Modern Restaurant Management

JANUARY 22, 2025

Unfortunately, this often results in headaches, lost revenue, and extended downtime However, 3D modeling and design technology are ushering in a much-needed revolution in managing renovations, giving a much-needed solution for simplifying the process. pipes intersecting walls) or wrong equipment placements.

Design 221

Design Technology Fine Dining Fast Casual 221

Modern Restaurant Management

APRIL 22, 2025

As a manager orowner,you must train employeestobag garbage, break down recycling products and dispose of oils properly. a restaurant manager or owner keep up with the scheduling of emptying your dumpsters. Correct trash handling, oildisposal,and more is critical in keeping the backlotof the restaurant clean and clear of debris.

Front of House 221

Front of House Back of House Waste Recycling 221

Lavu

JUNE 6, 2025

This guide breaks down 28 proven strategies that help cut unnecessary expenses, streamline operations, and boost profitability—whether you manage a small café or a multi-location chain. Discovering new ways to reduce costs in restaurant management can boost profits. Let’s dive into what really works in today’s competitive landscape.

Loyalty Program 78

Loyalty Program Waste Recycling Inventory 78

Perfect Daily Grind

JUNE 10, 2025

This starts with equipment. The work can be strenuous and potentially dangerous if operators don’t properly manage the risks. Roastery employees handle equipment set at very high temperatures, ranging from 160°C to 220°C (320°F to 428°F). Lack of routine equipment maintenance is another safety culprit.

Equipment 95

Equipment Small Business Article Back of House 95

Modern Restaurant Management

MARCH 11, 2025

Escoffier is aiding restaurant owners and managers by preparing qualified candidates ready for engaged employment. 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.

Loyalty Program 471

Loyalty Program Mobile Ordering Customer Experience Online Ordering 471

Modern Restaurant Management

MARCH 6, 2025

Working with London-based DA Bureau team, the features include: 27 unique canyons made from over 20,000 3D-printed parts created out of recycled plastic and coated them with texture paint. To learn more about the process of using 3D printing in restaurant design, Modern Restaurant Management (MRM) magazine reached out to Lvovsky.

Design 251

Design Recycling Sustainability License 251

Modern Restaurant Management

APRIL 29, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features trends in off-premise, coffee wars, the AI lifeline, the return of lunch, and how teens spend their dollars. The survey supports that supply chain confidence is closely tied to key operational capabilities that strengthen supply chain management.

Reservations 488

Reservations 2025 Marketing Loyalty Program 488

Modern Restaurant Management

SEPTEMBER 16, 2020

In 2018, when China stopped accepting plastics and recycling from the US, waste management professionals wondered whether the recycling industry could survive the loss of a major market for America’s commodity scrap. While recycling costs have undeniably increased, demand for high quality recyclables is still growing.

Recycling 383

Recycling Waste Workshop Training 383

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 508

Waste Management Management Recycling 508

Modern Restaurant Management

MAY 14, 2021

Fortunately, there are many ways to manage food waste once it has been generated as an alternative to sending it to a landfill. Donation, composting, and organic recycling are all available options to restaurant operators attempting to reduce the amount of food scraps entering their solid waste bins. Organic Recycling.

Waste 527

Waste Compost Recycling Food 527

7 Shifts

JULY 14, 2020

Some service providers offer special prices/packages knowing these are tough times for restaurants so find out if labor, materials, equipment, and chemicals are included in the pricing. Poorly maintained equipment also uses more energy increasing your electricity and water bills. A restaurant’s health code depends on it!

Management 370

Management Management Kitchen Safety Equipment 370

Modern Restaurant Management

FEBRUARY 14, 2020

About half of consumers indicated that a “restaurant’s efforts to reduce food waste, recycle or donate food can be factors in choosing where to dine.” This communication is not just for company channels; managers and staff should also share these company announcements on their personal pages to extend organic reach.

Recycling 567

Recycling Sustainability Loyalty Program Social Media 567

Modern Restaurant Management

SEPTEMBER 23, 2020

While the company has products specifically designed for each vertical, such as appointments, eCommerce, online ordering and reservation management, its uniqueness lies in offering high-powered capabilities that every business needs. BIBO is a full- service importer/exporter, national sales, and brand management agency.

Serving 517

Serving White Paper Food Recycling 517

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 558

Food Safety Recycling Restaurant Law Front of House 558

Modern Restaurant Management

DECEMBER 2, 2019

I t’s no secret that the key to sustainability in restaurants is managing limited resources and keeping your operations clean and safe. While it’s no easy task, the tools needed to create clean environments for preparing and serving food and making smart decisions on resource management exist. Use Efficient Equipment.

Management 297

Management Management Waste Sustainability 297

Modern Restaurant Management

MARCH 9, 2022

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. California has just launched a food waste recycling program, the largest of its kind in the US. Stop overprepping.

Waste 539

Waste Compost Food Recycling 539

Modern Restaurant Management

MARCH 21, 2023

Smart kitchen equipment, such as automated stove tops and automatic recycling oil fryers, make order fulfillment easier, faster, and more consistent. As minimum wage policies continue to gain momentum, the key will be to balance the increase in revenue with the increased labor cost to find a new bottom line.

