Modern Restaurant Management

JANUARY 20, 2023

The sudden demand surge is often more than suppliers can handle, leaving many restaurant and c-store operators without staple ingredients. Between coping with erratic availability, inflated prices, and a widespread labor crisis, operators need to make strategic decisions about the ingredients they use.

Food 167

Food Food Supply Waste Food Safety 167

7 Shifts

MAY 23, 2024

Prime Cost: This represents your restaurant's largest expenses Controllable Income: Measures how much profit you have left over after deducting controllable expenses like COGS, labor, and direct operating expenses from your sales Operating Expenses: Costs incurred in the daily operations of your restaurant What are the top 3 expenses of restaurants?

Point of Sale 222

Point of Sale Seasonal Menu Food Supply Cash Management 222

Modern Restaurant Management

FEBRUARY 28, 2024

Whether it's the utilization of AI-driven analytics to elevate menu design or the precision of robotics transforming kitchen operations, a new era in dining is taking shape. There's also a growing momentum towards zero-waste operations that are both environment-friendly and economically sensible.

Fast Casual 114

Fast Casual Fine Dining Customer Service Casual 114

Apicbase

MAY 12, 2023

In this article, I explore what high performers do differently from low performers to achieve operational excellence. Drivers For OpEx OpEx refers to the practice of optimising operational processes to improve efficiency, reduce costs, and enhance the customer experience. It’s called operation excellence. It means three things.

Operations 52

Operations Back of House Sustainability Front of House 52

Culinary Cues

FEBRUARY 8, 2020

It is the team behind the chef that makes a successful restaurant; it is the team that executes the chef’s vision; and it is the team’s focus that allows the chef’s cost consciousness to result in a financially successful operation. Every restaurant, of every level is finding it increasingly difficult to build a team with lasting power.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

Tableo

JULY 27, 2023

Struggling to optimise your restaurant’s operations while keeping costs under control? Here’s why it’s so important: Cost management: Good F&B management enables you to control expenses, cut waste, and boost profit margins. This must be done in order to minimise waste and ensure that older stock is used first.

Beverage 75

Beverage Food Inventory Waste 75

Culinary Cues

JULY 6, 2020

They may be tweaked a bit – after all, a lot has changed over the past five months, but for the most part – the rules of operation that cooks have always lived by, are still the rules. Your principles, and those of the cooks who proudly wear the uniform of the kitchen, are your stakes in the ground.

Kitchen Safety 519

Kitchen Safety Uniforms Presentation Café 519

Modern Restaurant Management

DECEMBER 14, 2023

One-at-a-time and controlled dispensers can reduce waste and serve more guests between refills. Implementing sustainable hygiene practices—like using wipers made from recycled materials or controlled dispensers that reduce waste—reinforces your dedication to helping the planet.

Front of House 98

Front of House Back of House Customer Experience Sustainability 98

Restaurant Business

MAY 31, 2023

In restaurants, one persisting issue operators are facing is labor. Additionally, an increased focus on cleanliness and food safety has been top of mind for both operators and consumers alike. Reduced waste and food cost savings Finally, automation can help reduce waste. Bottom line? A bigger bottom line for restaurants.

Franchise 91

Franchise Franchising Kitchen Safety Customer Experience 91

The Restaurant Times

AUGUST 10, 2020

of its total operating budget on purchasing goods and raw materials. Essential Restaurant Inventory Spreadsheets That Restaurant Operators In Singapore Must Maintain And Track. Waste Sheets. Waste sheets should consist of details of items that have been wasted, reasons behind the wastage, and estimated wastage costs. .

Inventory 52

Inventory Operations Waste Uniforms 52

Modern Restaurant Management

MARCH 13, 2023

” To prevent food loss and waste across the food supply chain and help ensure safe, good-quality food gets to those who need it most, the 2022 Food Code has clarified that food that is stored, prepared, packaged, displayed, and labeled according to Food Code safety provisions can be donated.

2022 175

2022 Allergens Food Food Safety 175

Restaurant365

AUGUST 19, 2021

While you may think of your restaurant inventory as part of operations, restaurant inventory management should also be considered an accounting function. Every time your restaurant buys, counts, transfers, or wastes inventory, it must be entered as a journal entry in your accounting general ledger.

Inventory 147

Inventory Management Management Employee Relations 147

7 Shifts

MAY 23, 2024

In fact, 45% of restaurant operators expect their competition to be much more intense in 2024 than last year. However, overly large portions can sometimes result in food waste, which is an issue not only for restaurants but also for the environment. The competition in the restaurant industry is getting tighter.

