Modern Restaurant Management

FEBRUARY 14, 2020

This preference for environmentally conscious brands makes it critical for restaurants to find ways to integrate sustainability into operations and develop a plan to promote these sustainability initiatives through various channels including digital, marketing materials, and streamlined internal communications and messaging.

Recycling 222

Recycling Sustainability Loyalty Program Social Media 222

Culinary Cues

APRIL 13, 2020

Guests will not likely flock back to our operations, there will still be a considerable amount of trepidation, especially since pre-vaccine life will still include the threat of virus transmission. Basically, you may want to make future plans for an infection control person on your staff. Is this a stretch?

Kitchen Safety 558

Kitchen Safety Uniforms Food Safety Employee Relations 558

Clover - Restaurants

MAY 7, 2024

You will play a pivotal role in shaping the restaurant’s culinary offerings and ensuring the smooth operation of our kitchen. Work closely with the management team to brainstorm new ideas, promotions, and special events. Lead and manage back-of-house kitchen staff, including sous chefs, line cooks, prep cooks, and dishwashers.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

Cheetah

DECEMBER 20, 2021

While different operational strategies and business models are put to the test, one thing is clear – ghost kitchens are not a trend, they are the new reality as delivery and dine-at-home surge. There are various operational models for ghost kitchens. Ghost kitchen start-ups have raised over $22.2

Front of House 148

Front of House Food Supply Back of House Fine Dining 148

Perfect Daily Grind

MARCH 28, 2023

This includes the efficiency of the equipment they use. When in operation, both of these systems work to continuously intake air and heat it to roast coffee. Some roasters also come equipped with more than one heat recirculation system, which can provide a number of benefits. How does heat retention affect day-to-day operations?

Recycling 127

Recycling Article Uniforms Waste 127

Modern Restaurant Management

MARCH 9, 2022

Restaurant operators would be wise to take the following steps to reduce food waste and save money. Proper inventory management is essential to decreasing food waste and saving related expenses. All employees should practice proper “first in, first out” inventory management. Recycle and compost.

Waste 212

Waste Compost Food Recycling 212

The Restaurant Group

JANUARY 27, 2020

For some time now, the members of the foodservice industry in some areas have been forced, at a minimum, to practice proper waste disposal and recycling. For the survey, the NRA questioned 500 operators and 1000 consumers to find out what efforts are being made toward sustainable practice, and which are of primary concern to diners.

Sustainability 88

Sustainability Recycling Compost Waste 88

Modern Restaurant Management

FEBRUARY 16, 2021

Legislators Will Rethink How to Better Manage Product Waste. And as COVID spread, it came became increasingly clear that addressing the larger system that prevents packaging from being properly managed and recycled was a more practical and flexible way to manage bags that were designed to be recycled rather than banning them.

Food Safety 221

Food Safety Recycling Restaurant Law Front of House 221

Open for Business

FEBRUARY 29, 2024

Draw on the experience of your team Your contractor, designer, engineer, architect, and kitchen equipment vendor will be your most valuable allies in getting all of your licenses, permits, inspections, and postings completed properly. She says, “This creates a safer environment for staff and guests and also helps us maintain our equipment.

License 78

License Certification Kitchen Safety Food Safety 78

Modern Restaurant Management

DECEMBER 14, 2023

Implementing sustainable hygiene practices—like using wipers made from recycled materials or controlled dispensers that reduce waste—reinforces your dedication to helping the planet. Back of House What goes into an unforgettable meal? The best restaurants know that it comes from more than just good ingredients.

Front of House 98

Front of House Back of House Customer Experience Sustainability 98

Clover - Restaurants

MAY 3, 2024

City and state health departments monitor local restaurants to ensure they’re following food safety management program guidelines. Additionally, in order for restaurant leaders to operate as a certified safe food handler , such as managers and chefs, they must pass assessments related to food safety and risks like foodborne illnesses.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Modern Restaurant Management

OCTOBER 6, 2022

There is no longer an answer as to what's stopping these restaurants from adopting organic waste management solutions. percent of the leftover food is recycled, 1.4 In an era of rapid urbanization and population growth, waste management is critical for sustainable, healthy, and inclusive cities. percent, is discarded.

