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Amid these potential disruptions, operators need a fresh approach to managing food costs. But it goes beyond figuring out how to source the freshest ingredients at the best price. Seasonal Shifts : They may be predictable, but they still add another layer of complexity to restaurant management. One way to stay agile?
To realize the safety benefits of FSMA Rule 204 traceability, restaurant managers may prioritize a commitment to work with suppliers that are leveraging GS1 Standards to enable real-time, interoperable data sharing across the entire supply chain. Consider the tools the restaurant uses to manage records.
Accurate inventorymanagement is crucial to running a successful business because it directly impacts a company’s bottom line and is key to maximizing profits. Inventory Automation. “Franchisees had to pull pricing from their latest invoices and add up all the dollar figures. It was a painstaking effort.”
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2025. When consumers order more food online, it’s clearly good for business – but it can also make it harder for businesses to manageinventory.
Inefficient restaurant inventorymanagement practices, improper storage, gaps in inventory logs, theft, and waste can cause even the most successful kitchens to struggle or fail. Below are the top seven inventorymanagement mistakes restaurants are making, and how to correct them.
Utilizing co-sourcing, restaurants, restaurant software providers, food distributors, or suppliers of any size can take advantage of the global talent pool at a scale that makes sense for them. Payroll processing and benefits administration are easy roles to fill using co-sourcing. Thankfully, that is not the case anymore.
Retailers : Grocery stores have responded by imposing purchase limits on eggs to manage supply. Diversifying Suppliers : Establishing relationships with multiple suppliers across different regions can reduce dependence on any single source, mitigating the impact of localized outbreaks.
To do so, restaurants need to be mindful of these key elements of successful supply chain management. 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.
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. What is Restaurant Operations Management? Its tough, and cant be done passively. Great restaurant operations dont happen by accident.
You’re unlikely to eliminate all your sources of overuse immediately. ManagingInventory The first area of focus for any waste elimination strategy is your restaurant’s approach to ingredients. By managing your food more effectively, you’re minimizing costs and reducing pressure on the environment.
Despite that Más Mex, the restaurant group behind Fat Rosie’s and Escalante’s, has decided to protect the guest experience at all costs, and we do that by managing ours more carefully than ever before. If you miss the mark there, your labor, inventory, and prep levels are all off. The key is control, not cuts.
Advances in AI and customer relationship management (CRM) tools allow businesses to analyze customer behavior, predict preferences, and craft hyper-personalized dining and drinking experiences. For instance, smart inventory systems can help reduce waste, while energy-efficient appliances cut operational costs and carbon footprints.
The Shift Toward Integrated Networks A growing trend in supply chain management is the move away from linear, single-supplier chains to integrated, diverse networks. Businesses must evaluate costs, supplier availability, and their ability to manage more complex systems while adhering to regulations.
Whatever the source of your ballooning food costs, getting a better handle on your menu allows you to reinforce training in the most effective ways. Having strong management of your menu enables improvement across all areas of your inventory and food management. Reinforce Employee Training.
By Jose Chavez, Contributor Managing multiple locations is tough in the restaurant business. Restaurant businesses need to adopt technology that enables collaboration among remote teams and simplifies management if they want to succeed. Successful management and onboarding of new staff with the company vision depends on this.
As a restaurant manager or operator, you are the driving force in productivity – leading your staff and keeping customers happy. However, productivity is more easily trained than managed. Many restaurant operators juggle multiple locations, and adding managers adds another link in the chain of command to manage.
Are you managing one location (or several) of a multi-unit restaurant business? One of the biggest challenges that comes with multi-location restaurant ownership is managing teams across locations. Regulations, red tape, and disconnected technology make staff management in a restaurant group or franchise difficult and time-consuming.
However, traditional waste management methods often fail to address the root causes, depriving businesses of all the benefits of reducing food waste. Optimizing InventoryManagement Spoiled or unused inventory is another major contributor to food waste. This allowed chefs to track and manage stock more effectively.
Ballas shares his insights with Modern Restaurant Management (MRM) magazine and discusses issues that must be on the radar for franchises and brands including AI, automation, sustainability, staffing, training, and more. We focus on responsible sourcing and operational efficiencies that minimize waste.
Managing multiple restaurant locations is a good challenge to have. But to be clear, multi-location restaurant management is challenging. It requires a manager to differentiate concepts, ensure a consistent guest experience, and manage employees and technology across multiple storefronts. Supplier Sourcing.
Tracked from numerous sources, thoughtful analysis of this data can be the key to prioritizing needs, driving growth and so on. First, how might owners and those in management find the data they need? First, how might owners and those in management find the data they need?
Going digital – increasingly a top choice among restaurant management. Cloud-based restaurant management software solutions enable food service operators to access everything from personnel to payments to back-of-house operations and incorporate loyalty programs from any channel the customer uses in real-time.
