Modern Restaurant Management

JULY 24, 2023

Artificial Intelligence (AI) technology has become invaluable in the food industry. 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.

Supplies 420

Supplies Sustainability Food Supply Food Safety 420

Goliath Consulting

JUNE 15, 2021

Since the start of the pandemic, safety measures such as social distancing, lockdowns and mask-wearing have completely changed our understanding of how consumers spend on food. We saw customers stockpiling on groceries and supplies in homes instead of going out to eat, raising retail sales by 29 percent over the previous year (1).

Supplies 414

Supplies Food Supply Front of House Fast Casual 414

Modern Restaurant Management

FEBRUARY 4, 2022

Unprecedented labor and supply chain pressure will drive most of the restaurant trends that will define 2022, industry analysts say. Diners simply don’t want the low food quality that often comes with long menus. These restaurant food trends can directly impact a restaurant’s profitability. Ghost Kitchens.

2022 547

2022 Customer Service Online Ordering Website Management 547

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. Multiple Sourcing and Backup. Menu Changes and Flexibility.

Supplies 311

Supplies Food Supply Sourcing Guest Recovery 311

Modern Restaurant Management

MARCH 18, 2024

The discussion included food, beverage, nutrition, lifestyle and unique aspects of boutique and high volume foodservice. Food trucks that bring food to patrons where they live and work has become a part of everyday life. Today’s restaurant guests are more knowledgeable and food savvy than ever before.

2024 474

2024 Food Truck Fast Casual Allergens 474

Culinary Cues

APRIL 8, 2020

First – we (all of us who have made the restaurant business our life calling) hope that you will bring your skills, passion, and commitment back to the food business and will work diligently to help make us better. As a professional cook you have learned how important your role is in the process of preparing and presenting food.

Communication 474

Communication Food Supply Customer Service Small Business 474

Modern Restaurant Management

JUNE 30, 2020

It’s relevant today because it helps restaurant leaders contend with enduring issues like crisis recovery, demand fluctuations, food waste, keeping the human touch, managing change, and retaining employees. The lean team referred to these decisions as “calling the play.

Management 453

Management Management Cash Management Beverage 453

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. Reference sales data from the same time in the past few years.

Seasonal Menu 370

Seasonal Menu Point of Sale Inventory Food Supply 370

7 Shifts

AUGUST 2, 2024

When hiring restaurant accountants, your primary consideration should be those who understand the complexity of the food and beverage industry—both front-of-the-house and back-of-the-house operations and management. This number is essential because it helps you determine the price of your food and beverages.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

7 Shifts

SEPTEMBER 6, 2024

The cost of goods sold (COGS) is a restaurant metric that shows you the cost of all ingredients used to prepare a menu item, including the food, beverage costs, and other direct expenses. COGS can be expressed as a percentage of your sales, often referred to as the COGS ratio. What is cost of goods sold (COGS)?

2024 195

2024 Seasonal Menu Inventory Audits 195

7 Shifts

MAY 23, 2024

Improving your restaurant operations to succeed in this highly competitive industry means serving quality food and providing excellent customer service while minimizing waste, reducing costs, and keeping your employees engaged. This is where developing a comprehensive restaurant operations plan comes in.

Operations 221

Operations Kitchen Safety Food Safety Restaurant Law 221

Modern Restaurant Management

DECEMBER 21, 2022

Instead, as these solutions advance, companies should refer to their technology as “Smart Carts,” or something in the same vein, to give a more accurate representation of what they provide and come off as warm and welcoming tools designed to elevate hospitality. – Tim McLaughlin, Founder & CEO, GoTab. "We

2023 493

2023 Loyalty Program Mobile Ordering Customer Experience 493

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

EATER

APRIL 25, 2023

On the road that leads to Santa Teresa (one of the most visited destinations in the country), dozens of food stands blanket the sidewalks with plastic tables, chairs, and signs advertising “caldosas here.” Juan adds, “The combination became famous, and we started calling it caldosa,” a reference to the caldo that went into the first bag.

