Modern Restaurant Management

DECEMBER 2, 2019

I t’s no secret that the key to sustainability in restaurants is managing limited resources and keeping your operations clean and safe. The bottom line: clarity around sustainability, food preparation and safety is essential. As consumers demand more transparency about sustainability, turn your operations into an advantage.

Management 297

Management Management Waste Sustainability 297

Modern Restaurant Management

FEBRUARY 18, 2020

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. Elo’s Sonal Apte, vice president of retail and hospitality. Guests will demand a personalized journey when food is delivered to their door.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

SEPTEMBER 23, 2020

” “We were on a path to integrate more technology into our operations before COVID-19 and found ourselves fast-tracking during the pandemic so that we could get back to business as fast as possible, serve our customers and keep our people employed,” said Kevin Youkilis, owner of Loma Brewing Company. SpotOn Transact, Inc.

Serving 517

Serving White Paper Food Recycling 517

Modern Restaurant Management

DECEMBER 16, 2019

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the great gift of a restaurant gift card, learning about event professionals, top QSR traffic and digital ordering strategies. Holiday Traffic Not Enough. Topline numbers show robust restaurant sales growth during November. Same-store sales growth was 1.6

2019 322

2019 Compost Mobile Ordering Online Ordering 322

Deliverect

DECEMBER 10, 2019

Sustainability is a matter that has always been around, but in the past few years this topic has been flaring up in all industries. Around 3 out of 4 millennials are willing to pay more for sustainable products, as is 66 percent of consumers around the world*. The same goes for your in-house dining experience. 1 REDUCE WASTE.

Sustainability 107

Sustainability Seasonal Menu Compost Recycling 107

Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. From cups to straws, all of Ono’s consumables are compostable, making Ono more sustainable compared to traditional smoothie establishments. World’s First Mobile Restaurant Powered by Advanced Robotics. Ono Food Co.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

Modern Restaurant Management

JUNE 24, 2020

When paired with other products like Square Marketing and Square Loyalty, sellers can strengthen customer relationships, create open lines of communication, and incentivize patrons to keep coming back. On-Demand Delivery for Square Online Store. The buyer receives text updates with links to live maps to track delivery progress. Visa SMB Help.

Guest Recovery 539

Guest Recovery Mobile Ordering Kitchen Safety Food Safety 539

Cheetah

JANUARY 30, 2022

They include everything from back-of-house supplies like gloves and containers, to customer-facing single use-items like takeout packaging, utensils, napkins, and straws. Compostable containers , for example, are in high demand by consumers, and offering them at a premium is now common. Restaurant Supplies.

Supplies 148

Supplies Food Supply Compost Back of House 148

Cheetah

JANUARY 30, 2022

They include everything from back-of-house supplies like gloves and containers, to customer-facing single use-items like takeout packaging, utensils, napkins, and straws. Compostable containers , for example, are in high demand by consumers, and offering them at a premium is now common. Restaurant Supplies.

Supplies 148

Supplies Food Supply Compost Back of House 148

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. Curry Up Now attracted a new investment from seed-stage venture capital firm Liquid 2 Ventures (L2V). " Benihana Plans Franchise Expansion. Select U.S.

Franchise 340

Franchise Franchising 2020 Fast Casual 340

EATER

JULY 18, 2024

Lille Allen/Eater Sometimes, a chest freezer holds more than Popsicles and gallon bags of chicken stock Like all good suburban housing developments, the HOA-funded cul-de-sacs of the neighborhood I grew up in hid a few dark urban legends. I walked over, flipped back the locks with a clack, and peered inside. Was it the same freezer?

White Paper 263

White Paper Back of House Compost Food Order 263

Modern Restaurant Management

MARCH 3, 2023

In a State of the Restaurant industry report, the Natiional Restaurant Association sees a return to normal with predicted sales growth in 2023. Other top research lists how impactful the Super Bowl was for restaurants, the state of gift cards and top pizza cities. million by the end of 2023.

2023 508

2023 2022 Consumer Goods Point of Sale 508

Modern Restaurant Management

MAY 12, 2020

" "It's going to be a long road back to normal," said Steven Hall. "Even In this edition of MRM News Bites, read about efforts to help the restaurant industry and heroes as well as "new normal" restaurant technology and products. Dining Bond Goes Global.

Mobile Ordering 376

Mobile Ordering Online Ordering Food Order Hospitality 376

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. However, with consumers becoming increasingly conscious of their environmental impact, it’s clear that more and more businesses need to adapt and move away from disposable cups.

