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Recent outbreaks have highlighted vulnerabilities in food safety systems. How do factors like suppliers, but also kitchen layout, equipment design, and workflow patterns impact contamination risk? A brand’s reputation can be irreversibly damaged when the safety of their food is called into question.
With food recalls at a five year high , there’s (understandably!) All food businesses need a strategic communications plan that covers what to do before, during, and after a recall. Media Influence on Public Perception Media coverage can shape consumer opinions about a brand and have long-term impact on brand trust and loyalty.
Steady Online Ordering Brings Food Waste, Donations to the Forefront of Priorities Ordering food online increases restaurant sales, but it also can potentially increase wasted food if proactive measures aren’t taken – for both the business and consumers at home.
While cleanliness shapes a cafe’s reputation from a customer’s perspective, the unseen practices behind the bar have far broader implications for equipment longevity , coffee quality, and customer and staff health. You may also like our article on why equipment longevity needs to be a priority for coffee shops.
A spike in food costs, a drop in sales volume, or one slow season can wipe out months of hard work. They tell you how much money your restaurant keeps after paying for everything from food costs to labor expenses to utilities and rent. There are two kinds of margins you need to know.
In this article, you will learn: The five most important restaurant costs to track and manage Easy strategies for controlling food costs and labor costs Tactics to save money without hurting your guest experience Lets start with the big picture and learn where your money is actually going.
Benefits of Introducing New Dishes to Your Restaurant Rolling out new dishes isn’t just a culinary update; it’s an opportunity to: Attract New Customers – Novelty sparks curiosity, drawing in food lovers eager to explore fresh offerings. Double-check that all kitchen equipment is functioning properly.
In recent years, the food service industry has undergone a rapid transformation of automation and increased technology usage. Fast Food and QSR Value The United States Fast Food & Quick Service Restaurant Market size was valued at US$ 248.8 Growing menu innovation and healthy fast food further drive the growth of the market.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of dramatic Valentine's Day shift, best food scenes, and the evolution of c-store foodservice. As they grapple with rising costs across their supply chain, 71 percent of restaurants plan to increase prices this year.
Offering Bento Packs for individually portioned meals and a la carte buffet-style trays for customizable group settings, L&L’s catering options bring Hawaiian-style comfort food to events large and small throughout our locations nationwide. Leveraging AI throughout all touchpoints and will not only be a trend but a need in 2025.
Specialty coffee, meanwhile, is grappling with similar predicaments: record green coffee costs, supply chain volatility, a string of mergers and acquisitions, and rapidly changing consumer demands. Similar to specialty coffee, many factors influence the final flavour profile of beer. The customer bases also overlap.
Yelp analyzes the millions of reviews on its platform, along with nominations from its community of users, to generate a diverse list of local eateries, from food trucks to fine dining. This edition ranks the top fraud challenges faced by global food delivery and ride-hailing companies in 2024. percent and 2.9 percent, respectively.
Under an exclusive agreement, Kaapi Solutions, a leading provider of premium coffee equipment in India, will be the sole distributor and importer of Rocket Espresso’s Sotto Banco and Doppia machines. warehouse in Riverside, Missouri, featuring hundreds of bags of specialty green coffee, a cupping lab, and roasting equipment.
Farmer Brothers sold assets worth approximately US $100m to TreeHouse Foods in June 2023. The singer‑songwriter and social media influencer Lars Huang will spearhead online marketing campaigns, lead new merchandise launches, and appear at in‑store events to boost Tims China’s profile among Gen Z consumers.
As economic pressures and fluctuating food costs persist, these technologies will be critical for maintaining profitability and ensuring long-term sustainability. Younger generations are increasingly favoring restaurants that prioritize sustainability… local sourcing, reducing food waste, energy efficient operations.
Paperchase’s financial specialists in the restaurant and bar industry analyzed same store data across all restaurant sectors to detail the correlation between equity-market crashes and the food and beverage business. Outside of direct influences on the industry, capital spending has been affected by the 2025 tariffs.
QSRs operate in a competitive and highly complex business space, so one of the highest priorities for these organizations is creating strategic plans that will reduce food waste to avoid lost revenue and wastage disposal fees. According to Rethink Food Waste Through Economics and Date , the U.S. restaurant sector generates 11.4
As such, restaurants are investing in training and development programs to upskill their workforce, ensuring team members are equipped to handle the latest tools and technologies. These factors contribute to a volatile supply chain, influencing everything from ingredient availability to menu pricing strategies.
Since the labor shortage across the supply chain is likely to persist past the short-term and with other costs also increasing, one of the few ways restaurants can maintain their margins without raising their prices is to find ingredients that have better yields and require less labor to prepare. per portion.
Today, examine the effects the pandemic has had on the restaurant and food service industry as well as five simple but effective marketing techniques to boost your local business. Restaurants were harder hit than most because many food related businesses weren’t ready to transition to digital services.
