Modern Restaurant Management

DECEMBER 23, 2024

Self-serve kiosks, QR-code menus, and personalized ordering systems will continue to redefine how patrons interact with venues. In 2025, expect to see more restaurants and bars adopting eco-friendly practices, such as reducing food waste, sourcing locally, and using energy-efficient equipment.

2025 346

2025 Hospitality Bar Customer Experience 346

Modern Restaurant Management

MAY 5, 2022

Furthermore, it also improves food safety and minimizes waste; moreover, it will contribute directly to your bottom line, which has seen participation from Walmart and Nestle. They have built their solution on IBM Blockchain, which connects all participants through a permissions record about food origins and processing data.

Serving 472

Serving Loyalty Program Food Supply Point of Sale 472

Modern Restaurant Management

DECEMBER 17, 2024

Steady Online Ordering Brings Food Waste, Donations to the Forefront of Priorities Ordering food online increases restaurant sales, but it also can potentially increase wasted food if proactive measures aren’t taken – for both the business and consumers at home.

2025 419

2025 Loyalty Program Online Ordering Customer Experience 419

Modern Restaurant Management

OCTOBER 13, 2024

In quick-serve restaurants, there has also been a marked uptick in digital kiosk usage. In quick-serve restaurants, staff can focus on preparing food rather than taking orders. Inventory management tools, for example, enable the real-time tracking of food stock, alerting staff to use items before they spoil and reducing waste.

Marketing 449

Marketing Tip Distribution Mobile Ordering Customer Experience 449

Modern Restaurant Management

OCTOBER 28, 2024

Digital transformation has completely reshaped how we serve customers and empower employees, but the stakes are higher than ever. The future of restaurant success depends on streamlining processes, reducing food waste, and enhancing customer experiences—all while making the most of existing resources.

Point of Sale 445

Point of Sale Customer Experience Technology 2024 445

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. Top Purchases For 2024’s Most Memorable Moments Serving Looks : After weeks of watching the pros at the US Open, consumers felt inspired to hit the courts themselves.

Beverage 450

Beverage 2025 Fine Dining Guest Recovery 450

Modern Restaurant Management

FEBRUARY 24, 2025

Restaurants prepare ingredients and schedule staff based on anticipated guest numbers, and when diners fail to arrive, this precision quickly unravels into wasted food and unnecessary labor expenses. Beyond the immediate lost revenue from empty reserved tables, these missed bookings disrupt carefully planned kitchen and staffing operations.

Book 385

Book Reservations Communication Customer Experience 385

Modern Restaurant Management

JANUARY 24, 2025

” The two large kitchens serving Chatham University’s Eden Hall campus: The Lodge and The Esther Barazzone Center kitchens use electric induction cooking improve the precision and quality of the food they serve. It’s no wonder so many establishments fail each year.

Sustainability 448

Sustainability Food Equipment Design 448

EATER

SEPTEMBER 20, 2023

Dynamic pricing is not new; for decades, the airline, fashion, and hospitality industries have all found that dynamic pricing — the incremental adjustments to prices to reflect inventory, demand, and supply — has helped companies cut waste and save money. Prices serve a very important role,” he says. A recent study from U.C.

Waste 343

Waste Pricing Airlines Food 343

Modern Restaurant Management

APRIL 16, 2025

From managing actual water use to reducing waste tied to drinking water, restaurants have a significant opportunity to save money and minimize unnecessary spending. When this is broken down, one gallon of water can serve roughly 16 people, assuming each person drinks one eight-ounce glass of water.

Back of House 251

Back of House Food Supply Waste Transportation 251

The Restaurant Group

DECEMBER 8, 2024

Introduction to Food Waste in Restaurants Food waste is a significant challenge for the restaurant industry, impacting both the environment and profitability. Understanding how to reduce food waste in restaurants is the first step toward sustainable and cost-effective operations.

Waste 78

Waste Compost Food Recycling 78

Modern Restaurant Management

OCTOBER 7, 2024

Controlling food waste is a hot topic in the industry as well. Food Waste Management Food waste management has always been a challenge for the restaurant industry. Because each person is different and may not have been trained well in food preparation, the level of waste can be extremely high.

2025 474

2025 Loyalty Program Waste Compost 474

Modern Restaurant Management

JANUARY 20, 2021

Waste Reduction. Another way to make your restaurant more sustainable is to reduce the amount of waste you produce through daily operations. But, when it comes to both front and back-of-house operations, there are things you can do to cut back on waste production, including: Setting up a recycling program.

