Culinary Cues

APRIL 3, 2020

[] CUSTOMERS ARE CONCERNED ABOUT THE SAFETY OF THE FOOD THEY ORDER. Let your customers know that safety and sanitation is your most important job. Possible strategy: As you IDEATE your concept for the future and the menu that will be at the core of it – you must keep PRICE front and center. PLAN BETTER – TRAIN HARDER.

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Guest Recovery Social Media Kitchen Safety Food Safety 319

Apicbase

MARCH 28, 2024

Additionally, the BOH handles food safety and restaurant administration. This includes the food prep and kitchen areas, food storage rooms, walk-in fridges, pot wash stations, staff break rooms, and offices. Food safety. The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. Cost control.

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Back of House FOH BOH Front of House 52

Modern Restaurant Management

OCTOBER 20, 2020

Ghost kitchens, you’ve got spirit, but not much soul. Dark kitchens or virtual kitchens––real places staffed with non-ectoplasmic people—bring efficiencies to running a restaurant by providing off-site commissary services for delivery orders. Not up for opening your own off-site kitchen?

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Front of House Kitchen Safety Food Back of House 199

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. While you can not always control the commodity pricing, you can control how you manage it by reducing waste, optimizing efficiencies and leveraging margins.

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2024 Loyalty Program Cash Management Customer Experience 208

Apicbase

MAY 8, 2024

It helps you track waste and theft to better control running costs. MarketMan tracks ingredient prices to help optimise menu prices. You can track spending over time and receive alerts on price changes. Apicbase’s food waste tracking capabilities are noteworthy, allowing restaurant operations to align with ESG principles.

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Inventory Food Supply Kitchen Safety Back of House 52

Modern Restaurant Management

JUNE 9, 2021

Fresh prepared produce delivers many benefits to foodservice operations from cost and labor savings along with increasing back of house efficiency, food safety, and freshness. Other benefits include greater product consistency, which is especially important for operators, and less wasting from chopping, scooping, and prepping fresh produce.

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Kitchen Safety Food Supply Fast Casual Food Safety 140

Modern Restaurant Management

NOVEMBER 12, 2021

They were previously experiencing kitchen backups because they could only fit so many of their most popular entrees in their ovens at any one time … Or so they thought. Careful analysis of the data emanating from the ovens’ digital controls revealed that the kitchen staff weren’t loading the equipment to capacity.

Equipment 190

Equipment Kitchen Safety Food Supply Food Safety 190

Culinary Cues

MAY 18, 2020

As we continue to fight this pandemic that we still know so little about, and try to gradually open up the economy with a keen eye on public safety – it will be restaurants and other hospitality businesses that suffer the longest. The restaurant industry is being hit extraordinarily hard, unlike any other time in recent history.

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White Paper Certification Food Safety Food Supply 519

Modern Restaurant Management

DECEMBER 16, 2021

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.

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2022 Food Supply Back of House Kitchen Safety 170

Harbor Touch

DECEMBER 20, 2022

Restaurants of all sizes embrace software technology to improve the customer experience and streamline operations, from ordering systems to kitchen automation. Introducing kitchen automation. Kitchen automation is an excellent way for restaurants to streamline their operations in the kitchen.

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Loyalty Program Online Ordering Kitchen Safety Customer Experience 78

Focus POS

AUGUST 7, 2020

Even before the pandemic, ghost kitchens had been all the buzz in the hospitality industry. . What is a ghost kitchen? . A ghost kitchen is a kitchen that operates in a space without a dining area. Ghost kitchens were on the rise before COVID-19. This is what makes a ghost kitchen so valuable these days. .

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2020 Front of House Kitchen Safety Back of House 167

Modern Restaurant Management

MAY 2, 2023

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. Are your employees washing their hands?

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Audits Point of Sale Document Food Safety 99

The Rail

APRIL 14, 2023

There are many other reasons why your eatery might require a renovation, like the fact that there’s not enough room in the kitchen or in storage areas to help the staff be more efficient. Updating the look so you can justify a price bump for food. Some restaurant owners see a 600-square-foot kitchen cost in the ballpark of $300,000.

