Modern Restaurant Management

FEBRUARY 16, 2021

As President of the Food & Delivery segment of Novolex, I’ve had a front seat to these dramatic changes, and to the challenges facing the industry as it struggles to survive and adapt. According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 billion from the same period in 2019.

Food Safety 221

Food Safety Recycling Restaurant Law Front of House 221

Modern Restaurant Management

DECEMBER 28, 2023

Restaurant industry insiders offer their insights on F&B trends we can expect to see in 2024. Using DoorDash order data from January 1, 2023 to October 31, 2023, we bring you DoorDash’s Dash From the Past 2023 Trend Report. The top items paired with ibuprofen included Cheesesteaks, Cognac, Nacho Fries, Bacon Egg and Cheese, and Cold Brew!

2024 168

2024 2023 Food Order 2013 168

The Restaurant Times

FEBRUARY 22, 2022

Sustainable Business Practices . More than a decade ago, millennials started to advocate the cause of sustainability, and Gen Z has only added to it. The concept of sustainable business growth has developed significantly over time. It’s no longer about waste and environmental damage.

2022 98

2022 Front of House Cash Management Online Ordering 98

7 Shifts

JANUARY 23, 2024

Getting it right is critical for sustained success in the restaurant industry. It’s the key to creating a consistent experience every day, week, and month of the year — the essential structure for the restaurant’s operations. But it isn’t simple. Table of Contents: What makes a great employee schedule?

Restaurant Law 420

Restaurant Law Employee Relations Tip Distribution Communication 420

Squirrel Systems

MARCH 8, 2024

Front-of-House Robots In the dining area, robots are being employed as servers and hosts. Robotics in the restaurant industry is no longer the stuff of science fiction. From the kitchen to the dining room, robots are revolutionizing how meals are prepared, served, and even created.

Hospitality 52

Hospitality Kitchen Safety Food Safety Front of House 52

Cheetah

DECEMBER 20, 2021

Restaurant brands that are looking to tap into the eco- and social-trends in food-waste reduction , sustainable packaging and fair wages should inquire with ghost kitchens as to how they address these issues. Make sure the location can provide proof of live utility hookups, waste removal, recycling, and proper permitting.

Front of House 148

Front of House Food Supply Back of House Fine Dining 148

The Rail

MARCH 14, 2023

Sustainability By going digital with your menu and receipt systems, you can significantly reduce the paper waste and energy consumption required to produce printed menus. Switching to digital menus and receipts can contribute to a larger effort to reduce paper waste and energy consumption in the restaurant industry.

Mobile Ordering 111

Mobile Ordering FOH Front of House Kitchen Safety 111

Apicbase

DECEMBER 5, 2023

We dedicate all our resources to helping restaurants minimise food waste and maximise profits. They have connected over 5,000 outlets to our platform to manage their back-of-house operations. It is the only way to grow profitably and sustainably. Now is the Time for Back-of-House Optimisation.

Back of House 52

Back of House Front of House Food Safety Sustainability 52

Apicbase

DECEMBER 5, 2023

We dedicate all our resources to helping restaurants minimise food waste and maximise profits. They have connected over 5,000 outlets to our platform to manage their back-of-house operations. It is the only way to grow profitably and sustainably. Now is the Time for Back-of-House Optimisation.

Back of House 52

Back of House Front of House Food Safety Sustainability 52

Ken Burgin

JUNE 6, 2023

What are 10 ways they can use it to develop training material and activities to train restaurant FRONT OF HOUSE S TAFF? Sustainability Practices: Create learning modules about incorporating sustainability practices into the restaurant, including waste management, energy efficiency, and sourcing local produce.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

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. This trend reflects the growing popularity of drive-thru and fast-casual dining, coupled with the demand for digital technologies such as QSR digital signage and QR codes.

2024 212

2024 Loyalty Program Cash Management Customer Experience 212

Modern Restaurant Management

MAY 8, 2020

For your restaurant, communications are limited to the closed circuit of your business, from the front-of-house to the kitchen. When you think of artificial intelligence, you might think of examples from science fiction like Terminator or The Matrix. Communications. Let’s take a look at a few that can directly benefit you today.

