Modern Restaurant Management

MARCH 9, 2022

The restaurant industry loses an astounding $162 billion each year in food waste. All restaurants should proactively work to reduce food waste, which will also help you save money, increase profits, spotlight your commitment to sustainability, and help the environment. Between a third and a half of food is wasted worldwide annually.

Waste 212

Waste Compost Food Recycling 212

Lavu

FEBRUARY 2, 2024

In the face of a staggering global issue, restaurants must proactively avoid food waste. billion tons of food are wasted annually across the globe. Restaurants, a big part of this challenge, can substantially impact by adopting sustainable practices and reducing their contribution to food waste.

Waste 78

Waste Food Compost Audits 78

Modern Restaurant Management

NOVEMBER 30, 2023

By investing in a data-driven POS platform, restaurant operators can address labor challenges, fine-tune their stock management, design promotions based on current trends, reduce human error and more. Here's how restaurateurs can maximize the benefits of their POS data. And better customer service also translates to tangible savings.

POS 116

POS Operations Loyalty Program Seasonal Menu 116

Modern Restaurant Management

SEPTEMBER 1, 2022

Globally, one third of the food produced for human consumption is wasted. So, how can we both solve the food waste issue and ensure better food availability? Waste can occur anywhere along the food supply chain, which includes production, processing, distribution, and consumption. Improving Distribution.

Waste 166

Waste Management Management Food 166

Modern Restaurant Management

SEPTEMBER 28, 2020

Whether that be via restaurant operations, menu improvements, or services, there are quite a few criteria that restaurant owners constantly juggle to create the perfect balance. There are many challenges to running a restaurant, and during day-to-day operations, it can be easy to lose sight of the overall vision.

Operations 219

Operations Website Management Social Media Customer Service 219

Sling

MAY 9, 2023

Efficient and effective restaurant operations don’t just happen. In this article, we discuss some of the best ways to improve your restaurant operations and introduce you to the tools that can help make that easier. Table of contents What is restaurant operations? They take purposeful planning and work to build and maintain.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

The Restaurant Times

JULY 28, 2021

As per the Food Sustainability Index, a person wastes 494 pounds of food per year in the UAE, which is way higher than in the USA and Europe. High food waste is not just bad for restaurants, it also impacts the environment and food security significantly. Thus, there arises a need for an efficient waste management system. .

Waste 52

Waste Management Management Operations 52

Modern Restaurant Management

OCTOBER 7, 2021

However, in the process of resuming and continuing restaurant operations, operators need to take steps to lower the risk of infection among employees and customers and prevent the spread of COVID-19. Kitchen operations. Employees can better understand their tasks and responsibilities with structured restaurant operations.

Technology 189

Technology Operations Food Safety Kitchen Safety 189

Modern Restaurant Management

SEPTEMBER 9, 2022

Restaurant owners and operators are facing considerable rising costs from many angles simultaneously. Operational profitability is hard to obtain in moments like this, especially for smaller restaurants. Understandably, restaurants are in no position to waste labor, energy, or cost. Preventing Food Waste Can Save Tons of Money.

Inventory 184

Inventory Equipment Waste Pricing 184

Modern Restaurant Management

JANUARY 30, 2023

All this happens when restaurant teams connect their building and kitchen equipment (HVAC, ovens, dishwashers, fryers, refrigerators, freezers, etc.) Automating these procedures can save about an hour of labor per day while improving the customer experience and equipment uptime, protecting inventory and more.

Technology 184

Technology Fast Casual Waste 2023 184

Culinary Cues

DECEMBER 17, 2020

None, however, are as devastatingly out of the operators control as this pandemic. Even the best operators are at a loss for solutions. A reduction in restaurant business leads to crop waste, unplanted land, and serious cash flow problems for farmers. Every day brings another college program closing.

Uniforms 470

Uniforms Cash Management Brewery Consumer Goods 470

Modern Restaurant Management

FEBRUARY 29, 2024

Sweetgreen implemented tech solutions to improve their operations, boost sustainability , and personalize customers’ experiences. Hot Palette Holdings uses AI to improve their forecasting, optimize inventory, and reduce waste. For instance, technology can help restaurants: Optimize operations. Maximize compliance.

Food Safety 181

Food Safety Kitchen Safety Audits Food Supply 181

7 Shifts

JULY 14, 2020

Enhanced focus on sanitization and social distancing have become the minimum restaurant operating requirements during the pandemic. 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.

