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Better food safety has never been more in reach, thanks to advancements in traceability standards and technology. 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.
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.
However, new uncertainties—from economic pressures to labor shortages—underline the importance of robust risk management strategies as the linchpin for future success. Considering the inflationary and labor strains, proactive risk management and operational adjustments will be crucial to sustaining profitability in the year ahead.
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. Consider the following best practices for managing liquor liability in restaurants: 1. Forty two states in the U.S.
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.
" 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
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.
As we step into 2025, the restaurant, bar, and hospitality industries are experiencing transformative shifts driven by evolving consumer preferences, technological innovation, and economic dynamics. From reimagining workflows to enhancing guest interactions, technology is shaping how restaurants, bars, and hospitality businesses operate.
The restaurant industry is fast-paced and demanding, with constant pressures to deliver excellent service while managing operations 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.
The restaurant industry is undergoing a technological revolution, with Artificial Intelligence (AI) emerging as a game-changing force. 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.
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. Successful management and onboarding of new staff with the company vision depends on this.
After all, our technology has evolved to be better than we ever could have predicted. There are even light-based decontamination technologies to help keep food contact surfaces or clear liquids safe. There are even light-based decontamination technologies to help keep food contact surfaces or clear liquids safe.
Most of the restaurant technology tools operators use every day were first introduced years ago, but it wasnt until the 2020 Tech Boom, brought on by COVID-19, that widespread adoption became essential. But first, lets look at how to choose the right technology for your restaurant. Look into AI-driven scheduling and automation tools.
According to a new survey , 61 percent of frontline retail and restaurant managers say this year’s talent isn’t as skilled and experienced as in previous years – but there could be operational barriers at play, keeping the best workers from even clicking ‘apply.’
How do factors like suppliers, but also kitchen layout, equipment design, and workflow patterns impact contamination risk? How restaurants can leverage technology to avoid spreading foodborne illness and protect their team members and customers? Technology can change that.
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.
As technology bridges gaps in industries and societies around the world, making advanced solutions accessible to independent operators is vital to their success. Self-service technology allows restaurants to focus on what really matters–customer satisfaction. Technology is quickly becoming a lifeline for survival.
This is an easily recognizable pattern for machines, and one that great technology could automate by providing you a summary notification of the emails you’ve received since yesterday. For years, restaurant technology has been about speed and efficiency—faster orders, better scheduling, streamlined payments.
But this technology adoption has also introduced new cybersecurity vulnerabilities. Deepfakes will level up social engineering attacks Looking ahead into 2025, other new technologies will help cyberattackers target restaurants more effectively. The restaurant experience has quickly become a digital landscape.
Restaurants Embrace Technology Today, some of the pressure of labor shortages in the restaurant industry is mitigated by technology. Thanks to these technologies, tasks such as ordering food and paying bills can take place on a self-service basis. Staffing and workforce management tools are also proving useful.
Technology Supporting Resilience in QSRs What many people don't realize is that getting these restaurants back up and running isn't just about determination – it requires some seriously robust technology working behind the scenes. It's a small comfort, but sometimes those matter most.
To tackle these challenges, restaurant owners are relying more on digital tools like mobile ordering, self-service kiosks, and AI-powered workforce management. These technologies help streamline operations, lighten the workload for staff, and create a better experience for both employees and customers.
Technology moved from being a support system to a core pillar of daily operations. Restaurants transitioned from reactive to proactive management, from disconnected systems to unified platforms. Line cooks, servers, and managers are leveraging tools that reduce friction and empower better service.
The most popular reasons businesses are implementing these intelligent virtual hosts is to ensure that restaurants never miss a booking opportunity and proactively manage their online reputation.
Restaurant brands are seeking out emerging technology to be more efficient and using data analytics to improve the drive-thru experience and this is only the beginning, according to Tim Tang, Director of Enterprise Solutions at Hughes. Seasoned store manager labor is even harder to find. This is where technology and AI come in.
If your restaurant or suppliers are involved in a recall, there’s a lot to manage. Many restaurants still rely on manual or disjointed systems, which makes recall management slow, error-prone, and ineffective. The Benefits of Automation The benefits of automation for recall management cannot be overstated, as it improves: Speed.
