7 Shifts

AUGUST 20, 2021

The costs themselves can take the form of food, liquor or kitchen equipment, and are generally a one-time purchase. Equipment and supplies. Here are three ways you can establish restaurant cost control without having to sacrifice staff, customers, food quality, your bottom line, or your sanity. Look at Your Menu.

Inventory 195

Inventory Food Supply Seasonal Menu Food Order 195

7 Shifts

AUGUST 4, 2020

It’s no surprise the food industry leaves behind a large footprint—and while much of the supply chain is inevitable, there are many innovative and simple steps we can all take to reduce waste and our own carbon footprint. But it’s a great example of how restaurants have always tried to avoid wasting food.

Waste 222

Waste Food Supply Seasonal Menu Equipment 222

Foodable

FEBRUARY 24, 2022

In this episode of Chef AF, I chat with Tim Griffin, director of culinary at SPB Hospitality about his path to becoming a chef, finding his inspiration, and driving menu innovation for several brands. Ultimately those discussions helped him identify what he wanted to do with his culinary education.

Innovation 121

Innovation Seasonal Menu Food Supply Brewery 121

Modern Restaurant Management

NOVEMBER 18, 2019

With the season of food and Thanksgiving when holiday food is at the forefront, what are defined standards and procedures that restaurants should keep top-of-mind to set the expectations regarding food handling and preparation during the holiday rush? Cool foods rapidly to get out of the Temperature Danger Zone.

Food Safety 150

Food Safety Food Allergens Seasonal Menu 150

Modern Restaurant Management

DECEMBER 16, 2021

Our restaurant of the future is designed to benefit guests, employees and franchisees, with a new external design and a reimagined kitchen that will make it easier for us to serve hot, delicious food quickly for frictionless guest experiences, and we expect to see a lot more of that next year. Clinton Anderson, CEO, Fourth Enterprises.

2022 178

2022 Food Supply Back of House Kitchen Safety 178

Modern Restaurant Management

APRIL 21, 2022

Sourcing local ingredients and producing more in-season vegetable focused dishes help reduce greenhouse gas emissions and contributes to improving our carbon footprint. Working the season into the menus is another way to be mindful of the environment. It’s not just food, but also the supply chain.

Sustainability 178

Sustainability Waste Food Supply Recycling 178

Ken Burgin

OCTOBER 19, 2021

Inflation is back, following dramatic rises in energy costs, wages and all the food & beverage supplies we purchase. When Should You Increase Menu Prices? If wages and supplies are rising, the costs need to be increased to cover them. What to Consider When Deciding to Raise Menu Prices.

Pricing 158

Pricing Menu Seasonal Menu Food Supply 158

EATER

JANUARY 9, 2023

The condiment is a Filipino food icon and a platform for chefs to reimagine the cuisine of the Philippines “Banana ketchup was always there,” says Paolo Campbell. The kitchen combines them with onion, garlic, bay leaves, and some tomatoes for color, before seasoning with vinegar made from the peels.

Seasonal Menu 145

Seasonal Menu Food Supply Education Back of House 145

Perfect Daily Grind

SEPTEMBER 23, 2022

The improved performance has been attributed to a global supply shortage and increased volumes. The panel discussion is set to be held at Axil Coffee Roasters on 28 September and will be accompanied by coffee, food, and a raffle. East Asian coffee market set for uncertain crop season. Tue, 20 Sep.

Workshop 130

Workshop 2022 Food Truck Events 130

EATER

DECEMBER 7, 2022

The same nearby coast that brings endless powder to Whistler’s peaks also supplies fresh seafood and keeps neighboring farms lush with crisp, clean mountain water. Whistler has an amazing, well-educated clientele,” says Neil Henderson, who has worked in Whistler restaurants for 25 years and recently opened Wild Blue. Whistler Cuisine.

Seasonal Menu 80

Seasonal Menu Hotels Tourism Back of House 80

EATER

MARCH 27, 2024

With the industrialization of food production in the 1940s and ’50s, Puerto Ricans began consuming more processed foods alongside other U.S. It wasn’t until he spent a year working in France that he witnessed seasoned bakers who proudly dedicated their lives to their craft. It can be very stressful.” It was incredible.

Workshop 117

Workshop Food Supply 2016 Point of Sale 117

Lavu

FEBRUARY 2, 2024

In the face of a staggering global issue, restaurants must proactively avoid food waste. billion tons of food are wasted annually across the globe. Restaurants, a big part of this challenge, can substantially impact by adopting sustainable practices and reducing their contribution to food waste.

Waste 78

Waste Food Compost Audits 78

Goliath Consulting

OCTOBER 27, 2020

Yelp’s recent data (from 9/21/2020) shows that searches for pumpkin spice foods were up dramatically from last year: pumpkin spice lattes were up 72%, pumpkin pie up 66%, pumpkin cheesecake up 242% and apple cider donuts were up 117% (1). Restaurants are taking advantage of this trend and accenting the flavors of fall in their menus.

