Modern Restaurant Management

JANUARY 20, 2023

Learn how the foodservice industry can stay competitive and fresh amid widespread food and labor shortages. As consumers watch food prices continue to rise, the demand for cost-effective meal solutions are prompting c-stores, full-service, and quick-service restaurants to increase their offerings.

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Food Food Supply Waste Food Safety 161

Culinary Cues

JANUARY 28, 2023

It is this commonality that drives us to do what we do, and it is this commonality that is in short supply nowadays. The commonality is our voice through food; a voice that is built through years of practice, history and tradition, environment and experiences, family and friends, and a cumulative portfolio of all these influences.

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Food Supply Dine-in Uniforms Presentation 362

Culinary Cues

AUGUST 4, 2022

The greatest threat is not the labor shortage or supply chain issues, it’s not the pandemic or the price of real estate – yes, all those concerns are troubling and must be dealt with, but they are not what will bring the restaurant industry to its knees. Well then – what will? Try apathy on for size.

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Front of House Coaching Uniforms Back of House 328

Culinary Cues

SEPTEMBER 15, 2022

The choice to be great or not so great is in the hands of the restaurateur and the folks who make a living with food. Some mediocre operations may experience a false sense of euphoria simply because of supply and demand. A restaurant cannot survive on attitude, service, and food alone – it must operate as a savvy business.

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Fine Dining Front of House Customer Service Customer Experience 392

Modern Restaurant Management

OCTOBER 5, 2020

This can include vendors delivering food and beverage supplies. Above All, Be Consistent, Neutral and Uniform When Applying Policies. Pre-Travel Inquiries May Be Allowed. Designate an Official HR 'Point of Contact' Overseeing HR should never fall to “just any” employee.

Employee Relations 216

Employee Relations Uniforms Restaurant Law Travel 216

Modern Restaurant Management

MARCH 13, 2023

In the waning days of 2022, FDA issued an updated Food Code with several important updates. economy, and the Food Code impacts virtually every American. Let’s examine the key new provisions of the 2022 Food Code. Many of the key changes in the 2022 Food Code relate to food allergens.

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2022 Allergens Food Food Safety 152

Modern Restaurant Management

JULY 21, 2021

Laundering items such as microfiber towels, bar towels, mop heads and uniforms is often a time-consuming process taken on by restaurant owners or managers. Restaurant employees need access to cleaning supplies and personal protective equipment (PPE). Fats, oils, grease and other kitchen food waste accumulate in drain lines over time.

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Uniforms Equipment Food Supply Waste 186

Modern Restaurant Management

JANUARY 30, 2023

Full-service restaurants, for instance, are particularly subject to the effects of inflation—as consumers appear to shift some spending to limited-service establishments and QSRs to save food costs. This migration could be a goldmine for casual/fast food brands if only they had the people to support them.

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Technology Fast Casual Waste 2023 179

Culinary Digital

MARCH 20, 2024

A streamlined menu is the cornerstone of efficiency in the onboarding process within a food service establishment. Furthermore, the streamlined menu promotes consistency in food preparation and presentation, a critical element in customer satisfaction and maintaining reputation.

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Seasonal Menu Customer Service Customer Experience Training 52

Modern Restaurant Management

JUNE 1, 2020

Some of the biggest risks that you’re likely to face as a restaurant owner include: Foodborne illnesses: food poisoning, contaminated water, and cross-contamination of cooking ingredients. For example, there should be someone who handles communication, supply chain issues, financial forecasting, etc.

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Hospitality Insurance Food Supply Social Media 140

Modern Restaurant Management

AUGUST 31, 2021

Additionally, with the unpredictable complications that labor shortages and supply chain disruptions have recently caused, it’s important for restaurants to focus on areas of the customer experience in which they have most control. Now is the time for the food service industry to invest in digital CX.

Customer Experience 160

Customer Experience Customer Service Online Ordering Food Safety 160

Tableo

JULY 27, 2023

In this guide we will delve into food & beverage (F&B) control methods to help you generate profitability and uphold good standards. Quality control: You can guarantee constant quality in your foods and beverages by keeping an eye on the ingredients and manufacturing procedures. So let’s dive in!

