Modern Restaurant Management

JANUARY 8, 2025

At this time of year, restaurant operators often search for ways to be more efficient, reduce costs and be more profitable. What are common misconceptions restaurant operators have regarding the impact of cooking oil on sustainability? What is the connection between restaurant cooking oil and sustainability?

Management 423

Management Management Recycling Sustainability 423

ChowNow

JUNE 12, 2025

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. Knowing the true cost per serving means you’re not guessing where to set menu prices. Every smart pricing move starts here.

Operations 195

Operations Food Supply Seasonal Menu Pricing 195

Modern Restaurant Management

MARCH 2, 2022

Restaurant menu prices continue upward as the U.S. Operators are being forced to make changes in an effort to navigate the price escalation. Technomic also reported that 45 percent of consumers say they usually pick restaurants with lower prices. Run LTO’s to Reduce Food Waste. percent on an annual basis.

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Pricing Menu Food Supply Waste 487

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. Ben Johnston is the Chief Operating Officer of Kapitus. Ben Johnston is the Chief Operating Officer of Kapitus.

Pricing 490

Pricing Food Supply Seasonal Menu Menu 490

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

JUNE 23, 2025

From labor to supply chain to utility bills, restaurant operators are feeling the pressure. And when those are off, waste and inefficiencies climb. That level of control has helped us reduce waste by nearly 75 percent during slower periods, in addition to serving our guests the freshest food possible.

Food Supply 251

Food Supply Waste Supplies Inventory 251

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

APRIL 17, 2024

Eighty-one percent of diners said they would either stop going to a restaurant altogether or alter their dining hours to avoid prices surging during peak hours and 64 percent said they have a negative reaction to restaurants using surge and dynamic pricing, according to a HungerRush’s National Restaurant Price Surging Survey.

Pricing 493

Pricing Loyalty Program Customer Experience Consumer Goods 493

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

EATER

SEPTEMBER 20, 2023

In the bread aisle, you see two loaves identically wrapped; both are perfectly edible, but one is a day older and costs half the price. This is a business practice called dynamic pricing, and it may be coming soon to a supermarket near you. The price is changing throughout the [time] horizon.” Which do you choose?

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Waste Pricing Airlines Food 343

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. What is Restaurant Operations Management? Great restaurant operations dont happen by accident. Its tough, and cant be done passively.

Operations 195

Operations Management Management Front of House 195

Modern Restaurant Management

SEPTEMBER 9, 2021

Otherwise, these products may go to waste. The data to analyze with food is the following: food sales, food costs, sales mixture, food inventory, cost of goods sold, menu pricing, invoice reviews for accuracy of pricing, stock on hand, beginning and end of day protein counts, and daily sold items. Good words sell food.

Pricing 520

Pricing Food Seasonal Menu Food Order 520

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

Modern Restaurant Management

DECEMBER 30, 2024

At the same time, a rise in fast-food prices driven by inflation is reshaping consumer behavior, with many customers now treating fast food as a splurge rather than a convenience. This reduces waste and ensures menu availability, even during busy periods. Instead, the focus should be on sharpening what already works.

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2025 Dine-in Mobile Ordering Customer Experience 450

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. A new report highlights the need to assess this spending, with operators spending 34 percent more on food than last year. According to the U.S.-based

Back of House 251

Back of House Waste Food Supply Transportation 251

Culinary Cues

MARCH 10, 2025

Every cook, at least every serious cook, seems to want to work in one of those exceptional fine dining or cutting-edge experimental operations that are depicted in shows like Chefs Table or The Bear. These opportunities are far more limited in that single unit operation even though their chef may be exceptional and the menu noteworthy.

Hotels 376

Hotels Fine Dining Seasonal Menu Healthcare 376

Modern Restaurant Management

JULY 26, 2022

Inflation, supply chain disruptions, and an unforgiving labor market have created a perfect storm for restaurant owners and operators. As costs rise and pressures pile up, the time is now to perform a complete audit of the true costs of human resources operations. The mounting headwinds are unrelenting.

Audits 507

Audits Operations 2006 Hiring 507

Modern Restaurant Management

FEBRUARY 17, 2025

We can expect to see a prolonged period of higher egg prices through the Easter and well into 2025, according to a repor t from CoBank. Commercial operators who have been impacted have moved swiftly to repopulate hens. Other things to do: manage food waste and examine your P&L. "It's Through January 2025, the U.S.

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Hospitality Food Supply Seasonal Menu 2025 221

ChowNow

APRIL 15, 2025

Think of them as your restaurants vitals: they help you monitor the health of your business in real time, so you know where to adjust operations before problems become expensive. Lets dig deeper into the 11 Key Performance Indicators every restaurant operator should track and know.

Operations 195

Operations Email Marketing Point of Sale Online Ordering 195

Modern Restaurant Management

DECEMBER 31, 2024

This zero waste cooking technique will also allow chefs and bartenders to creatively repurpose leftover produce and give it new life. High menu prices have been an issue in the industry in recent years due to inflation, resulting in a decline in traffic as diners wish to spend less.

Beverage 450

Beverage 2025 Fine Dining Guest Recovery 450

Modern Restaurant Management

FEBRUARY 17, 2025

We can expect to see a prolonged period of higher egg prices through the Easter and well into 2025, according to a repor t from CoBank. Commercial operators who have been impacted have moved swiftly to repopulate hens. Other things to do: manage food waste and examine your P&L. "It's Through January 2025, the U.S.

