Modern Restaurant Management

APRIL 11, 2022

As Americans reach for a potential post-pandemic world, the restaurant industry continues to reel from two years of economic, staffing and supply chain chaos. Of these, one of the biggest challenges facing independent, franchised and fast-casual restaurants is staffing. A recent article in The New York Times cited a 5.7-percent

Healthcare 204

Healthcare Cash Management Social Media Communication 204

Cheetah

JANUARY 20, 2022

But as supply chain issues, labor shortages and health concerns persist, the small menu trend is making increasingly more economic and operational sense as a long term strategy. One of the most pressing issues currently influencing all aspects of food-service is the labor shortage. Reading Time: 3 minutes.

Seasonal Menu 148

Seasonal Menu Food Supply Allergens Supplies 148

EATER

SEPTEMBER 16, 2021

Pandemic-related materials, food, and labor shortages make running an independent restaurant near-impossible. Even as some of these supply chain hiccups and irregularities resolved, others popped up. That is, according to the professor, particularly true of the food we eat. “[Our Here’s how three owners are doing it.

Front of House 126

Front of House Food Supply Back of House Supplies 126

EATER

MAY 5, 2021

And there’s no going back now. This is Eater Voices , where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience. The pandemic has forced restaurants to accommodate delivery in order to stay relevant.

Delivery 125

Delivery Back of House Food Order Online Ordering 125

Modern Restaurant Management

APRIL 20, 2020

Bennett, adds: “We at CORE continue to stand by the food & beverage service employee with children every day when they face a health crisis or natural disaster. This edition of MRM News Bites features ezCater, S?mrus, Feed the Front Line. 10 feeds one healthcare worker, $300 feeds a unit, and $3,000 feeds a whole hospital floor.

Healthcare 180

Healthcare Small Business Kitchen Safety Front of House 180

Modern Restaurant Management

JANUARY 12, 2022

This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. The Pandemic Has Permanently Altered the Consumer-Restaurant Relationships. Investment in delivery and mobile ordering pays off. 71 percent rely on delivery for 11 percent or more of sales.

2022 216

2022 Mobile Ordering Guest Recovery Point of Sale 216

EATER

JUNE 3, 2020

Food is prepared by volunteers at an East Oakland Collective event. East Oakland Collective’s mission is to push back against racist policies and fight for meaningful, lasting change. One way it does that is to ensure its community has access to food. East Oakland Collective.

Back of House 124

Back of House Food Supply Government Supplies 124

Modern Restaurant Management

JUNE 26, 2023

The food industry is always keeping an eye on deadlines, with perishables that need to be harvested rapidly and processed for canning or freezing, or for rapid delivery to restaurants, supermarkets and other institutions. Read on to learn more about the impact and future of automation in the food industry. billion by 2027.

Food 101

Food Food Supply Small Business Uniforms 101

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

EATER

SEPTEMBER 23, 2024

Just because food is grown locally doesn’t mean it’s climate-friendly. are preparing for the dwindling of food in the coming winter. are preparing for the dwindling of food in the coming winter. In doing so, they’re also recognizing that chefs can play a larger role in building food systems able to survive long into the future.

Seasonal Menu 110

Seasonal Menu Food Supply Sourcing Agriculture 110

EATER

AUGUST 3, 2020

These items, after all, were important — this was our purumenth, our food for the many rainy days ahead. It is, most simply, the practice of stocking up for times when food is scarce. Goa’s monsoon season has long necessitated the practice of purumenth, or stocking up. Today, during the COVID-19 pandemic, it’s a new kind of lifesaver.

Food 132

Food Back of House Food Supply Transportation 132

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. The economic model makes more sense than traditional brick and mortar so many food businesses are moving in this direction. FAT Brands Chairman and CEO Andy Wiederhorn.

2020 138

2020 Kitchen Safety Consumer Goods Point of Sale 138

Restaurant Clicks

NOVEMBER 28, 2021

NYC is already known for its fantastic food, and Chelsea is a culinary hotspot that undoubtedly contributes to New York City’s culinary fame. Miznon is an Israeli pita restaurant offering the very best of Mediterranean street food tailored to incorporate NYC’s flavor profile. Chelsea restaurants are among the best in the city.

