Modern Restaurant Management

JULY 24, 2023

AI can also improve sustainability within restaurants – and throughout their supply chains – with huge benefits that include waste and carbon emissions reduction, cost savings, and meeting consumer demand. For instance, AI can help drive the following benefits: Improving transparency throughout the supply chain.

Supplies 167

Supplies Sustainability Food Supply Food Safety 167

Modern Restaurant Management

JUNE 7, 2022

What might seem like an easy solution to dispose of waste, will only cause your business major problems, costing you time and money in the long run. Sewers are full of chemicals from cleaning supplies, oxidized pipe systems and other various forms of decomposing waste. They often require specialized equipment to remove.

Recycling 182

Recycling Waste Food Supply Equipment 182

Modern Restaurant Management

APRIL 13, 2022

Monitoring Supply Can Curb Waste and Loss. The system would alert an operator of these changes, giving them access to these unique insights and allowing them to quickly adjust orders to prevent waste. For reference, the top four U.S. Retaining and Attracting Employees. Prioritizing Employee Efforts.

POS 206

POS Food Supply Mobile Ordering Point of Sale 206

Sustainability Beyond the Plate

JANUARY 26, 2017

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. When people differentiate between these two terms, they could be talking about other non-food organic waste streams like landscaping waste and cow manure.

Recycling 40

Recycling Waste Compost Reference 40

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. Though landfill closures have also contributed to rising costs, recycling is still the cheaper option for waste disposal.

Recycling 127

Recycling Waste Workshop Training 127

Restaurant365

JANUARY 4, 2022

Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste. Here are two methods to extend shelf life and minimize waste: Organize, Sort, and Implement “First In, First Out” (FIFO). As a restaurant operator, you are trying to avoid wasted inventory at all costs.

Inventory 148

Inventory Pricing Management Management 148

Apicbase

MARCH 28, 2024

Pot washers : are responsible for cleaning pots, pans, dishes, and cutlery, keeping the kitchen clean, and disposing of waste. Cross-contamination – the transfer of harmful bacteria or other substances from one ingredient, piece of equipment, or team member to another through direct or indirect contact.

Back of House 52

Back of House FOH BOH Front of House 52

Modern Restaurant Management

MARCH 18, 2024

Environmental Consciousness – Consumer awareness and desire for more sustainable options is encouraging upcycling and waste reduction efforts that are good for business and good for the planet. Often referred to as “third culture cuisine,” dishes that are intentional mashups of disparate cuisines are finding favor with consumers.

2024 186

2024 Fast Casual Food Truck Allergens 186

Restaurant365

MAY 17, 2022

Whenever your restaurant group acquires, counts, transfers, or wastes inventory, it must be entered as a journal entry in your accounting general ledger. Restaurant-specific accounting technology automates the journal entry process. Record waste as an integral part of food inventory management.

Inventory 78

Inventory Management Management Food 78

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. Water pollution and plastic waste have made many people look at restaurants. Ghost kitchens of 2019 almost exclusively referred to restaurants that worked only through third-party delivery services.

2022 216

2022 Customer Service Online Ordering Website Management 216

Modern Restaurant Management

JANUARY 20, 2020

According to the United States Environmental Protection Agency (EPA), the annual production of collected grease trap waste and uncollected grease entering sewage treatment plants can be significant and range from 800 to 17,000 pounds per year, per restaurant. Here are five must knows for your kitchen grease trap maintenance: 1.

Customer Service 199

Customer Service Equipment Take-out Sourcing 199

Restaurant Clicks

FEBRUARY 21, 2020

Equipment & Maintenance. If your dream is to open a diner, you’ll want to ensure that you can sit as many customers as possible without making them feel crowded, or wasting space. Different types of food service businesses will also require a different space in terms of equipment. Equipment and Maintenance.

License 79

License 2020 Food Truck Equipment 79

Goliath Consulting

MAY 8, 2020

Aside from boosting revenue, catering can boost business during slow performing times, reduce excess food waste, allow for menu changes, and helps to increase employee retention as they gain new skills and varied tasks that challenges and keeps them busy (1). References: [link].

Catering 99

Catering Point of Sale Delivery Customer Service 99

Restaurant365

JANUARY 28, 2020

When you’ve defined how much staff you require at different sales data periods, you should also reference visiting your sales per labor hour (SPLH) and labor percentage goals. First, because if it’s not on your shelf, you can’t waste it, sales forecasting can help limit food waste.

