Modern Restaurant Management

NOVEMBER 3, 2021

The type of food has a much greater impact on carbon emissions than the distance it has travelled. 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.

Food Supply 520

Food Supply Transportation Compost Waste 520

Modern Restaurant Management

SEPTEMBER 22, 2022

Supporting nearby farmers boosts your local economy and means you’ll get fresher products that haven’t had to travel far distances to get to your restaurant. This exercise can also help you identify – and resolve – issues that are wasting money, like over portioning, over ordering, and theft. Reduce food waste.

Food Supply 530

Food Supply Supplies Food Food Truck 530

Squirrel Systems

FEBRUARY 13, 2025

From sustainable practices and health-conscious menus to tech-enhanced dining and global flavors, hotel and resort restaurants are adapting to meet the diverse needs of the modern traveler. Menus will be designed to minimize food waste, with ingredients used efficiently across dishes.

Hotels 94

Hotels 2025 Travel Dietary Restrictions 94

Modern Restaurant Management

JANUARY 30, 2023

Imagine travelers pulling off the highway for the fast-food sandwich they’ve been craving, only to be disappointed because a fryer is malfunctioning. This also prevents the waste of costly oil and keeps food quality up to standard.

Technology 474

Technology Fast Casual Waste 2023 474

Modern Restaurant Management

JANUARY 20, 2022

Drivers will have more time to eat, go through drive-throughs with the vehicles, use both hands when eating, and longer travel times will become more commonplace. According to estimates, the restaurant industry is by itself responsible for approximately hundred million dollars a year of food waste. Integrated Inventory and Purchasing.

Food Order 520

Food Order Waste Online Ordering Email Marketing 520

Modern Restaurant Management

OCTOBER 13, 2021

Daily travel numbers are nearly back to what they were in 2019, according to the Transportation Security Administration ( TSA). Today, there are restroom products made from plastic waste that are also incredibly durable, like paper towel and toilet paper dispensers. Minimize your facility’s output of plastic waste.

Sustainability 491

Sustainability Recycling 2040 Waste 491

Modern Restaurant Management

DECEMBER 31, 2024

This zero waste cooking technique will also allow chefs and bartenders to creatively repurpose leftover produce and give it new life. For instance, Metz is leaning into upcycling, zero-waste, excess food remediation initiatives, and providing compostable takeout dinnerware for eco-conscious dining. ” – T.J.

Beverage 450

Beverage 2025 Fine Dining Guest Recovery 450

EATER

MAY 14, 2025

We wanted a space for people who were traveling internationally or had read about these dishes in the past. Were more mindful of waste: In the old space, we didnt really have anywhere to put things if we werent immediately using [them], but now, we can incorporate them into other projects. We have a way more extensive pantry.

Seating 222

Seating Outdoor Dine-in Beverage 222

Culinary Cues

MARCH 10, 2025

This type of dedication is important if an apprentice cook is to truly develop an understanding and level of competence in those areas. [] CONTROLS Cost control is everyones responsibility in every food operation, but in a larger operation there will likely be opportunities for cooks to delve into those controls through involvement with inventories, (..)

Hotels 372

Hotels Fine Dining Seasonal Menu Healthcare 372

Modern Restaurant Management

APRIL 22, 2022

Travelers would have the opportunity to order in their own languages, over their own devices, and in their own time. In-app pre-ordering solutions to help with food waste. million tons of food waste annually, equating to more than $25 billion in losses. According to ReFED , the US restaurant sector generates 11.4

Technology 492

Technology Mobile Ordering Customer Service Food Order 492

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. Nostalgic Foods Vintage-inspired recipes have made a comeback in recent years.

2024 474

2024 2023 Food Order 2013 474

Modern Restaurant Management

OCTOBER 16, 2023

Travel and Dining Habits Next, we looked at travel preferences and how that relates to dining, and we found some interesting patterns. Restaurants need to know their audience to ensure they’re catering to the people who are most likely to visit, while minimizing wasted advertising dollars.

