Remove Equipment Remove Inventory Remove Menu
article thumbnail

Five Ways to Use POS Data to Forecast Holiday Demand for Your Restaurant

Modern Restaurant Management

Improve Seasonal Menu Offerings When it comes to the holidays, consumers love to tuck into festive favorites. It’s the perfect season for experimenting with new menu items that align with previous seasonal trends. On the other hand, no restaurant wants to risk overordering.

POS
article thumbnail

2025 Outlook: Experts Weigh In on Restaurant Trends and Challenges, Part One

Modern Restaurant Management

When consumers order more food online, it’s clearly good for business – but it can also make it harder for businesses to manage inventory. In 2025, restaurants need to have a plan in place that ensures they are effectively managing inventory and redirecting unused, still edible food to donations.

Insiders

Sign Up for our Newsletter

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

article thumbnail

The AI Revolution in Restaurants: Transforming Operations and Customer Experience

Restaurant Business

These systems can understand various accents and dialects, process orders accurately, and even upsell menu items based on customer preferences. One of the most impactful areas is inventory management. AI-powered drive-thru systems are revolutionizing one of the most popular touchpoints for quick-service restaurants (QSRs).

article thumbnail

Smarter, Faster, More Human: Why AI and Automation Are Transforming Restaurants

Modern Restaurant Management

For example, Taco Bell is using AI-driven labor and inventory management tools to fine-tune staffing and reduce food waste. Other restaurants are integrating AI into reservations, guest messaging, and even menu pricing—helping them react to demand in real time.

article thumbnail

Smart Supply Chain Management Can Reduce Food Waste and Improve Margins in Your Restaurant

Modern Restaurant Management

What restaurants can do, however, is re-think how their direct food supply is managed – from transport to inventory control. About 17 percent of food is wasted at the consumer level, and yet many restaurants don’t even know how much of their inventory is going to landfill each month. It’s the cost of waste.

article thumbnail

Modernization Is on the Menu: How Restaurants Thrive in Today’s Competitive Landscape

Modern Restaurant Management

It would be a safe bet that every diner has had a frustrating experience with inconsistent service based on a poor counter engagement, outdated menu board, incorrect order notes – and the list goes on. Analytics are critical to help restaurants gain visibility into traffic, order makeup, sale insights, inventory, and more.

article thumbnail

Cracking the Egg Crisis: Understanding Rising Prices, Supply Chain Solutions, and Strategies for Producers

Modern Restaurant Management

Restaurants, food manufacturers, and consumers are all feeling the strain: Restaurants and Food Manufacturers : Higher egg costs force businesses to adjust menu pricing, seek alternative ingredients, or absorb financial losses. The Economic Impact on Stakeholders The ramifications of rising egg prices extend far beyond farmers.