Managing a restaurant is a delicate routine—if we can even call it a routine. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. In addition to their main duties, restaurant managers also have to contend with all the unwritten or hidden responsibilities that fall on them.
Inventory stock changed significantly. By improving customer loyalty and increasing revenue through the smart use of technology from the public-facing part of the business all the way to the back-of-house prep, sourcing, and staffing. Source More Smartly by Linking FOH to the BOH.
Manage and Optimize Your Increased Holiday Inventory. The holidays bring an increase in beverage inventory, particularly kegged inventory for bars and restaurants centered around draft programs. Have a single source of truth for what’s in your cooler.
Hot Palette Holdings uses AI to improve their forecasting, optimize inventory, and reduce waste. Innovative tech tools, like AI, can improve forecasting, inventorymanagement, scheduling, customer service, marketing, and many other essential business tasks. Elevate quality management programs. Boost automation.
Consider the line cook who notices ticket times steadily creeping up and takes the initiative to communicate with the team and adjust the pace, all without management intervention. ” Instead of: “Report all issues to management immediately.” ” Instead of: "Follow proper food safety procedures."
Tying up all our cash into aging inventory was not going to work for us. One key focus is ingredient sourcing—securing reliable suppliers who can meet growing demand while maintaining quality is essential. Keeping batch sizes manageable helps preserve the artisan feel, preventing the loss of what makes a product special.
Prepare now for future food disruptions by proactively developing backup plans, such as finding alternative food sources. Use tech tools to manage your supply chain. 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.
Restaurants turned to restaurant management apps to navigate this change, and it appears there’s no going back. 7shifts Most managers are familiar (and frustrated) with traditional paper scheduling techniques. 7shifts Most managers are familiar (and frustrated) with traditional paper scheduling techniques.
Optimize Inventory. Food cost is one of the key variables restaurants can manage on their P&L/ During these times, it’s important to evaluate which suppliers are offering deals and cut down on ingredients that are more expensive or low margin. At the end of the week, you had inventory worth $4,000. Adopt Technology.
Restaurants turned to restaurant management apps to navigate this change, and it appears there’s no going back. 7shifts Most managers are familiar (and frustrated) with traditional paper scheduling techniques. 7shifts Most managers are familiar (and frustrated) with traditional paper scheduling techniques.
Restaurant managers must have complete visibility into their suppliers’ sourcing practices to ensure their ingredients are safe, healthy, and high-quality. By automating the supply chain, AI ensures the entire process is transparent, providing restaurant managers with real-time data on their suppliers.
Tools that automate prep lists, or show real-time menu data don’t replace chefs and managers–they give them more time to lead. In 2025, nearly 90 percent of hotels use AI chatbots for service and many track housekeeping and inventory via automation–freeing up frontline staff to do what they do best: create memorable moments.
Alto-Shaam identified the emerging culinary shifts that are set to move into mainstream influence in menu management nationwide as hope appears on the horizon for the industry. ” “AI and automation are reshaping dining, from robotic chefs to AI-driven customer interactions and predictive inventory systems.
More than ever, we’re seeing threats at the source. Keep an Eye on the Inventory There’s no substitute for taking regular inventory – not just knowing what’s been ordered, but what’s in stock, what condition it’s in, and how long it’s been in the restaurant.
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. Reduce Spoilage : Get alerts for expiring items and use the FIFO method to manage perishable goods.
Avoiding such a calamity will always be a top priority among restaurant managers, not only by optimizing sanitation and safe handling practices in-house, but also through rigorous sourcing and supply chain management. Traceability Is Essential. on FDA’s Food Traceability List (FTL) under FSMA Section 204(b).
Meanwhile, restaurants must effectively manageinventory, staff, and customer data. As a result, many establishments struggle with slow service times, inefficient inventorymanagement, and inadequate customer engagement — all of which can lead to decreased satisfaction and lost business.
Whether you’re moving into the next town or setting up a shop across the country, managing a multi-location restaurant requires planning, patience, and a whole lot of practical know-how. If local sourcing is necessary, vet new suppliers carefully. You're transitioning from being a hands-on operator to a multi-unit manager.
It just goes to show how important drink pricing and cost management are to maximizing profits. Once you have that total, subtract all of your costs, such as labor, inventory, rent, utilities, and other operating expenses. Bars that effectively manage their inventory and reduce waste tend to maintain higher margins.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the present and future of AI use in F&B, The Splintered Path to Purchase, the Datassential 500 Awards, and where chefs are earning six figures. At the same time, U.S. chain sales grew just 3.1 percent in 2024 — falling short of the 4.1
Rising Food Costs Are Straining Restaurant Finances According to TouchBistro's 2025 State of Restaurants report , food costs remain the number one source of financial strain for restaurant owners, with 26 percent citing it as their biggest financial challenge.
restaurants that import critical goods from abroad should determine if it is possible to source these goods domestically or to vertically integrate their supply chains to produce these goods domestically themselves. ” Higher tariffs will certainly cause prices to rise for U.S.
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