Modern Restaurant Management

FEBRUARY 4, 2022

A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. Consider, removing processed or pre-packaged ingredients from their inventory. Diners simply don’t want the low food quality that often comes with long menus. Focus on seasonal produce to ensure peak freshness.

2022 547

2022 Online Ordering Customer Service Website Management 547

Lavu

JUNE 6, 2025

Increasing restaurant profits allows you to invest in upgrades, like better equipment or a nicer place for customers to eat. By closely monitoring and optimizing this percentage, restaurants can better manage their inventory, minimize waste, and lower their overall expenses, ultimately maximizing cost reduction.

Loyalty Program 78

Loyalty Program Waste Recycling Inventory 78

Modern Restaurant Management

MAY 12, 2020

Dunkin’ is also on track to fully transition to new, recyclable hot coffee cup lids in all of its U.S. The company is also on track to be fully transitioned to recyclable hot coffee cup lids in its U.S. The new lids are made of #5 polypropylene that can be recycled in cities and towns that offer #5 recycling.

Mobile Ordering 376

Mobile Ordering Online Ordering Food Order Hospitality 376

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. Taco Bell committed to making all consumer-facing packaging recyclable, compostable or reusable by 2025 worldwide. Taco Bell's 2020 Commitments.

Franchise 340

Franchise Franchising 2020 Fast Casual 340

Modern Restaurant Management

FEBRUARY 18, 2020

In essence, this shift should lead restaurants to embrace the idea of maintaining a truly “intelligent” smart kitchen, one that will be tech-equipped to continue evolving with consumer demands. Guests will demand a personalized journey when food is delivered to their door. Integration with third party aggregators.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Cheetah

DECEMBER 20, 2021

And for established eateries, ghost kitchens enable them to take full advantage of the boom in delivery orders without creating permanent changes to their business including rent,staff, equipment and so on. Costs are usually dependent on the space, special equipment and duration of agreement. 4 Leading Ghost Kitchens Compared.

Front of House 148

Front of House Food Supply Back of House Delivery 148

Cheetah

APRIL 30, 2021

A commissary kitchen is a licensed commercial kitchen regulated by the local health department where foodservice providers can safely and legally prepare, cook and store food and equipment. More importantly, they can give you access to special equipment. Look for storage in the form of shelves, refrigeration space, and freezer space.

Food Truck 147

Food Truck Food Supply Food License 147

Modern Restaurant Management

MAY 7, 2021

The guest packaging will be tested in 51 of our company-owned restaurants in Miami and utilizes alternative materials, such as Frypods® made with renewable unbleached virgin paperboard; cutlery made with cPLA, a plant-based plastic; and napkins made with 100 percent recycled fiber. Away From Home, Kraft Heinz.

Franchise 433

Franchise Franchising Sustainability Fast Casual 433

The Restaurant Times

JUNE 17, 2021

When opening a new restaurant, bakery, or cafe, one of the first things that pops up in one’s mind is buying kitchen equipment. This is where used kitchen equipment comes into the picture. Labor costs, rental costs, and inventory costs constitute the major part of the investment. Pros Of Buying Used Kitchen Equipment.

Equipment 52

Equipment Recycling Insurance Sourcing 52

The Rail

JULY 19, 2022

Restaurant technology encompasses various modern and state-of-the-art equipment, tools, software, and solutions that food establishments now use on a regular basis. Restaurant automation solutions, for functions like stock and inventory, order processing, or CRM. 1 - Technology. Restaurant management systems.

Online Ordering 130

Online Ordering Front of House Food Supply Back of House 130

Restaurant365

JULY 14, 2021

Divide your recyclables, trash, food waste, etc by either temporarily setting up different waste bins or by sorting through waste at the end of a shift. While food waste reduction is extremely beneficial in the long-term, it requires some additional work to properly store, monitor, and use inventory ingredients.

Waste 78

Waste Compost Food Inventory 78

The Restaurant Times

JULY 28, 2021

When large amounts of food or inventory are wasted, the overall revenue of the restaurant goes down. You don’t want to waste your inventory on burnt or spilt food. Controlling wastage due to burnt or spilt food is something that you can do by introducing experienced staff and high-quality equipment to your kitchen.

