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There are automated food labeling systems that make it easier for businesses to stay in compliance. There are even light-based decontamination technologies to help keep food contact surfaces or clear liquids safe. As a restaurant manager, maintaining foodsafety is your number one responsibility.
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.
This financial strain could dampen discretionary dining expenditures. By mid-2024, 82 percent of food and beverage operators were still actively recruiting, with chefs and cooks comprising 30 percent of open roles. In 2025, the restaurant and broader hospitality industry finds itself at a critical juncture. trillion in 2024.
After all, it’s not just the quality of your food that can keep customers coming back — 73% of diners base their satisfaction on the quality of service they receive. Your staff, especially your restaurant manager, plays a crucial role in the overall dining experience. Hiring the right people can make or break your business.
Back-of-house (BOH) staff, including chefs and kitchen assistants, will focus more on foodsafety, food handling, and kitchen equipment use. Restaurants with large or intricate menus will need to allocate more time to staff training on the ingredients, preparation methods, and food handling procedures.
Dining out should be a relaxing experience for customers. However, the restaurant industry can present significant safety hazards for employees. Prioritizing safety is crucial, and often, seemingly small, overlooked aspects can significantly impact your business's well-being and reputation. Keeping the back straight.
Why Spring HVAC Maintenance Matters Unlike residential systems, restaurant HVAC units work overtimehandling kitchen heat, crowded dining rooms, and frequent door openings. A well-maintained HVAC system doesnt just provide comfortit also protects foodsafety by maintaining stable temperatures and proper air circulation.
While maybe less cute than National Pet Day (4/11) and less tasty than National Cheeseburger Day (9/18), National Insurance Day on June 28 encourages businesses to shop around for the BEST insurance partner to ensure financial success and safety for all involved. What Carriers Do You Represent that Specialize in the Food-Service Industry?
While the pandemic forced consumers to leverage contactless payment, such as tap-to-pay, out of pure health and safety concerns, it’s quickly become the normal course of business for restaurants aiming to streamline operations and maximize convenience. That's never going to change.
With rapid advances happening across various industries, including the food industry, you might be wondering: What does AI have to do with running my restaurant? Some restaurants use computer vision for things like tracking foot traffic and monitoring foodsafety. The short answer? More than you think.
So much data is generated at every point within a restaurant, whether fast casual or fine dining. The question now becomes – how to make sense of that data and use it to elevate the dining experience. For the first part, click here and for the second part, click here. Data, Data, Data.
Do you lose money due to food waste? Knowing which tools your business needs can feel daunting, so weve organized the best restaurant technology tools of 2025 into eight key categories that cover every aspect of running a restaurant. We then recommend the best companies in each sector so you find the right solutions for your business.
How would you recommend menu items to guests to enhance their dining experience? How do you handle special dietary requests or food allergies? Use this interview question to explore the candidate’s familiarity with food service operations. How do you handle a situation where a customer complains about the wait time?
Managing food allergies in a restaurant isn’t just about good service its a critical safety responsibility. A well-equipped POS system helps reduce human error, improve kitchen workflows, and build guest trust. A well-equipped POS system helps reduce human error, improve kitchen workflows, and build guest trust.
From the front-of-house ensuring a pleasant dining experience to the kitchen crew keeping up with orders and maintaining sanitized facilities, every process needs to run smoothly. Kitchen staff rely on hot water for sanitizing silverware, wiping down food prep areas, and quickly cleaning spills.
That could simply be food sales , alcohol , and non-alcoholic beverages. Joe Nicholson was a manager and tech consultant at one of the busiest restaurants in Sacramento, CA—Tower Cafe. Now, as a copywriter at SpotOn, he helps restaurant owners and managers learn how to run a more profitable operation. Prime costs. Contribution margins.
Opening an in-house dining space isn’t just a perk—it’s a strategic move for businesses looking to boost employee satisfaction and streamline operations. From planning the layout to managing food services and ensuring compliance, we’ll cover what it takes to launch a profitable, well-run cafeteria in 2025.
From AI-driven ordering systems to smart inventory tools and contactless dining experiences, today’s innovations are reshaping how restaurants operate, serve customers, and stay competitive. In 2025, staying ahead means more than great food—it means leveraging the right tech to boost efficiency, reduce costs, and elevate the guest experience.
If youre wondering how to open a deli that stands out in a competitive food market, this guide walks you through every critical step from business planning and licensing to choosing the right equipment and location. Food trends come and go, but the classic sandwich stands the test of time. Youre not alone.
"The pandemic forced the restaurant industry to reinvent itself overnight, moving from a primarily in-store dining experience to an omnichannel, digital-first business. Special events have become a big reason for going out, making unique dining experiences more important than ever. This trend has held on in the last five years.
Many restaurant owners had believed they would be covered in the event of something like the pandemic, and found themselves without a safety net. Overall, the pandemic highlighted the vulnerabilities, margin issues, and lack of safety net to restaurants in a way the industry is still recovering from. – Pooja S.
Managing food allergens isnt just a best practiceits a legal and safety necessity for todays restaurants. With increasing awareness of food allergies, allergen management in POS systems has become essential to ensure customer safety and streamline kitchen operations.
Other bars and restaurants tout the benefits of increased safety and cleanliness (more on that below). The way customers pay is evolving, and restaurants are adapting quickly. If you’re wondering why restaurants are going cashless, the answer lies in speed, security, and customer preference. You read that right.
