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 180

Customer Experience Entertainment Customer Service Transportation 180

Ken Burgin

OCTOBER 13, 2020

Toyota built its world-class success by watching and controlling every step of the manufacturing process, especially waste. Use Toyota’s classification of 8 different types of waste, and discover new ways to cut costs and improve your bottom line. A deep-fryer that’s under-powered takes too long to cook chips, slowing up meals.

Waste 68

Waste Equipment Transportation Customer Service 68

Modern Restaurant Management

NOVEMBER 3, 2021

Let’s take food first. When considering the transport element, the method of transport is more significant than distance travelled and avoiding food that has been air-freighted will have the most significant travel-based impact. And what changes can you make while preserving your profit, and even save money in the process?

Food Supply 204

Food Supply Transportation Compost Waste 204

Hot Schedules

APRIL 20, 2019

Five Ways to Reduce Waste. Take these five steps to reduce your impact on the planet, and boost your bottom line. The Impact of Food Waste. US Restaurants generate between 22 and 33 billion pounds of food waste every year. All that waste adds up. First, all the resources required to produce it are wasted.

Waste 60

Waste White Paper Cash Management Inventory 60

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

OCTOBER 20, 2021

Some from each group have been (are) quite successful while others stumble along not quite sure what steps to take next. I was thinking the other day how we may be taking away from the opportunities that the school of hard knocks provides. Learning to be responsible and earning what is in your pocket – the school of hard knocks.

Front of House 421

Front of House Uniforms Back of House Kitchen Safety 421

Focus POS

DECEMBER 3, 2019

Sustainability is about cutting costs, eliminating waste, and improving your bottom line. Local suppliers eliminate the need for excess fuel and C02 emissions used for transporting products, so find vendors in your area, like local farmers, to team up with instead. Cut the Waste. Shop Smart. Are you buying local?

Sustainability 128

Sustainability Transportation Mobile Ordering Waste 128

Bottleneck Management

MAY 3, 2023

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

Perfect Daily Grind

AUGUST 15, 2022

To find out, I spoke to three coffee professionals who work with Fibtex , a company which produces and distributes coffee packaging and works in Colombia and Peru. Read on to find out what they said about minimising the environmental impact of green coffee storage. This helps to create a more efficient means of transporting the coffee.

Recycling 138

Recycling Sustainability Waste Transportation 138

The Restaurant Times

OCTOBER 29, 2021

It is a better option to rely on local vendors to build a sustainable supply chain as opposed to getting raw materials transported from far-off places. This procurement strategy not only cuts down on the transportation cost but also rids the raw materials from the preservatives added to keep the raw materials fresh. Reduce Waste .

Food Truck 97

Food Truck Sustainability 2021 Food 97

Perfect Daily Grind

MAY 8, 2023

You may also like our article on whether you can run a zero-waste coffee shop. Moreover, in certain producing countries, women and girls disproportionately carry out most of the physical labour associated with coffee farming , yet receive less financial responsibility. Read on for more of their insight.

Sustainability 167

Sustainability Consumer Goods Social Media Recycling 167

Modern Restaurant Management

NOVEMBER 10, 2021

According to research, it is estimated that we spent over £23 billion over the summer months, and the majority of this will go on either staycationing or eating and drinking out. On the flip side, minications are where people take much more frequent, but shorter breaks around the UK. We’re Eating Out More.

Hospitality 163

Hospitality Tourism Sustainability Travel 163

Perfect Daily Grind

MAY 21, 2023

To find out more, I spoke to Francesco Bolasco, Products and Innovation Project Manager at Dalla Corte. However, it can take years for a company to develop and implement their own carbon reduction project. For example, producers can use more natural fertilisers and dispose of waste by-products in more environmentally-friendly ways.

Sustainability 127

Sustainability Equipment Supplies 2050 127

Perfect Daily Grind

MAY 11, 2022

To find out, I spoke to the author of Coffee: A Global History , Professor Jonathan Morris, and Head of Coffee at Rave Coffee , Ashlee Eastwood-Quinn. Read on to find out what they told me. The British Coffee Association’s Bean to Bin and Beyond report sets out seven principles in which to reduce coffee waste across the supply chain.

