Modern Restaurant Management

SEPTEMBER 19, 2023

With AI, food companies can calm ingredients that trigger allergens. Food Waste Reduction The World Economic Forum estimates that humanity wastes about 74 kg (163 pounds) of food per person, per year. It's already helping to prevent supply chain shortages and eliminate food waste.

Food Supply 322

Food Supply Food Supplies Waste 322

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

Table service, on the other hand, encompasses both a fine dining experience and a full-service restaurant that offers variety and a complex menu. Potential for limited menu options. Supply chain management , inventory control, and minimizing food waste are key strategies to lower overhead costs and offer savings to customers.

Fast Casual 130

Fast Casual Customer Service Customer Experience Fine Dining 130

Apicbase

MAY 21, 2024

Whether launching a new concept or expanding into a different market, menu development is critical for a restaurant’s success. 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. What is Menu Development?

Menu 52

Menu Dietary Restrictions Allergens Seasonal Menu 52

Perfect Daily Grind

JUNE 21, 2020

Next, consider your menu. While you don’t want to overwhelm yourself with offerings, increasing your costs but not necessarily your incomings, you also don’t want to drive customers away with a stale or restrictive menu. If you’re looking for easy ways to diversify without giving your baristas a headache, try a seasonal menu.

Café 137

Café Consumer Goods Customer Experience Beverage 137

Hot Schedules

OCTOBER 28, 2019

With labor costs rising, see how menu and purchasing excellence can help your restaurant get ahead. As you work to increase your profitability, two areas to explore are recipe and menu engineering, and purchasing and inventory optimization. Menu Engineering. Offsetting Rising Labor Costs. Steps to take: Know your sales trends.

Inventory 60

Inventory Menu White Paper Download 60

Hot Schedules

NOVEMBER 26, 2019

They take the form of wasted time, effort and cash, and cause havoc and frustration for your employees and guests alike. Plus, manual back-ups and lost information, buried notices and wasted paper. . You’re not the first to meet this foe. Find out how you can defeat the Busywork Beast once and for all. read more.

Cash Management 78

Cash Management Back of House Allergens Front of House 78

Hot Schedules

DECEMBER 6, 2019

This will generate less waste, more profit, and happier employees and guests. Learn how Fourth’s inventory management solutions can help your restaurant reduce waste and increase profit. You know what you need to buy, and what schedule to set to ensure the right number of people are on at the right time. read more.

White Paper 109

White Paper Inventory Employee Relations Download 109

Ken Burgin

JUNE 6, 2023

Here are the training suggestions I was given by ChatGPT for FRONT OF HOUSE S TAFF Menu Knowledge Training : Utilise ChatGPT to create quizzes and interactive modules to test employees’ understanding of the menu. Questions could range from ingredients of dishes to potential allergens.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

Restaurant365

FEBRUARY 18, 2022

With the right set of tools in place, like back-office software to track trends in customer requests and popular dishes, restaurants can make menu adjustments to account for product shortages with much lower risk. Allaying allergen fears. You can optimize food usage and reduce waste. Balancing staffing needs.

Technology 78

Technology Dietary Restrictions Back of House Front of House 78

Culinary Digital

DECEMBER 22, 2021

Foodservice operations need advanced products like CulinarySuite (CS) Lite, to streamline menu planning, recipe catalogues, nutritional analysis, cost analysis, production management, and more. With this product, customers can effectively create a compliant menu and scale recipes and manage production records.

Allergens 52

Allergens Waste License Customer Service 52

Tableo

JULY 26, 2023

Regulations may cover topics such as allergen management, food handling, storage, temperature control, hygienic practices and pest control. Management of allergens Strong allergy control policies must be in place due to the rising prevalence of food allergies. Read more about food allergens on the FDA website. New to Tableo?

