The Rail

JANUARY 21, 2025

By Bailey Ramsey, Contributor Food waste is a critical issue in the restaurant industry. To put this in perspective, restaurants waste anywhere between 4% to 10% of the food they purchase. This leads to huge financial losses, operational inefficiencies, and environmental harm.

Waste 182

Waste Compost Recycling Food 182

Modern Restaurant Management

DECEMBER 17, 2024

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 manage inventory.

2025 419

2025 Loyalty Program Customer Experience Online Ordering 419

Modern Restaurant Management

MAY 14, 2021

The EPA estimated that in 2018, the United States wasted 35.3 According to the food waste hierarchy pyramid, source reduction is the ‘best case scenario’ when it comes to food waste. Fortunately, there are many ways to manage food waste once it has been generated as an alternative to sending it to a landfill.

Waste 527

Waste Compost Recycling Food 527

Modern Restaurant Management

OCTOBER 28, 2021

Taking inventory is one of the most tedious processes in restaurant operations. Chefs spend countless hours counting inventory, purchasing new ingredients, and tracking down more cost-effective substitutions for products that are either cancelled or out of stock. ” Reduce Waste. Recipe Costing.

Inventory 520

Inventory Management Management Waste 520

Modern Restaurant Management

MAY 11, 2022

Accurate inventory management is crucial to running a successful business because it directly impacts a company’s bottom line and is key to maximizing profits. Having an accurate handle on inventory enables a business to become more resilient and know what they can sell and when they can sell it, helping mitigate out-of-stock scenarios.

Inventory 547

Inventory Management Management Food Supply 547

Modern Restaurant Management

APRIL 11, 2025

Modern Restaurant Management (MRM) magazine asked Zabaneh to elaborate on best practices restaurant operators should put in place now. What can restaurant operators do to bring in new guests and keep them coming back for more? For back of house, operators should focus on tech that drives speed, efficiency, and cost savings.

Loyalty Program 439

Loyalty Program Social Media Front of House Back of House 439

Modern Restaurant Management

FEBRUARY 21, 2025

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. The resulting improvements in data accuracy and reliability will help the operator respond to food safety incidents efficiently. The time to act is now.

Food Safety 524

Food Safety Management Management Kitchen Safety 524

Modern Restaurant Management

MARCH 9, 2022

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.

Waste 539

Waste Compost Food Recycling 539

Modern Restaurant Management

OCTOBER 2, 2023

Food waste is recognized as an endemic challenge around the world. is wasted each year, about 119 billion pounds, estimated at over $408 billion. For restaurants, an industry with challenging profit margins, minimizing food waste is nothing less than a survival strategy. But unchecked waste can threaten the bottom line.

Waste 466

Waste Technology Food Inventory 466

Modern Restaurant Management

OCTOBER 1, 2021

Controlling a restaurant kitchen’s inventory is a key to proper restaurant management and can help avoid wasting food and space. When it comes to your livelihood, any gaps in inventory are more than mere annoyances — they could be hurting your ability to make a profit. Why Inventory Management Matters.

Inventory 493

Inventory Management Management Waste 493

ChowNow

MARCH 14, 2025

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? Great restaurant operations dont happen by accident.

Operations 195

Operations Management Management Front of House 195

Modern Restaurant Management

OCTOBER 28, 2024

From personalized customer experiences to unlocking operational efficiencies, technology is the fuel driving the next era of restaurant success. Today, staying ahead means adopting a unified, flexible IT environment that gives operators the control they need to thrive. And technology is the key to unlocking that potential. The result?

Point of Sale 445

Point of Sale Customer Experience Technology 2024 445

Modern Restaurant Management

JUNE 23, 2025

From labor to supply chain to utility bills, restaurant operators are feeling the pressure. If you miss the mark there, your labor, inventory, and prep levels are all off. And when those are off, waste and inefficiencies climb. Controlling waste and forecasting the business volumes properly are two specific areas we focus on.

