Modern Restaurant Management

OCTOBER 24, 2024

Read any article enumerating the current or emerging trends in restaurants and retail and you will see ideas of health and wellness, environmental sustainability, and brand authenticity coming to the fore. Waste management programs like recycling, composting, and any food-waste reduction measuring done can also help in this category.

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Certification Fast Casual Front of House Government 221

Culinary Cues

NOVEMBER 22, 2024

PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 900 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 90 interviews with the most influential people in food These are my memories of cooking for the soul.

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Food Front of House Point of Sale Back of House 388

Modern Restaurant Management

SEPTEMBER 9, 2022

This article will cover how implementing automation tools like IoT monitoring can save your business money, protect your inventory, and save time. Understandably, restaurants are in no position to waste labor, energy, or cost. Preventing Food Waste Can Save Tons of Money. Inflation is promptly changing the behavior of everyone.

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Inventory Equipment Waste Pricing 474

Culinary Cues

DECEMBER 16, 2024

Dont waste time. [] ALL FOR ONE AND ONE FOR ALL Talk with any kitchen employee or restaurant worker and they will likely reflect on the importance of being part of a team. There is always something that needs to be done and always an opportunity just waiting for you to engage in. This is the missing ingredient in so many guest experiences.

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Employee Relations Presentation Small Business Recruiting 379

ChowNow

MARCH 14, 2025

Without a strong system in place, even the best restaurants in the world will struggle with unhappy customers, high turnover rates, wasted inventory, and razor-thin profit margins. Food Waste and Supply Chain Disruptions Unreliable suppliers, fluctuating food costs, and excessive waste can quickly eat into a restaurants bottom line.

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Operations Management Management Front of House 195

ChowNow

MARCH 27, 2025

In this article, youll learn: The 10 KPIs for online food delivery every restaurant should monitor Why these metrics matter to your business How to track and improve them Lets dive into the KPIs that can make or break your online delivery strategy. Youll also know which dishes to cutsaving you money in wasted food and labor.

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Delivery Online Ordering Loyalty Program Food 195

Modern Restaurant Management

MARCH 9, 2022

Future Market Insights reported that containers and packaging products make up the majority of municipal waste, accounting for 82.2 of overall waste generated in 2021. Companies are rapidly adopting intelligent packaging solutions to avoid such huge waste. million tonnes or 28.1%

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Compost Sustainability Online Ordering Kitchen Safety 520

Modern Restaurant Management

JANUARY 22, 2025

This article will explain how renovating a restaurant using 3D design technology saves time and money and delivers a better final result How 3D Modeling Simplifies Restaurant Renovation Planning Traditional methods do little to help one have an efficient and effective restaurant remodeling.

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Design Technology Fine Dining Fast Casual 221

Perfect Daily Grind

SEPTEMBER 26, 2022

And while many initiatives focus on reducing the environmental impact of coffee production , the volume of waste produced by coffee shops is also a major concern for many people. To address this problem, some coffee businesses are opting for more sustainable approaches to waste management, including circular economy models.

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Waste Compost Recycling Sustainability 152

ChowNow

FEBRUARY 13, 2025

Do you lose money due to food waste? It is the central nervous system of your restaurants operations, and most of the tools we cover in this article will need to integrate with your POS (point-of-sale) system. Inventory management tools, such as MarketMan , track stock levels in real-time, preventing both shortages and excess waste.

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2025 Technology Loyalty Program Mobile Ordering 195

Culinary Cues

APRIL 10, 2023

If I were the outlier who simply was fortunate (or plain lucky) then I would be remiss in writing this article. Why waste time working in an environment that is less than supportive? However, I know hundreds of cooks and chefs who would agree with me when I proclaim that this is a wonderful business with limitless opportunities.

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Employee Relations Restaurant Law Waste Article 514

Modern Restaurant Management

JUNE 15, 2021

By optimizing inventory to meet demand and menu offers, restaurants can also minimize costs and waste. Tying the inventory management platform to the AI structures can help keep restaurants nimble and margin-positive by reducing labor and cutting back on waste. Mark Roberts and David Ritter contributed to this article.

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Technology Loyalty Program Front of House Online Ordering 508

7 Shifts

OCTOBER 28, 2024

In this article: How to calculate your profit margin for your bar What is the average profit margin for bars? Bars that effectively manage their inventory and reduce waste tend to maintain higher margins. From calculating your bar's profit margin to reducing waste and shrinkage, every step plays a key role in bringing money in.

