Modern Restaurant Management

JANUARY 20, 2023

Pre-made food products can provide simplicity for staff while also helping cut costs, reduce waste, and increase consistency while maintaining a wide variety of menu items. Considering the labor shortage, assuming trained staff will always be available to perform and keep up with multiple labor-intensive duties can be a huge gamble.

Food 419

Food Food Supply Food Safety Customer Service 419

Culinary Cues

OCTOBER 20, 2021

Measure your cuts, look at your waste – improve every day until you are fast and ALWAYS accurate. [] TURN 300 POTATOES PERFECTLY, THEN ASK AGAIN IF YOU CAN WORK THE LINE: Why is it important for a potato to have seven equal sides? PLAN BETTER – TRAIN HARDER. Stock is as much symbolic as it is functional. Learn by doing.

Front of House 491

Front of House Uniforms Back of House Kitchen Safety 491

Culinary Cues

JUNE 3, 2024

It may not look the same and they may have never written it down, but this is their method of operation. [] LOOK THE PART Take pride in your appearance and the sharpness of your uniform. Treat the job as something enormously important and the uniform as a symbol of everything that is good about the profession. Start today!

Uniforms 434

Uniforms Coaching Point of Sale Small Business 434

Culinary Cues

JUNE 26, 2021

It is apparent that banquets are far more efficient, with less waste, and a much higher consistent quality level when there is sufficient cooler space for rolling racks and pre-plating and a cook-chill system is built into production. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC. Restaurant Consulting. CAFÉ Talks Podcast.

Design 446

Design Fine Dining Uniforms Waste 446

Culinary Cues

AUGUST 14, 2024

The media went from bowing their heads when a chef walked into a room to seeking out the angry and disgruntled, the outliers and the pundits, the cooks who are unworthy of the uniform and the tattered and worn who are simply burned out from aligning with the wrong operations. We need to encourage the positive to drown out the naysayers.

Uniforms 401

Uniforms Book Article Café 401

Culinary Cues

JULY 6, 2020

Your principles, and those of the cooks who proudly wear the uniform of the kitchen, are your stakes in the ground. When the cook looks sharp (clean, pressed uniform, neat grooming, clean shoes, etc.) PLAN BETTER – TRAIN HARDER. That sounds better – the Principles of Being a Professional Cook. We are in this together.

Kitchen Safety 520

Kitchen Safety Uniforms Presentation Café 520

Culinary Cues

APRIL 9, 2024

Your uniform is right, knives sharp, and the skills you developed over the past two years were second nature. You were introduced to ingredients that were foreign to you, discovered ways to become more efficient, waste less, and use parts of vegetables and proteins that you had previously considered “waste”. Embrace it.

Uniforms 425

Uniforms Waste Café Take-out 425

Modern Restaurant Management

FEBRUARY 28, 2024

Fine-tuned scheduling, proactive management, and continuous training harmonize staff efforts with the fast-paced QSR landscape, ensuring teams align with business goals and evolving demands. There's also a growing momentum towards zero-waste operations that are both environment-friendly and economically sensible.

Fast Casual 294

Fast Casual Fine Dining Customer Service Customer Experience 294

Culinary Cues

OCTOBER 16, 2019

If you don’t want the job, then call ahead, thank the chef for his or her time, and cancel well before your scheduled time – don’t waste others time that is allotted to hearing your story. First wash your hands, make sure your uniform is sharp, and say hello to everyone you work with – then put that edge on your knives.

Uniforms 323

Uniforms Equipment Small Business Customer Experience 323

7 Shifts

MAY 23, 2024

Improving your restaurant operations to succeed in this highly competitive industry means serving quality food and providing excellent customer service while minimizing waste, reducing costs, and keeping your employees engaged. This is important, especially if you're training and hiring new employees.

Operations 221

Operations Kitchen Safety Food Safety Restaurant Law 221

Perfect Daily Grind

JUNE 1, 2025

They help reduce waste, improve repeatability, and allow you to confidently deliver quality, even when raw material costs are at their highest,” he adds. “In This means you retain more usable volume from every bag and reduce the amount of coffee that would otherwise go to waste,” he adds. “At

Point of Sale 91

Point of Sale Pricing Café Equipment 91

Lavu

FEBRUARY 28, 2025

Staff Engagement : Train your team to use POS insights for better service. It tackles common challenges with options like dual pricing and uniform menu presentation across all ordering channels. This helps reduce waste and boost profits. Integration Focus : Link your POS to CRM systems for a complete customer view.

