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FDA’s Food Safety Modernization Act (FSMA) Rule 204 approaching, restaurant operators stand to gain improved confidence in the safety and quality of the food they serve. The resulting improvements in data accuracy and reliability will help the operator respond to food safety incidents efficiently.
The restaurant industry is fast-paced and demanding, with constant pressures to deliver excellent service while managingoperations smoothly. Balancing staff needs, customer expectations, and resource constraints can quickly overwhelm staff and management alike. Streamlined processes mean fewer last-minute crises for everyone.
It’s also critical to have equipment that is well cared for and cleaned correctly on a regular basis. That includes food prep equipment like mixers, food processors and slicers. Remember to always unplug food prep equipment prior to any care or cleaning! Check the operator’s manual.
The crime in our industry is that many operators (most operators) do not know how much power they have over their vendors. This is an exercise that every operator should do at least once a year, and there is no better time to start than the start of a new year. This isn’t a knock on them. That’s a different story.
food and beverage professionals, from restaurant owners to food service managers, providing insights into the real-time challenges and opportunities within the industry. To equip you with the necessary information to navigate this competitive landscape, read on for a detailed look at what’s driving the U.S.
A large chunk of that comes down to complex problems in global food supply chain management that most restaurants have little control over. What restaurants can do, however, is re-think how their direct food supply is managed – from transport to inventory control. Around 33 to 40 percent of food goes to waste each year.
At this time of year, restaurant operators often search for ways to be more efficient, reduce costs and be more profitable. To learn more about how cooking oil management can help with this goal, Modern Restaurant Management (MRM) magazine reached out to John Michals, COO of Filta Environmental Kitchen Services.
A recent eBook by Softarex Technologies highlights all the main aspects of AI usage in restaurant operations, from customer service to back-of-house management. Enhancing Customer Service with AI One of the most visible applications of AI in restaurants is in customer-facing operations.
However, new uncertainties—from economic pressures to labor shortages—underline the importance of robust risk management strategies as the linchpin for future success. By mid-2024, 82 percent of food and beverage operators were still actively recruiting, with chefs and cooks comprising 30 percent of open roles.
Ever wondered where to splurge and where to safely conserve when it comes to operating and growing your restaurant? From managing food costs to investing in equipment and personnel, don't miss this opportunity to elevate your restaurant's performance and profitability! April 18th, 2024 at 9:30am PDT, 12:30pm EDT, 5:30pm BST
Your staff, especially your restaurant manager, plays a crucial role in the overall dining experience. Looking for someone to oversee day-to-day operations is a critical business decision that needs careful consideration. How do you manage customer expectations when wait times are longer than usual?
In a recall crisis, the media can be your greatest ally or your worst enemy – it all comes down to how you manage the message. With food recalls at a five year high , there’s (understandably!) increased consumer demand for real-time information about these incidents.
" To learn more about the courses and induction cooking methods, Modern Restaurant Management (MRM) reached out to Chef Chris Galarza, Founder of Forward Dining Solutions LLC and Co-founder of EcoChef, who assisted in Chatham’s induction conversion and who helped design Chatham’s ACF courses. . "This
When restaurant operators think about reducing operating costs, they often think they have to make large, sweeping cuts. Staff Appropriately When restaurants cut employees or reduce tables, they don’t end up with fewer expenses–they end up with burned-out, disgruntled team members who aren’t operating at their best.
Speaker: Lissa Bowen - Chief People + Culture Officer, Full Course Executive Director, Full Course Foundation
Effectively addressing this challenge requires a comprehensive approach that combines conventional management techniques, insights from neuroscience, and stress management strategies. July 25, 2023 at 9:30am PT, 12:30 pm ET, 5:30 pm BST
To facilitate a successful seasonal hiring process, restaurant operators must understand the full lifecycle of a seasonal hire – from recruitment to onboarding to retention – and how each stage presents an opportunity for restaurants to enhance their business and cultivate stronger teams.
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.
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2025. When consumers order more food online, it’s clearly good for business – but it can also make it harder for businesses to manage inventory.
However, to unlock AI’s potential, leaders will likely need to balance innovation and operational discipline, strengthen governance, and address capability gaps to help optimize operations, boost margins and future-proof their business — in both the front and back of house.”
It takes commitment alongside some investment in specific areas of operations. Managing Inventory The first area of focus for any waste elimination strategy is your restaurant’s approach to ingredients. By managing your food more effectively, you’re minimizing costs and reducing pressure on the environment.
How do factors like suppliers, but also kitchen layout, equipment design, and workflow patterns impact contamination risk? In light of recent E-coli incidents and the Boars Head Listeria outbreak, all with trusted and respected brands, what should operators be doing to ensure guest trust?
In 2022, with the introduction of ChatGPT, we saw restaurants – and just about everyother industry – look for ways to incorporate artificial intelligence within their customer operations. Start by looking at internal and operational processes before rolling AI into customer-facing interactions.