As a result, ghost kitchens, delivery-focused kitchens without a storefront or dining area, are growing in popularity. The cost of running a traditional brick-and-mortar restaurant is high, and many restaurants are losing significant in-house dining business amid the ongoing pandemic. Promote your safe practices on social media.
Adults with confirmed COVID-19 were twice as likely to have dined at a restaurant in the 14 days before becoming ill, according to the Centers for Disease Control and Prevention (CDC). As the COVID-19 pandemic continues past the six-month mark, people remain wary about dining out. How FoodSafety Culture Has Changed.
As we close out 2022, food production is at risk. We’re still facing product shortages, exacerbated by ongoing supply chain interruptions and the Russian-Ukrainian war stalling food shipments – including 9.5 Inflation is causing food prices – and food insecurity – to soar. . Focus on Sustainable Food Production.
Start-up food service businesses should carefully consider the type of kitchen they will require. You will have to make this investment along with creating your team, securing your location and, of course, getting the ingredients to create the food you sell. A busy restaurant requires industrial-grade equipment.
Foodsafety has never been more prevalent. When dining out, they rightfully expect that the food they order is cooked properly to a safe temperature and that the kitchen foods are prepared in is clean. For operators interested in ramping up their efforts, updating equipment can be a big help in fostering safety.
a multi-site restaurant operator with more than 200 locations that was shifting to takeout only decided to evaluate its already robust foodsafety system. The company had installed sensors to monitor its 700+ refrigeration units and flag food temperature “incidents” in real time. Extending Staff Capabilities.
Now that states are beginning to loosen their lockdown restrictions and reopen small businesses like restaurants, it’s fair to wonder how drastically the dine-in experience will have to change to accommodate the new safety requirements. How does that work with the new safety requirements? Limiting Capacity.
As restaurants have been gradually permitted to reopen, they have new regulations to follow, including restricted onsite capacity, strict cleaning and disinfecting protocols, social distancing rules, and mandatory use of personal protective equipment (PPE). Reiterate that safety is your priority. Develop Safer Ways to Serve Food.
” Restaurants must elevate safety and cleanliness protocols, train employees about new processes and policies, track compliance, and implement immediate corrective actions, as needed. Foodsafety sanitation procedures are more important than ever to combat the novel coronavirus. Implement COVID-19 Safety Protocols.
Since the COVID-19 pandemic, a new trend in the food service industry has risen in popularity—ghost kitchens. These restaurants, which exclusively deliver food, typically use online ordering and a cashless transaction system that allows for little physical interaction between the customer and facilitator.
Restaurant managers will need to identify and implement training solutions that accelerate onboarding and equip new employees to positively impact the bottom line as quickly as possible. Optimize FoodSafety Protocols. Food waste is endemic at many restaurants and across the food supply chain, collectively totaling more than 1.6
As these restaurants (and others) have discovered, technology has become instrumental in improving their safety and quality programs, increasing compliance, keeping up with ever-changing regulations, improving the customer experience, and differentiating themselves from the competition. Increase quality and safety across the supply chain.
Imagine you operate a multi-site restaurant organization known for its elegant holiday dining and delicious catering. The technology empowers operators to make direct, digital connections with their equipment (e.g., freezers, food warmers, fryers, etc.). Maintaining Equipment.
As more restaurants in the United States receive the go-ahead to open their doors for indoor dining, Modern Restaurant Management (MRM) magazine reached out to industry experts on ways to calm employee anxiety. Food handlers must wear gloves, hats and masks. They are for your own safety too. Here's some of their advice.
” Traditionally, to enable delivery most sellers list their menu on food delivery platforms because the restaurant doesn’t have their own couriers. . ” Traditionally, to enable delivery most sellers list their menu on food delivery platforms because the restaurant doesn’t have their own couriers. Visa SMB Help.
As a precaution, dining areas were closed and at one point, even eating al fresco was prohibited in certain areas. Dining room procedures. Foodsafety and restaurant cleanliness. Similarly, restaurant visitors expect their food to be of a consistent quality every time they visit. Dining Room Procedures.
With many restaurants closed for in-person dining on and off throughout the pandemic, the food service industry shifted to delivery and takeout as a business imperative. According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 billion from the same period in 2019.
Thousands upon thousands of restaurants were forced to close for safety reasons, some permanently. Now more than ever, restaurant owners need to improve the way dining places are run to survive these uncertain times. Highlight Your Safety and Hygiene Protocols. The Pandemic and the Restaurant Business.
Adopting in-house technologies became necessary for restaurants to stay open throughout the pandemic, restart operations after temporary closures, and pivot services to maintain revenue while still following enhanced health and safety protocols. Too Much Tech Is Not a Solution. As such, an industry migration is underway.
Food costs are one of the highest costs for restaurants, ranging anywhere from 20 percent to 40 percent , according to point of sale system provider TouchBistro. Restaurant operators should take time to analyze their menu and determine where ingredients can be used across multiple dishes to better manage food costs. Revamping the Menu.
The state of dining has transformed over the last year and a half and continues to rapidly evolve. Customer comfort levels with on-premise dining varies and proper hygiene continues to be at the forefront of diners’ minds. In the U.S., the pandemic only accelerated the growing trend toward takeout and delivery.
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