Culinary Cues

AUGUST 7, 2021

A small step, but one that signifies that if we put our heads together there is a way, or many ways, to move beyond, over, or around those challenges. So, first step – let’s refer to it as a challenge. Possible causes: – People have heard how demanding and unforgiving the business can be. Why is this the case?

Social Media 474

Social Media Cash Management Blog Equipment 474

ChowNow

MARCH 21, 2025

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. In this article, you will learn: How to define your restaurants target market to guide your business decisions. can reveal useful trends.

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

7 Shifts

MAY 31, 2021

The term ‘restaurant operations' refers to the process by which a restaurant is run. The term can refer to the logistics of any and all tasks in a restaurant, including its finances, its kitchen, its staff, and its service model. If it is overstaffed, the business wastes money on unnecessary labor. Improvement Tips.

Operations 363

Operations Inventory Hiring Customer Service 363

Harbor Touch

MARCH 18, 2025

From smarter hiring to prepping for busy seasons, were sharing strategies that work across small bistros and bustling chains alike. Our goal is simple: give you tools to streamline operations, cut costs, and grow your business without burning out. Check references carefully and run quick trials. Small perks go far too.

Management 148

Management Management Seasonal Menu Cash Management 148

Modern Restaurant Management

APRIL 3, 2020

Used cooking oil, sometimes referred to as “liquid gold”, turns out to be an extremely valuable resource for both restaurateurs and refineries — and thieves. billion pounds of used cooking oil is generated annually from restaurants and other foodservice businesses. Stealing Grease is a Crime?

Recycling 550

Recycling Uniforms Restaurant Law Government 550

Modern Restaurant Management

MARCH 18, 2024

Environmental Consciousness – Consumer awareness and desire for more sustainable options is encouraging upcycling and waste reduction efforts that are good for business and good for the planet. Lcal and sustainable food is a mega trend in the restaurant business. This is where the discussion begins.

2024 474

2024 Food Truck Fast Casual Consumer Goods 474

Modern Restaurant Management

DECEMBER 10, 2019

According to a study, 82 percent of small businesses fail due to cash flow problems. A cash flow shortage occurs when more money is flowing out of the business than is flowing into it. To overcome your restaurant's cash flow crisis, you need to be ready to take action to save your business from an ultimate demise.

Cash Management 312

Cash Management Seasonal Menu Social Media Small Business 312

Xtra Chef

NOVEMBER 18, 2020

Food waste is a serious environmental and humanitarian issue. But restaurant food waste poses a huge problem for overall profitability in the business: The U.S. Department of Agriculture estimates that restaurants waste $162 billion in food each year. What Causes Restaurant Food Waste? Food Spillage.

Waste 110

Waste Food Front of House Compost 110

Goliath Consulting

JUNE 15, 2020

Mahesh Rajasekharan, CEO of Cleo, a software company that provides wide ranging big data integration solutions between businesses and applications, suggests that companies become more agile in their efforts to connect with multiple suppliers for the same product (3). “If What about issues concerning reducing food waste? 2) [link]. (3)

Supplies 311

Supplies Food Supply Sourcing Guest Recovery 311

Lavu

APRIL 17, 2025

Real-time inventory tracking helps restaurants save money by cutting food waste, improving stock management, and streamlining operations. Heres what it does: Reduces Waste : Tracks expiration dates and prioritizes older stock (FIFO method). Start using real-time tracking to save time, reduce waste, and improve profitability.

Inventory 78

Inventory Food Waste Mobile Ordering 78

Cheetah

FEBRUARY 2, 2021

While it affects our bottom line, let’s not forget the effects of food waste on our environment and our communities in general. Large enterprises across the food chain already realize the importance of demand planning, but small businesses are still anxious about making the leap.

Small Business 78

Small Business Food Supply Point of Sale Inventory 78

7 Shifts

SEPTEMBER 10, 2021

They provide insights into business strategy, guide business decisions, and are a reminder of why you started. Your mission statement is the “why” of your business strategy and captures why your restaurant exists. Poorly written mission statements, littered with cliches, buzzwords, and business jargon. The result?

Customer Service 370

Customer Service Fast Casual Customer Experience Back of House 370

Goliath Consulting

MAY 8, 2020

Off-premise catering is undoubtedly a compelling business opportunity for restaurant owners. Catering also gives businesses brand exposure and valuable marketing opportunities. Catering also gives businesses brand exposure and valuable marketing opportunities. annually through 2019 (4).

