Goliath Consulting

JANUARY 25, 2025

Chickpea flour, for example, packs 20 grams of protein per cup , making it a favorite for diners seeking plant-based protein sources. By focusing on nutrient-dense dishes, restaurants can reduce waste, optimize ingredient sourcing, and provide curated choices that align with current wellness trends.

Dietary Restrictions 221

Dietary Restrictions Food Email Marketing Customer Experience 221

Modern Restaurant Management

JUNE 13, 2022

The company is testing a variety of programs to determine what will most effectively reduce waste while keeping customers satisfied. Meanwhile, the entire restaurant industry struggles immensely with waste from single-use plastics. That’s why holistic, sustainable innovation is so important.

Sustainability 474

Sustainability Innovation Recycling 2030 474

Modern Restaurant Management

APRIL 9, 2025

AI-driven tools can help optimize everything from labor scheduling to inventory management, reducing waste and improving margins. Franchise brands need to integrate sustainability into every part of their business, from sourcing ingredients responsibly to reducing packaging waste and optimizing energy use.

Loyalty Program 251

Loyalty Program Franchise Franchising Fast Casual 251

Modern Restaurant Management

OCTOBER 23, 2024

. ● Operational efficiency: Fresh-baked waffle mix is shelf stable, creates minimal waste and has a 3-day shelf life once prepared, supporting back-of-house operational efficiency. Also, with its versatility across day parts, operators don’t have to bring in additional SKUs for new menu innovations.

Back of House 221

Back of House Seasonal Menu 2024 Customer Experience 221

Modern Restaurant Management

JUNE 18, 2021

Rather than waste food, we can redistribute it. A circular economy moves away from the make-take-waste model and toward a model in which we design out waste and pollution, keep products and materials in use, and regenerate natural systems. We can tap into innovation to solve food sustainability challenges. Think Circular.

Sustainability 508

Sustainability Tip Distribution Food Food Supply 508

Modern Restaurant Management

FEBRUARY 29, 2024

Hot Palette Holdings uses AI to improve their forecasting, optimize inventory, and reduce waste. Innovative tech tools, like AI, can improve forecasting, inventory management, scheduling, customer service, marketing, and many other essential business tasks. For instance, technology can help restaurants: Optimize operations.

Food Safety 489

Food Safety Kitchen Safety Audits Food Supply 489

Modern Restaurant Management

SEPTEMBER 22, 2022

Prepare now for future food disruptions by proactively developing backup plans, such as finding alternative food sources. These innovative tools will help you get a better handle on your supply chain, organizing supplier certifications into a system you can see and manage. Reduce food waste. Adjust your menu.

Food Supply 530

Food Supply Supplies Food Food Truck 530

Modern Restaurant Management

NOVEMBER 11, 2021

In order to reduce cost, waste, and optimize inventory, the process begins with planning and forecasting. Consumers expect a high level of transparency on source ingredients, and for many brands, it’s a key differentiator. The goal for every food and beverage company is to synchronize supply and demand.

Supplies 546

Supplies Management Management Food Supply 546

Restaurant Business

APRIL 8, 2024

The constraints of today’s labor environment can put a freeze on innovation, as the need for consistency and speed of service can outweigh creativity and differentiation. Barilla for Professionals first brought Barilla Frozen® to the foodservice market in 2022, offering an innovative line of pre-cooked, frozen pasta.

Innovation 283

Innovation Front of House Hotels Hospitality 283

Lavu

NOVEMBER 29, 2024

Real-time inventory systems help restaurants cut food waste , save money, and improve operations. Automate Orders : Automatically reorder items when stock runs low, minimizing waste and emergency purchases. Integrate with POS Systems : Sync with sales data to refine menu choices and track high-waste items.

Waste 78

Waste Inventory Food Point of Sale 78

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. Restaurant managers must ensure that their suppliers’ sources are trustworthy, and their products are high-quality.

Supplies 419

Supplies Sustainability Food Supply Food Safety 419

Modern Restaurant Management

OCTOBER 18, 2019

Winnow Raises $20M to Fight Food Waste. The company, with US offices located in Iowa City, has recently made headlines in the country, having been selected as a food waste innovator and recipient of the Zero Hunger | Zero Waste Kroger Foundation Grant. 63 million tons of food is wasted every year.

