Modern Restaurant Management

OCTOBER 2, 2023

Food waste is recognized as an endemic challenge around the world. According to Feeding America , nearly 40 percent of all food in the U.S. For restaurants, an industry with challenging profit margins, minimizing food waste is nothing less than a survival strategy. restaurants lose $162 billion annually in food waste costs.

Waste 187

Waste Technology Food Inventory 187

Culinary Cues

JULY 23, 2023

Deep inside that crusty exterior, behind the veil of authority, underneath the hard-nosed, sometimes reactionary body of a chef lies a person who is haunted by an unrelenting need to be expressive, do things exceptionally well, and be more self-critical than any writer for the local food column will ever be.

Guest Recovery 404

Guest Recovery Seasonal Menu Presentation Customer Experience 404

Culinary Cues

JULY 4, 2021

Prices of raw materials and labor, of course, have gone through the roof and there is no end in sight. CHANGE #1: The days of the fixed menu for restaurants should come to a halt. Chefs may very well need to plan menus that change every week or two, or in some cases even daily based on availability and price.

2021 495

2021 Food Supply Seasonal Menu Supplies 495

The Restaurant Times

FEBRUARY 7, 2023

Menu pricing is one of the most underestimated aspects of restaurant management. If your customers don’t think the prices on your menu are reasonable, how great your concept or your food is won’t matter much. This is where the concept of dynamic pricing comes in to help restaurants!

Pricing 52

Pricing Menu Seasonal Menu Point of Sale 52

MBB Hospitality

NOVEMBER 15, 2023

In the restaurant industry, managing food costs is not just an operational task—it’s a strategic imperative. Understanding and optimizing restaurant food costs can be the difference between profitability and financial struggle. This means going beyond the surface to scrutinize every aspect of your food expenses.

Seasonal Menu 52

Seasonal Menu Food Waste Loyalty Program 52

Modern Restaurant Management

AUGUST 2, 2023

In the demanding world of the restaurant industry, success is not solely reliant on exceptional food and service. Behind the scenes, strategic decisions greatly impact a restaurant's bottom line, and at the forefront of these is the art of menu engineering.

Menu 167

Menu Cash Management Seasonal Menu Influencer 167

Culinary Cues

JULY 15, 2022

Think of the impact on supply that this creates now and in the future. [] GROWING POPULATION: While numerous factors impact food supplies, the world population continues to grow and so too does the demand for those products. moved from a decentralized system of food production and distribution to a centralized one.

Food Supply 376

Food Supply Food Truck Consumer Goods 2000 376

7 Shifts

AUGUST 6, 2021

Staff scheduling, inventory management, menu analysis , guest satisfaction, profitability, and so much more rest on the shoulders of accurate restaurant forecasting. 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. Get granular.

Seasonal Menu 370

Seasonal Menu Point of Sale Inventory Food Supply 370

Culinary Cues

NOVEMBER 20, 2023

Every restaurant knows that once a customer walks through the door a sale of food and beverage will likely result. Some businesses understand how to use pricing to draw people in and then how to upsell the experience – others are not – SHARE what you’re good at.

Customer Experience 362

Customer Experience Customer Service Food Safety Retail 362

Apicbase

OCTOBER 28, 2022

If CoGs and overheads rise due to inflation, your menu prices should follow. But before adding a flat 5% to each menu item, use these tactics. That way, you can keep price increases minimal. In normal circumstances, when menu prices have to be adjusted, it is usually done strategically and with great caution.

Pricing 98

Pricing Point of Sale Inventory Seasonal Menu 98

7 Shifts

SEPTEMBER 6, 2022

It remains difficult to fully staff a restaurant ; making food trucks can be the most logical concept to open in the current economy. Large cities like Portland, Los Angeles, and Austin are best known for their food trucks, but cities of all sizes are seeing more of these concepts pop up. 33 Food Truck Ideas. La cevicheria.

Food Truck 195

Food Truck Food Seasonal Menu Mobile Ordering 195

Culinary Cues

OCTOBER 19, 2023

How many people in your kitchen alone could be the next great chef, the owner of a chain of restaurants concepts, the developer of a great new food product line, or the winner of a James Beard Award as a Rising Star? Talk with them and dig deeper. What are their dreams and what gets in the way?

Training 367

Training Seasonal Menu Back of House Leadership 367

Margin Edge

FEBRUARY 3, 2022

With all that in mind, now more than ever, restaurants are looking for ways to lower food costs that don’t take up too much time or too many resources from already stretched thin operations. 6 Ways to Reduce Food Costs. Keep your menu seasonal. Analyze your menu. Track waste. Take consistent inventories.

