Food Supply Guest Recovery Menu Waste 
Culinary Cues
APRIL 3, 2020
As you move through IDEATION that will help to define what your restaurant concept, menu, systems, and staffing will look like as we eventually move out of this crisis, it is just as important to discuss and plan for the things that can go wrong. This is the time to take a hard look at what staffing will look like after the recovery.
Goliath Consulting
JUNE 15, 2020
The COVID-19 pandemic has proven to us all just how interconnected our food system is in the US if not, the world. The supply chain failure and the domino effect of its impact have been a wake-up call for even the veterans of the food industry. Menu Changes and Flexibility. Multiple Sourcing and Backup.
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Restaurant365
DECEMBER 11, 2020
operators, mostly sales) minus your cash outflows (your operating costs, like food and drink, payroll, rent, etc.) Your cash flow may have been tight in 2020, so 2021 is the time to focus on your cash flow recovery and next steps. This way, you can take immediate action on issues like incorrect portions or food waste (explored below).
Modern Restaurant Management
JANUARY 12, 2022
This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. A new survey shows that Americans love new tech-driven options for ordering and retrieving food, but the flipside is that it is making them more impatient. In Love with Tech, but Impatient.
Modern Restaurant Management
JUNE 9, 2021
Fresh prepared produce delivers many benefits to foodservice operations from cost and labor savings along with increasing back of house efficiency, food safety, and freshness. Other benefits include greater product consistency, which is especially important for operators, and less wasting from chopping, scooping, and prepping fresh produce.
Apicbase
JANUARY 13, 2023
However, we’re seeing some major shifts around menu creation, procurement, and dining habits of guests. This 85+ item list of food service statistics results from meticulous combing through dozens of industry reports. We’re seeing major shifts in menu creation, procurement, and dining habits. billion by 2028.
Restaurant365
JUNE 24, 2020
Understanding how to decrease controllable costs – food and labor are the big two — helps you drive operational improvements that can increase your financial outcome. Reevaluate your supply costs. Beyond invoice processing and payment, AP Automation also allows you to see real-time and long-term insights into food costs.
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