Cheetah

JANUARY 20, 2022

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. But as supply chain issues, labor shortages and health concerns persist, the small menu trend is making increasingly more economic and operational sense as a long term strategy.

Seasonal Menu 148

Seasonal Menu Food Supply Allergens Supplies 148

The Rail

MAY 15, 2024

Peer into counter service restaurants, from fast food chains to trendy eateries, which play an active role in the restaurant industry. They provide a hands-on experience that lets customers place their orders and enjoy quality eats at lower costs. In some cases, food runners serve your food at your table and clear them afterwards.

Fast Casual 130

Fast Casual Customer Service Customer Experience Fine Dining 130

Perfect Daily Grind

JUNE 21, 2020

According to UK-based consumer intelligence firm Brandwatch, one of the biggest challenges for the food and beverage industry is staying up to date with consumers’ wants and needs. They state , “The food and beverage industry is seemingly one of the most susceptible to changing trends, micro-trends, and local trends.”.

Café 137

Café Consumer Goods Customer Experience Beverage 137

The Rail

JANUARY 15, 2024

By Briana Hilton, Contributor Most Americans express how important visible cleanliness is, whether dining indoors (93%), outdoors (92%), or when ordering takeout (92%), according to a P&G Professional survey that highlighted sentiments and preferences surrounding cleanliness as the pandemic impacted perceptions of restaurants.

Kitchen Safety 130

Kitchen Safety Food Safety Allergens Food Supply 130

360Training

JUNE 11, 2020

What can restaurants, food trucks, and other professional kitchens do to prevent foodborne illness? Cross-contamination is the transfer of bacteria and other contaminants during food handling. Bacteria and viruses are the biggest concerns because they multiply in food at certain temperatures and transfer between items easily.

Allergens 78

Allergens Front of House Kitchen Safety Equipment 78

Sante

APRIL 13, 2020

Restaurant sales of plant based meat substitutes increased 87% last year, according to Buyer’s Edge Platform , a restaurant supply chain company that helps operators use technology to save money and run their restaurants more efficiently. In 2019 available varieties jumped to 51 items that were available to order.

Sustainability 130

Sustainability Innovation 2019 2018 130

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. Managers can count and order inventory, create and assign schedules, review P/L data, and more from any mobile device. Allaying allergen fears.

Technology 78

Technology Dietary Restrictions Back of House Front of House 78

Culinary Digital

DECEMBER 19, 2024

While several kitchens are experimenting with AI-powered point-of-sale systems, like this self-checkout station at Dartmouth Tuck School of Business , the most promising AI technologies for food service management are behind the counter. AI-powered supply chain platforms provide an enticing solution.

Management 52

Management Management Food Supply Food 52

Aaron Allen & Associates

SEPTEMBER 30, 2022

Plant-based foods and alternative proteins have seen incredible growth over the last few years. the plant-based food market has been growing at a 16% CAGR (2018–2021) — more than twice the growth of foodservice (6% CAGR) and more than four times the growth of coffee (3% CAGR). for plant-based food was reaching the $7 billion mark.

Marketing 105

Marketing 2022 Point of Sale Allergens 105

Apicbase

JULY 26, 2024

You might be tracking inventory in a spreadsheet, for example, or placing orders via email without sharing this data with other parts of the business. This fragmentation prevents restaurants from gaining a comprehensive understanding of their sales, inventory, recipe, and food cost data.

Back of House 52

Back of House Allergens Front of House Food Supply 52

Ken Burgin

JUNE 6, 2023

Questions could range from ingredients of dishes to potential allergens. Wine and Food Pairing Training : AI can create materials and quizzes on wine and food pairing, helping staff make better recommendations to customers. This will help train staff in customer service skills and problem-solving.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

Apicbase

JUNE 11, 2024

Inefficiencies in a restaurant’s supply chain can increase costs, disrupt operations, and drive customers to competitors. Effective restaurant supply chain management is crucial to overcoming these challenges and ensuring a seamless operation. Better synchronisation between supply and demand. Book a Demo 2.

