Culinary Digital

FEBRUARY 17, 2025

Every industrys food services have different requirements and needs, but we all get cold. If your food service management hasnt already adjusted your menus to include piping hot drinks, warm soups, and other wintertime comfort foods, now is the time to be ready for any more big storms and cold spikes next month. Talk to Us 1.

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2025 Management Management Food 52

Cheetah

JANUARY 20, 2022

One of the most pressing issues currently influencing all aspects of food-service is the labor shortage. Studies show that more options, even when it comes to food, makes customers less confident in their menu choices and reduces overall satisfaction. Smaller Menus Relieve Labor Shortage Stressors.

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Seasonal Menu Food Supply Allergens Supplies 148

Perfect Daily Grind

JUNE 21, 2020

Coffee shop owners who don’t adapt to their changing needs risk losing sales and customers. Data from Square reveals that 5% of coffee shop customers in the US return to that same café that very same day. But quality isn’t enough to win you customers. The market isn’t the only thing that’s changed. Credit: La Marzocco Korea.

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Café Consumer Goods Customer Experience Sustainability 137

Hot Schedules

DECEMBER 6, 2019

This will generate less waste, more profit, and happier employees and guests. Employees have better shifts and the guests experience the best-possible level of service. Restaurants that manage their prep planning are able to have the right products and labor available, so they can meet customer demand. The benefit? read more.

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White Paper Inventory Employee Relations Download 109

Restaurant365

FEBRUARY 18, 2022

Between self-service, order management, home delivery options, and futuristic robotic servers, there’s no shortage of great ideas for boosting front-of-house productivity. Every establishment’s goal is to deliver an outstanding customer experience. To create long-term, loyal customers they must deliver on customer expectation.

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Technology Dietary Restrictions Back of House Front of House 78

Ken Burgin

JUNE 6, 2023

Questions could range from ingredients of dishes to potential allergens. Role-Playing Scenarios : Design chat-based scenarios where ChatGPT acts as a customer with specific needs or complaints. This will help train staff in customer service skills and problem-solving.

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Training Kitchen Safety Dietary Restrictions Food Safety 68

Culinary Digital

DECEMBER 22, 2021

Customer retention, shifting demographics, manual processes, and changing economies are some significant challenges various food service managers face today. With this solution, food catering practitioners can reduce food waste by up to 3.75% with efficient food production and 3% food costs through better decision-making.

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Culinary Digital

DECEMBER 19, 2024

One of the most confusing things when it comes to AI is how broad the term can be, covering everything from a chatbot that helps confused customers to bespoke physical devices that look straight out of a sci-fi movie. Talk to us The post AI: Not Just a Nice-to-Have for Food Service Management appeared first on Culinary Digital.

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Apicbase

JULY 22, 2024

There is more remote work, sustainability has become essential for business, and competition from food delivery services, local restaurants, and retail is fierce. “We help our customers streamline their back-of-house processes, achieve a healthy bottom line, and go for zero waste.” The goal is not to waste anything.

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Catering Sustainability Technology Employee Relations 52

Apicbase

APRIL 11, 2024

Having the best POS system and a constant flow of customers might seem like a sure path to success, but without proper back-of-house management, your restaurants have little chance of making real money. The restaurant back office, or back of house (BOH), is the non-customer-facing side of the restaurant business.

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Operations Back of House Front of House Allergens 52

Apicbase

MAY 21, 2024

That means balancing brilliant ideas with practicality and taking the time to consider all variables that can impact food costs , menu scalability, and customer first impressions. Menu Planning Tailoring your menu to perfection for a dining experience that keeps customers coming back for more.

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Menu Dietary Restrictions Allergens Seasonal Menu 52

Apicbase

MARCH 28, 2024

It tells you how efficient or wasteful your operations are, helping you reduce waste and lower your food costs. What’s the Average Restaurant Profit Margin Restaurant profit margins vary widely depending on the establishment’s size, service style, and quality. It takes into account your COGS, overheads, and variable costs.

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Food Truck Front of House Allergens Inventory 52

Rocket Fuel

JANUARY 18, 2025

The quick-service restaurant (QSR) industry has always been fast-paced and ever-changing, but 2025 marks a pivotal year of transformation. Now, more than ever, QSR chains are prioritizing the integration of technology to improve speed, accuracy and customer satisfaction.

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2025 Mobile Ordering Food Customer Service 52

Apicbase

APRIL 5, 2024

But automation in food service is much more than that. The 2024 Square Future of Restaurants report surveyed thousands of restaurant owners and customers across the United States, Canada, and the UK. Determine precise batch quantities based on actual demand, enabling more accurate food cost control and less waste.

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Apicbase

JUNE 11, 2024

Inefficiencies in a restaurant’s supply chain can increase costs, disrupt operations, and drive customers to competitors. Ensuring customer health remains a top priority. Vendor representatives who go out of their way to accommodate customers will be less inclined to do so if they must constantly chase payments.

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Supplies Management Management Food Supply 52

Apicbase

JULY 26, 2024

Executive chefs and menu developers can be creative while also seeing the effects different ingredients and quantities have on food costs, profit margins, allergen occurrence and carbon footprint. Standardised recipes Having a single source of truth for your recipes eliminates doubt about ingredients, suppliers, portion sizes, or allergens.

