The Restaurant Group

DECEMBER 8, 2024

Introduction to Food Waste in Restaurants Food waste is a significant challenge for the restaurant industry, impacting both the environment and profitability. Understanding how to reduce food waste in restaurants is the first step toward sustainable and cost-effective operations.

Waste 78

Waste Compost Food Recycling 78

7 Shifts

AUGUST 4, 2020

It’s no surprise the food industry leaves behind a large footprint—and while much of the supply chain is inevitable, there are many innovative and simple steps we can all take to reduce waste and our own carbon footprint. Takeaway: By showing your commitment to reducing plastic waste, you’ll encourage customers to do the same.

Food Supply 300

Food Supply Waste Seasonal Menu Equipment 300

Sculpture Hospitality

OCTOBER 29, 2024

No matter how successful your restaurant is, profit margins are notoriously tight in this industry. You could be delivering great food and incredible service that keeps your customers coming back, but if you don’t have every other aspect of your finances nailed down… profitability can be difficult to come by.

Waste 135

Waste Management Management Customer Service 135

7 Shifts

MAY 31, 2021

For a restaurant to operate efficiently, it needs to be stocked up with the right amount of inventory – however, it can't be so stocked up that food waste becomes an issue. If it is overstaffed, the business wastes money on unnecessary labor. Reduce Food Waste. Build a Restaurant Operations Manual. What can 7shifts do for you?

Operations 363

Operations Inventory Hiring Customer Service 363

Culinary Cues

APRIL 10, 2023

Why waste time working in an environment that is less than supportive? Don’t waste any more time pointing fingers and blaming others – work on making yourself invaluable, focus on becoming great, and then find a place where you can shine. If I felt caught in a kitchen that did not allow for this, I simply sought a new environment.

Employee Relations 475

Employee Relations Restaurant Law Waste Article 475

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

Modern Restaurant Management

OCTOBER 7, 2024

Controlling food waste is a hot topic in the industry as well. Food Waste Management Food waste management has always been a challenge for the restaurant industry. Because each person is different and may not have been trained well in food preparation, the level of waste can be extremely high.

2025 189

2025 Loyalty Program Waste Compost 189

The Rail

JANUARY 21, 2025

By Bailey Ramsey, Contributor Food waste is a critical issue in the restaurant industry. To put this in perspective, restaurants waste anywhere between 4% to 10% of the food they purchase. Predicting Customer Demand Accurately One of the leading causes of food waste in restaurants is overproduction.

Waste 52

Waste Compost Recycling Food 52

7 Shifts

NOVEMBER 25, 2024

Staff productivity plays the largest role in restaurant revenue, which is why it’s so important to invest in your recruiting and hiring strategies, finding like-minded individuals to move your restaurant forward while minimizing time waste. According to Forbes , 50% of employees waste parts of their day on their phones.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

Culinary Cues

JUNE 3, 2024

You learn from your experiences, don’t waste the lesson. [] PLAY NICE IN THE SANDBOX The best chefs work well with others. We live in a business of pennies; a business of highly perishable ingredients; a business of many hands and many opportunities for mistakes; and a business where waste is always hiding around every corner.

Uniforms 338

Uniforms Point of Sale Coaching Small Business 338

Culinary Cues

FEBRUARY 13, 2022

Cooks will need to master alternative methods such as braising, poele, poaching, sous vide, and low and slow smoking that in the end provide opportunities to tenderize and enhance the flavor of lesser utilized cuts. [] Cross Utilization to Minimize Waste.

Compost 440

Compost Fine Dining Waste Café 440

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? Stock is as much symbolic as it is functional.

Front of House 425

Front of House Uniforms Back of House Kitchen Safety 425

Modern Restaurant Management

MAY 2, 2022

To maximize your existing resources: Reduce food waste. Restaurants toss a jaw-dropping 22-33 billion pounds of food each year, and food waste costs the hospitality industry an astonishing $100 billion annually. With prices skyrocketing, restaurants should focus on eliminating food waste.

Food Safety 218

Food Safety Food Supply Waste Sustainability 218

Modern Restaurant Management

SEPTEMBER 22, 2022

This exercise can also help you identify – and resolve – issues that are wasting money, like over portioning, over ordering, and theft. Reduce food waste. In the US, we waste between 30-40 percent of our food supply, which equates to an astonishing 133 billion pounds and $161 billion in waste, according to the USDA.

Food Supply 212

Food Supply Supplies Food Waste 212

7 Shifts

AUGUST 7, 2024

They should understand that pouring out more flour than they need or cutting off too much meat means money wasted. Track and Eliminate Waste According to the National Restaurant Association, between 4 and 10 percent of food is thrown away before it even reaches the table. Include the cost of each item and how much of it went to waste.