Waste 141

Waste Recycling Compost Café 141

Future Food

DECEMBER 5, 2019

Trends that will shape the future of your food and hospitality projects for 2020. Trends are no longer limited to the cuisines on offer or the style of service. The ‘whole experience’ is what matters. Customers have feelings, opinions and are savvy when it comes to choosing where to spend their money. Alternative eating is becoming mainstream.

Hospitality 145

Hospitality 2020 Food Point of Sale 145

Perfect Daily Grind

MAY 10, 2022

Milling is one of the most important post-harvest steps in coffee production. It involves removing the various layers of the cherry to remove the seeds. Wet milling is carried out after harvesting, while dry milling happens once the green coffee reaches the optimal moisture content for export. The stages of coffee processing.

Equipment 160

Equipment Sustainability Article Compost 160

Ken Burgin

JUNE 7, 2022

Sustainability is about survival and prosperity – can we put that upfront? Now more than ever, with soaring supply prices, staff shortages and crazy weather, sustainability makes sense across all business areas – it’s much more than recycled packaging and local vegetables. Are you worried about power costs?

Recycling 60

Recycling Sustainability Food Supply Compost 60

Xtra Chef

NOVEMBER 20, 2019

The guide serves as a resource for restaurant sustainability directors, owners and other leaders in the industry who are developing and implementing food waste reduction strategies. The season of giving thanks and celebrating with friends, family and colleagues is upon us. The Issue of Food Waste in the Restaurant Industry.

Waste 75

Waste Front of House Food Compost 75

Restaurant Clicks

OCTOBER 12, 2021

Flagstaff House Restaurant Oak at Fourteenth Black Cat Bistro Blackbelly Market Frasca Food & Wine Pizzeria Locale SALT the Bistro Boulder Dushanbe Teahouse Lucile’s Creole Cafe The Buff Restaurant The Sink Snooze, an A.M. Flagstaff House Restaurant. Here, I’ve gathered a list of the best restaurants in Boulder, CO.

Online Ordering 117

Online Ordering Back of House Food Order Seasonal Menu 117

Restaurant Clicks

NOVEMBER 4, 2021

All their ingredients, from meat to produce, are locally sourced and sustainable. Bar del Corso is a Beacon Hill pizzeria, a neighborhood Italian restaurant created and sustained by the neighborhood. Bar Del Corso is a Neapolitan pizzeria and salumeria, serving small Italian plates, wine, cocktails, and house-made bread and sweets.

Back of House 122

Back of House Online Ordering Seasonal Menu Bar 122

Restaurant Engine

MARCH 13, 2024

Trend: A Nod to Sustainability According to one study , your customers care about sustainability. Consider these statistics from the study: 90% of people say sustainability matters to them. Nearly 60% of people say that restaurant sustainability practices are somewhat influencing when choosing where to dine out.

2024 52

2024 Food Compost Front of House 52

Restaurant Clicks

MAY 22, 2021

Front Street Cafe Loco Pez Soup Kitchen Cafe Coffee House Too Interstate Drafthouse Cafe La Maude Jerry’s Bar One Shot Cafe. With a garden in the back, this is the perfect spot for brunch. They also compost and use other sustainable practices. Coffee House Too. Best Brunch Restaurants in Fishtown.

Front of House 78

Front of House Online Ordering Back of House Bar 78

The Restaurant Times

JANUARY 13, 2022

Sustainable Living And Meals . Individuals will, we expect, choose sustainable diets that are environmentally friendly this year. Increasing numbers of people are actively making intentional decisions to compost food waste rather than simply discarding it. 5 F&B Industry Trends One Must Not Miss In 2022. Source: Inhabitat.

2022 75

2022 Outdoor Beverage Waste 75

Touch Bistro

MAY 10, 2021

The best way to do this is to create a food waste tracker (this can be as simple as a hard copy sheet of paper) to account for all of your front- and back-of-house waste for a given period of time, such as one week. Running a foodservice operation involves a lot of moving parts. Different Types of Restaurant Food Waste.

Waste 59

Waste Food Compost Tip Distribution 59

Open for Business

MAY 19, 2023

But the latest advances offer solutions for back of house too. No one would have guessed that so many people would be working remotely in 2023, or that TikTok would become the next social media powerhouse. Still, staying on top of what’s new can help your restaurant stand out from the pack.

