Modern Restaurant Management
NOVEMBER 7, 2024
Around 33 to 40 percent of food goes to waste each year. 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.
Modern Restaurant Management
JANUARY 14, 2025
Amid these potential disruptions, operators need a fresh approach to managing food costs. Extreme Weather: By 2035, experts predict that higher temperatures alone will push up worldwide food prices by between 0.9 To keep food costs under control, real-time insights are key. percent annually. Think of it as an adaptable tool.
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Modern Restaurant Management
JANUARY 2, 2025
From smarter ordering systems to food that travels better, here’s what pizzeria owners can expect in the year ahead. On the customer side, AI is beginning to play a more significant role in online ordering. This not only frees up labor but also reduces order errors.
Modern Restaurant Management
JUNE 27, 2025
A Dilemma of “Super Size” Proportions Amid rising food prices and shifting consumer preferences, the restaurant industry is facing a dilemma of “super size” proportions. Red Robin climbs 3 percent to 78 thanks in large part to its focus on menu and food. Still, the food and service metrics are quite high.
7 Shifts
NOVEMBER 15, 2024
After all, it’s not just the quality of your food that can keep customers coming back — 73% of diners base their satisfaction on the quality of service they receive. How do you ensure compliance with food safety and hygiene regulations? Hiring the right people can make or break your business.
Modern Restaurant Management
JULY 11, 2025
The dishes in your menu that are prepared with local products tell your customers that the food is fresher, as those ingredients have a shorter distance to travel. Besides, sourcing locally minimizes the environmental impact associated with long-distance transportation, such as carbon emissions from trucks or planes.
The Rail
NOVEMBER 1, 2024
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. This preemptive training reduces the learning curve.
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