Sustainability 537

Sustainability Food Supply Front of House Back of House 537

ChowNow

JUNE 12, 2025

Knowing the true cost per serving means you’re not guessing where to set menu prices. Knowing the true cost per serving means you’re not guessing where to set menu prices. List Every Ingredient in the Dish Start by writing out everything that goes into a single serving—no shortcuts. Every smart pricing move starts here.

Operations 195

Operations Food Supply Seasonal Menu Pricing 195

Modern Restaurant Management

MARCH 21, 2025

Predictive analytics powered by insights from this tech helps ensure everyone is prepared during peak hours while minimizing food waste and unnecessary cost, streamlining processes for front and back-of-house staff. Self-service technology allows restaurants to focus on what really matters–customer satisfaction.

Technology 221

Technology Front of House Customer Service Back of House 221

Modern Restaurant Management

OCTOBER 24, 2024

How much you choose to source from local suppliers (for food, packaging, retail items, etc), the ways in which you hold your larger suppliers accountable to their impact, and how specifically you are committed to serving the communities in which you operate are all factors that will be considered. Is It Worth It?

Certification 221

Certification Fast Casual Front of House Government 221

Modern Restaurant Management

MAY 2, 2022

To maximize your existing resources: Reduce food waste. Restaurants toss a jaw-dropping 22-33 billion pounds of food each year, and food waste costs the hospitality industry an astonishing $100 billion annually. With prices skyrocketing, restaurants should focus on eliminating food waste.

Food Safety 546

Food Safety Food Supply Waste Sustainability 546

Culinary Cues

NOVEMBER 22, 2024

Bacon is well served in nearly everything, but it reigns supreme at breakfast time. Onions and garlic caramelizing in a pan, draw everyone into the process of cooking – this is what it’s all about. These two simple ingredients are at the heart of so many dishes and their smells are the way that they make their presence known.

Food 414

Food Front of House Back of House Point of Sale 414

Modern Restaurant Management

OCTOBER 1, 2021

Controlling a restaurant kitchen’s inventory is a key to proper restaurant management and can help avoid wasting food and space. Food waste and inefficiency are two of the biggest obstacles that could be keeping you from succeeding, and how you manage your inventory plays a critical role in avoiding them.

Inventory 493

Inventory Management Management Waste 493

Modern Restaurant Management

JUNE 18, 2025

If the music is too loud or inappropriate, the guest’s night is ruined and their money wasted, no matter how good the food or service. However, when going out to dine, it is all about being social, having great conversations and enjoying each other’s company. Either way, it’s a win.

Loyalty Program 251

Loyalty Program License Customer Experience Restaurant Law 251

Culinary Cues

MARCH 31, 2025

Finding ones purpose is a quest that we all share, but no matter your purpose, no matter the task – giving effort, working hard at the task in front of you, and seeking to do so because no breath should be wasted, is our calling as members of society. [] Save money for a rainy day. Avoid unnecessary debt.

Consumer Goods 448

Consumer Goods Transportation Small Business Take-out 448

Modern Restaurant Management

SEPTEMBER 7, 2022

While restaurants have always been intentional about food waste, menu offerings, and purchasing, I see operators doubling down on looking for any efficiency to help save money right now. This could include inconsistent portioning, kitchen waste, and employee theft. Tap Into Technology to Make Menu Engineering Easier.

Menu 491

Menu Management Management Waste 491

Modern Restaurant Management

NOVEMBER 11, 2021

In order to reduce cost, waste, and optimize inventory, the process begins with planning and forecasting. Being able to track and manage how and when different ingredients arrive at restaurants and then how they are served to diners is especially crucial. The goal for every food and beverage company is to synchronize supply and demand.

Supplies 546

Supplies Management Management Food Supply 546

Modern Restaurant Management

MARCH 7, 2022

If you do not intend to serve only fresh food at your establishment, a commercial freezer is also necessary. 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. Disposal Sinks : To dispose of solid food waste safely.

Equipment 473

Equipment Kitchen Safety Food Safety Waste 473

Modern Restaurant Management

SEPTEMBER 9, 2022

Understandably, restaurants are in no position to waste labor, energy, or cost. Preventing Food Waste Can Save Tons of Money. Food service businesses, on average, lose 28-35 percent of their income annually from pre-consumer food waste. During times of inflation, every cent matters.

