Modern Restaurant Management

DECEMBER 17, 2024

Steady Online Ordering Brings Food Waste, Donations to the Forefront of Priorities Ordering food online increases restaurant sales, but it also can potentially increase wasted food if proactive measures aren’t taken – for both the business and consumers at home.

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2025 Loyalty Program Customer Experience Online Ordering 419

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.

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Waste Food Compost Food Supply 474

Modern Restaurant Management

MARCH 9, 2021

Waste management is one of the challenges affecting the restaurant industry. Research from the University of Arizona shows that fast-food restaurants waste 9.55 percent, while full-service restaurants waste 11.3 Therefore, you should start by monitoring waste production before consolidating your efforts. Map Your Goals.

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Waste Management Management Recycling 508

Modern Restaurant Management

JULY 1, 2024

There are a number of proven strategies for being proactive about possible supply chain shortages including menu optimization, building partnerships and LTO maximization. Creating a limited time offer that utilizes ingredients that are already in the kitchen to maximize sales without adding other ingredients to your supply.

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Supplies Seasonal Menu Retail Food Supply 427

Modern Restaurant Management

JUNE 18, 2020

” Reviving The Supply Chain. Now more than ever, it is important for restaurants to maintain a healthy connection with their supply chain. Strategies like those employed by Prairie keeps the supply chain moving, costs constant, and food waste limited.

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Supplies Innovation Food Supply Loyalty Program 474

Modern Restaurant Management

SEPTEMBER 7, 2022

Every operator I talk to right now is feeling the pain of supply chain disruptions and high food costs. While restaurants have always been intentional about food waste, menu offerings, and purchasing, I see operators doubling down on looking for any efficiency to help save money right now. Reinforce Employee Training.

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Menu Management Management Waste 491

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.

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Waste Technology Food Inventory 466

Modern Restaurant Management

MARCH 2, 2022

Restaurant menu prices continue upward as the U.S. But with rising food and supply costs, how can operators keep menu prices low when they have to pay more for inventory? Run LTO’s to Reduce Food Waste. This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform.

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Pricing Menu Food Supply Waste 487

Goliath Consulting

JUNE 15, 2021

We saw customers stockpiling on groceries and supplies in homes instead of going out to eat, raising retail sales by 29 percent over the previous year (1). According to this McKinsey Report, these “changes in consumer behavior continue to ripple through the US food and agricultural supply chains” even today (1).

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Supplies Food Supply Front of House Fast Casual 414

Modern Restaurant Management

JULY 24, 2023

AI can also improve sustainability within restaurants – and throughout their supply chains – with huge benefits that include waste and carbon emissions reduction, cost savings, and meeting consumer demand. For instance, AI can help drive the following benefits: Improving transparency throughout the supply chain.

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Supplies Sustainability Food Supply Food Safety 419

Modern Restaurant Management

JANUARY 20, 2021

A Sustainable Supply Chain. During the height of the pandemic, it seemed as though so many facets of the food industry were up in the air, including stress on supply chains. Growing your produce is an especially great way to: Choose fruits and vegetables you want to feature on a menu. Waste Reduction.

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Sustainability Food Supply Front of House Transportation 537

Modern Restaurant Management

FEBRUARY 17, 2025

While this can be largely attributed to supply challenges associated with bird flu which has affected nearly 100 million egg-laying hens since 2022, it's not the only factor. Approximately 70 percent of the menu items at the breakfast and brunch brand with 34 locations features eggs as an ingredient.

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Hospitality Food Supply Seasonal Menu 2025 221

ChowNow

JULY 4, 2025

Even your most reliable menu items can lose their shine over time. All of these things are ok, so long as you’re menu is evolving with the changes. Menus aren’t meant to stay static, and not adjusting to the ebbs and flows of business could be damaging your bottom line, and many times, you might not ever realize it’s happening.

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Menu Online Ordering Seasonal Menu Point of Sale 150

Modern Restaurant Management

FEBRUARY 17, 2025

While this can be largely attributed to supply challenges associated with bird flu which has affected nearly 100 million egg-laying hens since 2022, it's not the only factor. Approximately 70 percent of the menu items at the breakfast and brunch brand with 34 locations features eggs as an ingredient.

