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

Touch Bistro

MAY 26, 2021

The short answer is offering enticing 4th of July specials. The right 4th of July specials will drive traffic to your restaurant, helping you take advantage of one of the biggest celebrations of the year. Planning 4th of July Specials for Your Restaurant. 4th of July Restaurant Specials and Promotion Ideas for 2021.

Specials 111

Specials 2021 Merchandise Mobile Ordering 111

The Restaurant Times

JANUARY 13, 2022

A survey conducted by Too Good To Go indicates that more than 1/3rd of the bakery output in the UK ends up being wasted. This is where it is recommended to start a waste-free bakery. Research by Too Good To Go states that around 50% of the UK bakeries have a documented plan in place to reduce food waste. Source: Pinterest.

Waste 52

Waste Kitchen Safety Equipment Social Media 52

Perfect Daily Grind

SEPTEMBER 13, 2019

To avoid waste of both ingredients and profits, take a look at these practical tips to design a coffee shop food menu. The longer and more complicated your menu, the more potential there is for waste. Avoid using an ingredient in just one dish – if that particular menu item isn’t popular one week, it will go to waste.

Waste 97

Waste Menu Café Food 97

Squirrel Systems

MAY 3, 2024

Additionally, simplifying the menu to focus on high-performing dishes can reduce kitchen complexity and waste. This involves meticulous inventory management to prevent overordering and minimize waste. This could include recommending premium sides, promoting special dishes, or suggesting wine pairings.

Pricing 97

Pricing Loyalty Program Waste Social Media 97

Culinary Cues

APRIL 9, 2024

Soon enough, the cooks accepted you, acknowledged your presence, thanked you for respecting the job that each had in the operation, and made you feel part of something special. This week was time well spent – next week you were moving up to prep.

Uniforms 328

Uniforms Waste Café Take-out 328

7 Shifts

SEPTEMBER 1, 2022

If you're standing in line waiting to order the special of the night, the seasonal Panzanella Salad, you don't want to hear “86 the special”. Many customers look forward to getting a particular dish from your restaurant or trying the new special. 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

Modern Restaurant Management

NOVEMBER 29, 2022

It might be a simple miscommunication, where the person taking the order misheard the customer’s special request. Increased waste (and related costs ). Inaccuracy leads to more waste and related expenses since your team will need to toss the incorrect order and remake it correctly. Implement software.

Ordering 225

Ordering Employee Relations Online Ordering Customer Service 225

PathSpot

OCTOBER 11, 2023

In this blog, we’ll explore the time wasted on filling out forms, labeling food, and other Standard Operating Procedure (SOP) tasks and discuss how streamlining these processes can improve efficiency without compromising safety – saving time and resources. It’s a win-win.

Food Safety 40

Food Safety Waste Food Document 40

Lavu

NOVEMBER 17, 2023

This involves sourcing wholesale ingredients, reducing waste, and adjusting menu prices as needed. This approach helps increase sales of high-margin items, reduce waste and inventory costs, and ultimately improve profit margins. Manage Inventory and Food Waste Inventory management is crucial for optimizing restaurant profit margins.

Fast Casual 123

Fast Casual Fine Dining Food Truck Loyalty Program 123

Modern Restaurant Management

DECEMBER 28, 2023

Two out of three gift cards were bought to commemorate a special occasion and 87 percent featured a written note. Restaurants will continue to emphasize responsible stewardship from zero waste efforts and regenerative agriculture, to water conservation. 53 percent of people are now redeeming the cards, up 13 percent from 2022.

2024 190

2024 2023 Food Order 2013 190

Culinary Cues

MAY 8, 2023

The chef must be very well-versed in a number of cuisines and able to not only plan menus that fit in with the concept of a restaurant, but also represent the mission of the operation through special menus for various events.

Kitchen Safety 433

Kitchen Safety Food Safety Coaching Training 433

Modern Restaurant Management

SEPTEMBER 27, 2023

As a firm that specializes in working with clients in the restaurant industry, we regularly assist restaurant owners with many of these issues, particularly in areas like tax compliance, payroll, bookkeeping, and providing sound financial advice to help manage cash flow and business growth strategies.

