Margin Edge

OCTOBER 19, 2021

Wasting food in and of itself isn’t a cardinal sin (unless you ask our mothers), but the degree of variance between what you use and what you sell can get you in trouble with your bottom line. If you are already a MarginEdge user, scroll down to the section on how to calculate waste with [me].

Waste 75

Waste Food Inventory POS 75

Restaurant365

JULY 14, 2021

Restaurant food waste is a pressing topic in the food and restaurant industry. ” However, the impact of food waste doesn’t just stop at landfills. ” However, the impact of food waste doesn’t just stop at landfills. Are you ready to see what you can implement to start reducing your restaurant food waste?

Waste 78

Waste Compost Food Inventory 78

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. Optimizing shelf life and reducing waste. restaurants waste an astonishing $57 billion each year on uneaten food? Did you know that U.S.

Food Safety 201

Food Safety Operations Management Management 201

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. In this post we will share helpful advice and practical solutions to help you minimise food waste in your restaurant.

Waste 52

Waste Sustainability Food Audits 52

Modern Restaurant Management

MAY 8, 2020

We are referring to food waste. million tonnes of food waste each year. This figure will be simply incomparable with what we should expect to see come the end of the year when the 2020 waste statistics are produced. Waste management is something restaurateurs plan for. Britain, as a nation, is responsible for more than 4.5

Waste 112

Waste Food Healthcare Customer Service 112

Hot Schedules

APRIL 20, 2019

Five Ways to Reduce Waste. The Impact of Food Waste. US Restaurants generate between 22 and 33 billion pounds of food waste every year. All that waste adds up. The EPA estimates that food waste is the single largest category in any given landfill. First, all the resources required to produce it are wasted.

Waste 60

Waste White Paper Cash Management Inventory 60

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. Mistake #1: Inconsistent Counts To ensure inventory information is useful and accurate, schedule routine counts.

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Inventory Management Management Cash Management 180

The Restaurant Times

JANUARY 13, 2022

A survey conducted by Too Good To Go indicates that more than 1/3rd of the bakery output in the UK ends up being wasted. This is where it is recommended to start a waste-free bakery. Research by Too Good To Go states that around 50% of the UK bakeries have a documented plan in place to reduce food waste. Source: Pinterest.

Waste 52

Waste Kitchen Safety Equipment Social Media 52

Foodable

APRIL 20, 2022

Listen to "Food-Waste Solving Food-Insecurity | Season 6, Vol. She says, “It should take no more than three minutes of your team's time to be able to track your waste for the day, or submit a donation.” 12: Copia" on Spreaker. She talks about how easy it is for businesses to sign up and use the platform.

Waste 52

Waste Food Audits Hospitality 52

Perfect Daily Grind

SEPTEMBER 13, 2019

To avoid waste of both ingredients and profits, take a look at these practical tips to design a coffee shop food menu. The longer and more complicated your menu, the more potential there is for waste. Avoid using an ingredient in just one dish – if that particular menu item isn’t popular one week, it will go to waste.

Waste 97

Waste Menu Café Food 97

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

PathSpot

OCTOBER 11, 2023

In this blog, we’ll explore the time wasted on filling out forms, labeling food, and other Standard Operating Procedure (SOP) tasks and discuss how streamlining these processes can improve efficiency without compromising safety – saving time and resources. However, this process can also take up valuable time. It’s a win-win.

Food Safety 40

Food Safety Waste Food Document 40

Modern Restaurant Management

APRIL 4, 2024

The biggest challenge is simply having the capacity to think about these issues, make a strategic plan, gather information, and take action. Once sustainability rises to the top of the to-do list, the next hurdle is lack of information about the sources of the food they are buying and the practices used to produce it.

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Sustainability Book Waste Food Supply 196

Modern Restaurant Management

FEBRUARY 7, 2022

QSRs operate in a competitive and highly complex business space, so one of the highest priorities for these organizations is creating strategic plans that will reduce food waste to avoid lost revenue and wastage disposal fees. According to Rethink Food Waste Through Economics and Date , the U.S. restaurant sector generates 11.4

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Food Supply Supplies Waste Food 197

7 Shifts

NOVEMBER 17, 2021

You'll also be less likely to order too much of any ingredient, which leads to food waste. Typically, taking inventory involves five rows of information. Anything much larger and you should investigate possible avenues of food waste. Wasted inventory is one of the most avoidable expenses that a restaurant can make.