Food Safety 75

Food Safety Allergens Kitchen Safety Food 75

Apicbase

MARCH 25, 2022

It’s an ironclad rule in the hospitality industry and menu costing is no exception. 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. And to get to it, you need accurate menu costings. What is menu costing?

Menu 52

Menu Point of Sale Pricing Take-out 52

Apicbase

MARCH 28, 2024

It can be calculated for each menu item or as an average for the whole business. It tells you how efficient or wasteful your operations are, helping you reduce waste and lower your food costs. Each menu item can be engineered for better profitability by making the right adjustments.

Food Truck 52

Food Truck Front of House Allergens Inventory 52

Apicbase

APRIL 11, 2024

Standard features include inventory management, labour scheduling, waste tracking, accounting, and analytics. This automation saves time and leads to more accurate production and less waste. You will have clear menus with accurate allergen information and everything available to order.

Operations 52

Operations Back of House Front of House Allergens 52

Apicbase

JULY 26, 2024

Menu optimisation Effective menu creation and optimisation start with robust recipe management. It allows you to make changes and see their effects in real-time, so you can tweak your dishes to create the best menu possible. Apicbase is the backbone of your kitchens. Apicbase stores every detail of your recipes down to the gram.

Back of House 52

Back of House Allergens Front of House Food Supply 52

Apicbase

JULY 22, 2024

He cited proprietary research that the global food services and facilities management company has conducted on sustainable eating programs, sustainable ingredients, and carbon-neutral dishes, plus partner programs focusing on food waste avoidance and sustainable eating. The software provides answers to managing food waste.

Catering 52

Catering Sustainability Technology Employee Relations 52

Culinary Digital

FEBRUARY 23, 2023

Global agriculture wastes over 28% of its products, according to reports. World hunger, climate change, economic insecurity, and increasing stress on limited resources are all caused by food loss and waste. Poor inventory visibility across multiple locations results in food waste when transferring it to another site in need.

Sustainability 52

Sustainability Food Agriculture Food 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. Another key trend is menu diversification. Here’s an in-depth look at how certain trends are restyling the fast food sector.

2025 52

2025 Mobile Ordering Food Customer Service 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. You instantly get the actual profit margin for each menu item. This helps to ensure that the restaurant has the necessary ingredients at all times while avoiding overstocking and reducing waste.

Point of Sale 52

Point of Sale POS Management Management 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

Culinary Digital

MAY 10, 2023

Benefits of CulinarySuite CulinarySuite is a digital menu planning software solution that can help state correctional institutions provide nutritious meals to inmates while managing the food cost efficiently. The software can automatically generate purchase orders, track inventory levels, and monitor food waste.

Dietary Restrictions 52

Dietary Restrictions Healthcare Food Allergens 52

Apicbase

MAY 8, 2024

It helps you track waste and theft to better control running costs. MarketMan tracks ingredient prices to help optimise menu prices. Recipe costing: The system calculates the theoretical cost of producing a menu item. It generates reports on profitability so you can refine your menus to improve margins.

Inventory 52

Inventory Food Supply Back of House Kitchen Safety 52

Clover - Restaurants

APRIL 25, 2024

To help control cost: By precisely documenting ingredient quantities, recipe cards can help minimize food waste –and as a result, optimize profitability. For menu development: Wanting to spice up your offerings? At minimum, information should include a list of ingredients, cooking/baking instructions, and plating notes.

Design 52

Design Loyalty Program Social Media Document 52

Apicbase

JUNE 11, 2024

Outsource Secondary Menu Items If you’re following the same strategy as most large operation managers, your focus is on “big money” items, i.e., high-cost and high-demand items like meats, dairy, and produce. by installing an additional cooler) helps minimise food waste. This ensures each outlet gets what it needs on time.

Supplies 52

Supplies Management Management Food Supply 52

Touch Bistro

MARCH 25, 2021

Here’s an overview of the process: Complete all necessary paperwork Set up direct deposit Communicate restaurant guidelines and policies Explain staff scheduling policies Set up new hires in your staff systems Provide hands-on menu training and tasting Provide mentorship and shadowing opportunities Give constructive feedback. Compliance.

