The Restaurant Group

FEBRUARY 23, 2025

Proper inventory tracking helps reduce waste, control costs, and boost profits. With a solid Restaurant Inventory Management system, your kitchen runs like a well-tuned engine, keeping operations smooth and your customers happy. What Is Restaurant Inventory Management? Key Components of Restaurant Inventory Management 1.

Inventory 88

Inventory Management Management Audits 88

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%

Compost 520

Compost Sustainability Online Ordering Kitchen Safety 520

7 Shifts

OCTOBER 22, 2024

Blog about food to boost your restaurant’s online visibility Don’t waste your website’s potential by just posting your menu or event updates. Create a food blog to improve your restaurant's online presence. Blogging is an effective way to market your restaurant.

Book 195

Book Marketing Email Marketing Social Media 195

The Rail

OCTOBER 10, 2024

Indeed, with coffee drinkers trying to drink a product that echoes their values, this is information that restaurant owners and managers need. This short blog looks into these factors and points out how you can tap into this growing market segment. Use eco-friendly materials and reduce waste in your daily operations.

Sustainability 130

Sustainability Dine-in Consumer Goods Compost 130

Modern Restaurant Management

APRIL 5, 2022

In this blog, we will discuss the various facets being utilized to enhance the entire operation of the ghost kitchen efficiently. The Postmates app is responsible for finding employees, managing inventory from suppliers, operating the business, and operating the kitchen, while the brands receive a royalty from its sales.

Online Ordering 491

Online Ordering Website Management Point of Sale Inventory 491

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?

Social Media 474

Social Media Cash Management Blog Equipment 474

Culinary Cues

APRIL 10, 2023

I hear enough comments from cooks (new and well-seasoned) who say they had enough, the business is horrible, lacking in any form of empathy, poorly managed, uncaring abusers of hard workers, proponents of sadistic work environments, and not worthy of anyone’s consideration for a career.

Employee Relations 499

Employee Relations Restaurant Law Waste Article 499

Culinary Cues

MAY 8, 2023

If a chef can manage a week or two here or there it will be at that rare time when business is off and even then, chefs are checking their email a few times a day to see what crisis is occurring while they try to relax. A 34-hour work week is unthinkable, a 60 – 80-hour workweek is more like it.

Kitchen Safety 458

Kitchen Safety Food Safety Coaching Training 458

Modern Restaurant Management

JANUARY 22, 2024

How do you manage your restaurant in a modern and efficient way? Businesses share eco-friendly ideals with their customers by ethically eliminating food waste and purchasing locally produced foods to gain popularity. Use social media, blogs, and visually attractive pictures to fascinate diners and increase anticipation.

Loyalty Program 453

Loyalty Program Mobile Ordering Dietary Restrictions Social Media 453

7 Shifts

NOVEMBER 19, 2019

As the demand for a higher minimum wage continues to grow on a state and a federal level, restaurant owners and managers are understandably paying more attention to their restaurant’s labor cost percentage. No one’s talent is being wasted, and no one is too swamped for their own good. Fast casual: 28.9%.

Management 253

Management Management Employee Relations Restaurant Law 253

Culinary Cues

MAY 18, 2020

Whatever your end goal might be: Executive Chef in a fine dining operation, Corporate Chef, Sous Chef, Restaurant Manager, Entrepreneur, Research Chef, or Consultant – where ever you hope to land in the future – put that goal in writing. Every Chef, Manager, or Owner must understand systems and controls. PLAN BETTER – TRAIN HARDER.

White Paper 520

White Paper Certification Food Safety Food Supply 520

ChowNow

AUGUST 19, 2024

Whether you’re a roadside fruit stand or a Michelin star restaurant, cash flow management is crucial. And there’s more to restaurant cash management than simply bringing in more money to cover expenses. However, poor restaurant cash flow management can result in failing to pay employees, vendors or debtors.

Cash Management 195

Cash Management Management Management Inventory 195

Culinary Cues

FEBRUARY 9, 2022

If a chef fails to understand this, then he or she will eventually fail in that position. [] A Business Manager. To do this, the chef must understand and practice solid cost control measures such as inventory control, recipe costing, portion control, as well as theft and waste control. www.harvestamericacues.com BLOG.

