Modern Restaurant Management

AUGUST 17, 2020

Until recently, Beyond Green Sustainable Food Partners was mainly a foodservice consulting company for schools and other large institutions, and we catered food to preschools on the side. Historically, we have trained cafeteria staff to cook food from scratch while also reducing food and labor waste. This in turn boosts sales.

Waste 186

Waste Food Compost Food Supply 186

Tableo

JULY 14, 2023

How many times have we heard our mums’ rattle on about not wasting food? Nowadays when looking in the mirror, perhaps I shouldn’t have obeyed However the fact remains that waste is the scourge of the 21st century. In this post we will share helpful advice and practical solutions to help you minimise food waste in your restaurant.

Waste 52

Waste Sustainability Food Audits 52

Culinary Digital

MAY 6, 2024

A streamlined menu serves as a cornerstone of enhanced cost management within a restaurant or food service establishment, bringing about a range of strategic advantages that can significantly impact the financial health and sustainability of the business. This simplicity streamlines the entire inventory management process.

Management 52

Management Management Equipment Sustainability 52

Ken Burgin

JUNE 6, 2023

I love using ChatGPT to develop training activities and materials for restaurant and cafe employees. I’ve used it here to brainstorm ideas for training modules for waiters, managers, cooks, head chefs, and baristas. This will help train staff in customer service skills and problem-solving.

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Training Kitchen Safety Dietary Restrictions Food Safety 68

Modern Restaurant Management

MAY 2, 2022

To maximize your existing resources: Reduce food waste. Restaurants toss a jaw-dropping 22-33 billion pounds of food each year, and food waste costs the hospitality industry an astonishing $100 billion annually. With prices skyrocketing, restaurants should focus on eliminating food waste. Train continuously.

Food Safety 215

Food Safety Food Supply Waste Sustainability 215

The Restaurant Times

JULY 28, 2021

As per the Food Sustainability Index, a person wastes 494 pounds of food per year in the UAE, which is way higher than in the USA and Europe. High food waste is not just bad for restaurants, it also impacts the environment and food security significantly. Thus, there arises a need for an efficient waste management system. .

Waste 52

Waste Management Management Operations 52

Restaurant365

JULY 14, 2021

Restaurant food waste is a pressing topic in the food and restaurant industry. ” However, the impact of food waste doesn’t just stop at landfills. ” However, the impact of food waste doesn’t just stop at landfills. Are you ready to see what you can implement to start reducing your restaurant food waste?

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Waste Compost Food Inventory 78

Modern Restaurant Management

FEBRUARY 8, 2023

At the heart of these restaurants is their commitment to sustainability, with top chefs championing locally-produced sustainable ingredients to create their award-winning dishes and working with smallholder farmers and suppliers. How do we move forward from this? The answer lies in technology. Food is a business of making people happy.

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Fine Dining Technology Front of House Sustainability 193

Sling

APRIL 27, 2023

Restaurant operations management is essential for the long-term health of your business. In this article, we examine the specific goals of restaurant operations management and discuss a number of ways to help you improve the program in your own business. Table of contents What is restaurant operations management?

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Operations Management Management Inventory 78

Apicbase

FEBRUARY 8, 2024

Similarly, restaurant operations management is about seamlessly making the whole operation work: facilitating an excellent customer experience, giving staff everything they need to do their jobs, and making the restaurant run smoothly and efficiently. What Is Restaurant Operations Management?

Definition 52

Definition Operations Management Management 52

Lavu

NOVEMBER 17, 2023

By continuously monitoring and optimizing profit margins, owners can unlock valuable insights that can guide them towards effective cost management and operational efficiency. By comprehending the financial dynamics at play, restaurateurs can make informed decisions that contribute to their overall profits and sustainability.

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Fast Casual Fine Dining Food Truck Loyalty Program 123

Apicbase

APRIL 28, 2023

Every report on food waste is a jaw-dropper. Food waste is a monumental problem with massive consequences. An estimated 32% of all food produced worldwide is lost or wasted from farm to fork (some reports even say between 40-50%). Food loss and waste represent about $940 billion in annual economic losses. on food costs.

