Lavu

FEBRUARY 2, 2024

Restaurants, a big part of this challenge, can substantially impact by adopting sustainable practices and reducing their contribution to food waste. By reducing the amount of food wasted, you cut down on food costs and contribute to the larger goal of creating a sustainable restaurant environment.

Waste 78

Waste Food Compost Audits 78

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. Questions could range from ingredients of dishes to potential allergens.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

Perfect Daily Grind

MARCH 24, 2023

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. Thu, 23 Mar Sustainable Brand Index names Paulig as Finland’s most sustainable beverage brand.

2023 140

2023 Webinar Beverage Café 140

Ken Burgin

OCTOBER 19, 2021

When Should You Increase Menu Prices? It’s better to act sooner rather than later, and if you’re expecting sustained price rises over the next 12 months, make plans for a few adjustments every quarter. What to Consider When Deciding to Raise Menu Prices. First, let’s look at some of the issues involved.

Pricing 158

Pricing Menu Seasonal Menu Food Supply 158

Modern Restaurant Management

APRIL 21, 2022

Sustainability continues to be a pressing issue for restaurants and the world. One of the penultimate responsibilities as a professional chef is learning to work sustainably. One of the penultimate responsibilities as a professional chef is learning to work sustainably. Lisa Dahl, Chef and Restaurateur, Dahl Restaurant Group.

Sustainability 177

Sustainability Waste Food Supply Recycling 177

Modern Restaurant Management

DECEMBER 16, 2021

We also anticipate restaurants will be more cautionary when it comes to menu offerings. With current supply chain issues and these brands already operating under thin margins, we expect operators to be strategic when it comes to menu sizes, limited offerings and daypart offerings to limit waste, cut costs, and maximize profitability.

2022 176

2022 Food Supply Back of House Kitchen Safety 176

Perfect Daily Grind

SEPTEMBER 23, 2022

Filtru 3 includes several improvements to the popular educational app and includes a total of 15 brew methods, ranging from AeroPress to espresso. The company says the new division is dedicated to educating both hospitality professionals and coffee consumers. East Asian coffee market set for uncertain crop season.

Workshop 130

Workshop 2022 Food Truck Events 130

Modern Restaurant Management

JANUARY 12, 2022

Sustainability and healthy options rising in importance. 58 percent of consumers rate healthy options on menu as important, with families rating this the highest at 74 percent, followed by Millennials at 71 percent. 45 percent want to be prompted with personalized order suggestions based on their purchase history.

2022 209

2022 Mobile Ordering Guest Recovery Point of Sale 209

EATER

MARCH 27, 2024

It wasn’t until he spent a year working in France that he witnessed seasoned bakers who proudly dedicated their lives to their craft. We plan our weekly menu and order ingredients intended for our production, but then some items never make it or the quality is not what it should be,” she says. “It It can be very stressful.”

Workshop 119

Workshop Food Supply 2016 Point of Sale 119

Restaurant Clicks

NOVEMBER 28, 2021

Their menu gives you the choice of a pita sandwich or a large plate. The menu at Cull & Pistol has a raw bar section, a sushi and rolls section, and a cooked seafood menu. Their menu has an excellent selection of traditional antipasti, pasta, pizza, and large meat and fish dishes.

Website Management 119

Website Management Reservations Seasonal Menu Back of House 119

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 89

Fast Casual Seasonal Menu Innovation Customer Experience 89

Perfect Daily Grind

FEBRUARY 4, 2020

When it comes to coffee shops, Drago tells me, “There is a real hype behind [the] opening[s] of high-end independent cafés…these concepts are setting the new trends for [the] specialty sector, and educating a new generation of Russian coffee drinkers who are behind this organic growth.

Marketing 147

Marketing 2014 Café Point of Sale 147

EATER

FEBRUARY 25, 2022

Après-ski: Powderhounds of all skill levels, from pizza-french-fry beginners to black-diamond experts, love skiing here for the multilevel terrain, scenic vistas, lengthy ski seasons, and lively après-ski culture. Seasons : The Canadian Rockies are an all-year destination. The ski resorts at Lake Louise, Banff Sunshine Village, and Mt.

Hotels 97

Hotels Front of House Seasonal Menu Fine Dining 97

Restaurant Clicks

DECEMBER 14, 2021

The menu offers refined takes on southern classics. Executive Chef James Adams has created a food and wine menu that has earned English Grill four stars from AAA. The menu at English Grill features a conventional multicourse meal along with a prefix chef’s tasting menu for guests who reserve group dining at the Chef’s Table.

