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 180

Inventory Management Management Cash Management 180

The Restaurant Times

JULY 28, 2021

As per the Food Sustainability Index, a person wastes 494 pounds of food per year in the UAE, which is way higher than in the USA and Europe. High food waste is not just bad for restaurants, it also impacts the environment and food security significantly. Thus, there arises a need for an efficient waste management system. .

Waste 52

Waste Management Management Operations 52

The Restaurant Times

JANUARY 13, 2022

A survey conducted by Too Good To Go indicates that more than 1/3rd of the bakery output in the UK ends up being wasted. This is where it is recommended to start a waste-free bakery. Research by Too Good To Go states that around 50% of the UK bakeries have a documented plan in place to reduce food waste. Design The Interiors.

Waste 52

Waste Kitchen Safety Equipment Social Media 52

Foodable

JULY 28, 2020

What trends are you seeing in regards to food waste and food deserts? Forager was created with the goal of making locally sourced food more widely available to its surrounding communities. The current distribution model is not designed for local food—it is designed for profitability and store operational needs.

Sourcing 52

Sourcing Food Food Supply Point of Sale 52

Goliath Consulting

DECEMBER 4, 2023

With industry leaders like McDonald’s making these steps and regulatory agencies focusing more on the environmental impact of food service, Green Places says, “ Restaurants must prepare for the transition to electrification, local sourcing, and renewable energy. Energy-efficient equipment can lower these bills by as much as 75%.”

Sustainability 78

Sustainability Equipment Waste Sourcing 78

Modern Restaurant Management

MARCH 9, 2022

Research has shown that 72% of Americans say that packaging design affects their buying decisions. However, the reality is compostable packaging are designed to be decomposed and processed in commercial composting facilities that provide the right environment for composting in a short period of time. of overall waste generated in 2021.

Compost 208

Compost Sustainability Online Ordering Kitchen Safety 208

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 202

2024 Food Supply Kitchen Safety Influencer 202

7 Shifts

SEPTEMBER 1, 2022

If you're throwing out food often, not only are you wasting ingredients and money, your restaurant is increasing the chances of having to 86 items. Before your restaurant even begins serving food, you can design a strong menu that is less susceptible to selling out quickly. How to stop 86ing menu items in your business.

Definition 360

Definition BOH FOH Front of House 360

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 165

Sustainability 2030 Food Supply Waste 165

Perfect Daily Grind

MAY 7, 2023

Sourcing and buying green coffee is certainly a big part of this, but efficient inventory management is also paramount. You may also like our article on how coffee roasters can design an appealing and efficient roasting space. In order to do this, roasters can invest in a well-designed ventilation system.

Supplies 176

Supplies Management Management Food Safety 176

Modern Restaurant Management

DECEMBER 14, 2023

One-at-a-time and controlled dispensers can reduce waste and serve more guests between refills. Implementing sustainable hygiene practices—like using wipers made from recycled materials or controlled dispensers that reduce waste—reinforces your dedication to helping the planet.

Front of House 100

Front of House Back of House Customer Experience Sustainability 100

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 189

Operations Front of House Customer Service Customer Experience 189

Restaurant365

SEPTEMBER 10, 2021

The data from inventory management can help you place more accurate orders, calculate exact food costs, make informed menu changes, and address potential sources of food waste. However, it doesn’t account for potential real-life areas of inventory waste, like portioning mistakes, kitchen waste, or server errors.

Inventory 138

Inventory Management Management Point of Sale 138

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 189

Customer Experience Entertainment Customer Service Transportation 189

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 153

Recycling Waste Workshop Training 153

Ken Burgin

JUNE 6, 2023

Role-Playing Scenarios : Design chat-based scenarios where ChatGPT acts as a customer with specific needs or complaints. Leadership Skills Training: Use ChatGPT to design modules focusing on developing leadership skills such as decision-making, team management, and effective communication.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

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 167

Food Food Supply Waste Food Safety 167

Modern Restaurant Management

MARCH 18, 2024

Culinary methods and sources of inspiration for menus and venues were also part of this group’s discussion. Eighty-six percent of dames surveyed agreed that chefs have become trusted sources of knowledge beyond the menu. Ninety-two percent agreed that chefs are gaining recognition for their philanthropic efforts around the world.

2024 189

2024 Fast Casual Food Truck Allergens 189

The Restaurant Times

OCTOBER 29, 2021

Source Your Raw Materials Locally. When you source your raw materials from local sources, they are actually fresh. Moreover, locally sourced raw materials are not just limited to plants and green products, you can also go for organic meats instead of imported ones. . Design Your Menu Efficiently. Reduce Waste .

