Modern Restaurant Management

APRIL 11, 2024

The year 2024 promises a journey of adaptation and fierce competition for the restaurant industry as it manages stronger-than-expected economic data and slowing inflation while dealing with the headwinds of short labor supply, more demanding customers and an uncertain political environment. The key lesson both establishments teach?

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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. Green Restaurant and Slow Food were others we considered. But it was the pivots in the pandemic that pointed us toward B.

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Certification Fast Casual Sustainability Front of House 88

Modern Restaurant Management

FEBRUARY 14, 2023

Fewer employees have carried the burden of prepping, cooking, and serving food while working to keep guests safe. The CDC estimates that, each year, 48 million ( one in six ) Americans get sick from contaminated food or beverages, a problem that costs more than $15.6 Ensure safety all along the supply chain.

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Food Safety Kitchen Safety Loyalty Program Employee Relations 189

Modern Restaurant Management

AUGUST 25, 2021

Luckily, a commitment to more sustainable operations can coexist with healthy profits, and even growing margins. Below are five important areas of focus for restaurant and catering professionals who are re-imagining their operations for a newer, more sustainable normal. First Priority: Getting Smarter.

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Modern Restaurant Management

OCTOBER 18, 2022

Give them charging stations and a reason to stay (delicious food, great service, and a comfortable atmosphere) while their cars are charging. People ( especially millennials ) are increasingly interested in sustainability and want to support brands that are aligned with their values. Demonstrate your commitment to sustainability.

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Audits Food Safety 2040 Consumer Goods 189

Tableo

JULY 14, 2023

How many times have we heard our mums’ rattle on about not wasting food? In this post we will share helpful advice and practical solutions to help you minimise food waste in your restaurant. You may improve the sustainability of the future and boost the profitability of your restaurant by putting these methods into practice.

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Waste Sustainability Food Audits 52

Lavu

FEBRUARY 2, 2024

In the face of a staggering global issue, restaurants must proactively avoid food waste. billion tons of food are wasted annually across the globe. Restaurants, a big part of this challenge, can substantially impact by adopting sustainable practices and reducing their contribution to food waste.

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Modern Restaurant Management

MARCH 27, 2023

The restaurant industry is guilty of producing large amounts of carbon emissions in its quest to deliver delicious food and memorable culinary experiences for customers. In fact, the food and drinks industry (of which the restaurant industry forms a part) is responsible for around one third of all greenhouse gas emissions annually.

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Modern Restaurant Management

DECEMBER 16, 2021

Our restaurant of the future is designed to benefit guests, employees and franchisees, with a new external design and a reimagined kitchen that will make it easier for us to serve hot, delicious food quickly for frictionless guest experiences, and we expect to see a lot more of that next year. Clinton Anderson, CEO, Fourth Enterprises.

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Hot Schedules

OCTOBER 5, 2021

Make Sure Your Food Suppliers are Grade-A. Like any new relationship, the beginning can be harmonious and productive, but it takes constant effort to ensure your food and beverage suppliers remain Grade-A. You have lots of choices on which companies supply your restaurant inventory, but how do you spot and manage great food suppliers?

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Food Supply Food Mobile Ordering Inventory 137

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.

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Supplies Management Management Food Supply 52

Cheetah

MAY 25, 2021

Benefits of Working with Fresh Cut and Prepared Foods Suppliers. With all this, your restaurant budget and supply become more accurate and easier to plan. Enhance Food Safety. Pre-cut and food preparation facilities undergo rigorous daily sanitation, safety certifications, and audits.

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Kitchen Safety Food Safety Food Supply Inventory 148

Perfect Daily Grind

DECEMBER 12, 2022

In coffee production, bartering is used to acquire supplies in exchange for bags of coffee,” she says. Unforeseen repairs and maintenance, food insecurity, and family emergencies can also exacerbate coffee farmers’ economic vulnerability, and leave them trapped in a cycle of poverty. How can coffee farmers retain more value?

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Consumer Goods Certification Workshop Sustainability 189

Apicbase

AUGUST 29, 2024

For multi-site food and beverage businesses, maintaining operational excellence across all locations can be daunting. What Is Food and Beverage Management? Food and beverage management, often abbreviated as F&B management, involves overseeing the operations of establishments that serve food and drinks.

