Modern Restaurant Management
DECEMBER 26, 2023
Sustainability – As consumer demand for eco-friendly practices continued to rise, restaurants responded accordingly with efforts to reduce food waste, enhance supply chain sustainability, and adopt environmentally responsible packaging.
Modern Restaurant Management
JANUARY 22, 2024
Leverage consumer data to learn about preferences, dietary restrictions, and favorite foods. Sustainability: A Menu with a Dash of Environmental Conscience Sustainability is the new expectation as modern diners are growing increasingly ecologically conscious.
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Modern Restaurant Management
DECEMBER 28, 2023
Despite the industry being at its most stable since 2019, customers being more educated and engaged around the issues impacting the food system, and massive strides made in creating sustainable and equitable conditions for staff, rising costs are greatly impacting both operations and the public’s dining out frequency.
Modern Restaurant Management
DECEMBER 28, 2023
Moreover, predictive analytics and machine learning algorithms are being utilized for demand forecasting, effectively minimizing food waste and optimizing inventory management. The adoption of AI is more than a passing trend and represents a step towards creating a more efficient and sustainable future for the restaurant industry.
Ken Burgin
JUNE 6, 2023
Sustainability Practices: Create learning modules about incorporating sustainability practices into the restaurant, including waste management, energy efficiency, and sourcing local produce. This would aid managers in implementing and overseeing these practices.
Culinary Digital
MAY 10, 2023
Modern technology has transformed food systems for improved nutrition and healthy, wholesome, affordable, and sustainable diets. One of the key benefits of CulinarySuite is its ability to create Menus that meet nutritional standards and accommodate dietary restrictions.
Open for Business
OCTOBER 12, 2022
If your restaurant focuses on sustainability, it should show in each dish. You may consider an extensive menu to appeal to pickier eaters and those with allergy or dietary restrictions. Yet, this route requires a larger kitchen and more inventory, and may result in a higher risk of food waste. How do you organize a menu?
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