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Smart Supply Chain Management Can Reduce Food Waste and Improve Margins in Your Restaurant

Modern Restaurant Management

A large chunk of that comes down to complex problems in global food supply chain management that most restaurants have little control over. What restaurants can do, however, is re-think how their direct food supply is managed – from transport to inventory control. Accurately timed deliveries : Timing is everything.

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The Future of Restaurant Design Post COVID-19

Modern Restaurant Management

In a post COVID-19 world, restaurant design must evolve and adapt to the new normal. With the evolution of the hospitality design, Heating, Ventilation and Air Conditioning (HVAC) systems will need to adapt to the changing architecture. Good mechanical design starts with ventilation, filtration and proper airflow relation.

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FSMA Rule 204 Food Safety Countdown: What Restaurant Managers Need to Know Now

Modern Restaurant Management

While the rule targets all links in the supply chain such as manufacturers and distributors, its ripple effects can empower restaurants to respond more effectively to food safety concerns and strengthen customer confidence. provide a framework for capturing and sharing KDEs.

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Preventing Supply Chain Shortages

Modern Restaurant Management

There are a number of proven strategies for being proactive about possible supply chain shortages including menu optimization, building partnerships and LTO maximization. Creating a limited time offer that utilizes ingredients that are already in the kitchen to maximize sales without adding other ingredients to your supply.

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Make or Break: Managing the Media’s Role in Food Recalls

Modern Restaurant Management

It’s important for food companies across the supply chain – from the farms that grow the food to the restaurants that serve it – to have good communication strategies that will keep the public safe and manage brand reputation both during and after an incident. trading partners, consumers).

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The Science of Food Safety: Understanding and Preventing Foodborne Illness Outbreaks

Modern Restaurant Management

How do factors like suppliers, but also kitchen layout, equipment design, and workflow patterns impact contamination risk? Manual checklists, bathroom signs reminding employees to wash their hands and visual inspections were designed for a different era of food service – one with simpler supply chains and lower volumes.

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How the Meat Supply Chain Can Meet the Demands of a Food Service Industry in Turmoil

Modern Restaurant Management

Since the labor shortage across the supply chain is likely to persist past the short-term and with other costs also increasing, one of the few ways restaurants can maintain their margins without raising their prices is to find ingredients that have better yields and require less labor to prepare. Product design?