Waste 52

Waste Food Point of Sale Inventory 52

Apicbase

FEBRUARY 8, 2024

Similarly, restaurant operations management is about seamlessly making the whole operation work: facilitating an excellent customer experience, giving staff everything they need to do their jobs, and making the restaurant run smoothly and efficiently. What Is Restaurant Operations Management?

Definition 52

Definition Operations Management Management 52

Modern Restaurant Management

FEBRUARY 14, 2023

To accomplish this: Improve training efforts. Unfortunately, many restaurants are using archaic training programs, so update your training to be current, relevant, and tech driven. Since the COVID pandemic, hourly employee (crew, kitchen manager, service manager) turnover is higher than usual, around 194 percent.

Food Safety 185

Food Safety Kitchen Safety Loyalty Program Employee Relations 185

Touch Bistro

MAY 10, 2021

And one area that is often overlooked is the question of how to reduce food waste in restaurants. Food waste costs restaurants a staggering $162 billion per year , and in America alone, restaurants generate as much as 33 billion pounds of food waste per year. Different Types of Restaurant Food Waste.

Waste 59

Waste Food Compost Tip Distribution 59

Xtra Chef

NOVEMBER 20, 2019

The holiday season can be a boon for many restaurants, but it can also exacerbate an issue that plagues the restaurant industry all year long: food waste. The Issue of Food Waste in the Restaurant Industry. Food waste in the restaurant industry is real. million tons of food waste annually.

Waste 75

Waste Compost Front of House Food 75

Goliath Consulting

DECEMBER 4, 2023

In today’s environmentally conscious world, consumers increasingly prefer businesses that prioritize sustainability. Investing in one of these, such as a smart fridge, can also reduce food waste. Additionally, maintenance of this system prevents unnecessary energy and financial waste.

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Sustainability Equipment Waste Sourcing 78

Modern Restaurant Management

DECEMBER 27, 2023

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.

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2024 Food Supply Kitchen Safety Influencer 193

Restaurant Engine

NOVEMBER 24, 2021

Manage your food costs and watch your restaurant grow and thrive. In this article, we look at how food service entrepreneurs are finding creative ways to manage food costs. In this article, we look at how food service entrepreneurs are finding creative ways to manage food costs. But what can you do? Thin Out Your Menu.

Food 119

Food Management Management Website Management 119

MBB Hospitality

NOVEMBER 15, 2023

In the restaurant industry, managing food costs is not just an operational task—it’s a strategic imperative. Leveraging technology can streamline these processes, reducing waste and ensuring precise portion control. Train your staff to understand these margins as well, so they can effectively upsell higher-margin items.

Seasonal Menu 52

Seasonal Menu Food Waste Loyalty Program 52

Culinary Cues

JULY 8, 2021

This knee-jerk reaction is true with positions from dishwasher to chef, and server to manager. Investing in training will also fall by the wayside as it is viewed as a wasted investment of time and money. First, and maybe most important from a business perspective: THIS IS NOT A SUSTAINABLE PRACTICE. CAFÉ Talks Podcast.

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Sports Take-out Café Training 473

Culinary Cues

MAY 4, 2022

The chef and manager cannot watch every penny, but you and your co-workers can. [] RESPECT OTHERS: Male, female, young, old, dishwasher or executive chef, owner, manager, vendor, delivery driver, co-workers, farmer, guest, health inspector and anyone else who crosses your path – BE RESPECTFUL! PLAN BETTER – TRAIN HARDER.

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2022 Coaching Education Kitchen Safety 376

Modern Restaurant Management

JANUARY 8, 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 2024. This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits.

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2024 Loyalty Program Cash Management Customer Experience 212

Modern Restaurant Management

OCTOBER 18, 2019

In this edition of MRM News Bites, we feature Winnow, Epic Burger, OneDine, Revenue Management Solutions, t he ONE Group Hospitality, McCain Foods, Epson America and Noble, Inspire Brands and 2nd Avenue Lighting. Winnow Raises $20M to Fight Food Waste. 63 million tons of food is wasted every year. ” Marc Zornes.

Waste 81

Waste Food Franchise Franchising 81

Modern Restaurant Management

SEPTEMBER 16, 2020

In 2018, when China stopped accepting plastics and recycling from the US, waste management professionals wondered whether the recycling industry could survive the loss of a major market for America’s commodity scrap. Management commitment to “source separation”—i.e. Two years later, the verdict is in.