Food Supply 251

Food Supply Waste Supplies Inventory 251

Modern Restaurant Management

SEPTEMBER 9, 2022

This article will cover how implementing automation tools like IoT monitoring can save your business money, protect your inventory, and save time. Restaurant owners and operators are facing considerable rising costs from many angles simultaneously. Understandably, restaurants are in no position to waste labor, energy, or cost.

Inventory 474

Inventory Equipment Waste Pricing 474

Modern Restaurant Management

SEPTEMBER 28, 2020

Whether that be via restaurant operations, menu improvements, or services, there are quite a few criteria that restaurant owners constantly juggle to create the perfect balance. There are many challenges to running a restaurant, and during day-to-day operations, it can be easy to lose sight of the overall vision.

Operations 553

Operations Website Management Social Media Customer Service 553

Modern Restaurant Management

DECEMBER 23, 2024

These changes are driven by a combination of consumer demands, technological breakthroughs, and the industry’s need to adapt to economic and operational challenges. From reimagining workflows to enhancing guest interactions, technology is shaping how restaurants, bars, and hospitality businesses operate.

2025 346

2025 Hospitality Bar Customer Experience 346

Modern Restaurant Management

DECEMBER 30, 2024

It’s time to stop chasing the latest trends and double down on strategies that ensure technology and operations seamlessly work together to improve customer satisfaction. For example, AI can help QSRs make smarter inventory decisions by analyzing purchasing trends and aligning ingredient orders with demand.

2025 450

2025 Dine-in Mobile Ordering Customer Experience 450

ChowNow

JUNE 12, 2025

It’s like knowing how to make a schedule, do inventory, or cover a section of tables if a server calls out sick and you’re shorthanded. A lot of operators still might not do it, though, either because they underestimated how important it really is, or they felt overwhelmed by the math it takes to get accurate numbers.

Operations 195

Operations Food Supply Seasonal Menu Pricing 195

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. Below are the top seven inventory management mistakes restaurants are making, and how to correct them.

Inventory 450

Inventory Management Management Cash Management 450

Modern Restaurant Management

NOVEMBER 16, 2021

Enter the cloud, which helps restaurant operators deliver services and make informed business decisions based on up-to-date data, right here, right now. This allows restaurant operators to know, for instance, what’s selling faster than hot cakes or which dishes are performing poorly.

Customer Experience 508

Customer Experience Operations Loyalty Program Front of House 508

ChowNow

MAY 9, 2025

These include: Food Costs Labor Costs Occupancy Costs Operating Costs Marketing and Promotions Expenses Every successful restaurant owner knows that tracking these isnt just a bookkeeping exercise; its how you spot opportunities to save money, collect data for better decision making, and run more efficiently.

Operations 195

Operations Email Marketing Food Supply Seasonal Menu 195

Modern Restaurant Management

AUGUST 17, 2020

Although this means that we are now down to just 20 percent of our business, we are able to stay afloat financially by applying the same waste reduction efficiencies in our own work that we pass on to our consulting clients. Historically, we have trained cafeteria staff to cook food from scratch while also reducing food and labor waste.

Waste 474

Waste Food Compost Food Supply 474

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 504

Food Safety Operations Management Management 504

Modern Restaurant Management

JUNE 26, 2025

The first is a manager on duty, and the second is starting to think like an operator. When a lunch ticket gets voided because the kitchen missed the allergy note, explain what that mistake costs in food waste, comped revenue, and lost trust. That’s when you’re building real operational thinkers. Start small.

Training 221

Training Coaching Operations Management 221

Modern Restaurant Management

APRIL 15, 2020

However, according to the USDA , up to 40 percent of the nation’s food supply is wasted each year – the economic equivalent of approximately $161 billion. With government mandates on social distancing, it has taken the restaurant industry into a new operating environment. The Challenge.