Waste 263

Waste Food Franchise Franchising 263

Modern Restaurant Management

DECEMBER 27, 2023

As the calendar turns towards 2024, the restaurant industry stands at a crossroads, with innovation and adaptation at the heart of its ongoing evolution. Additionally, by fostering a culture of continuous learning and innovation, establishments are positioning themselves as forward-thinking leaders in a competitive market.

2024 506

2024 Food Supply Kitchen Safety Influencer 506

Modern Restaurant Management

DECEMBER 21, 2021

Issues identified of increasing importance include reducing food waste, ethical sourcing and social justice. Innovative Takes on Classic Comfort Food : While comfort food will continue to be in high demand, many customers would like to see innovative new versions of classic dishes. To read the entire report, click here.

2022 450

2022 2021 Innovation Customer Service 450

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. These innovations were pivotal in safeguarding the safety of customers and foods.

Dietary Restrictions 309

Dietary Restrictions Food Safety Food Supply Food Truck 309

Modern Restaurant Management

JUNE 12, 2024

For a deeper dive, Modern Restaurant Management (MRM) magazine reached out to Yevgeni Tsirulnik, SVP, Innovation and Incubation at Toshiba Global Commerce Solutions How should restaurant operators approach digital investments moving forward? Waste management : Reducing food waste by monitoring inventory and expiration more effectively.

Loyalty Program 473

Loyalty Program Mobile Ordering Dietary Restrictions Customer Experience 473

Modern Restaurant Management

JANUARY 20, 2023

Innovations within the foodservice industry are vital to staying competitive and fresh—and now more than ever, the efficiency and convenience of food products can make all the difference. These occurrences can lead to increased waste, ultimately driving up costs that your business must eat.

Food 419

Food Food Supply Food Safety Customer Service 419

Modern Restaurant Management

JANUARY 26, 2021

In addition to providing the optimal technology solution, they will continue to work with you after your solution is in place, innovating and adjusting to your business needs. One Source Solution. Should problems or questions arise, they can be solved with one reliable source, rather than juggling many different software providers.

Point of Sale 450

Point of Sale Cash Management Customer Service Technology 450

Goliath Consulting

JUNE 15, 2021

This has resulted in under-ordering (and dissatisfied customers) or over-ordering (and increased waste). Problems such as over or under-ordering, food waste, supplier unpredictability, negative customer satisfaction and impact on the restaurant’s reputation can all stem from ineffective inventory management (5). Conclusion.

Supplies 414

Supplies Food Supply Front of House Fast Casual 414

Modern Restaurant Management

MARCH 18, 2024

Culinary methods and sources of inspiration for menus and venues were also part of this group’s discussion. The debate over manufactured plant proteins and whole plants has begun, and it has spurred innovation in menus across all segments of the foodservice industry. What do you think are the biggest changes since the last survey?

2024 474

2024 Food Truck Fast Casual Allergens 474

Modern Restaurant Management

AUGUST 19, 2024

People have become increasingly aware of climate change and the importance of ethical sourcing. What they cannot produce themselves, they source locally. The result is a unique culinary experience that features unmatched freshness and innovative and educational menus, with a strong emphasis on sustainability.

Food Supply 442

Food Supply Seasonal Menu Compost Sustainability 442

Modern Restaurant Management

OCTOBER 16, 2023

Source: *Causeway Solutions 2023 Dining Out and Household Spending Now that we know a little bit about overall dining habits, we looked at how people’s feelings and attitudes about other things influence their dining preferences. 62 percent rarely or very rarely enjoy fine dining. Only 26 percent of the population is 35-54.

Fast Casual 531

Fast Casual Fine Dining 2023 Consumer Goods 531

Modern Restaurant Management

MAY 5, 2022

Furthermore, it also improves food safety and minimizes waste; moreover, it will contribute directly to your bottom line, which has seen participation from Walmart and Nestle. Innovative Loyalty Schemes. It produces brand loyalty around ingredient consistency, protection, sustainability, and sourcing. Lower fees per transaction.

Serving 472

Serving Loyalty Program Food Supply Point of Sale 472

Goliath Consulting

JUNE 15, 2020

Multiple Sourcing and Backup. If you haven’t considered multiple sourcing before, now is the time. According to John Davie, CEO of Dining Alliance, “Restaurateurs who are reopening and asking what they should do regarding supply chain should prepare to engage smaller suppliers who have multiple sources of product” (2).