POS 78

POS Menu Dietary Restrictions Loyalty Program 78

Modern Restaurant Management

DECEMBER 21, 2022

Collaborations : Collaborations, such as partnering with a well-known designer on staff uniforms or bringing in guest chefs for special events and pop-ups, will continue to capture consumer attention. Differentiation : It’s no longer ‘OK’ to offer great food or great service.

2023 419

2023 Loyalty Program Fast Casual Customer Experience 419

Indoor Media

JANUARY 16, 2025

When operations are streamlined, you can minimize waste, lower costs, and maximize productivity. For example, having a team member trained and dedicated to managing the supply chain ensures you always have the right ingredients on hand without overstocking or running out during a rush. Invest in proper training. That’s right.

Website Management 78

Website Management Customer Experience Back of House Customer Service 78

Restaurant Engine

JUNE 14, 2025

If you do it poorly, you may waste time and money and even alienate loyal customers. Other visuals: Pay attention to your signage and uniforms, too. Step #5: Train Your Team Your staff are brand ambassadors, and you want to make sure they: Understand the new brand message and mission. Restaurant Web Design, Made Easy.

Social Media 52

Social Media Email Marketing Website Management Uniforms 52

Qu

NOVEMBER 25, 2024

By helping kitchens prep exactly what they need, the Production Optimization Board reduces waste, speeds up service, and ensures fresher food. Value: By improving kitchen operations, the Production Optimization Board boosts speed of service while cutting down on food waste. The result?

Online Ordering 52

Online Ordering Front of House Mobile Ordering Food Order 52

Hot Schedules

MAY 21, 2020

Everyone knows that finding top talent fit your culture, training them and retaining them is not only hard work, it’s costly. Designate a single employee per shift—ideally with a clearly identifiable uniform or badge for customers to recognize—to oversee safety and sanitation measures.”. Stay in virtual touch.

Back of House 148

Back of House Employee Relations FOH BOH 148

Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. Most chefs, however, have not been trained in cooking a plant-based diet, at least not on a heightened level. Gathering of visual content to identify potential coaching and training opportunities. ” Presto's New Vision.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

Perfect Daily Grind

MAY 30, 2023

Without the knowledge of a trained professional, achieving high-quality coffee extraction will be difficult, if not impossible. However, even among baristas who are more formally trained, there can still be inconsistencies between brewing techniques. One of the most important factors to consider is grind size.

Beverage 193

Beverage Equipment Consumer Goods Customer Experience 193

Modern Restaurant Management

JUNE 28, 2024

Diverse AI Applications : Restaurants are experimenting with various AI use cases, such as chatbots for customer service (41 percent), customer preference analysis for tailored experiences (39 percent), inventory management (38 percent), predictive analytics for demand forecasting (33 percent tie), and food waste reduction (33 percent tie).

2024 294

2024 Mobile Ordering White Paper Food Order 294

Modern Restaurant Management

MAY 27, 2020

Enhanced training, signage, and behavioral “nudges” Implementing health checks and temperature monitoring. Production of PPE through Aramark’s uniforms division and procurement of PPE. Requiring appropriate personal protective equipment (PPE) for employees, including gloves and masks.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441

7 Shifts

MAY 23, 2024

However, overly large portions can sometimes result in food waste, which is an issue not only for restaurants but also for the environment. According to the UN Environment Programme, over one billion tons of food is wasted annually, and 40% is from restaurants and food service companies. or "Do you want your drink upsized?"

Social Media 195

Social Media Loyalty Program Email Marketing Seasonal Menu 195

Tableo

JULY 27, 2023

Here’s why it’s so important: Cost management: Good F&B management enables you to control expenses, cut waste, and boost profit margins. Inventory control To control costs and cut waste, you must effectively control inventory: Sort your inventory into different categories, such as high-value products, non-perishables and perishables.

Beverage 75

Beverage Food Waste Inventory 75

7 Shifts

MAY 23, 2024

This can reduce your budget for ingredients and, at the same time, minimize food waste. While it might seem tempting to overspend on your marketing and advertising efforts, the cash you'd use to pay to run your ads could only lead to waste, especially if you don't know much about running an ad campaign effectively.

Point of Sale 221

Point of Sale Seasonal Menu Food Supply Employee Relations 221

Squirrel Systems

JUNE 24, 2024

Strategy: Standardize Recipes: Create detailed recipe cards for every dish to ensure uniform preparation. Regular Training: Conduct regular training sessions for kitchen staff to reinforce cooking techniques and quality standards. Staff Training: Provide ongoing training for staff on the latest health and safety protocols.

