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

Modern Restaurant Management

Around 33 to 40 percent of food goes to waste each year. 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.

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2025 Outlook: Experts Weigh In on Restaurant Trends and Challenges, Part One

Modern Restaurant Management

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.

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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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Fighting Food Waste with Smarter Operations: A Business Imperative for Restaurants

Modern Restaurant Management

Food waste is one of the restaurant industry’s most persistent and costly challenges. According to ReFED , restaurants in the United States alone waste 5.76 That food waste equates to billions of dollars literally thrown away. Technology plays a critical role in helping restaurants minimize waste and improve efficiency.

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Waste Reduction for Better Food and Increased Sales

Modern Restaurant Management

Although this means that we are now down to just 20 percent of our business, we are able to stay afloat financially by applying the same waste reduction efficiencies in our own work that we pass on to our consulting clients. Historically, we have trained cafeteria staff to cook food from scratch while also reducing food and labor waste.

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Building Resilient and Less-Stress Restaurant Operations

Modern Restaurant Management

Effective, sustainable SOPs focus on minimizing waste and maximizing productivity. 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.

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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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