Supplies 311

Supplies Food Supply Sourcing Guest Recovery 311

Culinary Cues

FEBRUARY 9, 2022

To do this, the chef must understand and practice solid cost control measures such as inventory control, recipe costing, portion control, as well as theft and waste control. It’s that simple. [] The Source of Creative Energy. THE LAW: The chef is in a position that requires negotiation with vendors, employees, and other managers.

Restaurant Law 450

Restaurant Law Coaching Café Sourcing 450

Modern Restaurant Management

MAY 17, 2023

As one of the largest generations of consumers, they continually influence the ways restaurants innovate, and there are identifiable characteristics that differentiate Gen Z consumers from their older counterparts. Born between 1997 and 2012, Generation Z is a demographic known for being tech-savvy and socially conscious.

Loyalty Program 474

Loyalty Program Mobile Ordering Social Media Online Ordering 474

Modern Restaurant Management

FEBRUARY 2, 2024

The need for innovation and efficiency has never been greater in this evolving scenario. Cloud services are another key component, offering a way to store, manage, and analyze large volumes of data from various sources, such as sales, inventory, and customer preferences.

Operations 472

Operations Front of House Customer Service Customer Experience 472

Modern Restaurant Management

DECEMBER 7, 2021

The coming year will see consumers demand innovative, ethical, long-term solutions that deliver real social change. Much of the current growth in e-commerce is being driven by the U.S., with more than 65 percent of consumers in the country using an online service to purchase alcohol. Seeking sustainability. Consumption reconsidered.

2022 493

2022 Point of Sale Sustainability Recycling 493

Modern Restaurant Management

DECEMBER 5, 2023

Moreover, consumer expectations for innovation are growing, with 70 percent expressing a strong interest in the integration of technologies such as AI voice assistants and smartphone apps. In a 2022 survey, 75 percent of restaurant operators expressed their intention to incorporate new technology to tackle labor and cost challenges.

Technology 493

Technology Mobile Ordering Customer Experience Customer Service 493

Modern Restaurant Management

NOVEMBER 15, 2022

Consider resizing menu items down, especially if you notice consistent food waste from a specific item. Shorten the menu, allowing for less waste, less purchasing and less labor. Another way to introduce price increases is to introduce new elements to the menu. New and exciting items make it harder to discern specific price increases.

Pricing 490

Pricing Food Supply Seasonal Menu Menu 490

Modern Restaurant Management

FEBRUARY 10, 2020

We look forward to continuing to innovate and find ways to make ordering plant-based at Taco Bell even more accessible at a great value,” said Taco Bell Corp Chief Food Innovation Officer Liz Matthews. We have long been a haven for vegans and vegetarians, who replace meat for beans on almost any of our menu items.

Hospitality 460

Hospitality Food Consumer Goods 2019 460

Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. At Capriotti’s we are on a continuous and ever accelerating path toward innovation while building on our unique heritage.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

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. This will cause restaurants to innovate their offerings amidst reduced menu sizes.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

7 Shifts

JANUARY 31, 2024

Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. Log item transfers and wastes. You'll also need to keep an eye out for when you may need a replacement or upgrade and do your research to source the best solution.

Management 397

Management Management Kitchen Safety Front of House 397

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. From emphasizing locally sourced ingredients to exploring global flavors, restaurants are tuning in to their city's vibrant gastronomic evolutions.

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

Modern Restaurant Management

MARCH 6, 2024

Many restaurants will use predictive analytics to anticipate stock needs, reducing waste and ensuring availability of popular items. Example AR information that could be acquired by viewing the plate or wine glass with your smartphone may include: Ingredients, Sources/Regions, Recipe, Cooking Methods, Calories, Carbs, etc. )

Customer Experience 472

Customer Experience Entertainment Customer Service Transportation 472

Modern Restaurant Management

AUGUST 5, 2020

After moving from Australia to NYC, I couldn’t be more excited to make my mark as a part of this innovative, culture-lead team.” Leanpath Go introduces a unique "each"-based tracking interface that lets operators measure food waste by the item instead of by weight. Passion House Coffee.

Food Safety 527

Food Safety Mobile Ordering Kitchen Safety Online Ordering 527