Recycling 123

Recycling Waste Workshop Training 123

Culinary Cues

DECEMBER 17, 2020

A reduction in restaurant business leads to crop waste, unplanted land, and serious cash flow problems for farmers. Without extended PPP benefits, bank loan deferrals, help for landlords, and business recovery training for small restaurants – this system will crumble. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

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Uniforms Cash Management Brewery Consumer Goods 471

Modern Restaurant Management

MAY 7, 2021

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. This could translate to an additional 500 to 1,500 metric tons of paper waste eliminated annually across the U.S. Randy's Donuts Plans Aggressive Expansion.

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Franchise Franchising Sustainability Fast Casual 153

Modern Restaurant Management

FEBRUARY 28, 2024

QSRs are also addressing sustainability and health concerns. Fine-tuned scheduling, proactive management, and continuous training harmonize staff efforts with the fast-paced QSR landscape, ensuring teams align with business goals and evolving demands. Behind the scenes, investments in employee well-being are crucial.

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Fast Casual Fine Dining Customer Service Casual 114

Modern Restaurant Management

NOVEMBER 5, 2019

This edition of MRM News Bites features McDonalds, the Food Waste Reduction Alliance, OpenTable, Ordermark, Hudson Group, Hakkasan Group , Waitr and Checkers, ICV Partners, Restaurant Technologies, Diebold Nixdorf and Alto-Shaam. " Reducing Food Waste. Changes at the Top for McDonald's.

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Waste Food Leadership Customer Service 85

Modern Restaurant Management

DECEMBER 28, 2023

AI is now playing a role in many significant areas ranging from enhancing supply chain management to streamlining customer interactions, ultimately ensuring seamless functioning within restaurants. But AI powered technologies are not limited to kitchen operations. They also extend to customer-facing areas of the business.

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2024 Dietary Restrictions Customer Experience Customer Service 120

The Rail

APRIL 25, 2023

However, with increased demand comes the need for effective delivery management. Effective delivery management is crucial for restaurants to ensure timely and accurate deliveries, maintain customer satisfaction, and ultimately, drive revenue.

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2023 Delivery Management Management 59

Modern Restaurant Management

NOVEMBER 22, 2022

Managers and owners must develop strategic hiring plans through the end of 2022 and into 2023 to protect staff from long hours and burnout. However, limited budgets and resources necessitate thoughtful hiring decisions in order to reduce wasted time and costs on advertising positions or training new hires. How to avoid.

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Hiring Recruiting Employee Relations Mobile Ordering 191

Apicbase

MAY 30, 2024

It serves as a central hub for processing and storing information regarding orders, payments, and employees while providing key insights for restaurant management. The software manages everything from menus and inventory items to customer information, payments, and reports.

POS 52

POS Inventory Cash Management Point of Sale 52

Apicbase

MAY 21, 2024

Menu development is the process of aligning back-of-house culinary talent with operations management to design a profitable, sustainable menu that aligns with the brand. Finding the right balance is crucial for driving sales, managing costs, and providing a best-in-class experience. What is Menu Development?

Menu 52

Menu Dietary Restrictions Allergens Seasonal Menu 52

Perfect Daily Grind

SEPTEMBER 13, 2019

To avoid waste of both ingredients and profits, take a look at these practical tips to design a coffee shop food menu. The longer and more complicated your menu, the more potential there is for waste. Then train your staff members so that they know how to prepare each item well. A croissant and coffee in a coffee shop.

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Waste Menu Café Food 97

The Rail

MAY 15, 2024

Managing customer flow and lines can be challenging during peak hours. Supply chain management , inventory control, and minimizing food waste are key strategies to lower overhead costs and offer savings to customers. The dining room can feel impersonal or cafeteria-like. Customers may feel rushed to finish their meal quickly.

Fast Casual 52

Fast Casual Customer Service Customer Experience Fine Dining 52

Culinary Cues

FEBRUARY 28, 2022

The old management adage that you should “leave your problems at home when you come to work”, is ridiculous – I don’t know anyone who can do that, especially when the consequences of those problems are so grave. PLAN BETTER – TRAIN HARDER. Let’s all make an effort to be better and do our part. Cooks united!

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Recycling Education Sustainability Blog 430