This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
Around 33 to 40 percent of food goes to waste each year. A large chunk of that comes down to complex problems in global foodsupply chain management that most restaurants have little control over. What restaurants can do, however, is re-think how their direct foodsupply is managed – from transport to inventory control.
Better food safety has never been more in reach, thanks to advancements in traceability standards and technology. FDA’s Food Safety Modernization Act (FSMA) Rule 204 approaching, restaurant operators stand to gain improved confidence in the safety and quality of the food they serve.
With food recalls at a five year high , there’s (understandably!) All food businesses need a strategic communications plan that covers what to do before, during, and after a recall. They can happen to any food business at any time. As part of the plan, establish key roles, including a designated media spokesperson.
Steady Online Ordering Brings Food Waste, Donations to the Forefront of Priorities Ordering food online increases restaurant sales, but it also can potentially increase wasted food if proactive measures aren’t taken – for both the business and consumers at home.
Recent outbreaks have highlighted vulnerabilities in food safety systems. How do factors like suppliers, but also kitchen layout, equipment design, and workflow patterns impact contamination risk? A brand’s reputation can be irreversibly damaged when the safety of their food is called into question.
Let’s take the guesswork out of starting your food business and set your establishment up for success. Do you want to find out which food items your customers love the most? Will you track customer satisfaction scores, sales of specific food items, or the number of repeat customers? Start by deciding what you need to know.
PLAN BETTER TRAIN HARDER Work Hard and be Kind Dick Cattani Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 900 articles about the business and people of food) CAF Talks Podcast [link] More than 90 interviews with the most influential people in food
For example, implementing procedures to monitor inventory closely can prevent overstocking or food spoilage, while clear cleaning and maintenance schedules ensure the proper use and consumption of supplies. Designate experienced staff to mentor new hires, handle onboarding, or run training sessions.
were registered on food delivery platforms like Grubhub, DoorDash, and Uber Eats. They will create multiple fake accounts in bulk and then sell them to those looking for a discount on food. What factors are fueling food-app fraud? What are some common fraud activities you are seeing that affect restaurants? In 2023, over 1.5
With food and overall costs climbing, owners and managers are finding creative ways to reduce expenses and manage their spending more efficiently. A new report highlights the need to assess this spending, with operators spending 34 percent more on food than last year. Restaurants nationwide are facing growing uncertainty.
While this can be largely attributed to supply challenges associated with bird flu which has affected nearly 100 million egg-laying hens since 2022, it's not the only factor. "An egg contract, in this case – is a time-tested safeguard when dealing with fluctuating food costs.
Scaling an artisan food business is no easy feat. Many small food businesses reach a critical point where they must decide whether to remain small and exclusive or expand into wholesale, manufacturing, and broader distribution. Food safety and compliance also become increasingly important.
Everyone in the food industry is feeling the pinch of the economy with reduced consumer patronage in restaurants and even a reduction of produce consumption in the winter months. There are many areas where we have seen food service operators benefit! This makes business tight causing a hard look at any extra costs.
While this can be largely attributed to supply challenges associated with bird flu which has affected nearly 100 million egg-laying hens since 2022, it's not the only factor. "An egg contract, in this case – is a time-tested safeguard when dealing with fluctuating food costs.
Restaurants – and their trading partners – can be impacted by recalls at any time, even if they adhere to the strictest food safety protocols. Pivot from Manual Systems to Automation Recently, cucumbers, sausage, baked goods, pork , and other foods were recalled. How are you tracking the products you receive? Collaboration.
Overcoming barriers to increase guest spend Rising food, labor, and general operating costs were the most pressing concerns in 2024 among respondents, further tightening thin margins. Extreme weather events have become a major cost driver, with 92 percent of respondents believing it impacted their business in 2024.
"These tariffs could deeply affect the food service and hospitality industries on both sides of the border," Alex Thalassinos, President of Silverware POS, one of the first tech providers dedicated to Canada’s hospitality industry, told Modern Restaurant Management (MRM) magazine.
You have all the right equipment and purchase your beans from a reputable one-stop wholesaler who carries a complete line of product for restaurants from cryovac strip loins and 109 ribs to dry goods, paper supplies, small restaurant equipment, and yes coffee. The regular crowd steps through your door every day from 7 a.m. till 3 p.m.
It’s the foundation of knowing your actual food cost. When done correctly, dish costing helps you control food costs, reduce food waste, and price items in a way that supports your restaurant’s financial health without alienating guests. Accuracy matters, especially when food prices fluctuate.
Supply chain disruptions and labor shortages required operators to rethink everything – leaner menus, smarter kitchens, and more efficient operations became the new standard. In addition, the state carved out a special 45 percent increase to $20 per hour for fast-food employees. per hour difference.
Economically, the fast-casual model is compelling because it grows supply alongside demand. This cycle of growing demand and expanding supply has also positioned the fast-casual sector for continued growth. This cycle of growing demand and expanding supply has also positioned the fast-casual sector for continued growth.
The most accurate measure of land or CO2 “saved” by ordering a PLNT Burger is only attained if every purchase were originally intended to be for a fast-food beef burger instead. These numbers are largely hypothetical. Congratulations. So he took action.
A bar is a profitable business option if you’re looking to enter the food industry. Start by tracking all the income your bar generates, including sales from drinks, food, and any additional services. Analyze your product mix Review the drinks and food items you sell the most and least.