Waste 487

Waste Food Food Supply Government 487

Modern Restaurant Management

OCTOBER 7, 2021

However, in the process of resuming and continuing restaurant operations, operators need to take steps to lower the risk of infection among employees and customers and prevent the spread of COVID-19. Kitchen operations. Employees can better understand their tasks and responsibilities with structured restaurant operations.

Technology 492

Technology Operations Food Safety Kitchen Safety 492

Modern Restaurant Management

APRIL 6, 2022

In addition to restaurant operators opening or transitioning to the ghost kitchen strategy, grocers are also exploring this new concept. In an increasingly competitive market, operators can implement useful technologies to ensure success. Meanwhile, 61 percent of operators are encouraged to move their production to off-site provisions.

Operations 491

Operations Kitchen Safety Food Safety Waste 491

Modern Restaurant Management

OCTOBER 13, 2024

Inventory management tools, for example, enable the real-time tracking of food stock, alerting staff to use items before they spoil and reducing waste. Back-office digital innovations are also helping restaurants manage costs and make the most of their workforce. This is because cellular coverage can often be patchy within buildings.

Marketing 449

Marketing Tip Distribution Mobile Ordering Customer Experience 449

Modern Restaurant Management

MAY 19, 2025

Yet even then, operators were innovating—often quietly and creatively. Over the last two decades, I’ve worked alongside operators in just about every hospitality setting—independent cafés, high-end dining rooms, food halls, and regional chains. The pandemic redefined how restaurants operate.

Hospitality 305

Hospitality Front of House Back of House Food Order 305

Modern Restaurant Management

FEBRUARY 2, 2024

Advanced networking solutions have emerged as a critical player in this revolution, offering the potential to enhance restaurant operations dramatically. Meanwhile, restaurants must effectively manage inventory, staff, and customer data. The need for innovation and efficiency has never been greater in this evolving scenario.

Operations 472

Operations Front of House Customer Service Customer Experience 472

Modern Restaurant Management

JANUARY 16, 2025

Moving to more eco-friendly options like biodegradable materials using bamboo or already recycled paper helps reduce unwanted waste from clogging landfills. More than 63 percent of municipal solid waste in the US was a result of food packaging. This also lowers operational costs.

Sustainability 251

Sustainability Delivery Food Recycling 251

Modern Restaurant Management

AUGUST 29, 2022

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. Transparency across operations allows corrective actions to take place before an incident occurs. Leveraging Digital Visibility.

Operations 473

Operations Food Safety Kitchen Safety Front of House 473

ChowNow

APRIL 15, 2025

One of operators most difficult challenges is balancing restaurant operating costs without compromising the food, service, and customer experience that makes your restaurant unique. The Three Types of Restaurant Operating Costs Before you can start paring down expenses, you have to understand what youre actually spending and why.

Operations 195

Operations Online Ordering Customer Service Customer Experience 195

Lavu

NOVEMBER 29, 2024

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.

Waste 78

Waste Inventory Food Point of Sale 78

7 Shifts

NOVEMBER 25, 2024

As a restaurant manager or operator, you are the driving force in productivity – leading your staff and keeping customers happy. Many restaurant operators juggle multiple locations, and adding managers adds another link in the chain of command to manage. This leads to the abnormally high turnover rate most operators experience today.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

7 Shifts

NOVEMBER 17, 2021

Both situations could have been prevented with proper restaurant inventory management, which gives restaurant operators better oversight over what's in stock and how it is used. There are plenty of good reasons to take inventory on a regular basis: Your restaurant can avoid running out of a key ingredient mid-service.

Inventory 370

Inventory Management Management Point of Sale 370

Modern Restaurant Management

JUNE 3, 2025

For restaurant operators striving to cut through the noise and connect with today's diners, understanding the nuances of modern marketing and PR is crucial. What are common mistakes you see restaurant operators making in their marketing efforts and how can they rebound? It's essential for survival and growth.

Marketing 380

Marketing Loyalty Program Email Marketing Customer Experience 380