Modern Restaurant Management

APRIL 21, 2020

Food and Drug Administration (FDA) has issued two temporary food labeling guidance documents that attempt to balance industry supply and demand during the novel coronavirus pandemic. Labeling on Packaged Food Sold by Restaurants and Food Manufacturing Facilities.

Menu 164

Menu Allergens Document Food 164

Cheetah

JANUARY 20, 2022

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. One of the most pressing issues currently influencing all aspects of food-service is the labor shortage. Reading Time: 3 minutes.

Seasonal Menu 148

Seasonal Menu Food Supply Allergens Supplies 148

7 Shifts

NOVEMBER 15, 2024

How do you handle special dietary requests or food allergies? Use this interview question to explore the candidate’s familiarity with food service operations. Aside from providing the best dining experience, order-taking accuracy can help you avoid food waste and unnecessary costs. How did you resolve it?

Hiring 195

Hiring Dietary Restrictions Customer Service Customer Experience 195

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 Sustainability 137

Perfect Daily Grind

OCTOBER 31, 2019

Nuts are common culprits when it comes to triggering food allergies. What Food Allergies Should You Be Aware Of? According to Food Allergy Research and Education ( FARE ), most fatal allergic reactions occur outside the home, in public places like coffee shops. You may also like How to Make Your Coffee Shop More Accessible.

Allergens 79

Allergens Food Document Food Safety 79

Restaurant365

FEBRUARY 18, 2022

Now more than ever, due to the huge lack of staff, food inflation, and supply chain shortages, automation is becoming a major advantage in execution for back-of-house operations as well. Allaying allergen fears. Food allergies, sensitivities, and dietary restrictions are a major issue for restaurants.

Technology 78

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. 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

Culinary Digital

FEBRUARY 23, 2023

In this blog, we talk about the rising global concerns around food security. Global Food Security: An Overview Food Security is the availability of food in a country and the ability of its individuals to access safe and nutritive food that meets their dietary requirements and preferences for a healthy and active life.

Sustainability 52

Sustainability Food Agriculture Food Safety 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.

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Catering Sustainability Technology Employee Relations 52

Apicbase

JULY 26, 2024

This fragmentation prevents restaurants from gaining a comprehensive understanding of their sales, inventory, recipe, and food cost data. Without integrated systems, multi-unit restaurants struggle to monitor location performance, food costs, and other key metrics. This makes it difficult for you to make informed decisions.

Back of House 52

Back of House Allergens Front of House Food Supply 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. Standard features include inventory management, labour scheduling, waste tracking, accounting, and analytics.

Operations 52

Operations Back of House Allergens Front of House 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. An estimated 3,000 people in the U.S.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 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? The Rise of Food Allergies – and How to Keep Your Guests Safe and Happy. Stock counting frequencies vary by location and concept. Find one that works for .

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Inventory Management Management Demo 60

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

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. You place your order at the counter or kiosk, grab a number or buzzer, and typically receive your food at the counter. Generally lower food prices than full-service restaurants.

Fast Casual 52

Fast Casual Customer Service Customer Experience Fine Dining 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

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. This helps to ensure that the restaurant has the necessary ingredients at all times while avoiding overstocking and reducing waste. It ensures you never run out of supplies or carry more than needed.

Point of Sale 52

Point of Sale POS Management Management 52

Apicbase

MARCH 28, 2024

Most successful food businesses are now multi-unit and multi-channel. All come with their own data sets and metrics – food cost, inventory variance, sales numbers, the list goes on. Recipes – Your Core Data Set The back of house or production side of a food business is notoriously hard to manage.

Management 52

Management Management Point of Sale Kitchen Safety 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. We disagree. Without vision or strategy, every tech implementation is doomed to fail.

Hotels 52

Hotels Technology Hospitality Back of House 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.

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POS 2022 Point of Sale Mobile Ordering 52

Apicbase

MARCH 25, 2022

It’s essential for everything you do, from menu pricing to closing the gap between theoretical and actual food costs i.e. detecting the causes of food cost variance. 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.

Menu 52

Menu Point of Sale Pricing Take-out 52

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 145

Allergens Kitchen Safety Guest Recovery Customer Service 145

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

Modern Restaurant Management

DECEMBER 17, 2024

As economic pressures and fluctuating food costs persist, these technologies will be critical for maintaining profitability and ensuring long-term sustainability. Younger generations are increasingly favoring restaurants that prioritize sustainability… local sourcing, reducing food waste, energy efficient operations.

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2025 Back of House Front of House Customer Experience 150

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 84

2019 Point of Sale Small Business Consumer Goods 84