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Social Media Kitchen Safety Outdoor Food Safety 111

Ken Burgin

JUNE 13, 2023

ChatGPT, can revolutionise the way you manage your kitchen, from organising your recipes, scaling dishes and optimising food costs, to suggesting ingredient substitutions, planning menus, and enhancing staff productivity. This could significantly streamline the kitchen operations.

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Management Management Dietary Restrictions Seasonal Menu 68

Future Food

NOVEMBER 7, 2021

Reduced in-store transactions will continue to drive the evolution of Dark Kitchen, Dark Bars, Dark/Virtual Food Halls, the list is endless when it come to the delivery of food and beverages from low cost ‘fulfilment’ centres. ME&U contactless ordering.

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2022 Food Supply Entertainment Hospitality 148

Restaurant365

JULY 24, 2020

Increased demand for food delivery had already boosted the growth of ghost kitchens, and the COVID-19 pandemic has escalated both the popularity and profitability of the model. Ghost kitchens cut the cost of real estate and labor by reducing the restaurant model to accommodate off-premise food sales. What is a ghost kitchen?

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

Restaurant Engine

MAY 12, 2021

Cloud kitchens are a cost-saving hack you want to be aware of. Technology, competition, customer needs, and evolving conditions today have led to the development of cloud kitchens. They want convenience and safety. Due to this, cloud kitchens , often known as ghost kitchens, are rising in popularity every day.

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Kitchen Safety Online Ordering Mobile Ordering Customer Service 111

The Rail

SEPTEMBER 2, 2022

They can order products as they need, reducing inventory and waste. The benefits of reducing waste in the food industry were analyzed in a McKinsey/Sitra report. Food suppliers, meanwhile, can rely on technologies such as warehouse automation, which helps increase efficiency, productivity, and safety.

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Supplies Management Management Food Supply 52

Sling

JULY 24, 2023

There is an ever-growing market of specialized software for all of the outside-the-kitchen things restaurateurs have to think about. 13) FoodDocs FoodDocs uses AI technology to help restaurants stay in compliance with food safety regulations. and UK and proclaims to save managers hours per week on routine safety tasks.

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2023 Management Management Tip Distribution 78

The Food Corridor

MARCH 27, 2023

Introducing cloud kitchens , commercial facilities purpose-built to produce food specifically for delivery. These commissary kitchens are sometimes also known as ghost kitchens, shared kitchens , or virtual kitchens with the delivery-only food brands operating within them called virtual restaurants.

Kitchen Safety 59

Kitchen Safety Delivery Online Ordering Food Order 59

Modern Restaurant Management

JANUARY 12, 2022

Technology that helps kitchens manage and time orders from multiple channels will be key to keeping pace and ensuring diners stay happy and loyal.” CGA’s BeverageTrak solution combines powerful datasets to provide an ultra-granular view of how brands and categories are being consumed, when and at what price.

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2022 Mobile Ordering Guest Recovery Point of Sale 200

Open for Business

OCTOBER 20, 2023

Visit other restaurants in the area to understand their pricing and see what they’re doing well and what can be improved upon. Think about the flow of traffic from the kitchen to the tables. Of course, none of the above matters if your pricing isn’t spot-on. It’s equally important to study your competition.

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License Email Marketing Front of House Seasonal Menu 78

The Restaurant Times

JANUARY 31, 2022

If their prices are too high, you may always ask for a reduction or prioritize which services you require, decreasing the cost proportionately. You want to ensure that you obtain exactly what you need at a price that won’t hurt your business. Professional Kitchen Design . Kitchen design is a science in and of itself.

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Cash Management Kitchen Safety Point of Sale Hiring 52

Open for Business

MAY 19, 2023

Digital kitchen display systems could make paper tickets obsolete. With the promise of lower labor costs, less waste, more effective marketing, and a better guest experience, it’s easy to see why. QR codes are here to stay QR code menus began as a pandemic safety measure. At the upcoming St.

2023 78

2023 Hospitality Loyalty Program Email Marketing 78

Culinary Cues

APRIL 2, 2022

One – third of world food production is wasted, and the figure is the same in the U.S. All that food on farms, in grocery stores, and in restaurant coolers, winds up as waste? They leave jobs, traditions, family, and generations of memories to find safety from oppression. The price was over $4/gallon.

