Modern Restaurant Management

FEBRUARY 4, 2022

A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. Sourcing ingredients locally or from all-natural farms. Water pollution and plastic waste have made many people look at restaurants. Health-Conscious Food Will Dominate Menus. Serving smaller portion sizes.

2022 547

2022 Customer Service Online Ordering Website Management 547

Culinary Cues

FEBRUARY 9, 2022

To do this, the chef must understand and practice solid cost control measures such as inventory control, recipe costing, portion control, as well as theft and waste control. It’s that simple. [] The Source of Creative Energy. THE LAW: The chef is in a position that requires negotiation with vendors, employees, and other managers.

Restaurant Law 450

Restaurant Law Coaching Café Sourcing 450

Culinary Cues

AUGUST 7, 2021

Far too often we invest our time in addressing the effects of a challenge rather than the source of the roadblocks that appear. So, first step – let’s refer to it as a challenge. Restaurant waste nips away at profitability – why? Challenges solved. – Quality of life for career restaurant employees is not that desirable.

Social Media 474

Social Media Cash Management Blog Equipment 474

Modern Restaurant Management

MARCH 18, 2024

Culinary methods and sources of inspiration for menus and venues were also part of this group’s discussion. Eighty-six percent of dames surveyed agreed that chefs have become trusted sources of knowledge beyond the menu. Ninety-two percent agreed that chefs are gaining recognition for their philanthropic efforts around the world.

2024 474

2024 Food Truck Fast Casual Allergens 474

Goliath Consulting

JUNE 15, 2020

Multiple Sourcing and Backup. If you haven’t considered multiple sourcing before, now is the time. According to John Davie, CEO of Dining Alliance, “Restaurateurs who are reopening and asking what they should do regarding supply chain should prepare to engage smaller suppliers who have multiple sources of product” (2).

Supplies 311

Supplies Food Supply Sourcing Guest Recovery 311

Modern Restaurant Management

JANUARY 20, 2020

FOG is an acronym for the fats, oils and greases derived from vegetable, plant or animal sources during cooking. A grease trap, sometimes referred to as a grease interceptor, is a plumbing device designed to capture FOG before they enter the wastewater system. Here are five must knows for your kitchen grease trap maintenance: 1.

Customer Service 391

Customer Service Take-out Sourcing Equipment 391

7 Shifts

SEPTEMBER 16, 2021

You won't be able to refer to your previous restaurant opening playbook and follow it to the letter. The benefits of this decision include relying on a proven business model, which will ease the opening and operating process, as you'll be able to refer to what worked (and what is working) at your original location. Supplier Sourcing.

Management 370

Management Management Document Hiring 370

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. That’s a lot of waste product coming from a steady diet of fries, chicken tenders and an anything-you-can-imagine-tastes-better-fried culture.

Recycling 550

Recycling Uniforms Restaurant Law Government 550

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. Hold frequent walk-in interview days to consistently source interested applicants. Improvement Tips.

Operations 363

Operations Inventory Hiring Customer Service 363

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. Understanding your target market is the foundation of making smart decisions for your menu, pricing, and overall guest experience.

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

Lavu

NOVEMBER 30, 2024

Steps to calculate costs : Determine unit costs, account for waste, and break down menu item costs. Improve profits : Analyze cost data to refine menu design, negotiate better supplier deals, and reduce waste. This setup allows you to compare theoretical costs with actual expenses, making it easier to spot waste or inefficiencies [2].

Seasonal Menu 78

Seasonal Menu Waste Inventory Cash Management 78

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. After all, when food is wasted at a restaurant, money and profits are, too.

Waste 110

Waste Food Front of House Compost 110

7 Shifts

SEPTEMBER 10, 2021

Indeed, according to mission statement expert and Entrepreneur contributor Tim Berry, 90% of mission statements in business plans fit this description and are, in his words “wastes of time, paper or digital space.”. It can be something as basic as delivering dependable service or offering locally sourced food from sustainable suppliers.

Customer Service 370

Customer Service Fast Casual Customer Experience Back of House 370

7 Shifts

AUGUST 19, 2020

Pandemic or otherwise, staff turnover eats into your profitability and wastes a considerable amount of managers’ time. It will be everyone’s (new and existing employees) guide for instructions, processes and all the answers to common questions, while being a great reference point to ensure staff feel engaged and supported.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

Perfect Daily Grind

JUNE 1, 2025

Additionally, logistical challenges, like the temporary suspension of operations at ports in Djibouti (where the majority of Ethiopian coffee exports are processed), have disrupted green coffee sourcing, thereby creating a more competitive marketplace. Simultaneously, business operating costs are increasing across the board.

Point of Sale 91

Point of Sale Pricing Café Equipment 91

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

7 Shifts

SEPTEMBER 6, 2024

COGS can be expressed as a percentage of your sales, often referred to as the COGS ratio. Labor While COGS typically refers to the cost of food, beverage costs, and other ingredients, labor also plays a crucial role in determining the overall cost of preparing and serving meals.

2024 195

2024 Seasonal Menu Inventory Audits 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. What exactly are we talking about when we refer to food waste?

Waste 78

Waste Food Online Ordering Leadership 78

7 Shifts

SEPTEMBER 19, 2019

For example, play a crucial role in sourcing candidates. Engineer Your Menu for Profits Menu engineering refers to the actions you take to create a more profitable menu. Reduce food waste. You can minimize waste in several ways. For example, adopt zero-waste cooking where you use every part of an ingredient.

Management 284

Management Management 2019 Employee Relations 284

Modern Restaurant Management

DECEMBER 21, 2022

Instead, as these solutions advance, companies should refer to their technology as “Smart Carts,” or something in the same vein, to give a more accurate representation of what they provide and come off as warm and welcoming tools designed to elevate hospitality.