Management 370

Management Management Kitchen Safety Equipment 370

Apicbase

APRIL 28, 2023

Every report on food waste is a jaw-dropper. Food waste is a monumental problem with massive consequences. An estimated 32% of all food produced worldwide is lost or wasted from farm to fork (some reports even say between 40-50%). Food loss and waste represent about $940 billion in annual economic losses. on food costs.

Waste 52

Waste Food Point of Sale Inventory 52

Modern Restaurant Management

APRIL 15, 2020

However, according to the USDA , up to 40 percent of the nation’s food supply is wasted each year – the economic equivalent of approximately $161 billion. With government mandates on social distancing, it has taken the restaurant industry into a new operating environment. The Challenge.

Waste 163

Waste Food Food Supply Government 163

Modern Restaurant Management

JANUARY 26, 2024

When the lights go out, equipment stops running, chefs can’t cook and customers can’t dine. And, with power outages lasting on average seven hours, this could create devastating losses for businesses in an industry already operating on thin margins. Quite simply, when restaurants lose electricity, revenues stop.

Equipment 188

Equipment Sourcing Outdoor Waste 188

Modern Restaurant Management

DECEMBER 22, 2021

With the new year just around the corner, many restaurants are deciding how they can enhance their operations going forward. There are different IoT-based solutions on the market designed to decrease downtime, increase energy and operational efficiency and improve overall customer experience. Connected Equipment.

2022 242

2022 Equipment Email Marketing Customer Service 242

Restaurant Business

JUNE 3, 2024

In an increasingly complex and expensive labor market, automated coffee solutions can significantly enhance margins for coffee operators. For operators, this poses a critical question: how can consumers be drawn back out of the home for coffee purchases? For most Americans, coffee is a part of their life.

Supplies 85

Supplies 2024 Beverage Customer Experience 85

The Restaurant Times

JANUARY 13, 2022

A survey conducted by Too Good To Go indicates that more than 1/3rd of the bakery output in the UK ends up being wasted. This is where it is recommended to start a waste-free bakery. Many bakers are exploring ways to eliminate this wastage through customer awareness and operational modifications. What Is A Waste-Free Bakery?

Waste 52

Waste Kitchen Safety Equipment Social Media 52

Modern Restaurant Management

JUNE 6, 2024

It’s no great surprise to say QSR and fast casual restaurants can be considered among the most energy-intensive commercial building types making it increasingly challenging for operators to balance the goals of efficiency, profitability and sustainability. The myth that sustainable practices cost more is just that—a myth.

Sustainability 98

Sustainability Fast Casual Customer Service Technology 98

Squirrel Systems

MAY 3, 2024

High operating costs, fluctuating commodity prices, and the ever-evolving preferences of guests can all squeeze margins. Additionally, simplifying the menu to focus on high-performing dishes can reduce kitchen complexity and waste. This involves meticulous inventory management to prevent overordering and minimize waste.

Pricing 98

Pricing Loyalty Program Waste Social Media 98

PathSpot

JANUARY 17, 2024

Technology improves back-of-house (BOH) operations by bringing efficiency, accuracy, and streamlined processes. Integrating technology in BOH operations optimizes processes, ensuring that restaurants can meet the demands of a dynamic and fast-paced industry while maintaining quality and efficiency.

Back of House 52

Back of House BOH Operations Food Safety 52

Culinary Cues

JUNE 26, 2021

Owners and operators will typically shake their heads at initial designs holding their ground that “chefs” like to create elaborate kitchen palaces that they really don’t need and that they (the owners) can’t afford to build. Are hospital administrators fine with operating rooms that are not quite right?

Design 367

Design Fine Dining Uniforms Waste 367

7 Shifts

MAY 23, 2024

Prime Cost: This represents your restaurant's largest expenses Controllable Income: Measures how much profit you have left over after deducting controllable expenses like COGS, labor, and direct operating expenses from your sales Operating Expenses: Costs incurred in the daily operations of your restaurant What are the top 3 expenses of restaurants?

Point of Sale 222

Point of Sale Seasonal Menu Food Supply Cash Management 222

Modern Restaurant Management

MARCH 21, 2023

Here are some of the most important takeaways on how QSR brands can adjust their operations to recession-proof their business: Finding a New Balance of Labor and Volume Although the industry added back many of the jobs lost during the pandemic, most restaurants remain understaffed. The KFC-Taco Bell collaboration is likely to ring a bell.

