Lavu

APRIL 13, 2020

Waste production is going up as business owners around the world swap their waste reduction initiatives out with ways to prevent the spread of COVID-19. If your restaurants want to reduce waste even amidst the current crisis, there’s still plenty you can do. Donate Food Waste to Local Charities.

Waste 147

Waste Compost Point of Sale POS 147

Tableo

JULY 14, 2023

How many times have we heard our mums’ rattle on about not wasting food? Nowadays when looking in the mirror, perhaps I shouldn’t have obeyed However the fact remains that waste is the scourge of the 21st century. In this post we will share helpful advice and practical solutions to help you minimise food waste in your restaurant.

Waste 52

Waste Sustainability Food Audits 52

The Restaurant Times

JULY 28, 2021

As per the Food Sustainability Index, a person wastes 494 pounds of food per year in the UAE, which is way higher than in the USA and Europe. High food waste is not just bad for restaurants, it also impacts the environment and food security significantly. Thus, there arises a need for an efficient waste management system. .

Waste 52

Waste Management Management Operations 52

Culinary Cues

AUGUST 7, 2021

If we see the challenge as something that has an answer if we take the time to really push our problem-solving skills, then a solution will eventually present itself. Far too often we invest our time in addressing the effects of a challenge rather than the source of the roadblocks that appear. Challenges solved. We can do this.

Social Media 474

Social Media Cash Management Blog Equipment 474

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

Modern Restaurant Management

SEPTEMBER 1, 2023

Inefficient restaurant inventory management practices, improper storage, gaps in inventory logs, theft, and waste can cause even the most successful kitchens to struggle or fail. Whenever a restaurant acquires, counts, transfers, or wastes inventory, it must be entered as a journal entry into the accounting general ledger.

Inventory 180

Inventory Management Management Cash Management 180

7 Shifts

JANUARY 31, 2024

The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience. Accounting & finances Many owners—who take the initiative to fund and start the restaurant —expect you to keep the business open and profitable. Check inventory levels.

Management 195

Management Management Kitchen Safety Front of House 195

Modern Restaurant Management

DECEMBER 28, 2023

Despite the industry being at its most stable since 2019, customers being more educated and engaged around the issues impacting the food system, and massive strides made in creating sustainable and equitable conditions for staff, rising costs are greatly impacting both operations and the public’s dining out frequency.

2024 189

2024 2023 Food Order 2013 189

Modern Restaurant Management

MARCH 1, 2023

Everything from decreasing food waste to exploring how automation can increase revenue for small business restaurants is related to BOH procedures. They include restaurant management tips for cutting costs, decreasing food waste, and much more. Here are some back of office trends to watch for in 2023.

Front of House 171

Front of House BOH Back of House 2023 171

Modern Restaurant Management

MARCH 18, 2024

Culinary methods and sources of inspiration for menus and venues were also part of this group’s discussion. Eighty-six percent of dames surveyed agreed that chefs have become trusted sources of knowledge beyond the menu. To learn more about the results, Modern Restaurant Management sought out LDEI’s Sharon Olson.

2024 189

2024 Fast Casual Food Truck Allergens 189

Modern Restaurant Management

NOVEMBER 22, 2022

Despite a slowed holiday hiring season, there is still a demand to hire restaurant employees to keep up with the inevitable influx of folks who eat out more frequently around the holidays—in fact, 17 percent of restaurant leaders are still looking to hire workers. Think broadly when it comes to sourcing applicants. How to avoid.

Hiring 205

Hiring Recruiting Employee Relations Mobile Ordering 205

Culinary Cues

MAY 15, 2021

If the stakeholders in this important industry do not take the opportunity to learn from the lessons encountered, then a return to those exciting decades of growth and media glory will be difficult to envision. In recent years landlords have leveraged their lease power to eventually drive restaurants out of business.

Customer Experience 390

Customer Experience Cash Management Customer Service Front of House 390

7 Shifts

SEPTEMBER 1, 2022

The most common reason for an item to be 86'd is simply when the ingredients for a menu item run out. Whatever the reason for an item needing to be 86'ed, this restaurant term works really well as a quick way to communicate the need to take an item off the menu. If a menu item is also a hot food trend , it could easily sell out, too.