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Point of Sale Merchandise Seasonal Menu Bar 195

Goliath Consulting

JUNE 15, 2021

This has resulted in under-ordering (and dissatisfied customers) or over-ordering (and increased waste). Problems such as over or under-ordering, food waste, supplier unpredictability, negative customer satisfaction and impact on the restaurant’s reputation can all stem from ineffective inventory management (5). Conclusion.

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Supplies Food Supply Front of House Fast Casual 414

ChowNow

MARCH 20, 2025

In this article, youll learn: How menu management software streamlines menu updates and eliminates manual errors Why outdated or inconsistent menus can impact customer satisfaction and revenue Key features to look for when choosing the right software for your restaurant Lets explore why every restaurant needs menu management software.

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Menu Management Management Online Ordering 195

ChowNow

MARCH 7, 2025

In this article, you will learn: Why you should use your customer data to help your restaurant grow The different kinds of data you have available to you to use The best ways to use customer data to make better decisions Lets explore why customer data is one of your most powerful tools for growing your restaurant.

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Loyalty Program Email Marketing Online Ordering Point of Sale 195

Culinary Cues

MAY 8, 2023

It sounded like an appropriate title for an article about life in the kitchen. The chef is a financial manager of a business and, as such, must be adept at budget projections, management of inventories (highly perishable ones), and control of production waste.

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Kitchen Safety Food Safety Coaching Training 479

Perfect Daily Grind

AUGUST 21, 2022

As they’re difficult to recycle, we can also conclude most of these cups end up going to landfill, where they contribute to a growing waste problem. However, in response to the issue of single-use cup waste, some coffee shops now offer discounts for customers who bring their own reusable cups, as well as other swap schemes.

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Waste Recycling Compost Café 141

Culinary Cues

JANUARY 19, 2025

To waste this opportunity is contrary to the life we are given. [] BE EXCELLENT Mediocrity is disrespectful. Once we learn and grow, we have an obligation to be the best that we can be. [] KEEP PERSPECTIVE At the same time, we shouldnt get wrapped up in our perception of importance.

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Uniforms Education Waste Blog 329

Modern Restaurant Management

APRIL 11, 2022

Our previous articles in MRM have centered on medical plan strategies for restaurants, how to build plans that are attractive to the workforce and manage those inherent costs. This article focuses on current trends in the time-away space and employee wellbeing. Employee Experience.

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Communication Restaurant Law Uniforms Customer Experience 479

7 Shifts

OCTOBER 28, 2024

In this article: How to calculate your restaurant customer acquisition cost (CAC) How to optimize your restaurant’s CAC and reduce costs What is a good cost per customer acquisition? Our restaurant scheduling software helps prevent over or understaffing, letting you avoid wasted labor costs.

Loyalty Program 195

Loyalty Program Fast Casual Social Media Email Marketing 195

Cheetah

NOVEMBER 17, 2021

Taking advantage of the growing trend of reducing food waste is a great way to achieve both. By taking a few simple actions to reduce food waste, operators can position themselves as a conscious business that appeals to the heart of their patrons. The Food Waste Pandemic. Covid-19 Boosts Food Waste Reduction Trend.

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Waste Compost Food Social Media 148

Modern Restaurant Management

JUNE 23, 2020

billion tonnes of food is wasted each year, a clear motivation for thinking about reducing food waste to protect the environment. Sustainable dining out, and eating at home of course, is one way to reduce wastefulness of natural resources, both contributing to the protection of the environment and encouraging healthier eating habits.

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Sustainability 2030 Food Supply Waste 414

EATER

OCTOBER 30, 2024

Do we recoil at flourless chocolate cake because it shares a texture with human waste? Dan Kosmayer/Shutterstock The reviled Halloween treat, which has deep roots in American history, should have a better rep Much like the word “moist” and the music of Nickelback, candy corn is a thing that’s cool to hate. They’re invalid.

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2013 Agriculture Advertising Take-out 293

Culinary Cues

AUGUST 7, 2021

This is defined in articles from local newspapers to the New York Times, from industry magazines and websites to social media, and from industry blogs to podcasts by the dozens – everyone states the problem, points a finger, and portrays the issue as someone else’s doing. . Restaurant waste nips away at profitability – why?