We like to say waffles “drip with success” for food service operators, and it's because of four key factors: profitability, versatility, consumer experience and operational efficiency. “Waffle-omics” is a term we use at Golden Waffles. It’s a favorite of ours and pretty straightforward. Waffles saw a 15.4
The restaurant industry has traditionally been riddled with waste, high energy and water usage, and deep ties to our intricate, often unsustainable, food system. The restaurant industry is known for razor-thin margins and is highly sensitive to shifts in the supply chain, agriculture and broader economic pressures. At Snooze, an A.M.
Somewhere in between is the number that makes sense for your food costs, your market, and your restaurants unique position. Food Costs: How to calculate the cost of each dish Lets start with the basics: how much does it actually cost you to make each item on your menu? You dont know their food costs, rent, or labor volume.
“I Heart Fries is a restaurant concept that combines a variety of delicious international foods in one place. JA: The biggest challenges are supply chain logistics, maintaining quality, and adapting to different markets. It helps us connect with customers, showcase our food, and build a strong community. a clear identity.
Inventory and supply chain apps. Running out of key ingredients can lead to frustrated customers while over-ordering can result in wasted food and lost profits. Inventory and supply chain apps help restaurants track ingredient usage, monitor stock levels, and manage supplier orders with ease.
Strong demand from the EU and US markets has driven this growth, despite persistent logistical bottlenecks and global supply shortages. Rollout is scheduled to begin this summer, aiming to enhance the customer experience and increase food-to-go sales by year-end.
Do you lose money due to food waste? A well-designed loyalty program doesnt just increase repeat visitsit also encourages higher spending per visit by offering incentives for larger purchases or frequent orders. This system then suggests menu changes that will increase sales while reducing food costs. Are labor costs too high?
These features help restaurant owners and interior designers draft layouts and experiment with configurations. They also help ensure that traffic flow is efficient and that the overall design matches the restaurant’s brand identity. Programs like AutoCAD, SmartDraw, and RoomSketcher offer 3D modeling features.
Let’s dive into a foolproof guide designed to make your launch a resounding success. Benefits of Introducing New Dishes to Your Restaurant Rolling out new dishes isn’t just a culinary update; it’s an opportunity to: Attract New Customers – Novelty sparks curiosity, drawing in food lovers eager to explore fresh offerings.
B Corp Restaurants As of early 2024, almost 150 restaurants around the world have achieved the certification, from fine-dining independents to fast-casual chains, with hotels, breweries and food delivery companies also dotting the list. Green Restaurant and Slow Food were others we considered. Is It Worth It?
JAB hired bankers to attract new investors as it considers an IPO for the coffee and food to-go chain. The Italian coffee giant will supply its blend on board all long-haul Iberia flights and in VIP lounges via self-serve machines, extending its airline partnerships with United and ITA Airways.
Wishnow, a former Dunkin’ and Taco Bell franchisee, tapped menu consultants and brand builders The Culinary Edge to design a menu that falls somewhere between Salad and Go and Sweetgreen, price-wise. Side salads are designed for the car cup holder. Continue to Site >>> Menu Forget coffee. Photo courtesy of Greenlane.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of dramatic Valentine's Day shift, best food scenes, and the evolution of c-store foodservice. As they grapple with rising costs across their supply chain, 71 percent of restaurants plan to increase prices this year.
The Atlanta-based company is hoping that more modern food and restaurants will help its brands break through with younger consumers. Last June, the 260-unit chain dropped “Restaurant and Bakery” in favor of the more streamlined Perkins American Food Co. That means you can now get boba at Perkins. By Joe Guszkowski on Jun.
With Wetherill came infrastructure that Jeff and Danielle previously couldn’t afford: a team, the small family office, a designer and attorney. Los Angeles has become a hotbed for bagel concepts like Courage Bagels, Hank’s Bagels, the Yeastie Boys food trucks, and more. This year, units will open in the Chicagoland area, and Las Vegas.
Bengaluru, India) Wed, 25 Jun – Conflict in the Middle East may disrupt coffee supply chains and raise costs, although ceasefire holds steady. The London-based chain experienced 28% year-on-year growth, driven by its 22 stores, wholesale operations, e-commerce, and office coffee supply, with the addition of 60 new corporate contracts.
For example, repositioning prep stations or food pickup points can reduce unnecessary back-and-forth. Choose Smart Space Optimization Techniques Furniture design directly impacts space efficiency. Use inventory management software to organize supplies. Adjust the layout to minimize congestion, especially during peak hours.
Coffee equipment marred with coffee residue, limescale, and milk buildup can, at best, turn customers off and, at worst, escalate into a food safety nightmare. Thorough cleaning regimens should include cleaning solutions designed specifically for coffee shops.
Understanding Broader Industry Shifts : Economic fluctuations, staffing shortages, supply chain issues, and changing consumer expectations all directly impact our clients' businesses. Cultural Exposure : Thanks to food TV and social media, more people now appreciate the craft behind hospitality. Smaller menus, better execution.
Offering Bento Packs for individually portioned meals and a la carte buffet-style trays for customizable group settings, L&L’s catering options bring Hawaiian-style comfort food to events large and small throughout our locations nationwide. Leveraging AI throughout all touchpoints and will not only be a trend but a need in 2025.
In recent years, the food service industry has undergone a rapid transformation of automation and increased technology usage. Fast Food and QSR Value The United States Fast Food & Quick Service Restaurant Market size was valued at US$ 248.8 Growing menu innovation and healthy fast food further drive the growth of the market.
We organize all of the trending information in your field so you don't have to. Join 49,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
Let's personalize your content