Supplies 52

Supplies Management Management Food Supply 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. Make sure your team understands cross-contamination risks, training them to avoid allergen exposure by following safe food handling practices.

Menu 52

Menu Dietary Restrictions Allergens Seasonal Menu 52

Hot Schedules

OCTOBER 4, 2019

A long with labor, food and beverage is one of the highest costs within a hospitality organization. What happens when something is ordered that then goes to waste? What about when there are discrepancies among what you ordered, what was sold, and what’s left in the walk-in? Find one that works for . read more.

Inventory 60

Inventory Management Management Demo 60

Apicbase

APRIL 5, 2024

When thinking about restaurant automation, imagining a future where AI-powered androids shake cocktails and drones drop food deliveries through your skylight is fun. But automation in food service is much more than that. Production planning software transforms food production from a paper-based chore to a digital process.

Back of House 52

Back of House Front of House BOH Point of Sale 52

Apicbase

APRIL 11, 2024

The success of a food service business depends on how well its restaurant managers manage purchasing and inventory and how good the chefs are at creating profitable recipes. For example, restaurant software automatically tracks inventory levels, so your kitchen teams don’t have to count stock every night to order for the next day.

Operations 52

Operations Back of House Front of House Allergens 52

Apicbase

JULY 22, 2024

The corporate catering sector faces a host of challenges, including labour shortages and the Herculean task of making the supply chain more sustainable. There is more remote work, sustainability has become essential for business, and competition from food delivery services, local restaurants, and retail is fierce.

Catering 52

Catering Sustainability Technology Employee Relations 52

Apicbase

MAY 8, 2024

MarketMan offers tools for automating invoicing, recipe costing, and food cost calculations, making it a popular choice among restaurateurs. 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?

Inventory 52

Inventory Food Supply Back of House Kitchen Safety 52

Rocket Fuel

JANUARY 18, 2025

As fast food chains strive to stay ahead of the competition, QSR industry trends like digital transformation, menu diversification and enhanced delivery options are reshaping how these businesses operate. Here’s an in-depth look at how certain trends are restyling the fast food sector. Another key trend is menu diversification.

2025 52

2025 Mobile Ordering Food Customer Service 52

Apicbase

NOVEMBER 28, 2022

Food traceability is compulsory for many food companies in the US, Europe, and the UK. These businesses are accountable for any safety issues in their supply chain and must have information on traceability for the goods they grow, distribute, and sell. But that’s not the only reason why food traceability has gone mainstream.

Tip Distribution 52

Tip Distribution Kitchen Safety Food Supply Food Safety 52

Apicbase

NOVEMBER 4, 2022

Moreover, with the help of data aggregation and analysis, restaurant owners know what parts of their business are underperforming, whether they be food quality, sale frequency, or customer experience related. These automated processes save time and speed up the supply chain process of acquiring necessary goods.

Hospitality 52

Hospitality Loyalty Program Point of Sale Customer Experience 52

EATER

MAY 27, 2020

A new FDA rule allows for minor ingredient substitutions without needing to disclose it on food labels. Plus, boozy Dalgona coffee, and other news to start the day FDA temporarily relaxes food labeling rules for minor ingredient swaps and calorie disclosures for vending machine items. Photo: tmcphotos /Shutterstock.

Allergens 261

Allergens Food Supply Consumer Goods Magazine 261

Apicbase

MARCH 3, 2023

This end-to-end solution uses data from your POS to provide insights into sales, food costs, menu engineering and inventory management. Finally, Apicbase optimises your purchasing decisions by adjusting your order quantities based on your desired stock levels and sales history. Check out Apicbase’s POS integrations. There are 7 ways.

Point of Sale 52

Point of Sale POS Management Management 52

Black Box Intelligence

DECEMBER 10, 2021

Contactless payments and ordering, tap and pay and QR codes are now commonplace in restaurants. In addition to increasing efficiencies inside the restaurant, they reduce human contact with food and provide a more touch-free experience. Operators are also using QR codes to encourage users to order directly from the restaurant.

Technology 52

Technology Online Ordering Employee Relations Point of Sale 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.