Food Supply 195

Food Supply Sustainability Supplies 2003 195

Cheetah

APRIL 30, 2021

Specifically for food trucks, a commissary kitchen offers a designated parking spot, hookups for electricity, cleaning and sanitation areas, water and propane refills, disposal facilities of greywater, grease, solid waste, recycling facilities and more. It also means more room for things that take up too much space in the food truck.

Food Truck 147

Food Truck Food Supply Food License 147

Perfect Daily Grind

SEPTEMBER 5, 2022

To find out how we can acknowledge and begin to resolve environmental issues in coffee production, I spoke with three industry experts. This is because in many cases the transport of coffee is reliant on fossil fuels to some extent, as coffee is generally shipped to consuming countries on large freight vessels.

Agriculture 123

Agriculture Certification Sustainability Recycling 123

EATER

DECEMBER 5, 2023

Every December, immediately after school closed for the holidays, we would take the early-morning ferry to Methana, where my grandparents on my mother’s side would be waiting for us. And so after a lot of nagging and repeated promises that I would take care of the pig (on breaks between school, of course), my grandfather eventually gave in.

Front of House 108

Front of House Small Business Back of House 2015 108

Perfect Daily Grind

MAY 10, 2022

Wet milling is carried out after harvesting, while dry milling happens once the green coffee reaches the optimal moisture content for export. To find out more, I spoke with two coffee professionals based in Africa. At Mai Shayi, we have a small mill that carries out the hulling, but grading has to be done elsewhere.”.

Equipment 160

Equipment Sustainability Compost Article 160

Perfect Daily Grind

APRIL 13, 2022

Read on to find out what they told me. Let’s take a look at some of the ways in which they’ve changed. However, while there is rightly a focus on the use of fertilisers and how coffee is transported internationally, the process of brewing coffee also uses energy, and therefore has a carbon footprint.

Marketing 159

Marketing Café Sustainability Beverage 159

Restaurant365

SEPTEMBER 4, 2020

While writing the perfect job description might take more time, you’ll save time and hassle in the long run by attracting employees whose skills, needs and personalities align with your restaurant’s values and culture. Are you close to public transportation? Do your current employees hang out together after work? Be truthful.

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FOH BOH Hiring Fine Dining 97

Deliverect

NOVEMBER 15, 2019

As the industry evolves, new players are going for their cut of the pie, while new technologies are taking on-demand culture to another level. Check out these key trends on the horizon for 2020! #1 One competitive challenge for grocers is that supermarkets aren’t as suited to delivery due to high selection and transportation costs”.

Delivery 70

Delivery 2020 Retail Transportation 70

Modern Restaurant Management

APRIL 3, 2020

Used cooking oil, sometimes referred to as “liquid gold”, turns out to be an extremely valuable resource for both restaurateurs and refineries — and thieves. That’s a lot of waste product coming from a steady diet of fries, chicken tenders and an anything-you-can-imagine-tastes-better-fried culture.

Recycling 209

Recycling Uniforms Restaurant Law Government 209

Cheetah

MAY 2, 2022

Prague Powder #2, the curing salt used for meats that take weeks, months, or years to cure, contains minuscule amounts of potassium nitrate (known simply as nitrate) and larger amounts of sodium nitrite (known as nitrite) and regular salt. I enter the office and feel as if I am transported to a fast-paced French business environment.

Sustainability 78

Sustainability Food Truck Waste Food Supply 78

Restaurant365

JULY 24, 2020

Shelter-in-place orders, dine-in restrictions and diners’ hesitation to eat out have combined to prompt restaurants to shift their focus to takeout and delivery. When the food is ready, a delivery driver employed by the restaurant or third-party delivery service transports the meal to the specified location. Size of U.S.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

Modern Restaurant Management

DECEMBER 16, 2021

With current supply chain issues and these brands already operating under thin margins, we expect operators to be strategic when it comes to menu sizes, limited offerings and daypart offerings to limit waste, cut costs, and maximize profitability. Anything plant based! Alec Dafferner, a partner at GP Bullhound.

2022 176

2022 Food Supply Back of House Kitchen Safety 176

Modern Restaurant Management

JANUARY 12, 2022

Nearly half (47 percent) said they feel like all the delivery and take-out orders result in longer waits when they order in-person and 29 percent said the atmosphere of dining-in is hurt by delivery drivers picking up food. Download the Restaurant Trends for 2022 report for more details. Fast is not fast enough.