Cash Management 208

Cash Management Restaurant Law Food Safety Point of Sale 208

Modern Restaurant Management

NOVEMBER 30, 2023

Streamlining Inventory and Menu Studies show that restaurants waste an average of four percent to 10 percent of all the inventory they purchase. These insights can also aid in negotiating bulk purchase deals and ensuring timely deliveries by providing operators with automated alerts for low stock levels on frequently ordered ingredients.

POS 130

POS Operations Loyalty Program Seasonal Menu 130

The Wine Knitter

OCTOBER 8, 2023

Investment in special machinery reduces water usage, and all wastewater from winemaking is collected, treated, and reused in vineyard irrigation. Label paper is 30% Post Consumer Waste and FSC Certified. 100% of label waste is recycled and used to create gigafuel powering vehicles and is also used in decking material.

White Paper 130

White Paper Compost Vineyard Recycling 130

Modern Restaurant Management

OCTOBER 6, 2022

Make a Special Menu, Don't Include Everyday Things. Including every regular thing in the happy hours menu would be a waste as they are all about variety and giving people the chance to try something new. To do that, you can collaborate with your chef to come up with some happy hour specials that are both delicious and unique.

Loyalty Program 204

Loyalty Program Social Media Point of Sale Customer Experience 204

Modern Restaurant Management

JANUARY 31, 2023

5 Use social media and email marketing to promote Super Bowl specials and gift card promotions to attract customers. Thiscan be done by offering discounts or special promotions to customers who have visited the restaurant multiple times during the event. This can help increase sales and also encourage repeat business.

Loyalty Program 185

Loyalty Program Social Media Email Marketing Online Ordering 185

Modern Restaurant Management

SEPTEMBER 28, 2020

Reduce Your Food Waste. To fully utilize the food you have purchased, you should track the waste in your restaurant. From there, you will be able to compare the quantity of waste in comparison to the size of the original inventory order. This limits employee overlap and helps to streamline your operations.

Operations 221

Operations Website Management Social Media Customer Service 221

7 Shifts

JANUARY 31, 2024

Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. Some restaurant managers work directly with the chef to plan menu item selection or daily specials. Log item transfers and wastes. Stock incoming inventory.

Management 397

Management Management Kitchen Safety Front of House 397

Squirrel Systems

APRIL 11, 2024

For many, dining at restaurants in the summer has a special charm, as one of the only times in a year we get to dine outdoors. Servers can act on a diner’s impulse decisions, and even upsell items based on preferences diners may indicate, or their requests for recommendations or specials.

POS 97

POS Operations Mobile Ordering Front of House 97

Modern Restaurant Management

FEBRUARY 27, 2023

Businesses can run promotions, such as early bird specials, to attract budget-conscious diners and use an email database to get the word out. Careful forecasting can help improve order accuracy and reduce waste. Cross utilizing menu items helps reduce waste and save money.

Cash Management 190

Cash Management Point of Sale Inventory Email Marketing 190

Culinary Digital

MAY 6, 2024

Waste Reduction Reducing ingredient waste and mitigating financial losses is the primary aim of streamlined menus beyond simplifying customer choices. Waste is minimized by optimizing ingredient utilization, enhancing inventory management, and embracing sustainable practices while delivering high-quality dining experiences.

Management 52

Management Management Equipment Sustainability 52

Restaurant Business

NOVEMBER 30, 2022

To keep costs in check, operators are frequently evaluating vendors, re-engineering the menu, running specials and keeping a closer watch on inventory and waste to avoid more menu price hikes.

Waste 103

Waste Inventory Food Pricing 103

Modern Restaurant Management

JANUARY 22, 2024

Implement personalized suggestions, loyalty programs, and special incentives to make each diner feel appreciated and understood. Businesses share eco-friendly ideals with their customers by ethically eliminating food waste and purchasing locally produced foods to gain popularity.

Loyalty Program 182

Loyalty Program Dietary Restrictions Mobile Ordering Social Media 182

Culinary Cues

SEPTEMBER 27, 2023

No real answer here without changing the service model that makes a restaurant experience special. This needs to change through a different approach to menu planning and pricing and tighter controls on waste and portioning. PHYSICALLY DEMANDING Simply put – the work is hard. TEAM DEPENDANT I know, this is listed as a “pro” as well.

