Restaurant365

JANUARY 18, 2022

While true zero-restaurant food waste is extremely rare, it can be a meaningful goal. Implementing a zero-waste initiative can help minimize your carbon footprint and may even attract new customers who embrace your environmental friendliness. Additionally, limiting your food waste can improve your restaurant’s bottom line.

Waste 147

Waste Compost Food Consumer Goods 147

Bottleneck Management

MAY 8, 2023

How to Reduce Food Waste in Restaurants Food waste can impact the resources used to grow and deliver food to our tables. Below Chef Zach shares some tips on how to reduce food waste in restaurants, thereby decreasing the carbon footprint. The first-in-first-out method can help with this.

Waste 78

Waste Food Food Safety Food Order 78

Culinary Cues

APRIL 23, 2022

The cost of raw materials seems to always go up, most ingredients that restaurants use are highly perishable, customer volume is less predictable than we would like, seasonal differences in quality are quite significant, the supply chain is out of step with demand, and waste seems to be a real problem in many operations.

Food 381

Food Seasonal Menu Waste Point of Sale 381

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? The order fulfillment process gets slowed down if your staff don’t know who is responsible for what.

Delivery 341

Delivery Food Email Marketing Front of House 341

Xtra Chef

NOVEMBER 18, 2020

Food waste is a serious environmental and humanitarian issue. But restaurant food waste poses a huge problem for overall profitability in the business: The U.S. Department of Agriculture estimates that restaurants waste $162 billion in food each year. What Causes Restaurant Food Waste?

Waste 110

Waste Food Front of House Compost 110

Culinary Cues

MAY 28, 2024

I vividly remember being 10 years old, standing outside a diner window in downtown Buffalo, New York with my mother as I stared in amazement of the short order cook in full display. There were no wasted steps and he seemed to know where everything he needed was located without even looking. He was poetry in motion. from the cook.

Food Order 274

Food Order Ordering Café Hotels 274

Modern Restaurant Management

MARCH 28, 2024

Restaurants started using 2D barcodes (such as QR codes) at dining tables to offer digital menus and even allow patrons to order with their smartphones during the pandemic, when contactless transactions were necessary. In foodservice establishments, the same technology opens doors to greater food safety and ingredient transparency.

Information 218

Information Allergens Food Supply Food 218

Modern Restaurant Management

OCTOBER 6, 2023

Integrating IoT devices and connectivity drives efficiency, enhances food safety, mitigates risks, increases transparency, reduces waste, and provides many other benefits for restaurants. The numerous, significant benefits of using IoT in the restaurant industry include: Enhancing food safety. Did you know that U.S.

Food Safety 197

Food Safety Operations Management Management 197

Modern Restaurant Management

APRIL 15, 2020

While the primary concern during the coronavirus (COVID-19) pandemic should be physical health and getting food to people in order for them to stay alive and healthy, the impact of the virus on the restaurant industry has been tremendous. Restaurants are an essential part of the food supply chain to millions of Americans every year.

Waste 182

Waste Food Food Supply Government 182

Perfect Daily Grind

AUGUST 21, 2022

As they’re difficult to recycle, we can also conclude most of these cups end up going to landfill, where they contribute to a growing waste problem. However, in response to the issue of single-use cup waste, some coffee shops now offer discounts for customers who bring their own reusable cups, as well as other swap schemes.

Waste 141

Waste Recycling Compost Café 141

Modern Restaurant Management

SEPTEMBER 9, 2021

Otherwise, these products may go to waste. Good words sell food. The data to analyze with food is the following: food sales, food costs, sales mixture, food inventory, cost of goods sold, menu pricing, invoice reviews for accuracy of pricing, stock on hand, beginning and end of day protein counts, and daily sold items.

Pricing 204

Pricing Food Seasonal Menu Food Order 204

7 Shifts

NOVEMBER 17, 2021

Consider two worst-case scenarios: A customer orders extra guacamole but your restaurant is all out of avocados or, on the other hand, you've just walked past a crate of rotten, unusable (and expensive!) You'll also be less likely to order too much of any ingredient, which leads to food waste. avocados in the stock room.

Inventory 370

Inventory Management Management Point of Sale 370

Apicbase

APRIL 28, 2023

Every report on food waste is a jaw-dropper. Food waste is a monumental problem with massive consequences. An estimated 32% of all food produced worldwide is lost or wasted from farm to fork (some reports even say between 40-50%). Food loss and waste represent about $940 billion in annual economic losses.