2022 209

2022 Mobile Ordering Guest Recovery Point of Sale 209

Perfect Daily Grind

MAY 6, 2022

The Yara Birkeland will domestically transport fertiliser (which is used in the coffee industry) from Yara’s Porsgrunn plant to Brevik port in Norway. points out of a possible 200 for several of its business practices, including a direct trade model and environmentally-friendly initiatives. Take a look. Tue, 3 May.

2022 127

2022 Compost Sustainability 2021 127

24/7 Waiter

JANUARY 18, 2024

Here is how to take full advantage of software for meal prep industries and improve your profits. Soups, sauces, and main dishes should be packaged separately to maintain the temperature level while being transported to the customer. Too many options can leave you with wasted food due to customer indecision.

Online Ordering 36

Online Ordering Pricing Ordering Menu 36

Gourmet Marketing

AUGUST 17, 2021

Here are five trends to watch out for in the travel industry in 2021. Hotels and other tourism businesses should position themselves appropriately by reducing waste and recycling where possible. However, they can improve their experiences by taking tours of historical sites in an area and sampling local culture. Safety Measures.

Travel 92

Travel 2021 Tourism Hotels 92

BNG Point of Sale

SEPTEMBER 7, 2021

You had $3,000 of leftover inventory at the start of the month, including food, drinks, beverage items, spices, and fresh ingredients, and other materials — anything and everything it takes to get a meal on a plate and a drink in a glass. . Also, do not be afraid to reach out to your supplier and re-negotiate any standing deals.

Point of Sale 52

Point of Sale Inventory Food Supply Seasonal Menu 52

Open for Business

OCTOBER 20, 2023

These observations will help carve out your own space in the local food scene. How close is it to public transport, or is there parking nearby? Choosing the right location will be one of your first financial considerations, whether that means purchasing a property or taking on the costs of rent and a security deposit.

License 78

License Email Marketing Seasonal Menu Front of House 78

Perfect Daily Grind

MAY 23, 2023

To find out more about how water is filtered for coffee, I spoke to two industry experts from Pentair Europe. Most RO systems waste up to 90% of incoming water,” Ronny explains. Matteo says: “We take the carbon footprint of our filtration systems into account. “It Moreover, each one may work differently.

Recycling 122

Recycling Equipment Technology Sustainability 122

Marketman

JUNE 30, 2019

To squeeze out as much profit as possible and grow your restaurant’s revenue, you only have two options – decrease expenses or increase your sales volume. Take sustainability and profitability to new levels. Let’s take a look at how sustainability initiatives can grow your restaurant’s revenues. Buy in Bulk.

Recycling 40

Recycling Food Supply Waste Sustainability 40

Marketman

JUNE 30, 2019

To squeeze out as much profit as possible and grow your restaurant’s revenue, you only have two options – decrease expenses or increase your sales volume. Take sustainability and profitability to new levels. Let’s take a look at how sustainability initiatives can grow your restaurant’s revenues. Buy in Bulk.

Recycling 40

Recycling Food Supply Waste Sustainability 40

EATER

JANUARY 12, 2022

Just thinking about a bite, let alone taking one, leaves me breathless. But here are these mouth-watering, transportive peanut butter brownies, which taste like they came from a handwritten recipe card found in the organized chaos of a grandma’s kitchen, with decades-old appliances that only she knows how to operate.

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Definition Bar 2021 Email Marketing 131

Modern Restaurant Management

MARCH 9, 2021

Waste management is one of the challenges affecting the restaurant industry. Research from the University of Arizona shows that fast-food restaurants waste 9.55 percent, while full-service restaurants waste 11.3 Therefore, you should start by monitoring waste production before consolidating your efforts. Map Your Goals.

Waste 199

Waste Management Management Recycling 199

Modern Restaurant Management

JANUARY 2, 2020

With restaurant employee turnover acting as an ever-present concern, many operators struggle to know how to keep quality employees on board without wasting time on those who aren't. Note: there's a difference between those who take lazy shortcuts and those who choose to work smart, not hard. How You Can Help Them.

Employee Relations 153

Employee Relations Take-out Customer Experience Operations 153