Fast Casual 531

Fast Casual Fine Dining 2023 Consumer Goods 531

ChowNow

JUNE 12, 2025

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. Trimming underperformers not only reduces food waste; it also improves consistency and speed. Make sure containers keep food hot, travel well, and look good when opened.

Loyalty Program 195

Loyalty Program Social Media Online Ordering Email Marketing 195

Modern Restaurant Management

APRIL 21, 2022

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. Waste reduction- We practice utilizing our waste as much as we can away from the generalist notion of putting things up as specials.

Sustainability 450

Sustainability Waste Food Supply Recycling 450

Modern Restaurant Management

OCTOBER 20, 2020

Create new foods that are designed to travel. With every order destined to travel some distance , Living Kitchens can be a laboratory for packaging, technique, and ingredients that are ready for take-out. Better Kitchens: Iterate the Engine. Create a connected kitchen. Create a launchpad for new delivery modes—literally.

Front of House 508

Front of House Kitchen Safety Food Back of House 508

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. Did you know that just 1 oz. of excess pour can cost you as much as 20% of total sales revenue?

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

Culinary Cues

JUNE 3, 2024

Read, read, and read more; travel, volunteer, connect, network, and step outside of your comfort zone. You learn from your experiences, don’t waste the lesson. [] PLAY NICE IN THE SANDBOX The best chefs work well with others. Seek out every opportunity to learn something new every day. The best chef is a pleasure to interact with.

Uniforms 434

Uniforms Coaching Point of Sale Small Business 434

Modern Restaurant Management

MARCH 16, 2021

In a world where restaurants are fighting tooth and nail for every dollar, no restaurant can afford to waste product or energy on menu items that aren’t selling. Most restaurant owners know which menu items are popular on game days and can travel well for delivery or carryout orders. Sharpen the Focus.

Sports 515

Sports POS Menu Food Order 515

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

Modern Restaurant Management

MARCH 5, 2020

Moreover, since the European Union (EU) General Data Protection Regulation (GDPR) entities that processes the personal data of EU residents in connection with offering goods or services to EU residents even if they do not have locations or operations in the EU itself, restaurants in large cities and other high profile locations likely to attract tourists (..)

Restaurant Law 596

Restaurant Law Small Business Customer Service Information 596

Modern Restaurant Management

MARCH 27, 2023

Even without accounting for the emissions impact of a restaurant's supply chain, the amount of environmental damage from materials consumed and wasted in the food preparation process can be staggering. Reduce material consumption and waste This is probably the easiest way for restaurants to reduce their carbon footprint.

Transportation 450

Transportation Food Supply Supplies Waste 450

EATER

SEPTEMBER 26, 2023

As Erbil cultivated a market for international businesses, ABC established a reputation among domestic travelers and Erbil’s more worldly residents as the place to satisfy the itch of wanderlust within Kurdistan. While some ABC customers might come to repeat personal experiences they’ve had abroad, not all patrons are widely traveled.

Employee Relations 348

Employee Relations Travel Sports Social Media 348

EATER

MAY 21, 2025

Any ingredients we couldnt grow ourselves had to be flown in and any food waste we couldnt convert to compost had to fly out. As I cemented my travel plans, I checked in on my former coworkers at the food magazine. Zoe Denenberg is a traveling cook, baker, and food writer. They had just weathered yet another round of layoffs.

Food 154

Food Compost Food Supply Travel 154

Modern Restaurant Management

JULY 27, 2022

Then again, other factors are pushing it back up, such as increased vacation, travel and restaurant spending. Inflation is currently at 9.1 percent, wholesale food costs have seen double-digit increases, and energy prices are soaring. ” – Jay Fiske, President, Powerhouse Dynamics.

2022 450

2022 Customer Service Fast Casual Food Safety 450

Modern Restaurant Management

DECEMBER 19, 2022

For the tour, we traveled to Houston, Kansas City, Las Vegas, New York, Los Angeles, and Chicago, visiting a wide collection of over 80 bars and restaurants, from brand new and iconic to others that have stood the test of time. On our travels across the U.S., working to help our restaurant partners. Time to Sparkle.