Consumer Goods 155

Consumer Goods Email Marketing 2021 Food Supply 155

Ken Burgin

JUNE 6, 2023

Here are the training suggestions I was given by ChatGPT for FRONT OF HOUSE S TAFF Menu Knowledge Training : Utilise ChatGPT to create quizzes and interactive modules to test employees’ understanding of the menu. This could include handling food safely, proper personal hygiene, and maintaining a clean restaurant environment.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

Apicbase

FEBRUARY 29, 2024

Read on to learn strategies to optimise recipe calculations and ensure every dish on your menu contributes positively to your bottom line. Careful cost calculations make purchasing more accurate, reduce food waste and cut inventory costs. This financial insight is critical for setting prices, budgeting, and managing food costs.

Inventory 52

Inventory Waste Seasonal Menu Pricing 52

Apicbase

FEBRUARY 29, 2024

Read on to learn strategies to optimise recipe calculations and ensure every dish on your menu contributes positively to your bottom line. Careful cost calculations make purchasing more accurate, reduce food waste and cut inventory costs. This financial insight is critical for setting prices, budgeting, and managing food costs.

Inventory 52

Inventory Waste Seasonal Menu Pricing 52

EATER

MARCH 17, 2022

A volunteer prepares food in to-go containers at Ramen vs Marketing. Mirali Dilbazi’s Mirali only used local and seasonal ingredients produced in Ukraine, and strived for a no-waste approach. Teams at Ramen vs Marketing and the Kyiv Food Market are also cooking for military and volunteer groups, churning out tonnes of meals a day.

Food Supply 101

Food Supply Fine Dining Food Truck 2014 101

EATER

JULY 6, 2022

Located on a working farm that was once part of a sprawling Rockefeller estate, the restaurant is a beacon of the sustainable food movement. But then, they say, they came to realize that the story told by the restaurant — that a fine dining establishment can create a blueprint for transforming the food system — is essentially a fantasy.

Compost 129

Compost Front of House 2014 Back of House 129

Modern Restaurant Management

AUGUST 19, 2020

US Foods Ghost Kitchens. US Foods Holding Corp. launched US Foods Ghost Kitchens, a program designed to guide restaurant operators every step of the way when opening their own operation, helping them easily add a new revenue stream. It’s critical to our corporate mission and the values we strive to achieve.”

Kitchen Safety 201

Kitchen Safety Loyalty Program Delivery Customer Service 201

Modern Restaurant Management

JANUARY 12, 2022

A new survey shows that Americans love new tech-driven options for ordering and retrieving food, but the flipside is that it is making them more impatient. ” The results are part of an Oracle Food and Beverage survey conducted by Untold Insights in September 2021. In Love with Tech, but Impatient. Kicking orders to the curb.

2022 212

2022 Mobile Ordering Guest Recovery Point of Sale 212

Restaurant Clicks

NOVEMBER 28, 2021

NYC is already known for its fantastic food, and Chelsea is a culinary hotspot that undoubtedly contributes to New York City’s culinary fame. Miznon is an Israeli pita restaurant offering the very best of Mediterranean street food tailored to incorporate NYC’s flavor profile. Chelsea restaurants are among the best in the city.

Website Management 119

Website Management Reservations Seasonal Menu Back of House 119

Perfect Daily Grind

OCTOBER 14, 2022

The Partnership to Advance Coffee Equity (PACE) initiative is a one-year training programme which covers sensory skills and green coffee education. The UK coffee and food-to-go chain is increasing the pay rate by 5% for most of its workers – meaning Pret A Manger staff have received an average pay increase of 13% over the past year.

2022 121

2022 2023 Webinar Agriculture 121

Perfect Daily Grind

MARCH 24, 2023

The fast food chain will now offer Oatly Barista Edition for its McCafé coffee beverages. As part of its new spring plant-based menu, the US chain will offer complimentary oat, soy, or almond milk with all beverages. New spring menu items include the Lavender Vanilla Almond Latte and the Lavender Cold Brew Oat Latte.

2023 140

2023 Webinar Beverage Café 140

Modern Restaurant Management

FEBRUARY 28, 2020

“The area has the best year-round weather in the country, a lively hospitality scene, and breathtaking bay views, yet there are no viable options for enjoying great food, drink and entertainment on the water…it feels like a very exciting opportunity.” Charities include hospitals, youth organizations, food banks and more.

