Modern Restaurant Management

JANUARY 12, 2022

43 percent plan to add an outdoor on-site dining space. "What 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. ” The results are part of an Oracle Food and Beverage survey conducted by Untold Insights in September 2021.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

7 Shifts

AUGUST 5, 2020

We’ll show you how to deliver food and offer takeout while maximizing profits. Are there any tips for food delivery and takeout inventory management? How do you market food delivery and takeout? Base your food inventory orders on data rather than gut feelings. What are the best delivery strategies and takeout strategies?

Delivery 341

Delivery Food Email Marketing Front of House 341

Modern Restaurant Management

SEPTEMBER 15, 2021

15 percent have ordered alcoholic beverages with food for delivery or takeout, on par with the 18 percent of Canadians that say they’re likely to do this. “The developments and improvements made to delivery and takeout containers, food quality and speed have made a lasting, positive impression,” says Barclay.

2021 447

2021 Retail Loyalty Program Online Ordering 447

Lavu

JUNE 6, 2025

Running a successful restaurant in 2025 means more than just great food—it requires smart financial decisions. Use these Calculations to Maximize Cost Reduction The food cost percentage is the number one calculation that restaurants can use today to maximize their cost reduction. Food cost control is crucial.

Loyalty Program 78

Loyalty Program Waste Recycling Inventory 78

Modern Restaurant Management

AUGUST 19, 2020

US Foods Ghost Kitchens. US Foods Holding Corp. launched US Foods Ghost Kitchens, a program designed to guide restaurant operators every step of the way when opening their own operation, helping them easily add a new revenue stream. Diversified Foodservice Reorganizes Portfolio. Keith Kelly will serve as president of TundraFMP.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

7 Shifts

AUGUST 6, 2021

On a micro level, forecasting helps a restaurant plan for inventory orders and how many employees need to work each shift to make and sell food. Inaccurate sales forecasting can result in wasted funds on labor, inventory, and even operating expenses for the restaurant. Why Should You Conduct a Restaurant Forecast? Inventory Management.

Seasonal Menu 370

Seasonal Menu Point of Sale Inventory Food Supply 370

Modern Restaurant Management

JULY 30, 2021

The partnership aligns Clean Juice’s core values of healthy, clean living with a focus on raising the nutritional and educational value of organic food and beverage choices available to consumers across the nation. There aren’t a lot of products that are transparent about what is in your food.”

Franchising 508

Franchising Franchise Fast Casual Point of Sale 508

Modern Restaurant Management

DECEMBER 21, 2022

This will manifest itself in several ways, such as informing robotics in the kitchen for food preparation, in addition to kitchen display systems (KDS) as restaurants kitchens seek to improve efficiency and better optimize for enhance prep station capacity management. – Chris Adams, VP of Strategy, Oracle Food and Beverage. "As

2023 419

2023 Loyalty Program Fast Casual Customer Experience 419

Modern Restaurant Management

DECEMBER 21, 2022

The modern Kitchen Display System (KDS) will be more interactive to increase operational efficiencies and improve quality of food for the chefs and their teams. However, this sales growth wasn’t a function of selling more food, it was a function of selling the same amount (or less) food at higher costs.

2023 493

2023 Loyalty Program Mobile Ordering Customer Experience 493

Modern Restaurant Management

MARCH 7, 2020

Chicago-born, minority-owned, female-led Azteca Foods celebrates its 50th anniversary this year, signifying a milestone of achievement for the family business, which has flourished from humble beginnings into a multi-million dollar operation. Azteca also supplies freshly made products to the Food Service and Industrial channels.

Food 326

Food Food Supply Fast Casual Small Business 326

Modern Restaurant Management

MAY 7, 2021

. “After almost four decades of learning and growing, our company has decided it’s time to go back to what first brought people to our brand – and that includes offering bolder-than-ever Tex-Mex food and pulling together design elements that are inspired by On The Border’s legacy.

Franchising 433

Franchising Franchise Sustainability Fast Casual 433

Modern Restaurant Management

OCTOBER 16, 2019

In this edition of MRM News Bites, we feature Ono Food Co, DoorDash, Parts Town and Heritage Foodservice, Rouxbe, Presto, Burger King and Uber Eats, Pared, Tork, Restaurant Technologies, Willie Degel, Bolay, Ritual, Preoday and TISSL, AdTheorent and Voodoo Doughnut. Ono Food Co. Ono Blend Founders Daniel Fukuba and Stephen Klein.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now began as a food truck in 2009 and was founded by husband and wife duo, Akash and Rana Kapoor, and supported by co-founder and Senior VP of Operations, Amir Hosseini. Our business growth in the last decade has positioned us to create change for good and implement creative solutions for our planet, our people and our food.

Franchising 341

Franchising Franchise 2020 Fast Casual 341

EATER

OCTOBER 1, 2024

That was her first exposure to the notion that food in America was going to be different. It always felt like home to me because of the food,” says Yun, who is an associate professor at George Washington University and author of O Beautiful. The store’s hot food counter serves Filipino foods like halo-halo.

Food Supply 219

Food Supply Food Truck Travel Food Order 219

The Restaurant Times

JANUARY 13, 2022

F oodies and F&B experts share their predictions for the food industry trends that will likely emerge in 2022 in the weeks and months to come. F oodies and F&B experts share their predictions for the food industry trends that will likely emerge in 2022 in the weeks and months to come. Source: Inhabitat. Technology To Flourish.

2022 75

2022 Outdoor Beverage Waste 75

Restaurant365

NOVEMBER 19, 2020

Your restaurant food cost is pivotal to your business’ financial success. While you may have already implemented some techniques, like inventory management, there is an almost infinite level of detail you can dive into to refine your food costs. Examining this comparison point is low-hanging fruit for impacting your food costs.