Food 370

Food Seasonal Menu Inventory Pricing 370

Culinary Cues

MAY 4, 2022

Excessive waste is a sign of disrespect for those involved in the process of getting those ingredients to you. It might be sustainability, waste management, protection of traditions, a pursuit of excellence, authenticity, or connection with the source of ingredients, etc. We owe them our respect and care.

2022 376

2022 Education Coaching Kitchen Safety 376

Modern Restaurant Management

OCTOBER 6, 2023

Integrating IoT devices and connectivity drives efficiency, enhances food safety, mitigates risks, increases transparency, reduces waste, and provides many other benefits for restaurants. Optimizing shelf life and reducing waste. restaurants waste an astonishing $57 billion each year on uneaten food? Did you know that U.S.

Food Safety 201

Food Safety Operations Management Management 201

7 Shifts

JULY 20, 2024

By analyzing these reports, you can optimize pricing, control restaurant costs , reduce waste, and improve overall profitability. It helps you see which ingredients are being used frequently so you can maintain the right amount of stock on hand, reducing waste and spoilage.

2024 221

2024 Cash Management Inventory Waste 221

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 390

Customer Experience Cash Management Customer Service Front of House 390

Sculpture Hospitality

DECEMBER 3, 2024

When it comes to the success of your restaurant, ordering the right food and supplies is critical for smooth kitchen operations, healthy profit margins and keeping your food costs in check.

Waste 111

Waste Food Supply Food Management 111

7 Shifts

APRIL 25, 2022

Investigate waste and theft instances and retrain employees on proper portion sizes. When inventory gets wasted, managers can adjust par levels. Meet with the manager to discuss potential causes, as well as managers of other locations for potential solutions. Actual hours exceed earned hours.

Operations 370

Operations Point of Sale Inventory Restaurant Law 370

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.

Design 371

Design Fine Dining Uniforms Waste 371

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. Log item transfers and wastes. Stock incoming inventory. Check employee schedules to ensure plans match reality. Check inventory levels.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

FEBRUARY 8, 2020

This can be an incentive program that engages the employees in helping the restaurant reach its goals through efficiency, waste reduction, and a unified approach towards being entrepreneurial. EMPATHETIC SCHEDULING.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

Restaurant Business

DECEMBER 11, 2024

Shareholder advocacy groups are calling on public restaurant companies to measure and reduce the organic waste they send to landfills.

Waste 106

Waste Food Operations 106

Modern Restaurant Management

JANUARY 30, 2023

This also prevents the waste of costly oil and keeps food quality up to standard. Eliminating Waste Speaking of waste prevention: Imagine discarding $20,000 worth of inventory and closing for two days because of a malfunctioning walk-in cooler.

Technology 189

Technology Fast Casual Waste 2023 189

7 Shifts

NOVEMBER 15, 2024

How did you ensure nothing was wasted? For example, a candidate might share how they implemented a daily checklist for inventory and ingredient freshness, reducing waste. Practicing this keeps ingredients always fresh and minimizes food waste, which can also help cut costs and improve gross margins by around 5%.

Back of House 195

Back of House Management Management Operations 195

Culinary Cues

MAY 8, 2023

The chef is a financial manager of a business and, as such, must be adept at budget projections, management of inventories (highly perishable ones), and control of production waste. He or she must be able to make quick adjustments when costs are not in line and be able to pinpoint where problems may exist.

Kitchen Safety 432

Kitchen Safety Food Safety Coaching Training 432

Culinary Cues

AUGUST 7, 2021

Restaurant waste nips away at profitability – why? . – Quality of life for career restaurant employees is not that desirable. Why is this the case? Menu item profit margins are typically low, making it difficult for restaurants to find the reserves to pay better wages – why?

Social Media 474

Social Media Cash Management Blog Equipment 474

7 Shifts

MAY 23, 2023

And mistakes lead to time wasted and the erosion of employee trust. It's our goal to cut down on the number of systems restaurants need to run their business. The more touch points, the more points of failure where data can get lost or changed.

Sourcing 370

Sourcing Take-out Waste Book 370

Culinary Cues

APRIL 8, 2020

You know that the financial success of the restaurant, a business that counts profits in single digit percentages, depends on you watching waste, following procedures, and controlling portions. THIS IS HIGHLY MARKETABLE IN ANY INDUSTRY. [] COST CONSCIOUSNESS. This has become second nature.

Communication 469

Communication Food Supply Customer Service Small Business 469