2022 98

2022 Food Seasonal Menu Waste 98

ChefMod

OCTOBER 20, 2021

People seem to be making up for the lost time on the social front, unfazed by rising fuel, food, and labor costs. Food costing solutions eliminates the dull, tedious manual work associated with food costing and pricing processes. Adjust for recent trends : The demand for catering events varies between months and seasons.

Catering 52

Catering 2022 Pricing Food Supply 52

The Restaurant Times

NOVEMBER 8, 2021

You need to carefully price your restaurant menu to make it to the top and earn as much as possible. While it’s understandable that you want to make a profit, being overly aggressive with your menu pricing can drive the customer away. It is about the right balance when applying your pricing strategies. .

Pricing 59

Pricing Menu Consumer Goods Seasonal Menu 59

Future Food

DECEMBER 5, 2019

Trends that will shape the future of your food and hospitality projects for 2020. However, food and service will always be at the heart of hospitality. The evolution, financial viability & marketability of plant based menu options. Menu shapers will become seriously experimental with the flexitarian crowd in 2020.

Hospitality 145

Hospitality 2020 Food Point of Sale 145

Restaurant Clicks

JULY 15, 2021

Food cost is the profit earned from selling food minus the cost of ingredients. Food cost is calculated as a percentage. The cost of food gives insight into how profitable a restaurant or bar is. It sets the tone of a business establishment and sets the most profitable prices. Actual Food Cost vs. Ideal Food Cost.

Food 78

Food Seasonal Menu Inventory Point of Sale 78

Modern Restaurant Management

NOVEMBER 21, 2022

In August of this year, the cost for consumers of purchasing food away from home rose by 8.3 Additionally, menu prices at casual dining establishments rose by an average of 9 percent year over year from 2021. The decreased patronage along with inflation increases running costs, which means increased menu prices.

Operations 197

Operations Cash Management Seasonal Menu Loyalty Program 197

Modern Restaurant Management

FEBRUARY 16, 2022

Those who don’t are effectively lowering their prices. Understand if your prices are keeping pace with inflation and maintain a markup that matches the costs associated with paying suppliers and staff. How is inflation affecting food prices? Business owners should routinely track increased costs and adapt.

Cash Management 207

Cash Management Food Supply Seasonal Menu Social Media 207

7 Shifts

DECEMBER 18, 2019

It’s December, and the air is seasoned with the scent of cinnamon, spice, and everything nice. Create a fixed-price ‘Mix and Match’ menu with soups, salads, and sandwiches for customers to choose from. (If If you’re stuck on how to price, $9.95 Want to capture the hungry, back-to-school lunch crowd for January?

Specials 362

Specials Food Truck Seasonal Menu Social Media 362

Modern Restaurant Management

FEBRUARY 17, 2022

Winter can be a tough season for restaurant and bar owners. Here are a few ideas for restaurant and bar owners to consider in an effort to continue to serve up good eats and top-tier service during the winter season. Consider making food that travels well for those who select curbside pickup or delivery.

Social Media 190

Social Media Seasonal Menu Customer Service Consumer Goods 190

Modern Restaurant Management

JUNE 2, 2023

Owners of eating and drinking places have been compelled to increase menu prices as a survival strategy. Full-service menu prices jumped 8.8 percent and limited-service menu prices rose 7.1 Tweaking the menu to accommodate these more affordable ingredients can stabilize prices.

Seasonal Menu 148

Seasonal Menu Online Ordering Front of House Point of Sale 148

Future Food

SEPTEMBER 6, 2023

F&B CPI has further fed into the business sustainability equation recently in driving F&B pricing higher, as the slow repricing response from F&B operators lead to a game of catch up in the last year. During the last year of the pandemic, costs grew faster than prices rose.

Hospitality 78

Hospitality Loyalty Program Retail Food 78

Culinary Cues

JANUARY 8, 2021

Chefs who are able to develop systems of production that work with fewer people will find a gold star on their resume. [] STREAMLINED MENU PLANNING. Chefs who are able to generate, assess, and use analytical data in their decision-making (menu trends, cost trends, daily labor analysis, market prices, etc.) If this is your M.O.

2021 462

2021 Social Media Kitchen Safety Restaurant Law 462

7 Shifts

OCTOBER 8, 2021

Those are your food costs and your labor costs , and together they make up your prime costs. Food and Inventory Costs. Cost of goods sold is the raw material cost of your beverages and food, and labor cost is made up of payroll, employee benefits, taxes, and bonuses. Table of Contents. What are prime costs? Labor and Payroll.

