Modern Restaurant Management

AUGUST 20, 2021

For example, technology exists that allows restaurant operators to take inventory in a matter of minutes, while achieving 99.9-percent percent accuracy, saving labor, reducing waste, and making food safer across the enterprise. Online tools exist to help operators on their journey.

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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.

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Modern Restaurant Management

FEBRUARY 2, 2024

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.

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The Restaurant Times

DECEMBER 30, 2020

Most restaurant owners fail to keep a tight check on restaurant inventory, and this is the biggest mistake they make. By not tracking inventory, you may be unwittingly increasing the food costs. This article discusses how restaurants in the UAE can monitor their restaurant inventory and control food costs.

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Culinary Digital

MAY 6, 2024

Ingredient Cost Control The heart of efficient inventory management lies in simplicity. This simplicity streamlines the entire inventory management process. Inventory managers can maintain a more organized, precise record of stock levels, reorder points, and usage patterns.

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The Restaurant Times

AUGUST 10, 2020

Restaurant inventory is readily prone to contamination, theft, and pilferage which adds to the overall costs. Therefore, it is essential to keep a keen eye on the inventory to ensure that there is no wastage or unnecessary expenses. Mentioned below are some vital inventory s that must be looked for. . Perpetual Inventory Form.

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Culinary Cues

OCTOBER 8, 2019

Pride is that driving force that allows cooks to present a plate of food with their unique signature and proclaim: “I made this.” The final plate that is presented in the “pass” to an expeditor is a culmination of the work of many proud practitioners of various crafts associated with food.

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Culinary Cues

FEBRUARY 9, 2022

As an example, I remember one very moving presentation to a room full of culinary professionals by Andre Soltner (a consummate chef whom I will forever admire) during which he directed all who were in the audience to remember that we should “never forget that we are all cooks first”. What is the difference between a cook and a chef”?

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Culinary Digital

FEBRUARY 28, 2024

A streamlined menu serves as a powerful tool in the ongoing battle against food wastage, and it achieves this by implementing several key mechanisms that harmoniously contribute to waste reduction. This concise ingredient list simplifies inventory management, maintaining tighter control over stock levels.

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Culinary Cues

DECEMBER 30, 2022

Greater pay and benefits don’t come just because you are present. Maybe inventory is not part of your job, but it will be if you want to become a chef someday. If you do and the employer still won’t pay, then go elsewhere – you are marketable if you are great at what you do. Exceed expectations!

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Workshop Article Uniforms Take-out 361

Apicbase

APRIL 18, 2024

A restaurant’s raw data includes sales numbers, inventory data, ingredient pricing, recipe quantities and units, and financial figures. Reporting tools take all of this information and present it as clear charts, graphs, lists, searchable tables, and other easily understood formats.

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Culinary Cues

AUGUST 7, 2021

If we see the challenge as something that has an answer if we take the time to really push our problem-solving skills, then a solution will eventually present itself. Restaurant waste nips away at profitability – why? In other words if we see the challenge as insurmountable then it will be.

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Sustainability Beyond the Plate

JUNE 30, 2017

The Food Service Tecnology Center (FSTC) held two educational seminars in June covering the relationship between food and energy waste. At the San Diego presentation, Richard Young was joined by Ana Carvalho from the City of San Diego and Island Restaurants’ Mike Schuster.

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Clover - Restaurants

MAY 7, 2024

Requirements: Demonstrate mastery of ingredients, measurements, and preparation techniques Comply with restaurant standards for safety, hygiene, and quality Work with BOH team and servers to present delicious food with high visual flair Maintain a passion for fresh ideas in a fast-paced and demanding environment 4.

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Modern Restaurant Management

OCTOBER 18, 2022

The migration to electronic vehicles (EVs) presents a great business opportunity for restaurants, allowing you to entice key stakeholders – and drive specific behaviors – simply by adding charging stations in your parking lots. Are you minimizing waste (and associated costs)? Are you ordering proper quantities of food?

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Culinary Cues

MAY 15, 2021

Four-page menus do not reflect business common sense – inventories become unmanageable, waste is much more difficult to manage, the level of expertise required of employees grows exponentially, consistency and quality are challenging, and profit is hard to predict and realize.

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Culinary Digital

JANUARY 16, 2024

Reduced Ingredient Inventory: By deliberately limiting the variety of menu items, we can curate a more focused ingredient list, simplifying the intricate inventory management process. This repeated practice allows chefs to master the cooking techniques, presentation, and flavor profiles specific to those items.

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Lavu

DECEMBER 9, 2019

Minimize Waste. Even though more than 37 million people struggle with hunger in the United States alone, 30 to 40 percent of all food produced is wasted, according to the United States Department of Agriculture , and the restaurant industry is far from innocent. Keep Track of Your Inventory. Think Before Ordering.

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MBB Hospitality

FEBRUARY 13, 2024

Inventory management is just as important While we remain on the topic of management, running a restaurant also requires focusing on your inventory as well. Two things you want to avoid are wasting inventory and stockouts. Well-trained and a good mood can really do wonders for the entire staff.

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Margin Edge

FEBRUARY 3, 2022

Track waste. Take consistent inventories. Track Waste – In the Kitchen and the Dining Room. Oftentimes, the biggest culprit for out-of-control food costs in a restaurant is waste. First let’s talk about the two places where waste can occur: in the kitchen and in the dining room. 6 Ways to Reduce Food Costs.