Catering 248

Catering Point of Sale Delivery Customer Service 248

EATER

APRIL 12, 2021

In the weeks and months that followed, the likes, retweets, and followers racked up (as did the number of people who kept referring to Stratford as “king”), and they haven’t really stopped since. Getting very busy. Did you have a busy winter? I’ve made myself busy. It’s like a small zucchini, but it hangs.

Back of House 364

Back of House 2020 Small Business Book 364

Perfect Daily Grind

JUNE 1, 2025

Why coffee prices and business costs are rising The surge in the C price over the last two years signifies a long overdue change in the coffee industry. At the same time, the entire supply chain feels the impact of rising green coffee costs, reshaping the buying behaviour of many businesses.

Point of Sale 78

Point of Sale Pricing Equipment Café 78

EATER

APRIL 25, 2023

Juan adds, “The combination became famous, and we started calling it caldosa,” a reference to the caldo that went into the first bag. Pacheco says the business sells over 2,000 bags of Picaritas a week at the Palmares venue alone, and the snack has helped Fory Fay expand with cevicherias in Zaragoza and San Ramón nearby.

Fine Dining 279

Fine Dining Back of House Point of Sale Advertising 279

Modern Restaurant Management

AUGUST 19, 2020

A number of restaurant and retail store owners in the city of Pasadena have quietly established the nation’s first dense “face-pay” network, top video.These small business owners have embraced an advanced facial recognition technology that lets their customers make secure, hands-free purchases using only their faces.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

EATER

APRIL 14, 2022

Co-founder Lola Landa, who identifies as Galician Jewish, runs the business with her husband Serhii Koniuhov and her sister Lena Mahera. We’re definitely not doing a traditional 200-person dinner with Hesed-Arieh, as we used to cater to in previous years,” she says, adding that they’re organizing a small seder at Kafe Jerusalem instead.

Dietary Restrictions 246

Dietary Restrictions Kitchen Safety Food Safety Seasonal Menu 246

7 Shifts

AUGUST 29, 2019

They’re wildly popular and highly profitable for your business. If you feel that removing the dog from your menu would be a bad thing for your business, leave it on there. You’ll want to make sure your kitchen stays efficient and that your menu is keeping your restaurant in business rather than putting it out of business.

Menu 279

Menu Point of Sale Website Management Online Ordering 279

ChowNow

JULY 17, 2024

An operations plan is a crucial component of your restaurant’s business plan. ” Outline Your Organizational Structure Outline the organizational structure of your restaurant, no matter how small your team may be. It outlines the day-to-day tasks required to run your restaurant smoothly and efficiently.

Operations 195

Operations Kitchen Safety Front of House Food Safety 195

Restaurant365

OCTOBER 27, 2021

It has been estimated that each year, more than 100 billion pounds of food is wasted in the United States. The waste of food is not only a waste of money and bad for the environment, but it is also making vulnerable populations even more vulnerable. That equates to more than $160 billion worth of food thrown away each year.

Waste 78

Waste Food Online Ordering Leadership 78

7 Shifts

MAY 23, 2024

The restaurant business is one of the most competitive industries, and this shows in the fact that only 20% of restaurants succeed in the market. Your restaurant expenses may vary depending on various factors, such as the equipment you use, your business location, the size of your operation, and whether you own or rent your commercial space.

Point of Sale 221

Point of Sale Food Supply Seasonal Menu Cash Management 221

Indoor Media

MARCH 15, 2021

Everyone makes New Year’s Resolutions — so why wouldn’t your business? Maybe your business met and surpassed heights you never imagined in years prior, or maybe you’ve found some new ideas to work on. If you’re a small business, you have to pay attention to what your competitors are doing. Learn From Your Competition.

Marketing 148

Marketing Advertising Small Business Merchandise 148

Indoor Media

DECEMBER 11, 2020

By combining the strengths of grocery store advertising with specific print mediums, we’ve created countless platforms for small businesses to increase their profits. We primarily partner with local businesses. Moreover, advertising within a grocery store allows you to brand your business as a key part of the community.

Advertising 147

Advertising Coupons Tip Distribution Small Business 147

Restaurant365

SEPTEMBER 10, 2021

The data from inventory management can help you place more accurate orders, calculate exact food costs, make informed menu changes, and address potential sources of food waste. However, it doesn’t account for potential real-life areas of inventory waste, like portioning mistakes, kitchen waste, or server errors.