2023 493

2023 Loyalty Program Mobile Ordering Customer Experience 493

Perfect Daily Grind

AUGUST 10, 2020

This means that they source their coffees from a variety of different roasters. These are referred to as guest coffees. Jaroslav also points out that cafés sourcing guest coffees need to be careful not to overreach and offer too many different guest options. Some decide to experiment with other roasters from abroad.”.

Café 198

Café Customer Experience Back of House Customer Service 198

EATER

JANUARY 12, 2022

In the cookbook, Joanna Gaines refers to what she does as ‘recipe development’ even though she’s clear that this particular recipe was handed down from a friend. Upon reaching the end of this great brownie journey, which physically took me no further than my neighborhood grocery store, I felt I’d wasted my time.

Definition 329

Definition Bar 2021 Take-out 329

Perfect Daily Grind

APRIL 8, 2022

Fairtrade International announces new Living Income Reference Price for Indonesian coffee producers. The Living Income Reference Price is offered as guidance for companies wanting to pay living wage incomes in their supply chains. Fairtrade launched its first Living Income Reference Price in 2021 for Colombian farmers.

Pricing 158

Pricing 2022 2021 Recycling 158

Perfect Daily Grind

MAY 11, 2022

She refers to the first wave of coffee as to when consumption in the US was rapidly increasing during the early 20th century. It can refer to a certain region or area of the country, for instance. This includes shifting to zero-waste packaging by 2025 and reducing carbon emissions from the transportation of coffee.

Food Supply 208

Food Supply Supplies Sustainability 2003 208

7 Shifts

MAY 27, 2021

A rotating shift refers to the change from one shift to another – for example, an employee might work the lunch shift on Mondays in one month, but rotate to the Monday dinner shift in another month. A rotating schedule is a scheduling strategy that periodically adjusts an employee's days and/or hours worked over a set period of time.

Front of House 370

Front of House Employee Relations Back of House Take-out 370

Cheetah

JULY 1, 2021

Important hidden costs that operators sometimes overlook include waste, gas money and countless billable hours spent on roaming the aisles of wholesale warehouses like Restaurant Depot. JIT also guarantees you get 100% usable product, which translates to zero waste. Increase Profit Margins with Smart Menu Engineering. Be Transparent.

Customer Experience 148

Customer Experience Front of House Fine Dining Customer Service 148

Cheetah

JULY 1, 2021

Important hidden costs that operators sometimes overlook include waste, gas money and countless billable hours spent on roaming the aisles of wholesale warehouses like Restaurant Depot. JIT also guarantees you get 100% usable product, which translates to zero waste. Increase Profit Margins with Smart Menu Engineering. Be Transparent.

Customer Experience 148

Customer Experience Front of House Fine Dining Customer Service 148

7 Shifts

AUGUST 29, 2019

Look into lowering ingredient cost to keep menu prices the same by sourcing less expensive ingredients or acquiring new vendors. If your restaurant uses an inventory management software, you can refer to this to track your actual inputs versus your outputs to see just how efficient your kitchen is. 4 Menu Design Steps to Follow 1.

Menu 279

Menu Point of Sale Website Management Online Ordering 279

7 Shifts

JUNE 4, 2021

When you keep track of your inventory turnover, you can make sure you're not overordering ingredients, which can lead to high food waste, akin to throwing money away. To calculate sales per labor hour, you need the following: Total revenue, from all sources. Why is inventory turnover ratio important?

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

EATER

DECEMBER 15, 2021

The resident chef Valérie Radou creates the bistronomic menu, sourcing entirely from local Champenois producers, after going through and tasting Ruinart Brut, Ruinart Millésimé, Ruinart Blanc de Blancs, and Ruinart Rosé cuvées with the oenological team.

Back of House 284

Back of House Tourism Hotels Vineyard 284

EATER

SEPTEMBER 11, 2024

Her lack of formal culinary training was a source of insecurity until she realized that “I went through the same crash course that other untrained cooks go through — I just had the opportunity of doing it publicly,” she says. In general, she says, “I think I fall on the sword for myself way more than I do [for] my audience.”

Food 286

Food Social Media Point of Sale Book 286

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

Lavu

NOVEMBER 17, 2023

This process, often referred to as determining the “profit margin by subtracting,” includes factoring in the cost of ingredients, labor costs, overhead expenses, and other operational expenses. This involves sourcing wholesale ingredients, reducing waste, and adjusting menu prices as needed.

Fast Casual 138

Fast Casual Food Truck Fine Dining Loyalty Program 138

EATER

JULY 9, 2021

The brand’s refrigerator dishes, stackable glass dishes with lids, were touted as a way to save leftovers and reduce food waste, while the glass’s superior heat retention quality could be described as an early way to be energy efficient and use less fuel during cooking. What happened next is the source of some major controversy.

Kitchen Safety 343

Kitchen Safety Food Safety 2007 Definition 343

Restaurant365

FEBRUARY 22, 2022

There’s sales and customer data, labor performance data, and even data telling you how much food you waste. While restaurant reporting refers to your numbers, restaurant analytics, on the other hand, provide actionable insights. Analytics may combine different sources of data or offer a dynamic view on various data segments.

Point of Sale 147

Point of Sale POS Inventory Seasonal Menu 147

EATER

SEPTEMBER 7, 2022

Black Power Kitchen is as much a cooking manual as it is a manifesto of Ghetto Gastro’s decade-long mission: Seeing eating as simultaneously a form of survival and a source of luxury, Black Power Kitchen frames food as a form of love, but also a weapon — one that has long been wielded against communities like Ghetto Gastro’s in the Bronx.

Back of House 246

Back of House 2020 2016 Book 246

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. Source: Pinterest.

Waste 52

Waste Kitchen Safety Equipment Social Media 52