Waste 52

Waste Management Management Operations 52

The Restaurant Times

OCTOBER 29, 2021

This eliminates waste and decreases the load on inventory. Use Eco-friendly Equipment. You can use recyclable materials like paper to create cups, containers, straws, cutlery, and even carry bags. To design your menu efficiently, choose dishes whose ingredients can be crossed over and used. If they can go for it, why can’t you?

Food Truck 97

Food Truck Sustainability 2021 Food 97

Clover - Restaurants

MAY 7, 2024

Requirements: Execute recipes with precision and consistency Assist executive chef with menu planning and development Comply with health and safety regulations, maintaining a clean, friendly, and organized kitchen Optimize resource use and minimize waste to manage food costs and inventory 6.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

Marketman

JUNE 18, 2019

Much to your surprise, the amount of food that was wasted could virtually feed a small nation.Trash was being tossed into the recycle bins, contaminating the truly recyclable items. Recyclable items were being thrown in the trash, substantially increasing your disposal fees. The results were shocking! Eco Kitchenware.

Recycling 63

Recycling Sustainability Waste Compost 63

The Restaurant Times

JANUARY 13, 2022

Purchase Kitchen Equipment. A significant slice of the capital outlay of a bakery business goes into purchasing the kitchen equipment. Some of the equipment that goes into the priority list include worktables, dough preparation tools, proofing cabinets, and bakery ovens. Marketing And Promotion.

Waste 52

Waste Kitchen Safety Equipment Social Media 52

Apicbase

APRIL 28, 2023

The Killer — Poor inventory management. Inventory management should be chapter one in every restaurant manual, because when it’s not, it will kill profit margins faster than a tornado in a china shop. Your staff throws money in the bin when items spoil (see poor inventory management), which is, well, shameful.

Waste 52

Waste Food Point of Sale Inventory 52

Next Restaurants

MAY 26, 2020

With less inventory and even fewer customers coming in, we recommend that you widen your margins and revamp your offerings. They are cost-effective and reduce the likelihood of contamination – buy disposable menus in bulk and recycle them. Disposable menus are a great sanitary alternative to traditional menus.

Webinar 88

Webinar Social Media Food Safety Cash Management 88

The Restaurant Times

OCTOBER 14, 2021

This article aims to let restaurateurs know about the equipment and supplies that are must-haves for a successful bar setup. . No bar can function without a bottle opener; it is undoubtedly the most crucial equipment. Remember, you can recycle these corks if extracted in an unharmed manner. 14 Must-Have Supplies For A Bar Setup.

Bar 52

Bar Supplies Equipment Beverage 52

Modern Restaurant Management

MARCH 11, 2025

Whether it’s speeding up order times, improving inventory management, or boosting loyalty programs, every tool should serve a purpose. We’ve found ways to use less plastic and recycle more. Aligning tech with business goals is a must. A key part of this shift is efficient data sharing across the supply chain.

Loyalty Program 471

Loyalty Program Mobile Ordering Customer Experience Online Ordering 471

Sustainability Beyond the Plate

JUNE 30, 2017

A variety of food and energy waste-related subjects were presented during the two sessions including composting, recycling, hardware technologies for reducing pre- and post-consumer food waste streams, software solutions for food rescue, and reducing the use of disposables.

Waste 40

Waste Seminar Recycling Food 40

Modern Restaurant Management

JANUARY 27, 2020

The Institute of Culinary Education (ICE) developed a new Beverage Studies program with three in-depth courses covering fluency in tasting and serving, effective team and inventory management, and increased professionalism to achieve success in the beverage sector of culinary and hospitality businesses.

Catering 305

Catering Mobile Ordering Customer Service Food Order 305

Modern Restaurant Management

APRIL 29, 2025

Additionally, while 99 percent of all companies consider sustainability to be important, only half have taken steps to implement sustainability practices within their supply chains. “To remain competitive, organizations must adopt greater agility, innovation and sustainability throughout the entire supply chain.

Reservations 488

Reservations 2025 Marketing Loyalty Program 488