By Jose Chavez, Contributor Managing multiple locations is tough in the restaurant business. Restaurant businesses need to adopt technology that enables collaboration among remote teams and simplifies management if they want to succeed. It ensures process consistency and simplifies operations across multiple sites.
Yelp is introducing a slew of new AI-powered updated tools designed to help restaurant operators be more efficient as well as improve the overall dining experience. In the coming months, AI-powered analytics will summarize feedback and trends over time to inform future operations.
Serving alcohol is a fundamental part of many restaurant operations, but it also presents significant liability risks. From over-serving intoxicated guests to improperly checking IDs, restaurants can face serious legal, financial and reputational consequences for failing to effectively manage their liquor liability risks.
These changes are driven by a combination of consumer demands, technological breakthroughs, and the industry’s need to adapt to economic and operational challenges. From reimagining workflows to enhancing guest interactions, technology is shaping how restaurants, bars, and hospitality businesses operate.
In conjunction with thorough preventive measures such as vulnerability scanning and penetration testing , operators are already taking more effective steps to avoiding data leakage. They can help you find and install an effective MFA solution that fits your current data protection setup that’s also easy for your team to manage.
As a restaurant manager, you want to do everything in your power to keep your commercial kitchen as well as your entire facility safe and welcoming to staff and patrons alike. However, fire hazards such as neglected kitchen equipment and grease buildup can lead to serious kitchen fires, threatening lives and livelihoods.
A manageable workload and smooth-running workplace will keep your employee satisfaction high so you don’t have to worry about unhappy workers. By keeping an eye on your real-time POS data in comparison to your predictions, you can quickly identify whether you are above or below sales expectations and adjust your operations accordingly.
The Turning Point: Expanding into CPG Scaling an artisan food business isn’t just about making more product—it’s about ensuring that growth doesn’t dilute quality, customer experience, or operational efficiency. Space or equipment constraints that prevent further growth in the current setup.
The average restaurant operating a sit-down dining experience can miss 15-30 percent of incoming calls on average, with that number possibly being even higher during busy hours. Operational Efficiency : No constant interruptions for staff to focus on what matters when an AI phone host is available 24/7 3. menu, hours, etc.),
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.
As a restaurant manager, maintaining food safety is your number one responsibility. As a manager, understanding the causes and symptoms of foodborne illness is key, not just for staying in compliance with health regulations but also for safeguarding the health of your customers (and the reputation of your business).
Restaurant operators are dealing with shrinking margins, labor shortages, and higher guest expectations than ever before. It’s about taking friction out of operations—so staff can spend more time focused on hospitality, not paperwork. This isn’t about replacing people with machines.
A new year is creeping up on us again, bringing fresh opportunities—and challenges—for restaurant operators. Focus on: Verifying Pay Rates : Confirm all employees’ wages comply with 2025 minimum wage and overtime regulations, adjusting rates for tipped employees and salaried managers as needed.
One of operators most difficult challenges is balancing restaurant operating costs without compromising the food, service, and customer experience that makes your restaurant unique. The Three Types of Restaurant Operating Costs Before you can start paring down expenses, you have to understand what youre actually spending and why.
Retailers : Grocery stores have responded by imposing purchase limits on eggs to manage supply. Advanced Inventory Management : Utilizing data-driven forecasting tools allows businesses to anticipate fluctuations and adjust procurement strategies accordingly. Bakeries and breakfast-focused establishments are particularly vulnerable.
consumers not only spurring inflation but lowering overall consumption and slowing the economy, cautioned Ben Johnston, Chief Operating Officer of Kapitus, a small business lender and marketplace. "U.S. " What can restaurant operators do to take proactive steps to mitigate potential future shocks to their supply chains and costs?
Regular staff training ensures your employees are equipped to handle a fast-paced restaurant environment and the challenges that come with it, deliver exceptional service, and adapt to evolving industry trends to stay competitive. Cash handling : How to operate a cash register, manage transactions, and process payments.
Yet even then, operators were innovating—often quietly and creatively. Over the last two decades, I’ve worked alongside operators in just about every hospitality setting—independent cafés, high-end dining rooms, food halls, and regional chains. The pandemic redefined how restaurants operate.
While most Dominic’s operators, including me, were focused on the day-to-day challenges of running and building successful restaurants, Vincent made millions of dollars operating just one location. He knew he was a great operator, but he also knew the importance of having an exit strategy.
Back-office digital innovations are also helping restaurants manage costs and make the most of their workforce. Inventory management tools, for example, enable the real-time tracking of food stock, alerting staff to use items before they spoil and reducing waste. Staffing and workforce management tools are also proving useful.
Heating and cooling, refrigeration, and cooking equipment are the biggest energy users, followed by lighting. It’s a great tool for our overall success,” said Emily Lyall, operationsmanager at the Lafayette Public House , a coffee, bar, and kitchen. And new equipment is often beyond the reach of small restaurants. “We
It is consequentially more difficult for restaurant owners and operators to obtain comprehensive coverage at a fair price – let alone find policies with the specific coverages they need. Understanding Restaurant Safety Restaurants are fast-paced operations and any safety vulnerability can quickly derail business.
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