POS 52

POS 2022 Point of Sale Mobile Ordering 52

Apicbase

AUGUST 19, 2022

Without a long-term approach, hotels – and large-scale food service companies – run into all sorts of problems down the line, leading to: costly software patch-ups, difficulties with staff training, low adoption by employees, and underwhelming ROI. It’s a tall order. We disagree. It’s a frustration not only felt by guests.

Hotels 52

Hotels Technology Hospitality Back of House 52

Apicbase

MARCH 28, 2024

Most successful food businesses are now multi-unit and multi-channel. The F&B director works with the order forms, the COO analyses the profit and loss statements, the inventory manager checks the stock counts, the executive chef works in the recipes database and so on. In this post, we’ll help you narrow down the options.

Management 52

Management Management Point of Sale Kitchen Safety 52

Modern Restaurant Management

NOVEMBER 18, 2019

With the season of food and Thanksgiving when holiday food is at the forefront, what are defined standards and procedures that restaurants should keep top-of-mind to set the expectations regarding food handling and preparation during the holiday rush? Cool foods rapidly to get out of the Temperature Danger Zone.

Food Safety 385

Food Safety Food Allergens Seasonal Menu 385

Modern Restaurant Management

AUGUST 28, 2020

He began his life-long career in the hospitality business at the food service division of Stouffer in Newark, N.J., and joined the Marriott Corporation in 1965 to help launch its fast-food division, beginning with Hot Shoppes Jr., It’s fun to be able to offer the city food from such a great brand through our Kitchen Center.”

Allergens 364

Allergens Kitchen Safety Guest Recovery Customer Service 364

EATER

NOVEMBER 30, 2023

Centuries of colonialist practices have severed the connection between Indigenous people and what we consume Listen to this article It’s difficult for me to celebrate food. When I think about my connection to food, many of my first thoughts are rooted in trauma. These genocidal food practices continued into the 20th century.

Dietary Restrictions 300

Dietary Restrictions Government Food Order Food Supply 300

360Training

JANUARY 14, 2019

A recall is by far one of the most devastating things that can happen to any brand in the food industry. Fortunately, they can take several proactive measures such as implementing food safety initiatives in order to maintain quality and safety in the production process. Establish a Plan. Examples include E.

Food 60

Food Kitchen Safety Food Safety Allergens 60

Culinary Digital

MAY 16, 2022

Trend #1: Health consciousness, nutrition, & wellness According to research enacted by Statista, 64% of consumers regard healthfulness as a significant factor of consideration when buying food and beverages. In other words, the foodservice industry needs to offer more healthy foods to appeal to growing segments of the consumer population.

Technology 52

Technology Food Safety Kitchen Safety Online Ordering 52

Clover - Restaurants

MAY 3, 2024

Recent surveys confirm the importance of cleaning and sanitizing in food industry establishments for building customer confidence and in influencing diner choice. City and state health departments monitor local restaurants to ensure they’re following food safety management program guidelines.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Modern Restaurant Management

DECEMBER 17, 2024

While features like ordering and paying via QR codes have become the norm, Back-of-House systems have lagged in sophistication. As economic pressures and fluctuating food costs persist, these technologies will be critical for maintaining profitability and ensuring long-term sustainability. The other element would be plant-based foods.

2025 419

2025 Back of House Front of House Customer Experience 419

7 Shifts

NOVEMBER 15, 2024

How do you handle multiple tables and orders at once? What steps would you take if a customer received the wrong order? How do you maintain accuracy when taking orders for large groups? How do you handle special dietary requests or food allergies? How do you handle multiple tables and orders at once?

Hiring 195

Hiring Dietary Restrictions Customer Service Customer Experience 195

Modern Restaurant Management

OCTOBER 15, 2019

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features dismal restaurant sales traffic, best foodie cities , top breakfast foods in America, food fraud and why Brits love chicken shops. 16 being World Food Day and restaurant prices rising 3.2 Challenging Q3. percent range.” Seattle, WA.

2019 211

2019 Point of Sale Small Business Consumer Goods 211