Culinary Digital

MAY 10, 2023

One of the key benefits of CulinarySuite is its ability to create Menus that meet nutritional standards and accommodate dietary restrictions. The software can automatically generate purchase orders, track inventory levels, and monitor food waste. This can help reduce costs and ensure inmates receive nutritious meals.

Dietary Restrictions 52

Dietary Restrictions Healthcare Food Allergens 52

Lavu

APRIL 6, 2020

Second, speak with your chef about food waste. If waste can be attributed to buying some ingredients in bulk, check out the prices other vendors are offering for the amount of food you really need. Just be sure if you are removing a dietary conscience item (like vegetarian, or gluten-free), that you replace it with something else.

Menu 78

Menu Dietary Restrictions Seasonal Menu Point of Sale 78

7 Shifts

AUGUST 29, 2019

Sometimes you need these staples to accommodate more niche groups, like those with special dietary restrictions or picky eaters who won’t come to your restaurant unless that one item is on the menu. 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.

Menu 279

Menu Point of Sale Website Management Online Ordering 279

Clover - Restaurants

MAY 3, 2024

Use the first-in, first-out method to use ingredients that are closer to spoiling first, so that you can decrease food waste. Additionally, more diners today have food allergies and dietary restrictions than in past years. Frequently empty and wash waste bins. Empty trash, recycling, and organic waste. Clean menus.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Perfect Daily Grind

JUNE 21, 2020

While COVID-19 will no doubt affect 2020’s sales figures, many countries are starting to ease their lockdown restrictions, which could see the industry experiencing growth in the second half of the year. Even those without dietary restrictions are starting to switch to vegetarian, vegan, and gluten-free products.”. Enjoyed this?

Café 137

Café Consumer Goods Customer Experience Sustainability 137

Modern Restaurant Management

JANUARY 12, 2022

46 percent would love to manage their dietary preferences with their favorite establishments. Illinois reports a +85 percent year-over-year increase in sales velocity in the week to January 1, largely due to the stringent COVID-19 restrictions which were in place at the start of 2021. Sales velocity is now 0 percent vs January 4, 2020.

2022 216

2022 Mobile Ordering Guest Recovery Point of Sale 216

Modern Restaurant Management

DECEMBER 16, 2019

From beer made from rejected cereal pieces to containers made from organic mushroom waste, food waste will lead the way for more sustainable consumption and innovation. Family members with different dietary requirements can have different meals (22 percent). Diverting Food Waste. Fewer arguments (16 percent).

2019 128

2019 Compost Mobile Ordering Point of Sale 128

Modern Restaurant Management

OCTOBER 16, 2019

Since every part of Ono’s assembly process is monitored by hundreds of sensors to ensure there is no spillage, cross-contamination, or inconsistencies; customers with dietary restrictions, allergies, or simply specific preferences no longer have to worry that their blend might include ingredients it shouldn’t.

Food Truck 126

Food Truck Customer Service Customer Experience Dietary Restrictions 126

Modern Restaurant Management

FEBRUARY 5, 2021

Gluten-free, dairy-free, grain-free and vegan options will most likely continue to make an appearance on menus, considering it's now common place for many people to have one or more dietary restrictions. Quality Over Quantity (Fewer Offerings).

Dietary Restrictions 181

Dietary Restrictions Seasonal Menu Consumer Goods Mobile Ordering 181

SpotOn

MARCH 18, 2024

Be aware of dietary restrictions Since the dishes on prix fixe menus are predetermined, it's easy to overlook guests' dietary restrictions. Offering alternatives for guests with food allergies or restrictions can help. Consider these tips to ensure your guests are happy with your offerings.

Menu 98

Menu Dietary Restrictions Fine Dining Seasonal Menu 98

Open for Business

OCTOBER 12, 2022

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. Instead of including every idea, limit your menu to no more than 10 items per category. Additional menus.