Inventory 370

Inventory Management Management Point of Sale 370

Lavu

NOVEMBER 17, 2023

By staying on top of profit margins, you can make informed decisions about pricing, portion sizes, and operational costs, thereby improving your profit margins. By comprehending the financial dynamics at play, restaurateurs can make informed decisions that contribute to their overall profits and sustainability.

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Fast Casual Fine Dining Food Truck Loyalty Program 123

Modern Restaurant Management

MAY 2, 2022

To maximize your existing resources: Reduce food waste. Restaurants toss a jaw-dropping 22-33 billion pounds of food each year, and food waste costs the hospitality industry an astonishing $100 billion annually. With prices skyrocketing, restaurants should focus on eliminating food waste. Manage your suppliers.

Food Safety 218

Food Safety Food Supply Waste Sustainability 218

Modern Restaurant Management

DECEMBER 26, 2023

Sustainability – As consumer demand for eco-friendly practices continued to rise, restaurants responded accordingly with efforts to reduce food waste, enhance supply chain sustainability, and adopt environmentally responsible packaging. Food waste is a huge, expensive issue, with fresh foods often rotting on trucks during transport.

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Dietary Restrictions 2024 Food Safety Food Supply 123

Modern Restaurant Management

APRIL 17, 2024

The survey informed us more on how and why the customer experience would falter if this pricing model were to be implemented and in turn, how restaurant operators need to prepare for the changes. Is there a way for brands to better market dynamic/surge pricing so it might be more palatable to diners?

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Pricing Loyalty Program Customer Experience Consumer Goods 197

Modern Restaurant Management

MAY 19, 2022

With accurate recipe information gained from menu engineering, it’s now time to see how much product you are using in theory versus how much you actually use, which can be critical to your profitability. AvT provides the “why” behind your food cost variance, whether it be shrinkage, waste, breakage of contract prices, etc.

Waste 187

Waste Food Supply Point of Sale Inventory 187

Restaurant365

SEPTEMBER 10, 2021

The data from inventory management can help you place more accurate orders, calculate exact food costs, make informed menu changes, and address potential sources of food waste. Your inventory system can automatically pull sales information to track theoretical inventory. Record what, how, why, and who of waste.

Inventory 138

Inventory Management Management Point of Sale 138

Modern Restaurant Management

MARCH 12, 2021

The benefits of a digital workplace can put restaurants in a better position to increase profits, reduce waste, and experience greater growth. Whether a restaurant has one location or multiple, a digital communication tool can be used to align all employees to information like policies, menus, and promotions for continuity of service.

Mobile Ordering 197

Mobile Ordering Front of House Communication Online Ordering 197

Modern Restaurant Management

JULY 24, 2023

AI can also improve sustainability within restaurants – and throughout their supply chains – with huge benefits that include waste and carbon emissions reduction, cost savings, and meeting consumer demand. For instance, AI can help drive the following benefits: Improving transparency throughout the supply chain.

Supplies 167

Supplies Sustainability Food Supply Food Safety 167

Modern Restaurant Management

FEBRUARY 27, 2023

Careful forecasting can help improve order accuracy and reduce waste. Cross utilizing menu items helps reduce waste and save money. Make Frequent and Informed Labor Decisions Labor has a major impact on any restaurant’s cash flow. It also may be time to update the restaurant’s menu.

Cash Management 189

Cash Management Point of Sale Inventory Email Marketing 189

Modern Restaurant Management

MARCH 6, 2024

Many restaurants will use predictive analytics to anticipate stock needs, reducing waste and ensuring availability of popular items. For example, being able to get detailed information about your meal in real time would be valuable to many customers, particularly for those more health conscious diners.

