Culinary Cues

AUGUST 7, 2021

Far too often we invest our time in addressing the effects of a challenge rather than the source of the roadblocks that appear. Restaurant waste nips away at profitability – why? Third, and maybe most important – it is essential to find the cause of a challenge before it can really be solved. Challenges solved. Why is this the case?

Social Media 474

Social Media Cash Management Blog Equipment 474

Goliath Consulting

DECEMBER 4, 2023

With industry leaders like McDonald’s making these steps and regulatory agencies focusing more on the environmental impact of food service, Green Places says, “ Restaurants must prepare for the transition to electrification, local sourcing, and renewable energy. Energy-efficient equipment can lower these bills by as much as 75%.”

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Sustainability Equipment Waste Sourcing 78

Culinary Cues

MAY 4, 2022

Excessive waste is a sign of disrespect for those involved in the process of getting those ingredients to you. The same holds true for the equipment (very expensive I might add) that we work with. We need to ensure that those ingredients are handled and stored correctly and when in production used properly and to their fullest.

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2022 Coaching Education Kitchen Safety 372

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. .

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Waste Management Management Operations 52

Modern Restaurant Management

APRIL 4, 2024

Once sustainability rises to the top of the to-do list, the next hurdle is lack of information about the sources of the food they are buying and the practices used to produce it. Actions like waste reduction are actually cost savers. Restaurant operators can think of sustainability in three phases: sourcing, operations, and disposal.

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Sustainability Book Waste Food Supply 190

7 Shifts

JANUARY 31, 2024

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. Log item transfers and wastes. You'll also need to keep an eye out for when you may need a replacement or upgrade and do your research to source the best solution.

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Management Management Kitchen Safety Front of House 397

Modern Restaurant Management

MARCH 1, 2023

Everything from decreasing food waste to exploring how automation can increase revenue for small business restaurants is related to BOH procedures. They include restaurant management tips for cutting costs, decreasing food waste, and much more. Does the equipment layout make sense for all staff?

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Front of House BOH Back of House 2023 158

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. Restaurant managers must ensure that their suppliers’ sources are trustworthy, and their products are high-quality.

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Supplies Sustainability Food Supply Food Safety 167

Modern Restaurant Management

DECEMBER 27, 2023

As such, restaurants are investing in training and development programs to upskill their workforce, ensuring team members are equipped to handle the latest tools and technologies. These technologies not only help to reduce waste with precise supply chain and inventory tracking but also guarantee food freshness and authenticity.

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2024 Food Supply Kitchen Safety Influencer 197

Modern Restaurant Management

MARCH 28, 2024

It can also provide full sourcing and ingredient listings that are needed for menu creation to serve customers with special requirements. Fast, accurate, trustworthy product identification enables targeted recalls and helps avoid unnecessary removal of unaffected products, reducing food waste.

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Information Allergens Food Supply Food 218

Modern Restaurant Management

FEBRUARY 2, 2024

Cloud services are another key component, offering a way to store, manage, and analyze large volumes of data from various sources, such as sales, inventory, and customer preferences. For example, IoT devices can notify when stock is low, or equipment is not functioning optimally.

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Operations Front of House Customer Service Kitchen Safety 184

Perfect Daily Grind

MAY 7, 2023

Sourcing and buying green coffee is certainly a big part of this, but efficient inventory management is also paramount. What equipment do roasters need to preserve green coffee freshness & quality? In terms of storage equipment, green coffee silos are a popular solution for many roasters.

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Supplies Management Management Food Safety 176

Bottleneck Management

MAY 3, 2023

Source Local and Seasonal Ingredients One of the easiest ways to reduce your restaurant’s carbon footprint is to source local and seasonal ingredients. Reduce Food Waste Reducing food waste is another effective way to make your restaurant more sustainable.

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Compost Waste Sustainability Agriculture 78

Modern Restaurant Management

DECEMBER 26, 2023

Sustainability – As consumer demand for eco-friendly practices continued to rise, restaurants responded accordingly with efforts to reduce food waste, enhance supply chain sustainability, and adopt environmentally responsible packaging. Food waste is a huge, expensive issue, with fresh foods often rotting on trucks during transport.

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Dietary Restrictions 2024 Food Safety Food Supply 120

Modern Restaurant Management

DECEMBER 28, 2023

Sourcing will also be a priority for many chefs, working with global salt producers to identify salts from around the world and understand their history and use cases. Leveraging the proper equipment, dry aging provides enhanced control of texture, adds depth of flavor and complexity to elevate any dish.

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2024 2023 Food Order 2013 166

Modern Restaurant Management

MARCH 9, 2022

Cross-contamination at a restaurant refers to the transmission of germs or other hazardous microorganisms from food, equipment, or humans to food. Future Market Insights reported that containers and packaging products make up the majority of municipal waste, accounting for 82.2 of overall waste generated in 2021.

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Compost Sustainability Online Ordering Kitchen Safety 204

Culinary Cues

JULY 31, 2023

The team is the source of energy, the adrenaline, and the fire that brings a kitchen to life. This is a business of pennies – pennies that can disappear very quickly through waste, spoilage, and improper cooking. Respect is the most important foundation of success in any field. It will pay off! Don’t let them down.

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Kitchen Safety Back of House Front of House Food Safety 324

7 Shifts

JANUARY 31, 2024

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. Log item transfers and wastes. You'll also need to keep an eye out for when you may need a replacement or upgrade and do your research to source the best solution.

Management 195

Management Management Kitchen Safety Front of House 195

Modern Restaurant Management

DECEMBER 14, 2023

One-at-a-time and controlled dispensers can reduce waste and serve more guests between refills. Implementing sustainable hygiene practices—like using wipers made from recycled materials or controlled dispensers that reduce waste—reinforces your dedication to helping the planet.