Food Truck 97

Food Truck Sustainability 2021 Food 97

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 208

Food Safety Kitchen Safety Front of House Website Management 208

The Restaurant Group

NOVEMBER 24, 2022

Zero Waste and Sustainability Research suggests that more and more consumers prefer to support restaurants with lower carbon footprints. They are demanding full transparency on ingredient sourcing, waste output, and emissions from food production processes. This strategy also improves their marketing and advertising ROI.

2023 88

2023 Consumer Goods Advertising Point of Sale 88

7 Shifts

SEPTEMBER 10, 2021

Indeed, according to mission statement expert and Entrepreneur contributor Tim Berry, 90% of mission statements in business plans fit this description and are, in his words “wastes of time, paper or digital space.”. They're not slogans which are designed to grab attention. The good news? Mission statements are often misunderstood.

Fast Casual 370

Fast Casual Customer Service Customer Experience Back of House 370

Culinary Cues

MAY 15, 2021

As good as restaurant people are at reacting to situations – they are not typically astute at planning for things to go wrong and designing actions that will get them through difficult times. We need to create a take-out experience, not just a source of food: So, we shifted from in-restaurant dining to take out and delivery.

Customer Experience 390

Customer Experience Cash Management Customer Service Front of House 390

Cheetah

JULY 1, 2021

Important hidden costs that operators sometimes overlook include waste, gas money and countless billable hours spent on roaming the aisles of wholesale warehouses like Restaurant Depot. JIT also guarantees you get 100% usable product, which translates to zero waste. Increase Profit Margins with Smart Menu Engineering. Be Transparent.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

Cheetah

JULY 1, 2021

Important hidden costs that operators sometimes overlook include waste, gas money and countless billable hours spent on roaming the aisles of wholesale warehouses like Restaurant Depot. JIT also guarantees you get 100% usable product, which translates to zero waste. Increase Profit Margins with Smart Menu Engineering. Be Transparent.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

Apicbase

APRIL 18, 2024

Without it, managers would be faced with manually sifting through raw data from multiple sources. For example: Reports on the time taken to produce an order, speed of delivery, food cost percentage, inventory variance , and food waste give you insights into the efficiency of your operations.

Operations 52

Operations Inventory Waste Food Order 52

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 208

Food Supply Transportation Compost Waste 208

7 Shifts

OCTOBER 22, 2019

Instagram is influencing menu offerings, restaurant design, and marketing strategies. Source: [link] No wonder Instagram has the impact it does. Be clear about your strategy’s purpose to eliminate time wasted on unnecessary activities and identify a time frame for you to achieve them for motivation and benchmarking.

Marketing 284

Marketing Social Media SEO Consumer Goods 284

Modern Restaurant Management

JANUARY 18, 2024

The drive towards waste reduction influences every aspect, from the ingredients used to the serving materials. Expect to see more cocktails featuring locally sourced, organic ingredients and presented in reusable or compostable vessels.

2024 110

2024 Compost Sustainability Presentation 110

MBB Hospitality

NOVEMBER 15, 2023

This granular approach helps in making informed decisions about menu design, portion sizes, and pricing, ensuring that each dish contributes positively to your bottom line. Leveraging technology can streamline these processes, reducing waste and ensuring precise portion control.

Seasonal Menu 52

Seasonal Menu Food Waste Loyalty Program 52

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 218

2022 Customer Service Online Ordering Website Management 218

Perfect Daily Grind

MARCH 28, 2023

As well as utilising some kind of heat source (usually either gas or electric), most roasters have an in-built fan or pump. A roaster’s ventilation system will then remove the smoke and waste gases from the machine. A roaster’s heat source and ventilation system are constantly working in unison. Enjoyed this?

Recycling 127

Recycling Article Uniforms Waste 127

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 196

Consumer Goods Allergens 2025 Food Supply 196

Modern Restaurant Management

JANUARY 8, 2024

This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits. From emphasizing locally sourced ingredients to exploring global flavors, restaurants are tuning in to their city's vibrant gastronomic evolutions.

2024 215

2024 Loyalty Program Cash Management Customer Experience 215

Perfect Daily Grind

APRIL 13, 2022

However, while both are influenced by wider espresso machine design trends, home models have also evolved in their own way. Its easy-to-use interface and ergonomic solutions were designed to open the doors to coffee amateurs and experienced enthusiasts alike,” she says. Design: Keeping machines sleek and compact.

Marketing 159

Marketing Café Sustainability Beverage 159

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 197

Operations Ordering Sustainability Food Supply 197

Mad Mobile

FEBRUARY 26, 2024

Meanwhile, a restaurant’s bar program represents a significant source of total revenue. Loss, waste, inconsistency — without careful management of bar inventory, you’re quickly losing a decent chunk of money. You may be wasting 10% of product We may be talking about bar inventory here, but food waste trends bear mentioning.

Inventory 40

Inventory Bar Management Management 40