Waste 52

Waste Food Point of Sale Inventory 52

Lavu

APRIL 13, 2020

Waste production is going up as business owners around the world swap their waste reduction initiatives out with ways to prevent the spread of COVID-19. If your restaurants want to reduce waste even amidst the current crisis, there’s still plenty you can do. Donate Food Waste to Local Charities.

Waste 147

Waste Compost Point of Sale POS 147

7 Shifts

APRIL 9, 2020

Whether you have been offering delivery and takeout for years, or have had to make a recent pivot during the COVID-19 pandemic, it is important to know which food travels best for delivery—and how to change up your menu to stay profitable while dine-in isn't an option. You just ordered a burger, a side of fries, and a drink.

Travel 370

Travel Delivery Food Food Order 370

Modern Restaurant Management

AUGUST 25, 2021

One of the largest problems on the hands of restaurant and catering professionals through the unpredictable supply and demand of COVID-19 was food waste. Often, the resulting waste was not only the food but also the associated costs and energy spent on more waste management. Fourth Priority: Proper Packaging.

Operations 189

Operations Ordering Sustainability Food Supply 189

Modern Restaurant Management

JULY 11, 2023

Today, nearly 60 percent of adults expect to use their phones to access key restaurant features, including ordering food. And more quick-service and casual dining restaurants are adopting QR code ordering to improve operations. QR code ordering also improves order accuracy, leading to fewer mistakes and less food waste.

Customer Experience 124

Customer Experience Ordering Customer Service Online Ordering 124

Tableo

JULY 14, 2023

How many times have we heard our mums’ rattle on about not wasting food? Nowadays when looking in the mirror, perhaps I shouldn’t have obeyed However the fact remains that waste is the scourge of the 21st century. Conduct a waste audit You must first identify the source of food waste in order to address it effectively.

Waste 52

Waste Sustainability Food Audits 52

The Rail

JANUARY 1, 2024

One of these is your attitude to waste. When your staff treats food and other resources inefficiently, it can genuinely impact your ability to continue operating. It’s no wonder, then, that more restaurants are training their staff in zero-waste methods. Investment in training your staff in zero-waste can boost sustainability.

Waste 59

Waste Training Audits Consumer Goods 59

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. Food and Drug Administration outlines specific food service codes and regulations for each state.

Operations 222

Operations Kitchen Safety Food Safety Restaurant Law 222

Modern Restaurant Management

APRIL 11, 2024

By introducing this range of visionary features, the fast-food giant attracts new business by creating an environment where friends and family can enjoy signature food and value. Additionally, digital menus and order-ahead options enhance convenience and offer personalized customization. The key lesson both establishments teach?

2024 185

2024 Customer Experience Compost Loyalty Program 185

Xtra Chef

NOVEMBER 20, 2019

The holiday season can be a boon for many restaurants, but it can also exacerbate an issue that plagues the restaurant industry all year long: food waste. The Issue of Food Waste in the Restaurant Industry. Food waste in the restaurant industry is real. million tons of food waste annually.

Waste 75

Waste Compost Front of House Food 75

The Restaurant Times

JANUARY 14, 2022

Globally, food waste generates 4.4 This is one of the reasons why food waste has been gaining momentum over the past few years. In the US, food waste and related packaging account for almost 45% of the material that goes into landfills. Step-by-step Guide For Starting A Waste-Free Restaurant In The US.

Waste 98

Waste License Loyalty Program Website Management 98

Cheetah

JULY 14, 2021

Programs like Cheetah Just-In-Time (JIT) enable restaurants to buy prepped food, significantly reduce prep work and focus back-of-house activities on the things that matter most. Prepping Food is Costing You a Lot of Money. Washing dishes, sanitizing surfaces and dealing with waste can all be reduced. Here’s how it works.

Food 147

Food Food Supply Back of House Waste 147

Restaurant Business

FEBRUARY 29, 2024

Automating order handoff for off-premise orders isn’t new—many operations, both commercial and non-commercial, have been utilizing automated solutions to ensure order accuracy and to minimize waste and food cost. A customizable timer ensures orders don’t sit out too long if they’re not picked up.

