Lavu

APRIL 13, 2020

Waste production is going up as business owners around the world swap their waste reduction initiatives out with ways to prevent the spread of COVID-19. If your restaurants want to reduce waste even amidst the current crisis, there’s still plenty you can do. Donate Food Waste to Local Charities.

Waste 147

Waste Compost Point of Sale POS 147

7 Shifts

MAY 23, 2024

Improving your restaurant operations to succeed in this highly competitive industry means serving quality food and providing excellent customer service while minimizing waste, reducing costs, and keeping your employees engaged. This is where developing a comprehensive restaurant operations plan comes in.

Operations 221

Operations Kitchen Safety Food Safety Restaurant Law 221

Modern Restaurant Management

OCTOBER 6, 2023

Integrating IoT devices and connectivity drives efficiency, enhances food safety, mitigates risks, increases transparency, reduces waste, and provides many other benefits for restaurants. Connected sensors and devices allow real-time tracking and monitoring of food products throughout the supply chain. Did you know that U.S.

Food Safety 180

Food Safety Operations Management Management 180

The Rail

SEPTEMBER 2, 2022

By Briana Hilton, Contributor The “ slow food movement ” has been given a big push by new post-pandemic demands, with many restaurants now nearshoring or reshoring (sourcing supplies closer to their location so as to have greater control over supply). They can order products as they need, reducing inventory and waste.

Supplies 52

Supplies Management Management Food Supply 52

Modern Restaurant Management

APRIL 15, 2020

Restaurants are an essential part of the food supply chain to millions of Americans every year. However, according to the USDA , up to 40 percent of the nation’s food supply is wasted each year – the economic equivalent of approximately $161 billion. The Challenge.

Waste 88

Waste Food Food Supply Government 88

Perfect Daily Grind

MAY 4, 2022

They also both have their own respective food and beverage delivery services: Meituan (?? Covid-19 naturally accelerated the growth of the global food and beverage delivery market. However, these delivery services – known as waimai (??) When did the coffee delivery market first emerge in China? in Chinese) and Ele.me (???

Delivery 127

Delivery Mobile Ordering Customer Service Beverage 127

Hot Schedules

NOVEMBER 12, 2020

Top Five Supply Chain Management Tips. . Now is the time to review your supply chain to: Ensure supplier stability and confidence in their ability to meet your deadlines today. Below are top five tips to help you shape your supply chain in an ever-evolving environment. Streamline Your Supply Chain. Related Posts.

Supplies 78

Supplies Management Management Allergens 78

Modern Restaurant Management

DECEMBER 27, 2023

These factors contribute to a volatile supply chain, influencing everything from ingredient availability to menu pricing strategies. Contemporary menus increasingly feature more plant-based selections and alternative proteins, while also reflecting the demand for locally vetted foods and transparent supply chains.

2024 184

2024 Food Supply Kitchen Safety Influencer 184

Tableo

JULY 14, 2023

How many times have we heard our mums’ rattle on about not wasting food? Nowadays when looking in the mirror, perhaps I shouldn’t have obeyed However the fact remains that waste is the scourge of the 21st century. In this post we will share helpful advice and practical solutions to help you minimise food waste in your restaurant.

Waste 52

Waste Sustainability Food Audits 52

Restaurant365

APRIL 14, 2020

No matter what business model your restaurant is operating on, managing your restaurant inventory helps you prevent waste, lower your food cost, and maximize your bottom line. Keep a lower stock inventory for delivery only. When trimming menu offerings, avoid knee-jerk reactions about what items are best for your delivery model.

Inventory 109

Inventory Delivery Management Management 109

Modern Restaurant Management

MAY 2, 2022

Soaring prices, continued supply chain disruptions, and ongoing staffing shortages are creating a perfect storm for restaurants. Additionally, supply chain disruptions remain a huge problem, with 96 percent of restaurant operators saying they experienced supply delays or shortages last year. Make small changes.

Food Safety 210

Food Safety Food Supply Waste Sustainability 210

Modern Restaurant Management

SEPTEMBER 1, 2023

Inefficient restaurant inventory management practices, improper storage, gaps in inventory logs, theft, and waste can cause even the most successful kitchens to struggle or fail. Forecasting tools enable managers to purchase food, beverage, and supplies at the right level. Reduce the number of deliveries as often as possible.

