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

Perfect Daily Grind

AUGUST 16, 2022

There’s no doubt that seasonality plays an important role in influencing consumer behaviour. Seasonal signature drinks have also become commonplace in coffee shops across the world. For many coffee shop owners, including seasonal food and beverages is essential to boost sales and maintain customer interest.

Design 157

Design Menu Seasonal Menu Social Media 157

Modern Restaurant Management

JANUARY 20, 2021

Growing your produce is an especially great way to: Choose fruits and vegetables you want to feature on a menu. Offer seasonal items. Waste Reduction. Another way to make your restaurant more sustainable is to reduce the amount of waste you produce through daily operations. Control how those items are cared for.

Sustainability 194

Sustainability Food Supply Front of House Waste 194

Buzztime Business

JUNE 27, 2023

In summertime, particularly, restaurants face several seasonal challenges that are culprits for driving up their food and operational costs. Create Summer Menus Featuring In-Season Fruits and Vegetables: Summertime brings with it a bounty of fresh fruits and vegetables. People tend to be less hungry in the summer heat.

Seasonal Menu 78

Seasonal Menu Food Supply Waste Food Order 78

7 Shifts

JANUARY 31, 2024

Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. One other way you may need to manage inventory is with menu planning. Log item transfers and wastes. Stock incoming inventory. Check inventory levels.

Management 397

Management Management Kitchen Safety Front of House 397

Modern Restaurant Management

DECEMBER 8, 2023

That means you’re almost done for the year, but it also means the holiday season is here. With this uptick in business, there are three things independent restaurants should watch out for this season to ensure your business is prepared to meet the holiday demand. Consider re-forecasting your business supply needs for the season.

Food Supply 114

Food Supply Seasonal Menu Email Marketing Front of House 114

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. Simplified Menus. Menu variety plays a substantial role in every dining experience. Health-Conscious Food Will Dominate Menus.

2022 214

2022 Customer Service Online Ordering Website Management 214

Culinary Digital

FEBRUARY 28, 2024

A streamlined menu serves as a powerful tool in the ongoing battle against food wastage, and it achieves this by implementing several key mechanisms that harmoniously contribute to waste reduction. One of the foremost advantages of clearly defined portion sizes is the prevention of over-serving.

Food 52

Food Seasonal Menu Inventory Waste 52

Modern Restaurant Management

SEPTEMBER 9, 2021

If this means deleting menu items, don't be afraid to do it. Otherwise, these products may go to waste. Maybe the menu item needs a better menu description. If there is a menu item listed as "Roasted Turnips," it may not be a top seller. They have to price it on the menu and add it to the inventory.

Pricing 193

Pricing Food Seasonal Menu Food Order 193

Lavu

DECEMBER 9, 2019

Restaurants that succeed in improving their food costs without immediately resorting to band-aid strategies like raising their menu prices or trying to work with less staff gain a tremendous competitive advantage. Minimize Waste. In fact, it’s one of the biggest contributors to the current food waste problem. Make It Seasonal.

Food 91

Food Point of Sale Seasonal Menu Waste 91

Modern Restaurant Management

DECEMBER 28, 2023

As travel season approaches, we anticipate seeing more people lean into making their vacation destinations feel more like home, with an increase in activities like cooking while traveling! Respondents collectively serve more than 14 million covers annually and have more than 3.2 million Instagram followers.

2024 145

2024 2023 Food Order 2013 145

7 Shifts

SEPTEMBER 6, 2022

Consider what foods you love, what the local community loves, and what cuisines and menu items are not currently available in your region. Ceviche is a raw fish and vegetable dish from Peru served in many South and Central American countries. Showcase the bounty with fresh and seasonal dishes. 33 Food Truck Ideas. La cevicheria.

Food Truck 195

Food Truck Food Seasonal Menu Mobile Ordering 195

Margin Edge

FEBRUARY 3, 2022

We know that as resourceful, resilient, battle-seasoned bad asses, many of you restaurateurs may find that there are a few things on this list you’re already doing. Track waste. Keep your menu seasonal. Analyze your menu. Track Waste – In the Kitchen and the Dining Room. 6 Ways to Reduce Food Costs.