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Perfect Daily Grind

AUGUST 21, 2022

There are a number of sustainability issues across the entire coffee supply chain , but none have quite received the same level of attention as single-use cups. A 2017 report from the UK’s House of Commons Environmental Audit Committee found that only one in 400 single-use cups are properly recycled in the UK.

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Waste Recycling Compost Café 141

Apicbase

FEBRUARY 8, 2024

Restaurant operations management is about making sure everything in a restaurant works together smoothly to deliver great service, tasty food, and keep everyone happy, from the guests to the staff. The process requires accurate and up-to-date sales figures, food costing, and inventory data to make the necessary calculations.

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Perfect Daily Grind

DECEMBER 13, 2022

To find out how social initiatives can improve gender equity in coffee production – and how these programmes benefit those working in the sector – we gathered some insights from people involved in Fairtrade -certified supply chains and programmes. Read on to find out more. Exploring gender-focused social initiatives at origin. “The

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Agriculture Leadership Sustainability Education 134

Apicbase

FEBRUARY 8, 2024

Ultimately, success in restaurant operations management not only ensures smooth day-to-day functioning but also lays the foundation for sustained growth and customer satisfaction. The process requires accurate and up-to-date sales figures, food costing, and inventory data to make the necessary calculations.

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Definition Operations Management Management 52

Open for Business

SEPTEMBER 2, 2024

Running a successful restaurant involves more than just serving great food. It’s helpful for understanding your restaurant profitability, and there are two main types you need to consider: Gross profit margin measures profit from food and beverage sales before accounting for operating expenses.

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Point of Sale Seasonal Menu Customer Service Inventory 78

Sling

MAY 9, 2023

ADD_THIS_TEXT Restaurant operations (or RO for short) is the collective term for all the activities that go into managing a food-service business — everything from the daily responsibilities that need to be done to the long-term planning that keeps the business on track. Doing so involves more than just the food your diners leave behind.

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Operations Loyalty Program Food Safety Front of House 78

Modern Restaurant Management

JANUARY 8, 2024

In 2024, we anticipate a continued evolution, where technology and sustainability will play pivotal roles in reshaping the culinary experience. Many industries, such as rideshare services, gas stations, event tickets and more, utilize dynamic pricing due to supply and demand. million jobs in the food industry by 2024.

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2024 Loyalty Program Cash Management Customer Experience 215

Modern Restaurant Management

SEPTEMBER 14, 2021

He started his career with Hardee’s Food Systems in 1983 ending in the position of District Manager. Paul Soulliere began his career with Hardee's Food Systems in 1978 and worked his way up as Crew Supervisor, Assistant Manager, and Restaurant Manager. Bill is a 1982 graduate of Michigan State University.

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Food Tip Distribution Guest Recovery Food Safety 173

Marketman

JULY 7, 2019

The quality of the food you serve ensures diners keep your tables packed. Do you know enough about your food suppliers to answer the tough questions your customers may already be asking? food vendors (2018 ranking) to give you the information you need. Countdown of the top ten food vendors. Number 9: The Ben E.

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Recycling Food Transportation Agriculture 40

Marketman

JULY 7, 2019

The quality of the food you serve ensures diners keep your tables packed. Do you know enough about your food suppliers to answer the tough questions your customers may already be asking? food vendors (2018 ranking) to give you the information you need. Countdown of the top ten food vendors. Number 9: The Ben E.

Recycling 40

Recycling Food Transportation Agriculture 40

The Restaurant Times

AUGUST 25, 2022

In an exclusive conversation with The Restaurant Times, Vikas Punjabi, MD, and Co-founder, of The Chocolate Room shares insights from his entrepreneurial journey about how to sustain and grow in a competitive market, and the role of menu engineering, consistency, and people strategy in creating a successful brand.

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Franchise Franchising 2007 Customer Experience 98

Marketing4Restaurants

MAY 23, 2022

Here’s the next set of trends we are to expect in the restaurant industry all over the world and if you’re looking for sustainability and profitability, these could be of great help: Mission-focused restaurants Now, we’re gonna lead into mission-focused restaurants, something I think we’re gonna see a lot of this year.