Bar 474

Bar 2023 Back of House Coaching 474

Modern Restaurant Management

MARCH 18, 2024

Environmental Consciousness – Consumer awareness and desire for more sustainable options is encouraging upcycling and waste reduction efforts that are good for business and good for the planet. International travel has renewed appeal post-pandemic and with it comes food and culture exploration.

2024 474

2024 Food Truck Fast Casual Allergens 474

Modern Restaurant Management

APRIL 17, 2020

My goal was to do my best to support the restaurant industry in this surreal time, but I also had to quickly figure out what to do with the excess food and supplies that were going to waste. This is a critical reminder to protect the health and safety of our family and friends – especially those who are high risk.

Food Supply 473

Food Supply Mobile Ordering Supplies Back of House 473

Perfect Daily Grind

JUNE 16, 2025

Electric roasters can reduce waste and eliminate fuel costs, helping pad roasters’ bottom lines. A small company like ours doesn’t have the resources to put toward a green coffee buyer or the time to travel to farms to build relationships and know that we’re sourcing quality coffee with a positive impact on producing communities,” says Doug.

Equipment 131

Equipment Cash Management 2050 Pricing 131

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

Culinary Cues

JANUARY 19, 2025

To waste this opportunity is contrary to the life we are given. [] BE EXCELLENT Mediocrity is disrespectful. Once we learn and grow, we have an obligation to be the best that we can be. [] KEEP PERSPECTIVE At the same time, we shouldnt get wrapped up in our perception of importance.

Uniforms 344

Uniforms Education Waste Blog 344

Lavu

NOVEMBER 29, 2024

Wasted food, stock shortages, and manual tracking errors all lead to higher costs and lost profits. Key Ways POS Systems Save Restaurants Money: Real-Time Tracking : Automatically updates stock levels as orders are placed, reducing waste and preventing stockouts. That’s where POS inventory tools step in to help.

Inventory 78

Inventory POS Waste Point of Sale 78

EATER

OCTOBER 28, 2022

Bafflingly for a city which prides itself on its seasonal, grower-guided, zero waste credentials, there were no Green Stars awarded, which highlight restaurants at the forefront of sustainability. No Vancouver restaurants achieved two- or three-star ratings.

Fine Dining 261

Fine Dining Back of House Casual Social Media 261

7 Shifts

JUNE 3, 2020

Preparing for COVID-19 closure Before closing their five locations, Ani Ramen knew they had to do something with all their inventory before it goes to waste. Ramen does not travel very well and when it does, it’s not nearly the same. In just one day, Ani Ramen donated 15,000 meals.

Front of House 63

Front of House Online Ordering Kitchen Safety Food Safety 63

Modern Restaurant Management

FEBRUARY 28, 2020

“I found inspiration on my travels. Food waste is one of the leading contributors to climate change, and more than 80 percent of it occurs downstream within retail and foodservice establishments (ReFED). “I do not travel frequently, so winning this sweepstakes is especially exciting for me,” Cameron said.

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

Restaurant Business

JULY 18, 2023

In the lodging industry—with travelers checking in at all times of the day and staff working various day and overnight shifts—operators need a steady flow of coffee brewing to accommodate consumer and staff needs morning, noon and night.

Hotels 246

Hotels Beverage Customer Service Customer Experience 246

Modern Restaurant Management

NOVEMBER 11, 2020

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. Due to the newfound knowledge from wine education courses during quarantine, consumers are looking for diversity in their wines and products. Streamlined Menus.

2021 474

2021 Outdoor Hotels 2020 474

EATER

APRIL 3, 2023

A spread of Filipino dishes from Kuya Lord’s | Bettina Makalintal/Eater Skip the constant Resy monitoring this time This post originally appeared in the April 1, 2023, edition of Eater Travel, a biweekly dispatch from Eater’s staff about navigating places where food is the main attraction. Subscribe now.

Reservations 363

Reservations Food Truck Social Media Travel 363