Inventory 170

Inventory Management Management Cash Management 170

Modern Restaurant Management

MARCH 21, 2023

With the increased volume, assets like self-order kiosks and app-based delivery allow workers to focus their time and energy on fulfilling orders instead of interacting with certain customers or performing tedious tasks. During the pandemic, menu prices frequently changed, and products were often out-of-stock due to supply chain shortages.

Technology 180

Technology Consumer Goods Waste Supplies 180

Modern Restaurant Management

APRIL 13, 2022

A fragmented supply chain is also increasing ingredient costs, leading restaurants to balance staff churn with a changing menu to keep revenue consistent. Monitoring Supply Can Curb Waste and Loss. With many restaurants running with limited staff, automating delivery allows your staff to focus on higher-priority tasks.

POS 185

POS Food Supply Mobile Ordering Point of Sale 185

Cheetah

DECEMBER 20, 2021

Ghost kitchens, a delivery-only restaurant model with no physical space for dine-in, have become essential lifelines during the pandemic. While different operational strategies and business models are put to the test, one thing is clear – ghost kitchens are not a trend, they are the new reality as delivery and dine-at-home surge.

Front of House 148

Front of House Food Supply Back of House Fine Dining 148

Goliath Consulting

JANUARY 6, 2022

The demand for food delivery services increased when COVID-19 emerged. These third-party delivery services provide independent delivery personnel to deliver food to customers through their apps with a delivery fee and tip for the delivery driver. The positive side of third-party delivery services.

Delivery 78

Delivery Food Customer Service Online Ordering 78

Modern Restaurant Management

JUNE 15, 2021

Delivery and curbside pick-up reduced on-site staffing. The ingrained customer behavior over the past year, delivery, mobile orders, curbside pick-up, will likely continue. Similarly, third-party delivery services such as DoorDash and Uber Eats, which each reportedly doubled their business last year, rely on restaurant digital menus.

Technology 195

Technology Loyalty Program Front of House Online Ordering 195

Modern Restaurant Management

FEBRUARY 16, 2021

With many restaurants closed for in-person dining on and off throughout the pandemic, the food service industry shifted to delivery and takeout as a business imperative. According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 Legislators Will Rethink How to Better Manage Product Waste.

Food Safety 221

Food Safety Recycling Restaurant Law Front of House 221

Modern Restaurant Management

DECEMBER 8, 2023

Don’t forget the uptick in pick-up and delivery orders as well. According to the National Restaurant Association survey, of those that were going to eat out at restaurants, 50 percent said they were planning on ordering takeout or delivery for a gathering at home during the holidays.

Food Supply 114

Food Supply Seasonal Menu Email Marketing Front of House 114

Culinary Cues

FEBRUARY 13, 2022

The good news is that restaurants are beginning to see an increase in sales as more and more customers return to in person dining in addition to their new habit of ordering for home delivery. Full utilization of ingredients, minimizing waste, composting and portion control will be even more essential than they were in the past.

Compost 440

Compost Fine Dining Waste Café 440

Cheetah

FEBRUARY 23, 2022

New menus, new interior designs, and even new cuisine concepts, are flourishing after nearly 2 years of deliveries. Anything that can save expensive labor hours, reduce storage, enhance food safety and limit food waste is in dire need by restaurants – and that’s exactly what the New Marketplace provides. How it Works.

Food 148

Food Food Supply Food Truck Online Ordering 148

7 Shifts

MAY 23, 2024

This can reduce your budget for ingredients and, at the same time, minimize food waste. Proper restaurant budget planning can help eliminate overspending on expenses like ineffective marketing campaigns or expensive supplies like food packaging and tissue paper. Some examples include repairs, maintenance, and your budget for supplies.

Point of Sale 221

Point of Sale Seasonal Menu Food Supply Cash Management 221

ChowNow

JUNE 10, 2024

Decreasing Costs Relative to Sales Volume: Optimize Inventory Management: Use inventory management software to reduce waste, forecast inventory needs, and manage stock efficiently. You can also implement a just-in-time (JIT) inventory strategy—this means you’ll receive supplies as close to the time it’s needed as possible.

Social Media 78

Social Media Online Ordering Website Management Inventory 78

Cheetah

NOVEMBER 23, 2021

The delivery and meal-kit boom, as well as lock-down fatigue, introduced families to the wonders of quality catering, and businesses spent their unused budget on individually delivered event boxes. Others are juggling multiple suppliers for fear of being left empty handed amidst recent supply chain disruptions.

