Modern Restaurant Management

DECEMBER 3, 2020

. "Blendid is on a mission to make delicious and customized food accessible to all using robotics and AI. "We're proud to team up with the leading smoothie brand on this new opportunity to provide a solution for contactless food preparation and delivery which has become imperative during the COVID-19 pandemic."

Franchise 415

Franchise Franchising Catering Online Ordering 415

The Rail

MAY 15, 2024

Peer into counter service restaurants, from fast food chains to trendy eateries, which play an active role in the restaurant industry. You place your order at the counter or kiosk, grab a number or buzzer, and typically receive your food at the counter. Generally lower food prices than full-service restaurants.

Fast Casual 130

Fast Casual Customer Service Customer Experience Fine Dining 130

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now began as a food truck in 2009 and was founded by husband and wife duo, Akash and Rana Kapoor, and supported by co-founder and Senior VP of Operations, Amir Hosseini. Our business growth in the last decade has positioned us to create change for good and implement creative solutions for our planet, our people and our food.

Franchise 341

Franchise Franchising 2020 Leadership 341

Restaurant Clicks

JANUARY 28, 2020

Use Live Entertainment. Use Live Entertainment. Live entertainment can be a huge draw to attract customers to your grand opening. They may come for the entertainment, but return because they loved the service, food, or all-around aesthetic of your restaurant! You should also be thoroughly prepared inventory-wise.

Social Media 78

Social Media Entertainment Influencer Customer Experience 78

Xtra Chef

APRIL 15, 2020

Food & Wine’s YouTube channel has a few such videos highlighting restaurants that are adapting. One such video showcases some of the ways a fine dining seafood restaurant in Alabama was following some COVID response restaurant best practices on how to maximize their inventory and make the most of a tough situation.

Fine Dining 85

Fine Dining Tip Distribution Seasonal Menu Restaurant Law 85

Bingage

NOVEMBER 18, 2019

This is a great time to come above all the daily restaurant task like ordering and cooking the same food and serving the favourite dish of customers. Make sure you have complete stock for the evening coz moving out of liquor or food is not a choice. Double Check out your inventory, cutlery, dinnerware, glassware.

Loyalty Program 81

Loyalty Program Social Media Email Marketing Advertising 81

Restaurant365

OCTOBER 27, 2021

It has been estimated that each year, more than 100 billion pounds of food is wasted in the United States. That equates to more than $160 billion worth of food thrown away each year. At the same time, in many parts of the United States, there is a crisis caused by people having limited access to healthy & affordable food options.

Waste 78

Waste Food Online Ordering Food Order 78

Sling

JULY 1, 2023

Look for spaces near other popular restaurants, transportation hubs, or entertainment venues. A massive menu may not be the best idea, as it might lead to unused or spoiled inventory. 8) Partner with suppliers No matter how good your menu is, you can’t prepare anything without the right ingredients and supplies.

Fine Dining 78

Fine Dining Cash Management Restaurant Law Consumer Goods 78

BNG Point of Sale

AUGUST 19, 2021

Cost of goods sold (CoGS): This is your cost for all food, drinks, and anything else you sell, such as T-shirts and hats. Food and drink inventory costs need to include the ingredients costs per meal or per drink. CoGS Percentage: Take your CoGS total and divide it by the food sales. Food Trucks: 6 to 9% .

Cash Management 52

Cash Management Point of Sale Inventory Food Truck 52

Gourmet Marketing

AUGUST 7, 2020

Per Lightfoot’s orders, bars that do not sell food are no longer able to serve patrons indoors, meaning unless the bar offers patio service, they may only offer alcoholic beverages to-go. Bars that do serve food also have new restrictions, including only allowing six people per table.

Restaurant Law 65

Restaurant Law Fine Dining Food Supply Food Order 65

Apicbase

JUNE 16, 2023

By regularly tracking his inventory and procurement metrics, Fabio was able to reduce his kitchens’ food costs by 18%. In the fast-paced world of the food service industry, having this kind of quick, daily check can be a game-changer. Get a 360-view of your sales & inventory data Adopt restaurant analytics software.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

The Restaurant Times

NOVEMBER 15, 2021

You work hard to train your bar staff, keep your customers happy, maintain positive distributor relationships, stay on top of your bar’s sales and inventory data, keep your establishment clean, bring in business, and reinforce the big picture of your bar, whether you’re a bar manager, beverage director, or general manager. .

Training 52

Training Bar Dietary Restrictions Point of Sale 52

24/7 Waiter

JUNE 2, 2017

There is a seemingly endless list of issues that could affect that figure, including staffing expenses, materials and inventory, premises rental or mortgage, property upkeep (inside and out), and more. ” You also need to consider supplying water only to patrons who request it. Have you looked at the layout of your kitchen?

Operations 34

Operations Equipment Audits Management 34

Modern Restaurant Management

JANUARY 27, 2020

"Students enjoy the convenience of self-ordering opportunities, and we've seen demand for our food service operations increase since installation across our campus. I have staff preparing food instead of taking orders and my customers love the kiosks and transparency. ” Beverages Better with ICE.

Catering 307

Catering Mobile Ordering Customer Service Food Order 307

EATER

JULY 8, 2022

While idle, many industry veterans left foodservice and hospitality altogether; others like ourselves entertained simpler interim concepts in order to ride out the irregularities of the pandemic. In pre-pandemic times this budget would barely afford us a decent food truck. She snarled at our staff. Great customer service!”

Online Ordering 284

Online Ordering Seasonal Menu Customer Service Social Media 284

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. The economic model makes more sense than traditional brick and mortar so many food businesses are moving in this direction. FAT Brands Chairman and CEO Andy Wiederhorn.

2020 345

2020 Kitchen Safety Consumer Goods Food Safety 345

Modern Restaurant Management

APRIL 29, 2025

Meanwhile, according to consumers, here are some opportunities for restaurants: Packaging : 90 percent say they’d order a greater variety of items if the food maintained on-premises quality during delivery; over half would pay more for premium packaging that supported quality during transport. percent for Starbucks, 4.3

Reservations 488

Reservations 2025 Marketing Loyalty Program 488

Modern Restaurant Management

FEBRUARY 26, 2021

Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. ease liquor license requirements, and authorize open container entertainment zones. food supply remains steadfast. Legislation.

2021 403

2021 Food Safety Insurance Uniforms 403