Ordering 78

Ordering Operations Waste Food Order 78

Modern Restaurant Management

DECEMBER 28, 2023

Using DoorDash order data from January 1, 2023 to October 31, 2023, we bring you DoorDash’s Dash From the Past 2023 Trend Report. Using DoorDash order data from January 1, 2023 to October 31, 2023, we bring you DoorDash’s Dash From the Past 2023 Trend Report. Holiday Hangovers : On the days after holidays like St.

2024 173

2024 2023 Food Order 2013 173

Modern Restaurant Management

APRIL 15, 2020

While the primary concern during the coronavirus (COVID-19) pandemic should be physical health and getting food to people in order for them to stay alive and healthy, the impact of the virus on the restaurant industry has been tremendous. Restaurants are an essential part of the food supply chain to millions of Americans every year.

Waste 88

Waste Food Food Supply Government 88

Modern Restaurant Management

FEBRUARY 29, 2024

Hot Palette Holdings uses AI to improve their forecasting, optimize inventory, and reduce waste. As restaurants implement tech tools, they’re experiencing numerous benefits, including waste (and cost) savings, more effective scheduling, and increased customer satisfaction, to name just a few. Elevate quality management programs.

Food Safety 191

Food Safety Kitchen Safety Audits Food Supply 191

Modern Restaurant Management

JUNE 1, 2021

Just a few short years ago, customers paid for their meals in cash or credit cards, orders were totaled on analog cash registers, and customers called restaurants to place orders over the landline phone. The New Norm: Text to Order. Customers don’t want to be bogged down with a massive library of food apps on their phone.

Ordering 178

Ordering Technology Mobile Ordering Online Ordering 178

Perfect Daily Grind

SEPTEMBER 13, 2019

Specialty coffee may be at the heart of your café, but a good coffee shop also has a food menu that encourages customers to stay longer and spend more. But food items can be expensive and expire quickly. To avoid waste of both ingredients and profits, take a look at these practical tips to design a coffee shop food menu.

Waste 97

Waste Menu Café Food 97

Cheetah

FEBRUARY 23, 2022

To compete, restaurants are reinventing themselves by incorporating emerging food trends into their menus – most notably by showcasing local food products and unique ingredients. But access to these trending food items, with fair pricing and reasonable logistics, has been a nightmare – until now. .

Food 148

Food Food Supply Food Truck Online Ordering 148

Restaurant365

JANUARY 4, 2022

Restaurant inventory management plays a key role in overcoming rising food prices. Logistics challenges and labor shortages have fueled rising food prices at the wholesale level. Rising food prices have had an impact on the food sector for some time, with ingredient values above levels for the same time last year.

Inventory 148

Inventory Pricing Management Management 148

Modern Restaurant Management

SEPTEMBER 28, 2023

The fusion of technology and food service is transforming the way restaurants operate, enhancing customer experiences, and shaping the future of the industry. From the way we place orders to how they’re prepared, every facet of the food service sector is being touched by technology. billion and is expected to grow to $223.7

Technology 192

Technology Online Ordering Mobile Ordering Customer Service 192

Modern Restaurant Management

JULY 12, 2023

Key takeaways include: More than half of consumers surveyed (51 percent), felt that independent restaurants have been impacted the most by not having enough staff to take orders, cook food, and handle deliveries – followed by major chains (36 percent) and mid-sized regional restaurants (14 percent).

Customer Experience 167

Customer Experience Food Order Fast Casual Consumer Goods 167

Touch Bistro

MAY 10, 2021

And one area that is often overlooked is the question of how to reduce food waste in restaurants. Food waste costs restaurants a staggering $162 billion per year , and in America alone, restaurants generate as much as 33 billion pounds of food waste per year. Different Types of Restaurant Food Waste.

Waste 59

Waste Food Compost Tip Distribution 59

Modern Restaurant Management

APRIL 4, 2024

That's one of takeaways in You Can't Market Manure at Lunchtime: And Other Lessons from the Food Industry for Creating a More Sustainable Company by Maisie Ganzler, chief strategy and brand officer of Bon Appétit Management Company. Actions like waste reduction are actually cost savers.

Sustainability 192

Sustainability Book Waste Food Supply 192

Modern Restaurant Management

SEPTEMBER 1, 2023

Inefficient restaurant inventory management practices, improper storage, gaps in inventory logs, theft, and waste can cause even the most successful kitchens to struggle or fail. Using par levels based on real usage and not just a “guess” creates more accurate orders. Always date and label everything.

Inventory 177

Inventory Management Management Cash Management 177