Food 78

Food Point of Sale Inventory Waste 78

Margin Edge

OCTOBER 21, 2020

Regulations, local COVID cases, weather (when so much is dependent on outdoor dining), staff schedules’ with less child-care options, the supply chain – all difficult to control – all with meaningful impacts to our businesses. Reduce waste! Theoretical Usage.

Pricing 98

Pricing Waste Food Supply Inventory 98

Open for Business

JANUARY 6, 2023

A restaurant is defined by good quality flavorful food, great service, and good ambiance. Add the stress of rising prices and food shipping snags, and the need to simplify menus became even more pronounced. “We We are always looking to find ways in which there will be less waste. We recycle and compost.

2023 109

2023 Compost Recycling Food Supply 109

Sustainability Beyond the Plate

JULY 31, 2017

They do not anticipate any power outages or brown-outs but, they will have to keep a sharp eye on the continuously changing solar supply and adjust the power mix carefully as the moon’s shadow passes over the State 2. As a commercial food service operator, you can do your part to make up for the missing solar by taking a few simple actions.

Operations 45

Operations Food Food Supply Supplies 45

Modern Restaurant Management

JANUARY 31, 2020

percent from the previous year, led by underperformance in restaurant, food and nightlight categories, as well as brick-and-mortar shops. voted Republican in 2016 – North Dakota, South Dakota, Wyoming, and Alaska – with services sectors and several food-related economic growth trended blue — Washington D.C.,

2020 481

2020 Loyalty Program 2019 Point of Sale 481

EATER

DECEMBER 23, 2020

Most restaurants don’t own and control the majority of the links in their supply chains, but many are already dealing with climate-related issues, even if at a remove, whether it be the droughts and floods that ravage Midwestern farmland or the hurricanes that seasonally batter the Gulf Coast of the United States. There is no waste.”.

Menu 338

Menu Agriculture Vineyard Seasonal Menu 338

EATER

JANUARY 21, 2021

This time patios were included in the shutdown, meaning establishments around the city were staring at freshly weatherized outdoor seating areas they couldn’t use, spaces that had been lifelines to their businesses while indoor dining rooms remained closed. She’s not ready to make any firm commitments, though. “We

Seasonal Menu 317

Seasonal Menu Online Ordering Point of Sale Back of House 317

Clover - Restaurants

MAY 3, 2024

Recent surveys confirm the importance of cleaning and sanitizing in food industry establishments for building customer confidence and in influencing diner choice. City and state health departments monitor local restaurants to ensure they’re following food safety management program guidelines.

Kitchen Safety 52

Kitchen Safety Food Safety Food Allergens 52

EATER

JUNE 7, 2023

First, they’d “purge” the crawfish, which involves soaking the critters in salted water to, theoretically, remove waste material and other impurities. Then the adults would set up an outdoor propane burner, fill up an enormous pot of water, and set it on to boil. Thank God for Granny’s tartar sauce.

Fine Dining 246

Fine Dining Transportation Food Supply Outdoor 246

EATER

SEPTEMBER 16, 2021

Pandemic-related materials, food, and labor shortages make running an independent restaurant near-impossible. At its start, the pandemic brought us images of vast trenches of rotting onions, piles of abandoned produce, and lakes of wasted milk, dumped by farmers who no longer had restaurants to buy their products.

Front of House 321

Front of House Food Supply Back of House Supplies 321

ChefMod

OCTOBER 6, 2021

Automate Cost Allocation Many operators can attest to the numerous number of times they have struggled to create separate primary cost categories for their restaurants, especially Food, Beverages, and Supplies. Although some wholesale food and supplies companies may charge extra credit card processing fees, many of them do not.

2021 52

2021 Email Marketing Front of House Online Ordering 52

Perfect Daily Grind

JUNE 6, 2025

BRITA will provide filtered water dispensers and refillable bottles at key LTA events, including Nottingham, Birmingham, Queen’s Club, and Eastbourne, building on its 2024 effort that saw over 200,000 single-use bottles cut, delivering premium hydration and reducing plastic waste. May saw I-CIP average 334.41¢/lb, down 0.4%

2025 61

2025 Pricing Café Events 61

Modern Restaurant Management

JUNE 14, 2020

In a deal that creates the world’s largest online food delivery company outside of China, Just Eat Takeaway.com plans to acquire 100 percent of the shares of Grubhub in an all-stock transaction. The transaction represents Just Eat Takeaway.com’s entry into online food delivery in the United States. The deal is valued at $7.3

Food Safety 424

Food Safety Kitchen Safety Loyalty Program Online Ordering 424

EATER

MAY 20, 2020

When the Center eventually released a guide, quietly posting it online without a formal announcement, the document devoted just four pages to food service, placing details in an appendix among other industries. But the industry-spanning collaborative effort may also set the tone for the new normal in food service.

Kitchen Safety 306

Kitchen Safety Food Safety Food Supply Healthcare 306

EATER

MAY 14, 2020

The most comprehensive guide yet comes from the James Beard Foundation and the Food and Society Program at the Aspen Institute, a response to the persistent desire for a single, streamlined playbook. But the industry-spanning collaborative effort may also set the tone for the new normal in food service.

Kitchen Safety 246

Kitchen Safety Food Safety Food Supply Healthcare 246

EATER

JULY 22, 2021

Even before the pandemic, restaurants were in a precarious position, squeezed between ever-increasing rents, food costs, and payrolls. This isn’t what I want to be doing, but it’ll keep the local farmers and suppliers with a steady client, and hopefully I’ll be able to hire more people back and focus on the food again,” he said. “If

Fine Dining 317

Fine Dining Back of House Dine-in Front of House 317