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Beverage Food Inventory Waste 75

Perfect Daily Grind

JANUARY 3, 2023

There are a number of reasons for this, such as rising food and energy costs , as well as higher levels of inflation. While there has been some financial recovery following the pandemic, we have seen costs (particularly for food and energy) continue to increase for coffee businesses for several reasons.

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Equipment Transportation Sustainability Technology 162

Sling

JUNE 8, 2020

If you run a restaurant , for example, your primary income channel is probably food and drink sold and consumed in your dining room and bar. Food supply for a restaurant is an essential, ongoing, variable expense — meaning you might not need as many potatoes in June as you did in May — that you can tweak if absolutely necessary.

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Small Business Cash Management Uniforms Tip Distribution 109

Apicbase

APRIL 5, 2024

When thinking about restaurant automation, imagining a future where AI-powered androids shake cocktails and drones drop food deliveries through your skylight is fun. But automation in food service is much more than that. Production planning software transforms food production from a paper-based chore to a digital process.

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Back of House Front of House BOH Point of Sale 52

Restaurant Engine

DECEMBER 9, 2020

People love your food, and they want it outside your restaurant, too. You have a restaurant, and people already love your food. Can you afford to invest in additional uniforms or aprons for your servers? Do you have the resources to handle the extra supplies, food, and staff? Extra Services.

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Catering Website Management Seasonal Menu Food Supply 113

Foodable

JULY 11, 2020

Food Leaders blends virtual experiences with premium production and content to educate business operators worldwide. Smart operators are working with their supply chain partners and distributors ahead of time to develop back-up plans in the event of large orders. Catering has to be frictionless and contactless for the consumer.

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Catering 2020 Food Truck Uniforms 74

ChefMod

NOVEMBER 4, 2021

With supply chain upsets and customer unpredictability, restaurant inventory management has become a daunting task. It’s a delicate balance of ordering food, especially perishables, in a timely manner, so that everything that is ordered is used and does not spoil or take up unnecessary space.

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Food Supply Inventory Supplies Seasonal Menu 52

The Restaurant Times

JANUARY 23, 2022

The catering industry includes companies that provide individual event-based food services. What type of food will you serve? Rent a commercial kitchen: This increases your operating costs and will require transportation facilities and equipment to deliver food to the location. What functions will your business cater to?

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Catering License Insurance Food Supply 75

ChefMod

SEPTEMBER 29, 2021

Partnering with a GPO can help you get competitive pricing on supplies for your restaurant such that its profitability increases and its purchasing process becomes more streamlined. Comparing and negotiating the cost of supplies can also take up a lot of your time, but it doesn’t have to. The restaurant business is cutthroat.

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Food Supply Supplies Pricing Uniforms 52

Perfect Daily Grind

JANUARY 30, 2023

The study found that grinding frozen coffee led to more uniform particle size distribution , which can help to extract a wider range of flavours and aromas. In our lab, we use food-safe vacuum sealers, and we have found that the quality of the bags makes a significant difference in terms of preserving freshness.”

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Waste 2016 Article Uniforms 131

ChefMod

SEPTEMBER 15, 2021

As any restaurant owner is all too aware, the food service industry is known for having tight margins and high overhead costs, and it doesn’t help that the cost of food shipments is on the rise. What is a GPO? If you are not familiar with GPOs, you may be wondering what exactly they are and how they can benefit small restaurant owners.

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Food Supply Small Business Food Order Pricing 52

EATER

JUNE 11, 2020

Into this yawning black hole of uncertainty, food distributor US Foods is here to help with a free reopening kit. US Foods is one of the biggest food distributors in the U.S., selling raw materials and pre-made food items (tempura shrimp and bacon jam are two of their latest). It’s likely already happening.

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Food Safety Back of House Food Supply Uniforms 64

Culinary Digital

MAY 16, 2022

Trend #1: Health consciousness, nutrition, & wellness According to research enacted by Statista, 64% of consumers regard healthfulness as a significant factor of consideration when buying food and beverages. In other words, the foodservice industry needs to offer more healthy foods to appeal to growing segments of the consumer population.

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Technology Kitchen Safety Food Safety Online Ordering 52

The Restaurant Times

JANUARY 13, 2023

TRT- Within this context, people find a home away from home and I think that food here plays a major role, as the home is where you know the food is. So what do you think about the role of F&B or say the role of food and beverage in making goSTOPS a success hit? Pallavi – So we look at F&B slightly differently.