Coaching 150

Coaching Point of Sale Customer Experience Retail 150

Modern Restaurant Management

DECEMBER 14, 2020

US Foods Holding Corp. "With colder weather setting in and new restrictions going into effect across the country, our ongoing commitment to helping restaurant operators adapt during the pandemic has never been more important," said Jim Osborne, senior vice president of customer strategy and innovation at US Foods. "Our

Webinar 186

Webinar Customer Experience Mobile Ordering Customer Service 186

Restaurant Clicks

SEPTEMBER 28, 2021

San Diego’s coastal location, combined with California’s epic bounty of vegetables, fruits, and avocados, makes for an amazing food scene. No cuisine showcases southern California flavors better than Japanese food. Their mission is to serve the most authentic sushi-bar style fare from an imaginative and well-thought-out menu.

Seasonal Menu 99

Seasonal Menu Online Ordering Fine Dining Reservations 99

Modern Restaurant Management

MAY 28, 2021

The brand’s commitment to each guest service experience is the focal point of upcoming menu innovation, value-based choices, and a portfolio of new organic food and beverage educational content. And because our food travels so well, guests never have to choose between quality and convenience."

Franchise 186

Franchise Franchising Fast Casual Loyalty Program 186

EATER

FEBRUARY 25, 2022

In the 19th century, the Canadian Pacific Railway brought European food cultures and grand lakeside hotels. And most recently a locavore, mountain-to-table food movement has built on these overlapping historical influences and endemic Rocky Mountain ingredients to create bold meals fit for the breathtaking setting. Paul Zizka.

Hotels 95

Hotels Front of House Seasonal Menu Fine Dining 95

Notch

JANUARY 31, 2019

That’s why food cost control should be a key objective for any restaurant. Keeping food costs manageable is a great way to ensure expenses don’t eat into that already razor thin profit margin. What are the best food cost control methods? What is food cost control? Marketing Maintenance Food costs.

Food 71

Food Seasonal Menu Point of Sale Waste 71

Modern Restaurant Management

JUNE 8, 2020

US Foods Holding Corp. The reopening kits provide independent restaurant operators with must-have supplies such as masks and safety guidance posters as well as resource guides to navigate state and local COVID-19 reopening requirements and help create a safer environment for staff and customers alike. . Free Reopening Kits.

Guest Recovery 139

Guest Recovery Food Safety Employee Relations Mobile Ordering 139

Modern Restaurant Management

MAY 27, 2020

Participating restaurants will donate 15-25 percent of sales to their local food bank and over 1500 restaurants nationwide have already joined the initiative. ” Over 200 food banks face a surge in demand for emergency food aid in the wake of COVID-19. Frequent hand washing following CDC guidance and food code.

Food Safety 165

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 165

Modern Restaurant Management

NOVEMBER 4, 2019

to add Meatless Farm’s plant-based products to its menu. Beginning today, guests can order from the restaurant’s ‘Meatless Monday’ menu, which consists of Pomodoro’s signature italian dishes, reimagined with 100-percent plant-based ground in place of traditional meat. It’s just a delicious meatball.”

Fast Casual 96

Fast Casual Seasonal Menu Innovation Customer Experience 96

Notch

JANUARY 31, 2019

That’s why food cost control should be a key objective for any restaurant. Keeping food costs manageable is a great way to ensure expenses don’t eat into that already razor thin profit margin. What are the best food cost control methods? What is food cost control? Marketing Maintenance Food costs.

Food 52

Food Seasonal Menu Point of Sale Waste 52

Modern Restaurant Management

JUNE 17, 2021

“The food at Taco John’s was definitely a differentiator as I was doing my research in the industry. “As we expand to larger cities, restaurant entrepreneurs like Dara are just who we’re looking for – with a passion for the food, and his background in the industry, we definitely have a winner here.”

Franchise 158

Franchise Franchising Food Truck Loyalty Program 158

Modern Restaurant Management

OCTOBER 29, 2020

This edition of MRM News Bites features tech companies winning funding, AI in the kitchen, DoorDash invests in brick and mortar and the gamification of food ordering. Production speeds are being tracked to increase and meet demand needs, reaching an average of 360 baskets of fried foods a day. In total, approximately 14,580 lbs.

Online Ordering 140

Online Ordering Customer Service Seasonal Menu Food Order 140

Modern Restaurant Management

MARCH 24, 2020

Brands, Mount Franklin Foods, US Foods, Melt Shop, FoodMaven, Nathan's Famous, Island's Fine Burgers & Drinks, Checkers & Rally’s, Lineage Logistics and Minnow. In addition to the new brands, The Absolute Brands will introduce pop-up concepts for seasonal happenings and chef collaborations.

Food Supply 89

Food Supply Kitchen Safety Cash Management Food Safety 89

EATER

FEBRUARY 1, 2022

The menu at HAGS will accommodate any number of substitutions and dietary restrictions. She was a fast study, and though she says she “didn’t have any life-sustaining skill [or] know how to cook anything,” she soon enough found herself ready for and craving a more technical culinary education. But restaurant work wasn’t all downside.

Fine Dining 98

Fine Dining Front of House Dietary Restrictions Back of House 98