Modern Restaurant Management

DECEMBER 1, 2021

In 2018, there were a combined 656 FDA and USDA recalls , and there has been an 83 percent increase in Class 1 recalls of meat and poultry alone since 2013. Item-level traceability also results in less food waste, as affected products can be identified with pinpoint accuracy.

Management 493

Management Management Food Supply Food Safety 493

Modern Restaurant Management

FEBRUARY 27, 2020

Highlighting the growing demands of consumers, the report also revealed serious concerns around food waste. Indeed, 88 percent of US shoppers see food waste as a ‘big problem’, while two-thirds don’t believe enough is being done by large food brands to tackle the growing issue. foodservice industry rose 5.3

2020 482

2020 Influencer Point of Sale Food Safety 482

7 Shifts

FEBRUARY 5, 2021

After that, the most popular back-office technologies were accounting software (52%, up from 31% in 2018) and payroll software (50%, up from 28% in 2018), according to a study from Toast. The first technologies that restaurants often invest in are the cloud-based point of sale (POS) systems and payroll processing. XtraChef.

Social Media 370

Social Media Front of House Back of House Point of Sale 370

Modern Restaurant Management

DECEMBER 16, 2019

While restaurant sales were lower for November of 2018, November of 2019 did not include the same holiday headwinds. percent sales growth, December of 2018 was tied for the strongest month last year, which means a tough comparison as we wrap up the year. Thanksgiving typically represents lower sales volumes for most industry segments.

2019 322

2019 Compost Mobile Ordering Online Ordering 322

7 Shifts

AUGUST 7, 2024

According to the USDA, prices for pork, fat,s and oils, and processed fruits and vegetables went down in 2018. They should understand that pouring out more flour than they need or cutting off too much meat means money wasted. Include the cost of each item and how much of it went to waste. Food prices have been on a steady 2.6

Food 370

Food Seasonal Menu Inventory Pricing 370

Modern Restaurant Management

FEBRUARY 10, 2020

According to research by The Good Food Institute, 30 percent of Americans are reducing their total meat consumption, and another 2018 Johns Hopkins study has found that 60 percent of Americans are reducing their consumption of at least one type of animal meat. trillion global meat industry and be worth $140 billion in the next decade.

Hospitality 460

Hospitality Food Consumer Goods 2019 460

Modern Restaurant Management

FEBRUARY 28, 2020

Moving forward, The Infatuation, which acquired the Zagat brand from Google in 2018, plans to rebuild Zagat's digital product to extend the brand's global reach through its survey-driven restaurant guides. The 40th Anniversary Edition 2020 Zagat New York City Restaurants Guide is available for purchase now. Taylor Sokol.

Coaching 421

Coaching Point of Sale Customer Experience Retail 421

Modern Restaurant Management

OCTOBER 22, 2020

Burger King® restaurants are continuing efforts to minimize environmental impact across the globe by testing a new reusable packaging model that will help cut down on packaging waste. ” Delivering Jobs. .” ” Expansion isn’t the only way Dog Haus has grown over the decade. Sweet Paris to Open Newest Location.

Franchising 386

Franchising Franchise Loyalty Program Kitchen Safety 386

7 Shifts

SEPTEMBER 20, 2021

After that, the most popular back-office technologies were accounting software (52%, up from 31% in 2018) and payroll software (50%, up from 28% in 2018), according to a study from Toast. The first technologies that restaurants often invest in are the cloud-based point of sale (POS) systems and payroll processing. XtraChef.

Technology 370

Technology Front of House Social Media Back of House 370

Modern Restaurant Management

AUGUST 5, 2020

pre-seed round in 2018. Leanpath introduced Leanpath Go, a tracking platform specifically designed to help operators measure and prevent food waste as they increase reduced-contact service styles such as grab-and-go, takeout and off-premise dining. Food waste prevention is more important now than ever.

Food Safety 528

Food Safety Mobile Ordering Online Ordering Kitchen Safety 528

The Restaurant Group

MAY 24, 2019

Can you imagine adding up all the food wasted at your favorite restaurant in one day? Could the amount of waste not be decreased, so there is no waste at all, so more revenue could go towards your investment? Food is the number one culprit wasted on a large scale by both consumers and restaurants, but doesn’t have to be.

Waste 60

Waste Sustainability Recycling Compost 60

7 Shifts

SEPTEMBER 19, 2019

Maybe you're over-scheduling employees on a quiet night, or perhaps you don't have proper systems in place to control food waste Problem 4: High Staff Turnover According to the United States Bureau of Labor Statistics , the annual employee turnover for restaurant staff was close to 75% in 2018. Reduce food waste.

