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. Are you overstaffed on slow days?

Operations 195

Operations Email Marketing Food Supply Seasonal Menu 195

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

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

NOVEMBER 15, 2021

More specifically, automation best practices can ease training requirements and reduce manual tasks, helping restaurants thrive in a challenging environment. Here are three best practices that can help restaurant operators deliver the best results now and in the months and years ahead. Streamline Employee Onboarding and Training.

Training 489

Training Front of House Food Safety Back of House 489

Modern Restaurant Management

JUNE 13, 2023

As the manager on duty prioritizes each crisis and puts out literal fires in the kitchen while trying to get the POS company on the phone, a chipper newcomer clad in all black strolls in through the back alley to drop a bomb: “I think I’m training with you today?” ” If you know, you know. ”

Training 450

Training Seasonal Menu Hiring Customer Experience 450

Modern Restaurant Management

JANUARY 24, 2025

The courses includes foundational knowledge on emerging green technologies, strategies for waste reduction, and operational efficiencies that align with sustainability goals. Chefs and operators can start by experimenting with portable induction cooktops, which provide a low-investment opportunity to explore this technology.

Sustainability 448

Sustainability Food Equipment Design 448

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

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

FEBRUARY 24, 2025

Beyond the immediate lost revenue from empty reserved tables, these missed bookings disrupt carefully planned kitchen and staffing operations. Restaurants prepare ingredients and schedule staff based on anticipated guest numbers, and when diners fail to arrive, this precision quickly unravels into wasted food and unnecessary labor expenses.

Book 385

Book Reservations Communication Customer Experience 385

Modern Restaurant Management

APRIL 28, 2025

Tips for restaurant HR leaders and operators to respond more effectively—without wasting time or losing money Years ago, when I was leading HR at Potbelly, I got hit with an unemployment claim from a former team member who had clearly quit. Operators and managers are the eyes and ears on the ground—they know what happened.

Document 340

Document Coaching Audits Training 340

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 372

Hotels Fine Dining Seasonal Menu Healthcare 372

Modern Restaurant Management

OCTOBER 16, 2024

When done on a large scale, this wastes the platform’s marketing budget and eventually leads them to cut down on promotions, slowing order volumes for restaurants. This results in customers waiting longer for their delivery and negatively impacts legitimate drivers operating without this unfair advantage.

Delivery 417

Delivery Food Order Online Ordering Food Supply 417

Modern Restaurant Management

OCTOBER 7, 2021

However, in the process of resuming and continuing restaurant operations, operators need to take steps to lower the risk of infection among employees and customers and prevent the spread of COVID-19. Kitchen operations. Employees can better understand their tasks and responsibilities with structured restaurant operations.

Technology 492

Technology Operations Food Safety Kitchen Safety 492

7 Shifts

NOVEMBER 15, 2024

Looking for someone to oversee day-to-day operations is a critical business decision that needs careful consideration. Can you provide an example of how you’ve improved employee performance through training? Can you provide an example of how you’ve improved employee performance through training?

Leadership 195

Leadership Management Management Operations 195

Modern Restaurant Management

APRIL 9, 2025

Ballas shares his insights with Modern Restaurant Management (MRM) magazine and discusses issues that must be on the radar for franchises and brands including AI, automation, sustainability, staffing, training, and more. What are some ways you suggest operators utilize tech tools to be more efficient and profitable?

Loyalty Program 251

Loyalty Program Franchise Franchising Fast Casual 251

Modern Restaurant Management

AUGUST 29, 2022

Restaurant management and operations personnel are always on the search for proactive ways to increase operational efficiency and reduce waste while complying with local regulations. Transparency across operations allows corrective actions to take place before an incident occurs. Leveraging Digital Visibility.

Operations 473

Operations Food Safety Kitchen Safety Front of House 473

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. However, productivity is more easily trained than managed. Many restaurant operators juggle multiple locations, and adding managers adds another link in the chain of command to manage.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

Modern Restaurant Management

FEBRUARY 2, 2024

Advanced networking solutions have emerged as a critical player in this revolution, offering the potential to enhance restaurant operations dramatically. At the core, these solutions include high-speed internet, ensuring all digital operations run smoothly and without interruption.

Operations 472

Operations Front of House Customer Service Customer Experience 472

EATER

OCTOBER 15, 2024

When food waste goes to landfills, it creates methane , a powerful greenhouse gas. Food waste from all sources is responsible for eight percent of global greenhouse gas emissions, and the U.S. But restaurants have other, less visible sources of waste that also contribute to climate change. Not all California restaurateurs agree.

Compost 293

Compost Food Equipment Waste 293

The Rail

MARCH 31, 2025

It ensures process consistency and simplifies operations across multiple sites. Operations at Multiple Locations Technology makes managing numerous locations easier in many ways: Centralized Management Systems: Managers can manage multiple locations from one platform. Inventory management software: Tracks stock in real-time.

