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How Better Cooking Oil Management Enhances Efficiency and Reduces Costs

Modern Restaurant Management

By integrating these sustainable practices related to cooking oil, restaurants can make a significant positive impact on the environment and contribute to a more sustainable food system overall while not necessarily negatively impacting the financial conditions within the operation. How should operators be training their staff? ."

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How Restaurants Can Utilize a Small Business Loan to Fuel Growth

The Rail

A well-utilized small business loan gives the financing required to scale your restaurant effectively and turns prospects into real outcomes. Expanding Operational Capacity to Meet Higher Demand When customer demand increases, businesses that do not scale up quickly lose valuable opportunities to competitors.

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Bridging the Gap: Integrating Legal and Insurance Considerations into Restaurant Cybersecurity Response

Modern Restaurant Management

Brands (owner of KFC, Taco Bell, and Pizza Hut) suffered a ransomware attack that forced the closure of approximately 300 restaurants in the UK and exposed personal information of hundreds of thousands of employees. Implementing a formal vendor risk management program helps restaurants track these requirements across all partners.

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What Restaurateurs Need to Know about Third-Party Cybersecurity Risks

Modern Restaurant Management

Here are common third-party cybersecurity vulnerabilities and what restaurateurs can do to protect their businesses: 1. First, bad actors gain unauthorized access to your POS vendor’s development environment, perhaps by exploiting known security vulnerabilities or using phishing tactics to steal employees’ login credentials.

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The Science of Food Safety: Understanding and Preventing Foodborne Illness Outbreaks

Modern Restaurant Management

In fact, the larger the business, the more safeguards are required to effectively monitor health and wellness at scale. In a busy kitchen where team members are handling hundreds of items per hour, this can create dozens of contamination points before any visible signs appear.

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THE IMPORTANT THINGS I LEARNED IN THE KITCHEN

Culinary Cues

Fifteen minutes early is not just being present its being ready to make a difference. [] IF YOU CAN LEAN YOU CAN CLEAN Yes, time is money, and the original intent of this often-used statement may relate to the cost of labor, but most importantly it relates to how you approach life. Dont go there!

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How Our Pop-Up Expanded to Serve a 10,000-Person Waitlist

EATER

In September 2020, amid COVID-related dine-in restrictions, Huang started using its kitchen for a delivery-only pop-up, selling a cross between Nashville hot chicken and Sichuan fried chicken. Here, Huang explains how business has changed since going brick-and-mortar and how hes kept prices low over the past five years.

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