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

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 208

Information Allergens Food Supply Food 208

Restaurant Business

JUNE 3, 2024

Additionally, the precision Swiss technologies that make automated coffee equipment special ensure that not only does the machine look amazing, it creates coffee beverages that taste amazing as well—time after time. Learn more at us.coffee.franke.com.

Supplies 78

Supplies 2024 Beverage Customer Experience 78

Modern Restaurant Management

NOVEMBER 30, 2023

By investing in a data-driven POS platform, restaurant operators can address labor challenges, fine-tune their stock management, design promotions based on current trends, reduce human error and more.

POS 115

POS Operations Loyalty Program Seasonal Menu 115

Perfect Daily Grind

MAY 7, 2023

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. These are specially-designed storage containers which are available in different shapes and sizes. Read on for more of his insight.

Supplies 176

Supplies Management Management Food Safety 176

Modern Restaurant Management

SEPTEMBER 16, 2022

Aline Architecture Concepts took on the challenge to transform an old yellow costume shop in Phoenix into a modern brewery without creating the waste that normally accompanies typical building demolition and rebuilds. Ham wanted to design his brewery with the environment in mind.

Brewery 173

Brewery Recycling Sustainability Design 173

Culinary Cues

FEBRUARY 6, 2022

Every day a cook designs and executes a menu that requires an understanding of texture, smell, taste, and sound, while painting a beautiful dish on a plate. Be Something Special – Be a Cook. When the plate comes back clean, then a cook knows immediately – job well done! PLAN BETTER – TRAIN HARDER. CAFÉ Talks Podcast.

Back of House 424

Back of House Reference Presentation Mobile Ordering 424

Squirrel Systems

MARCH 3, 2024

Here are some key tactics that can help: Optimize Menu Design A well-designed menu can subtly guide guest towards higher-margin items. Additionally, simplifying the menu to focus on high-performing dishes can reduce kitchen complexity and waste. Enhance Staff Productivity Labor is a significant expense for any restaurant.

Pricing 52

Pricing Loyalty Program Waste Social Media 52

Restaurant Business

MAY 15, 2024

Chicago (May 10, 2024) – RATIONAL is excited to announce its participation at this year's National Restaurant Association Show, where it will showcase the iVario and iCombi, two of its innovative, intelligent cooking systems designed to transform professional kitchens worldwide.

2024 87

2024 Innovation Events Technology 87

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. To go around this, consider the ‘Specials Menu’.

Customer Experience 148

Customer Experience Fine Dining 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. To go around this, consider the ‘Specials Menu’.

Customer Experience 148

Customer Experience Fine Dining Front of House Customer Service 148

7 Shifts

DECEMBER 18, 2020

It makes them feel like they’re special, since they know the secrets. Film a few Instagram Stories in the kitchen, showcasing your specials of the day, and then encourage people to make a reservation for that evening. Go behind the scenes in your kitchen. People love to see any kind of behind-the-scenes action.

Social Media 397

Social Media Customer Service Seasonal Menu Take-out 397

7 Shifts

MAY 23, 2024

This can reduce your budget for ingredients and, at the same time, minimize food waste. While it might seem tempting to overspend on your marketing and advertising efforts, the cash you'd use to pay to run your ads could only lead to waste, especially if you don't know much about running an ad campaign effectively.

Point of Sale 221

Point of Sale Seasonal Menu Food Supply Cash Management 221

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

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

MAY 2, 2023

Inventory Management If you don’t have a proper inventory management system in place, you could be wasting a lot of time and money. Your food special for the week is Chicken Cacciatore, but you’ve run out of chicken. At this point, you can pay a hefty rush fee, or lose potential sales by removing the special from the menu.

Audits 99

Audits Point of Sale Document Food Safety 99

7 Shifts

AUGUST 29, 2019

Menu Design Once you analyze all of your menu items’ popularity and profitability, you can carefully engage in restaurant menu planning for your customer-facing menu to maximize profits. Holding your back-of-house staff responsible for ensuring as little food as possible is wasted or stolen could be the fix your menu needs. No problem.

Menu 279

Menu Point of Sale Website Management Online Ordering 279

Culinary Cues

OCTOBER 8, 2019

The chef walks through coolers and storage every day as he or she determines what specials will be designed, which ingredients need attention, and which ones need to be replaced. Storing those ingredients in the proper container, under the right temperature, and rotating new ingredients with those previously received is critical.

Food Supply 192

Food Supply Presentation Inventory Seasonal Menu 192

Restaurant365

JANUARY 4, 2022

Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste. Especially during a labor shortage, your restaurant business can still implement weekly inventory tracking for special items. Build Flexibility into Your Menu for Daily Specials and New Dishes.

Inventory 148

Inventory Pricing Management Management 148

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. Reading Time: 4 minutes.

Food 148

Food Food Supply Food Truck Online Ordering 148

Ken Burgin

NOVEMBER 15, 2021

The wine list is an essential part of your restaurant or hotel beverage service, so let’s apply intelligent design and business thinking to increase profits and ensure it appeals to the greatest number of people. Reds, whites, rose, sparkling, some lower and medium-priced, plus a few high-priced items for special occasions.

