Modern Restaurant Management
OCTOBER 2, 2023
Food waste is recognized as an endemic challenge around the world. is wasted each year, about 119 billion pounds, estimated at over $408 billion. For restaurants, an industry with challenging profit margins, minimizing food waste is nothing less than a survival strategy. But unchecked waste can threaten the bottom line.
Lavu
FEBRUARY 2, 2024
In the face of a staggering global issue, restaurants must proactively avoid food waste. billion tons of food are wasted annually across the globe. Restaurants, a big part of this challenge, can substantially impact by adopting sustainable practices and reducing their contribution to food waste.
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Culinary Cues
APRIL 23, 2022
The cost of raw materials seems to always go up, most ingredients that restaurants use are highly perishable, customer volume is less predictable than we would like, seasonal differences in quality are quite significant, the supply chain is out of step with demand, and waste seems to be a real problem in many operations.
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.
7 Shifts
SEPTEMBER 1, 2022
If you're standing in line waiting to order the special of the night, the seasonal Panzanella Salad, you don't want to hear “86 the special”. At some point when you were dining in a restaurant, you may have heard the BOH staff shout “86” and the name of a menu item to the waiters. How to stop 86ing menu items. What does 86 mean?
7 Shifts
AUGUST 6, 2021
Staff scheduling, inventory management, menu analysis , guest satisfaction, profitability, and so much more rest on the shoulders of accurate restaurant forecasting. Inaccurate sales forecasting can result in wasted funds on labor, inventory, and even operating expenses for the restaurant. Why Should You Conduct a Restaurant Forecast?
Modern Restaurant Management
NOVEMBER 30, 2023
Streamlining Inventory and Menu Studies show that restaurants waste an average of four percent to 10 percent of all the inventory they purchase. For instance, if table turnover rates are lagging, it might be time to train staff for faster service or tweak the menu for speedier dish preparation.
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