Modern Restaurant Management

APRIL 21, 2022

Sourcing local ingredients and producing more in-season vegetable focused dishes help reduce greenhouse gas emissions and contributes to improving our carbon footprint. To eliminate waste, I always make pickles or fermentations with excess vegetables and dry cure meats for our charcuterie program to utilize any excess proteins.

Sustainability 450

Sustainability Waste Food Supply Recycling 450

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. The bigger difference is for those who spend less.

Fast Casual 531

Fast Casual Fine Dining 2023 Consumer Goods 531

7 Shifts

OCTOBER 28, 2024

Bars that effectively manage their inventory and reduce waste tend to maintain higher margins. Implement portion control Making sure your bartenders and barbacks pour drinks consistently can reduce waste and keep your pour costs low. Locally sourced beer is also a great way to differentiate your bar from competitors.

Merchandise 195

Merchandise Point of Sale Seasonal Menu Bar 195

Modern Restaurant Management

DECEMBER 28, 2023

More Business and Pleasure : “Bleisure” travel is on the rise and next year we predict more people will be combining their business travel with personal leisure, leading to extended stays and more opportunities to explore.

2024 474

2024 2023 Food Order 2013 474

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. International travel has renewed appeal post-pandemic and with it comes food and culture exploration.

2024 474

2024 Food Truck Fast Casual Allergens 474

Perfect Daily Grind

JUNE 16, 2025

In response, more coffee businesses are exploring in-house roasting as a way to regain control over quality, pricing, and sourcing. Most roasters can’t afford to absorb these increased costs, and are considering retail price hikes and rethinking their sourcing strategies to stay competitive.

Equipment 130

Equipment Cash Management 2050 Pricing 130

Modern Restaurant Management

NOVEMBER 10, 2021

It’s impacted almost every part of our lives, from how we work and shop to how we travel and entertain ourselves. Once the government’s ‘ one-way road to freedom ’ was announced earlier in the year, UK travel companies cited a huge surge in enquiries from people keen to holiday on home ground this summer.

Hospitality 444

Hospitality Tourism Sustainability Travel 444

The Rail

JULY 26, 2024

The food and beverage sector is one of the most significant sources of carbon emissions. There are, of course, many ways that restaurants can adopt sustainable practices, but the best place to start is the beginning of the supply chain — specifically, your sourcing. However, another problem that plays an indirect role is food waste.

Sourcing 130

Sourcing Sustainability Food Supply Waste 130

ChowNow

JUNE 12, 2025

Reward Repeat Customers for their Loyalty A well-designed loyalty program turns loyal customers into your most reliable source of repeat business. Refine Your Menu to Work Smarter Focus on the menu items that are proven sellers, easy to prep, and travel well for takeout or delivery options.

Loyalty Program 195

Loyalty Program Social Media Online Ordering Email Marketing 195

Modern Restaurant Management

AUGUST 19, 2024

People have become increasingly aware of climate change and the importance of ethical sourcing. What they cannot produce themselves, they source locally. Its carbon footprint depends on how far it has traveled, how long it has been stored, and other variables. What is hyperlocal?

Food Supply 442

Food Supply Seasonal Menu Compost Sustainability 442

Culinary Cues

MAY 15, 2021

Four-page menus do not reflect business common sense – inventories become unmanageable, waste is much more difficult to manage, the level of expertise required of employees grows exponentially, consistency and quality are challenging, and profit is hard to predict and realize.

Customer Experience 449

Customer Experience Cash Management Customer Service Front of House 449

Modern Restaurant Management

NOVEMBER 11, 2020

People will also prefer locally sourced foods that represent the area of the restaurant. Kimpton predicts wines from new regions will emerge from places travelers dreamed of going in 2020 including Moldova, Croatia, Hungary, Morocco, Lebanon, South Africa and even Mexico. Streamlined Menus.

2021 474

2021 Outdoor Hotels 2020 474

Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

EATER

SEPTEMBER 30, 2024

Andina sources them mostly from Mexico, where a perfect storm of colder weather , floods , and price manipulations by drug cartels caused prices to fluctuate between $37 and $67 from July 2023 to July 2024. Everything from internet connections to waste removal services has gotten more expensive. Citrus is another.