Technology 130

Technology Management Management Operations 130

Modern Restaurant Management

AUGUST 1, 2024

He believes that it's underutilized in the restaurant industry and can discuss the benefits it has for inventory management and food waste reduction, and why it’s a secret tech weapon that more brands should utilize. What should restaurant operators understand about RFID?

Operations 322

Operations Food Supply Waste Food Safety 322

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 2, 2022

Additionally, supply chain disruptions remain a huge problem, with 96 percent of restaurant operators saying they experienced supply delays or shortages last year. And seven out of ten operators said their restaurant doesn’t have enough employees to support customer demand. To maximize your existing resources: Reduce food waste.

Food Safety 546

Food Safety Food Supply Waste Sustainability 546

7 Shifts

AUGUST 19, 2020

Pandemic or otherwise, staff turnover eats into your profitability and wastes a considerable amount of managers’ time. The more staff you have to replace, the more money you have to spend on recruitment, and the more time you have to spend interviewing and training. Even your most seasoned staff can forget things.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

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. Reinforce Employee Training.

Menu 491

Menu Management Management Waste 491

Modern Restaurant Management

OCTOBER 1, 2021

Controlling a restaurant kitchen’s inventory is a key to proper restaurant management and can help avoid wasting food and space. Food waste and inefficiency are two of the biggest obstacles that could be keeping you from succeeding, and how you manage your inventory plays a critical role in avoiding them. Focus on Training.

Inventory 493

Inventory Management Management Waste 493

Modern Restaurant Management

APRIL 22, 2025

Train Staff Disposal Procedures Makingsure employees know what to do with trash isacriticalaspectfor any restaurant. As a manager orowner,you must train employeestobag garbage, break down recycling products and dispose of oils properly. So, keep up with your trash cleanliness and safetyprotocols.

Front of House 221

Front of House Back of House Waste Recycling 221

Modern Restaurant Management

NOVEMBER 30, 2023

By investing in a data-driven POS platform, restaurant operators can address labor challenges, fine-tune their stock management, design promotions based on current trends, reduce human error and more. Here's how restaurateurs can maximize the benefits of their POS data. And better customer service also translates to tangible savings.

POS 324

POS Operations Loyalty Program Seasonal Menu 324

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.

Waste 78

Waste Inventory Food Point of Sale 78

7 Shifts

OCTOBER 28, 2024

Once you have that total, subtract all of your costs, such as labor, inventory, rent, utilities, and other operating expenses. It's also important to remember that profit margins for bars can vary widely based on factors like your pour cost and operating expenses. This final number is your net profit. Did you know that just 1 oz.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

The Restaurant Group

DECEMBER 8, 2024

Introduction to Food Waste in Restaurants Food waste is a significant challenge for the restaurant industry, impacting both the environment and profitability. Understanding how to reduce food waste in restaurants is the first step toward sustainable and cost-effective operations.

Waste 78

Waste Compost Food Recycling 78

Culinary Cues

NOVEMBER 22, 2024

I have always made sure that these smells are part of the grand design of how a kitchen must operate. The smells of the kitchen are individually unique, yet somehow blend to make sense. I think, even if these items weren’t on a menu, I would find a way to bring them into the fold. These are my memories of cooking for the soul.

Food 414

Food Front of House Back of House Point of Sale 414

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. With little relief in sight soon, restaurant operators will be forced to examine their operations to find ways to obtain profitability. Train Staff on the Importance of Restaurant Inventory Control.

Food Supply 469

Food Supply Waste Point of Sale Inventory 469

Modern Restaurant Management

APRIL 15, 2021

Many owners and operators have taken their eyes off the ball by getting into the political discussions of why they cannot staff. I am not wasting time on trying to figure out why. Don’t Be Choosy … Train! We are putting additional training and time into these three, and I have to say they are doing well.

Social Media 531

Social Media Training Recruiting 2019 531

Culinary Cues

MARCH 31, 2025

Finding ones purpose is a quest that we all share, but no matter your purpose, no matter the task – giving effort, working hard at the task in front of you, and seeking to do so because no breath should be wasted, is our calling as members of society. [] Save money for a rainy day. Avoid unnecessary debt. What do you believe in?

Consumer Goods 448

Consumer Goods Transportation Small Business Take-out 448

7 Shifts

FEBRUARY 8, 2024

In addition to scheduling, 7shifts handles staff payroll, tip management, hiring and application management, employee training, and much more. RUN also acts as an HR software, connecting payroll to core employee functions like training, record keeping, and onboarding. Get a Demo 6. Apple | Android 18.

Management 367

Management Management Operations Mobile Ordering 367

Modern Restaurant Management

APRIL 15, 2020

The key lies in achieving operational efficiency. Whether it’s inter-team communication, improving table turnover, or reducing waste – an efficiently run restaurant results in an increase in sales and revenue. By adopting technology and automating processes to streamline your business operations.

Technology 551

Technology Food Supply Kitchen Safety Waste 551