Social Media 195

Social Media Loyalty Program SEO Email Marketing 195

Sling

JANUARY 13, 2020

Whether you’re starting a new business or trying to improve an existing one, you need your own set of standard operating procedures to make it run efficiently. Standard Operating Procedures Defined. A standard operating procedure (a.k.a. Why You Need Standard Operating Procedures. 3) A Safer Workplace.

Operations 78

Operations Document Airlines Tip Distribution 78

Sling

JANUARY 13, 2020

Whether you’re starting a new business or trying to improve an existing one, you need your own set of standard operating procedures to make it run efficiently. Standard Operating Procedures Defined. A standard operating procedure (a.k.a. Why You Need Standard Operating Procedures. 3) A Safer Workplace.

Operations 78

Operations Document Airlines Tip Distribution 78

The Restaurant Times

OCTOBER 5, 2020

Where, Net Income = Gross Revenue – Operating Expenses. Gross Revenue is the sales revenue generated by selling food, beverages, and merchandise plus additional gains, i.e., income from a transaction that doesn’t come from regular business operations. Operating Expenses are the routine costs that you incur to run your restaurant.

Operations 52

Operations Equipment Merchandise Food Order 52

Tableo

JULY 19, 2023

Benefits for restaurants : Pay-at-table technology can boost table turnover, increase customer satisfaction, decrease payment errors and improve operational effectiveness. Customization : Restaurants can add their branding to the pay-at-table interface to provide a uniform and branded payment experience. New to Tableo?

Technology 75

Technology Point of Sale Customer Experience Reservations 75

Modern Restaurant Management

JULY 21, 2021

Laundering items such as microfiber towels, bar towels, mop heads and uniforms is often a time-consuming process taken on by restaurant owners or managers. Fats, oils, grease and other kitchen food waste accumulate in drain lines over time. Laundering your own mats is time consuming and places a strain on your equipment.

Uniforms 186

Uniforms Equipment Food Supply Waste 186

Perfect Daily Grind

MARCH 28, 2023

When in operation, both of these systems work to continuously intake air and heat it to roast coffee. A roaster’s ventilation system will then remove the smoke and waste gases from the machine. How does heat retention affect day-to-day operations? This helps to distribute heat more evenly.

Recycling 127

Recycling Article Uniforms Waste 127

Mad Mobile

FEBRUARY 26, 2024

Operators who calculate their cost of sales add 2–10% to their bottom line. Loss, waste, inconsistency — without careful management of bar inventory, you’re quickly losing a decent chunk of money. You may be wasting 10% of product We may be talking about bar inventory here, but food waste trends bear mentioning.

Inventory 40

Inventory Bar Management Management 40

Mad Mobile

FEBRUARY 5, 2024

43% of operators choose POS systems like tablets for functionality Tablet systems alleviate restaurant turnover Conquering the dinner rush with faster ordering Reduced walkouts with 3X faster service More easily satisfy picky preferences with menu mods The menu. The uniforms. This wasted time adds up. The signage.

Dietary Restrictions 52

Dietary Restrictions Mobile Ordering Front of House Customer Service 52

Hot Schedules

MAY 21, 2020

How the COVID pandemic forced them to update operations, sanitation, communication and much more. Designate a single employee per shift—ideally with a clearly identifiable uniform or badge for customers to recognize—to oversee safety and sanitation measures.”. Reopening Lessons from Two Independent Restaurateurs.

Back of House 148

Back of House Employee Relations FOH BOH 148

Apicbase

JULY 1, 2022

Multi-unit restaurant operators are increasingly shifting towards a business model with a central production kitchen. It helps them expand operations while keeping food quality consistent across locations and channels, and, equally important, keeping the overhead costs in balance. Best practices for operating a central kitchen.

Operations 52

Operations Back of House Front of House Food Supply 52

Modern Restaurant Management

APRIL 11, 2022

The ROI of enhancing benefits is wasted if employees don’t understand what is being provided. Employee Experience. Compliance – The absence rules are frequently changing; restauranteurs must stay abreast of the rules and develop administrative solutions.

Communication 181

Communication Restaurant Law Uniforms Customer Experience 181

Apicbase

APRIL 5, 2024

Automate your restaurant’s operation for efficiency and scalability. Restaurant automation is the use of technology to simplify and improve restaurant operations. Back of house (BOH) operations are complex and have many moving parts. What Front-of-House Operations Can Restaurants Automate?