Management 284

Management Management 2019 Employee Relations 284

7 Shifts

AUGUST 19, 2020

2018 saw a record high 74.9% Pandemic or otherwise, staff turnover eats into your profitability and wastes a considerable amount of managers’ time. The restaurant industry has a reputation for high staff turnover.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

Modern Restaurant Management

MAY 7, 2021

Randy’s Donuts began franchising internationally in 2018 with development deals for 20 stores in South Korea, five stores in portions of Saudi Arabia and nine stores in the Philippines. This could translate to an additional 500 to 1,500 metric tons of paper waste eliminated annually across the U.S.

Franchising 434

Franchising Franchise Sustainability Fast Casual 434

Modern Restaurant Management

SEPTEMBER 15, 2020

With more than 60 percent of diners interested in ordering a take-home DIY meal kit from restaurants1, the Fall Scoop lineup provides a variety of preportioned, prepackaged ingredients ideal for creative takeout options in the form of DIY meal kits and offers operators labor savings, versatility and waste-reduction benefits. Leanpath Scout.

Fast Casual 407

Fast Casual Casual Menu Mobile Ordering 407

Goliath Consulting

MAY 8, 2020

Aside from boosting revenue, catering can boost business during slow performing times, reduce excess food waste, allow for menu changes, and helps to increase employee retention as they gain new skills and varied tasks that challenges and keeps them busy (1). Catering also gives businesses brand exposure and valuable marketing opportunities.

Catering 248

Catering Point of Sale Delivery Customer Service 248

EATER

DECEMBER 16, 2021

In 2018, the efforts of unions and worker organizations led to the Supreme Court of California issuing a landmark decision in the case Dynamex Operations West, Inc. You are wasting gas. Superior Court. I was very upset. I thought, You know what? The wear and tear on the car was an additional worry. Go online ASAP to cash in!”

Back of House 363

Back of House Delivery Employee Relations Mobile Ordering 363

Perfect Daily Grind

OCTOBER 30, 2022

Starbucks was one of the first coffee shops to introduce cold foam beverages on its menu in 2018. Energy consumption and waste are also other concerns for coffee shop owners. Moreover, statistics show that some coffee shops can waste up to US $15 of leftover milk every day – amounting to US $5,000 every year. Enjoyed this?

Technology 188

Technology Beverage Waste Customer Service 188

Modern Restaurant Management

MARCH 11, 2020

“Food waste is a growing issue in the casino resort industry and Procurant is a clear solution to minimize this waste by optimizing on-site food storage. Makes false positive monitoring possible: According to CNP’s 2018 Fraud Operations Study, 42 percent of businesses don’t know their false positive rates.

Bar 388

Bar Cash Management Loyalty Program Point of Sale 388

EATER

DECEMBER 15, 2021

Whether in the selection of the natural wines and biodynamic Champagnes (served by the glass or by bottle) or the sourcing of produce and meats from small purveyors, transparency is the abiding ethos for the Servas, who have welcomed a strong international contingent of clients since they opened in 2018.

Back of House 278

Back of House Hotels Tourism Vineyard 278

Restaurant365

NOVEMBER 20, 2020

Eli’s implemented Restaurant365 in 2018, but until recently the restaurant group used the platform only on the accounting side of the business. “We can judge our team’s performance on whether they’re actually following the recipe, generating too much waste, and where the waste is coming from.

Point of Sale 148

Point of Sale Demo Cash Management Waste 148

Modern Restaurant Management

MARCH 7, 2020

Kalera opened its first vertical farm in 2018, the HyCube growing center, on the premises of the Orlando World Center Marriott to bring fresh, local produce to the hotel’s visitors and customers. Kalera’s plants grow while consuming 95% less water compared to field farming.

Food 326

Food Food Supply Fast Casual Small Business 326

Perfect Daily Grind

MARCH 9, 2020

Starbucks introduced kombucha to its menus in 2018, made with teas including black tea, and green tea, and including flavours like mango and ginger. It can easily be stored and served in a keg storage system and dispensed on tap to reduce packaging and product waste and preserve freshness. It Can Help Reduce Coffee Waste.

Brewery 143

Brewery Café Beverage Waste 143

EATER

SEPTEMBER 30, 2024

When Peter Platt was in Newport, Oregon in 2018, visiting Local Ocean Seafoods to bring them on as a supplier, he spoke with some of the fishermen docked outside the waterfront fish market and restaurant. Everything from internet connections to waste removal services has gotten more expensive.

