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Better food safety has never been more in reach, thanks to advancements in traceability standards and technology. FDA’s Food Safety Modernization Act (FSMA) Rule 204 approaching, restaurant operators stand to gain improved confidence in the safety and quality of the food they serve.
Steady Online Ordering Brings Food Waste, Donations to the Forefront of Priorities Ordering food online increases restaurant sales, but it also can potentially increase wasted food if proactive measures aren’t taken – for both the business and consumers at home.
Real-time inventory systems help restaurants cut food waste , save money, and improve operations. Here’s how: Track Stock in Real-Time : Monitor inventory levels instantly to avoid overstocking or understocking. Automate Orders : Automatically reorder items when stock runs low, minimizing waste and emergency purchases.
Every day, youre juggling staff, food quality, inventory, customer service, purchasing, and moreall while trying to cultivate a dining experience that wows your customers enough to keep them coming back. Kitchen and Food Efficiency A well-run kitchen keeps food quality high and service times fast.
Do you lose money due to food waste? An inventory management system with automated restocking alerts keeps your stock levels in check. For example: If you want to improve efficiency look for software that integrates with your POS and kitchen systems. The best tech investments solve real problems. Too many missed reservations?
How do you ensure compliance with food safety and hygiene regulations? For example, the manager might share how they implemented cross-training among the staff, like teaching servers to handle some basic tasks in the kitchen. How do you ensure compliance with food safety and hygiene regulations?
Real-Time Inventory Tracking offers a powerful solution by giving operators instant visibility into whats in stock, whats being used, and what needs to be reordered. With real-time data guiding inventory decisions, restaurants can take tighter control of their food costs and boost long-term profitability.
Understanding How AI Works in Restaurants Lets get one thing out of the way: AI for restaurants doesnt mean robots taking over your kitchen or replacing your staff with machines. Some restaurants use computer vision for things like tracking foot traffic and monitoring food safety.
How do you ensure a team-oriented approach to working with the kitchen staff and other waiters? Aside from providing the best dining experience, order-taking accuracy can help you avoid food waste and unnecessary costs. They should also be able to communicate with kitchen staff and the team clearly.
Combination of comprehensive operations management platform with kitchen automation will help customers execute more efficiently and profitably BOSTON, June 10, 2025–Crunchtime Information Systems, Inc., QSR’s kitchen display technology is a natural fit with Crunchtime’s operations management solutions,” said Raguin. “We
The next youre racing to keep inventory stocked while customers wait for tables. Master Inventory Control Inventory mistakes cost you. Restaurant Business Online reports top managers cut waste by 15% with tight trackingon a $50,000 food budget, thats $7,500 saved annually. Running a restaurant is a demanding job.
From AI-driven ordering systems to smart inventory tools and contactless dining experiences, today’s innovations are reshaping how restaurants operate, serve customers, and stay competitive. VR onboarding spares the restaurant from wasting food or spending excessive time on training sessions.
Food trucks may serve on the streets, but their success starts in a commissary kitchen. These licensed commercial spaces give operators a place to store inventory, prep food, and clean their equipment—ensuring they meet health codes and run efficiently. Why Do Food Trucks Use Commissary Kitchens? In many locations, yes.
For instance, set up a mock kitchen line and have managers work together to prepare and plate a multi-course meal within a tight timeframe, encouraging communication and quick thinking. From inventory management to staff scheduling, managers need to master the operational backbone that keeps the business running at a high standard.
Hiring a great kitchen manager can transform your BOH operations with outstanding culinary and leadership skills. Asking the appropriate kitchen manager interview questions can reveal whether a candidate has the experience, skills, and abilities that your restaurant needs. How did you ensure nothing was wasted?
The restaurant industry loses an astounding $162 billion each year in food waste. All restaurants should proactively work to reduce food waste, which will also help you save money, increase profits, spotlight your commitment to sustainability, and help the environment. Between a third and a half of food is wasted worldwide annually.
World Food Safety Day , held annually on June 7, aims to raise global awareness and inspire action on the critical importance of food safety. The core message is that food safety is everyone's business – from farmers and producers to governments, businesses, and consumers. The law strengthened the U.S.
Getting the right technology in place, saving money, having a better understanding of the business, and prioritizing health and safety are just some of the reasons technology makeovers are gaining steam. Ideally, the top cost items need to be inventoried daily and a full inventory done once a week. Technology Consolidation.
Kitchen operations. Food safety and restaurant cleanliness. Kitchen Operations. Both of these technological advancements are instrumental in ensuring excellent customer service and reducing food waste. As far as food waste is concerned, manual inventory monitoring is usually one of the main culprits.
Since the COVID-19 pandemic, a new trend in the food service industry has risen in popularity—ghost kitchens. In addition to restaurant operators opening or transitioning to the ghost kitchen strategy, grocers are also exploring this new concept. Euromonitor estimates that ghost kitchens could top $1 trillion in revenue by 2030.
Start-up food service businesses should carefully consider the type of kitchen they will require. Commercial kitchens differ from home kitchens. Our checklist has the essential equipment for an efficient kitchen, in addition to a list of tips for running your kitchen safely and profitably. Business at its Heart.