Website Management 119

Website Management Reservations Seasonal Menu Online Ordering 119

Future Food

MARCH 1, 2021

The last eighteen months have seen a tremendous rise in the acceptance of food delivery into our daily lives. Whether it’s prepared food or fresh food, the trend is obvious and apparent to all. From a prepared-food perspective, the rise of delivery aggregators is gaining momentum at a terrific rate of knots.

Front of House 88

Front of House Back of House Delivery Food Supply 88

EATER

JUNE 21, 2024

Nor does much of the food at São Paulo’s thousands of Japanese restaurants, which, according to the Brazilian Association of Japanese Gastronomy , outnumber the country’s ubiquitous steakhouses. It commonly shows up on menus, referring to an assortment of sushi and sashimi. Rafael Salvador Telma Shiraishi.

Food Supply 100

Food Supply Recruiting Customer Experience Supplies 100

EATER

MAY 15, 2020

Jamie* was less than a month into their new job at a Waffle House in Florence, South Carolina, when they were called in to work during Hurricane Matthew in 2016. Waffle House is known for staying open 24 hours a day, seven days a week. When Hurricane Matthew hit, Jamie’s Waffle House was on code yellow.

Back of House 98

Back of House Employee Relations Take-out Customer Service 98

The Food Corridor

MAY 7, 2020

Two common themes are food businesses transitioning to online ordering for delivery or curbside pickup, and others turning to an ecommerce model. Transition to Food Delivery or Ecommerce. Separate hot elements from cold, for example, and use appropriate packaging to keep the food at its best in transit. Delivery Logistics.

Delivery 98

Delivery Online Ordering Food Email Marketing 98

Perfect Daily Grind

MARCH 14, 2023

Bhavi Patel is a dairy technologist and food and travel writer, who has been writing extensively about the global coffee industry for some years now. It’s believed that in 1938, nomadic hermit Hira Giri brought coffee seeds from Burma (now known as Myanmar) back to Nepal. tonnes of coffee.

Agriculture 139

Agriculture Education 2050 Training 139

Deliverect

APRIL 1, 2020

With the closure of restaurant dine-in services to slow the spread of the Coronavirus, online food ordering has become a crucial business model overnight. Online food delivery has been skyrocketing in the past few years, so many restaurants already have a solid delivery model in place. . already pay upfront and online.

Delivery 91

Delivery Food Online Ordering Food Safety 91

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 173

Food Tip Distribution Guest Recovery Food Safety 173

EATER

JULY 1, 2022

Alongside gifts of Ikea furniture and outgrown toddler clothes, some groups are becoming de facto food distribution networks This story was originally published on Civil Eats. For the last 15 months, Lee has hosted a weekly food pantry out of her garage for the community of people she connects with through the online platform Buy Nothing.

Airlines 98

Airlines Front of House Back of House Food Safety 98

EATER

MAY 8, 2023

You’d miss out on some truly compelling food experiences only a short drive or train ride away. Even before construction was completed, the chefs were supplying fruits and vegetables to some of Paris’s top restaurants, such as Mokonuts and Septime. Marine Billet The gardens at Le Doyenné. Le Doyenné A room at Le Doyenné.

Food 108

Food Seasonal Menu Back of House Training 108

EATER

MAY 26, 2021

Scanning the aisles of small, locally owned gas stations in the South is like taking a step back in time. Few other places stock old-school Necco Wafers, Mary Janes, Bit-O-Honeys, and Chick-O-Sticks alongside foods like pickled eggs, pickled sausages, gizzards, barbeque, and pound cake.

Travel 145

Travel White Paper Training Small Business 145

360Training

JUNE 11, 2020

Foodborne illness can happen at home, but approximately 60% of outbreaks trace back to restaurant service. What can restaurants, food trucks, and other professional kitchens do to prevent foodborne illness? Cross-contamination is the transfer of bacteria and other contaminants during food handling. during preparation or serving.

Allergens 78

Allergens Front of House Kitchen Safety Food Safety 78

The Restaurant Times

MAY 12, 2020

Cloud Kitchens, also known as dark kitchens, ghost kitchens, virtual restaurants, and delivery-only restaurants, run entirely on the strength of their back-of-house operations. However, they put heavy emphasis on improving food production and order management. Inventory Procurement. Kitchen Management .

Operations 72

Operations Kitchen Safety Food Safety Inventory 72

Apicbase

SEPTEMBER 12, 2024

The new CSRD regulations require large food service companies to report on Scope 3 emissions, which can be difficult to manage. Carbon reports give large food service companies a clear picture of their environmental impact. These emissions come from your energy use, transportation, and daily operations.

