EATER

JULY 31, 2020

She came across custom spice labels by Kim Negaard, a Minnesota graphic designer and blogger who runs Paper & Pear on Etsy. While Etsy offers plenty of similarly spare spice labels by a host of sellers, Negaard’s designs are among the most popular — her minimalist and modern labels have over 2,300 reviews. Container Store 6 oz.

White Paper 279

White Paper Uniforms Social Media Back of House 279

Modern Restaurant Management

MARCH 13, 2023

” To prevent food loss and waste across the food supply chain and help ensure safe, good-quality food gets to those who need it most, the 2022 Food Code has clarified that food that is stored, prepared, packaged, displayed, and labeled according to Food Code safety provisions can be donated.

2022 471

2022 Allergens Food Food Safety 471

Restaurant Business

MAY 31, 2023

Once the order is received, employees in the kitchen prepare the order, then place it in the order’s designated food locker, where the customer can pick it up without interacting with an employee. Reduced waste and food cost savings Finally, automation can help reduce waste. Smart Kitchen) model in Englewood, N.J., Bottom line?

Franchise 261

Franchise Franchising Kitchen Safety Customer Experience 261

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 251

Front of House Back of House Customer Experience Sustainability 251

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

Modern Restaurant Management

DECEMBER 21, 2022

Ghost kitchen and virtual brands are prime strategies for this growth strategy, both of which require a thoughtful approach to menu design, production and fulfillment. These are the same principles that we use as the foundation of the design concept of the space." Loyalty will continue to get more personal and less transactional.

2023 419

2023 Loyalty Program Fast Casual Customer Experience 419

Modern Restaurant Management

MAY 27, 2020

In this edition of MRM News Bites, we feature the Takeout For Good Effort on June 2 and a host of products designed to help restaurants keep guests and staff safer as they reopen. Production of PPE through Aramark’s uniforms division and procurement of PPE. Takeout For Good. Contactless delivery and drop off for catering.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441

Perfect Daily Grind

JUNE 1, 2025

They help reduce waste, improve repeatability, and allow you to confidently deliver quality, even when raw material costs are at their highest,” he adds. “In This means you retain more usable volume from every bag and reduce the amount of coffee that would otherwise go to waste,” he adds. “At

Point of Sale 91

Point of Sale Pricing Equipment Cash Management 91

Restaurant Engine

JUNE 14, 2025

If you do it poorly, you may waste time and money and even alienate loyal customers. Take a look at your menu, your interior design, or even your brand messaging. Rebranding is much more than designing a new logo. Menu design: Matches the new visual direction. Restaurant Web Design, Made Easy.

Social Media 59

Social Media Email Marketing Website Management Uniforms 59

Qu

NOVEMBER 25, 2024

By helping kitchens prep exactly what they need, the Production Optimization Board reduces waste, speeds up service, and ensures fresher food. Value: By improving kitchen operations, the Production Optimization Board boosts speed of service while cutting down on food waste. The result?

Online Ordering 52

Online Ordering Mobile Ordering Front of House Food Order 52

Perfect Daily Grind

MARCH 28, 2023

A roaster’s ventilation system will then remove the smoke and waste gases from the machine. To achieve this, the recirculator removes waste products – such as exhaust gases, chaff, and smoke – before returning the hot air to the drum or roasting chamber. Machines reuse air which has already been used to roast coffee,” he says.

Recycling 186

Recycling Article Uniforms Waste 186

Perfect Daily Grind

JULY 20, 2022

This was especially difficult as these models are designed to make very small, incremental grind size adjustments for espresso. However, when it comes to internal design changes, many grinder manufacturers have been working on ways to minimise the problem, including Eureka.

Uniforms 179

Uniforms Consumer Goods Café Article 179

Restaurant365

AUGUST 19, 2021

Every time your restaurant buys, counts, transfers, or wastes inventory, it must be entered as a journal entry in your accounting general ledger. If your inventory goes to waste, or it spoils before it is sold, it is an expense that directly impacts your bottom line. So, inventory has an important place in your restaurant accounting.