Today, virtual brands are disrupting the foodservice industry, with celebrities, YouTube stars and influencers helping them go mainstream. These spaces are only used to prepare food for off-premises consumption; there is no dining room, curbside pickup or drive thru, which means operators can get by on skeleton back-of-house (BOH) crews.
Supply chains, while showing more stability, are fraught with uncertainty. The food service industry is forecast to reach $1 trillion in sales this year. We’re seeing younger buyers investing in dining experiences that blend food, convenience, and atmosphere with their values as shoppers. The benefit is twofold.
Here’s a quick refresher: Labor Food Utilities Equipment and supplies POS systems Restaurant cost breakdown These five categories typically make up nearly 100% of your operating costs, and are the cost “levers” you can pull or manipulate as a business in order to drastically reduce expenses.
Now, as I oversee operations, IT, and supply chain at Marco’s Pizza, I draw on these early lessons to help grow Marco’s. Operational Empathy: Understand the Core One of the most significant ways my background has influenced my strategy as a COO is through operational empathy. Or someone who dropped their food on the ground.
Sourcing Equipment. Do they serve just coffee or small foods as well? This includes but is not limited to your equipment, permits, menu, and marketing. Rent, equipment costs, supplies, marketing, and paying staff are among the costs you'll incur when just starting. Conduct a Feasibility Study. Obtain Funding.
The discussion included food, beverage, nutrition, lifestyle and unique aspects of boutique and high volume foodservice. Food trucks that bring food to patrons where they live and work has become a part of everyday life. Today’s restaurant guests are more knowledgeable and food savvy than ever before.
Business begins at the endpoint, especially in food service and hospitality. As well, pick-up lockers located away from in-room dining could allow guests to pick up food without human contact. Guest expectations with food have, in a way, always been a moving target. Focus on the Endpoint. Build Data-First Architectures.
Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table. Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food.
15 percent have ordered alcoholic beverages with food for delivery or takeout, on par with the 18 percent of Canadians that say they’re likely to do this. “The developments and improvements made to delivery and takeout containers, food quality and speed have made a lasting, positive impression,” says Barclay.
When restaurants, food businesses, and other organizations become ISO certified, they’re showing that they: Prioritize safety, quality, and compliance, following strict guidelines to ensure safe, high-quality foods. Food safety training must be a priority for all employees on an ongoing basis. any issues to stay compliant.
In this edition of MRM Research Roundup, we have news on understanding customer loyalty, beverage insights, restaurant supply loyalty, the influence of discounts, the state of payments and the evolution of gift cards. 92 percent of respondents said they intend to purchase equipment online more frequently going forward.
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.
For any specialty coffee roaster, one of the key factors to running a successful business is a continuous supply of fresh green coffee. However, with many medium or larger-sized roasters often having anywhere up to a year’s supply of green coffee, how can they manage their inventories as effectively as possible?
Good Food Restaurant Scorecard. Despite skyrocketing demand for plant-based food across the U.S., 42 of the country’s favorite fast food and restaurant chains still don’t offer a plant-based entrée, according to a report released today by The Good Food Institute (GFI).
Other businesses have seen a surge of consumer interest, including chicken-wing joints (+84 percent), pizzerias (+71 percent) and fast-food restaurants (+55 percent). Visible hygiene practices and minimal contact are now the top two factors that most influence consumers. ” Safety, hygiene and the foodsupply chain. .
In 2024, restaurant owners will need to become more aware of what they should or should not count on their payment processors to do; with a greater understanding of what they can control in terms of price hikes and swipe fees, they will be better equipped to drive profits and reduce costly overhead along the way.
“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.
As restaurants around the country look towards reopening, Edward Lee and Lindsey Ofcacek, director of The LEE Initiative are committed to helping reset the supply chains for farmers and restaurant operators who are committed to sustainable food. ” US Foods Donates More Than $10 Million. U S Foods Holding Corp.
Food delivery services have not only changed the way people eat, but they have also provided restaurant operators with both obstacles and possibilities. Understanding the Landscape Food delivery services have changed the restaurant sector, causing an evolution in consumer expectations.
The modern Kitchen Display System (KDS) will be more interactive to increase operational efficiencies and improve quality of food for the chefs and their teams. However, this sales growth wasn’t a function of selling more food, it was a function of selling the same amount (or less) food at higher costs.
This is how you show them the colors and textures of your food. Share User-Generated Content (UGC) Leave encouragement on the tables and menus for patrons to film, share, and tag you in their photos of your food. Show off your equipment, how clean your space is , and how you make their favorite dishes.
This edition of MRM Research Roundup features restaurant industry year-end totals, how restaurant labor is evolving, fast-food brand intimacy and top cities for locavores. Top Fast-Food Brand Intimacy. An Unpopular Year. In December, quick service restaurant chain customer transaction declines were down -8 percent versus last year.
BITAC Food and Beverage. Advertised as a place for “uninterrupted private meetings between decision-makers and solution providers,” BITAC allows for several in-depth conversations between attendees and suppliers of equipment , furnishings, and technology needed to scale and sustain a restaurant business. Food Marketing Conference.
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