Fine Dining 113

Fine Dining Café Reservations Dine-in 113

Modern Restaurant Management

JANUARY 15, 2020

Given the traffic challenges facing the industry, stronger and sustained long-term sales growth is really not an option,” said Fernandez. National Restaurant Association Survey on Top Menu Trends. Most consumers would wait longer for food and other goods delivered ‘more sustainably’ – survey.

2020 92

2020 Point of Sale Online Ordering Consumer Goods 92

Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. From cups to straws, all of Ono’s consumables are compostable, making Ono more sustainable compared to traditional smoothie establishments. Ono Blend Founders Daniel Fukuba and Stephen Klein. Parts Town and Heritage Combine.

Food Truck 116

Food Truck Customer Service Customer Experience Front of House 116

Modern Restaurant Management

DECEMBER 18, 2019

As more meatless options become popular throughout the hospitality scene, Tripleseat released three popular menu options trending this holiday season as restaurants prepare for dinner parties. "We can anticipate more meatless menu trends in 2020 as chefs experiment with additional foods to replace animal products."

Seasonal Menu 104

Seasonal Menu Fast Casual Consumer Goods 2020 104

Modern Restaurant Management

OCTOBER 21, 2019

Community – an educational forum for the general public on the many reasons for and benefits of living a plant-based lifestyle. " menu that takes inspiration from classic Canadian dishes and local ingredients. " menu includes a Maple Bacon Cheezeburger, Poutine and Split Pea Soup alongside by CHLOE.'s

Retail 72

Retail Consumer Goods Point of Sale Innovation 72

Modern Restaurant Management

NOVEMBER 20, 2019

Since then, the couple has worked to streamline operations and build-out the menu, while also repositioning the brand for expansion. “The restaurant appeals to consumers from all walks of life and we just see so much potential in this concept and its menu. The menu may vary by location.

Franchise 82

Franchise Franchising Customer Experience Seasonal Menu 82

EATER

DECEMBER 14, 2020

We were finalizing our menu and how we were going to operate.”. “I Once we figured out what we weren’t going to open for retail, we immediately went into the mindset of, ‘How are we going to sustain ourselves? The duo started making monthly seasonal pastry boxes for pick up or delivery and promoted them through Instagram.

Back of House 94

Back of House Consumer Goods Small Business Food Supply 94

Ken Burgin

FEBRUARY 4, 2024

They are designed to be engaging and educational and build a competitive spirit. Objective: Develop a more nuanced understanding of seasoning and its impact on flavour profiles. Objective: Highlight sustainability and the full usage of vegetables, enhancing knowledge of vegetable versatility. Scottish, Welsh, Cornish).

Training 97

Training Seasonal Menu Front of House Presentation 97

7 Shifts

SEPTEMBER 26, 2022

If this is something you've done, name the course(s) taken, the certification achieved, and/or the name of your educator/institution for added credibility. A resume for a cook or chef job should include familiarity with and specific experience in the following areas, if applicable: Food prep of specific menu items. Taste Profiling.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Modern Restaurant Management

NOVEMBER 24, 2021

The brand has been able to create an entirely new category of menu items, transforming the familiar comfort food of chicken and waffles into its photo-worthy and on-the-go staple. Its concise, yet scalable menu, does not necessitate the need for large retail space, allowing for creative opportunities to grow and innovate into the future.

Franchise 163

Franchise Franchising Loyalty Program 2022 163

Cheetah

FEBRUARY 19, 2022

Lean Feast is a shining example of a healthy restaurant establishment that capitalizes on current technology, food and health trends to make a sustainable profit. They use local, seasonal and simple ingredients to keep their healthy menu affordable, nutritious and delicious. Keeping Costs Low and Profitability High.

Menu 144

Menu Seasonal Menu Franchise Franchising 144

Modern Restaurant Management

DECEMBER 16, 2019

According to new research from the National Restaurant Association, 72 percent of people want a restaurant gift card this holiday season. Given that the 2019 holiday season is shorter than last year, brands will need strong gift card promotions throughout December to optimize their overall sales. Go with a Restaurant Gift Card.