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Modern Restaurant Management

JULY 21, 2020

Further, COVID-19 has put a spotlight on controlling costs and waste as best practices. Start is by employing RFID to have total inventory visibility so that you can track usage and expiry in order to track minimize waste. Manual task tracking is error prone and difficult to keep track of.

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Modern Restaurant Management

FEBRUARY 23, 2022

When FDA Commissioner Stephen Hahn and Frank Yiannis announced the New Era of Smarter Food Safety Blueprint in July of 2020, this proposed rule was presented as the bridge to the New Era electronic traceability. The Compliance Challenge. How Restaurants Benefit from FSMA Rule 204.

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Food Safety Food Supply Supplies Restaurant Law 185

Harbor Touch

DECEMBER 20, 2022

This shift has revolutionized how restaurants operate and present them with new growth opportunities. A POS system helps streamline operations by giving managers real-time access to sales data, inventory levels, and order status updates. This article will explore four ways software technology is transforming the restaurant industry.

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Loyalty Program Online Ordering Kitchen Safety Customer Experience 78

7 Shifts

MAY 23, 2024

This can reduce your budget for ingredients and, at the same time, minimize food waste. While it might seem tempting to overspend on your marketing and advertising efforts, the cash you'd use to pay to run your ads could only lead to waste, especially if you don't know much about running an ad campaign effectively.

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Restaurant365

SEPTEMBER 23, 2021

For instance, since restaurants primarily sell food and drink, inventory turns over at a very frequent rate, and sales are made up of a high number of transactions. Between inventory, sales, and other data points like labor, restaurants generate an enormous amount of data. What specific issues do restaurants face in accounting?

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The Restaurant Times

FEBRUARY 28, 2023

The average independent eatery should initially concentrate on the following three types of data: General Operations POS data, inventory control , CRM, or reservation systems are classic restaurant tools that one can use to gather general operations data. You have a tremendous opportunity to reduce overall food costs if you reduce waste.

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Restaurant365

DECEMBER 4, 2020

Understanding this break-even number, which is based on your operating expenses, informs everything from your staffing decisions to adjustments in inventory. This approach has been challenging for restaurants in particular, who have labor and inventory that can be difficult to adjust quickly. Managing rotating inventory.

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Ordyx

MARCH 28, 2021

Precise Inventory Management Another great way to increase productivity is to have a tight control over inventory levels. Being aware and in control of inventory at all times is a task all restaurants must do. A POS system with good inventory management software will produce data based on historical sales or ingredient usage.

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The Restaurant Times

JUNE 1, 2021

This can not only reduce inventory costs but also attracts customers. . There is a lot of waste generated from restaurants on a daily basis. As per Dubai Carbon, around 38 percent of the meals prepared are wasted on a daily basis in the UAE restaurant industry. This excessive food waste demands good waste management. .

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Ken Burgin

JUNE 6, 2023

Business Operations Overview : Create comprehensive educational content about restaurant operations like supply chain management, inventory control, and financial management. Kitchen Management: Create content on kitchen organisation, effective workstation set-up, and inventory management to ensure smooth kitchen operations.

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Training Kitchen Safety Dietary Restrictions Food Safety 68

Restaurant365

NOVEMBER 18, 2021

This two-part blog series presents an overall guide to the essentials of payroll accounting for restaurant groups. Your restaurant orders, receives, and counts food all in one system: your inventory management software. Your inventory management solution measures and stores all the information you need about your food cost.

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7 Shifts

DECEMBER 3, 2019

Step 1: Audit Your Current Location(s) Before you start planning for your future, take a look at your past and your present. Read on for our actionable, step-by-step process on how to expand your franchise. On the surface, your franchise may seem like it’s doing fine—maybe even great!

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The Restaurant Times

FEBRUARY 22, 2022

The economy, on the other hand, is recovering and presenting new opportunities and problems. It’s no longer about waste and environmental damage. Businesses are taking steps to reduce plastic waste and pollution by removing plastic cups and lids, straws, and packaging bags, for example.

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Apicbase

MARCH 17, 2023

You can use technology to optimise or automate various tasks , such as inventory management and ordering, which helps reduce errors and increase efficiency. Restaurant tech enables you to collect and analyse data on everything from sales and customer behaviour to inventory levels and food production.

Customer Experience 52

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Lavu

MARCH 2, 2020

Help in identifying the most or least profitable locations, for better inventory and staff management. Restaurant analytics software takes restaurant data, visualizes it, and presents it for easy analysis. It ensures clear analysis and presentation of the data for decision making.

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The Restaurant Times

JUNE 28, 2021

This article will present you with some useful ideas so that you can keep your food costs in check. . Better Inventory Management. While running a restaurant, inventory must be judiciously used. To know where your food is going, you must conduct regular inventory checks to control the inventory costs. Buy In Bulk

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Foodable

JULY 22, 2020

Presented by Elayne Duff—an on-trade strategist, presenter, educator, and spirits judge—this session explores cocktail, beer, and wine trends on the rise amidst the coronavirus crisis. Use each drink as an opportunity to sell up your current inventory. When creating a new menu option, keep it simple.

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