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.

Consumer Goods 448

Consumer Goods Transportation Small Business Take-out 448

Restaurant Business

OCTOBER 14, 2024

And the majority of those respondents cited a much better overall experience picking up from a locker versus traditional order pickups.This presents a huge opportunity for automated pickup solutions. Not only do smart lockers simplify the order pickup process for the delivery drivers, they also increase customer satisfaction.

Customer Experience 273

Customer Experience Food Order Customer Service Delivery 273

Modern Restaurant Management

JANUARY 20, 2022

Automation and robotics are going to become increasingly present in restaurants. According to estimates, the restaurant industry is by itself responsible for approximately hundred million dollars a year of food waste. How AI Will Change the Restaurants Operational Processes. Automation and Robotics in the Kitchen.

Food Order 520

Food Order Waste Online Ordering Email Marketing 520

Modern Restaurant Management

NOVEMBER 15, 2021

Many of these processes will remain even after the pandemic, presenting opportunities to deploy automation technologies to simplify front of house processes. Food waste is endemic at many restaurants and across the food supply chain, collectively totaling more than 1.6 Optimize Food Safety Protocols. trillion each year.

Training 489

Training Front of House Food Safety Back of House 489

EATER

MAY 14, 2025

This send is the second of a four-part series on restaurant growth, presented by Square. Were more mindful of waste: In the old space, we didnt really have anywhere to put things if we werent immediately using [them], but now, we can incorporate them into other projects. Subscribe now for more stories like this.

Seating 230

Seating Outdoor Dine-in Beverage 230

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.

Operations 195

Operations Management Management Front of House 195

Modern Restaurant Management

SEPTEMBER 24, 2020

Even as restaurants reopen to some on-premise dining, takeout presents distinct advantages: Takeout can help make up for those “missing tables” resulting from social distancing requirements, even as it requires less of a restaurant’s biggest expense item: labor. Naturally Cut Out the Waste.

Coupons 596

Coupons Social Media Online Ordering Customer Experience 596

Modern Restaurant Management

JULY 21, 2020

Further, COVID-19 has put a spotlight on controlling costs and waste as best practices. Start is by employing RFID to have total inventory visibility so that you can track usage and expiry in order to track minimize waste. Manual task tracking is error prone and difficult to keep track of.

Kitchen Safety 465

Kitchen Safety Food Safety Front of House Technology 465

The Rail

MAY 30, 2025

What you offer and how you present it count, whether it's plant-forward cuisine, fusion cuisine, or interactive dining arrangements. Lease agreements in 2025 present further difficulties flexibility, rent escalation provisions, and zoning rules now demand close examination.

2025 130

2025 Loyalty Program Seasonal Menu Front of House 130

Modern Restaurant Management

OCTOBER 18, 2022

The migration to electronic vehicles (EVs) presents a great business opportunity for restaurants, allowing you to entice key stakeholders – and drive specific behaviors – simply by adding charging stations in your parking lots. Are you minimizing waste (and associated costs)? Are you ordering proper quantities of food?

2040 473

2040 Food Safety Audits Consumer Goods 473

Modern Restaurant Management

APRIL 11, 2024

Focus on Sustainability The impact of food waste is staggering, with U.S. restaurants contributing an estimated 22 to 33 billion pounds of food waste annually , costing the industry billions in losses. Operationally, restaurants can conduct audits to identify inefficiencies, monitor waste, and implement reduction plans.

2024 473

2024 Customer Experience Compost Loyalty Program 473

Modern Restaurant Management

JUNE 1, 2022

The best and most experienced construction professionals in this space are well-prepared to present structurally and aesthetically similar alternative options to clients. One of the roles of a strong construction team is to bring both sides together, presenting potential alternatives (and potential opportunities for savings).

Design 520

Design Supplies Equipment Education 520

Culinary Cues

MAY 8, 2023

It is very rare that any owner/operator demands a chef work that much, we just feel responsible and hate to ask our staff to work as hard as they do and not find the chef present to help, encourage, critique, and celebrate. Even though he or she may not actually cook each dish, it is the chef’s reputation that is presented to each guest.