Menu 78

Menu Dietary Restrictions Seasonal Menu Design 78

Mad Mobile

FEBRUARY 5, 2024

This wasted time adds up. Waste and inefficiency: Bars can lose up to 30% of their inventory from spills and unrecorded drinks. Additionally, handheld responsive tablets ensure every tap and swipe registers correctly — no more wasted time spent troubleshooting pesky touchscreen issues. No wait, a salad.

Dietary Restrictions 52

Dietary Restrictions Mobile Ordering Front of House Customer Service 52

Modern Restaurant Management

JULY 6, 2023

Dead times are a hit to your wallet as a business owner as empty seats represent wasted capital investment. This data can include contact information, dining preferences, and even dietary restrictions, which helps in creating customer profiles.

Seating 180

Seating Innovation Marketing Loyalty Program 180

Restaurant365

FEBRUARY 18, 2022

Food allergies, sensitivities, and dietary restrictions are a major issue for restaurants. You can optimize food usage and reduce waste. This instant access gets managers out of the office and onto the floor, where they can better deliver an outstanding customer experience. Allaying allergen fears.

Technology 78

Technology Dietary Restrictions Back of House Front of House 78

Modern Restaurant Management

SEPTEMBER 1, 2020

The Carefree Guest : While many Americans have shifted their dining preferences, there are still many individuals that are eager to dine and drink out with less strict restrictions. menu tailored to dietary preferences). More than one in six Americans (17 percent) want QR codes for ordering and paying. Data for Personalized Dining.

2020 189

2020 Food Safety Hotels Dine-in 189

24/7 Waiter

JANUARY 18, 2024

Categorize Items – People gravitate towards certain dishes because they work with their dietary restrictions. Too many options can leave you with wasted food due to customer indecision. Ensure each picture is high-quality and makes your dishes look great. A professional photographer can help capture the perfect shot.

Online Ordering 36

Online Ordering Pricing Ordering Menu 36

EATER

JULY 6, 2022

This was the latest iteration of Blue Hill at Stone Barns’ compost oven, which cooks food in the most sustainable way imaginable — with heat from waste being recycled on-site. Gillian Teall recalls ferrying VIPs — known as PX and PX+ guests at Blue Hill — down to those waste piles in a John Deere Gator. Is it a waste of time?

Compost 130

Compost Front of House 2014 Back of House 130

Modern Restaurant Management

AUGUST 28, 2020

That’s why Spiceology and Chef’s Roll are challenging chefs around the country to help those on restrictive diets by creating an approachable dish with no salts and low fats. On average, BYOM™ has reduced printing costs by 80-90 percent while dramatically reducing waste. Ready Partners with FreedomPay.

Allergens 146

Allergens Kitchen Safety Guest Recovery Customer Service 146

Modern Restaurant Management

JANUARY 10, 2024

Consider AI-powered robots leveraging guest dining preferences to curate tailored menu suggestions, or recommending dishes based on dietary restrictions and previous orders. Optimized inventory management through AI facilitates significant reductions in food waste, promoting sustainability while bolstering operational efficiency.

Hospitality 196

Hospitality Operations Dietary Restrictions 2023 196

EATER

APRIL 14, 2022

It has to be done in time for seder, because we can’t touch flour and dough on Pesach,” Landa explains, referring to dietary restrictions during the eight days of Passover. We’ve worked so hard to be zero waste. It would be a shame to lose all the progress we’ve made,” she says.

Dietary Restrictions 98

Dietary Restrictions Kitchen Safety Food Safety Seasonal Menu 98

Modern Restaurant Management

MARCH 4, 2020

An average wedding produces 400 pounds of garbage – and a large amount of this waste comes from the catering. As couples become more eco-conscious, they look to vendors who can help them cut down on waste and reduce their celebration’s carbon footprint. Reduce Food Waste. Buy Local Ingredients.

Catering 169

Catering Dietary Restrictions Compost Seasonal Menu 169