Inventory 474

Inventory Equipment Waste Pricing 474

Modern Restaurant Management

JANUARY 30, 2023

This also prevents the waste of costly oil and keeps food quality up to standard. Eliminating Waste Speaking of waste prevention: Imagine discarding $20,000 worth of inventory and closing for two days because of a malfunctioning walk-in cooler.

Technology 474

Technology Fast Casual Waste 2023 474

Modern Restaurant Management

NOVEMBER 19, 2024

Considering these changes, it’s critical for restaurants to meet their diners where they are and adapt to serve their evolving customer base. With solo dining on the rise globally, consumers are fundamentally changing the way they dine out. Catering to solo diners is more just than seating them as restaurants would any other customer.

Customer Experience 450

Customer Experience Fine Dining Seating Catering 450

7 Shifts

OCTOBER 28, 2024

The average profit margin for bars typically ranges between 10-15% , but this can vary depending on the type of bar you run, the location, and the types of drinks you serve. For instance, a pub that serves both food and alcohol may have lower profit margins compared to a bar that only serves drinks because the cost of food is higher.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

Modern Restaurant Management

FEBRUARY 15, 2022

Before we begin, we need to realize that the guacamole product served to customers is not solely factored on the price of the ingredients, but you’ll find the sneaky costs in labor, waste, food safety, and shipping. The next sneaky costs comes from waste. Our first sneaky cost is the time involved in prepping guacamole.

Food Supply 474

Food Supply Food Safety Front of House Back of House 474

Modern Restaurant Management

JUNE 13, 2025

In many ways, the Change Maker serves as an extension of our management team support system, similar to a supervisor or a future manager. Change Makers are more than just passionate Snoozers – they're future leaders who help Snooze show up with heart, soul and a whole lot of fun in every community we serve.

Sustainability 251

Sustainability Loyalty Program Leadership Food Supply 251

Modern Restaurant Management

FEBRUARY 14, 2025

SoftPOS can also serve as a back-up solution or a queue-buster during busy periods, ensuring scalability and flexibility increasing acceptance and conversion. In the Nordics, the shift to digital receipts is an example of how payment innovation can directly reduce environmental impact, offering convenience and reducing waste.

2025 275

2025 Sustainability Transportation Travel 275

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. Serving smaller portion sizes. Water pollution and plastic waste have made many people look at restaurants. Self-Serve/Grab-and-Go and Use of Automation. Health-Conscious Food Will Dominate Menus.

2022 547

2022 Customer Service Online Ordering Website Management 547

Modern Restaurant Management

OCTOBER 7, 2021

Organizing and preparing dishes does not come easy—there is a lot of data and information tracking involved to make sure the correct dish is served to the right person. Both of these technological advancements are instrumental in ensuring excellent customer service and reducing food waste. Kitchen Operations.

Technology 492

Technology Operations Food Safety Kitchen Safety 492

EATER

DECEMBER 23, 2024

nash For restaurant owners like the Toups, who strive to combat food insecurity year-round through their non-profit, Toups Family Meal , giving back during the holidays is just as important as the job of serving others at their restaurant. During Thanksgiving week, the duo served 1,500 people; during the week of Christmas, theyll serve 2,000.

Guest Recovery 292

Guest Recovery Dine-in Events Small Business 292

Modern Restaurant Management

MAY 11, 2022

This approach has maximized savings by reducing waste and by right-sizing inventory. “When restaurants order more than they should, it does two things: it supplies misleading data as to what is being purchased, which has a ripple effect on future orders, and the franchisee can have leftover inventory that goes to waste.”

Inventory 547

Inventory Management Management Food Supply 547

Modern Restaurant Management

NOVEMBER 15, 2021

For example, restaurants might consider investing in self-ordering kiosks, allowing patrons to place their own orders via a screen, reducing strain on wait staff, increasing order accuracy, and appealing to people’s growing desire to self-serve. Optimize Food Safety Protocols. billion tons and costing companies $1.2 trillion each year.

Training 489

Training Front of House Food Safety Back of House 489

ChowNow

MARCH 14, 2025

Without a strong system in place, even the best restaurants in the world will struggle with unhappy customers, high turnover rates, wasted inventory, and razor-thin profit margins. A well-managed operation ensures food is stored, prepared, and served according to local health codes. Its tough, and cant be done passively.

Operations 195

Operations Management Management Front of House 195