Fine Dining 274

Fine Dining Back of House Point of Sale Merchandise 274

7 Shifts

MAY 23, 2024

This includes: Net Sales: The total revenue derived from your sale of food and beverages. However, as a rule, the primary costs you can expect in running your restaurant are usually related to food, labor, and rent. This can reduce your budget for ingredients and, at the same time, minimize food waste.

Point of Sale 221

Point of Sale Seasonal Menu Food Supply Cash Management 221

Modern Restaurant Management

MAY 27, 2020

Participating restaurants will donate 15-25 percent of sales to their local food bank and over 1500 restaurants nationwide have already joined the initiative. ” Over 200 food banks face a surge in demand for emergency food aid in the wake of COVID-19. Frequent hand washing following CDC guidance and food code.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441

ChowNow

JULY 17, 2024

This could include providing exceptional customer service, maintaining high food quality, ensuring a clean and safe environment, and maximizing efficiency. Head Chef: Manages kitchen staff, menu planning, and food preparation. Server: Take orders, serve food and beverages, and provide customer service.

Operations 195

Operations Kitchen Safety Front of House Food Safety 195

Focus POS

DECEMBER 8, 2021

Other issues, like ingredient management, can cause much bigger headaches and cost money — throwing away expired ingredients eats into profit margins, especially with the rising cost of food. The take-out boom and supply chain disruptions have caused a scarcity of items such as pizza boxes and to-go containers.

Mobile Ordering 148

Mobile Ordering Point of Sale Online Ordering Cash Management 148

Restaurant365

OCTOBER 27, 2021

It has been estimated that each year, more than 100 billion pounds of food is wasted in the United States. That equates to more than $160 billion worth of food thrown away each year. The waste of food is not only a waste of money and bad for the environment, but it is also making vulnerable populations even more vulnerable.

Waste 78

Waste Food Online Ordering Food Order 78

Cheetah

JULY 1, 2021

Knowing what food is going to cost in the near future enables restaurants to plan accordingly. Cheetah’s bi-weekly Market Watch report, offered to all our clients, summarizes food cost trends and competitive intelligence. Getting your supplies from Cheetah can help you get the most competitive, up-front prices in the Bay Area.

Customer Experience 148

Customer Experience Front of House Fine Dining Customer Service 148

Cheetah

JULY 1, 2021

Knowing what food is going to cost in the near future enables restaurants to plan accordingly. Cheetah’s bi-weekly Market Watch report, offered to all our clients, summarizes food cost trends and competitive intelligence. Getting your supplies from Cheetah can help you get the most competitive, up-front prices in the Bay Area.

Customer Experience 148

Customer Experience Front of House Fine Dining Customer Service 148

Perfect Daily Grind

APRIL 8, 2022

The project enables Svit Kavy to donate coffee and food to Ukrainian soldiers fighting on the front line. The group will include supply chain representatives, as well as academics and environmental organisations. Fairtrade International announces new Living Income Reference Price for Indonesian coffee producers. Tue, 5 Apr.

Pricing 159

Pricing 2022 2021 Recycling 159

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

The Restaurant Times

FEBRUARY 22, 2022

Restaurant startup developments in recent years have included a variety of food delivery alternatives, company expansion, service innovation, extended online ordering, assemble-your-meal popup businesses, and many others. . The labour shortfall and supply chain constraints that plagued 2021 have persisted into 2022.

2022 98

2022 Front of House Cash Management Online Ordering 98

The Restaurant Times

APRIL 27, 2022

Do you know how much food waste Americans generate every year? billion tons of food are wasted annually, the US is the highest contributor with nearly 80 billion pounds of discarded food. Controlling food wastage in the US will be difficult and will take time. What Is A Waste-Free Bakery?

Waste 52

Waste License Recycling Customer Service 52

EATER

DECEMBER 6, 2022

The cocktails embody what makes Amazonia so special: its massive pisco collection, the way smoky flavors weave through both food and drink, and how distinctly Peruvian ingredients are the star. The Chicken Supply. The Chicken Supply proves that takeout can be truly celebratory in its expression of flavor and history. Dina Ávila.

