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Strategies for Achieving a Zero-Waste Kitchen in Your Restaurant

Modern Restaurant Management

Managing Inventory The first area of focus for any waste elimination strategy is your restaurant’s approach to ingredients. Automated inventory controls are becoming more accessible to even small restaurants, so implementing these throughout your organization is worth implementing.

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Building Resilient and Less-Stress Restaurant Operations

Modern Restaurant Management

For example, implementing procedures to monitor inventory closely can prevent overstocking or food spoilage, while clear cleaning and maintenance schedules ensure the proper use and consumption of supplies. Adopt technology : Use tech solutions to simplify operations, such as automated scheduling or inventory tracking systems.

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FSMA Rule 204 Food Safety Countdown: What Restaurant Managers Need to Know Now

Modern Restaurant Management

When restaurants receive food that has a journey from “farm-to-fork” fully documented with reliable supply chain data, that operator is better equipped to act quickly in a crisis. Improved traceability means better inventory management, as restaurants have clearer insights into what’s coming in and going out of the kitchen.

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Best Practices for Holiday Security in Restaurants and Bars

Goliath Consulting

Train employees to identify phishing attempts and maintain PCI compliance to safeguard customer data and ensure secure payment processing. Train bartenders to recognize signs of overconsumption and enforce policies for refusing service to intoxicated patrons. Ensure unblocked pathways to exits and comply with fire safety codes.

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2025 Cybersecurity Outlook for Restaurants 

Modern Restaurant Management

Without greater cybersecurity education and deepfake awareness training , it will be increasingly difficult for on-the-ground employees to tell fraud from fact—and they’ll need to.

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How to Calculate and Improve Your Bar’s Profit Margin

7 Shifts

Once you have that total, subtract all of your costs, such as labor, inventory, rent, utilities, and other operating expenses. Bars that effectively manage their inventory and reduce waste tend to maintain higher margins. To calculate your pour cost, you have to know the total cost of your alcohol inventory.

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‘Great Partners Build Great Brands’

Modern Restaurant Management

Ballas shares his insights with Modern Restaurant Management (MRM) magazine and discusses issues that must be on the radar for franchises and brands including AI, automation, sustainability, staffing, training, and more. What are some key trends you expect to affect the franchise landscape this year and in years ahead?