Definition 360

Definition BOH FOH Front of House 360

Restaurant365

SEPTEMBER 10, 2021

Inventory management tracks what’s going in and out of your restaurant for a specific period, and what product is in your restaurant at any given time. The data from inventory management can help you place more accurate orders, calculate exact food costs, make informed menu changes, and address potential sources of food waste.

Inventory 138

Inventory Management Management Point of Sale 138

Modern Restaurant Management

JUNE 15, 2021

By improving customer loyalty and increasing revenue through the smart use of technology from the public-facing part of the business all the way to the back-of-house prep, sourcing, and staffing. Source More Smartly by Linking FOH to the BOH. Improve Order Size and Revenue with Predictive Technology.

Technology 203

Technology Loyalty Program Front of House Online Ordering 203

Bottleneck Management

MAY 3, 2023

Source Local and Seasonal Ingredients One of the easiest ways to reduce your restaurant’s carbon footprint is to source local and seasonal ingredients. Reduce Food Waste Reducing food waste is another effective way to make your restaurant more sustainable. Yet it’s also easy to take clean water for granted.

Compost 78

Compost Waste Sustainability Agriculture 78

Modern Restaurant Management

NOVEMBER 3, 2021

Let’s take food first. Other approaches to reducing your carbon footprint can be achieved from initiatives such as increasing recycling, reuse of packaging as well as reducing waste that goes to landfill for example by offering compostable or even edible packaging and reducing food waste.

Food Supply 208

Food Supply Transportation Compost Waste 208

Modern Restaurant Management

NOVEMBER 11, 2021

In order to reduce cost, waste, and optimize inventory, the process begins with planning and forecasting. Consumers expect a high level of transparency on source ingredients, and for many brands, it’s a key differentiator. To accomplish this, businesses must seek out a solution that can offer a view of the entire value chain.

Supplies 218

Supplies Management Management Food Supply 218

Modern Restaurant Management

MAY 26, 2022

Many restaurants are doing this by raising prices, cutting costs, taking items off the menu, and making do with lean crews. We are also going to take a guess that you haven’t considered looking at produce as another way to manage rising supply costs. Is aware of where product is sourced / shipped.

Management 183

Management Management Webinar Seasonal Menu 183

7 Shifts

DECEMBER 3, 2019

In a sea of restaurants nationwide, yours has stuck out and been successful. Before you take the plunge, we’d recommend taking a practical and systematic approach to expanding your franchise to ensure the process results in a profitable endeavor. On the surface, your franchise may seem like it’s doing fine—maybe even great!

Franchise 368

Franchise Franchising Audits Point of Sale 368

7 Shifts

OCTOBER 22, 2019

Now, the restaurant has lines extending around the block with patrons waiting to taste—and take photos of—their food. Source: [link] No wonder Instagram has the impact it does. Write out your 150-character bio using keywords you want associated with your brand.

Marketing 284

Marketing Social Media SEO Consumer Goods 284

Culinary Cues

JULY 31, 2023

If your direction is planned out then work can be, and will be, enjoyable and rewarding. The team is the source of energy, the adrenaline, and the fire that brings a kitchen to life. This is a business of pennies – pennies that can disappear very quickly through waste, spoilage, and improper cooking. Anyway – use as you see fit.

Kitchen Safety 327

Kitchen Safety Back of House Front of House Food Safety 327

Modern Restaurant Management

AUGUST 25, 2021

One of the largest problems on the hands of restaurant and catering professionals through the unpredictable supply and demand of COVID-19 was food waste. Often, the resulting waste was not only the food but also the associated costs and energy spent on more waste management. Third Priority: A Team-First Orientation.

Operations 197

Operations Ordering Sustainability Food Supply 197

Modern Restaurant Management

DECEMBER 21, 2021

Here is a look at the top trends expected to impact foodservice in the next year: Social Responsibility on the Menu : When choosing where to spend their dining dollars, consumers will seek out brands that align with their personal values and beliefs 1. 1 More than half of Gen Zers want automated/AI menu suggestions. 2021 Midyear U.S.

