Modern Restaurant Management

APRIL 9, 2025

AI-driven tools can help optimize everything from labor scheduling to inventory management, reducing waste and improving margins. Franchise brands need to integrate sustainability into every part of their business, from sourcing ingredients responsibly to reducing packaging waste and optimizing energy use.

Loyalty Program 251

Loyalty Program Franchising Franchise Fast Casual 251

Modern Restaurant Management

DECEMBER 31, 2024

This zero waste cooking technique will also allow chefs and bartenders to creatively repurpose leftover produce and give it new life. Hyperlocal sourcing, with an emphasis on reducing food miles, urban farming, and local collaborations, restaurants will increasingly highlight locally grown ingredients.

Beverage 450

Beverage 2025 Fine Dining Guest Recovery 450

Modern Restaurant Management

MAY 19, 2023

As extreme weather and climate change continue to make headlines, restaurant owners are recognizing the impact their commercial kitchens have on the environment, with their enormous quantities of waste and carbon emissions. There are several tools out there that can help determine what makes a material sustainable.

Sustainability 419

Sustainability Design Waste Recycling 419

Modern Restaurant Management

OCTOBER 16, 2024

When done on a large scale, this wastes the platform’s marketing budget and eventually leads them to cut down on promotions, slowing order volumes for restaurants. What are some common fraud activities you are seeing that affect restaurants? In 2023, over 1.5 million restaurants in the U.S. Promotion abuse can take other forms as well.

Delivery 417

Delivery Food Order Online Ordering Food Supply 417

Modern Restaurant Management

JUNE 18, 2021

Permaculture is a science based on the principles of ecological design and sustainability within natural ecosystems. Rather than waste food, we can redistribute it. Simply, we are talking about being more restorative by design, which is having profound implications on business, economics, and governments. Consider Permaculture.

Sustainability 508

Sustainability Tip Distribution Food Food Supply 508

Modern Restaurant Management

OCTOBER 18, 2019

Winnow Raises $20M to Fight Food Waste. The company, with US offices located in Iowa City, has recently made headlines in the country, having been selected as a food waste innovator and recipient of the Zero Hunger | Zero Waste Kroger Foundation Grant. 63 million tons of food is wasted every year. ” Marc Zornes.

Waste 262

Waste Food Franchising Franchise 262

Modern Restaurant Management

JUNE 13, 2025

The restaurant industry has traditionally been riddled with waste, high energy and water usage, and deep ties to our intricate, often unsustainable, food system. From compostable and recyclable containers to eco-friendly materials, we're always looking for ways to minimize waste while maintaining the quality and care our Guests expect.

Sustainability 251

Sustainability Loyalty Program Leadership Food Supply 251

Modern Restaurant Management

OCTOBER 13, 2021

On the other hand, those labeled “sustainable” are held to a much higher standard, and they must be made from renewable sources. Today, there are restroom products made from plastic waste that are also incredibly durable, like paper towel and toilet paper dispensers. Minimize your facility’s output of plastic waste.

Sustainability 491

Sustainability Recycling 2040 Waste 491

Modern Restaurant Management

OCTOBER 24, 2024

B Corp was one of a few certifications or collectives we investigated to find guidance and validation for the way we do business, particularly our long-standing sustainable sourcing mission. Waste management programs like recycling, composting, and any food-waste reduction measuring done can also help in this category.

Certification 221

Certification Fast Casual Government Front of House 221

Modern Restaurant Management

MAY 8, 2020

Artificial intelligence was designed to solve for specific tasks and has applications that can dramatically impact the bottom line in your restaurant, from automating features to the burger-flipping robots of the future. Reduce Food Waste. between 125 and 160 billion pounds of food is wasted , which is a costly and destructive dilemma.

Food Safety 522

Food Safety Kitchen Safety Front of House Website Management 522

Modern Restaurant Management

MARCH 28, 2024

It can also provide full sourcing and ingredient listings that are needed for menu creation to serve customers with special requirements. Fast, accurate, trustworthy product identification enables targeted recalls and helps avoid unnecessary removal of unaffected products, reducing food waste.

Information 552

Information Allergens Food Supply Food 552

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. Whenever a restaurant acquires, counts, transfers, or wastes inventory, it must be entered as a journal entry into the accounting general ledger.

