Modern Restaurant Management

APRIL 4, 2024

Once sustainability rises to the top of the to-do list, the next hurdle is lack of information about the sources of the food they are buying and the practices used to produce it. Restaurant operators can think of sustainability in three phases: sourcing, operations, and disposal. Actions like waste reduction are actually cost savers.

Sustainability 196

Sustainability Book Waste Food Supply 196

Modern Restaurant Management

FEBRUARY 7, 2024

They drive the demand for clean labels, responsibly sourced ingredients and sustainability. Restaurants that provide clear information about the sourcing of their ingredients and the ethics behind their operations are likely to win the loyalty of this conscientious cohort.

Social Media 197

Social Media Customer Experience Influencer Dine-in 197

Culinary Cues

JANUARY 20, 2024

Of course, water should be served and unless a guest chooses the more expensive options for bottled or sparkling water it should flow freely throughout the meal. [] AN ENTRÉE IS NAKED WITHOUT VEGETABLES Yes, restaurants have, to at least a baseline degree, a responsibility to provide a balanced meal. Do it right!

Fine Dining 389

Fine Dining Food Truck Back of House Pricing 389

Modern Restaurant Management

JANUARY 18, 2024

With consumers seeking more than just a drink – they are looking for a 'moment' Bartenders are tasked with crafting immersive experiences, using aroma, visual presentation, and unique serving methods to create unforgettable cocktail encounters. They truly capture the refined craft of mixology, without the alcohol.

2024 110

2024 Compost Sustainability Presentation 110

Modern Restaurant Management

MARCH 1, 2024

Chefs, and consumers already know this, we’re just here to make it easy for chefs to serve it up. Up until now it’s been hard for a restaurant or a foodservice operator to manage the impact of sourced meat, while still delivering dishes guests want and love.

Sustainability 189

Sustainability Allergens Workshop Magazine 189

The Restaurant Group

DECEMBER 4, 2023

The Surge of Solo Dining: Embracing Current Restaurant Trends Restaurants are welcoming the solo diner market through their seating and spaces and good-for-one serving sizes. Restaurants are, therefore, finding ways to serve them just right with personalized menus for one and avoiding over-catering to them with a myriad of options.

2024 78

2024 Food Supply Social Media Dine-in 78

Modern Restaurant Management

OCTOBER 16, 2023

Source: *Causeway Solutions 2023 Dining Out and Household Spending Now that we know a little bit about overall dining habits, we looked at how people’s feelings and attitudes about other things influence their dining preferences. 62 percent rarely or very rarely enjoy fine dining. Only 26 percent of the population is 35-54.

Fast Casual 212

Fast Casual Fine Dining 2023 Casual 212

Modern Restaurant Management

DECEMBER 27, 2023

These shifts in food sourcing and menu development are more than mere nods to environmental stewardship; they represent strategic efforts to meet the demands of health-conscious consumers who are looking for sustainable dining experiences.

2024 202

2024 Food Supply Kitchen Safety Influencer 202

Sante

MARCH 21, 2020

The grapes are sourced from the Cerasuolo d’Abruzzo DOC appellation in Abruzzo, Italy. This is a great wine to serve as an aperitif or with summer fare. Drink as an aperitif or serve with light fare. Drink as an aperitif or serve with light fare. Drink as an aperitif or serve with light fare. Alcohol: 12.5%.

Front of House 130

Front of House Vineyard Outdoor Back of House 130

The Wine Knitter

FEBRUARY 25, 2024

The grapes are sourced from Honig’s sustainably farmed vineyard in Rutherford (58%) and Lake County vineyards (42%.) Pairing suggestions : Enjoy as an aperitif or serve with seafood, salads or sushi. Grapes are sourced from the Rutherford vineyard and local Napa Valley vineyards. It’s like looking through a window!

Vineyard 120

Vineyard Sustainability Certification 2023 120

Restaurant365

JANUARY 13, 2022

Do some research to decide what is best for you based on the kind of food and beverages that you serve. Sourcing locally reduces the distance the product travels, so your vegetables, beef, poultry, and seafood usually look and taste better than those grown in larger corporate farms. Each provides something different.

2022 147

2022 Compost Recycling White Paper 147

Sling

JULY 11, 2023

2) Little Hotelier Source: Littlehotelier.com The Little Hotelier hotel management software suite is designed for small hotels, bed and breakfasts, and other short-term-stay businesses. 3) Oracle Hospitality Source: Oracle.com Oracle Hospitality is a hotel management software solution designed to streamline operations.

