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FOOD COST IS NOT THE CHEF’S RESPONSIBILITY

Culinary Cues

The cost of raw materials seems to always go up, most ingredients that restaurants use are highly perishable, customer volume is less predictable than we would like, seasonal differences in quality are quite significant, the supply chain is out of step with demand, and waste seems to be a real problem in many operations.

Food 373
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A Guide to the Role of a Restaurant Manager: Duties, Daily Routine, and Essential Skills

7 Shifts

Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. Managing a restaurant is a delicate routine—if we can even call it a routine. This wide-ranging responsibility is a lot, and it often leads to burnout.

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How To Start A Waste-Free Restaurant In The USA

The Restaurant Times

Globally, food waste generates 4.4 This is one of the reasons why food waste has been gaining momentum over the past few years. In the US, food waste and related packaging account for almost 45% of the material that goes into landfills. Step-by-step Guide For Starting A Waste-Free Restaurant In The US.

Waste 98
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15 Restaurant Metrics to Know and How To Use Them

7 Shifts

Numbers can give us insights into everything from profits and losses to average customer spend to how often employees cycle through. Break-even point. Employee turnover rate. Sales per labor hour. You can now determine what percentage this is off your overall sales to get a picture of your restaurant's financial health.

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A Guide to the Role of a Restaurant Manager: Duties, Daily Routine, and Essential Skills

7 Shifts

Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. Managing a restaurant is a delicate routine—if we can even call it a routine. This wide-ranging responsibility is a lot, and it often leads to burnout.

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Amid Influx of New Employees, Restaurants Must Build and Reinforce Brand Excellence

Modern Restaurant Management

Fewer employees have carried the burden of prepping, cooking, and serving food while working to keep guests safe. This influx of new employees means that restaurant brands will need to build (and reinforce) cultures of excellence. The recent workforce shortage brought the restaurant industry to its knees.

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2024 Outlook: Restaurant Trends and Challenges, Part Three

Modern Restaurant Management

Consider, for instance, a scenario in which your Point of Sale (POS) system can forecast the popularity of a new dish based on historical customer behaviour. This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits.

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