Catering 148

Catering Food Supply Seasonal Menu Supplies 148

7 Shifts

MAY 25, 2020

each surface that comes into contact with food, and any supplies or equipment that’s used through the day. Ensure clean & safe delivery ?? If you have your own delivery drivers and are coming into contact with customers, there are extra steps you should take to complete the delivery.

FOH 338

FOH BOH Kitchen Safety Cash Management 338

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.

2022 215

2022 Customer Service Online Ordering Website Management 215

Modern Restaurant Management

AUGUST 25, 2021

One of the largest problems on the hands of restaurant and catering professionals through the unpredictable supply and demand of COVID-19 was food waste. Problems with supply left a deficit of some items and a surplus of others. Using less delivery packaging is a great way to begin. Second Priority: Greener Appliances.

Operations 164

Operations Ordering Sustainability Food Supply 164

Modern Restaurant Management

AUGUST 29, 2022

Restaurant management and operations personnel are always on the search for proactive ways to increase operational efficiency and reduce waste while complying with local regulations. Knowing when failures are predicted to occur also allows purchasers to plan ahead nd mitigate supply issues that delay equipment delivery.

Operations 178

Operations Food Safety Kitchen Safety Front of House 178

Cheetah

SEPTEMBER 6, 2019

85% of Food in Restaurants Is Wasted According to the Food Waste Reduction Alliance, in the restaurant industry, about 85% of food ends up in the trash. coalition found that for every $1 a restaurant invested in reducing food waste it made a return of $7. Reducing food waste can do more than help you save a few bucks.

Waste 60

Waste Audits Food Back of House 60

Modern Restaurant Management

DECEMBER 21, 2021

While the restaurant industry has experienced major supply chain and labor issues throughout the pandemic, it is now reaching a tipping point. While supply chain issues will likely decrease over the course of 2022, wage inflation represents a new status quo on the bottom line. Optimize the Supply Chain.

Point of Sale 177

Point of Sale Supplies Back of House Customer Experience 177

Modern Restaurant Management

DECEMBER 16, 2021

Given the increase in off-premise, we expect to see more drive-thru’s similar in format to Checkers & Rally’s iconic double drive-thru model, which dedicates one lane to traditional consumer drive-thru service and one to e-commerce only, including pre-paid digital orders for pickup and third party-delivery orders.

2022 173

2022 Food Supply Back of House Kitchen Safety 173

Future Food

NOVEMBER 7, 2021

Online ordering, self-checkouts, touchless payments, food delivery and pick-up will continue to propagate as the demand for off-premise consumption continues to grow. Less human interaction will advance the involvement of robots in food preparation, service and delivery, prompting enhanced labour and operational efficiencies.

2022 148

2022 Food Supply Entertainment Hospitality 148

Culinary Cues

DECEMBER 17, 2020

There are short-term band aid solutions such as takeout, delivery, or even conversion into retail markets where wine inventories and local necessities take over space once occupied by diners, but they are not a replacement for a steady turn of tables. None, however, are as devastatingly out of the operators control as this pandemic.

Uniforms 471

Uniforms Cash Management Brewery Consumer Goods 471

Apicbase

MARCH 25, 2024

Demand forecasting for restaurants puts out the flames, takes the guesswork out of purchase orders and streamlines the supply chain. When restaurant managers or kitchen staff make poor purchasing choices, they face increased food waste, inflated costs and frustrated customers. That’s a daunting task.

Inventory 52

Inventory Management Management Kitchen Safety 52

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. Offering Wholesale Food and Supplies to Those In Need. We all had to act quickly. There is no hiding the damaging effects of COVID-19 for the world.

Food Supply 175

Food Supply Mobile Ordering Supplies Back of House 175

Tableo

JULY 18, 2023

Restaurant inventory management is a process for identifying more cost-effective food, beverage and supply orders while keeping track of the materials and supplies you have on hand for shifts. FIFO (First-In, First-Out) method The FIFO system lowers the chance of deterioration and waste by ensuring that older stock is used first.

Inventory 75

Inventory Management Management Audits 75

Cheetah

APRIL 30, 2021

Specifically for food trucks, a commissary kitchen offers a designated parking spot, hookups for electricity, cleaning and sanitation areas, water and propane refills, disposal facilities of greywater, grease, solid waste, recycling facilities and more. Availability of supplies. Working alongside other food truck businesses.

Food Truck 147

Food Truck Food Supply Food License 147