Waste 177

Waste Compost 2050 Recycling 177

Sustainability Beyond the Plate

JANUARY 26, 2017

Until 2016, commercial organic recycling was limited to the dedicated few. If you produce 4 cubic yards* (the size of a standard commercial bin, not the smaller ‘cart’) or more of organic waste per week, you must separate and recycle that waste. Composting can be considered a form of recycling. What do I need to do?

Recycling 40

Recycling Waste Compost Reference 40

Modern Restaurant Management

FEBRUARY 4, 2022

This instability will push operators to trim costs by shortening menus and investing in labor-saving technology to free up cash for wage increases. A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. On the other hand, this may increase the operational cost to a great deal.

2022 216

2022 Customer Service Online Ordering Website Management 216

Modern Restaurant Management

FEBRUARY 9, 2022

When managing an influx of cash, there is an increased chance of risks for cash mismanagement. Soft and hard costs can add up and can typically justify implementing a cash logistics solution like a cash recycler or smart safe. This frees up more time for your employees to be assisting customers and minimizes the opportunity for error.

Cash Management 183

Cash Management Recycling Transportation Sports 183

The Food Corridor

NOVEMBER 29, 2022

Check out the Shared Kitchen Operations Manual for over 107 pages of customizable policies, templates, forms, and guidelines. Establishing Operational Policies and Procedures A policies and procedures manual can seem like an enormous undertaking for shared-use kitchens/incubators just getting started.

Equipment 52

Equipment Food Supply Book Kitchen Safety 52

Perfect Daily Grind

JANUARY 27, 2023

EL&N also operates six locations in Riyadh. The keynote speech delivered by Michael Opitz, Managing Director of Hanns R. Uganda Coffee Development Authority distributes wet processing equipment to 35 local farmers and co-operatives. Growing Coffee in the Face of Climate Change to air on YouTube on 8 February 2023.

2023 112

2023 2022 Events Certification 112

Modern Restaurant Management

NOVEMBER 3, 2021

Restaurant management is no exception. Naturally both are integral to any restaurant operation, so what changes can be made to reduce your restaurant business’s carbon footprint? Awareness of this link between carbon emissions and the effects of climate change, caused by global warming, has grown.

Food Supply 204

Food Supply Transportation Compost Waste 204

Sling

JULY 14, 2020

In this article, the restaurant-management experts at Sling have created the ultimate checklist to help you keep your eating establishment — be it a food truck or a seven-course restaurant — as clean and safe as possible. Include in your cleaning all supplies and equipment that your wait staff and food runners use on a regular basis.

Front of House 78

Front of House Back of House Food Supply Recycling 78

The Restaurant Times

JANUARY 13, 2022

Many bakers are exploring ways to eliminate this wastage through customer awareness and operational modifications. As such, a waste-free bakery can benefit both the business and the environment in which it operates. The plan must take cognisance of your objectives, business-specific factors, and other general operations.

Waste 52

Waste Kitchen Safety Equipment Social Media 52

Modern Restaurant Management

MARCH 16, 2021

As Modern Restaurant Management Restaurant (MRM) magazine celebrates its fifth anniversary this month, we reached out to industry insiders to garner their insights on what issues have impacted the industry over the last five years and what issues they feel will impact restaurants in the years to come. “Will this look good on Instagram?”

Fast Casual 122

Fast Casual Front of House Fine Dining Mobile Ordering 122

Perfect Daily Grind

OCTOBER 1, 2022

The online event will explore the challenges that farmers and their communities face, as well as OOH coffee operators, and expand on how Nescafé provides support to these supply chain actors. Speakers will include Head of Beverages at Nestlé Professional, Patrick Stern, and Relationship Manager at Perfect Daily Grind, Nicholas Yamada.

2022 135

2022 2023 Point of Sale Webinar 135

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

Modern Restaurant Management

NOVEMBER 7, 2019

In creating strategies for a recycling and food waste plan, ask them how they would put that into practice. “10 percent energy reduction compared to 2017 by the end of 2020” or “95 percent correct recycling by July compared to the 55 percent of 2018.” Employees are on the floor daily, making the restaurant run.

Sustainability 154

Sustainability Recycling Waste Communication 154

Modern Restaurant Management

MAY 21, 2020

The news may raise concerns for both customers and operators alike because it’s no secret just how contagious COVID-19 can be in public places. They are cost-effective and reduce the likelihood of contamination – buy disposable menus in bulk and recycle them. Use Disposable Bottles for Condiments. Protect Your Employees.