Seasonal Menu 195

Seasonal Menu Consumer Goods Food Supply Inventory 195

Future Food

SEPTEMBER 4, 2023

F&B CPI has further fed into the business sustainability equation recently in driving F&B pricing higher, as the slow repricing response from F&B operators lead to a game of catch up in the last year. During the last year of the pandemic, costs grew faster than prices rose.

Hospitality 78

Hospitality Loyalty Program Fast Casual Food 78

Modern Restaurant Management

NOVEMBER 1, 2022

Restaurant guests in cost-saving mode are eating out less and more conscious of menu prices, according to Restaurants: Consumer Trends Fall 2022/Winter 2023 a report produced by Provoke Insights in collaboration with Modern Restaurant Management (MRM) magazine.

Fine Dining 190

Fine Dining Seasonal Menu Social Media 2022 190

The Food Corridor

NOVEMBER 23, 2021

People are eating more and craving comfort foods during the winter months. With ordering takeout and food for delivery at an all-time high already, the cold winter months only exacerbate the trend – as most people are going out less in the cold weather. This helps you plan ahead and make the most of the holiday catering season.

Food 98

Food Seasonal Menu Catering Cash Management 98

The Restaurant Times

SEPTEMBER 4, 2020

Pricing menu items for your restaurant business is one of the most challenging yet essential tasks. There are multiple ways of pricing the restaurant menu correctly. You can either find out the cost of your food and supplies and charge your customers three times its value. Volatile Food Costs. Direct Costs.

Pricing 52

Pricing Menu Food Supply Food 52

Modern Restaurant Management

MARCH 17, 2022

With wholesale food prices soaring 13 percent in 2021 and labor costs rising as worker shortages continue, many restaurants are looking for smart ways to lower costs and avoid passing them on to their diners. One such solution has been shrinking restaurant menus. One such solution has been shrinking restaurant menus.

Seasonal Menu 189

Seasonal Menu Mobile Ordering Menu Food Order 189

Lavu

DECEMBER 9, 2019

A profitable restaurant typically has food costs between 28 and 35 percent , making food one of the biggest expenses. Restaurants that succeed in improving their food costs without immediately resorting to band-aid strategies like raising their menu prices or trying to work with less staff gain a tremendous competitive advantage.

Food 91

Food Point of Sale Seasonal Menu Waste 91

Modern Restaurant Management

NOVEMBER 30, 2023

Streamlining Inventory and Menu Studies show that restaurants waste an average of four percent to 10 percent of all the inventory they purchase. For instance, if table turnover rates are lagging, it might be time to train staff for faster service or tweak the menu for speedier dish preparation.

POS 130

POS Operations Loyalty Program Seasonal Menu 130

Modern Restaurant Management

JUNE 22, 2022

The pair, longtime visitors to Maine and Beal’s customers, not only retained the essence of the restaurant while expanding the menu and service, but they also took the brand nationally. Over nine decades, Beal’s Lobster Pier, which has become one of Maine’s great food and waterfront destinations for the over 3.5-million

Seasonal Menu 190

Seasonal Menu Food Truck Consumer Goods Customer Experience 190

Modern Restaurant Management

FEBRUARY 5, 2024

In this edition of MRM Research Roundup, we feature pizza predictions, Valentine's Day menu trends and lots about loyalty. Favorite Super Bowl Foods A JeffBet study revealed America’s favorite Super Bowl foods, with some gameday classics appearing further down the list than you might expect. million times per month.

2024 197

2024 Loyalty Program Food Order 2030 197

Clover - Restaurants

MAY 7, 2024

Executive Chef Job Description As Executive Chef, your breadth of professional experience is matched by your passion for culinary excellence, strong leadership skills, and creative flair for menu development. Provide valuable input on pricing, menu adjustments, and marketing initiatives to enhance the overall dining experience.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

Restaurant Clicks

NOVEMBER 8, 2021

Even better, the region is home to some of the best fast food restaurant chains globally. We all have a favorite fast-food chain. These locations are where most individuals run to for comfort food when they are feeling the blues or on their diet cheat days. 11 Best Southern Fast Food Restaurants. Zaxby’s.

Food 92

Food Customer Service Back of House Food Order 92

Modern Restaurant Management

JANUARY 8, 2024

This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits. During peak seasons, considering outsourcing certain services becomes a practical solution to ensure seamless operations. The first gusto!

2024 216

2024 Loyalty Program Cash Management Customer Experience 216