluate the best food delivery service for their restaurant. . But not all food delivery services are created equal.

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Delivery Food Customer Service Customer Experience 78

Cheetah

APRIL 30, 2021

In case you haven’t noticed, the food truck market is on the rise , which means you need to up your game. The right commissary kitchen can mean the key to a successful food truck business – considering it offers all the benefits of having your own kitchen, without a lot of the associated overhead, paperwork, and hassle.

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Food Truck Food Supply Food License 147

Apicbase

MAY 8, 2024

MarketMan offers tools for automating invoicing, recipe costing, and food cost calculations, making it a popular choice among restaurateurs. However, with numerous similar systems available, tailored to various types of food service operations and specific use cases, you might ask, ‘Which software is the best fit for my business?’

Inventory 52

Inventory Food Supply Kitchen Safety Back of House 52

Cheetah

JANUARY 20, 2022

When the Covid-19 delivery boom took off, many restaurants shortened their menu in order to focus on their best, and most delivery-friendly, items. But as supply chain issues, labor shortages and health concerns persist, the small menu trend is making increasingly more economic and operational sense as a long term strategy.

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Seasonal Menu Food Supply Allergens Supplies 148

Modern Restaurant Management

DECEMBER 17, 2021

If you’ve worked in the restaurant industry over the past decade, chances are you’ve heard these buzzwords championed as top business priorities and guiding principles for success. Meanwhile, food service workers are in high demand. Order accuracy is a pivotal part of the diner experience. Digitize Tedious Tasks.

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Loyalty Program Customer Experience Mobile Ordering Customer Service 188

Modern Restaurant Management

JUNE 9, 2021

Fresh prepared produce delivers many benefits to foodservice operations from cost and labor savings along with increasing back of house efficiency, food safety, and freshness. Supply Chain Shortages. One of the biggest pain points during and after the pandemic was supply chain. Ease Labor Shortages.

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Kitchen Safety Food Supply Fast Casual Food Safety 168

Cheetah

APRIL 5, 2021

In our last chapter of the Ghost Kitchen 101 Series, we learned that cloud kitchens are commercial kitchen spaces that provide food businesses the facilities and services needed to prepare delivery-optimized menu items. The significant difference is, of course, the food. Another difference is the business approach.

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Kitchen Safety Food Supply Front of House Food Safety 140

Modern Restaurant Management

JANUARY 5, 2022

Indoor dining closures, staff shortages and the supply chain are ongoing issues, especially as the Delta and Omicron variants continue to spread. Restaurants that incorporated digital solutions such as contactless ordering and delivery have been able to continue safely serving customers despite closures and shortages.

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Technology Front of House Online Ordering Back of House 167