Kitchen Safety 492

Kitchen Safety Food Safety Coaching Training 492

Modern Restaurant Management

JANUARY 22, 2020

To allow them to live a sustainable lifestyle, you can help them minimize their carbon footprint by creating a zero-waste kitchen. Since the tech-savvy youth tend to be on their phones at all times, being present in social media will help you establish a stronger presence among the younger generation.

Customer Service 440

Customer Service 2020 Social Media Mobile Ordering 440

The Rail

APRIL 30, 2025

The integration of AI for menu optimization can be a great way to tackle the ever-present challenges that restaurant owners have long faced like food waste. A Forbes post by Bobby Marh notes that AI can be used for a plethora of tasks, from the tracking of food ordering to how food is used in order to minimize waste.

Marketing 130

Marketing Social Media Online Ordering Waste 130

Modern Restaurant Management

APRIL 21, 2022

To eliminate waste, I always make pickles or fermentations with excess vegetables and dry cure meats for our charcuterie program to utilize any excess proteins. Waste reduction- We practice utilizing our waste as much as we can away from the generalist notion of putting things up as specials.

Sustainability 450

Sustainability Waste Food Supply Recycling 450

Restaurant Business

JUNE 11, 2025

The opportunity for family dining is absolutely present and in front of us,” he said. He cited Black Box Intelligence data showing that consumers rate family dining more highly for food, experience and value than casual dining, and that the average price per person is lower.

Fast Casual 177

Fast Casual Front of House Back of House Leadership 177

Modern Restaurant Management

JULY 18, 2024

When employees believe their managers are fair and ethical, they are more likely to reciprocate with loyalty and dedication, reducing theft and waste while improving guest experience. This builds a culture of trust where employees feel secure and respected.

Management 474

Management Management FOH BOH 474

EATER

NOVEMBER 21, 2022

Can an app promising discount, end-of-day goods make a dent in America’s food waste problem? Now, in a bid to reduce food waste, an app is using the appeal of cheap, unexpected food to motivate consumers to buy items restaurants would otherwise throw away. Lille Allen/Eater. Too Good To Go, which launched in 2015 in the U.K.

Waste 331

Waste Consumer Goods Food Truck Front of House 331

Modern Restaurant Management

MARCH 14, 2024

By leveraging predictive analytics, AI provides planners with deep insights into guest preferences, optimizes inventory management, and significantly cuts waste. This precision in forecasting addresses one of the industry's major challenges—excess inventory and waste—head-on.

Events 472

Events Customer Experience Innovation Technology 472

Modern Restaurant Management

JANUARY 3, 2024

A social media presentation is crucial. ” Although the concept seemssimple, the way you present it matters. Today, a restaurant should be present on all channels where its target audience is active—not just people in general but specifically your potential guests. Let’s look at two examples.

2024 520

2024 Social Media Customer Experience Events 520

Modern Restaurant Management

DECEMBER 21, 2021

Focusing on predictive analytics and automation addresses several common issues that brands face today, which present ample opportunity for bottom line improvement. Waste reduction will drive significant cost savings for most brands, while having the additional benefit of addressing sustainability targets.

Supplies 491

Supplies Point of Sale Back of House Customer Experience 491

The Rail

JANUARY 3, 2025

For example, training employees to not waste food and other resources is a growing priority for restaurants seeking to minimize environmental impact while maximizing efficiency. By incorporating this training into your calendar, you align your business with modern consumer values and cut down on operational waste.

Training 130

Training Operations Seasonal Menu Kitchen Safety 130

Modern Restaurant Management

MARCH 6, 2020

Dashboard services bring these disparate systems together and present them in a single tool, allowing managers, leaders, and owners to quickly gain a holistic view of their restaurants. With so much information at your fingertips, it would be a shame to let it go to waste. Focus on the Basics.

2020 515

2020 Coaching Front of House Customer Service 515

Culinary Cues

FEBRUARY 6, 2022

Decision-making is ever present and comes at the cook in an instant. When the cook finishes a plate and wipes the rim, when that cluster of fresh herbs tops off a dish and the finished product is presented to a server, the cook knows that his or her signature accompanies the item in route to a guest.

Back of House 473

Back of House Reference Presentation Mobile Ordering 473

Modern Restaurant Management

SEPTEMBER 23, 2020

By encouraging diners to book and pay in advance, restaurants can better manage food waste, curb no shows and drive much needed revenue. ” Any customer who clicks on the menu item will be presented with a voter-registration application, along with their tasty meals. Serving Up a Side of Democracy. CutOutCutlery.