Customer Experience 189

Customer Experience Entertainment Customer Service Transportation 189

Modern Restaurant Management

FEBRUARY 11, 2022

Build Actionable Information with Data. With well-built reports, restaurant operators will be able to see real-time data from across their tech stack and get the key information they need to be proactive, catch problems early, and run a profitable restaurant. Cut Your Food Waste.

Inventory 185

Inventory Waste Food Supply Technology 185

7 Shifts

JANUARY 23, 2024

Sales reports, for instance, can tell restaurateurs: How many covers they're doing each day When busy times happen Which months are quieter than others This information can help you pinpoint which shifts require more staff and vice versa. With this information in hand, you can get a clearer understanding of the amount of staff you need.

Restaurant Law 418

Restaurant Law Employee Relations Tip Distribution Communication 418

Modern Restaurant Management

DECEMBER 4, 2023

With a virtual queuing system, notifications can be sent directly to the customer’s device to inform them of status updates, including unexpected reservation changes or the amount of time remaining until they’ll be seated. This effort transforms previously wasted downtime into productive interactions with your brand.

Customer Experience 202

Customer Experience Customer Service Technology Communication 202

Restaurant365

JANUARY 4, 2022

Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste. And, with inventory system technology, you’ll get data that can be crucial in making informed operational decisions. Smart operational decisions are fueled by up-to-date information. More about this later.).

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Inventory Pricing Management Management 148

Modern Restaurant Management

MARCH 21, 2023

Smart menus and app-based ordering are examples of platforms that allow brands to relay information to customers in real-time, saving time and resources in communicating or justifying a price change. During the pandemic, menu prices frequently changed, and products were often out-of-stock due to supply chain shortages.

Technology 189

Technology Consumer Goods Waste Supplies 189

Modern Restaurant Management

JANUARY 4, 2022

From the moment they set foot inside your restaurant to the first time they log onto your website, your customers are sharing vital pieces of information that can fundamentally change how your brand operates. It may not look like it at first glance, but every interaction you have with your guests generates data.

Point of Sale 215

Point of Sale Customer Service Email Marketing Website Management 215

Apicbase

APRIL 18, 2024

Restaurant reports turn chaotic data into clear, digestible information. Restaurant reports turn raw data into useful information, helping restaurant managers make better choices. Restaurant reports turn raw data into useful information. This information is crucial for reducing overstocking and keeping food costs under control.

Operations 52

Operations Inventory Waste Food Order 52

Modern Restaurant Management

JUNE 5, 2023

ChatGPT, a chatbot based on GPT-3 and GPT-4 technology, can also be trained on a central database with information about local menu availability, opening hours, events, location information and more, resulting in a human-like conversation with a customer.

Dine-in 189

Dine-in Customer Service Customer Experience Inventory 189

Modern Restaurant Management

APRIL 3, 2023

Collecting and analyzing real-time data allows operators to make more informed decisions that can optimize operations, increase efficiencies, boost revenue, reduce waste, cut costs, and drive restaurant growth. Accessing real-time data for more informed decision making.

Audits 189

Audits Food Safety Food Truck Information 189

Modern Restaurant Management

MARCH 14, 2024

By leveraging predictive analytics, AI provides planners with deep insights into guest preferences, optimizes inventory management, and significantly cuts waste. This precision in forecasting addresses one of the industry's major challenges—excess inventory and waste—head-on.

Events 189

Events Innovation Customer Experience Technology 189

Ken Burgin

JULY 23, 2023

This information could be used to manage complementary or substitution relationships between items to increase overall profitability. This could inform decisions about rotating menu items or running promotions to maximise profitability at different times of the year. In contrast, if a 1% increase in price only leads to a 0.5%

Menu 113

Menu Seasonal Menu Point of Sale Pricing 113

Modern Restaurant Management

MARCH 27, 2020

The information enables them to make informed decisions owners to know busy times and food preferences for a particular season. Food Waste Reduction. Using forecasting, restaurants can reduce the amount of food they waste. Because AI keeps a close watch on inventory, it can help theft and waste be avoided.

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Inventory Waste Customer Experience Events 206