Hospitality 221

Hospitality Food Supply Seasonal Menu 2025 221

Modern Restaurant Management

JUNE 30, 2025

Hospitality has always been a balancing act, between quality and speed, consistency and creativity, guest expectations and operational reality. It will be shaped by how well operators weave together systems, people, experience, and sustainability. That pressure can stretch operations thin, but it also creates opportunity.

Hospitality 251

Hospitality Sustainability Tourism 2025 251

7 Shifts

NOVEMBER 15, 2024

Looking for someone to oversee day-to-day operations is a critical business decision that needs careful consideration. For example, they may hold regular team meetings to go over new policies or operational updates. A manager who encourages empathy and teamwork between the two sides guarantees smoother operations.

Leadership 195

Leadership Management Management Operations 195

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

Modern Restaurant Management

MARCH 21, 2025

As technology bridges gaps in industries and societies around the world, making advanced solutions accessible to independent operators is vital to their success. Scalable solutions like self-service kiosks and predictive analytics are transforming the way small businesses operate. The result?

Technology 221

Technology Front of House Customer Service Back of House 221

ChowNow

FEBRUARY 12, 2025

By the time you finish this article, youll know how to approach restaurant marketing the right way and not waste time doing guesswork, crossing your fingers, and then hoping you see new customers walking through the door. Whether youre an independent operator or part of a small chain, visibility is everything.

2025 195

2025 Marketing Email Marketing Operations 195

Modern Restaurant Management

OCTOBER 28, 2021

Taking inventory is one of the most tedious processes in restaurant operations. With a labor shortage looming over the foodservice industry, operators don’t have time to focus on their inventory. ” Reduce Waste. This leaves room for unused ingredients to go to waste. Prevent Shortages.

Inventory 520

Inventory Management Management Waste 520

Modern Restaurant Management

MAY 2, 2022

Soaring prices, continued supply chain disruptions, and ongoing staffing shortages are creating a perfect storm for restaurants. Additionally, supply chain disruptions remain a huge problem, with 96 percent of restaurant operators saying they experienced supply delays or shortages last year. Use what you have. in one tech stack.

Food Safety 546

Food Safety Food Supply Waste Sustainability 546

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. Only 25 percent of operators believe their restaurant will be more profitable this year than last, in large part because 90 percent also say their food costs are higher now than pre-pandemic.

Menu 491

Menu Management Management Waste 491

Modern Restaurant Management

JUNE 27, 2025

A Dilemma of “Super Size” Proportions Amid rising food prices and shifting consumer preferences, the restaurant industry is facing a dilemma of “super size” proportions. percent menu-price inflation rate. Customers can become more critical of the quality of products and services when prices increase.

Loyalty Program 371

Loyalty Program 2025 Customer Experience Customer Service 371

Modern Restaurant Management

SEPTEMBER 9, 2022

Rising Overhead Costs Are Hiking up Prices. Restaurant owners and operators are facing considerable rising costs from many angles simultaneously. Operational profitability is hard to obtain in moments like this, especially for smaller restaurants. Understandably, restaurants are in no position to waste labor, energy, or cost.

Inventory 474

Inventory Equipment Waste Pricing 474

Perfect Daily Grind

MAY 25, 2025

High coffee prices are becoming a lasting reality for the industry. While many assert that this signifies a long overdue change, as coffee has historically been an undervalued commodity, price volatility affects all levels of the supply chain in various ways. For coffee shops, in particular, margins are tighter than ever.

Café 118

Café Pricing Management Management 118

Modern Restaurant Management

OCTOBER 2, 2020

One thing that many restaurants are not doing right now is taking the time to evaluate the core services that keep their businesses operating. The truth is: waste management, recycling, hood cleaning and grease trap services are more often than not a source of overspending and inefficiency. Centralization: Protection from Overspending.

Sustainability 362

Sustainability Operations Management Management 362

EATER

OCTOBER 15, 2024

Rifrullo’s rustic-modern décor, mismatched dishware, and chalkboard sign welcoming guests to “be yourself, make friends, find harmony, and relax,” are as inviting as its prices, which top out at $16 for the salmon burger. When food waste goes to landfills, it creates methane , a powerful greenhouse gas. We’re very open to induction.

Compost 284

Compost Food Equipment Waste 284

7 Shifts

MAY 31, 2021

That's why restaurateurs rely on restaurant operations. With clearly defined and enforced restaurant operations, restaurants achieve maximum efficiency and profitability. But the term itself is broad enough to impose a simple yet essential question: what exactly is the concept of restaurant operations? Areas of Operation.

Operations 363

Operations Inventory Hiring Customer Service 363

Modern Restaurant Management

MAY 19, 2022

Neck and neck with the labor shortage, inflation has recently become a huge issue that operators are forced to combat. The prices of goods and services have increased 8.5 Rebounding demand, supply chain issues, and labor shortages are mostly to blame for driving prices to an all-time high. Take Advantage of QR Codes.

Food Supply 469

Food Supply Waste Point of Sale Inventory 469

7 Shifts

OCTOBER 28, 2024

It just goes to show how important drink pricing and cost management are to maximizing profits. Once you have that total, subtract all of your costs, such as labor, inventory, rent, utilities, and other operating expenses. Bars that effectively manage their inventory and reduce waste tend to maintain higher margins.

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Point of Sale Merchandise Seasonal Menu Bar 195