Modern Restaurant Management

AUGUST 25, 2021

One of the largest problems on the hands of restaurant and catering professionals through the unpredictable supply and demand of COVID-19 was food waste. Often, the resulting waste was not only the food but also the associated costs and energy spent on more waste management.

Operations 197

Operations Ordering Sustainability Food Supply 197

The Restaurant Times

MAY 25, 2021

The first inspection involves an audit process and followed by the physical inspection of the restaurant premises where the food is prepared. Auditing processes ensure that safety standards are met in the procurement of ingredients and preparation of food. Waste Management . Source: Washington Hospitality Association.

Food Safety 98

Food Safety Kitchen Safety License Audits 98

Cheetah

MAY 25, 2021

JIT, a ready-to-serve inventory of high-quality fresh-cut items, enables restaurants to cut down on preparation time, saving both prep time and reducing inventory waste. Using 100% of the product you purchase means you can plan the number of portions used per bag while keeping waste to a minimum. Enhance Food Safety.

Kitchen Safety 148

Kitchen Safety Food Safety Food Supply Inventory 148

Apicbase

AUGUST 29, 2024

Discover how Apicbase’s robust platform provides the tools you need to streamline your processes, reduce waste, and boost your bottom line. By accurately forecasting demand and planning portions, managers can reduce food waste and optimise procurement. What Is Food and Beverage Management?

Beverage 52

Beverage Operations Management Management 52

Clover - Restaurants

MAY 3, 2024

Restaurant owners should regularly audit staff cleaning and sanitation procedures to ensure there aren’t dangerous violations that could impact your customers or operations. Use the first-in, first-out method to use ingredients that are closer to spoiling first, so that you can decrease food waste. Frequently empty and wash waste bins.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Modern Restaurant Management

MARCH 11, 2020

” GIG Rebrands Certification Group. The Gluten Intolerance Group (GIG), an industry leader in the certification of gluten-free products and food services, announced it is rebranding the Gluten-Free Certification Organization (GFCO) mark to support its expanding presence in international markets.

Bar 154

Bar Cash Management Loyalty Program Point of Sale 154

Marketman

JULY 7, 2019

Using electronic transactions to eliminate paper waste, and leveraging renewable energy sources. As an ISO 14001 (Environmental Management System) certified company, they strive to prevent pollution, reduce waste and minimize environmental impact. . Number 7: The Martin Brower Co. Integrity is key for Reinhart Foodservice.

Recycling 40

Recycling Food Transportation Agriculture 40

Marketman

JULY 7, 2019

Using electronic transactions to eliminate paper waste, and leveraging renewable energy sources. As an ISO 14001 (Environmental Management System) certified company, they strive to prevent pollution, reduce waste and minimize environmental impact. . Number 7: The Martin Brower Co. Integrity is key for Reinhart Foodservice.

Recycling 40

Recycling Food Transportation Agriculture 40

Modern Restaurant Management

SEPTEMBER 14, 2021

That August, the James Beard Awards announced an audit of policies and procedures, which was conducted by various stakeholders, including subcommittee members, the Awards committee, James Beard Foundation staff, and consulting firms specializing in equity, justice, sustainability, and awards protocols and processes. Module 6: Wellbeing.

Food 173

Food Tip Distribution Guest Recovery Food Safety 173

Notch

JANUARY 23, 2019

Spend Less Money on Food Restaurateurs who are serious about increasing their profits must conduct a complete supply-chain audit. Reduce Food Waste Once you have reduced the costs of your ingredients, it's time to ensure that almost none of it goes into the trash. In the kitchen, develop a laser-focus on reducing food waste.

Email Marketing 72

Email Marketing Merchandise Website Management Point of Sale 72

Notch

JANUARY 23, 2019

Spend Less Money on Food Restaurateurs who are serious about increasing their profits must conduct a complete supply-chain audit. Reduce Food Waste Once you have reduced the costs of your ingredients, it's time to ensure that almost none of it goes into the trash. In the kitchen, develop a laser-focus on reducing food waste.

Email Marketing 52

Email Marketing Merchandise Website Management Point of Sale 52

Modern Restaurant Management

APRIL 2, 2020

Checklist app automates daily food safety and operational task management as well as regular maintenance and audit procedures. Timer is an easy to use application to create timers for any activity that requires time tracking from cooked and cooled food, to non-food items that require tracking such as routine cleaning and waste removal.

Employee Relations 206

Employee Relations Healthcare Online Ordering Customer Service 206

Modern Restaurant Management

AUGUST 19, 2020

Available curriculum includes: Culinary Foundations, Plant-Based Foundations, Seafood Literacy, James Beard Foundation’s Waste Not, and American Egg Board’s EggPro Course. Ability to support 100 percent online as well as blended programs. Communication platform. GIG Enhances Branding.

Kitchen Safety 206

Kitchen Safety Loyalty Program Delivery Customer Service 206

Perfect Daily Grind

OCTOBER 1, 2022

Coffee Planet partners with The Waste Lab to implement sustainable waste solutions. Ozone Coffee and Hasbean (OCRI) achieve B Corp certification. The UK roasters completed a two-year certification process to score over 80 points on the 100-point B Corp scale. Uganda anticipates record-breaking coffee harvest for 2022/23.

2022 135

2022 2023 Point of Sale Webinar 135

Modern Restaurant Management

FEBRUARY 10, 2020

Through this partnership, JUST joins Sodexo’s commitment to sourcing responsibly, encouraging plant-based meals and reducing food waste as part of Sodexo’s Better Tomorrow 2025 strategy to reduce their carbon emissions 34 percent by 2025. ” Too Good to Be True.

Hospitality 183

Hospitality Food Consumer Goods 2019 183