Modern Restaurant Management

OCTOBER 18, 2019

Winnow Raises $20M to Fight Food Waste. The company, with US offices located in Iowa City, has recently made headlines in the country, having been selected as a food waste innovator and recipient of the Zero Hunger | Zero Waste Kroger Foundation Grant. 63 million tons of food is wasted every year. ” Marc Zornes.

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Waste Food Franchise Franchising 262

Modern Restaurant Management

JANUARY 22, 2025

Here is how 3D modeling simplifies renovation planning: Accurate Resource Allocation : 3D modeling software offers accurate material estimation to avoid unnecessary waste and hidden expenses. Allowing designers to adjust everything, from seating and kitchen workflows to lighting and décor.

Design 221

Design Technology Fine Dining Fast Casual 221

Modern Restaurant Management

FEBRUARY 16, 2021

As President of the Food & Delivery segment of Novolex, I’ve had a front seat to these dramatic changes, and to the challenges facing the industry as it struggles to survive and adapt. Legislators Will Rethink How to Better Manage Product Waste.

Food Safety 558

Food Safety Recycling Restaurant Law Front of House 558

Modern Restaurant Management

DECEMBER 31, 2024

This zero waste cooking technique will also allow chefs and bartenders to creatively repurpose leftover produce and give it new life. While swicy took the front seat this year, Rubix’s proprietary research found that 5 percent more Gen Z respondents reported having frequent sweet and salty cravings over sweet and spicy.

Beverage 450

Beverage 2025 Fine Dining Guest Recovery 450

Modern Restaurant Management

NOVEMBER 5, 2019

This edition of MRM News Bites features McDonalds, the Food Waste Reduction Alliance, OpenTable, Ordermark, Hudson Group, Hakkasan Group , Waitr and Checkers, ICV Partners, Restaurant Technologies, Diebold Nixdorf and Alto-Shaam. " Reducing Food Waste. Changes at the Top for McDonald's.

Waste 253

Waste Food Leadership Customer Service 253

ChowNow

FEBRUARY 13, 2025

Do you lose money due to food waste? Intelligent management software takes the guesswork out of these critical tasks by using automation and AI to improve efficiency and reduce waste. Inventory management tools, such as MarketMan , track stock levels in real-time, preventing both shortages and excess waste.

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2025 Technology Loyalty Program Mobile Ordering 195

Modern Restaurant Management

MARCH 7, 2022

By following the first in, first out (FIFO) methodology of food inventory management, you reduce waste and ensure that your food stays safe and tastes good. It makes no sense to take up too much kitchen space with a large range in a restaurant with limited seating. Disposal Sinks : To dispose of solid food waste safely.

Equipment 473

Equipment Kitchen Safety Food Safety Waste 473

Modern Restaurant Management

JUNE 12, 2024

Additionally, digital inventory management systems provide real-time stock updates, helping maintain optimal inventory levels, reduce waste, and ensure the availability of ingredients. Seating to First Server Contact : Cameras can track the duration from when a customer is seated to when a server approaches them.

Loyalty Program 473

Loyalty Program Mobile Ordering Dietary Restrictions Customer Experience 473

Modern Restaurant Management

JULY 21, 2020

With reduced seating mandate, excellent take-out options can make all the difference to the continued success of the restaurant. Further, COVID-19 has put a spotlight on controlling costs and waste as best practices. Manual task tracking is error prone and difficult to keep track of.

Kitchen Safety 465

Kitchen Safety Food Safety Front of House Technology 465

Lavu

OCTOBER 13, 2023

This should include all tables available for seating customers. Optimize seating arrangements: Arrange tables in a way that maximizes the use of available space without compromising customer comfort. This practice not only keeps the restaurant tidy but also signals to waiting customers that the table is ready for seating.

Seating 174

Seating Mobile Ordering Customer Service Online Ordering 174

Modern Restaurant Management

APRIL 22, 2022

Everything in restaurants is about speed: How quickly can they get customers in, out, and seat another table? In-app pre-ordering solutions to help with food waste. million tons of food waste annually, equating to more than $25 billion in losses. According to ReFED , the US restaurant sector generates 11.4

Technology 492

Technology Mobile Ordering Customer Service Food Order 492

Modern Restaurant Management

AUGUST 3, 2020

Masks and distanced seating are great short-term adaptations to the current climate but restaurants must work toward returning to full capacity. While it may seem like restaurants can survive and return to normal with band-aid solutions like masks and distanced seating, this is not the case.

