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Smart Supply Chain Management Can Reduce Food Waste and Improve Margins in Your Restaurant

Modern Restaurant Management

Around 33 to 40 percent of food goes to waste each year. In this article, we’ll look at the smart strategies restaurants can enact in their supply chain management to minimize food waste, improve margins, and ease their environmental impact in the process. It’s the cost of waste.

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5 Ways AI Reduces Food Waste in Restaurants by 30%

The Rail

By Bailey Ramsey, Contributor Food waste is a critical issue in the restaurant industry. To put this in perspective, restaurants waste anywhere between 4% to 10% of the food they purchase. Predicting Customer Demand Accurately One of the leading causes of food waste in restaurants is overproduction.

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Why Your Restaurant Should Prioritize Order Accuracy

Modern Restaurant Management

Here’s an important – but often overlooked – truth for the restaurant industry: To make your customers to feel valued and appreciated, you must get their orders right! Perhaps they’re understaffed and struggling to keep up with incoming orders. Why is order accuracy so important for a restaurant?

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Tips For Restaurants to Reduce Food Waste and Save Significant Money

Modern Restaurant Management

The restaurant industry loses an astounding $162 billion each year in food waste. All restaurants should proactively work to reduce food waste, which will also help you save money, increase profits, spotlight your commitment to sustainability, and help the environment. Between a third and a half of food is wasted worldwide annually.

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Tech to Trash Can – How Technology Is Redefining Food Waste

Modern Restaurant Management

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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How Restaurants Can Manage Food Costs During Disruptions

Modern Restaurant Management

Embracing the "just-in-time" philosophy, which involves ordering perishable ingredients in smaller quantities and more frequently to reduce waste, free up storage space, and ensure every ingredient is at peak freshness when it hits the plate. Optimize menu placement and make decisions about promotions and specials.

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How To Use Ordering Data To Make Smarter Business Decisions

ChowNow

Understanding what customers order, when they order, and how often is an untapped goldmine of information for restaurant operators. What do repeat orders say about our customer preferences? Ordering data includes more than just what gets sold. Which dishes are getting ordered the most?

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