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. As food prices rise, restaurants should try to stay within their target ratio for food cost to gross food revenue in order to maintain target profits.

Pricing 490

Pricing Food Supply Seasonal Menu Menu 490

The Rail

OCTOBER 17, 2024

While the cost of food waste isn’t a secret , you probably overlook it, considering it a part of doing business in this industry. The Problem with Restaurants’ Supply Chain Food Waste You’ve probably felt forced to raise menu prices to offset losses incurred by wholesale prices rising and fewer people eating out.

Food Supply 130

Food Supply Waste Supplies Food 130

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.

Compost 288

Compost Food Equipment Waste 288

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.

2025 450

2025 Beverage Fine Dining Guest Recovery 450

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 137

Café Pricing Management Management 137

7 Shifts

NOVEMBER 25, 2024

Staff productivity plays the largest role in restaurant revenue, which is why it’s so important to invest in your recruiting and hiring strategies, finding like-minded individuals to move your restaurant forward while minimizing time waste. According to Forbes , 50% of employees waste parts of their day on their phones.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

ChowNow

JUNE 12, 2025

Knowing the true cost per serving means you’re not guessing where to set menu prices. When done correctly, dish costing helps you control food costs, reduce food waste, and price items in a way that supports your restaurant’s financial health without alienating guests. Every smart pricing move starts here.

Operations 195

Operations Food Supply Seasonal Menu Pricing 195

Modern Restaurant Management

MARCH 21, 2023

Many brands have been experimenting with new technology to help reduce the demand for labor and combat recent price inflation. Improving Communication with Customers With inflation increasing at record levels, it will be critical for QSR brands to easily relate the costs of materials, sourcing, and labor to customers clearly and concisely.

Technology 474

Technology Consumer Goods Supplies Waste 474

7 Shifts

OCTOBER 28, 2024

It just goes to show how important drink pricing and cost management are to maximizing profits. Bars that effectively manage their inventory and reduce waste tend to maintain higher margins. Bar profit margin and pour cost Some high-performing bars can reach higher margins by optimizing their costs and pricing strategies.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

Modern Restaurant Management

SEPTEMBER 7, 2022

While restaurants have always been intentional about food waste, menu offerings, and purchasing, I see operators doubling down on looking for any efficiency to help save money right now. This could include inconsistent portioning, kitchen waste, and employee theft. Tap Into Technology to Make Menu Engineering Easier.

Menu 491

Menu Management Management Waste 491

Modern Restaurant Management

JUNE 18, 2021

The COVID-19 pandemic led to fluctuations in domestic producer prices, particularly in the food sector , according to the U.S. Combine the rising prices of food with the drive to be more sustainable, and we have reached the point where we need to reduce, reuse, and shop local. Rather than waste food, we can redistribute it.

Sustainability 508

Sustainability Tip Distribution Food Food Supply 508

Modern Restaurant Management

NOVEMBER 11, 2021

In order to reduce cost, waste, and optimize inventory, the process begins with planning and forecasting. Consumers expect a high level of transparency on source ingredients, and for many brands, it’s a key differentiator. Your supply chain is a good place to look for a leg-up on price, product, and consumer trust.

Supplies 546

Supplies Management Management Food Supply 546

ChowNow

MARCH 7, 2025

The more you understand your customers, the better you can fine-tune your marketing and pricing strategies. You can also use sales trends to adjust menu pricing and share customer-favorite menu items, helping you get the most out of high-demand dishes. Lets break down the key benefits of leveraging your restaurants customer data.

Loyalty Program 195

Loyalty Program Email Marketing Online Ordering Point of Sale 195

Modern Restaurant Management

JUNE 13, 2025

The restaurant industry has traditionally been riddled with waste, high energy and water usage, and deep ties to our intricate, often unsustainable, food system. We’ve had to rethink how we show up in this space, especially as we navigate realities like food-cost inflation—can anyone say egg prices?