Kitchen Safety 354

Kitchen Safety Education Food Safety Waste 354

The Restaurant Times

SEPTEMBER 28, 2021

Dark kitchens are highly efficient production units that don’t have a storefront and are designed for delivery. Dark kitchens consist of premises where food is prepared for home delivery but do not have a dining area or waiters. So don’t anticipate the ghost kitchen model to go away anytime soon.

Kitchen Safety 52

Kitchen Safety Consumer Goods Mobile Ordering Delivery 52

Modern Restaurant Management

OCTOBER 22, 2020

QDOBA Mexican Eats® introduced new restaurant formats, top photo, that feature buildouts including mobile-order drive-thrus, walk-up windows, mobile-order pick-up lockers, dedicated curbside pick-up areas, ghost kitchens, and concepts with updated outdoor seating. designed with high-rent urban areas in mind.

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Franchise Franchising Loyalty Program Kitchen Safety 111

Aaron Allen & Associates

JULY 29, 2022

Already in 2019, restaurants were not able to pass inflationary costs on to consumers (back then, the average restaurant price increase was 3.1% And in 2021 restaurant price increases were 4.5% Matradee can open kitchen doors and takes food from the kitchen to the table, commanded remotely with a smartwatch.

Front of House 64

Front of House Back of House 2022 Kitchen Safety 64

ChefMod

OCTOBER 6, 2021

Luckily, it is faster, more convenient, and allows you to compare different prices from different vendors. Optimal Supplier Integrated Pricing Gone are the days when vendor pricing organization was done through texts or email. Furthermore, the larger orders have made suppliers more attentive and price aggressive.

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2021 Email Marketing Front of House Cash Management 52

EATER

SEPTEMBER 1, 2020

The restaurant is named Sisko’s Creole Kitchen and exists in New Orleans in the 24th century, on an Earth that has abolished prejudice, money, and hunger. In the kitchen, there is a hierarchy. We did that because we were trying to maximize the safety of our team,” says Vartan. So the only knob left to turn is pricing.”.

Restaurant Law 145

Restaurant Law Food Safety Kitchen Safety Front of House 145

Modern Restaurant Management

MARCH 24, 2020

While it is not the outcome we wanted, amid all the uncertainty around the COVID-19 pandemic and the immense strain it has put our industry, the safety of our attendees, exhibitors, sponsors, vendor partners and our own staff is paramount. This is our community and we all must be kept safe.

Food Supply 84

Food Supply Kitchen Safety Cash Management Food Safety 84

Modern Restaurant Management

SEPTEMBER 15, 2021

Based on findings from a survey hosted on the Angus Reid Forum on behalf of Restaurants Canada, the report shares that on the positive side, Canadians are looking forward to returning to restaurants, so long as safety measures are in place. Glenfiddich uses ultra-low carbon gas to fuel delivery with whisky waste.

2021 156

2021 Loyalty Program Retail Online Ordering 156

Modern Restaurant Management

DECEMBER 21, 2020

Jockey Hollow Bar + Kitchen's Chris Cannon. There is incredible pressure to keep prices low – American labor is expensive and this business is very labor-intensive – profit margins have been diminishing for years – we're a breakeven industry at his point – something has got to change.

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2020 Online Ordering Point of Sale Cash Management 135

Modern Restaurant Management

DECEMBER 16, 2019

From beer made from rejected cereal pieces to containers made from organic mushroom waste, food waste will lead the way for more sustainable consumption and innovation. Global food prices are rising worldwide. Twenty-six countries in the index report food price inflation of 5 percent or higher in the past year.

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2019 Compost Mobile Ordering Point of Sale 95

Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. The robotic kitchen runs on batteries instead of a diesel generator. Door Dash Shared Kitchen. ?DoorDash? is launching a shared commissary kitchen with multiple restaurants under one roof.

Food Truck 105

Food Truck Customer Service Customer Experience Front of House 105

7 Shifts

SEPTEMBER 19, 2019

Operations: An all-encompassing word for everything else involved in managing a restaurant, such as maintaining the atmosphere and ensuring employees follow health and safety standards. Or, you can turn your puzzles into popular dishes by lowering the price. You can calculate it using the following formula: Food Cost/Food Price *100.

Management 284

Management Management 2019 Employee Relations 284

Modern Restaurant Management

JANUARY 20, 2022

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.

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Food Order Waste Online Ordering Email Marketing 201