2022 246

2022 Fine Dining Dine-in Food Truck 246

Cheetah

FEBRUARY 2, 2021

Demand Planning is the critical driver of food supply chain operations from farmer to consumer. Large enterprises across the food chain already realize the importance of demand planning, but small businesses are still anxious about making the leap. It’s an essential part of every company across the supply chain, big to small.

Small Business 78

Small Business Food Supply Point of Sale Inventory 78

Restaurant365

MAY 17, 2022

Food inventory management goes way beyond counting the items on the shelves. Tight integration between your r estaurant inventory management software , point of sale (POS) system and restaurant accounting software is essential for executing key restaurant tasks that help control your food costs. That’s great.

Inventory 78

Inventory Management Management Food 78

Apicbase

JULY 16, 2024

That’s because, next to inventory management, F&B purchasing mistakes are the number #1 reason why operators struggle to get their food costs under control. And ready to tear down those mounting food costs to shreds. The goal is maintaining optimal inventory levels without overspending or wasting. Ready to dive in?

Operations 98

Operations Inventory Point of Sale Food Order 98

Apicbase

MARCH 25, 2024

Demand forecasting for restaurants puts out the flames, takes the guesswork out of purchase orders and streamlines the supply chain. When restaurant managers or kitchen staff make poor purchasing choices, they face increased food waste, inflated costs and frustrated customers. That’s a daunting task.

Inventory 52

Inventory Management Management Kitchen Safety 52

Apicbase

NOVEMBER 28, 2022

Food traceability is compulsory for many food companies in the US, Europe, and the UK. These businesses are accountable for any safety issues in their supply chain and must have information on traceability for the goods they grow, distribute, and sell. But that’s not the only reason why food traceability has gone mainstream.

Tip Distribution 52

Tip Distribution Kitchen Safety Food Supply Food Safety 52

Apicbase

SEPTEMBER 12, 2024

The new CSRD regulations require large food service companies to report on Scope 3 emissions, which can be difficult to manage. Carbon reports give large food service companies a clear picture of their environmental impact. To stay informed on key dates and affected companies, you can refer to Deloitte’s detailed CSRD timeline.

Operations 52

Operations Transportation Food Supply Sustainability 52

Apicbase

JULY 22, 2024

The corporate catering sector faces a host of challenges, including labour shortages and the Herculean task of making the supply chain more sustainable. There is more remote work, sustainability has become essential for business, and competition from food delivery services, local restaurants, and retail is fierce.

Catering 52

Catering Sustainability Technology Employee Relations 52

BNG Point of Sale

SEPTEMBER 7, 2021

The cost of goods sold is also referred to as the “cost of sales.” Supplies used in either making or selling the product. . To ensure a profitable business, the Food Service Warehouse recommends your restaurant’s cost of goods sold (CoGS) should not be more than 31% of your sales. Cost of items intended for resale. .

Point of Sale 52

Point of Sale Inventory Food Supply Seasonal Menu 52

Sling

APRIL 27, 2023

Restaurant operations management (sometimes referred to as ROM) is the set of processes and procedures that provides a framework for all of the day-to-day activities of your business. 5) Manage food costs A key way to improve your overall ROM program is to do everything you can to manage food costs.

Operations 78

Operations Management Management Inventory 78

Harbor Touch

MARCH 19, 2025

Check references carefully and run quick trials. Restaurant Business Online reports top managers cut waste by 15% with tight trackingon a $50,000 food budget, thats $7,500 saved annually. Food Safety News says 60% of diners now prefer this option for speed and safety. Break down expenses: food, labor, utilities.

Management 78

Management Management Seasonal Menu Cash Management 78

Harbor Touch

MARCH 19, 2025

Check references carefully and run quick trials. Restaurant Business Online reports top managers cut waste by 15% with tight trackingon a $50,000 food budget, thats $7,500 saved annually. Food Safety News says 60% of diners now prefer this option for speed and safety. Break down expenses: food, labor, utilities.

Management 78

Management Management Seasonal Menu Cash Management 78