2022 98

2022 Food Seasonal Menu Waste 98

Ken Burgin

JUNE 13, 2023

I asked ChatGPT how artificial intelligence, while maintaining a personal touch and creativity in your kitchen, can streamline operations, reduce waste, and boost a restaurant’s efficiency and profitability. It can organise recipes by ingredients, cuisine, meal type, season, or any other category.

Management 68

Management Management Dietary Restrictions Seasonal Menu 68

Restaurant365

FEBRUARY 25, 2022

Pho is essentially a richly seasoned beef broth that is ladled over rice noodles and thinly sliced beef, chicken, or seafood and accompanied by fresh herbs, fish sauce, bean sprouts, chilies, and limes for additional flavor. The dish is ubiquitous across the island, served everywhere from beachside shacks to fancy resorts. to produce.

2022 148

2022 Menu Seasonal Menu Pricing 148

Modern Restaurant Management

MAY 3, 2023

Modernized Comfort Food, Low Waste Menus, and Mindful Proteins are among the trends identified inUnilever Food Solutions’ first-ever global foodservice trends report. The Future Menu Trends Report 2023 reveals eight global menu trends predicted to impact the restaurant industry in the years to come.

Menu 88

Menu Seasonal Menu 2023 Food Supply 88

Squirrel Systems

APRIL 11, 2024

Summer time = Patio time We all eagerly plan for and anticipate the summer season, as the promise of warmer weather usually means we get to be outdoors longer and enjoy more sunlight. With tablets, servers get to spend more time with guests at the table, giving them the chance to better explain the menu.

POS 97

POS Operations Mobile Ordering Front of House 97

Culinary Cues

MARCH 30, 2020

[] EFFECTIVE MENUS: As the concept evolves there will be exciting opportunities for chefs to reimagine menus that work, menus that require fewer, well-compensated employees who still bring the talent and passion to the kitchen everyday. Let’s start from scratch and build a menu with these critical factors in mind.

Small Business 358

Small Business Food Supply Food Truck Healthcare 358

Modern Restaurant Management

FEBRUARY 2, 2023

This Super Bowl season, your plays should showcase accurate forecasting, efficient ordering, and menus engineered to earn cheers from both teams. With more food comes the potential for more waste. restaurants rack up 22-33 billion pounds of food waste per year. They may find their way onto your menu forever.

Menu 88

Menu Point of Sale Seasonal Menu 2025 88

7 Shifts

JANUARY 31, 2024

Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. One other way you may need to manage inventory is with menu planning. Log item transfers and wastes. Stock incoming inventory. Check inventory levels.

Management 195

Management Management Kitchen Safety Front of House 195

Modern Restaurant Management

JUNE 23, 2020

billion tonnes of food is wasted each year, a clear motivation for thinking about reducing food waste to protect the environment. Sustainable dining out, and eating at home of course, is one way to reduce wastefulness of natural resources, both contributing to the protection of the environment and encouraging healthier eating habits.

Sustainability 123

Sustainability 2030 Food Supply Waste 123

Ken Burgin

JUNE 6, 2023

Here are the training suggestions I was given by ChatGPT for FRONT OF HOUSE S TAFF Menu Knowledge Training : Utilise ChatGPT to create quizzes and interactive modules to test employees’ understanding of the menu. Questions could range from ingredients of dishes to potential allergens.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

Modern Restaurant Management

APRIL 8, 2020

So, what do you serve instead? The National Restaurant Association found that almost half of consumers surveyed consider a restaurant’s sustainability efforts — such as recycling, donating food, or reducing food waste — when making the decision to spend money on a venue. CBD Drinks.

Events 176

Events Beverage Recycling Seasonal Menu 176

Restaurant365

DECEMBER 2, 2021

The holiday season is upon us. Cooler weather, festive celebrations and delicious seasonal menus have traditionally solidified November and December as lucrative months for the restaurant industry. This leaves many restaurant owners and operators asking, “How are we going to navigate this holiday season?”. Daily P&L.