Hospitality 78

Hospitality 2023 Loyalty Program Email Marketing 78

EATER

DECEMBER 4, 2024

This is how this interaction has gone since the dawn of restaurants realizing they can charge for the two most necessary components to sustain all life on earth: water and air. I shouldn’t have been surprised. But I was surprised, because more often over the past year or so, restaurants have been giving away sparkling water for free.

Fine Dining 329

Fine Dining Customer Experience Compost Recycling 329

Modern Restaurant Management

FEBRUARY 14, 2020

Baton Rouge’s very own Walk-On’s , is looking for more ways to give back. “This is what it’s all about – being able to give back to the communities that have supported us,” shared co-owner and NFL superstar Drew Brees. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com.

Back of House 329

Back of House Hotels Events Design 329

EATER

JANUARY 14, 2021

The back legs are a ball and socket, like on a chicken. Beard framing his face mask, Nick DeLauri stood outside Vermont Butcher Shop , his sustainable meatery in Londonderry, and explained how to break down the whole rabbit he had brought me curbside. I had bought that bunny on a whim to serve to my COVID-19 pod at our rental house.

Food Supply 313

Food Supply Compost Supplies Take-out 313

Modern Restaurant Management

AUGUST 28, 2020

“Over the last century, women, despite their incredible contributions, have struggled to make it in professional kitchens — held back by inequalities unfairly put upon them,” said Rob Sundy, Head of Brand Marketing & Creative Studios at Whirlpool Corporation, the parent company of the KitchenAid brand.

Allergens 364

Allergens Kitchen Safety Guest Recovery Customer Service 364

Modern Restaurant Management

OCTOBER 31, 2019

Front of house staff is more likely to churn – Everyone knows that more tables sat equals more money earned, but how do you turn tables faster without making guests feel rushed? National Menu Trends. The team at Upserve just released their latest trends report. The north and midwest have some of the highest rates of staff turnover.

2019 345

2019 Mobile Ordering Online Ordering Customer Experience 345

Modern Restaurant Management

SEPTEMBER 14, 2021

New & Notable spotlights the latest news restaurateurs need to know. TEAM Schostak Family Celebrates Anniversary and Employees. TEAM Schostak Family Restaurants (TSFR) is celebrating its 40th anniversary along with the anniversaries of employees that have been with the company for 20 years or more.

Food 433

Food Tip Distribution Guest Recovery Food Safety 433

Perfect Daily Grind

MAY 6, 2022

The US roaster visited the White House as part of President Biden’s promotion of small business growth in the US. Packaging solutions companies IMA and Goglio enter strategic partnership to develop sustainable packaging materials. Mon, 2 May. Beans Coffee Club becomes official coffee partner for electronics retailer Currys.

2022 127

2022 Compost Sustainability 2021 127

Perfect Daily Grind

NOVEMBER 11, 2022

The House Blend and Ethiopian Geta Bora pre-ground coffees are compatible with the Ratio Six and Eight machines. The researchers found that although cold brew tastes less acidic than hot brewed coffee, it may contain a similar amount of acids. Rwanda to host 2023 African Fine Coffee Conference. The summit will be livestreamed in English.

Workshop 137

Workshop Seminar 2022 2023 137

EATER

JULY 6, 2022

Located on a working farm that was once part of a sprawling Rockefeller estate, the restaurant is a beacon of the sustainable food movement. Schaible kept a notebook in his back pocket to write down everything he learned: how sheep-grazing patterns affect flavor, the proper way to butcher old dairy cattle.

Compost 339

Compost Front of House 2014 Back of House 339

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Food Halls – the numbers for current and future growth are substantial.

2020 345

2020 Kitchen Safety Consumer Goods Point of Sale 345

Modern Restaurant Management

NOVEMBER 2, 2020

Nearly half of respondents said they would last less than a year, with 28 percent saying they would last between four and six months – enough to sustain through the winter. Restaurant Adaptation. Limitations and consumer demand. Limitations and consumer demand. A vast majority of the U.S.

2020 553

2020 Mobile Ordering Hotels Food Safety 553

EATER

APRIL 11, 2023

He plucks them from composted wood chips nestled in cardboard boxes, and carefully puts them in a clean new box. Yang smiles as he shows off his heaping compost pile: He says he reclaims three to five tons of organic green waste every few weeks to produce substrate, the woody equivalent of soil, for his mushrooms. I love eating them.”

Compost 261

Compost 2000 2012 Small Business 261