Inventory 450

Inventory Management Management Cash Management 450

Modern Restaurant Management

OCTOBER 23, 2024

Operational efficiency: Fresh-baked waffle mix is shelf stable, creates minimal waste and has a 3-day shelf life once prepared, supporting back-of-house operational efficiency. Fresh-baked waffles are perfect for locally sourced additions. Call out a local farmer’s eggs or dairy products on your menu.

Back of House 221

Back of House Seasonal Menu 2024 Customer Experience 221

Modern Restaurant Management

SEPTEMBER 16, 2020

In 2018, when China stopped accepting plastics and recycling from the US, waste management professionals wondered whether the recycling industry could survive the loss of a major market for America’s commodity scrap. Though landfill closures have also contributed to rising costs, recycling is still the cheaper option for waste disposal.

Recycling 383

Recycling Waste Workshop Training 383

Modern Restaurant Management

SEPTEMBER 7, 2022

While restaurants have always been intentional about food waste, menu offerings, and purchasing, I see operators doubling down on looking for any efficiency to help save money right now. This could include inconsistent portioning, kitchen waste, and employee theft. Tap Into Technology to Make Menu Engineering Easier.

Menu 491

Menu Management Management Waste 491

Modern Restaurant Management

APRIL 21, 2022

Sourcing local ingredients and producing more in-season vegetable focused dishes help reduce greenhouse gas emissions and contributes to improving our carbon footprint. To eliminate waste, I always make pickles or fermentations with excess vegetables and dry cure meats for our charcuterie program to utilize any excess proteins.

Sustainability 450

Sustainability Waste Food Supply Recycling 450

ChowNow

JUNE 12, 2025

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. If you see roughly the same amount of food getting left on the plate, that’s not just food waste; it’s wasted money.

Operations 195

Operations Food Supply Seasonal Menu Pricing 195

Modern Restaurant Management

JUNE 23, 2020

“Sustainable gastronomy is the process of cookery that focuses on the ingredients’ source, how food is grown, the means by which it gets to the market, and eventually, to the plates of consumers. billion tonnes of food is wasted each year, a clear motivation for thinking about reducing food waste to protect the environment.

Sustainability 414

Sustainability 2030 Food Supply Waste 414

7 Shifts

OCTOBER 28, 2024

Bars that effectively manage their inventory and reduce waste tend to maintain higher margins. Implement portion control Making sure your bartenders and barbacks pour drinks consistently can reduce waste and keep your pour costs low. Locally sourced beer is also a great way to differentiate your bar from competitors.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

Modern Restaurant Management

NOVEMBER 3, 2021

Other approaches to reducing your carbon footprint can be achieved from initiatives such as increasing recycling, reuse of packaging as well as reducing waste that goes to landfill for example by offering compostable or even edible packaging and reducing food waste. Energy production is the most carbon polluting of all industries.

Food Supply 520

Food Supply Transportation Compost Waste 520

ChowNow

JUNE 12, 2025

Highlight High-Margin Items in the Right Places Design your menu to guide people to your most profitable dishes. Reward Repeat Customers for their Loyalty A well-designed loyalty program turns loyal customers into your most reliable source of repeat business.

Loyalty Program 195

Loyalty Program Social Media Online Ordering Email Marketing 195

Modern Restaurant Management

FEBRUARY 4, 2022

A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. Sourcing ingredients locally or from all-natural farms. Water pollution and plastic waste have made many people look at restaurants. Health-Conscious Food Will Dominate Menus. Serving smaller portion sizes.

2022 547

2022 Online Ordering Customer Service Website Management 547

ChowNow

FEBRUARY 12, 2025

By the time you finish this article, youll know how to approach restaurant marketing the right way and not waste time doing guesswork, crossing your fingers, and then hoping you see new customers walking through the door. Are you all about sustainable sourcing? Menu design and engineering. Study your competition.

2025 195

2025 Marketing Email Marketing Operations 195

Modern Restaurant Management

DECEMBER 27, 2023

These shifts in food sourcing and menu development are more than mere nods to environmental stewardship; they represent strategic efforts to meet the demands of health-conscious consumers who are looking for sustainable dining experiences.

2024 506

2024 Food Supply Kitchen Safety Influencer 506

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. Often, the resulting waste was not only the food but also the associated costs and energy spent on more waste management.

