Delivery Food Food Order Kitchen Safety 
Modern Restaurant Management
JANUARY 27, 2022
As a result, ghost kitchens, delivery-focused kitchens without a storefront or dining area, are growing in popularity. Ghost kitchens allow operators to utilize commercial kitchens – sometimes in shared spaces with other brands – without the overhead of a full restaurant space and staff.
7 Shifts
APRIL 9, 2020
Whether you have been offering delivery and takeout for years, or have had to make a recent pivot during the COVID-19 pandemic, it is important to know which food travels best for delivery—and how to change up your menu to stay profitable while dine-in isn't an option. You just ordered a burger, a side of fries, and a drink.
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Modern Restaurant Management
MAY 18, 2021
But as reality of the pandemic sunk in and dining rooms remained closed, it became apparent that ordering delivery and takeout was the best way to help restaurants weather the storm — and there was a significant consumer appetite to do so. By August 2020, Americans reported ordering takeout 2.4
7 Shifts
JANUARY 31, 2024
Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. Deliveries, payroll, paying vendor invoices, and so on all happen on their own cadence. Oversee incoming deliveries. Stock incoming inventory.
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.
Goliath Consulting
AUGUST 2, 2022
The restaurant industry saw a significant increase in delivery and takeout during the COVID-19 lockdown. As lockdown restrictions were lifted, restaurant owners expected some customers to return in person while still following safety measures. However, most restaurants were still getting more delivery orders than ever.
Deliverect
APRIL 1, 2020
With the closure of restaurant dine-in services to slow the spread of the Coronavirus, online food ordering has become a crucial business model overnight. Restaurants today have only two options: they can stay open by offering online delivery and/or takeout, or close up shop and wait for the proverbial storm to pass.
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