Inventory 145

Inventory Seasonal Menu Employee Relations Customer Experience 145

BNG Point of Sale

SEPTEMBER 2, 2021

Overhead costs refer to ongoing expenses such as advertising, utilities, and rent which make running an eatery possible in addition to raw materials and food for goods production. . This includes depreciation of equipment, as well as wages, overtime, and the costs associated with running a cell phone. . Equipment repairs .

Employee Relations 52

Employee Relations License Point of Sale Food Supply 52

The Restaurant Times

JANUARY 31, 2022

The more experience a restaurant consultant has, the better equipped they will be to handle potential issues, and the more probable you will be able to launch your restaurant without difficulty. Don’t be afraid to ask for references to ensure that you’re hiring the best candidate for your restaurant.

Cash Management 52

Cash Management Kitchen Safety Point of Sale Hiring 52

Restaurant365

JUNE 4, 2021

In addition, consider implementing what is commonly referred to as “SMART” goals: Specific, Measurable, Achievable, Relevant, and Time-Bound). Loyal customers return to your restaurant over and over, and they also refer friends and family to your business. Long-term strategies can be difficult to fully visualize.

Loyalty Program 78

Loyalty Program Point of Sale Inventory Customer Service 78

KaTom

OCTOBER 10, 2019

Stay Golden’s restaurant experience includes breakfast, lunch, cocktails, and coffee (of course), while the wholesale side works closely with customers to ensure they have the coffee, equipment, and training they need to optimize their own coffee program. A post shared by Stay Golden (@stay.golden.co) on Sep 7, 2019 at 8:00am PDT.

Retail 61

Retail Customer Service Customer Experience Equipment 61

Perfect Daily Grind

OCTOBER 31, 2019

Cross-contact frequently occurs when the same equipment is used to handle different milks. Staff should be able to refer back to these documents when in doubt. He adds that splashing should be avoided and extra care should be taken with shared equipment, as a more thorough cleaning might be needed here. “We Found this useful?

Allergens 79

Allergens Food Document Food Safety 79

7 Shifts

JUNE 4, 2021

When you keep track of your inventory turnover, you can make sure you're not overordering ingredients, which can lead to high food waste, akin to throwing money away. Prime cost doesn't include equipment, utilities, marketing, or any other costs unrelated to creating what you sell to guests. Why is inventory turnover ratio important?

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

Restaurant365

JULY 14, 2021

Restaurant food waste is a pressing topic in the food and restaurant industry. ” However, the impact of food waste doesn’t just stop at landfills. ” However, the impact of food waste doesn’t just stop at landfills. Are you ready to see what you can implement to start reducing your restaurant food waste?

Waste 78

Waste Compost Food Inventory 78

Modern Restaurant Management

MAY 11, 2022

Some are even referring to it as liquid gold, which sounds nice, but for restaurants, that means an increased prevalence of theft. In fact, has gone up close to 70 percent since January of 2020. Even after your restaurant fryer oil is spent, it still has value. Again, used cooking oil is what is driving this boom.

Employee Relations 161

Employee Relations Pricing Food Order 2022 161

Modern Restaurant Management

APRIL 3, 2020

Used cooking oil, sometimes referred to as “liquid gold”, turns out to be an extremely valuable resource for both restaurateurs and refineries — and thieves. That’s a lot of waste product coming from a steady diet of fries, chicken tenders and an anything-you-can-imagine-tastes-better-fried culture.

Recycling 216

Recycling Uniforms Restaurant Law Government 216

Touch Bistro

AUGUST 4, 2021

If, for example, you ask a colleague to broil something, when you actually want it braised, you could end up with costly food waste and unhappy customers. A la carte: French for “of the menu” and refers to dishes that are priced separately on a menu, rather than served together for a set price. Let’s get started. . Culinary Terms.

BOH 52

BOH Front of House Back of House Point of Sale 52

Apicbase

JULY 1, 2022

Central kitchens are commonly referred to as central production kitchens, centralised kitchens, central production units or CPUs, commissary kitchens, or prep kitchens. Additionally, you’ll need to invest less in specialised kitchen equipment at your restaurant sites. In this article, we’ll use these terms interchangeably.

