Food Supply Sustainability Technology 
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
DECEMBER 17, 2024
Steady Online Ordering Brings Food Waste, Donations to the Forefront of Priorities Ordering food online increases restaurant sales, but it also can potentially increase wasted food if proactive measures aren’t taken – for both the business and consumers at home.
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Modern Restaurant Management
JANUARY 29, 2025
egg industry is grappling with a crisis that has sent shockwaves through the food supply chain. poultry industry has faced recurring waves of infection, causing drastic fluctuations in egg supply. Supply and Demand Imbalance : With fewer hens laying eggs and production costs soaring, the supply chain struggles to meet demand.
Modern Restaurant Management
APRIL 11, 2025
Leveraging Limited Time Offerings (LTOs ): With increased competition and higher food costs, one way restaurants can stand out is with LTOs, which appeal to every generation of diners and are an easy way to draw in new customers. The key is to keep these promotions short to avoid menu bloat.
Modern Restaurant Management
JANUARY 23, 2025
Discover practical strategies to reduce stress and establish clear standard operating procedures, or SOPs, to create a sustainable work environment. Sustainable SOPs for Efficient Operations To increase a restaurant’s operational efficiency, you need clear and sustainable SOPs.
Modern Restaurant Management
OCTOBER 16, 2024
were registered on food delivery platforms like Grubhub, DoorDash, and Uber Eats. They will create multiple fake accounts in bulk and then sell them to those looking for a discount on food. What factors are fueling food-app fraud? The technology used to commit fraud is exponentially more advanced than it was just 10 years ago.
Culinary Cues
APRIL 7, 2025
These cooks and chefs will not only accept technology in the kitchen, but they will also actively look for ways to make it their critical component. [] KNOW THAT DIVERSITY HAPPENS NATURALLY IN KITCHENS: Diversity in the kitchen need not be mandated or a concern.
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