Seasonal Menu 60

Seasonal Menu Food Supply Supplies Waste 60

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. During peak seasons, considering outsourcing certain services becomes a practical solution to ensure seamless operations. The first gusto! It makes everything easier.

2024 208

2024 Loyalty Program Cash Management Customer Experience 208

Mad Mobile

MARCH 1, 2024

High-quality menu imagery per dish In the age of digital dining, restaurant tablets offer a tantalizing upgrade to traditional menus with their ability to showcase high-quality imagery for each dish. If your chef is running an in-demand special, you can easily adjust the price or remove it from the menu when it’s sold out.

Seasonal Menu 40

Seasonal Menu POS Loyalty Program Customer Experience 40

Apicbase

OCTOBER 28, 2022

If CoGs and overheads rise due to inflation, your menu prices should follow. But before adding a flat 5% to each menu item, use these tactics. In normal circumstances, when menu prices have to be adjusted, it is usually done strategically and with great caution. Use these tactics before you add a flat 5% to your menu.

Pricing 98

Pricing Point of Sale Inventory Seasonal Menu 98

Open for Business

OCTOBER 20, 2023

From budgeting and licensing to crafting the perfect menu, here’s everything you need to know about how to open a restaurant. Market research Before you even think about the menu or location, you need to understand the guests who will walk through your doors. Creating the menu Your menu is the restaurant’s calling card.

License 78

License Email Marketing Front of House Seasonal Menu 78

The Rail

NOVEMBER 2, 2023

By Indiana Lee, Contributor As we begin to move out of the fall season and into the winter, restaurant and bar owners are making preparations for what tends to be a challenging season. Adapting offerings based on the season is an expected, if somewhat inconvenient, requirement of working in the service industry.

Sustainability 52

Sustainability Seasonal Menu Audits Outdoor 52

Restaurant Clicks

JULY 15, 2021

An adequate food cost ratio helps you price your menu to sell dishes effectively and maximize profit. Basically, the ideal cost is the cost of running a restaurant without any waste. Your business’s ideal food cost will serve as your target price. Total Sales per Serving = Amount Sold Weekly x Sales Price.

Food 78

Food Seasonal Menu Inventory Point of Sale 78

EATER

OCTOBER 28, 2022

Bafflingly for a city which prides itself on its seasonal, grower-guided, zero waste credentials, there were no Green Stars awarded, which highlight restaurants at the forefront of sustainability. No Vancouver restaurants achieved two- or three-star ratings.

Fine Dining 101

Fine Dining Casual Back of House Social Media 101

Restaurant Clicks

OCTOBER 26, 2021

The Hudson Cafe has been serving brunch in the center of Downtown Detroit for a decade. The menu is diverse and expansive, making The Hudson Cafe the perfect place to dine with your family and friends. If you prefer a savory breakfast, look no further than the Benedicts Menu. Selden Standard. Make a Reservation.

Fine Dining 122

Fine Dining Website Management Back of House Seasonal Menu 122

The Restaurant Times

JUNE 6, 2023

By optimizing inventory management, restaurant software empowers businesses to minimize waste, prevent overstocking, and maintain adequate supplies. The software allows for accurate cost calculations for menu items by tracking ingredient costs and portion sizes.

Inventory 52

Inventory Management Management Food Supply 52

Cheetah

DECEMBER 14, 2021

This winter be sure to have at least two vegan desserts with massive profit margins on the menu to increase ticket sizes and improve your bottom line. Those predictions held true, and in the past two years the number of plant based menu items in US restaurants has increased by 1,320%, including desserts.

Food Supply 148

Food Supply Seasonal Menu Cash Management Pricing 148

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 serve as training: Using detailed recipe cards help new hires avoid making errors and gain confidence more quickly.

Design 52

Design Loyalty Program Social Media Allergens 52

Modern Restaurant Management

JANUARY 12, 2022

The survey found that consumers have a short window before they get exacerbated with the time it takes to get their order: More than half (54 percent) of in-house diners don’t like to wait more than 10 minutes to be served and 76 percent are impatient after 15 minutes.

2022 200

2022 Mobile Ordering Guest Recovery Point of Sale 200

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