Technology 474

Technology Consumer Goods Supplies Waste 474

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 473

Cash Management Recycling Transportation Sports 473

Modern Restaurant Management

JUNE 18, 2021

This means embracing sustainable food production, processing, distribution, consumption, and waste management. Manage the Packaging. Building on the concepts of a circular food economy, talk centers around recycling and how to return packaging to suppliers. New innovations in takeout packing are helping manage the waste.

Sustainability 508

Sustainability Tip Distribution Food Food Supply 508

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 414

Sustainability Recycling Waste Communication 414

Modern Restaurant Management

OCTOBER 2, 2020

The truth is: waste management, recycling, hood cleaning and grease trap services are more often than not a source of overspending and inefficiency. Every restaurant location you manage has a collection of services that are critical to operation. In light of everything else, it doesn’t seem like a priority.

Sustainability 362

Sustainability Operations Management Management 362

Culinary Cues

AUGUST 22, 2022

The kitchen was not filled with the most sophisticated equipment and certainly not computerized. There was little waste since managing twenty seats was much easier than trying to fill expansive dining rooms with a turn or two on busy nights. This restaurant was their house, and they had a handle on how the house was doing.

Seating 474

Seating Front of House Back of House Cash Management 474

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. This has led to a rise in the appearance of green kitchens, where the business focuses on reducing as much waste as possible and trying to recycle and reuse leftovers whenever they can. Delivery Options.

2022 547

2022 Online Ordering Customer Service Website Management 547

Modern Restaurant Management

MAY 21, 2020

They are cost-effective and reduce the likelihood of contamination – buy disposable menus in bulk and recycle them. By sanitizing appropriately, your staff can reduce the spread of pathogens from restaurant equipment to the food you serve diners. Disposable menus are a great sanitary alternative to traditional ones.

Social Media 539

Social Media Food Safety Cash Management Kitchen Safety 539

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

JUNE 11, 2020

That leaves restaurants with three options: investing in laminated menus so that you can clean and disinfect them between customers, springing for disposable menus and recycle them after each use, or going touchless with online menus and menu QR codes. A strong, consistent message across these channels is key to your success.

Customer Experience 516

Customer Experience Dine-in Food Safety Kitchen Safety 516

Modern Restaurant Management

JUNE 24, 2020

Wally Sadat, CMO of The Kebab Shop, a chain of restaurants in California and Texas, has been using On-Demand Delivery for Square Online Store during our beta test and said it helped him manage costs and retain customers during recent months. "Virturant increases my revenue with my same staff and kitchen," said Jim Garofalo Sr.,

Guest Recovery 539

Guest Recovery Kitchen Safety Mobile Ordering Food Safety 539

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. Think paper straws versus plastic.

Fast Casual 390

Fast Casual Front of House Fine Dining Mobile Ordering 390

Perfect Daily Grind

SEPTEMBER 26, 2022

To address this problem, some coffee businesses are opting for more sustainable approaches to waste management, including circular economy models. Essentially, the concept of zero waste is based on the elimination of waste, mainly through reusing and recycling products, materials, and packaging.

Waste 199

Waste Compost Recycling Sustainability 199

Modern Restaurant Management

JANUARY 17, 2020

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. 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.

Franchising 340

Franchising Franchise 2020 Fast Casual 340

Modern Restaurant Management

FEBRUARY 18, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry movers and shakers: "What do you feel is going to cause disruption in the restaurant industry over the next decade?” In order to compete, restaurant brands need to be equipped with the leadership and capabilities necessary to adapt to the latest tech trends.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Perfect Daily Grind

MARCH 28, 2023

This includes the efficiency of the equipment they use. Some roasters also come equipped with more than one heat recirculation system, which can provide a number of benefits. The temperature of the air which needs to be recycled and reused from the drum or roasting chamber can often become too high,” Alessandro says.

Recycling 185

Recycling Article Uniforms Waste 185

Modern Restaurant Management

MAY 7, 2021

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. After changing the color scheme, décor and adding some new equipment, the restaurant build-out cost far less than expected and helped expedite the timeline to open and serve the community.

Franchising 433

Franchising Franchise Sustainability Fast Casual 433

Goliath Consulting

MARCH 14, 2020

This probably explains the trend of previously-recycled and reusable packaging. Taco Bell, too, pledged compostable, recyclable packaging by 2025 (14). The company also has a management division that manages full-service restaurants. Sustainability. Conclusion.

Delivery 170

Delivery Food Compost Recycling 170

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 251

Front of House Back of House Customer Experience Sustainability 251

Ken Burgin

JUNE 7, 2022

Now more than ever, with soaring supply prices, staff shortages and crazy weather, sustainability makes sense across all business areas – it’s much more than recycled packaging and local vegetables. The post Restaurant Sustainability is About Success, Not Just Recycling. Are you worried about power costs?

Recycling 60

Recycling Sustainability Food Supply Compost 60

Modern Restaurant Management

SEPTEMBER 15, 2020

SALIDO leverages design, data, and workflow management to optimize both front- and back-end operations. With the integration of both platforms, first-party orders made through Lunchbox will effortlessly feed into Ordermark’s platform to ensure that restaurants can manage both first-party and third-party orders from one location.

Fast Casual 405

Fast Casual Casual Menu Mobile Ordering 405