2022 180

2022 2021 Innovation Customer Service 180

Perfect Daily Grind

APRIL 6, 2022

Read on to find out what he said. Jonas points out that roasting itself is one of the key areas where smaller operations can lower their costs, and says that it’s “one of the few things actually within your control”. So taking control of the roasting process will increase your independence.”. Gas vs electric.

Management 192

Management Management Small Business Point of Sale 192

Modern Restaurant Management

DECEMBER 14, 2023

Making your restaurant more organized can take a variety of forms, but one place to start is your hygiene workflow. Taking just a few minutes every hour to refill dispensers occupies valuable time that employees could spend ensuring quality service in other parts of the restaurant. Back of House What goes into an unforgettable meal?

Front of House 100

Front of House Back of House Customer Experience Sustainability 100

7 Shifts

FEBRUARY 5, 2021

There’s a wide range of options available that take the entire process online. Inventory management software is one great resource to help cut down on food waste, food cost and ensure that everything in your back-of-house is streamlined for transparency and profitability. That’s where a cloud-based inventory management system comes in.

Social Media 370

Social Media Front of House Back of House Point of Sale 370

7 Shifts

SEPTEMBER 10, 2021

Indeed, according to mission statement expert and Entrepreneur contributor Tim Berry, 90% of mission statements in business plans fit this description and are, in his words “wastes of time, paper or digital space.”. But know this: Most restaurant owners don't have it all figured out. The good news? If not, “can” it. Enter Sublime Brew.

Fast Casual 370

Fast Casual Customer Service Customer Experience Back of House 370

Modern Restaurant Management

JUNE 23, 2020

For many there’s the will to take action but not the know how to do it. “Sustainable gastronomy is the process of cookery that focuses on the ingredients’ source, how food is grown, the means by which it gets to the market, and eventually, to the plates of consumers. Sourcing Your Food. Keep it seasonal.

Sustainability 165

Sustainability 2030 Food Supply Waste 165

Modern Restaurant Management

MARCH 6, 2024

To answer that and more, Modern Restaurant Management (MRM) magazine reached out to an expert–Daniel Hawes, Vice President of Product Design at Givex, whose work marries the worlds of technology, design, and academic research. What will the QSR of the future look like and what role will AI-integrated technologies play?

Customer Experience 189

Customer Experience Entertainment Customer Service Transportation 189

Modern Restaurant Management

FEBRUARY 4, 2022

Following are some of the major restaurant trends to watch out for in 2022. A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. Sourcing ingredients locally or from all-natural farms. Water pollution and plastic waste have made many people look at restaurants.

2022 218

2022 Customer Service Online Ordering Website Management 218

Modern Restaurant Management

JUNE 7, 2023

In the spirit of World Food Safety Day, let’s take a look at how IoT is helping with food safety initiatives, while providing other critical business benefits in the process. The same source reported 8 in 10 restaurant operators with job openings that are difficult to fill. trillion U.S.

Food Safety 167

Food Safety Kitchen Safety Food Customer Service 167

The Restaurant Times

OCTOBER 29, 2021

Source Your Raw Materials Locally. When you source your raw materials from local sources, they are actually fresh. Moreover, locally sourced raw materials are not just limited to plants and green products, you can also go for organic meats instead of imported ones. . Source: Wikimedia Commons. Reduce Waste .

Food Truck 97

Food Truck Sustainability 2021 Food 97

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. Take biscuits and gravy – it’s traditionally served as an open faced biscuit topped with sausage gravy.

Menu 88

Menu Seasonal Menu 2023 Food Supply 88

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 are currently sold out. It produces brand loyalty around ingredient consistency, protection, sustainability, and sourcing. Ethereum or $12,847 today.

Serving 189

Serving Loyalty Program Food Supply Point of Sale 189

The Restaurant Group

NOVEMBER 24, 2022

Their businesses are sure to stand out from the crowd. Zero Waste and Sustainability Research suggests that more and more consumers prefer to support restaurants with lower carbon footprints. They are demanding full transparency on ingredient sourcing, waste output, and emissions from food production processes.

2023 88

2023 Consumer Goods Advertising Customer Experience 88

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. It's crucial to invest in ourselves, in particular, in this transitory time to take care of our own and to help us focus on four-wall economics. The first gusto!

2024 215

2024 Loyalty Program Cash Management Customer Experience 215