Technology 184

Technology Consumer Goods Waste Supplies 184

7 Shifts

JANUARY 31, 2024

Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible.

Management 398

Management Management Kitchen Safety Front of House 398

Apicbase

MARCH 28, 2024

Restaurant back-of-house operations form the backbone of a restaurant’s success. In this article, we explore the key differences between the front and back of the house in a restaurant and discuss the best ways to integrate FOH and BOH operations. Let’s take a more detailed look at precisely what BOH operations entail.

Back of House 52

Back of House FOH BOH Front of House 52

Culinary Digital

MAY 6, 2024

Waste Reduction Reducing ingredient waste and mitigating financial losses is the primary aim of streamlined menus beyond simplifying customer choices. Waste is minimized by optimizing ingredient utilization, enhancing inventory management, and embracing sustainable practices while delivering high-quality dining experiences.

Management 52

Management Management Equipment Sustainability 52

Ken Burgin

OCTOBER 13, 2020

Toyota built its world-class success by watching and controlling every step of the manufacturing process, especially waste. Use Toyota’s classification of 8 different types of waste, and discover new ways to cut costs and improve your bottom line. Transportation Waste – unnecessary movement of products and equipment.

Waste 68

Waste Equipment Transportation Customer Service 68

Modern Restaurant Management

MARCH 1, 2023

So, even if your customers are unaware of what’s going on behind the scenes, any operational inefficiencies will eventually surface – with potentially dire consequences for your business. They include restaurant management tips for cutting costs, decreasing food waste, and much more.

Front of House 146

Front of House BOH Back of House 2023 146

Modern Restaurant Management

NOVEMBER 12, 2021

Imagine you operate a multi-site restaurant organization known for its elegant holiday dining and delicious catering. You’re wishing for: Efficiency, so you can do more with fewer people and don’t need to cut operating hours. The technology empowers operators to make direct, digital connections with their equipment (e.g.,

Equipment 193

Equipment Kitchen Safety Food Supply Food Safety 193

Modern Restaurant Management

APRIL 15, 2020

However, according to the USDA , up to 40 percent of the nation’s food supply is wasted each year – the economic equivalent of approximately $161 billion. With government mandates on social distancing, it has taken the restaurant industry into a new operating environment. The Challenge.

Waste 88

Waste Food Food Supply Government 88

Modern Restaurant Management

MARCH 3, 2022

With operational costs sky high and profit margins razor thin (ranging on average from three to nine percent ), restaurant operators are continually looking to keep costs down without degrading quality or service. Lockdowns and restrictions cut into hours of operation and profits. It’s possible by looking at the true ROI.

Food 205

Food Food Safety Customer Service Customer Experience 205

Modern Restaurant Management

DECEMBER 27, 2023

However, persistent labor shortages are pushing restaurants to explore automation and artificial intelligence to streamline operations – from kitchen management to customer service – to alleviate staffing pressures while also enhancing efficiency.

2024 192

2024 Food Supply Kitchen Safety Influencer 192

Modern Restaurant Management

OCTOBER 13, 2021

How do restaurant operators find efficiencies to minimize costs without degrading quality or service? One desirable option is to leverage low-power IoT solutions to deliver energy and maintenance efficiencies and reduce operational expenses. Low-power IoT solutions are affordable, secure, and reliable. Each year, insurers pay out $2.5

Food Safety 236

Food Safety Equipment Customer Service Point of Sale 236

Goliath Consulting

DECEMBER 4, 2023

According to Green Places, “ kitchen equipment, HVAC, and lighting are a restaurant’s most significant sources of energy consumption.” Smart Kitchen Appliances Upgrading kitchen equipment to energy-efficient models can lead to substantial energy savings. Energy-efficient equipment can lower these bills by as much as 75%.”

Sustainability 78

Sustainability Equipment Waste Sourcing 78

Modern Restaurant Management

AUGUST 7, 2023

They are equipped with shelves, racks, and compartments, providing a well-organized environment for storing different types of food and beverages. High-quality insulation materials and advanced cooling systems help minimize energy consumption, reducing operational costs for businesses.

Kitchen Safety 167

Kitchen Safety Food Safety Inventory Small Business 167