Restaurant Law 433

Restaurant Law Coaching Café Sourcing 433

Culinary Cues

MAY 15, 2021

Four-page menus do not reflect business common sense – inventories become unmanageable, waste is much more difficult to manage, the level of expertise required of employees grows exponentially, consistency and quality are challenging, and profit is hard to predict and realize. www.harvestamericacues.com BLOG. CAFÉ Talks Podcast.

Customer Experience 417

Customer Experience Cash Management Customer Service Front of House 417

Culinary Cues

DECEMBER 17, 2020

A reduction in restaurant business leads to crop waste, unplanted land, and serious cash flow problems for farmers. www.harvestamericacues.com BLOG. The end result is reduced herds, increased cost of feed, land without sufficient grazing, etc., When restaurants fail or reduce their product needs, then cheese makers must do the same.

Uniforms 473

Uniforms Cash Management Brewery Consumer Goods 473

Culinary Cues

JUNE 3, 2024

Treat everyone as you would want to be treated. [] LISTEN AND HEAR Hear the chef, manager, your peer cooks, the dishwasher, service staff, vendors, and customers. You learn from your experiences, don’t waste the lesson. [] PLAY NICE IN THE SANDBOX The best chefs work well with others. The best chef is a pleasure to interact with.

Uniforms 365

Uniforms Point of Sale Coaching Small Business 365

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. This was a lean, fine-tuned machine that worked from the premise of being manageable and comfortable. www.harvestamericacues.com BLOG. PLAN BETTER -TRAIN HARDER.

Seating 462

Seating Front of House Back of House Cash Management 462

Culinary Cues

MAY 4, 2022

The chef and manager cannot watch every penny, but you and your co-workers can. [] RESPECT OTHERS: Male, female, young, old, dishwasher or executive chef, owner, manager, vendor, delivery driver, co-workers, farmer, guest, health inspector and anyone else who crosses your path – BE RESPECTFUL! www.harvestamericacues.com BLOG.

2022 404

2022 Education Coaching Kitchen Safety 404

Restaurant365

JANUARY 18, 2022

While true zero-restaurant food waste is extremely rare, it can be a meaningful goal. Implementing a zero-waste initiative can help minimize your carbon footprint and may even attract new customers who embrace your environmental friendliness. Additionally, limiting your food waste can improve your restaurant’s bottom line.

Waste 147

Waste Compost Food Consumer Goods 147

Culinary Cues

FEBRUARY 8, 2020

This can be an incentive program that engages the employees in helping the restaurant reach its goals through efficiency, waste reduction, and a unified approach towards being entrepreneurial. www.harvestamericacues.com BLOG. EMPATHETIC SCHEDULING. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC. Restaurant Consulting.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

Culinary Cues

JULY 8, 2021

This knee-jerk reaction is true with positions from dishwasher to chef, and server to manager. Investing in training will also fall by the wayside as it is viewed as a wasted investment of time and money. www.harvestamericacues.com BLOG. We need to fill schedules or reduce hours of operation and cut back on services.”

Sports 474

Sports Take-out Café Training 474

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.

Uniforms 406

Uniforms Front of House Back of House Food Supply 406

Culinary Cues

MARCH 30, 2020

We need to take the time to define a concept, a menu, and a system that will allow for a more reasonable and manageable profit picture. [] CONNECTING WITH THE MARKET: This is the time to build a greater understanding of the new marketing environment for businesses. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER.

Small Business 382

Small Business Food Supply Food Truck Healthcare 382

Restaurant365

SEPTEMBER 10, 2021

As a store-level manager, you always have a lot on your plate. However, in between all these tasks, it is critical to devote time and energy into accurate and consistent inventory management. Inventory management is a powerful tool for your day-to-day operations, but only if you use it correctly.

Inventory 138

Inventory Management Management Point of Sale 138

Modern Restaurant Management

MAY 6, 2022

In this blog, we will discuss the use of vegan chocolate and vegan flours and how confectioners are striving for sustainable options. Mars Wrigley, for example, released an interactive map that shows where its cocoa is sourced from to strengthen supply chain management. These confectioneries contain no animal-derived ingredients.