Hotels 78

Hotels 2023 Management Management 78

Modern Restaurant Management

MARCH 6, 2024

Example AR information that could be acquired by viewing the plate or wine glass with your smartphone may include: Ingredients, Sources/Regions, Recipe, Cooking Methods, Calories, Carbs, etc. ) This not only serves as a differentiator in a crowded market but can also increase customer engagement and encourage social sharing.

Customer Experience 189

Customer Experience Entertainment Transportation Customer Service 189

Modern Restaurant Management

MAY 8, 2023

Fast casual brands, like the one I currently work for – Modern Market Eatery – are increasingly taking over that space and earning a loyal following for their culinary flexibility and innovation that they can serve up at prices less than upscale dining.

Fast Casual 165

Fast Casual Casual Operations Consumer Goods 165

Modern Restaurant Management

AUGUST 17, 2020

Since our business model is built upon transforming typical cafeteria food into scratch-cooked meals made from clean, locally sourced and organic ingredients, we guide our clients to reinvest the money they’ve saved through waste reduction back into these premium ingredients, which inevitably results in better food.

Waste 189

Waste Food Compost Food Supply 189

Modern Restaurant Management

FEBRUARY 20, 2024

This leads to a better experience for customers, and can ultimately help your waitstaff serve more tables and earn more money. Many traditional paycards also come with restrictions like the inability to load funds from other sources or no way to easily view their account balances.

Technology 123

Technology Cash Management Customer Experience POS 123

Modern Restaurant Management

OCTOBER 11, 2022

This activation gives Blaze the opportunity to hear directly from fans and highlight elements of their brand story like their tomatoes that are sourced from second-generation family owned farms or how they serve their delicious fresh-made dough.

Social Media 217

Social Media Email Marketing Customer Experience Communication 217

Modern Restaurant Management

FEBRUARY 6, 2023

BreweryDB’s brew page is an excellent resource to build your playbook with accurate (brewery-sourced) and easy-to-remember information, including tasting notes, ABV, and food pairing suggestions. Penalty #4: Holding Penalty Boost your brand by serving only the freshest beer on tap! Review the beers on tap and new beers on deck.

Bar 189

Bar FOH Coaching Brewery 189

Modern Restaurant Management

AUGUST 18, 2023

Each table has its own wench, which allows them to be raised and lowered to any desired height –– seated, cocktail, or all the way up to the ceiling –– using a network of cables and an electric power source. The tables are anchored in six locations, two on either side and two in the middle underneath.

Back of House 167

Back of House Seating Seasonal Menu Design 167

Modern Restaurant Management

AUGUST 25, 2023

Mineral Content The mineral content of water, such as calcium and magnesium, can vary depending on the source. These impurities can compromise the taste and aesthetic appeal of the ice served to customers. This is how water quality in different cities can affect these machines: 1.

Hotels 160

Hotels Customer Service Reference Supplies 160

Modern Restaurant Management

JANUARY 20, 2023

Whether a pre-made frozen dough, a heat-and-serve protein, or ready-to-use sauces and pastes—consolidating ingredients and finding the right supplier can provide that dependable uniformity and superior quality your customers rely on.

Food 167

Food Food Supply Waste Food Safety 167

EATER

FEBRUARY 6, 2024

Forks, flames, and fromage: How to throw the ultimate fondue party Forks, flames, and fromage: How to throw the ultimate fondue party 2024 is Eater’s year of the dinner party, and for our first course, we’re serving up a fondue party. What is this, a ski lodge in 1975? You’ll even find the answer for what to do with all that leftover kirsch.

2024 99

2024 Social Media Sourcing Dine-in 99

SpotOn

APRIL 22, 2024

It doesn’t matter whether you run a restaurant, retail store, or any other type of small business—the point-of-sale (POS) serves as the foundation of your operation.

POS 98

POS Point of Sale Retail Customer Service 98

Modern Restaurant Management

JANUARY 15, 2024

Chicken, especially, has reached a high price point, so operators will need to spend extra time managing their budget to be able to order ample amounts of chicken to serve the highly-coveted chicken wings on Super Bowl Sunday. The price of many staple items is continuing to increase throughout the beginning of this year.

Food Supply 208

Food Supply Point of Sale Back of House Inventory 208

Open for Business

JANUARY 28, 2024

Food trucks have been a source of growing interest for the food and restaurant industry, and for good reason. On the flip side, many successful restaurant groups are now looking at food trucks as opportunities to more successfully service their internal catering needs and serve as a marketing vehicle for their restaurants.