Operations 493

Operations Ordering Sustainability Food Supply 493

Modern Restaurant Management

JANUARY 26, 2021

SolaaS is focused on one comprehensive solution to quickly solve business challenges, which is a step above Software-as-a-Service (SaaS) in design and adaptability. One Source Solution. Should problems or questions arise, they can be solved with one reliable source, rather than juggling many different software providers.

Point of Sale 448

Point of Sale Cash Management Online Ordering Technology 448

Modern Restaurant Management

JANUARY 20, 2023

Pre-made food products can provide simplicity for staff while also helping cut costs, reduce waste, and increase consistency while maintaining a wide variety of menu items. These occurrences can lead to increased waste, ultimately driving up costs that your business must eat.

Food 419

Food Food Supply Food Safety Customer Service 419

Modern Restaurant Management

JUNE 24, 2024

Diners should expect to be delighted by modernized comfort food and low-waste menus, according to Unilever Food Solutions’ Future Menus Top North America Trends 2024 report. In the face of sustainability concerns, 65 percent of foodservice operators consider this trend the most relevant and expect this trend to grow.1

Seasonal Menu 470

Seasonal Menu Social Media 2024 Waste 470

Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. Restaurant design footprint will fundamentally change with more BOH kitchen size needed and less FOH seats as more people gravitate toward digital and delivery.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

MAY 12, 2020

Does your dream design plan include demolishing and creating new walls? If possible, put your exact build-out design plans into the lease agreement to avoid any confusion or disputes with the landlord. Delay is one of the most common complaints and sources of dispute between restaurant owners and their construction teams.

Restaurant Law 433

Restaurant Law Equipment Hiring Design 433

Modern Restaurant Management

MAY 6, 2022

The majority of dark chocolates currently on the market, for instance, are naturally dairy-free and deserve such a designation. The fact that vegan chocolate contains neither additives nor products derived from animals makes it an excellent source of dietary essentials. Nevertheless, many of these products have always been vegan.

Consumer Goods 492

Consumer Goods Allergens Food Supply Sustainability 492

Perfect Daily Grind

AUGUST 16, 2022

But what factors need to be considered when designing a seasonal menu? I spoke to two coffee shop owners and a head barista to better understand what goes into designing an autumn menu. Holly Watson is the co-founder of the Zero Waste Company in Tunbridge Wells, UK. Tips for designing an autumn menu. Perfect Daily Grind.

Design 192

Design Menu Seasonal Menu Social Media 192

Modern Restaurant Management

FEBRUARY 2, 2024

Overview of Network Solutions Within the restaurant industry, networking solutions encompass a broad range of technologies designed to create a more connected and efficient operational environment. This efficiency level reduces waste, saves time, and ensures a high standard of food quality.

Operations 472

Operations Front of House Customer Service Customer Experience 472

7 Shifts

MAY 23, 2023

And mistakes lead to time wasted and the erosion of employee trust. What 7shifts Payroll can do for you 7shifts' payroll product is designed to be a single source of truth for your team, so you can save time without worrying about data errors. The more touch points, the more points of failure where data can get lost or changed.

Sourcing 370

Sourcing Take-out Waste Book 370

ChowNow

MARCH 21, 2025

Without a well-defined target market, restaurants risk wasting resources on strategies that dont connect and menu offerings that dont selltrying to appeal to everyone, but standing out to no one. A restaurant target market is the specific group of customers your restaurant is designed to attract. What Is a Restaurant Target Market?

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

Modern Restaurant Management

FEBRUARY 28, 2020

Custom designed to be unlike anything currently on the water, the process to receive permitting and approvals charted unmapped territory for the United States Coast Guard and the City of San Diego. “I found inspiration on my travels. .” Charities include hospitals, youth organizations, food banks and more. Taylor Sokol.

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

Modern Restaurant Management

MARCH 6, 2024

To answer that and more, Modern Restaurant Management (MRM) magazine reached out to an expert–Daniel Hawes, Vice President of Product Design at Givex, whose work marries the worlds of technology, design, and academic research. What will the QSR of the future look like and what role will AI-integrated technologies play?

Customer Experience 472

Customer Experience Entertainment Customer Service Transportation 472