Operations 52

Operations Back of House Front of House Food Supply 52

The Restaurant Times

JULY 24, 2020

You can also specify the portion size in the menu or inform customers about the number of dishes while they place orders, to reduce food waste. Equipment and utensils to be used. Having reference pictures of how the actual dish looks like is also an excellent idea. . Maintains Consistency. Weight/volume of each ingredient.

Food 52

Food Recycling Customer Service Food Order 52

Apicbase

MARCH 3, 2023

POS (Point of Sale) integration refers to integrating a restaurant’s point of sale system with other software and technologies used in the restaurant’s operations. This helps to ensure that the restaurant has the necessary ingredients at all times while avoiding overstocking and reducing waste. What’s in it for you?

Point of Sale 52

Point of Sale POS Management Management 52

Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. With self-cleaning technology, there are never issues with equipment going uncleaned. Parts Town and Heritage Foodservice Group are coming together to strengthen their OEM (original equipment manufacturer) parts distribution capabilities.

Food Truck 123

Food Truck Customer Service Customer Experience Dietary Restrictions 123

Marketman

DECEMBER 9, 2019

A good inventory system means less waste and decreases the chances of theft. The easy to read, cleanly designed layout means that you’ll never have trouble sorting through your recipes, and your recipes are ready to be pulled up at any time for reference with MarketMan’s responsive search system.

Inventory 52

Inventory Seasonal Menu Communication Download 52

The Restaurant Times

AUGUST 5, 2022

COGS refers to the total expenses and costs that are involved in the production of goods in a business. It includes things like laundry, marketing costs, equipment repairs, advertising costs, flatware, or even napkins! . With restaurant accounting, you can track your expenses and classify them into several categories. Operating Cost.

Cash Management 52

Cash Management Point of Sale Inventory Employee Relations 52

Modern Restaurant Management

DECEMBER 21, 2022

Instead, as these solutions advance, companies should refer to their technology as “Smart Carts,” or something in the same vein, to give a more accurate representation of what they provide and come off as warm and welcoming tools designed to elevate hospitality. " – Olivier Thierry, Chief Revenue Officer, HungerRush.

2023 193

2023 Loyalty Program Mobile Ordering Customer Experience 193

Modern Restaurant Management

MARCH 22, 2023

Detecting leaks (pipes or equipment) in the kitchen to prevent costly damage or downtime. A Starbucks employee, referred to as store partners, spends 25 minutes of manual time each day checking and logging temperatures. Multiply that by 9,500 company-owned U.S. stores and that’s a whopping 85.5M

Back of House 177

Back of House Front of House Food Safety Kitchen Safety 177

BNG Point of Sale

AUGUST 27, 2021

Your net profit is the amount leftover from the gross profit after you deduct operating expenses like payroll, rent, utility bills, ingredients, and equipment leasing costs. Reduce your food waste and environmental footprint to save on COGS and utility bills. . Net profit . Sales revenue . Expenses . Assuming John Doe Bar has $1.25

Point of Sale 52

Point of Sale Social Media Customer Service Online Ordering 52

Apicbase

MARCH 28, 2024

They also include variable costs such as food costs, hourly staff wages, and equipment maintenance. It tells you how efficient or wasteful your operations are, helping you reduce waste and lower your food costs. Your expenses include overheads like rent, staff salaries, and utility bills.

Food Truck 52

Food Truck Front of House Allergens Inventory 52

Restaurant365

JANUARY 4, 2022

Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste. Here are two methods to extend shelf life and minimize waste: Organize, Sort, and Implement “First In, First Out” (FIFO). As a restaurant operator, you are trying to avoid wasted inventory at all costs.

Inventory 15

Inventory Management Management Food 15

Modern Restaurant Management

FEBRUARY 23, 2021

” The parametric software also allowed Aline to design Clever Ramen with less waste and allowed them to better budget project cost. . “From the software we directly send the parameters to the CNC machine for accurate cuts and a quick turnaround.”

Fast Casual 98

Fast Casual Design Casual Mobile Ordering 98

Perfect Daily Grind

MAY 21, 2023

One of the most prominent is investing in more energy-efficient and sustainable equipment – such as carbon-neutral espresso machines. Cradle-to-gate’ refers to a product’s carbon footprint from the moment it’s made to the moment it reaches the customer,” he explains. Read on for more of his insight.

Sustainability 127

Sustainability Equipment 2050 Supplies 127