Food Truck 78

Food Truck Food Social Media Mobile Ordering 78

Modern Restaurant Management

MARCH 15, 2022

Restaurants are beginning to use this tool to account for the many steps that come before serving up a steamy plate of pasta or beefy burger. If you are not reading this article on Modern Restaurant Management , please reconsider your reading choices and visit the original source.

Food Supply 237

Food Supply Point of Sale Supplies Food Safety 237

Sling

AUGUST 22, 2023

Table of contents Top employee time tracking apps Employee time tracking software for restaurants Top employee time tracking apps 1) Sling Source: GetSling.com Sling is a full-featured employee time tracking app designed specifically with you, the busy manager, in mind. 2) Clockify Source: Clockify.me Consider Paymo.

2023 78

2023 Employee Relations Website Management Sourcing 78

Modern Restaurant Management

DECEMBER 14, 2023

One-at-a-time and controlled dispensers can reduce waste and serve more guests between refills. Having efficient workflow systems in place can help keep you serving—more, faster, and better. Back of House What goes into an unforgettable meal? The best restaurants know that it comes from more than just good ingredients.

Front of House 100

Front of House Back of House Customer Experience Sustainability 100

Modern Restaurant Management

JUNE 7, 2023

It saves time by decreasing the manpower needed for back-of-house (BOH) operations, enabling staff to focus on higher-value tasks such as serving customers and enhancing overall operational efficiency. Without monitoring, these outages could go unnoticed, potentially leading to the serving of food stored at unsafe temperatures.

Food Safety 167

Food Safety Kitchen Safety Food Customer Service 167

Restaurant Clicks

NOVEMBER 5, 2021

Rainy grey days are a constant Seattle backdrop and could be the source of the emotional angst so present in grunge culture, which originates in Seattle. Seattle’s brunch spots serve food on par with the quality of their coffee and offer a variety of excellent dining experiences to bring sunshine to your mornings, even when cloaked in grey.

Café 136

Café Online Ordering Seasonal Menu Back of House 136

Modern Restaurant Management

APRIL 20, 2023

The original design is a heavy timber replica of a six-beam Haida house—a traditional style of building by the Haida Tribe—which opened in 1939 as a Native American curio shop before serving as a restaurant space starting in 1945. What was the process for this particular project?

Back of House 167

Back of House Design Fine Dining Customer Experience 167

Modern Restaurant Management

JANUARY 3, 2024

Trend Two: Increasing the Importance of User-Generated Content (UGC) UGC serves as social proof and is more effective than direct advertising. This serves as a demo version of a guest’s visit. Trend Five: Becoming an Expert in Your Topic In today’s world, just serving delicious food is not enough.

2024 208

2024 Social Media Customer Experience Events 208

Modern Restaurant Management

FEBRUARY 23, 2022

.” FSMA section 204, Enhancing Tracking and Tracing of Food and Recordkeeping , instructs the FDA to develop additional recordkeeping requirements for certain foods to help establish clear tracing of a food product’s source when needed to address food safety risks.

Food Safety 189

Food Safety Food Supply Supplies Restaurant Law 189

Hot Schedules

NOVEMBER 3, 2021

Wellness and ecological trends that gained popularity over COVID will continue in the post-pandemic world, meaning hotel recipe management practices will need to prioritize sourcing from local suppliers to meet these expectations. Source eco-friendly products where possible, and look at implementing onsite produce gardens and/or composting.

Hotels 148

Hotels 2022 Menu Tip Distribution 148

Touch Bistro

AUGUST 23, 2021

Image Source ]. Image Source ]. Image source ]. Image Source ]. Image Source ]. Image Source ]. Give Guests a Warm Welcome. Put your best face forward from the get-go and make sure the entryway of your restaurant is inviting, aesthetically pleasing, and on-brand. Choose a Theme. Create an Accent Wall.

Design 129

Design 2021 Front of House Sourcing 129

Perfect Daily Grind

APRIL 17, 2023

This includes sourcing and trading green coffee. This ranges from how to choose and source your green coffee to how to roast, brew, and serve it.” Technology allows us to serve those very small roasters as they grow from selling bags of coffee to pallets to containers,” he adds.

Technology 114

Technology Transportation Online Ordering Small Business 114

Cheetah

DECEMBER 14, 2021

Diners want cruelty-free, eco-friendly, locally-sourced, plant-based food, from appetizers to dessert. . Although plant based and locally sourced items may by-step some supply chain disruptions , they are not immune. Using ingredients from Cheetah, and a suggested price per serving of $11.70, this healthy dessert has a $9.59

Food Supply 148

Food Supply Seasonal Menu Cash Management Pricing 148