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Social Media Cash Management Blog Equipment 474

Culinary Cues

DECEMBER 30, 2022

Here are eleven to consider: COMMIT TO LEARNING: Read articles, food history books, professional cookbooks, stories of chefs with their words of wisdom (see list at end of this article), volunteer to work with accomplished chefs after hours, ask for additional responsibilities that provide a chance to learn something new.

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Workshop Article Take-out Uniforms 421

Culinary Cues

JUNE 3, 2024

You learn from your experiences, don’t waste the lesson. [] PLAY NICE IN THE SANDBOX The best chefs work well with others. We live in a business of pennies; a business of highly perishable ingredients; a business of many hands and many opportunities for mistakes; and a business where waste is always hiding around every corner.

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Uniforms Point of Sale Coaching Small Business 396

ChowNow

MARCH 13, 2025

In this article, you will learn: How a centralized delivery system eliminates the chaos of managing multiple platforms. These small errors add up, leading to unhappy customers, negative reviews, and wasted food costs. But what if all your food delivery apps were in one place? Maybe a large salad is marked as a small.

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Delivery Food Food Order Point of Sale 195

Modern Restaurant Management

OCTOBER 16, 2023

With the COVID impacts behind us, people are back in restaurants but as the CNN article stated, it is different. Restaurants need to know their audience to ensure they’re catering to the people who are most likely to visit, while minimizing wasted advertising dollars.

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Fast Casual Fine Dining 2023 Consumer Goods 531

ChowNow

MARCH 28, 2025

Inventory management and demand forecasting Running out of key ingredientsor over-ordering and wasting themis one of the fastest ways to lose money. These are tools that can help you streamline operations, easily schedule staff, and make sure you never run out of ingredients for your best-selling menu items.

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Front of House Back of House Online Ordering Email Marketing 195

Culinary Cues

JUNE 23, 2024

Time is the hardest thing to manage – there is never enough, so cooks are busy, but they exude “purpose” and are always cognizant of not wasting steps. They walk with determination, but not out of panic. We can’t remain idle while the industry we love is being portrayed in a way that is detrimental to our success.

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Uniforms Front of House Back of House Food Supply 430

Culinary Cues

JULY 31, 2023

A few years back, I posted an article about the UNWRITTEN RULES of the kitchen. The article was my first to go viral allowing me to realize that so many chefs and cooks were looking for a structure that defines what it means to be a professional. Don’t let them down. There needs to be a symbiotic relationship between the two.

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Kitchen Safety Back of House Front of House Food Safety 385

Culinary Cues

AUGUST 22, 2022

There was little waste since managing twenty seats was much easier than trying to fill expansive dining rooms with a turn or two on busy nights. More than 800 articles and short stories on kitchens & restaurants. This was plenty for a chef, enough to produce a wide range of items to match the freshness of the ingredients available.

Seating 471

Seating Front of House Back of House Cash Management 471

ChowNow

MARCH 21, 2025

Without a well-defined target market, restaurants risk wasting resources on strategies that dont connect and menu offerings that dont selltrying to appeal to everyone, but standing out to no one. In this article, you will learn: How to define your restaurants target market to guide your business decisions.

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

Modern Restaurant Management

JANUARY 28, 2020

In this article, we will share some of the lessons we learned through our digital workplace transformation that other food chains and restaurants can benefit from. Not sure what your employee challenges are? Our employees had spoken! Less is more when it came to employee experience.

Franchise 462

Franchise Franchising Workshop Communication 462

Lavu

NOVEMBER 30, 2024

This article breaks down how to manage ingredient costs, reduce waste, and optimize menu pricing using modern tools like POS systems. Here’s what you’ll learn: Common Problems : Fluctuating prices, waste, and poor inventory tracking hurt profitability. Here’s a practical way to approach it: 1.

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POS Waste Inventory Cash Management 78

Modern Restaurant Management

AUGUST 31, 2020

Based on the doctrine of standing, the Court found that the plaintiff had not shown any ongoing injury sufficient to establish Article III standing. Full-service restaurants are exempt from this law if employees sort organic waste. FDA Resumes Domestic Inspections : On July 10, the U.S.

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2020 Restaurant Law Agriculture Compost 410