Food Safety 185

Food Safety Kitchen Safety Front of House Website Management 185

Sling

MAY 9, 2023

They take purposeful planning and work to build and maintain. The result of all that effort can be a successful restaurant that runs well even when you’re not there. In this article, we discuss some of the best ways to improve your restaurant operations and introduce you to the tools that can help make that easier. Here’s how to achieve that.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Modern Restaurant Management

FEBRUARY 18, 2020

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. Elo’s Sonal Apte, vice president of retail and hospitality. Guests will demand a personalized journey when food is delivered to their door.

Mobile Ordering 212

Mobile Ordering Front of House Fast Casual Customer Service 212

Modern Restaurant Management

DECEMBER 21, 2022

Typically smaller but more frequent increases, especially on the big movers, will produce better, more sustainable results. Typically smaller but more frequent increases, especially on the big movers, will produce better, more sustainable results. For part one, click here. – Tim McLaughlin, Founder & CEO, GoTab. "We

2023 193

2023 Loyalty Program Mobile Ordering Customer Experience 193

Apicbase

FEBRUARY 29, 2024

It is estimated that the US food service sector wasted 13 million tons of food in 2022, up from 9.15 It is estimated that the US food service sector wasted 13 million tons of food in 2022, up from 9.15 2023 has been a challenging year for restaurant operators, caught as they were between rising food costs and labour shortages.

2024 52

2024 Operations 2023 Loyalty Program 52

7 Shifts

JANUARY 23, 2024

Getting it right is critical for sustained success in the restaurant industry. It’s the key to creating a consistent experience every day, week, and month of the year — the essential structure for the restaurant’s operations. But it isn’t simple. Table of Contents: What makes a great employee schedule?

Restaurant Law 195

Restaurant Law Employee Relations Tip Distribution Communication 195

The Restaurant Times

MARCH 13, 2023

The back-of-house (BOH) at a restaurant is the behind-the-scenes area of the restaurant — it works like an engine and keeps the restaurant going. While it is not visible to the customers, the restaurant’s services get hampered without back-of-house. Why is Back of House Important? And, well, every world needs its own lingo.

Back of House 52

Back of House BOH Front of House FOH 52

Modern Restaurant Management

DECEMBER 16, 2021

With current supply chain issues and these brands already operating under thin margins, we expect operators to be strategic when it comes to menu sizes, limited offerings and daypart offerings to limit waste, cut costs, and maximize profitability. Brooklyn Dumpling House just opened and they're already franchising the idea.

2022 177

2022 Food Supply Back of House Kitchen Safety 177

Apicbase

FEBRUARY 8, 2024

From the bustling kitchen to the welcoming front-of-house, this discipline centres on: streamlining processes, enhancing efficiency, and ultimately delivering a seamless dining experience. What Is Restaurant Operations Management? Efficiently run a restaurant, craft seamless experiences, and watch growth unfold.

Definition 52

Definition Operations Management Management 52

EATER

JULY 6, 2022

Located on a working farm that was once part of a sprawling Rockefeller estate, the restaurant is a beacon of the sustainable food movement. This story contains a detailed account of a sexual assault. In November 2013, a 22-year-old cook named John Schaible arrived in Pocantico Hills, New York, to work at Blue Hill at Stone Barns.

Compost 129

Compost Front of House 2014 Back of House 129

Apicbase

FEBRUARY 8, 2024

From the bustling kitchen to the welcoming front-of-house, this discipline centres on: streamlining processes, enhancing efficiency, and ultimately delivering a seamless dining experience. What Is Restaurant Operations Management? First, let’s look at the definition of restaurant operations management.

Definition 52

Definition Operations Management Management 52

Perfect Daily Grind

JUNE 21, 2020

Coffee shop owners who don’t adapt to their changing needs risk losing sales and customers. The market isn’t the only thing that’s changed. The world has too, and this will impact the behaviour and preferences of 2020’s coffee shop consumer. The Average Coffee Shop Consumer. Let’s take a look at what today’s coffee shop consumer cares about. “The

Café 137

Café Consumer Goods Customer Experience Sustainability 137

Restaurant365

SEPTEMBER 3, 2021

The role may cover a wide range of areas, from front-of-house to back-of-house, or customer experience in the restaurant to off-premises. Does your restaurant group have a profitability strategist? If you’re considering the possibility, here’s an exploration of how the role could impact your restaurant group. Reducing CoGS.

Waste 78

Waste Cash Management Point of Sale Inventory 78

Apicbase

MAY 12, 2023

They need to maintain consistency, provide excellent customer experience and optimise performance across a growing number of locations. Meanwhile, the market is changing at lightning speed. Some business leaders navigate those challenges noticeably better than others. What are they doing differently? It’s called operation excellence.

