Modern Restaurant Management

JANUARY 8, 2025

What Can Be Done : Professional services can provide statistics and case studies illustrating the cumulative impact of cooking oil waste. What Can Be Done : Services can remove the burden of onsite waste storage by removing the waste oil directly from the fryer, whenever necessary, and taking it immediately offsite.

Management 423

Management Management Recycling Sustainability 423

Modern Restaurant Management

DECEMBER 17, 2024

Steady Online Ordering Brings Food Waste, Donations to the Forefront of Priorities Ordering food online increases restaurant sales, but it also can potentially increase wasted food if proactive measures aren’t taken – for both the business and consumers at home.

2025 419

2025 Loyalty Program Online Ordering Customer Experience 419

The Rail

OCTOBER 17, 2024

While the cost of food waste isn’t a secret , you probably overlook it, considering it a part of doing business in this industry. The Problem with Restaurants’ Supply Chain Food Waste You’ve probably felt forced to raise menu prices to offset losses incurred by wholesale prices rising and fewer people eating out.

Food Supply 130

Food Supply Waste Supplies Food 130

Modern Restaurant Management

APRIL 18, 2025

At major chains like McDonald's, AI-powered drive-through systems are reducing order errors, predicting maintenance needs, and cutting waste. For example, Taco Bell is using AI-driven labor and inventory management tools to fine-tune staffing and reduce food waste. For independent restaurants, the same AI-driven efficiency applies.

Airlines 434

Airlines Hospitality Waste Food Order 434

Modern Restaurant Management

JUNE 23, 2025

And when those are off, waste and inefficiencies climb. That level of control has helped us reduce waste by nearly 75 percent during slower periods, in addition to serving our guests the freshest food possible. Controlling waste and forecasting the business volumes properly are two specific areas we focus on.

Food Supply 251

Food Supply Waste Supplies Inventory 251

Modern Restaurant Management

JANUARY 14, 2025

Embracing the "just-in-time" philosophy, which involves ordering perishable ingredients in smaller quantities and more frequently to reduce waste, free up storage space, and ensure every ingredient is at peak freshness when it hits the plate. It's a living, breathing asset that requires careful attention to control costs under.

Management 450

Management Management Food Seasonal Menu 450

Modern Restaurant Management

JUNE 2, 2025

With guests opting to skip appetizer and desserts, how can operators optimize purchasing dollars and reduce waste? Offering a pared-back selection of favorites can not only help reduce costs and waste, and simplify kitchen operations, but also reduce diner indecision and strengthen brand associations.

Menu 428

Menu Innovation Loyalty Program Fast Casual 428

Modern Restaurant Management

JANUARY 16, 2025

Moving to more eco-friendly options like biodegradable materials using bamboo or already recycled paper helps reduce unwanted waste from clogging landfills. More than 63 percent of municipal solid waste in the US was a result of food packaging.

Sustainability 251

Sustainability Delivery Food Recycling 251

Modern Restaurant Management

DECEMBER 23, 2024

In 2025, expect to see more restaurants and bars adopting eco-friendly practices, such as reducing food waste, sourcing locally, and using energy-efficient equipment. For instance, smart inventory systems can help reduce waste, while energy-efficient appliances cut operational costs and carbon footprints.

2025 346

2025 Hospitality Bar Customer Experience 346

Modern Restaurant Management

JANUARY 23, 2025

Effective, sustainable SOPs focus on minimizing waste and maximizing productivity. These strategies enhance daily efficiency, reduce resource waste, and create a supportive environment for staff and managers alike.

Operations 395

Operations Workshop Sustainability Inventory 395

Modern Restaurant Management

MARCH 28, 2025

By actively reducing our environmental footprint — through energy and water conservation, innovative waste mitigation, and sustainable supply chain management — we provide safety, efficiency, and accountability that benefit both current and future generations.

Social Media 461

Social Media Loyalty Program Sustainability Food Supply 461

Modern Restaurant Management

FEBRUARY 21, 2025

Better data means faster responses to safety issues, less waste, and more satisfied customers who trust in the care you take with their food. Resources and training materials are available to make this process easier and ensure everyone is aligned. The time to act is now.

Food Safety 524

Food Safety Management Management Kitchen Safety 524

Restaurant Business

OCTOBER 23, 2024

This level of precision in forecasting helps restaurants reduce food waste - a significant issue in the industry - by up to 20%. AI systems can analyze historical sales data, current trends, and even factors like weather to predict demand accurately. In the kitchen, AI-powered systems are monitoring food production in real-time.