2019 99

2019 Compost Mobile Ordering Point of Sale 99

EATER

JUNE 22, 2023

This “art” is at the heart of cucina povera, which Scarpaleggia translates as “peasant food” and defines as a way of cooking guided by seasonality, humble ingredients, and simple techniques that rely on the resourcefulness of home cooks.

Food 94

Food 2023 Travel Seasonal Menu 94

EATER

JANUARY 5, 2022

Some of that is by encouraging restaurants to operate virtual restaurants, and some of that is having apps, not chefs or seasonality, guide menu planning (“You don’t pare down forever but just pare it down to what makes more sense,” Klein said the company has told restaurants).

Food 144

Food Mobile Ordering Online Ordering Food Order 144

Sustainability Beyond the Plate

JANUARY 26, 2017

Sustainability in foodservice has been an upward trend for years with many operators already implementing measures that reflect the values of their customers. Whether you are new to food waste recycling or a seasoned pro, instituting an organics waste recycling program in a cooperative commercial setting will have its hurdles.

Recycling 40

Recycling Waste Compost Reference 40

Restaurant Clicks

DECEMBER 20, 2021

With a prix-fixe, seasonal menu created by Chef Kelly McCown, this farm-to-fork restaurant is sure to impress. The menu changes regularly, so there’s no telling what you’ll get, but chances are you’ll love whatever it is. Yet there it is! Make a Reservation. The Firehouse Restaurant. Make a Reservation.

Seasonal Menu 102

Seasonal Menu Reservations Fast Casual Back of House 102

7 Shifts

AUGUST 4, 2020

There are simpler alternatives than investing in new energy-efficient equipment or reworking your menu with plant-based dishes—though they would help! Taking these steps to reduce plastic waste in restaurants is crucial, and it can be supported further by educating your customers with in-store signage and social posts. ??

Waste 300

Waste Food Supply Seasonal Menu Equipment 300

Modern Restaurant Management

OCTOBER 29, 2020

Lunchbox plans to use the capital to scale growth nationally to serve the restaurant industry’s need for efficient and revenue-driven solutions to sustain the current economic depression. Burma and DoorDash have rethought the entire Burma Superstar menu and dining experience for off-premises. Chowly Teams with Grubhub.

Online Ordering 131

Online Ordering Customer Service Seasonal Menu Food Order 131

Restaurant Clicks

OCTOBER 27, 2021

Try the loaded tater tots on the snack menu with cheddar, scallion, sour cream, and bacon; the tots are a great complement to the burgers! Emily was founded by a couple who shared a love for pizza, and the restaurant uses a wood-burning oven to cook most of the menu items. The restaurant even added on-site dry-aged beef to its menu!

Seasonal Menu 104

Seasonal Menu Online Ordering Website Management Reservations 104

7 Shifts

AUGUST 4, 2020

There are simpler alternatives than investing in new energy-efficient equipment or reworking your menu with plant-based dishes—though they would help! Taking these steps to reduce plastic waste in restaurants is crucial, and it can be supported further by educating your customers with in-store signage and social posts. ??

Waste 222

Waste Food Supply Seasonal Menu Equipment 222

Modern Restaurant Management

DECEMBER 14, 2020

In addition, the site has been updated to make it easier for restaurant operators to search key topics such as "off-premise," "dine-in" and "competitive menu" so they can quickly find what they need. The company has also added a Deep Cleaning Checklist and guiding principles for Managing Indoor Air.

Webinar 185

Webinar Customer Experience Mobile Ordering Customer Service 185

Modern Restaurant Management

AUGUST 19, 2020

Creating and optimizing the menu based on US Foods’ exclusive food-costing tools, industry analysis and recipes designed by in-house chefs that focus on both profitability and diner trends. The two companies have joined forces to offer a version of Sally the Robot that will exclusively serve Saladworks’ rotating, seasonal menus.

Kitchen Safety 190

Kitchen Safety Loyalty Program Delivery Customer Service 190

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. The Stone Barns Center for Food and Agriculture, a nonprofit regenerative farm and educational center, opened in 2004 on the site of a former dairy farm.

Compost 131

Compost Front of House 2014 Back of House 131

Modern Restaurant Management

DECEMBER 28, 2020

Smart brands are having to be even more creative, such as leveraging the ‘to go bag’ as a communications channel that can be used to communicate brand messages, promote new menu offerings and provide bounce back offers that favor preferred channels such as pick up. Berekk Blackwell, President of Daily Jam.

2021 179

2021 Kitchen Safety Food Safety Mobile Ordering 179