Inventory 138

Inventory Management Management Point of Sale 138

Restaurant365

JUNE 4, 2020

On May 15, the Small Business Association (SBA) released its Loan Forgiveness Application for the Paycheck Protection Program (PPP). The 8-week (56-day) forgiveness period is referred to as the “Covered Period.” The selected reference period can either be the period from 2/15/19-6/30/19 or 1/1/20-2/29/20.

Blog 142

Blog Employee Relations 2020 Restaurant Law 142

EATER

JULY 9, 2021

Instead, I’ve been longing to spend my days safely wandering the dust-draped aisles of small-town antique stores and junk shops of all kinds in search of vintage Pyrex. Ashley’s referring to Amazon streaming series The Marvelous Mrs. Maisel , about a rising comedian in the 1950s. And then came Mrs. Maisel.”

Kitchen Safety 344

Kitchen Safety Food Safety 2007 Marketing 344

Lavu

MARCH 26, 2020

Coming off a hard winter and hoping sales would pick up for catering businesses, this sudden hit of all events canceling has pushed some catering businesses to the brink. What we need to do now is focus on what catering businesses can provide outside of their typical scope of business. Meal Prep Kits with Pickup Options.

Catering 127

Catering Food Truck Retail Small Business 127

Perfect Daily Grind

AUGUST 1, 2022

There’s no denying that the Covid-19 pandemic has had a lasting effect on coffee shops, roasters, traders, producers, and plenty of other coffee businesses around the world. Naturally, this placed immense pressure on local businesses (including coffee shops) which had to adapt to the sudden reduction in footfall.

2022 164

2022 Café Article Customer Service 164

The Restaurant Times

APRIL 27, 2022

Do you know how much food waste Americans generate every year? billion tons of food are wasted annually, the US is the highest contributor with nearly 80 billion pounds of discarded food. But the good news is that many US states have already started taking actions that encourage or force businesses to curb food wastage.

Waste 52

Waste License Recycling Customer Service 52

Restaurant365

JANUARY 4, 2022

Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste. The exact numbers may vary, but the underlying concept is the same: a small portion of your items will make up a disproportionate amount of your food cost. Build Flexibility into Your Menu for Daily Specials and New Dishes.

Inventory 148

Inventory Pricing Management Management 148

EATER

JANUARY 9, 2023

Fueled by low rents and the startup fervor of early 2000s Brooklyn, aspiring entrepreneurs in Đa Kao, Thảo Điền, District 3, and Yersin Market stuff food and drink businesses into the metropolis’s hidden alleyways and apartment blocks, bringing new energy to the shophouses and street food stalls that continue to hold down their communities.

2023 246

2023 Travel Front of House Dine-in 246

Touch Bistro

MAY 10, 2021

And one area that is often overlooked is the question of how to reduce food waste in restaurants. Food waste costs restaurants a staggering $162 billion per year , and in America alone, restaurants generate as much as 33 billion pounds of food waste per year. Different Types of Restaurant Food Waste.

Waste 59

Waste Food Compost Tip Distribution 59

The Restaurant Times

JANUARY 13, 2022

A survey conducted by Too Good To Go indicates that more than 1/3rd of the bakery output in the UK ends up being wasted. This is where it is recommended to start a waste-free bakery. Research by Too Good To Go states that around 50% of the UK bakeries have a documented plan in place to reduce food waste.

Waste 52

Waste Kitchen Safety Equipment Social Media 52

Perfect Daily Grind

AUGUST 10, 2020

These are referred to as guest coffees. He tells me that more than 50% of his wholesale business comes through multi-roaster cafes. Batch brew also allows customers to taste a small amount of coffee before committing to a whole cup. This means that they source their coffees from a variety of different roasters. Jaroslav Tu?ek

Café 190

Café Customer Experience Back of House Customer Service 190

EATER

SEPTEMBER 7, 2022

Today, says Gray, “I’ve been telling people it costs a quarter million dollars to get Ghetto Gastro for your business.”. Crab is a reference to the crab mentality, the idea that one crab might be able to escape a bucket on its own, but the other crabs will drag it back down.

Back of House 246

Back of House 2020 2016 Book 246

Restaurant365

JANUARY 28, 2020

The best forecasting depends on how you manage information, how much data you have access to, and the unique factors that influence the day-to-day of your business plan. Next, you will need to translate the period sales forecasts into how much labor is required for that amount of business. How to forecast your restaurant labor cost.

Inventory 145

Inventory Seasonal Menu Employee Relations Customer Experience 145