Serving 517

Serving White Paper Food Recycling 517

Modern Restaurant Management

NOVEMBER 10, 2021

This shift in behaviour is welcome news for the hospitality sector and presents a unique opportunity for anyone considering launching their own business. This means more eco-conscious travellers will choose to holiday closer to home, presenting yet another opportunity for the British hospitality sector.

Hospitality 444

Hospitality Tourism Travel Sustainability 444

Modern Restaurant Management

DECEMBER 28, 2023

Restaurants and bars will be paying even more attention to presentation and glassware, background music and smells to engage all the senses during a culinary journey. Restaurants will continue to emphasize responsible stewardship from zero waste efforts and regenerative agriculture, to water conservation.

2024 474

2024 2023 Food Order 2013 474

Modern Restaurant Management

FEBRUARY 9, 2022

” He’s wasted little time doing exactly that: in the just under two years he’s served as CKO, Adkinson (who also heads up the catering division for 27 Sonny’s locations) has made it his mission for Sonny’s to be an inspired, giving partner in each of the communities its restaurants serve.

Serving 493

Serving Reference Catering Waste 493

7 Shifts

NOVEMBER 17, 2021

You'll also be less likely to order too much of any ingredient, which leads to food waste. That's why we're presenting you with all you need to know about inventory's essential steps, best practices, and helpful resources below. Anything much larger and you should investigate possible avenues of food waste.

Inventory 370

Inventory Management Management Point of Sale 370

Culinary Cues

JUNE 23, 2024

Time is the hardest thing to manage – there is never enough, so cooks are busy, but they exude “purpose” and are always cognizant of not wasting steps. They walk with determination, but not out of panic.

Uniforms 448

Uniforms Front of House Back of House Food Supply 448

Culinary Cues

FEBRUARY 13, 2022

Striving for excellence will be the name of the game – set your eyes on perfecting skills, flavors, and presentations and take pride in being the best at what you do. [] Move Away from Premium Proteins. Cook and chefs will need to deal with it and learn how to keep their work exciting.

Compost 474

Compost Fine Dining Waste Café 474

Modern Restaurant Management

MARCH 20, 2024

Whether founders need funding for geographical expansion, marketing or operational enhancements, presenting a compelling case to potential investors is required. Scaling and Attracting Investors To effectively scale a multi-unit restaurant business in 2024, courting investors is often necessary.

2024 450

2024 Cash Management Food Consumer Goods 450

Culinary Cues

OCTOBER 20, 2021

Measure your cuts, look at your waste – improve every day until you are fast and ALWAYS accurate. [] TURN 300 POTATOES PERFECTLY, THEN ASK AGAIN IF YOU CAN WORK THE LINE: Why is it important for a potato to have seven equal sides? The potato is a. diner’s attention. [] WHAT – YOU NEVER HAD A PAPER ROUTE?

Front of House 491

Front of House Uniforms Back of House Kitchen Safety 491

Modern Restaurant Management

SEPTEMBER 2, 2020

Use planters and other sturdy dividers to make sure your space is presentable and doesn’t look haphazardly put together. If your area is going out onto the street, make sure you have some reflective tape so that in the evening, it is clearly marked off for traffic and bikes. How should a restaurant best promote its outdoor space?

Outdoor 508

Outdoor Fine Dining Dine-in FOH 508

EATER

MAY 21, 2025

Any ingredients we couldnt grow ourselves had to be flown in and any food waste we couldnt convert to compost had to fly out. But yet again, presented with all the luxuries of modern life, I found myself missing a remote corner of the world where there was no central heating, where building fires in a wood stove was an evening ritual.

Food 158

Food Compost Food Supply Travel 158

Culinary Cues

FEBRUARY 8, 2020

When an employee feels that the opportunity for expression is present – then they will feel engaged and appreciated. This can be an incentive program that engages the employees in helping the restaurant reach its goals through efficiency, waste reduction, and a unified approach towards being entrepreneurial. ” -Bryant H.

Loyalty Program 582

Loyalty Program Training Communication Coaching 582