Employee Relations 391

Employee Relations Fine Dining Training Communication 391

Squirrel Systems

MARCH 3, 2024

Additionally, simplifying the menu to focus on high-performing dishes can reduce kitchen complexity and waste. This involves meticulous inventory management to prevent overordering and minimize waste. This could include recommending premium sides, promoting special dishes, or suggesting wine pairings.

Pricing 52

Pricing Loyalty Program Waste Social Media 52

Modern Restaurant Management

MARCH 28, 2024

It can also provide full sourcing and ingredient listings that are needed for menu creation to serve customers with special requirements. Fast, accurate, trustworthy product identification enables targeted recalls and helps avoid unnecessary removal of unaffected products, reducing food waste.

Information 221

Information Allergens Food Supply Food 221

Culinary Cues

DECEMBER 17, 2020

A reduction in restaurant business leads to crop waste, unplanted land, and serious cash flow problems for farmers. Here are some of the other businesses that suffer when a restaurant closes, sometimes they too cannot survive as a result: [] Regional Farmers: A significant percentage of farm crops are dedicated to restaurants.

Uniforms 471

Uniforms Cash Management Brewery Consumer Goods 471

Foodable

APRIL 28, 2020

Three Key Points: Adding the Wow Bao menu requires little from participating businesses: some freezer storage, three feet of kitchen space, no additional labor, little to zero waste and product. Wow Bao leaders hope that they— inadvertently—found a way to help restaurants survive the pandemic.

Specials 52

Specials Fast Casual Point of Sale Innovation 52

Restaurant365

JANUARY 4, 2022

Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste. Especially during a labor shortage, your restaurant business can still implement weekly inventory tracking for special items. Build Flexibility into Your Menu for Daily Specials and New Dishes.

Inventory 148

Inventory Pricing Management Management 148

Modern Restaurant Management

MAY 17, 2023

Implement a Loyalty Program Offering rewards like free food or a special perk for signing onto a loyalty program can motivate customers to try out a new restaurant and create a positive first experience. Another is to add convenience like saved orders, saved payment methods or Apple Pay, loyalty programs, and personalized offers or perks.

Loyalty Program 190

Loyalty Program Mobile Ordering Social Media Customer Experience 190

Modern Restaurant Management

MARCH 29, 2024

By identifying high-margin dishes and eliminating underperforming ones, you can simplify your menu, reduce waste, and maintain the integrity of your culinary offerings. I've always believed in doing a few things really well rather than spreading yourself too thin. It's about quality over quantity.

Online Ordering 110

Online Ordering Innovation Events Customer Service 110

EATER

NOVEMBER 21, 2022

Can an app promising discount, end-of-day goods make a dent in America’s food waste problem? Now, in a bid to reduce food waste, an app is using the appeal of cheap, unexpected food to motivate consumers to buy items restaurants would otherwise throw away. Next, I tried picking up some actual food waste. Lille Allen/Eater.

Waste 112

Waste Consumer Goods Food Truck Front of House 112

Restaurant365

JUNE 22, 2021

Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Preventing food waste from happening in the first place is the best thing you can do to save on your food cost. 12 tips to keep your kitchen staff focused on food waste reduction.

Compost 88

Compost Food Waste Front of House 88

Modern Restaurant Management

MAY 10, 2023

Instead of wasting valuable working time labeling all these things, automation can do it for you. This is not just talking about running numbers on the fish special. It takes up much time when you think of the number of things you must label. Those require labeling as well. This could lead to quite a bit of human error.

Online Ordering 180

Online Ordering Social Media Customer Experience Food Order 180

Restaurant365

SEPTEMBER 10, 2021

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. However, it doesn’t account for potential real-life areas of inventory waste, like portioning mistakes, kitchen waste, or server errors.

Inventory 138

Inventory Management Management Point of Sale 138

Modern Restaurant Management

SEPTEMBER 9, 2021

Otherwise, these products may go to waste. To reduce the risk of any waste, before ordering, a quick inventory review should be done. Create daily specials of products already on hand. Food cost will be higher because each broken-down protein results in waste and a yield. Good words sell food. Bad words do not.

Pricing 208

Pricing Food Seasonal Menu Food Order 208