Remove Equipment Remove Uniforms Remove Waste
article thumbnail

Delivery Fraud: Fighting Scams to Protect Your Restaurant

Modern Restaurant Management

When done on a large scale, this wastes the platform’s marketing budget and eventually leads them to cut down on promotions, slowing order volumes for restaurants. Additionally, having uniform policies will help with fraud detection and prevention. Promotion abuse can take other forms as well.

Delivery 417
article thumbnail

Maximizing Restaurant Profits by Routing Out Hidden Financial Risks: A Technology-Based Approach

Modern Restaurant Management

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.

Insiders

Sign Up for our Newsletter

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

article thumbnail

Six Summer Prep Tips for Restaurants

Modern Restaurant Management

Laundering items such as microfiber towels, bar towels, mop heads and uniforms is often a time-consuming process taken on by restaurant owners or managers. Restaurant employees need access to cleaning supplies and personal protective equipment (PPE). Laundering your own mats is time consuming and places a strain on your equipment.

Uniforms 474
article thumbnail

Managing Multiple Locations: How Technology Simplifies Restaurant Chain Operations

The Rail

This means a uniform organizational structure and better decision-making. Standardized Training Programs: Newbies get uniform training with digital training tools across multiple locations. In addition to increasing productivity, this means a uniform and happy customer experience across all office locations.

article thumbnail

Restaurant Cost Control Strategies Every Operator Should Be Using

ChowNow

Operating Costs Operating costs are the day-to-day expenses to keep your restaurant functioning, like: Cleaning supplies Light bulbs Paper products Uniforms Software Maintenance Tech tools (software) POS system Pest control Its easy to overlook the items in this category because no single thing seems massive, but together, they add up fast.

article thumbnail

THE VALUE OF THE SCHOOL OF HARD KNOCKS

Culinary Cues

This will teach him or her the importance of organization, how to become a more efficient cook someday, how important clean equipment is to the chef, and the pot washer’s role in mise en place. [] LET ME SHOW YOU HOW TO MOP A FLOOR: This is a skill to be learned. Stock is as much symbolic as it is functional.

article thumbnail

THE THING ABOUT KITCHEN DESIGN

Culinary Cues

When a designer is asked to compromise on space, flow, or equipment I know that this simply means that the operator wants to build in problems in production or service in the future. We know that a slow cook oven will reduce cook shrink on roasts by 15-20% and produce a much more uniform product.

Design 446