Food Supply 305

Food Supply Pricing Agriculture Supplies 305

Modern Restaurant Management

JANUARY 12, 2022

45 percent rate clear labelling about source of food and ingredients as vital, with a slightly higher percentage of men versus women (48 percent and 42 percent, respectively). Throughout the wedding planning process, couples are keeping the environment top of mind and finding ways, big and small, to minimize waste.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

Squirrel Systems

FEBRUARY 13, 2025

Cloud-based POS systems allow you to access real-time data from anywhere, whether youre on the floor, at home, or traveling. As a result, youll reduce food waste, improve service quality, and keep your team focused on delivering a great experience. This automated approach helps reduce waste, avoid overordering, and keep costs in check.

2025 93

2025 POS Technology Operations 93

Modern Restaurant Management

FEBRUARY 28, 2020

“I found inspiration on my travels. The new Zagat is slated to debut in the summer of 2020 and will allow diners to rate and review restaurants effectively and responsibly, a nod to Zagat's crowd-sourced roots that leverages significant credibility and user trust in the restaurant discovery space. Taylor Sokol.

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

Modern Restaurant Management

DECEMBER 21, 2022

Emphasis on Group Sales : While household wallets may be tightening, corporate travel budgets are relaxing as employers push for a return to offices and face to face interactions. " – Alex May, Associate Director of the Travel, Hospitality, & Food Services Strategy at Movable Ink.

2023 419

2023 Loyalty Program Fast Casual Customer Experience 419

EATER

JULY 28, 2022

The épicerie can be traced back to the Middle Ages when it defined a small shop specializing in spices sourced from around the world (“épices” means spice). Outside Superfrais. Lindsey Tramuta. Jars of dried goods at Superfrais. Historically, the quality of an épicerie often came down to the person running the place, the épicier.

Small Business 261

Small Business Consumer Goods Sourcing Food Order 261

Modern Restaurant Management

SEPTEMBER 15, 2021

87 percent of Canadians are interested in ordering food sourced from local farmers or using Canadian produce. The momentum of travel however implies that we could see the current 2021 velocity figure start to hit 2019 levels in the next few weeks. During the pandemic, meals sourced from home rose to 86 percent. In 2014, U.S.

2021 447

2021 Retail Online Ordering Loyalty Program 447

EATER

DECEMBER 15, 2021

A host of new experiences aim to attract younger travelers to Champagne. The resident chef Valérie Radou creates the bistronomic menu, sourcing entirely from local Champenois producers, after going through and tasting Ruinart Brut, Ruinart Millésimé, Ruinart Blanc de Blancs, and Ruinart Rosé cuvées with the oenological team.

Back of House 284

Back of House Tourism Hotels Vineyard 284

Modern Restaurant Management

JULY 30, 2021

In addition to his role on SEC Nation, the network's traveling roadshow, Tebow contributes to a variety of other ESPN platforms. Founded in 2006, Just Salad is the fast-casual restaurant industry’s leading proponent of zero-waste practices. After his first stint in the NFL, Tebow joined ESPN and the SEC Network.

Franchise 508

Franchise Franchising Fast Casual Point of Sale 508

Hot Schedules

FEBRUARY 4, 2022

Five Steps to Reducing Waste. The Impact of Food Waste. U S hotels contribute to the generation of 131 billion pounds of food waste every year , resulting in an enormous environmental impact, and a big dent to profit margins. Waste stretches beyond the physical, say, head of lettuce you’re throwing in the trash.

Waste 78

Waste Hotels Inventory Food Order 78

Modern Restaurant Management

DECEMBER 21, 2022

With domestic road trips increasing post pandemic, consumers are looking to receive food and continue on their travels as quickly as possible. To do this CRTKL is featuring the follow: High quality pre-made food pick up location. " – Jocelyn Taylor, Director of Client Partnerships – Restaurants, VDX.tv. "In

2023 493

2023 Loyalty Program Mobile Ordering Customer Experience 493

Modern Restaurant Management

JANUARY 17, 2020

Ingredients are clean and sourced from local vendors whenever possible, and the menu is designed to support vegan, gluten-free, and Halal diets in an effort to accommodate all guests, no matter their dietary preferences. We can feed families and travelers alike with fresh pizzas, sandwiches, wings and made-to-order appetizers.

Franchise 340

Franchise Franchising 2020 Fast Casual 340

Hot Schedules

FEBRUARY 23, 2022

Whether discounts on travel, events, retail shopping, or wellness shopping, giving employees greater access to products and services is an effective recruiting pitch. How to Prevent Waste in Your Restaurants An understanding of comps and voids is key to loss prevention in the restaurant business. b3lineicon|b3icon-boy|? Read More.