Social Media 197

Social Media Food Safety Cash Management Kitchen Safety 197

Modern Restaurant Management

OCTOBER 22, 2019

By 2025, McDonald’s plans to recycle guest packaging in 100 percent of its restaurants. The brand has also pledged that 100 percent of its guest packaging will come from renewable, recycled, or certified sources. Other catering supplies that have been adapted to meet environmental demands include cooking equipment.

Catering 79

Catering Supplies 2025 Recycling 79

Modern Restaurant Management

MARCH 3, 2022

Thankfully, there are strategies that managers and employees can follow to help keep restaurants safe and inviting. There are even durable sustainable tools made from recycled materials, like brushes and broom handles made from repurposed plastic bottles and mop heads made from textile scraps.

Kitchen Safety 189

Kitchen Safety Food Safety Front of House FOH 189

Perfect Daily Grind

SEPTEMBER 20, 2022

With the number of smaller roasters operating in the specialty coffee industry growing by the month, it’s clear that the demand for high-quality, low-MOQ custom printed coffee bags is growing. Elyne Yang is the Chief Assistant and Supply Chain Manager at MTPak Coffee.

Sustainability 161

Sustainability Design Retail Technology 161

The Rail

JULY 19, 2022

Below, we look at five major changes that are reinventing traditional restaurant operations alongside some false beliefs that restaurant operators need to avoid. #1 Restaurant technology encompasses various modern and state-of-the-art equipment, tools, software, and solutions that food establishments now use on a regular basis.

Online Ordering 52

Online Ordering Front of House Food Supply Back of House 52

Modern Restaurant Management

JANUARY 12, 2022

The pandemic has permanently altered the consumer-restaurant relationship with operators investing in technology and real estate to align with changing consumer preferences, according to the 2021 Restaurant Franchise Pulse survey, conducted by TD Bank. Operator optimism and investment fuels future credit needs.

2022 210

2022 Mobile Ordering Guest Recovery Point of Sale 210

The Restaurant Group

DECEMBER 3, 2021

As food deliveries and takeaways continue to rule the food industry in 2022, forward-looking restaurants are now moving away from plastic and other non-recyclable materials in their food packaging. The year 2021 was a major learning curve for food operators across the world, and the incoming year is only set to steepen this curve.

2022 78

2022 Catering Compost Food Safety 78

Modern Restaurant Management

JUNE 27, 2022

You might try to recycle your old paper menus when you add new dishes to the mix, but no paper or plastic at all is really the best way to go. The lower your marketing costs, the more money you can spend on essential things like high-quality ingredients, inviting decor, and of course, fair pay for your employees.

Online Ordering 199

Online Ordering Customer Service Fast Casual Recycling 199

Modern Restaurant Management

APRIL 8, 2020

The National Restaurant Association found that almost half of consumers surveyed consider a restaurant’s sustainability efforts — such as recycling, donating food, or reducing food waste — when making the decision to spend money on a venue.

Events 184

Events Beverage Recycling Seasonal Menu 184

Perfect Daily Grind

JUNE 21, 2020

Simon Lewthwaite is Business Development Manager at Caravan Coffee Roasters , where they have been using an automated SP9 from Marco Beverage Systems. Patrick Greer, Cold Brew Operations Manager at Draft Coffee Solutions , says, “It’s no secret people are getting impatient with slow bars. It’s not just about packaging, though.

Café 137

Café Consumer Goods Customer Experience Sustainability 137

Modern Restaurant Management

OCTOBER 22, 2020

QR codes are providing customers with digital access to menus – replacing traditional paper menus that require cleaning, recycling and never-ending updates – making this aspect of the restaurant experience truly touchless.

2020 203

2020 Mobile Ordering Customer Experience Customer Service 203

Modern Restaurant Management

MARCH 9, 2021

Waste management is one of the challenges affecting the restaurant industry. But costs aren't the only problem here; more waste means more hauling fees, landfill fees, increased equipment costs, and more. If you want to reduce waste production, plan your waste management and increase profits, you should start by mapping your goals.

Waste 199

Waste Management Management Recycling 199

Next Restaurants

MAY 26, 2020

The news may raise concerns for both customers and operators alike because it’s no secret just how contagious COVID-19 can be in public places. 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 89

Webinar Social Media Food Safety Cash Management 89