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Front of House Back of House Customer Experience Sustainability 98

Perfect Daily Grind

MARCH 28, 2023

This includes the efficiency of the equipment they use. As well as utilising some kind of heat source (usually either gas or electric), most roasters have an in-built fan or pump. A roaster’s ventilation system will then remove the smoke and waste gases from the machine.

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Recycling Article Uniforms Waste 127

Modern Restaurant Management

MARCH 18, 2024

Culinary methods and sources of inspiration for menus and venues were also part of this group’s discussion. Eighty-six percent of dames surveyed agreed that chefs have become trusted sources of knowledge beyond the menu. Ninety-two percent agreed that chefs are gaining recognition for their philanthropic efforts around the world.

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2024 Fast Casual Food Truck Allergens 186

Modern Restaurant Management

JANUARY 20, 2023

Pre-made food products can provide simplicity for staff while also helping cut costs, reduce waste, and increase consistency while maintaining a wide variety of menu items. These occurrences can lead to increased waste, ultimately driving up costs that your business must eat.

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Food Food Supply Waste Food Safety 167

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.

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License Certification Kitchen Safety Food Safety 78

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.

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Recycling Waste Workshop Training 127

Ken Burgin

JUNE 6, 2023

Sustainability Practices: Create learning modules about incorporating sustainability practices into the restaurant, including waste management, energy efficiency, and sourcing local produce. This would aid managers in implementing and overseeing these practices.

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Training Kitchen Safety Dietary Restrictions Food Safety 68

Modern Restaurant Management

JUNE 15, 2021

By improving customer loyalty and increasing revenue through the smart use of technology from the public-facing part of the business all the way to the back-of-house prep, sourcing, and staffing. Source More Smartly by Linking FOH to the BOH. Improve Order Size and Revenue with Predictive Technology.

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Technology Loyalty Program Front of House Online Ordering 199

Culinary Digital

JANUARY 16, 2024

Additionally, this focused ingredient inventory significantly diminishes the risk of food spoilage due to the swift use of the ingredients, maintaining freshness, and reducing waste. It also applies to the sourcing of ingredients. One notable benefit is the reduced equipment needs.

Menu 52

Menu Equipment Customer Service Customer Experience 52

7 Shifts

DECEMBER 3, 2019

Step 6: Source Capital Finding and securing capital isn’t always easy, though with your business plan and the recognition of your franchise’s brand, you may have an easier time than starting a completely new brand. Looking for a new source of capital this time around?

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Franchise Franchising Audits Point of Sale 368

The Restaurant Times

OCTOBER 29, 2021

Source Your Raw Materials Locally. When you source your raw materials from local sources, they are actually fresh. Moreover, locally sourced raw materials are not just limited to plants and green products, you can also go for organic meats instead of imported ones. . Source: Wikimedia Commons. Reduce Waste .

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Food Truck Sustainability 2021 Food 97

Modern Restaurant Management

FEBRUARY 16, 2024

While always enjoyable, I sometimes felt the rarified food was wasted on me, especially multi-course offerings and tasting menus with elaborate preparations or exotic adds like figs and avocado oil. He could wax eloquently for 30 minutes on the sourcing of a crab or peach, but forget an important appointment or deadline.

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Transportation Dine-in Waste Equipment 98

Modern Restaurant Management

SEPTEMBER 7, 2021

Equipment rental, including refrigerator truck or equipment. All flood water has the potential to be contaminated with sewage and agricultural waste. Some equipment may need to be discarded if it cannot be disinfected or if it is not functional. Boiled water or a source of potable water must be used for all hand washing.

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Food Supply Food Safety Kitchen Safety Food Truck 186

Modern Restaurant Management

APRIL 9, 2021

If you can boost your hiring rate from 1 in 10 candidates interviewed to 1 in 3, you’ll save a tremendous amount of time and not waste resources interviewing candidates who aren’t a good fit. There are ways to address all of these issues, from auto-response tools to better candidate vetting to auto-calendaring tools.

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Hiring Management Management Retail 186

Modern Restaurant Management

NOVEMBER 3, 2021

Other approaches to reducing your carbon footprint can be achieved from initiatives such as increasing recycling, reuse of packaging as well as reducing waste that goes to landfill for example by offering compostable or even edible packaging and reducing food waste. Energy production is the most carbon polluting of all industries.

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Food Supply Transportation Compost Waste 204

Modern Restaurant Management

NOVEMBER 11, 2021

In order to reduce cost, waste, and optimize inventory, the process begins with planning and forecasting. Consumers expect a high level of transparency on source ingredients, and for many brands, it’s a key differentiator. The goal for every food and beverage company is to synchronize supply and demand.

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Supplies Management Management Food Supply 215

The Restaurant Times

NOVEMBER 4, 2021

Commercial kitchens with sophisticated layouts, containing all of the restaurant equipment that chefs want in the exact location that they require it, are critical to a restaurant’s success. From understanding your kitchen needs, and planning a menu to buying the best equipment, we have got you covered. .

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Design Kitchen Safety Back of House Food Safety 98

The Restaurant Times

MAY 25, 2021

Source: Washington Hospitality Association. Waste Management . There is a lot of waste generated in restaurants daily, from the peels of groceries to the food that the customers waste. Mismanaged waste can lead to bacterial or fungal infections among the staff and guests. Ensure Cleanliness In Bathrooms.

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Food Safety Kitchen Safety License Audits 98

Future Food

NOVEMBER 7, 2021

Re purposing It has been inspiring to see the commitment of modern food and hospitality operators in minimising their impact on the environment, through the reduction in food and equipment waste across the sector. Day of the week Specials. What would you like to know more about? Do you have an article request?

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2022 Food Supply Entertainment Hospitality 148