Employee Relations 147

Employee Relations Front of House Waste Hotels 147

Cheetah

JULY 1, 2021

Important hidden costs that operators sometimes overlook include waste, gas money and countless billable hours spent on roaming the aisles of wholesale warehouses like Restaurant Depot. JIT also guarantees you get 100% usable product, which translates to zero waste. Increase Profit Margins with Smart Menu Engineering. Be Transparent.

Customer Experience 148

Customer Experience Front of House Fine Dining Customer Service 148

Cheetah

JULY 1, 2021

Important hidden costs that operators sometimes overlook include waste, gas money and countless billable hours spent on roaming the aisles of wholesale warehouses like Restaurant Depot. JIT also guarantees you get 100% usable product, which translates to zero waste. Increase Profit Margins with Smart Menu Engineering. Be Transparent.

Customer Experience 148

Customer Experience Front of House Fine Dining Customer Service 148

Restaurant365

APRIL 14, 2020

No matter what business model your restaurant is operating on, managing your restaurant inventory helps you prevent waste, lower your food cost, and maximize your bottom line. A well-executed limited menu will allow you to lower your food cost and adjust to the limitations of delivery (travel, consumer preferences when eating at home, etc.).

Inventory 109

Inventory Delivery Management Management 109

The Restaurant Times

OCTOBER 29, 2021

Food trucks generate large volumes of plastic products consisting of disposable glasses, plates, and other cutlery, which leads to the build-up of toxins in the environment travelling from one place to another. Source Your Raw Materials Locally. When you source your raw materials from local sources, they are actually fresh.

Food Truck 97

Food Truck Sustainability 2021 Food 97

The Rail

JULY 28, 2023

Fight Food Waste Food waste is a huge problem in the United States. Although food waste is obviously a clear social problem, you may not realize it’s also a driver of climate change. Reducing food waste in your restaurant can lessen your environmental impact, while also boosting your profit margin – a win-win situation.

Sustainability 130

Sustainability Seasonal Menu Waste Certification 130

EATER

JULY 20, 2020

Here’s what chefs Elise Kornack and Anna Hieronimus, who formerly ran Michelin-starred restaurant Take Root, and Danny Newberg, founder of traveling food project Joint Venture , have to say. These towels are zero waste and are super inexpensive for a dozen,” Kornack and Hieronimus say. Shun DM0706 Classic 8-Inch Chef’s Knife.

Back of House 149

Back of House Travel Consumer Goods Compost 149

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. By doing so, you reduce the distance that food needs to travel to get to your restaurant, thereby reducing transportation-related emissions.

Compost 78

Compost Sustainability Waste Agriculture 78

Perfect Daily Grind

MAY 27, 2022

In partnership with convenience retailer Circle K, the project has resold coffee that would otherwise be disposed of as waste. Non-profit Verité publishes open-source labour violation prevention toolkit for coffee professionals. Löfberg’s Rescued Coffee Project reuses around 26 tonnes of coffee.

2022 156

2022 Webinar 2021 Point of Sale 156

Restaurant Clicks

OCTOBER 12, 2021

With 42 consecutive Forbes Travel Guide 4-star ratings, the Wine Spectator Grand Award, Good Food 100 Restaurants, and 31 successive AAA Four Diamond ratings, Flagstaff is a class above. What sets Black Cat Bistro apart from other Boulder restaurants in the area is its unique food source. Make a Reservation. Izakaya AMU.

Online Ordering 140

Online Ordering Back of House Food Order Seasonal Menu 140

Paper Chase Accountancy

JULY 10, 2025

business traveler vs. leisure guest). Enables Accurate Forecasting: Understanding past trends and predicting future demand allows for better resource allocation, staffing decisions, and purchasing, reducing waste and improving efficiency. Economic Indicators: Broader economic health can influence travel behavior.

Hospitality 52

Hospitality Management Management Tourism 52

Modern Restaurant Management

MAY 27, 2020

“As brands have shifted to managing the off-premise and alternative shopping experiences, third-party delivery feedback has become an increasingly important data source. Businesses simply plug the provided box into a power source and customize their menus with drag-and-drop tools, and the system is ready to use.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441