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 189

2024 Fast Casual Food Truck Allergens 189

Modern Restaurant Management

SEPTEMBER 16, 2020

In 2018, when China stopped accepting plastics and recycling from the US, waste management professionals wondered whether the recycling industry could survive the loss of a major market for America’s commodity scrap. Though landfill closures have also contributed to rising costs, recycling is still the cheaper option for waste disposal.

Recycling 153

Recycling Waste Workshop Training 153

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

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

Modern Restaurant Management

MARCH 9, 2022

Cross-contamination at a restaurant refers to the transmission of germs or other hazardous microorganisms from food, equipment, or humans to food. Future Market Insights reported that containers and packaging products make up the majority of municipal waste, accounting for 82.2 of overall waste generated in 2021.

Compost 208

Compost Sustainability Online Ordering Kitchen Safety 208

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 123

Fast Casual Fine Dining Food Truck Loyalty Program 123

Culinary Digital

FEBRUARY 23, 2023

Global agriculture wastes over 28% of its products, according to reports. World hunger, climate change, economic insecurity, and increasing stress on limited resources are all caused by food loss and waste. Source : Adobe Stock In terms of Affordability, Availability, Quality & Safety, Sustainability & Adaptation, the U.S.

Sustainability 52

Sustainability Food Agriculture Food Safety 52

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.

Fast Casual 370

Fast Casual Customer Service Customer Experience Back of House 370

Restaurant365

MAY 17, 2022

But it does not account for sources of inventory loss, such as spoilage, liquid spills, incorrect or inefficient food or drink preparation, customer complaint resolutions, or theft. An inventory management system accounts for both sales and all sources of inventory loss, which ensures accurate inventory tracking. That’s great.

Inventory 78

Inventory Management Management Food 78

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.

Fine Dining 148

Fine Dining Customer Experience Front of House 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.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

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 218

2022 Customer Service Online Ordering Website Management 218

The Restaurant Times

FEBRUARY 22, 2022

It’s no longer about waste and environmental damage. Restaurant sustainability refers to how restaurants reduce their environmental impact by tackling issues such as sustainable farming, carbon footprint, supply chain shortening, food waste, packaging, water conservation, energy use, recycling, and more.

2022 98

2022 Front of House Cash Management Online Ordering 98

Sustainability Beyond the Plate

JANUARY 26, 2017

If you produce 4 cubic yards* (the size of a standard commercial bin, not the smaller ‘cart’) or more of organic waste per week, you must separate and recycle that waste. When people differentiate between these two terms, they could be talking about other non-food organic waste streams like landscaping waste and cow manure.

Recycling 40

Recycling Waste Compost Reference 40

Mad Mobile

FEBRUARY 26, 2024

Meanwhile, a restaurant’s bar program represents a significant source of total revenue. Loss, waste, inconsistency — without careful management of bar inventory, you’re quickly losing a decent chunk of money. You may be wasting 10% of product We may be talking about bar inventory here, but food waste trends bear mentioning.

Inventory 40

Inventory Bar Management Management 40

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

Clover - Restaurants

APRIL 25, 2024

Here are some top reasons you should have recipe cards for your restaurant: To maintain quality and consistency: Even the most seasoned chef needs a reference every now and then. To help control cost: By precisely documenting ingredient quantities, recipe cards can help minimize food waste –and as a result, optimize profitability.

Design 52

Design Loyalty Program Social Media Allergens 52

Restaurant365

MAY 10, 2022

References. Your tracking must identify the timing of the first contact as well as the source of the contact. Don’t waste time scheduling a separate phone screen. In speeding up the reference process, look at your requirements. How many references do you require? Must references be from former employers?

Recruiting 78

Recruiting Hiring Reference Email Marketing 78

The Restaurant Times

FEBRUARY 28, 2023

Yet, according to BCG , only one out of every five restaurants fully utilize the vast amounts of data they have access to from various sources. Restaurant analytics refers to the process of assessing your restaurant’s data to gain meaningful data to enhance your restaurant’s overall performance. What Is Restaurant Data Analytics?