Technology 450

Technology Consumer Goods Customer Experience Seating 450

ChowNow

FEBRUARY 21, 2025

A packed dining room is great, but without the right system, long wait times and disorganized seating can lead to frustrated customers and lost business. These apps help restaurants accept reservations online, organize their waitlists, and even optimize seating arrangements to maximize table turnover.

2025 195

2025 Loyalty Program Mobile Ordering Online Ordering 195

Modern Restaurant Management

JULY 22, 2021

Not to mention that after practicing social distancing for over a year, not everyone will be thrilled to go back to tight seating arrangements indoors. They became even more cost-efficient, food waste conscious and generally more responsible. Online Ordering Will Continue to Thrive.

Allergens 520

Allergens Online Ordering Fast Casual Food Safety 520

Modern Restaurant Management

NOVEMBER 15, 2022

Consider resizing menu items down, especially if you notice consistent food waste from a specific item. Shorten the menu, allowing for less waste, less purchasing and less labor. Another way to introduce price increases is to introduce new elements to the menu. New and exciting items make it harder to discern specific price increases.

Pricing 490

Pricing Food Supply Seasonal Menu Menu 490

Modern Restaurant Management

JULY 8, 2020

contactless payment, mobile ordering, text on arrival for seating).” For example, menus that get passed through countless hands are no longer needed, wasteful disposable menus are eliminated, and instead dynamic digital menus offer high-quality dish images and descriptions.

Hospitality 520

Hospitality Technology Mobile Ordering Food Safety 520

Restaurant Business

JUNE 11, 2025

The spinoff is just 1,500 square feet and will focus on takeout, though it also seats 65. Simultaneously, the company also created a fast-casual version of Perkins called Griddle & Go, another nod to younger, on-the-go customers. But the brand remains the toughest turnaround in the restaurant industry.

Fast Casual 185

Fast Casual Front of House Back of House Leadership 185

Modern Restaurant Management

AUGUST 19, 2020

Seated Acquires VenueBook. Seated acquired digital event booking platform VenueBook. With Seated Events, Seated at Home, and Seated, restaurants can drive demand to their three primary sources of revenue in a single, easy to use rewards platform.” and the surrounding region. . and the surrounding region. .”

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

Modern Restaurant Management

OCTOBER 2, 2020

The economic aspect of sustainability often takes a back seat to the other two elements, but right now, it’s the key to surviving and thriving in the time of COVID-19. The truth is: waste management, recycling, hood cleaning and grease trap services are more often than not a source of overspending and inefficiency.

Sustainability 362

Sustainability Operations Management Management 362

ChowNow

APRIL 11, 2025

That leads to a ton of wasted time constantly trying to create workarounds, and your staff will feel that frustration every shift. That means fewer errors, faster service, and no more wasted steps running back and forth to a POS terminal. It also gives servers more face time with guestsand less time scrambling in front of a screen.

Front of House 195

Front of House Allergens Online Ordering Back of House 195

Modern Restaurant Management

JUNE 1, 2022

One of the (many) industry shifts resulting from the pandemic is that many restaurant brands and businesses are realizing that they no longer need or want as much interior seating.

Design 520

Design Supplies Equipment Education 520

Modern Restaurant Management

DECEMBER 4, 2023

With a virtual queuing system, notifications can be sent directly to the customer’s device to inform them of status updates, including unexpected reservation changes or the amount of time remaining until they’ll be seated. This effort transforms previously wasted downtime into productive interactions with your brand.

Customer Experience 506

Customer Experience Customer Service Technology Communication 506

Lavu

JUNE 6, 2025

By closely monitoring and optimizing this percentage, restaurants can better manage their inventory, minimize waste, and lower their overall expenses, ultimately maximizing cost reduction. Yield Percentage: Calculate the yield percentage to account for any waste or shrinkage during cooking. Food cost control is crucial.

Loyalty Program 78

Loyalty Program Waste Recycling Inventory 78

ChowNow

APRIL 15, 2025

Monitoring your COGS helps you spot food waste, theft, over-ordering, or supplier price hikes before they eat into your gross profit margin. A higher table turnover rate means youre serving more guests with the same seating capacity, which can increase revenue without raising costs.

Operations 195

Operations Email Marketing Point of Sale Online Ordering 195

Modern Restaurant Management

SEPTEMBER 23, 2020

These may include additional cleaning measures like sanitizing between seatings, contactless payment, social distancing via spacing tables, and employees wearing masks. By encouraging diners to book and pay in advance, restaurants can better manage food waste, curb no shows and drive much needed revenue. Serving Up a Side of Democracy.