Sustainability 251

Sustainability Loyalty Program Leadership Food Supply 251

Modern Restaurant Management

MAY 26, 2022

Since we can’t get away from rising prices and supply chain bottlenecks, we can look for new approaches that can help manage the impact. Many restaurants are doing this by raising prices, cutting costs, taking items off the menu, and making do with lean crews. Is aware of where product is sourced / shipped.

Management 457

Management Management Webinar Seasonal Menu 457

Modern Restaurant Management

MAY 11, 2022

“Franchisees had to pull pricing from their latest invoices and add up all the dollar figures. This approach has maximized savings by reducing waste and by right-sizing inventory. If their food cost was way off, they had to go back and find the mistakes. It was a painstaking effort.” ” A Standardized Approach.

Inventory 547

Inventory Management Management Food Supply 547

Modern Restaurant Management

JANUARY 20, 2023

As consumers watch food prices continue to rise, the demand for cost-effective meal solutions are prompting c-stores, full-service, and quick-service restaurants to increase their offerings. These occurrences can lead to increased waste, ultimately driving up costs that your business must eat.

Food 419

Food Food Supply Food Safety Customer Service 419

Modern Restaurant Management

SEPTEMBER 1, 2023

Inefficient restaurant inventory management practices, improper storage, gaps in inventory logs, theft, and waste can cause even the most successful kitchens to struggle or fail. Whenever a restaurant acquires, counts, transfers, or wastes inventory, it must be entered as a journal entry into the accounting general ledger.

Inventory 450

Inventory Management Management Cash Management 450

Modern Restaurant Management

SEPTEMBER 19, 2023

However, the impact that AI is already having on the food industry is without parallel, helping to lower food prices, increase the availability of certain products or ingredients, and prevent supply chain shortages. What's more, using AI to source specific ingredients could also make foods healthier and more nutritious than they are now.

Food Supply 322

Food Supply Food Supplies Waste 322

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. This means budgeting, tracking expenses like food and labor, and adjusting pricing to balance profitability with customer appeal.

Operations 195

Operations Management Management Front of House 195

Goliath Consulting

JUNE 15, 2021

Unfortunately, measures set up to safeguard health have overall caused inefficiency and higher prices, which regrettably have caused layoffs for food workers and drivers (3). This has resulted in under-ordering (and dissatisfied customers) or over-ordering (and increased waste). Multiple Sourcing and Backup. Inventory Estimates.

Supplies 414

Supplies Food Supply Front of House Fast Casual 414

ChowNow

MARCH 21, 2025

Understanding your target market is the foundation of making smart decisions for your menu, pricing, and overall guest experience. Without a well-defined target market, restaurants risk wasting resources on strategies that dont connect and menu offerings that dont selltrying to appeal to everyone, but standing out to no one.

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

Modern Restaurant Management

MARCH 20, 2023

Restaurant financial statements are an untapped source of potential growth. Image sourced from sage.com Here’s what you can do with a balance sheet. Image sourced from sage.com Here are some other useful things you can do with a P/L statement. Can you build on a single source, and if so, how can you do this?

Cash Management 488

Cash Management Point of Sale Consumer Goods Sourcing 488

Modern Restaurant Management

OCTOBER 16, 2023

Source: *Causeway Solutions 2023 Dining Out and Household Spending Now that we know a little bit about overall dining habits, we looked at how people’s feelings and attitudes about other things influence their dining preferences. Nearly a third of restaurants (29 percent) are considering raising prices.

Fast Casual 531

Fast Casual Fine Dining 2023 Consumer Goods 531

Modern Restaurant Management

DECEMBER 27, 2023

These factors contribute to a volatile supply chain, influencing everything from ingredient availability to menu pricing strategies. These technologies not only help to reduce waste with precise supply chain and inventory tracking but also guarantee food freshness and authenticity.

2024 506

2024 Food Supply Kitchen Safety Influencer 506

EATER

APRIL 8, 2025

This was easy to ignore when the price for a dozen was cheap enough that I could splurge on the certified-humane, free-range kind without feeling like Id spent my entire paycheck. eggs were never rationed that heavily, though there were various wartime campaigns to ensure people werent wasting food. In the U.S., Im not sure I agree.