Consumer Goods 492

Consumer Goods Allergens Food Supply Sustainability 492

Culinary Cues

FEBRUARY 6, 2022

My parents were convinced that I needed a college education and without any other indication of a potential career other than “I would really like to be in a band”, they pushed me from the baseline of kitchen helper to maybe try your hand at hotel management. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER.

Back of House 448

Back of House Reference Presentation Mobile Ordering 448

Modern Restaurant Management

JANUARY 22, 2020

To allow them to live a sustainable lifestyle, you can help them minimize their carbon footprint by creating a zero-waste kitchen. Reading food industry blogs and taking note of your competitors’ strong and weak points can give you insight into how you can improve your services. Make it a point to always conduct research.

Customer Service 440

Customer Service 2020 Social Media Mobile Ordering 440

Culinary Cues

DECEMBER 30, 2022

NETWORK: Make your list of accomplished cooks, chefs, managers, entrepreneurs whom you would like to emulate. Take an in-person or on-line class, participate in tastings, ask your restaurant manager or sommelier for some pointers – it is not only a good career move, but it can also be fun! www.harvestamericacues.com BLOG.

Workshop 393

Workshop Article Take-out Uniforms 393

7 Shifts

AUGUST 10, 2020

Even though the practice of restaurant management continues to move digital, the physical space of your restaurant back office still needs to be organized. In this blog, we’ll walk you through best practices for organizing your back office, reducing unnecessary clutter, and preserving your office as a place of efficiency.

Document 351

Document Restaurant Law Book Point of Sale 351

7 Shifts

JANUARY 31, 2024

Managing a restaurant is a delicate routine—if we can even call it a routine. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. In addition to their main duties, restaurant managers also have to contend with all the unwritten or hidden responsibilities that fall on them.

Management 195

Management Management Kitchen Safety Front of House 195

Hot Schedules

JULY 8, 2021

The Problems with Managing Inventory in Spreadsheets. U sing spreadsheets for hospitality inventory management is inaccurate, inefficient, and unwise. Learn how poor inventory management could be making operators crazy and hurting your business. But smart operators know the importance of good inventory management technology.

Inventory 127

Inventory Management Management Food Supply 127

Hot Schedules

AUGUST 25, 2021

Meaningful Metrics: Empower Restaurant Managers with the Right Data to Drive Smart Decisions. In today’s highly volatile market, managers and operators are expected to get results (often just to keep the lights on), yet many are not given the tools necessary to fully do so. Why are Restaurant Managers Still so in the Weeds?

Management 138

Management Management Food Safety Leadership 138

Restaurant365

AUGUST 19, 2021

While you may think of your restaurant inventory as part of operations, restaurant inventory management should also be considered an accounting function. Every time your restaurant buys, counts, transfers, or wastes inventory, it must be entered as a journal entry in your accounting general ledger.

Inventory 147

Inventory Management Management Employee Relations 147

Modern Restaurant Management

SEPTEMBER 2, 2022

However, low-quality content that is not optimized for SERPs may simply waste your time and effort, especially if it is not targeting relevant and attainable keywords that have commercial intent. You should also encourage social sharing of your blog posts as much as possible, which can help create backlinks without ever having to ask.

SEO 450

SEO Social Media Audits Point of Sale 450

Modern Restaurant Management

APRIL 14, 2020

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. The National Restaurant Association-managed site also provides a direct connection to the industry’s grassroots engagement platform.

Online Ordering 530

Online Ordering Back of House Customer Service Small Business 530

The Rail

JULY 5, 2024

This blog will explore essential restaurant management tips that will help you enhance profitability and drive success in the competitive food service industry. Cost Control and Inventory Management In the restaurant industry, cost containment and inventory management are critical to sustaining profitability.

Management 130

Management Management Loyalty Program Point of Sale 130

Restaurant365

JANUARY 4, 2022

Restaurant inventory management plays a key role in overcoming rising food prices. If you’re still using Excel spreadsheets for inventory management, you are taking unnecessary manual steps and adding opportunity for error to the process, which can contribute to your rising food prices. from a year ago.

Inventory 148

Inventory Pricing Management Management 148