Operations 52

Operations Point of Sale Seasonal Menu Customer Experience 52

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 203

Customer Service Take-out Equipment Sourcing 203

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. Their forecasting process is automated, which means the business forecasting software is integrated with its point of sale systems and information sources about the economic, market, and even weather changes.

Small Business 78

Small Business Food Supply Point of Sale Inventory 78

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 148

Café Customer Experience Back of House Customer Service 148

The Restaurant Times

JUNE 1, 2021

It is crucial to monitor all activities that go into food production including sourcing, use of ingredients based on recipe and pricing. Source: Upserve. There is a lot of waste generated from restaurants on a daily basis. This excessive food waste demands good waste management. . Source: China Briefing.

Seasonal Menu 52

Seasonal Menu Online Ordering Inventory Waste 52

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 220

Recycling Uniforms Restaurant Law Government 220

Bingage

JANUARY 29, 2021

So let’s start without wasting time. SMS that encourages your existing customers to refer your restaurant to their family & friends. Customer feedback is a prominent source for collecting tangible data that is useful in taking important business decisions. Getting sales looks harder? Bingage made it easy for you?

2021 98

2021 Email Marketing Demo Loyalty Program 98

BNG Point of Sale

SEPTEMBER 2, 2021

Although this may seem low compared to other industries, it is because restaurants are impacted by what is commonly referred to as the big three expenses, namely: labor, overheads, and cost of goods sold. . Reduce Food Waste . In the kitchen, develop a laser focus on reducing food waste. 30% food costs . 30% labor .

Food Truck 52

Food Truck Loyalty Program Food Point of Sale 52

Apicbase

NOVEMBER 28, 2022

In those cases, tracing your ingredients enables you to find the source of contamination, recall the affected products quickly and efficiently, and reduce (or even avoid) food poisoning outbreaks. In addition, Apicbase enables you to register waste events. Logging waste ensures a closed traceability data loop.

Tip Distribution 52

Tip Distribution Kitchen Safety Food Supply Food Safety 52

EATER

JANUARY 31, 2024

In my house growing up, even candy that was a few days old — if it ever made it that long — never went to waste.) With sources of dragon’s beard candy dwindling in the U.S., Some social media creators threaten to reduce DBC to a trend, and purists like Jimmy and Brian Pan bristle at taglines that refer to DBC as “ Chinese cotton candy.”

Social Media 126

Social Media Online Ordering Hiring Back of House 126

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

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

ExactHire - Restaurants

DECEMBER 9, 2022

High-volume hiring refers to the practice of filling a high-number open requisitions within a short timeframe. Misalignment is the source of all problems in recruitment and onboarding exercises. A manual, hands-on approach to mass hiring wastes countless hours in skimming unqualified paperwork and documentation.

Hiring 98

Hiring Recruiting Customer Experience Document 98

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

Restaurant365

SEPTEMBER 16, 2021

The responsibilities can start off on the simpler end, like overseeing inventory counts or waste logs, and increase in complexity toward purchasing or budgeting. A culture of promoting from within can serve as a source of motivation for restaurant staff and help you fill open roles with qualified, vetted candidates.

Hiring 78

Hiring Loyalty Program Employee Relations Recruiting 78

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 Leadership Online Ordering 78

The Restaurant Times

JANUARY 31, 2022

Don’t be afraid to ask for references to ensure that you’re hiring the best candidate for your restaurant. Source: Vocal Media. The more experience a restaurant consultant has, the better equipped they will be to handle potential issues, and the more probable you will be able to launch your restaurant without difficulty.

Cash Management 52

Cash Management Kitchen Safety Point of Sale Hiring 52

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 195

Front of House Employee Relations Back of House Take-out 195

Lavu

JANUARY 21, 2020

Accounting refers to the collection, interpretation, classification, analysis, and reporting of financial data. The cash flow statement shows the sources of your restaurant’s cash and how you spent over a given period of time. Before looking at the role that accounting plays in your restaurant, let’s first understand what it entails.

Cash Management 78

Cash Management Point of Sale Inventory Information 78