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.

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Food Supply Food Supplies Waste 322

The Rail

APRIL 10, 2025

According to a study from Delierect , 43% of restaurant diners say they are willing to pay more for sustainable dishes, and 68% believe restaurants should take active steps to reduce food waste. Clear sourcing protocols can improve operational efficiency, reduce waste, and protect a brands reputation in the face of disruption.

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Food Supply Social Media Sustainability Sourcing 130

Modern Restaurant Management

APRIL 21, 2020

This provides food service businesses an additional revenue stream and allows food that may otherwise be wasted to find its way to consumers, most of whom are under quarantine and face long queues at supermarkets. allergen information required by the Food Allergen Labeling and Consumer Protection Act.

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Menu Allergens Document Food 412

Modern Restaurant Management

MARCH 18, 2024

Environmental Consciousness – Consumer awareness and desire for more sustainable options is encouraging upcycling and waste reduction efforts that are good for business and good for the planet. Allergen awareness is driving demand for alternatives in many food and beverage categories making more options available for consumers.

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2024 Food Truck Fast Casual Consumer Goods 474

Modern Restaurant Management

MAY 6, 2022

These buttons have various allergens listed on the package, as well as a vegan and clean label. Also, the allergen information (tree nuts) is clearly stated down. Asda's Free From line includes dairy-free chocolate treats that are made without dairy, eggs, or wheat. It is a naturally derived flour made by crushing almonds.

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Consumer Goods Allergens Food Supply Sustainability 492

Modern Restaurant Management

SEPTEMBER 8, 2021

Consider systems that help to minimize waste and maximize sustainability. Often, employees use more cleaning product than necessary. Larger restaurant owners may also want to invest in electrostatic sprayers to disinfect surfaces effectively and quickly.

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Kitchen Safety Employee Relations Communication Point of Sale 489

Culinary Digital

FEBRUARY 17, 2025

Starting on January 20th, 2026, restaurants, cafeterias, and other food service providers will have to reckon with new requirements on tracking food from its point of origin, storing food to prevent spoilage or cross-contamination, providing updated ingredient and allergen information for customers, and more.

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2025 Management Management Food 52

The Rail

MAY 15, 2024

Supply chain management , inventory control, and minimizing food waste are key strategies to lower overhead costs and offer savings to customers. These advancements boost efficiency, reduce waste , and ensure consistent, delicious results, garnering positive feedback on review platforms.

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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. Fewer ingredients bought and prepped means less food waste, lower transport costs, and less single use plastic packaging etc. Featuring only 2-3 options for each clientele segment is enough to make everyone happy.

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Seasonal Menu Food Supply Allergens Supplies 148

Perfect Daily Grind

JUNE 21, 2020

Consider adding a decaf symbol next to certain drinks, just as you would for allergens and vegan products. Making soft and cold drinks in-house rather than providing them in plastic bottles reduces packaging waste as well as catering to those looking for “scratch-made” food and drink. Credit: Nicole Motteux. Credit: Patrick Greer.

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Café Consumer Goods Customer Experience Beverage 137

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.

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Cash Management Allergens Back of House 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.

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White Paper Inventory Employee Relations Download 109

Ken Burgin

JUNE 6, 2023

Questions could range from ingredients of dishes to potential allergens. Sustainability Practices: Create learning modules about incorporating sustainability practices into the restaurant, including waste management, energy efficiency, and sourcing local produce. This would aid managers in implementing and overseeing these practices.

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Training Kitchen Safety Dietary Restrictions Food Safety 68

Hot Schedules

JANUARY 8, 2020

They take the form of wasted time, effort and cash, and cause havoc and frustration for your employees and guests alike. With food allergies on the rise, and more than 15 million Americans affected, it’s critical for your restaurant to be able to deliver clear, accurate allergen information to guests. read more.

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Cash Management Allergens Employee Relations Download 78

Hot Schedules

NOVEMBER 12, 2020

As business levels continue to fluctuate since early Spring, it is important to keep stock levels to a minimum to preserve cash and minimize waste. You should ensure your suppliers are able to provide you with allergen data to load into your procurement system against your recipes so you can track the allergens in every dish.

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Supplies Management Management Allergens 78

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?