Hospitality 221

Hospitality Food Supply Seasonal Menu 2025 221

Goliath Consulting

JUNE 15, 2020

The supply chain failure and the domino effect of its impact have been a wake-up call for even the veterans of the food industry. Nationwide outbreaks have forced manufacturers to shut down their plants, leading to disruptions in operations downstream in the supply chain (1). Menu Changes and Flexibility.

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Supplies Food Supply Sourcing Guest Recovery 311

Modern Restaurant Management

APRIL 16, 2025

From managing actual water use to reducing waste tied to drinking water, restaurants have a significant opportunity to save money and minimize unnecessary spending. Adjusting menu prices may have worked in the past, but it’s no longer enough to offset rising costs. One often-overlooked area is water consumption.

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Back of House Waste Food Supply Transportation 251

Modern Restaurant Management

OCTOBER 23, 2024

Restaurant operators searching for something versatile that will cross the dayparts need to look no further than their breakfast menu as waffles have been breaking out of the morning. Profitability: Waffles are a low-cost, center-of-the-plate item and one of the most profitable breakfast item menu offerings.

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Back of House Seasonal Menu 2024 Customer Experience 221

Modern Restaurant Management

APRIL 13, 2022

A fragmented supply chain is also increasing ingredient costs, leading restaurants to balance staff churn with a changing menu to keep revenue consistent. Monitoring Supply Can Curb Waste and Loss. POS technology can help with labor shortages, supply chain concerns and customer experience.

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POS Food Supply Mobile Ordering Point of Sale 539

Modern Restaurant Management

MAY 19, 2022

Rebounding demand, supply chain issues, and labor shortages are mostly to blame for driving prices to an all-time high. Integrating menu engineering and AvT tracking allows each solution to complement the other, fueling an effective profit margin strategy. Create More Profitable Menus with Menu Engineering.

Food Supply 469

Food Supply Waste Point of Sale Inventory 469

Lavu

NOVEMBER 29, 2024

Real-time inventory systems help restaurants cut food waste , save money, and improve operations. Automate Orders : Automatically reorder items when stock runs low, minimizing waste and emergency purchases. Integrate with POS Systems : Sync with sales data to refine menu choices and track high-waste items.

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Waste Inventory Food Point of Sale 78

Modern Restaurant Management

MARCH 1, 2023

Everything from decreasing food waste to exploring how automation can increase revenue for small business restaurants is related to BOH procedures. They include restaurant management tips for cutting costs, decreasing food waste, and much more. Here are some back of office trends to watch for in 2023.

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Front of House BOH Back of House 2023 428

ChowNow

MAY 9, 2025

Food Costs (COGS) Your food costs, or cost of goods sold (COGS), include everything that goes into producing your menu items, including: Recipe ingredients Beverages Condiments Disposables, like to-go containers, straws, and napkins Tracking your food costs percentage helps you understand how much of your revenue is being spent on your menu.

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Operations Email Marketing Food Supply Seasonal Menu 195

Modern Restaurant Management

SEPTEMBER 9, 2021

If this means deleting menu items, don't be afraid to do it. Otherwise, these products may go to waste. Maybe the menu item needs a better menu description. If there is a menu item listed as "Roasted Turnips," it may not be a top seller. They have to price it on the menu and add it to the inventory.

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Pricing Food Seasonal Menu Food Order 520

Modern Restaurant Management

MARCH 21, 2023

Smart menus and app-based ordering are examples of platforms that allow brands to relay information to customers in real-time, saving time and resources in communicating or justifying a price change. During the pandemic, menu prices frequently changed, and products were often out-of-stock due to supply chain shortages.

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Technology Consumer Goods Supplies Waste 474

Modern Restaurant Management

NOVEMBER 15, 2022

Due to many factors including inflation and supply chain challenges, restaurant owners and operators have been faced with tough choice about raising menu prices. To do this, restaurants will either need to use lower cost food items or raise menu prices. New and exciting items make it harder to discern specific price increases.

