The Rail

MAY 15, 2024

As a result, the demand for quick and convenient dining options has been met. It’s perfect for a quick bite, personal dining experience, or when guests are on the go. Table service, on the other hand, encompasses both a fine dining experience and a full-service restaurant that offers variety and a complex menu.

Fast Casual 130

Fast Casual Customer Service Customer Experience Fine Dining 130

Cheetah

JANUARY 20, 2022

Of course, a menu should cater to various tastes with a diversity of flavors, textures, allergens, and even calorie count. Reading Time: 3 minutes. When the Covid-19 delivery boom took off, many restaurants shortened their menu in order to focus on their best, and most delivery-friendly, items. Smaller Menus Relieve Labor Shortage Stressors.

Seasonal Menu 148

Seasonal Menu Food Supply Allergens Supplies 148

Restaurant365

FEBRUARY 18, 2022

According to the National Restaurant Association’s recently published State of the Restaurant Industry, the percentage breakdown of operators who plan on investing in back-of-the-house technology in 2022 are as follows: Family dining – 30%. Casual dining – 28%. Fine dining – 28%. Allaying allergen fears.

Technology 78

Technology Dietary Restrictions Back of House Front of House 78

Tableo

JULY 26, 2023

Regulations may cover topics such as allergen management, food handling, storage, temperature control, hygienic practices and pest control. Create a cleaning schedule for the restaurant that includes the kitchen, dining area, bathrooms and storage facilities. Read more about food allergens on the FDA website. New to Tableo?

Food Safety 75

Food Safety Allergens Kitchen Safety Food 75

Culinary Digital

DECEMBER 19, 2024

How AI tames supply chains Modern supply chains are long, unwieldy, and can be difficult to understand – and that goes double for ingredients, which have a host of unique concerns around freshness, exposure to allergens, and potential recalls and contamination to manage. AI-powered supply chain platforms provide an enticing solution.

Management 52

Management Management Food Supply Food 52

Apicbase

MAY 21, 2024

Menu Planning Tailoring your menu to perfection for a dining experience that keeps customers coming back for more. Setting a final menu takes time, because there are many factors to juggle beyond recipes. Operational realities like ingredient sourcing, kitchen workflow, pricing strategy, and branding play a role in menu development.

Menu 52

Menu Dietary Restrictions Allergens Seasonal Menu 52

Apicbase

MARCH 28, 2024

The restaurant profit margin takes into account all your revenue streams, from in-house dining and takeaway orders to branded merchandise and meal kits. It tells you how efficient or wasteful your operations are, helping you reduce waste and lower your food costs. A slight improvement in your net profit makes a huge difference.

Food Truck 52

Food Truck Front of House Allergens Inventory 52

Rocket Fuel

JANUARY 18, 2025

Consumers are demanding choices that cater to a variety of dietary needs, including plant-based, low-carb and allergen-free options. This reduces food waste, lowers costs and guarantees consistent quality, which is critical in maintaining customer satisfaction.

2025 52

2025 Mobile Ordering Food Customer Service 52

Apicbase

APRIL 5, 2024

Restaurants use software and smart hardware to automate everyday tasks and management duties, such as purchasing ingredients, managing inventory, making production lists, dealing with allergens, and calculating costs. Determine precise batch quantities based on actual demand, enabling more accurate food cost control and less waste.

Back of House 52

Back of House Front of House BOH Point of Sale 52

The Restaurant Times

OCTOBER 13, 2021

On the other hand, cultivating a relationship necessitates a focus on customers’ intentions even after the dining experience is over. . Workers can also use their tablets to search for questions regarding the menu that they might not be asked frequently, such as allergen information, pricing adjustments, and calorie counts. .

Loyalty Program 52

Loyalty Program POS Allergens Mobile Ordering 52

The Restaurant Times

AUGUST 30, 2022

and guest-facing content (such as allergens, nutritional content, etc.) However, the scenario is improving gradually as the economy is opening up, and most businesses that survived the downturn are trying to make their move in this post-pandemic world. So, here is a list of features you should look for in an ideal restaurant POS system.

POS 52

POS 2022 Point of Sale Mobile Ordering 52

Apicbase

MARCH 28, 2024

Kitchen management software comes in all shapes and sizes. It makes choosing the system that is right for you all the more complicated. In this post, we’ll help you narrow down the options. Most successful food businesses are now multi-unit and multi-channel. Here are the top features to look out for to make that happen.

Management 52

Management Management Point of Sale Kitchen Safety 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. The documentary is available on-demand exclusively on Hulu.

Allergens 364

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? With the right tools, you can keep your menus consistent, appealing, and profitable—resulting in higher margins, less waste, and smoother operations. The more locations you operate, the bigger the loss.

Menu 52

Menu Management Management Allergens 52

Clover - Restaurants

MAY 3, 2024

A recent survey by P&G Professional found more than 92% of Americans say it’s very important to see a visibly clean restaurant when they’re dining indoors, outdoors, and when ordering takeout. An estimated 3,000 people in the U.S. die each year due to foodborne illness.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Apicbase

MARCH 16, 2025

We cant assume well have a full dining room at lunchtime anymore. We have to track food waste, carbon footprint , and procurement sustainability. Few know this better than Sandra Rijswijk , Digital Transformation Manager at Vermaat, and Daniel Corlett , Managing Director Workplace Services at ISS UK. The Fixed Lunch Hour? High-protein?

Catering 52

Catering Dietary Restrictions Back of House Front of House 52

Modern Restaurant Management

DECEMBER 17, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2025. While features like ordering and paying via QR codes have become the norm, Back-of-House systems have lagged in sophistication.

2025 419

2025 Back of House Front of House Customer Experience 419

7 Shifts

NOVEMBER 15, 2024

How would you recommend menu items to guests to enhance their dining experience? Aside from providing the best dining experience, order-taking accuracy can help you avoid food waste and unnecessary costs. How would you recommend menu items to guests to enhance their dining experience? What did you do? What did you do?

Hiring 195

Hiring Dietary Restrictions Customer Service Customer Experience 195

Modern Restaurant Management

OCTOBER 15, 2019

Fine Dining Still Winning the Sales Growth Game. Fine dining continues its dominance as the best performing segment in the industry based on same-store sales growth. Challenging Q3. For the first time in two years, growth was negative during the third quarter of 2019 with same-store sales growth of -0.4 percent during the same period.

2019 211

2019 Point of Sale Small Business Consumer Goods 211