Serving 517

Serving White Paper Food Recycling 517

Modern Restaurant Management

SEPTEMBER 2, 2020

Set seating times. Another idea would be to offer a prix-fixe at a discount (making sure you still have profitability) that includes a few choices from 3 different categories from the same menu you are already using for delivery and takeout (this cuts down on waste and labor). and BOH (including cooks, chefs, etc.).

Outdoor 508

Outdoor Fine Dining Dine-in FOH 508

7 Shifts

MAY 31, 2021

For a restaurant to operate efficiently, it needs to be stocked up with the right amount of inventory – however, it can't be so stocked up that food waste becomes an issue. For example, at a casual family restaurant, the service model might look like this: The host greets the party and seats them. Reduce Food Waste.

Operations 363

Operations Inventory Hiring Customer Service 363

Modern Restaurant Management

DECEMBER 28, 2023

Failure to adapt will make securing a seat at the table an uphill battle for tech companies. The Future of AI Kimpton culinary experts anticipate more chefs will be open to integrating AI tools to optimize processes, reduce food waste and help make food more accessible, providing a new solution to operating as sustainably as possible.

2024 474

2024 2023 Food Order 2013 474

7 Shifts

OCTOBER 22, 2024

Blog about food to boost your restaurant’s online visibility Don’t waste your website’s potential by just posting your menu or event updates. For example, if you want to fill more seats on slow nights, run an ad that promotes a special offer like a "2-for-1 Tuesday" or a "Weekend Dinner Special."

Book 195

Book Marketing Email Marketing Social Media 195

Modern Restaurant Management

OCTOBER 22, 2020

This is an opportunity for chefs and managers to take advantage of data and build cleaner processes that enable them to cut costs, reduce waste, and ultimately, survive. restaurant searches using the "outdoor seating" filter on Yelp was up more than five times compared to the same time last year. In Q3 2020, the share of U.S.

2019 495

2019 Food Supply Food Truck Outdoor 495

QSR Automations

JANUARY 31, 2025

Here are some ways they combine forces to tackle waste: Minimizing Food Waste with Precise Order Management When ConnectSmart Host updates table status and guest preferences, that information flows directly to ConnectSmart Kitchen. Real-time communication of large party seating prevents kitchen overwhelm. The result?

Waste 52

Waste Front of House Operations Back of House 52

Modern Restaurant Management

JUNE 27, 2025

A smaller but significant portion of those surveyed hope AI will strengthen their digital marketing efforts (26 percent), optimize food prep and waste management (25 percent), enhance crew experiences (21 percent), and help them develop new products and concepts (20 percent). Results also showed that 56 percent of adults in the U.S.

Loyalty Program 371

Loyalty Program 2025 Customer Experience Customer Service 371

EATER

SEPTEMBER 26, 2023

With a flagship 1,800-seat location in the city of Erbil and a second 800-seat location in Sulaimani (also spelled Sulaymaniyah), ABC is one of Iraq’s most popular restaurant brands, with often busy dining rooms, large social media followings, and billboards all over. Children mob the costumed figure, squealing with delight.

Employee Relations 348

Employee Relations Travel Sports Social Media 348

Culinary Cues

MAY 15, 2021

When the economy was weak then restaurants were in the driver’s seat – more applicants than jobs available led to a competent workforce that was underpaid and overworked. The “new” strategy must be to plan more effectively. Our labor pool is very fragile: For decades – labor issues moved in waves.

Customer Experience 449

Customer Experience Cash Management Customer Service Front of House 449

Modern Restaurant Management

FEBRUARY 2, 2024

This efficiency level reduces waste, saves time, and ensures a high standard of food quality. For instance, knowing a regular customer's favorite dish or seating preference can transform a routine meal into a customized experience. For example, IoT devices can notify when stock is low, or equipment is not functioning optimally.

Operations 472

Operations Front of House Customer Service Customer Experience 472

Modern Restaurant Management

NOVEMBER 4, 2021

This puts the customer in the driver’s seat and removes the reliance and uncertainties on timeliness of delivery offered by third parties. This all equates to less wasted ad spend and a more loyal user base. This is precisely where the value of location data comes into play.

Mobile Ordering 508

Mobile Ordering Marketing Menu Fast Casual 508

Modern Restaurant Management

FEBRUARY 28, 2020

Guests may enjoy a variety of seating arrangements, two bars, as well as private cabanas and daybeds offering bottle service and other five-star experiences. Food waste is one of the leading contributors to climate change, and more than 80 percent of it occurs downstream within retail and foodservice establishments (ReFED).

Coaching 419

Coaching Point of Sale Customer Experience Retail 419