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Travel 2012 Uniforms Consumer Goods 52

The Restaurant Times

AUGUST 10, 2020

One of the most critical expenses that restaurants in Singapore incur on a daily basis is the cost of food. Keeping track of the inventory manually is not advisable, considering the intricacies and vastness of supply chain processes. According to a study, a typical restaurant in Singapore spends almost 31.8% Expiry Report.

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Inventory Operations Waste Uniforms 52

EATER

FEBRUARY 22, 2023

In Chicago, the Little Village neighborhood’s Discount Mall , neatly arranged inside what structurally looks like a 1960s department store , is the go-to spot for puffed-up quinceañera dresses, Mexican food, and Laura Michelle at booth 217, which specializes in Mexican candies, snacks, and piñatas.

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Front of House Food Truck Consumer Goods 2002 98

Margin Edge

JANUARY 5, 2023

Tips are a large part of that, as well as uniform expenses (if you require workers to wear uniforms) and the natural cost variations that occur between dishes. Not to mention the day-to-day differences in supply costs, depending on where and when you source your food.

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Uniforms Food Supply Definition Supplies 82

Apicbase

JULY 1, 2022

It helps them expand operations while keeping food quality consistent across locations and channels, and, equally important, keeping the overhead costs in balance. Recommended read : Restaurant Expansion Strategy: How to Grow Your Restaurant Into a Successful Food Empire. This blogpost covers: What is a central kitchen?

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Operations Back of House Front of House Food Supply 52

Rocket Fuel

JULY 8, 2022

Cost of goods sold: The combined cost of your food, beverages, napkins, cups, etc., Controllable expenses: Usually the combination of sales, COGS, and labor, these expenses include utilities, supplies, cash over/short, miscellaneous expenses, uniforms, etc. Sales: More is always better.

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Point of Sale Insurance Uniforms Food Supply 52

The Restaurant Times

OCTOBER 22, 2021

Source: Times Food – Times of India. This is one of the major reasons why the majority of restaurant businesses fail within a year or two even after having efficient operations and good quality food. . FSSAI license: An FSSAI license is the food license that outlet owners of every restaurant format would need to have beforehand.

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License Back of House Kitchen Safety Equipment 52

Cheetah

SEPTEMBER 9, 2019

Exquisite interior, highly skilled staff and specialty drinks are always great, but the decoration, menu choices, bartenders’ uniform and all other elements still need to match. Collecting data will also come in handy when ordering supplies. Another is to train your staff to be consistent and to take responsibility for waste.

Bar 60

Bar Management Management Front of House 60

Cheetah

SEPTEMBER 9, 2019

Exquisite interior, highly skilled staff and specialty drinks are always great, but the decoration, menu choices, bartenders’ uniform and all other elements still need to match. Collecting data will also come in handy when ordering supplies. Another is to train your staff to be consistent and to take responsibility for waste.

Bar 60

Bar Management Management Front of House 60

Touch Bistro

APRIL 27, 2021

Exploring how to start a food truck business is a smart move in 2021. The startup costs are lower than what you’d have to shell out to open a brick-and-mortar restaurant, and as the world continues to grapple with the COVID-19 pandemic, food trucks offer both a safe dining option for your guests and a reliable income source for you.

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The Food Corridor

SEPTEMBER 14, 2020

For foodservice vendors, food truck operators, manufacturers, market traders, chefs, and caterers who use shared-kitchen facilities, there’s a constant nagging worry that something will go wrong. The team created The Food Liability Insurance Program , or the FLIP, as a package to make getting coverage easier for users of shared kitchens.

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Insurance Food Truck Food Catering 52

Izettle

MARCH 28, 2019

The challenge to a smaller independent coffee business is scaling your own boutique concept while standardising your processes without becoming uniform and boring. Did someone say food? It’s hardly a revelation that thirsty customers are often going to be hungry customers too. This is your chance to make them happy customers.

Customer Experience 45

Customer Experience Customer Service Point of Sale Consumer Goods 45

Izettle

MARCH 28, 2019

The challenge to a smaller independent coffee business is scaling your own boutique concept while standardising your processes without becoming uniform and boring. Did someone say food? It’s hardly a revelation that thirsty customers are often going to be hungry customers too. This is your chance to make them happy customers.

Customer Experience 40

Customer Experience Customer Service Point of Sale Consumer Goods 40