Operations 52

Operations Food Supply Transportation Sustainability 52

EATER

DECEMBER 8, 2022

Amongst the farm fields, bait supply stores, and nature trails through the marshes, there’s no longer any trace of what was once the caviar capital of the world. Amongst the farm fields, bait supply stores, and nature trails through the marshes, there’s no longer any trace of what was once the caviar capital of the world.

Food Supply 97

Food Supply Back of House Recruiting Supplies 97

Sling

JUNE 10, 2022

3) Organizational supplies. But when you include organizational supplies — like digital or hard-copy planners — as part of your employee appreciation gifts, you not only give them something they need, you help them do their job better. If some of your employees don’t drink coffee, consider providing tea supplies as well.

Food Supply 78

Food Supply Small Business Take-out Supplies 78

KaTom

MAY 13, 2020

The availability of food delivery has grown to meet customers’ search for convenience and become an expected service, whether it is provided by employees on staff or outsourced to third-party companies (often at a hefty fee). Ghost Kitchens Deliver a New Business Model. Everything You Need to Know About Ghost Kitchens.

Front of House 64

Front of House Back of House Customer Service Food Supply 64

EATER

APRIL 6, 2021

Photo of the author by Melissa Heale. God made it easy for us, the theory goes, and made flowers that look like eyes to treat eye infections, plants with red extracts for the blood, and womb-shaped fruit for birth. It’s pseudoscience of the highest order, but the point is not whether it works, but what it means that this logic held sway for so long.

Book 101

Book Food Supply Back of House Take-out 101

Aaron Allen & Associates

MAY 26, 2021

The violent swings in demand and supply have devastated some businesses (restaurants led the U.S. While many only think “restaurants” when thinking “foodservice,” we look at the entire global food ecosystem of $14.6T. It’s not easy to unlock the share of the global food ecosystem. Table of Contents.

Food Supply 59

Food Supply Food Safety Equipment Supplies 59

EATER

JUNE 4, 2024

There’s no shortage of giftable food items in Paris. Follow our expert advice, and you’ll arrive home with the best — and most intact — food souvenirs from Paris When I travel, shopping for food and tabletop items is a must — spices, sweets, and antiques allow me to savor and relive my experience when I return home.

White Paper 78

White Paper Airlines Travel Back of House 78

EATER

FEBRUARY 7, 2022

Me, I was cleaning out a trash can full of dog food to make room for 50 pounds of flour. One woman’s journey into the heart of grain and how our flour is made Where were you during the great bread baking boom of 2020? In went the white stuff, a flurry of particles clouding around me like a halo.

Consumer Goods 104

Consumer Goods Back of House Small Business Front of House 104

Restaurant Clicks

NOVEMBER 20, 2021

Huerta also partnered with well-known Chef Kate McLean to refresh the food menu. Although seemingly simple, McLean’s house burger is exquisite. Axelrod Beer Garden is a laid-back bar located in Midtown Houston within the historic Axelrad building. The dimly-lit bar offers discreet laid-back fun. But, where do you start?

Bar 96

Bar Back of House Food Truck Entertainment 96

BNG Point of Sale

SEPTEMBER 7, 2021

Direct labor costs, like the back of the house (kitchen) staff. . Supplies used in either making or selling the product. . To ensure a profitable business, the Food Service Warehouse recommends your restaurant’s cost of goods sold (CoGS) should not be more than 31% of your sales. Cost of raw materials. .

Point of Sale 52

Point of Sale Inventory Food Supply Seasonal Menu 52

The Restaurant Times

NOVEMBER 15, 2021

Not every food item is suitable for delivery, nor should it be. Some foods do not travel well, while others take an excessive amount of time to make. Select foods that are simple to prepare and transport. Avoid fragile things that can break or melt during transport. Takeout And Delivery. Source: Unsplash.

Loyalty Program 52

Loyalty Program Online Ordering Social Media Point of Sale 52

Apicbase

JULY 1, 2022

It helps them expand operations while keeping food quality consistent across locations and channels, and, equally important, keeping the overhead costs in balance. With these expansions, the importance of the back-of-house is growing exponentially. This blogpost covers: What is a central kitchen? It also concentrates our labour.

Operations 52

Operations Back of House Front of House Food Supply 52