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Back of House Allergens Front of House Food Supply 52

Apicbase

MAY 8, 2024

However, with numerous similar systems available, tailored to various types of food service operations and specific use cases, you might ask, ‘Which software is the best fit for my business?’ We also analyse customer feedback from platforms like G2 and Capterra to highlight the pros and cons users have encountered.

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Inventory Food Supply Back of House Kitchen Safety 52

The Restaurant Times

OCTOBER 13, 2021

A good restaurant loyalty program could be a customer magnet for your restaurant. When it comes to rewards programs, customers have expectations, and if those expectations are not satisfied, it can be tough to persuade them to participate in your loyalty program. Better Customer Relations . Track Rewards Points .

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Loyalty Program POS Allergens Mobile Ordering 52

Apicbase

NOVEMBER 28, 2022

The increasing number of multi-site restaurants and food service companies with centralised production kitchens also increases the importance of traceability. Catering kitchens prepare food on-site and then distribute batches to external customers , such as large businesses, hospitals, museums, airports, etc. Virtual brands.

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Tip Distribution Kitchen Safety Food Supply Food Safety 52

The Restaurant Times

AUGUST 30, 2022

The food service industry across the world is saturated with a large number of players without much variation in terms of offerings. It allows you to manage sales, inventory, supply chain, production, orders, kitchen operations, staff, and customers with the help of a digital interface of the software. Detailed Performance Reports.

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The Rail

DECEMBER 2, 2022

In the food industry, a great deal of unnecessary waste can be caused by single-use plastics, such as cups, cutlery, food packaging, and more. With so much focus on sustainability, allergen-free foods and more, all businesses in the food sector must prioritize eco-friendly values to retain consumer respect and trust,” Grelle said.

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Compost Agriculture Recycling Sustainability 266

Touch Bistro

MARCH 25, 2021

Start with the one we’ve created below, then customize it to meet the needs of your business. Go over important topics like: Job responsibilities COVID-19 safety procedures Hygiene Uniform Systems and tech Attendance Customer service Security – including your restaurant loss prevention strategy Opening and closing shift procedures.

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Hiring Employee Relations FOH BOH 52

Apicbase

MARCH 28, 2024

Product development – clean data on ingredients, allergens, and nutritional values along with recipe and menu optimization tools. Without strong product development tools, a kitchen operation management system is going to hold you back from progressing and remaining competitive.

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Management Management Point of Sale Kitchen Safety 52

Apicbase

MARCH 25, 2022

It’s a theoretical number — how much do your menu and recipes cost in an ideal world where everything is done right, and there are no variations in costs or waste. Streamlined, easy to access, and loaded with the info your BoH staff needs for prep and everything your FoH staff needs to make the sale and answer customer questions.

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Menu Point of Sale Pricing Take-out 52

Modern Restaurant Management

AUGUST 28, 2020

In this edition of MRM News Bites, we feature a new documentary on women in the culinary world, the loss of an industry legend, a contest to create healthy recipes and products and services to help restaurant in the pandemic. 'A 'A Woman's Place' on Hulu. He married Lorraine Pietryka on Aug. 20, 1955, and served in the U.S.

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Allergens Kitchen Safety Guest Recovery Customer Service 364

Apicbase

OCTOBER 25, 2024

Did you know a poorly managed menu could cost you thousands in wasted food and lost profits each month? Your dishes must delight customers, but they can’t be too costly to produce. With the right tools, you can keep your menus consistent, appealing, and profitable—resulting in higher margins, less waste, and smoother operations.

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Menu Management Management Allergens 52

Apicbase

MARCH 16, 2025

For caterers, that means rethinking everything: how they plan, operate, and engage customers. Few know this better than Sandra Rijswijk , Digital Transformation Manager at Vermaat, and Daniel Corlett , Managing Director Workplace Services at ISS UK. Daniel Corlett, Managing Director Workplace Services at ISS UK. And what isnt?

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Catering Dietary Restrictions Back of House Front of House 52

7 Shifts

NOVEMBER 15, 2024

Your waiters and waitresses are the face of your establishment, shaping the customer experience and directly impacting revenue. What does excellent customer service mean to you? Tell us about a time you dealt with a difficult customer. How do you handle a situation where a customer complains about the wait time?

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Hiring Dietary Restrictions Customer Service Customer Experience 195

Modern Restaurant Management

DECEMBER 17, 2024

. – Bo Davis, CEO and co-founder, MarginEdge As we look ahead to 2025, we anticipate the drive-thru beverage space will continue to be shaped by macroeconomic factors, compelling customers to prioritize value and positive experiences more than ever. The other element would be plant-based foods.

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2025 Back of House Front of House Customer Experience 419

Modern Restaurant Management

OCTOBER 15, 2019

A recent study of restaurant brands achieving consistent positive traffic growth revealed these companies get much better guest sentiment scores based on their service according to White Box Social Intelligence™ They are also better at retaining their employees, particularly at the management level. Best Foodie Cities in America.

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