Back of House 52

Back of House Front of House BOH Point of Sale 52

Apicbase

NOVEMBER 16, 2023

Heavenly Desserts’ digital-first approach has significantly boosted operational efficiency and enhanced customer experiences, propelling them to become the UK’s fastest-growing dessert restaurant franchise. Operates nearly 50 locations in the UK, with international expansion in a.o.

Franchise 52

Franchise Franchising 2008 Mobile Ordering 52

Apicbase

NOVEMBER 16, 2023

Heavenly Desserts’ digital-first approach has significantly boosted operational efficiency and enhanced customer experiences, propelling them to become the UK’s fastest-growing dessert restaurant franchise. Operates nearly 50 locations in the UK, with international expansion in a.o.

Franchise 52

Franchise Franchising 2008 Mobile Ordering 52

Modern Restaurant Management

DECEMBER 21, 2022

This will enable brands to better manage off-premises orders and balance their hybrid operating models. Operations will continue to be simplified despite digital experiences expansion. End-to-end payment processing removes complexity and PCI compliance demands for operators.

2023 167

2023 Loyalty Program Fast Casual Customer Experience 167

EATER

JULY 31, 2020

When I got in touch with Negaard to learn more about her brand, she said the business was inspired by a personal need: A few years ago, in an effort to “reduce packaging waste and the environmental impact” of cooking, she and her husband started buying bulk spices at their local food co-op and storing them in old jars. Another tip? “If

White Paper 83

White Paper Uniforms Social Media Back of House 83

Modern Restaurant Management

SEPTEMBER 14, 2021

Bill directs all operational and strategic planning and execution for the Applebee’s, Del Taco, MOD Pizza, Wendy’s and Olga’s Kitchen brands. In 2009, Greg moved to the Del Taco brand, where we were chosen as Franchise Operator of the Year in both 2009 and 2010. William (Bill) M.

Food 164

Food Tip Distribution Guest Recovery Food Safety 164

Perfect Daily Grind

MAY 30, 2023

Ultimately, this can lead to more reliable results and minimise waste, making cold coffee beverages more profitable in the long run. As well as improving extraction consistency, automated coffee brewing equipment can also help streamline a range of operations and processes. Enjoyed this?

Beverage 147

Beverage Equipment Consumer Goods Customer Experience 147

KaTom

NOVEMBER 26, 2019

The expense of a commercial coffee brewer is wasted if the coffee that comes out doesn’t taste great – and buying the highest quality roast will do you no good if your brewer can’t provide water at the right temperatures, maintain the correct ratio of water to grounds, and keep the coffee at the optimal drinking temperature.

Equipment 83

Equipment Social Media Uniforms Consumer Goods 83

Cheetah

SEPTEMBER 9, 2019

Exquisite interior, highly skilled staff and specialty drinks are always great, but the decoration, menu choices, bartenders’ uniform and all other elements still need to match. It is not possible to serve dozens of covers a night and to oversee the operation on all your own.

Bar 60

Bar Management Management Front of House 60

Cheetah

SEPTEMBER 9, 2019

Exquisite interior, highly skilled staff and specialty drinks are always great, but the decoration, menu choices, bartenders’ uniform and all other elements still need to match. It is not possible to serve dozens of covers a night and to oversee the operation on all your own.

Bar 60

Bar Management Management Front of House 60

Restaurant365

MAY 7, 2020

Create internal standard operating procedures detailing what your opening, closing, and operations cleaning will entail. General managers and restaurant owner/operators should create checklists for crew and managers to use during their shifts. Implementing operational adjustments. Clean and organize your shelves.

Food Safety 142

Food Safety Cash Management Point of Sale Social Media 142

EATER

MAY 20, 2020

Below you’ll find the latest guidelines from a number of prominent groups, which together provide an overview of leading thought on safely operating a restaurant right now. The group released guidelines based their practices while operating for months during the pandemic. Update: May 20, 2020, 11:07 a.m.: Core Architecture + Design.

Kitchen Safety 101

Kitchen Safety Food Safety Food Supply Healthcare 101

EATER

MAY 14, 2020

Below you’ll find the latest guidelines from a number of prominent groups, which together provide an overview of leading thought on safely operating a restaurant right now. The group released guidelines based their practices while operating for months during the pandemic. Core Architecture + Design.

Kitchen Safety 98

Kitchen Safety Food Safety Food Supply Healthcare 98