Hiring 52

Hiring Employee Relations FOH BOH 52

The Restaurant Times

OCTOBER 13, 2021

When you know your customer’s tastes and likes as a restaurateur, you can adapt the menu to suit the majority and offer appropriate meal order suggestions based on their interests. . Connecting Customers With Security. As a restaurant owner, you are responsible for the data that your customers share with you.

Loyalty Program 52

Loyalty Program POS Allergens Mobile Ordering 52

Apicbase

MARCH 28, 2024

Here are some eye-opening findings: The National Restaurant Association found that 53% of restaurants report they cut menu items because of higher food costs 53% of successful operators cite food costs as their number one challenge A study by Champions 12.3 The recipe cost, menu cost, and profit margins are all calculated automatically.

Management 52

Management Management Point of Sale Kitchen Safety 52

The Restaurant Times

AUGUST 30, 2022

Besides, it lets you run reports in real-time so that you know whether an item is doing well or should it be removed from the menu. Besides, some of them don’t possess the ability to manage POS data (such as menu item prices, promotions, discounts, etc.) and guest-facing content (such as allergens, nutritional content, etc.)

POS 52

POS 2022 Point of Sale Mobile Ordering 52

Apicbase

AUGUST 19, 2022

A restaurant’s back of house was essentially a black box with a multitude of overlapping processes, ranging from menu engineering, supply chain management, on-demand production and a vast inventory system. F&B used to be notoriously hard to manage, hence its position on the back burner, but the tech came to the rescue. It was chaos.

Hotels 52

Hotels Technology Hospitality Back of House 52

Modern Restaurant Management

AUGUST 28, 2020

Trabon, menu management and publishing solutions, and MenuTrinfo®, nutritional analyst and food allergen expert, have forged a strategic alliance that enables an end-to-end solution for the calculation and presentation of menu item nutrition facts and allergen declarations. ." Trabon and MenuTrinfo Team Up.

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? Menu management touches all core aspects of running a restaurant. You need to manage everything from costs and inventory to menu design to get this balance right. Poor menu management is a recipe for disaster.

Menu 52

Menu Management Management Allergens 52

Perfect Daily Grind

OCTOBER 31, 2019

It doesn’t always take large amounts of an allergen to cause sickness or even death. This means that using the same jug to handle different milks could trigger a reaction in someone – even if the jug has been rinsed and contains only microscopic amounts of the offending allergen. Accidental cross-contact can put a person at risk.

Allergens 79

Allergens Food Document Food Safety 79

Clover - Restaurants

MAY 3, 2024

Use the first-in, first-out method to use ingredients that are closer to spoiling first, so that you can decrease food waste. It’s important to properly communicate potential allergens in your menu to diners, and to train servers on what allergens are so they can communicate those to the guests they serve. Clean menus.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Apicbase

MARCH 16, 2025

Guests showed up at set times, ate what was on the menu, and went back to work. A healthy salad, tucked away into the menu, wont do. We have to track food waste, carbon footprint , and procurement sustainability. Menu & recipe data : Ingredients, allergens, nutrition, and sustainability. That world is gone.

Catering 52

Catering Dietary Restrictions Back of House Front of House 52

Modern Restaurant Management

DECEMBER 17, 2024

This strategic shift can attract a new wave of health-conscious customers and, surprisingly, may boost overall revenue as smaller portions allow for creative menu diversification, reduced food waste, and better customer satisfaction. Eco-Friendly (another thought) I think generationally also we can add the emphasis on eco-friendly.

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? Have you ever handled a situation where a customer asked for a dish not on the menu? What techniques do you use to upsell menu items or drinks? How would you recommend menu items to guests to enhance their dining experience? What did you do?

Hiring 195

Hiring Customer Service Dietary Restrictions Customer Experience 195