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Pricing Food Supply Seasonal Menu Menu 490

Modern Restaurant Management

AUGUST 25, 2021

One of the largest problems on the hands of restaurant and catering professionals through the unpredictable supply and demand of COVID-19 was food waste. Problems with supply left a deficit of some items and a surplus of others. Changing consumer demand made it hard to understand how much was too much.

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Operations Ordering Sustainability Food Supply 493

ChowNow

MARCH 14, 2025

Without a strong system in place, even the best restaurants in the world will struggle with unhappy customers, high turnover rates, wasted inventory, and razor-thin profit margins. Food Waste and Supply Chain Disruptions Unreliable suppliers, fluctuating food costs, and excessive waste can quickly eat into a restaurants bottom line.

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Operations Management Management Front of House 195

ChowNow

JUNE 12, 2025

Knowing the true cost per serving means you’re not guessing where to set menu prices. Knowing the true cost per serving means you’re not guessing where to set menu prices. To calculate food cost percentage, divide the cost to make the dish by its menu price, then multiply by 100. Every smart pricing move starts here.

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Operations Food Supply Seasonal Menu Pricing 195

Modern Restaurant Management

APRIL 21, 2020

Food and Drug Administration (FDA) has issued two temporary food labeling guidance documents that attempt to balance industry supply and demand during the novel coronavirus pandemic. Menu Labeling Requirements. Labeling on Packaged Food Sold by Restaurants and Food Manufacturing Facilities. 2] See generally, 21 CFR 101.9. [3]

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Menu Allergens Document Food 412

ChowNow

MAY 23, 2025

That includes the ingredients and packaging for your menu items, but not things like rent and payroll. This gives you a sense of how effective your menu pricing is. You can have packed tables, long lines, and strong menu item sales, but if your operating expenses are out of control, you still might be losing money.

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Point of Sale Insurance Fast Casual Customer Service 195

Modern Restaurant Management

DECEMBER 27, 2023

These factors contribute to a volatile supply chain, influencing everything from ingredient availability to menu pricing strategies. Contemporary menus increasingly feature more plant-based selections and alternative proteins, while also reflecting the demand for locally vetted foods and transparent supply chains.

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2024 Food Supply Kitchen Safety Influencer 506

Modern Restaurant Management

SEPTEMBER 15, 2020

With more than 60 percent of diners interested in ordering a take-home DIY meal kit from restaurants1, the Fall Scoop lineup provides a variety of preportioned, prepackaged ingredients ideal for creative takeout options in the form of DIY meal kits and offers operators labor savings, versatility and waste-reduction benefits.

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Fast Casual Casual Menu Mobile Ordering 405

Culinary Cues

APRIL 23, 2022

The cost of raw materials seems to always go up, most ingredients that restaurants use are highly perishable, customer volume is less predictable than we would like, seasonal differences in quality are quite significant, the supply chain is out of step with demand, and waste seems to be a real problem in many operations.

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Food Seasonal Menu Waste Consumer Goods 449

Modern Restaurant Management

JUNE 15, 2021

In fact, the automating and upselling that occurs through predictive digital menus can lead to better management of inventory levels, preserving shelf time on low stock items, say onion rings, and recommending overstocked items such as fries. Smart operators are finding ways to connect supply chain technology with front-of-house demand.

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Technology Loyalty Program Front of House Online Ordering 508

Modern Restaurant Management

MARCH 28, 2024

It can also provide full sourcing and ingredient listings that are needed for menu creation to serve customers with special requirements. Across the supply chain, other stakeholders are also using 2D barcodes to automatically record and share vital information related to product information and movement across trading partner networks.

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Information Allergens Food Supply Food 552

7 Shifts

OCTOBER 28, 2024

Bars that effectively manage their inventory and reduce waste tend to maintain higher margins. Reevaluating the prices of your drinks and knowing the types of drinks you sell can help you earn more for each bottle, as well as implementing portion control and even redesigning your menu. Did you know that just 1 oz.

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Merchandise Point of Sale Seasonal Menu Bar 195

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. in January 2017.

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Waste Food Leadership Customer Service 253