Operations 52

Operations Kitchen Safety Loyalty Program Food Safety 52

Apicbase

AUGUST 29, 2024

In this article, we explore the benefits of centralising inventory, optimising menu design, standardising staff training, and more. Discover how Apicbase’s robust platform provides the tools you need to streamline your processes, reduce waste, and boost your bottom line. What Is Food and Beverage Management?

Beverage 52

Beverage Operations Management Management 52

Cheetah

SEPTEMBER 9, 2019

Exquisite interior, highly skilled staff and specialty drinks are always great, but the decoration, menu choices, bartenders’ uniform and all other elements still need to match. If you give them guidance and training , your team is probably doing a great job, which leaves you time to interact with customers.

Bar 60

Bar Management Management Front of House 60

Cheetah

SEPTEMBER 9, 2019

Exquisite interior, highly skilled staff and specialty drinks are always great, but the decoration, menu choices, bartenders’ uniform and all other elements still need to match. If you give them guidance and training , your team is probably doing a great job, which leaves you time to interact with customers.

Bar 60

Bar Management Management Front of House 60

Lavu

NOVEMBER 27, 2024

A modern Point of Sale (POS) system can help you do just that by cutting costs, reducing waste, and streamlining operations. Here are the 7 must-have POS features that can transform your business: Inventory Tracking : Reduce food waste by 10% with real-time stock management and automated alerts.

POS 78

POS Loyalty Program Online Ordering Point of Sale 78

MBB Hospitality

AUGUST 5, 2024

How to Leverage Them: Restaurants can use inventory optimization to minimize food waste, while retailers can avoid overstocking seasonal items. For franchises, these services ensure uniform stock availability across locations, improving the customer experience.

Inventory 52

Inventory Audits Franchising Franchise 52

The Restaurant Times

AUGUST 10, 2020

Create these cards and give training to your staff on how to use them. The advantage of the expiry report is that it avoids the unwanted generation of waste and prevents the restaurant from using expired products enabling quality and better utilization of stock. . Waste Sheets. Expiry Report. Variance Report .

Inventory 52

Inventory Operations Waste Food Supply 52

The Restaurant Times

OCTOBER 5, 2020

Waste and theft are considered to be significant threats to a restaurant’s profits. Hire qualified staff and provide them with proper training to be efficient and more productive. Similarly, you can train your staff to multi-task. Reducing waste from spoilage and ordering mistakes. Reduce Overall Food Costs.

Operations 52

Operations Equipment Merchandise Food Order 52

Sling

JANUARY 13, 2020

These instructions help achieve efficiency , maintain quality output, and preserve uniformity of performance while, at the same time, serve to reduce miscommunication and minimize failure to comply with industry regulations. Connectivity of that caliber significantly reduces wasted time. Why You Need Standard Operating Procedures.

Operations 78

Operations Document Airlines Tip Distribution 78

Sling

JANUARY 13, 2020

These instructions help achieve efficiency , maintain quality output, and preserve uniformity of performance while, at the same time, serve to reduce miscommunication and minimize failure to comply with industry regulations. Connectivity of that caliber significantly reduces wasted time. Why You Need Standard Operating Procedures.

Operations 78

Operations Document Airlines Tip Distribution 78

Culinary Cues

NOVEMBER 4, 2023

These are the talented people who view their age as an opportunity. [] DON’T LET THIS KNOWLEDGE GO TO WASTE: “I’ve spent all this time learning and growing, contributing and making a difference, helping others succeed and pushing younger people to aspire for greatness; I have volumes of knowledge – if I stop will it all be for naught?”

Coaching 450

Coaching Uniforms Waste License 450

Mad Mobile

FEBRUARY 5, 2024

The uniforms. This wasted time adds up. Staff turnover woes or staffing-up crunches: If training new staff is taking up too much time and resources, a restaurant tablet POS system could take the burden off by simplifying complex processes. The signage. Over time, they all end up needing an upgrade.

Dietary Restrictions 52

Dietary Restrictions Mobile Ordering Front of House Customer Service 52

Mad Mobile

FEBRUARY 26, 2024

Loss, waste, inconsistency — without careful management of bar inventory, you’re quickly losing a decent chunk of money. You may be wasting 10% of product We may be talking about bar inventory here, but food waste trends bear mentioning. Outline procedures for delivery logs, counting, waste tracking and reconciling variances.

Inventory 40

Inventory Bar Management Management 40