Consumer Goods 250

Consumer Goods Pricing Outdoor Waste 250

Modern Restaurant Management

FEBRUARY 4, 2022

Restaurants will also explore delivery options beyond costly third-party partnerships, and hike delivery menu prices to make the channel more lucrative as off-premise demand holds steady. A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. Simplified Menus.

2022 547

2022 Customer Service Online Ordering Website Management 547

Perfect Daily Grind

JUNE 16, 2025

Green coffee prices have remained high and volatile , and so has the cost of everything else, including packaging, transport, energy, and labour. Green coffee prices have more than doubled over the last year. In 2024, arabica futures increased 70% to their highest levels since 1977, while robusta prices reached all-time highs.

Equipment 99

Equipment Cash Management 2050 Pricing 99

Modern Restaurant Management

OCTOBER 2, 2020

The truth is: waste management, recycling, hood cleaning and grease trap services are more often than not a source of overspending and inefficiency. Taking the time to assess, centralize and consolidate your network of service providers ensures the best pricing, and keeps already-thin margins from getting thinner.

Sustainability 362

Sustainability Operations Management Management 362

Modern Restaurant Management

MAY 5, 2022

While high stock prices of crypto companies like Bitcoin grab headlines, they are gaining traction with consumers since blockchain technology helps make transactions easier without needing an intermediary such as a bank or credit card company. It produces brand loyalty around ingredient consistency, protection, sustainability, and sourcing.

Serving 472

Serving Loyalty Program Food Supply Point of Sale 472

Modern Restaurant Management

JANUARY 8, 2024

This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits. From emphasizing locally sourced ingredients to exploring global flavors, restaurants are tuning in to their city's vibrant gastronomic evolutions.

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

Modern Restaurant Management

FEBRUARY 3, 2022

Inventory and Menu Management : Though 47 percent of operators say that all or most of their suppliers increased prices during the pandemic, two-thirds of restaurants maintained or increased their menu offerings. 41 percent of operators in Dallas said that labor costs were their biggest source of financial strain in the past 12 months.

Loyalty Program 486

Loyalty Program Online Ordering Cash Management Point of Sale 486

The Rail

JULY 26, 2024

The food and beverage sector is one of the most significant sources of carbon emissions. There are, of course, many ways that restaurants can adopt sustainable practices, but the best place to start is the beginning of the supply chain — specifically, your sourcing. However, another problem that plays an indirect role is food waste.

Sourcing 130

Sourcing Sustainability Food Supply Waste 130

Goliath Consulting

JUNE 15, 2020

Restaurateurs who were eager to reopen their doors after lock-down only a few weeks ago are having to confront temporary product shortages and price inflation, vulnerable to spontaneous out of stock notices or unexpected shipment delays. Multiple Sourcing and Backup. If you haven’t considered multiple sourcing before, now is the time.

Supplies 311

Supplies Food Supply Sourcing Guest Recovery 311

ChowNow

JUNE 12, 2025

LTOs also help you spotlight high-margin items or move excess inventory without slashing prices across the board. These menu engineering tactics are subtle, yet can significantly increase restaurant revenue without overhauling your menu or hiking up menu prices.

Loyalty Program 195

Loyalty Program Social Media Online Ordering Email Marketing 195

Restaurant Business

JUNE 17, 2025

Wishnow, a former Dunkin’ and Taco Bell franchisee, tapped menu consultants and brand builders The Culinary Edge to design a menu that falls somewhere between Salad and Go and Sweetgreen, price-wise. The way Greenlane prices its menu has evolved since the first unit opened in 2023.

Fast Casual 156

Fast Casual Leadership Mobile Ordering Casual 156

Modern Restaurant Management

JUNE 13, 2022

The company is testing a variety of programs to determine what will most effectively reduce waste while keeping customers satisfied. Meanwhile, the entire restaurant industry struggles immensely with waste from single-use plastics. We can reduce environmental impact while offering economic returns and compelling value propositions.

Sustainability 474

Sustainability Innovation Recycling 2030 474