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Hiring Front of House Back of House Food Supply 52

Marketing4Restaurants

MAY 23, 2022

Here’s the next set of trends we are to expect in the restaurant industry all over the world and if you’re looking for sustainability and profitability, these could be of great help: Mission-focused restaurants Now, we’re gonna lead into mission-focused restaurants, something I think we’re gonna see a lot of this year.

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Modern Restaurant Management

JULY 1, 2020

There has also been an increase in review content for Black-owned restaurants and food businesses (up 9X) and nightlife (up 13X). Takeout and delivery has continued to sustain interest on Yelp, still up 148 percent based on consumer interest relative to pre-pandemic levels. Consumer Interest in Restaurants is Shifting Quickly.

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2020 Travel Food Safety Consumer Goods 180

Aaron Allen & Associates

MARCH 9, 2019

Whether you’ve embarked on a brand audit , a brand refresh , or a full-on turnaround, revitalizing a restaurant’s menu is one of the most complex — yet surest and fastest — ways to improve profitability. Food and Beverage Costs – There are a number of questions to be asked when identifying ways to improve food costs.

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Menu Point of Sale Back of House Food Supply 53

Modern Restaurant Management

AUGUST 19, 2020

US Foods Ghost Kitchens. US Foods Holding Corp. launched US Foods Ghost Kitchens, a program designed to guide restaurant operators every step of the way when opening their own operation, helping them easily add a new revenue stream. Diversified Foodservice Reorganizes Portfolio. Keith Kelly will serve as president of TundraFMP.

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Kitchen Safety Loyalty Program Delivery Customer Service 206

Perfect Daily Grind

SEPTEMBER 2, 2022

ofi secures US $1.975 billion sustainability-linked loan. The three-year loan, which also includes a two and three-year revolving credit facility, will be used to achieve the food and beverage supplier’s sustainability targets – including in its coffee supply chains. Wed, 31 Aug.

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Government Sustainability 2021 Sourcing 128

Notch

MARCH 17, 2022

Sustainability has had an ongoing and increasing influence on operations in the foodservice industry. And as we begin to return to post-pandemic life, 2022 has been predicted to be the year of the sustainability revival. And, t he pandemic hasn’t shaken diners' interest in sustainability. Green Star Restaurant.

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Sustainability Operations Seasonal Menu Compost 52

Perfect Daily Grind

AUGUST 12, 2022

Nespresso Professional survey finds nearly three-quarters of UK senior hospitality professionals believe sustainability is a priority. The study also found that following COP26, 84% of UK hospitality businesses surveyed (including coffee shops) have made sustainability improvements to their companies. million, compared to US $129.2

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Recycling 2022 Franchise Franchising 143

Modern Restaurant Management

FEBRUARY 10, 2020

Good Food Restaurant Scorecard. Despite skyrocketing demand for plant-based food across the U.S., 42 of the country’s favorite fast food and restaurant chains still don’t offer a plant-based entrée, according to a report released today by The Good Food Institute (GFI).

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Hospitality Food Consumer Goods Point of Sale 183

Perfect Daily Grind

OCTOBER 1, 2022

The online event will explore the challenges that farmers and their communities face, as well as OOH coffee operators, and expand on how Nescafé provides support to these supply chain actors. Coffee Planet partners with The Waste Lab to implement sustainable waste solutions. Registration is now open.

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2022 2023 Point of Sale Webinar 135

Modern Restaurant Management

JUNE 19, 2020

Pre-COVID, companies provided food to employees and guests for meetings, events, or as a perk. Now, as workplaces reopen, employers need to create a culture of food safety to reduce risk, operate efficiently, and support employee health. “Providing food for work is now much more than a perk. . Relish by ezCater.

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Food Safety Customer Experience Website Management Customer Service 145

EATER

APRIL 11, 2023

Ingredient by ingredient, Hawaiʻi chefs and farmers are working towards putting more local food on diners’ plates Down a muddy road in Waimanalo, half an hour from bustling Honolulu, Fung Yang cuts airy portobello mushrooms from miniature landscapes of white mycelium inside of a temperature-controlled shipping container.

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