Management replacement is even more expensive at $2,611 per position—nearly 150 percent higher than front-of-house costs. Cross-training staff has emerged as the most widely implemented and effective labor management strategy. Equipping your servers to earn as much money as possible is also important.
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 kind of impact do you feel technology and AI will have on restaurants moving forward?
As chain restaurants continue to integrate new technologies into their daily operations, store-to-store standardization of these technologies is often an afterthought. The operational trifecta of inventory management, financial oversight, and labor scheduling represents a major drain on resources for most chain restaurants.
Strong business credit gives you access to better financing options precisely when you need them—to manage those purchases or maintain cash flow during seasonal fluctuations. A strong business credit profile could mean the difference between manageable financing costs and interest payments that drain profits.
Regular staff meetings and one-on-one check-ins can facilitate this.Also, consider providing an anonymous way for employees to share feedbacktoprovide a venue to giveall voicesthe opportunity to beheardandsupport a culture where employeesfeelempoweredprovidingfeedback totheirdirect managers. Encouragetheuse of freefederal andstate programs.
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, operations manager at the Lafayette Public House , a coffee, bar, and kitchen. More Energy Guzzlers Cooking equipment is just one facet of restaurant energy use.
Recently, one Zaxby’s franchisee decided to change how employees maintain cooking oil by switching to automated oil management. This helps the business manage its bottom line – especially given the higher cost of cooking oil in recent years – and the quality of the food coming out of its kitchens. ”
Addressing Music Issues The most common problem is that managers/staff forget to turn the music on at the start of the day. There are technological solutions to this; for example, audio systems can be programmed to turn on at a certain time, and even change the tempo, genre and mood of music as the day goes on. Volume is another issue.
– Ilson Goncalves, Chef/Owner, Samba Montclair Two ways the pandemic changed the restaurant industry are around employees and technology. That led to an employee shortage, especially for high-quality and experienced management positions. Technology continues to transform restaurant operations.
Regular cleaning and maintenance of ice machines, including the use of sanitizing technology, are crucial for preventing contamination. Investing in restaurant equipment cleaning solutions can also help to streamline the cleaning process and ensure that equipment is thoroughly sanitized.
Balancing Innovation with Operational Efficiency While technology and innovation have been game-changers for the restaurant industry, there’s a balance to strike to ensure it’s not just innovation for innovation’s sake. Investing in Your People Great technology is only as strong as the people behind it.
Brands – parent of KFC, Taco Bell and Pizza Hut – is partnering with Nvidia to accelerate the development of AI technologies for its restaurants. AI is frontier technology that is still largely untested at scale; for early adopters in particular, planning for failure will be just as important as planning for success.
By Lindsay Lawrence, Contributor Relocating a restaurant is no small feat, as it involves managing the transportation of kitchen equipment, reestablishing the space’s atmosphere, and ensuring minimal disruption to your business. From cloud-based tools to smart IoT sensors, technology is revolutionizing how restaurants relocate.
Many are facing the difficult decision to raise their retail prices , seeking new ways to streamline operations and manage cash flow more effectively. For many, visiting a coffee shop may become less of an affordable luxury, as they pivot to at-home consumption to manage monthly budgets. One solution is roasting coffee in-house.
To learn more about how restaurant operators can best set themselves up for the upcoming summer season, Modern Restaurant Management IMRM) magazine reached out Kevin Bryla, Chief Marketing Officer, SpotOn. What are guests’ expectations for outdoor dining, particularly as it relates to technology?
Whether you’re moving into the next town or setting up a shop across the country, managing a multi-location restaurant requires planning, patience, and a whole lot of practical know-how. Include key milestones like finalizing the lease, completing renovations, hiring staff, ordering equipment, and doing test runs of your menu.
From personalized customer experiences to unlocking operational efficiencies, technology is the fuel driving the next era of restaurant success. And technology is the key to unlocking that potential. Integration headaches persist: 44 percent of restaurant IT departments still struggle to integrate legacy systems with new technologies.
This technology already exists today. If we don’t start preparing for this future now—if we don’t start educating ourselves and embracing new technologies—there will be a significant divide between those who have adapted and those who are left behind. The technology is already here.
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