Inventory 147

Inventory Management Management Employee Relations 147

Hot Schedules

MAY 21, 2020

Designate a single employee per shift—ideally with a clearly identifiable uniform or badge for customers to recognize—to oversee safety and sanitation measures.”. The Paycheck Protection Program, or PPP, is a loan designed to provide a direct incentive for small businesses to keep their workers on the payroll.

Back of House 148

Back of House Employee Relations FOH BOH 148

Future Food

NOVEMBER 27, 2024

Strong points of difference, authentic food, great service, location, marketing (with strong tactical execution) and a design-driven space that is on brand will elevate revenue for those with the total package. Declining average spend, uptake and frequency reflecting about an overall 2% decrease. Small is beautiful.

Hospitality 78

Hospitality 2025 Food Back of House 78

Modern Restaurant Management

JUNE 28, 2024

Diverse AI Applications : Restaurants are experimenting with various AI use cases, such as chatbots for customer service (41 percent), customer preference analysis for tailored experiences (39 percent), inventory management (38 percent), predictive analytics for demand forecasting (33 percent tie), and food waste reduction (33 percent tie).

2024 294

2024 Mobile Ordering White Paper Food Order 294

Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. " DoorDash works in close partnership with each merchant, co-designing the DoorDash Kitchens’ space with the restaurants to customize the environment to their needs. Ono Blend Founders Daniel Fukuba and Stephen Klein.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

Indoor Media

JANUARY 16, 2025

From the design of your menu to the look of your pizza boxes, every element should reflect your brand’s personality and values. When operations are streamlined, you can minimize waste, lower costs, and maximize productivity. Wasted ingredients? Vehicles, uniforms, boxes, and menus all play a part. Or advertising.

Website Management 78

Website Management Customer Experience Back of House Customer Service 78

Sante

DECEMBER 16, 2019

is to be articulated in its radically evolved concept in the original site on Charlotte Street, which launches on 9th December with a host of new features, innovative approaches and design aesthetic. This modern ethos and design will gradually be replicated across all 16 sites, from interiors to menu to uniforms.

Recycling 26

Recycling Uniforms Dine-in Seating 26

Tableo

JULY 27, 2023

Here’s why it’s so important: Cost management: Good F&B management enables you to control expenses, cut waste, and boost profit margins. Inventory control To control costs and cut waste, you must effectively control inventory: Sort your inventory into different categories, such as high-value products, non-perishables and perishables.

Beverage 75

Beverage Food Inventory Waste 75

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 Food Supply Seasonal Menu Cash Management 221

Lavu

NOVEMBER 27, 2024

A modern Point of Sale (POS) system can help you do just that by cutting costs, reducing waste, and streamlining operations. Here are the 7 must-have POS features that can transform your business: Inventory Tracking : Reduce food waste by 10% with real-time stock management and automated alerts.

POS 78

POS Loyalty Program Online Ordering Point of Sale 78

KaTom

NOVEMBER 26, 2019

On top of producing great coffee, everything from the packaging of HAERFEST coffee to the production of private label brands is designed to include, incorporate, and elevate employees with intellectual disabilities. Foreman has been involved in the coffee business for most of his life. Sensory Sleeves.

Equipment 83

Equipment Social Media Consumer Goods Uniforms 83

Apicbase

AUGUST 29, 2024

In this article, we explore the benefits of centralising inventory, optimising menu design, standardising staff training, and more. Discover how Apicbase’s robust platform provides the tools you need to streamline your processes, reduce waste, and boost your bottom line. What Is Food and Beverage Management?

Beverage 52

Beverage Operations Management Management 52

The Restaurant Times

OCTOBER 5, 2020

Waste and theft are considered to be significant threats to a restaurant’s profits. Pricing and designing the menu the right way will help in cutting down the food costs marginally. Reducing waste from spoilage and ordering mistakes. Reduce Overall Food Costs. Leverage Technology. Increasing table turnover rates.

Operations 52

Operations Equipment Merchandise Food Order 52

Mad Mobile

FEBRUARY 26, 2024

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. Outline procedures for delivery logs, counting, waste tracking and reconciling variances.