Customer Experience 301

Customer Experience Operations Back of House Customer Service 301

Modern Restaurant Management

FEBRUARY 24, 2025

Restaurants prepare ingredients and schedule staff based on anticipated guest numbers, and when diners fail to arrive, this precision quickly unravels into wasted food and unnecessary labor expenses. Beyond the immediate lost revenue from empty reserved tables, these missed bookings disrupt carefully planned kitchen and staffing operations.

Book 385

Book Reservations Communication Customer Experience 385

Modern Restaurant Management

JANUARY 24, 2025

The courses includes foundational knowledge on emerging green technologies, strategies for waste reduction, and operational efficiencies that align with sustainability goals. The goal of which is to provide a framework by which professionals can use to create more efficient, equitable, and profitable culinary ecosystems.

Sustainability 448

Sustainability Food Equipment Design 448

EATER

OCTOBER 15, 2024

When food waste goes to landfills, it creates methane , a powerful greenhouse gas. Food waste from all sources is responsible for eight percent of global greenhouse gas emissions, and the U.S. But restaurants have other, less visible sources of waste that also contribute to climate change. But I have to remember.

Compost 284

Compost Food Equipment Waste 284

Modern Restaurant Management

OCTOBER 28, 2024

The future of restaurant success depends on streamlining processes, reducing food waste, and enhancing customer experiences—all while making the most of existing resources. Today, staying ahead means adopting a unified, flexible IT environment that gives operators the control they need to thrive.

Point of Sale 445

Point of Sale Customer Experience Technology 2024 445

Modern Restaurant Management

JANUARY 16, 2025

Moving to more eco-friendly options like biodegradable materials using bamboo or already recycled paper helps reduce unwanted waste from clogging landfills. More than 63 percent of municipal solid waste in the US was a result of food packaging.

Sustainability 221

Sustainability Delivery Recycling Food 221

Modern Restaurant Management

OCTOBER 17, 2024

Recycling your restaurant’s used cooking oil isn’t just a way to address your waste problems – it can help fight climate change. Not only that, but in the United States restaurants generate about 22 to 33 billion pounds of food waste annually. That’s a lot of waste.

Recycling 251

Recycling Sustainability Waste Innovation 251

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 474

2025 Loyalty Program Waste Compost 474

Modern Restaurant Management

APRIL 11, 2025

Optimize Supply Chains : Use AI inventory tools to reduce food waste and ensure your supply chain is as efficient as possible. Consider introducing smaller portions, value menus, or bundling options to manage both expectations and margins.

Loyalty Program 439

Loyalty Program Social Media Front of House Back of House 439

Modern Restaurant Management

APRIL 9, 2025

AI-driven tools can help optimize everything from labor scheduling to inventory management, reducing waste and improving margins. Franchise brands need to integrate sustainability into every part of their business, from sourcing ingredients responsibly to reducing packaging waste and optimizing energy use.

Loyalty Program 251

Loyalty Program Franchise Franchising Fast Casual 251

Modern Restaurant Management

OCTOBER 13, 2024

Inventory management tools, for example, enable the real-time tracking of food stock, alerting staff to use items before they spoil and reducing waste. Back-office digital innovations are also helping restaurants manage costs and make the most of their workforce. Staffing and workforce management tools are also proving useful.

Marketing 449

Marketing Tip Distribution Mobile Ordering Customer Experience 449

Modern Restaurant Management

APRIL 22, 2025

Control Odors Odor control is crucial, especially in the heat of summer when food waste breaks down much faster. Chris Picciano, PresidentofArea Disposalin Phoenix, Arizona says that it is critical for restaurant managers to always be in touch with their waste disposal providers.

Front of House 221

Front of House Back of House Waste Recycling 221

Modern Restaurant Management

APRIL 16, 2025

From managing actual water use to reducing waste tied to drinking water, restaurants have a significant opportunity to save money and minimize unnecessary spending. While this uncertainty may seem like a challenge, it also offers restaurateurs the opportunity to step back and look at the factors that may be eating away at their bottom line.

Back of House 251

Back of House Food Supply Waste Transportation 251

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

Modern Restaurant Management

JUNE 30, 2025

Already, most properties are swapping out single-use plastics, investing in renewable energy, and using data-driven systems to measure food- and energy-waste reductions. Kitchen Display Systems that leverage AI eliminate a source of paper waste in the restaurant. But that’s just the start.

Hospitality 251

Hospitality Sustainability Tourism 2025 251

Modern Restaurant Management

MARCH 21, 2025

Predictive analytics powered by insights from this tech helps ensure everyone is prepared during peak hours while minimizing food waste and unnecessary cost, streamlining processes for front and back-of-house staff. Self-service technology allows restaurants to focus on what really matters–customer satisfaction.

Technology 221

Technology Front of House Customer Service Back of House 221

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

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 546

Food Safety Food Supply Waste Sustainability 546

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 530

Food Supply Supplies Food Food Truck 530