Operations 52

Operations Back of House Sustainability Front of House 52

The Rail

JULY 19, 2022

When suitable technologies are understood and well implemented, they can create more opportunities for improvements whether at the back of the house (such as accounting, payroll, building maintenance , etc.) or front of the house (e.g. To succeed today, restaurants need to keep up with the evolving needs of their clientele.

Online Ordering 52

Online Ordering Front of House Food Supply Back of House 52

Modern Restaurant Management

SEPTEMBER 23, 2020

In this edition of MRM News Bites, we feature real-time data on consumer behavior and the move to #cutoutcutlery. SpotOn Secures $60M Funding. SpotOn Transact, Inc. secured $60 million in Series C funding. The round is led by DST Global with participation from existing investors including Dragoneer Investment Group and Franklin Templeton.

Serving 194

Serving White Paper Food Recycling 194

Modern Restaurant Management

JANUARY 12, 2022

This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. The Pandemic Has Permanently Altered the Consumer-Restaurant Relationships. Investment in delivery and mobile ordering pays off. 71 percent rely on delivery for 11 percent or more of sales.

2022 212

2022 Mobile Ordering Guest Recovery Point of Sale 212

Aaron Allen & Associates

JULY 29, 2022

Restaurant robotics is a term that is used to describe the use of technology in restaurants to automate certain tasks. This can include anything from using automats to take orders to use robots to cook food. Some people view restaurant robotics as a way to reduce labor costs, while others see it as a way to improve the customer experience.

Front of House 64

Front of House Back of House 2022 Kitchen Safety 64

Modern Restaurant Management

SEPTEMBER 14, 2021

New & Notable spotlights the latest news restaurateurs need to know. TEAM Schostak Family Celebrates Anniversary and Employees. TEAM Schostak Family Restaurants (TSFR) is celebrating its 40th anniversary along with the anniversaries of employees that have been with the company for 20 years or more.

Food 164

Food Tip Distribution Guest Recovery Food Safety 164

KaTom

JUNE 25, 2020

Whether you run a restaurant with patio dining, a full-service concept focusing on carryout and delivery, or a sustainability-minded mobile eatery, switching to these products can lessen the plastic waste generated by single-use utensils. Biodegradable Utensils & Straws for Restaurants & Bars. Wooden Cutlery.

White Paper 102

White Paper Front of House Compost Mobile Ordering 102

Sling

APRIL 27, 2023

How to improve your restaurant operations management 1) Make clear plans Many things need to go right for your restaurant to open its doors each day — everything from accepting orders, prepping food, and readying the front of the house to running staff meetings and ordering supplies for the next day.

Operations 78

Operations Management Management Inventory 78

Apicbase

SEPTEMBER 30, 2022

The most sustainable way to reduce costs is to make processes more efficient. Modern restaurant technology has made huge leaps in recent years, allowing workflows in both the front and back of house to be thoroughly improved. Technology allows you to reduce these 5 things including human errors, food waste & costs.

Technology 52

Technology Operations Inventory Food Order 52

Apicbase

JUNE 16, 2023

In practice, however, successfully managing a group of busy restaurants is an awfully tough undertaking. To help you out, we’ve put together this comprehensive guide on restaurant metrics. The metrics and calculations in this list will help you bring order to the chaos and manage the performance of each unit in the chain.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

EATER

JANUARY 14, 2021

Beard framing his face mask, Nick DeLauri stood outside Vermont Butcher Shop , his sustainable meatery in Londonderry, and explained how to break down the whole rabbit he had brought me curbside. I had bought that bunny on a whim to serve to my COVID-19 pod at our rental house. There’s zero waste, and it’s nutrient dense.

Food Supply 115

Food Supply Compost Supplies Take-out 115

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Big and high-end players are getting (and are in) the game. Ghost Kitchens.

2020 136

2020 Kitchen Safety Consumer Goods Point of Sale 136

Modern Restaurant Management

APRIL 14, 2020

" In an effort to help franchisees overcome the business challenges caused by the COVID-19 crisis, Huddle House has announced a program of relief measures being temporarily offered to franchisees to support the system head-on during this crisis. "Cox Media has been very supportive to us during this difficult time. . "In

Online Ordering 208

Online Ordering Back of House Customer Service Small Business 208