Food Supply 300

Food Supply Pricing Agriculture Supplies 300

Perfect Daily Grind

JUNE 21, 2020

“The world we live in is fast-paced, with consumers becoming more and more focused on quality over quantity in many aspects of life,” says Dan Fellows, World Coffee in Good Spirits Champion 2018 and 2019. According to Mintel, over a million British coffee-drinkers switched to decaf in 2018 alone. According to L.E.K.’s

Café 137

Café Consumer Goods Customer Experience Beverage 137

EATER

SEPTEMBER 2, 2020

Food insecurity is not just a pandemic problem: About 11 percent of Americans, or or 35 million people, were food insecure in 2018, meaning they didn’t have enough food to meet the nutritional needs of all members of their households due to money or access, according to the U.S. Department of Agriculture.

Government 258

Government Food Supply Cash Management Website Management 258

The Restaurant Group

JANUARY 27, 2020

According to the National Restaurant Association’s “What’s Hot” report, American Culinary Federation chefs named sustainability and waste reduction in the top trends of the year. The focus of the resulting report is on the conservation of resources, waste management, and consumer insights.

Sustainability 88

Sustainability Recycling Compost Waste 88

EATER

SEPTEMBER 7, 2022

A 2018 Wired profile described their events — ranging from private client dinners to parties for major brands like Microsoft — as akin to art installations, with dishes that featured a “strong sense of narrative.”

Back of House 246

Back of House 2020 2016 Book 246

Kounta

JANUARY 9, 2020

Trend 2: Green goes mainstream — zero waste movement will influence dining habits. The modern zero waste movement will no longer speak to a select few but impact and influence the masses. The food delivery sector grew from a $600 million market in 2006 to a $2 billion market in 2018 — Smart Company. 2020: Tech & hospitality.

Hospitality 98

Hospitality Cash Management Influencer 2020 98

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. Tipton joined Paris Baguette in October 2018 where he served as Vice President of Operations and COO. ” Taco Johns Adds to Board.

Franchising 341

Franchising Franchise 2020 Leadership 341

Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. In 2018, 51% of chefs in the United States added vegan items to their menus. Ono Blend Founders Daniel Fukuba and Stephen Klein. The robotic kitchen runs on batteries instead of a diesel generator. GlobalData). Foodable Labs).

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

Perfect Daily Grind

MAY 4, 2022

One example is Coffee Box, which had several popular stores in Shanghai between 2018 and 2019. Starbucks China started its deliveries in late 2018 through a partnership with Ele.me. Moreover, coffee shop owners can also use sales data to adjust stock levels and potentially cut down on coffee and milk waste.

Delivery 127

Delivery Mobile Ordering Customer Service Beverage 127

Deliverect

JANUARY 7, 2020

Founded in Barcelona in 2018, Food Haven is one of Spain’s most ambitious and innovative cloud kitchens. On a side note, I’d like to add that at Food Haven, we are very concerned about the amount of waste that grocery stores and the restaurant industry generates. The average waste of a traditional restaurant is 50% of edible leftovers.

Delivery 101

Delivery Food Online Ordering Food Order 101

Cheetah

DECEMBER 14, 2021

From clean-label products to thoughtful waste management , consumers are now aligning their money with their values. In 2018, 25% of Americans aged 25-34 defined themselves as vegetarian or vegan. Consumer demand for vegan desserts is driven by a growing awareness of the impact food has on individual and environmental well-being.

Food Supply 148

Food Supply Seasonal Menu Cash Management Pricing 148

Margin Edge

AUGUST 6, 2019

Even relatively stable commodity items can occasionally yield a nasty surprise, as 2018’s record high prices for vanilla beans demonstrated. It could be theft or a portion control issue, or it might simply be a problem of perishability and waste. AgronoMag: Vanilla Price Hits All-Time Record in 2018.

Dine-in 69

Dine-in Food Point of Sale Seasonal Menu 69

Aaron Allen & Associates

FEBRUARY 4, 2020

Traditional Cost-Cutting Isn’t Cutting It Any More The low-hanging fruit has already been harvested across many restaurant systems (think reducing food waste, cutting labor hours, etc.), In 2018, Chipotle relocated to California (consolidating offices from two locations) only a few months after a new CEO was appointed.

2020 98

2020 Franchising Franchise 2018 98

KaTom

JUNE 25, 2020

This operational change is at odds with an ongoing environmentally conscious push to eliminate the use of plastic straws that, by 2018, had already ushered in city-wide bans across the country and calls for biodegradable alternatives. Wooden Cutlery.

White Paper 102

White Paper Front of House Compost Mobile Ordering 102