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How Restaurants Can Manage Food Costs During Disruptions

Modern Restaurant Management

Amid these potential disruptions, operators need a fresh approach to managing food costs. Extreme Weather: By 2035, experts predict that higher temperatures alone will push up worldwide food prices by between 0.9 To keep food costs under control, real-time insights are key. percent annually. Think of it as an adaptable tool.

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Downturn Dining Trends: Loyalty, Value, and Menu Innovation Are Key for Survival

Modern Restaurant Management

Fast food and casual dining are currently seeing higher traffic. With dining out becoming more of an occasional treat, it's very important that guests have a great experience – whether that's at an upmarket restaurant or a fast food outlet. Menu consolidation will be important if these trends continue.

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Best Practices for Dealing with Fluctuating Food Costs

Modern Restaurant Management

Successfully navigating fluctuating food costs, especially with volatile ingredients like eggs, requires a multi-faceted approach, Mike Stasko Jr., What are the best practices for dealing with food costs for recipes when necessary items are fluctuating in price? How can you avoid rising prices on egg-focused menu items?

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Kindness Is on the Menu in Cleveland

Modern Restaurant Management

Kindness Food Network's “Kindness is Served Here” is rolling out in 63 restaurants across Northeast Ohio as part of Values-in-Action’s Kindland movement in partnership with the Ohio Restaurant and Hospitality Alliance. Torres said they wanted to bring the colors of Kindland (orange) into the food industry. "I

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Little Palates, Big Flavors: Reinventing the Kids’ Menu

Modern Restaurant Management

For example: Legal Sea Foods features a kid-friendly, diverse, and budget-conscious menu that includes healthier choices, allowing children to customize their meals with a "first bite," main dish, and two sides, with popular options like grilled salmon and fish fingers. How are kids' menus evolving?

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Smart Supply Chain Management Can Reduce Food Waste and Improve Margins in Your Restaurant

Modern Restaurant Management

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.

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How to Turn Your Menu into a Marketing Tool

Modern Restaurant Management

Your menu plays a vital role in your business marketing. So, let's dive deeper into the steps on how to turn your menu into a marketing tool. Optimize Menu Design for Customer Behavior A menu is often one of the first things a guest interacts with when entering a restaurant, right after taking in the atmosphere and interior.

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