Inventory 40

Inventory Bar Management Management 40

Mad Mobile

FEBRUARY 5, 2024

The uniforms. Tablet ordering systems designed for restaurants can transform your operations. This wasted time adds up. Waste and inefficiency: Bars can lose up to 30% of their inventory from spills and unrecorded drinks. The signage. Over time, they all end up needing an upgrade.

Dietary Restrictions 52

Dietary Restrictions Mobile Ordering Front of House Customer Service 52

Apicbase

JUNE 11, 2024

A well-designed restaurant supply chain system prevents mistakes, even in the face of unexpected challenges. by installing an additional cooler) helps minimise food waste. Maintaining a tight grip on these practices minimises waste, cuts costs, and ensures smooth operations across all locations. These systems are impractical.

Supplies 52

Supplies Management Management Food Supply 52

Apicbase

JULY 26, 2024

Apicbase is designed to be that solution for restaurants, integrating all your restaurant data to create a single back-of-house management platform. This is particularly important for multi-unit operations where maintaining uniform quality can be challenging. Let’s take a look at the key functions it integrates.

Back of House 52

Back of House Allergens Front of House Food Supply 52

The Restaurant Times

APRIL 27, 2021

Then there are electric ranges that offer an elegant, easy to clean and seamless design. They are an essential part of the restaurant equipment for cloud kitchens as they help maintain the consistency and uniformity standard set by different brands. . Fire Suppression Unit System / Fire Extinguishers.

Kitchen Safety 52

Kitchen Safety Equipment Food Safety POS 52

The Restaurant Times

APRIL 27, 2021

Then there are electric ranges that offer an elegant, easy to clean and seamless design. They are an essential part of the restaurant equipment for cloud kitchens as they help maintain the consistency and uniformity standard set by different brands. . Fire Suppression Unit System / Fire Extinguishers.

Kitchen Safety 52

Kitchen Safety Equipment Food Safety POS 52

Marketman

DECEMBER 9, 2019

A good inventory system means less waste and decreases the chances of theft. An important factor with chains is consistency and uniformity. This way you’re looking out for your stock, as well as your pocket.Of Reason #2: Simple Restaurant Inventory Management. A well-stocked restaurant is a well-serviced restaurant.

Inventory 52

Inventory Seasonal Menu Communication Download 52

Apicbase

JULY 1, 2022

You can design your prep kitchen to suit high-volume production and grow your operation efficiently. This allows you to optimise inventory and food waste management and cut down on costs. This limitation can prevent your brand from expanding and reaching its full potential. That’s where central kitchens come into play.

Operations 52

Operations Back of House Front of House Food Supply 52

Perfect Daily Grind

APRIL 9, 2023

In fact, its adaptability has led other companies and brands to design and create their own accessories for the AeroPress, including a number of different filters. For some years now, several brands have manufactured and sold metal filters which are designed to be used with the AeroPress.

Tip Distribution 190

Tip Distribution Beverage 2016 Article 190

ChowNow

JUNE 20, 2025

To fix this, we dove deep and compiled a list of the best restaurant marketing ideas in one place so you can attract more diners, build stronger connections with your regulars, and grow your brand without wasting time (or your budget) on things that don’t work. These are strategies that drive real, consistent results.

Marketing 195

Marketing Loyalty Program Email Marketing Social Media 195

Culinary Cues

DECEMBER 30, 2022

This is a business of pennies so buying right, storing properly, planning correctly, following procedures and recipes, portioning, controlling waste, and designing effective menus are essential tools in leading a restaurant to profit. PAY ATTENTION TO PROFIT: talk to your chef about this. This is an essential ingredient of any cuisine.

Workshop 445

Workshop Article Take-out Uniforms 445

Modern Restaurant Management

SEPTEMBER 14, 2021

Sandy is a graduate of Walsh College with a Bachelor’s of Accountancy and accomplished the designation of Certified Scrum Master in 2017. 7shifts launched a new solution designed to help operators and managers streamline the complicated and time-consuming tip tracking and distribution process. William (Bill) M.

Food 433

Food Tip Distribution Guest Recovery Food Safety 433