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. Boost automation. Maximize compliance.
Whether it’s inter-team communication, improving table turnover, or reducing waste – an efficiently run restaurant results in an increase in sales and revenue. For example, W i nnow develops different digital tools that work by reducing food waste in half. The key lies in achieving operational efficiency. Quality Control.
Restaurant management and operations personnel are always on the search for proactive ways to increase operational efficiency and reduce waste while complying with local regulations. Many restaurant managers have already moved to digital food safety programs that give them visibility into the state of their assets across multiple locations.
Some of the biggest disruptors will result from the increase in information technology, autonomous vehicles, automation and robotics in the kitchen, and AI chefs. Automation and Robotics in the Kitchen. With the increasing presence of robotic equipment, kitchen staff are going to be required to possess non-traditional skillsets.
Technology will be vital in the months – and years – ahead as the pandemic continues to change the conversation about food safety. Restaurants now must prioritize the overall safety of the restaurant environment, in addition to addressing food safety itself. Inventory cycle count. Replenishment.
One study found that internal employee theft is responsible for 75 percent of inventory shortages and about 4 percent of restaurant sales. There are all kinds of different types of restaurant theft, ranging from food and inventory, theft at the register and checkout counter, external grease theft, time theft and employee product theft.
Both now and for the future, technology can answer many of the question’s managers have surrounding maintaining the health of employees, ensuring the safety of their guests and protecting their bottom line. Further, COVID-19 has put a spotlight on controlling costs and waste as best practices. Plan Wisely.
In the world of food service and hospitality, proper refrigeration is crucial for maintaining the quality and safety of perishable goods. This range helps prevent the growth of bacteria, ensuring food safety and extending the shelf life of products. One essential component of commercial refrigeration systems is the walk-in cooler.
However, persistent labor shortages are pushing restaurants to explore automation and artificial intelligence to streamline operations – from kitchen management to customer service – to alleviate staffing pressures while also enhancing efficiency.
Meanwhile, restaurants must effectively manage inventory, staff, and customer data. As a result, many establishments struggle with slow service times, inefficient inventory management, and inadequate customer engagement — all of which can lead to decreased satisfaction and lost business.
Additionally, digital inventory management systems provide real-time stock updates, helping maintain optimal inventory levels, reduce waste, and ensure the availability of ingredients. AI-driven predictive analytics, for instance, help forecast demand, manage inventory, and reduce food waste.
It sounded like an appropriate title for an article about life in the kitchen. Kitchen work ages us even though to many it is a calling, something that we love (most of the time). When you work in a kitchen, you know what it means to be exhausted at the end of a shift – especially when it’s 12 hours or more in length.
Through voice-enabled ordering and payment systems, patrons can navigate menus, place orders, and settle bills, all while minimizing physical contact and enhancing safety protocols. Robotic Kitchen Assistants The rise of robotic kitchen assistants powered by advancements from companies like Slang.ai
For example, kitchen managers rely on software to let them know how much expected inventory they have in stock. Inventory was ordered based on par levels, which are set based on sales forecasts, which are in turn determined by how many guests you'll serve and what they'll order. All tasks in a restaurant are interconnected.
Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. 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.
Delivery, scheduling, inventory management, reservations, and guest management have seen technological advancements over the past few years, and it's just the beginning. Your POS system reduces ordering errors, increases front-of-house and back-of-house efficiency, and helps you control inventory. The power of an integrated POS.
We are offering restaurateurs the opportunity to operate a second brand within their existing brick and mortar location, increasing their bottom line by also becoming a virtual kitchen owner.” DeliverThat also released an extensive driver education program to ensure the level of quality and safety during current Covid-19 conditions.
There is little room for star players, only star team players. [] WE ARE ALL DISHWASHERS: Treat dishwashers well, lend a hand, treat them like professionals, thank them, support them, and know that without their work, yours would suffer. [] NO JOB IS BENEATH YOU – EVERYTHING IN A KITCHEN IS. We owe them our respect and care.
Our restaurant of the future is designed to benefit guests, employees and franchisees, with a new external design and a reimagined kitchen that will make it easier for us to serve hot, delicious food quickly for frictionless guest experiences, and we expect to see a lot more of that next year. Clinton Anderson, CEO, Fourth Enterprises.
Be sure to carefully review how your restaurant is doing in these areas: Are all food safety laws and protocols being followed in your kitchen? Inventory Management If you don’t have a proper inventory management system in place, you could be wasting a lot of time and money.
” 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. Table stakes today requires a POS system that fully integrates and automates: Inventory management – recipe management and COGS insights.
Objectives Organizational structure Standard operating procedures (SOPs) Inventory management Staffing and Training Technology and Equipment Quality Control and Continuous Improvement Define Your Objectives Start by clearly defining the objectives of your restaurant operations plan.
Improving your restaurant operations to succeed in this highly competitive industry means serving quality food and providing excellent customer service while minimizing waste, reducing costs, and keeping your employees engaged. This is where developing a comprehensive restaurant operations plan comes in.
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