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Food Safety Allergens Kitchen Safety Food 75

Apicbase

APRIL 1, 2025

It replaces spreadsheets and guesswork with one system that manages: Recipes and batch production Stock visibility across all sites Real-time procurement needs Allergen, nutritional and CO data So every site knows what to prep, what to order, and how to stay compliant. Want to see how it works? Book a demo

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Catering Front of House Allergens FOH 52

Hot Schedules

FEBRUARY 1, 2020

They take the form of wasted time, effort and cash, and cause havoc and frustration for your employees and guests alike. With food allergies on the rise, and more than 15 million Americans affected, it’s critical for your restaurant to be able to deliver clear, accurate allergen information to guests. read more.

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Allergens Cash Management Employee Relations Download 78

Culinary Digital

DECEMBER 22, 2021

From production management to food costing, foodservice professionals today rely on business platforms like CulinarySuite Lite to equip their kitchen staff to function more effectively with reduced food waste and automation. Scale and print out menus for the week based on forecasted amounts to limit waste from your kitchens.

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Allergens Waste License Customer Service 52

Restaurant365

FEBRUARY 18, 2022

Allaying allergen fears. You can optimize food usage and reduce waste. Managers can count and order inventory, create and assign schedules, review P/L data, and more from any mobile device. This instant access gets managers out of the office and onto the floor, where they can better deliver an outstanding customer experience.

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Technology Dietary Restrictions Back of House Front of House 78

Hot Schedules

OCTOBER 28, 2019

We have a suggestion: stop rogue purchasing, eliminate paper from the entire purchase-to-pay process and tackle waste. Plus, the more paper you can remove from the process and the more waste you can eliminate, the more you’ll save. Start tracking waste. Your purchases should be high-quality items with timely delivery.

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Inventory Menu White Paper Download 60

Apicbase

MARCH 28, 2024

It tells you how efficient or wasteful your operations are, helping you reduce waste and lower your food costs. Actions include improving supplier management, making production more efficient, reducing waste, improving yield, and optimising portion sizes. It takes into account your COGS, overheads, and variable costs.

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Food Truck Front of House Allergens Inventory 52

Apicbase

MAY 21, 2024

Consider dietary restrictions Offering vegetarian, vegan, and gluten-free options and clearly flagging allergens in your menu will help attract a wide range of customers affected by allergies or lifestyle restrictions. Inventory Management Tracking ingredients from distributor to plate, reduces waste and helps to control costs.

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Menu Dietary Restrictions Allergens Seasonal Menu 52

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.

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Management Management Food Supply Food 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.

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Operations Back of House Front of House Allergens 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.

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Sustainability Food Agriculture Food Safety 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.

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Catering Sustainability Technology Employee Relations 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

Hot Schedules

OCTOBER 4, 2019

What happens when something is ordered that then goes to waste? With food allergies on the rise, and more than 15 million Americans affected, it’s critical for your restaurant to be able to deliver clear, accurate allergen information to guests. The Rise of Food Allergies – and How to Keep Your Guests Safe and Happy.

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Inventory Management Management Demo 60

Apicbase

JUNE 11, 2024

by installing an additional cooler) helps minimise food waste. Maintaining a tight grip on these practices minimises waste, cuts costs, and ensures smooth operations across all locations. If the goal is to reduce food costs and waste, this is not the best way. This ensures each outlet gets what it needs on time.

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Supplies Management Management Food Supply 52

Culinary Digital

MAY 10, 2023

The software can automatically generate purchase orders, track inventory levels, and monitor food waste. The software solution along with the capabilities to automatically calculate the nutrition, allergens and other dietary details, can provide production records and prep lists to capture and track food preparation.

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Dietary Restrictions Healthcare Food Allergens 52

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

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.

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Back of House Front of House BOH Point of Sale 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. Robotics is another area making significant headway.

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2025 Mobile Ordering Food Customer Service 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. But, you may also want to include auxiliary information like allergens/substitutions, prep time, storage notes, and drink pairings.

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Design Loyalty Program Social Media Document 52

Apicbase

MARCH 3, 2023

This helps to ensure that the restaurant has the necessary ingredients at all times while avoiding overstocking and reducing waste. Your restaurant managers have access to real-time inventory data at every location , allowing them to minimise over- and underbuying, which massively reduces food waste and food costs.

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Point of Sale POS Management Management 52

The Restaurant Times

OCTOBER 13, 2021

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. . As a result, this saves time and can be better spent conversing with customers about promotions or upselling beverages and sides.

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Loyalty Program POS Allergens Mobile Ordering 52