Point of Sale 147

Point of Sale Back of House Beverage Email Marketing 147

Indoor Media

JANUARY 22, 2021

Depending on your business, it may feel difficult to design a new campaign from scratch. Many coupon builders today will only help companies design online ads. Embedded with flashing calls to action, online advertisers will have to focus on design elements that print advertisers won’t. . Advertise Specials on Home Goods.

Coupons 157

Coupons Advertising Small Business Back of House 157

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

7 Shifts

JULY 30, 2021

You may have the finest ingredients, the friendliest staff, and a picture-perfect venue, but if your restaurant isn't getting noticed, all that hard work will go to waste. From the pictures you choose to feature, to the site's overall design, take the time to make it your own. Create an awesome website. VIP programs.

Email Marketing 370

Email Marketing Social Media Loyalty Program Website Management 370

Restaurant365

JUNE 22, 2021

Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Preventing food waste from happening in the first place is the best thing you can do to save on your food cost. 12 tips to keep your kitchen staff focused on food waste reduction.

Compost 88

Compost Food Waste Front of House 88

Aaron Allen & Associates

MARCH 29, 2024

This involves analyzing each item’s profitability and popularity, considering the menu’s layout and visual design , and understanding consumer psychology. The menu’s design has a direct impact on operational aspects, including kitchen workflow, inventory management, and labor costs.

Innovation 52

Innovation Menu 2024 FOH 52

Cheetah

MARCH 26, 2021

Some operate as a stand-alone kitchen, others are existing restaurant kitchens turned virtual, yet others are specially-made facilities housing multiple operations. Either way, they are all tech-oriented, optimized for delivery, and designed to keep food and labor costs down while maximizing profit.

Front of House 144

Front of House Online Ordering Delivery Back of House 144

Cheetah

JANUARY 13, 2022

Running special promotions for members, like 1+1 deals and happy hours, or sending out Mother’s Day and birthday treats are all examples of what can be done with a basic loyalty program. . Great loyalty apps allow restaurant operators to push promos and market specials. They can gamify competitions and incentivize social media shares.

Loyalty Program 148

Loyalty Program Mobile Ordering Airlines Merchandise 148

Tableo

JULY 25, 2023

Pay attention to little things like lighting, music and design to set the right ambiance 2. Utilise this data to tailor the dining experience, such as knowing guests’ preferences or to celebrate special occasions. Sounds obvious but I count the number of times I’ve been greeted with a sour puss face! New to Tableo?

Customer Service 75

Customer Service Customer Experience Mobile Ordering Online Ordering 75

ChowNow

MARCH 8, 2022

Take a look at some of our “do’s” and “don’ts” of running restaurant promotions, designed to help keep your customers coming back for more. Promote your next special at least two weeks in advance, since future party plans could involve a huge order from your restaurant. Don’t rush your customers. Time is of the essence!

Mobile Ordering 148

Mobile Ordering Online Ordering Demo Customer Service 148

Modern Restaurant Management

MARCH 29, 2024

By identifying high-margin dishes and eliminating underperforming ones, you can simplify your menu, reduce waste, and maintain the integrity of your culinary offerings. I've always believed in doing a few things really well rather than spreading yourself too thin. It's about quality over quantity.

Online Ordering 106

Online Ordering Innovation Customer Service Events 106

Restaurant Engine

JULY 14, 2021

Smaller Menus Reduce Waste. Many people today are concerned with sustainability and waste. They also will like the idea that you have less waste in your kitchen as well. A small menu reduces waste because you can keep better track of your inventory and lose less food. This helps improve your brand loyalty.

Waste 127

Waste Customer Experience Website Management Customer Service 127

Modern Restaurant Management

MARCH 18, 2024

The festive nature and exclusivity of a pop up with special offerings available for a limited time appeal to consumers’ desires for culinary adventure and offer opportunity for chefs to express themselves in a unique way without the constraints of working in a restaurant.

2024 185

2024 Fast Casual Food Truck Allergens 185

7 Shifts

FEBRUARY 5, 2021

The restaurant tech industry is a growing one, with software and services designed to streamline almost every aspect of your business. Inventory management software is one great resource to help cut down on food waste, food cost and ensure that everything in your back-of-house is streamlined for transparency and profitability.

Social Media 370

Social Media Front of House Back of House Point of Sale 370

Open for Business

JUNE 30, 2023

Logo A restaurant logo is a visual representation of what makes your brand special. Credit: Getty Images Design Design brings brand visuals together in one appealing package to use throughout your business. That includes interior elements like menu design and signage as well as your online presence.

Loyalty Program 78

Loyalty Program Email Marketing Social Media Customer Experience 78

Cheetah

DECEMBER 20, 2021

Costs are usually dependent on the space, special equipment and duration of agreement. Restaurant brands that are looking to tap into the eco- and social-trends in food-waste reduction , sustainable packaging and fair wages should inquire with ghost kitchens as to how they address these issues. 4 Leading Ghost Kitchens Compared.

Front of House 148

Front of House Food Supply Back of House Fine Dining 148

Apicbase

MAY 8, 2024

It helps you track waste and theft to better control running costs. MarketMan is a versatile tool designed for restaurants of all sizes. In contrast, Apicbase is explicitly designed to manage the complex operations of multi-site and enterprise-level food service companies, including central kitchens. Who is MarketMan for?

Inventory 52

Inventory Food Supply Kitchen Safety Back of House 52