Modern Restaurant Management

AUGUST 17, 2020

Simplifying Menus. We don’t need endless menu options that ultimately drive waste. Despite conventional approaches, we simply don’t require huge menus with so many choices. We use these to ensure that we work as efficiently as possible, which can get complicated in teams. For example, we once helped Buffalo, N.Y.-based

Waste 474

Waste Food Compost Food Supply 474

Modern Restaurant Management

DECEMBER 31, 2024

From salted egg yolks and chili crunch fusions to mushroom-infused teas and freeze-dried fruit powder garnishes, Kimpton’s in-house experts share the standout ingredients, menu items and techniques that will come to the table in 2025. Despite the popularity of our events, we will continue to keep them small but mighty in 2025."

2025 450

2025 Beverage Fine Dining Guest Recovery 450

Modern Restaurant Management

MARCH 11, 2020

While it makes sense not to leave money on the table, it can be overwhelming, to have to come up with a whole new menu in an attempt to increase revenue and take advantage of this trend. Review your menu carefully and add a symbol that denotes all your plant-based/vegan dishes already available. “Special of the Day” menu.

Seasonal Menu 431

Seasonal Menu Compost Recycling 2018 431

Modern Restaurant Management

AUGUST 19, 2024

They can easily compost, without having to find partners or programs to take the compost. They also plan their menus around what was planted and what will be harvested soon, allowing them to use as much of their bounty as possible. Menu notes, garden tours, and farm-to-table events can educate diners about where food comes from.

Food Supply 442

Food Supply Seasonal Menu Compost Sustainability 442

Modern Restaurant Management

MARCH 9, 2021

After reducing the food expenses and cutting back on food that is likely to go to waste, you can also change your menu or reduce the food servings. These wastes can also be transported to landfills to make compost manure and enrich the soil. If you are buying more food than you should, it's time to change the tactics.

Waste 508

Waste Management Management Recycling 508

The Restaurant Group

DECEMBER 8, 2024

Menu Optimization for Waste Reduction A thoughtful menu design can minimize waste while offering dishes that excite customers. Designing a Waste-Conscious Menu Feature Versatile Ingredients : Use items that work across multiple dishes. Plan Around Availability : Design your menu with readily available ingredients.

Waste 78

Waste Compost Food Recycling 78

Modern Restaurant Management

JANUARY 3, 2020

Since our tastes are constantly expanding, the culinary world has been keeping up with what’s hot and what its customers want to see on the menu. The results of this sustainability movement have encouraged restaurateurs to begin composting, eliminate single-use plastic products and source locally grown or foraged ingredients.

2020 307

2020 Compost Sustainability Customer Experience 307

Modern Restaurant Management

DECEMBER 16, 2019

Chick-Fil-A drove growth through menu innovation, but more importantly, it was one of the main characters in the much-hyped Chicken Wars saga (8.2 More than two-thirds (67 percent) say park apps make life easier through advance-ordering and 39 percent love that they give more time to decide on menu choices. times and 2.8

2019 322

2019 Compost Mobile Ordering Online Ordering 322

Goliath Consulting

MAY 19, 2020

They also offer all serving utensils with compostable options. In an interview with Mike O’Hanlon, head of catering partner business at ezCater, with FSR Magazine, orders on ezCater containing individually packaged menu items have more than doubled as the result of the Coronavirus pandemic (9). TAKE ADVANTAGE OF TRENDS.

Catering 378

Catering Social Media Online Ordering Loyalty Program 378

Hot Schedules

NOVEMBER 3, 2021

What Hotel Menu Trends Will Define 2022? For these travelers, the dining experience will be back on the menu. Plant-based options are a must on any menu from bed and breakfasts to five-star resorts. Finding innovative ways to incorporate novel foods into your menu sets your properties at the forefront of healthy dining.

Hotels 148

Hotels 2022 Menu Tip Distribution 148

Next Restaurants

JULY 18, 2024

By Leo Clarke, Contributor As a restaurant owner, there are many reasons to consider offering a more sustainable menu. Making the choice to promote a greener kitchen and menu is not only a smart business decision, but also a commitment to a healthier planet, community, and future.

Sustainability 122

Sustainability Menu Compost Seasonal Menu 122

Modern Restaurant Management

FEBRUARY 28, 2024

Whether it's the utilization of AI-driven analytics to elevate menu design or the precision of robotics transforming kitchen operations, a new era in dining is taking shape. Adopting local procurement underscores freshness, while expanded menu selections cater to diverse dietary preferences.

Fast Casual 294

Fast Casual Fine Dining Customer Service Customer Experience 294

Modern Restaurant Management

JANUARY 17, 2020

Ingredients are clean and sourced from local vendors whenever possible, and the menu is designed to support vegan, gluten-free, and Halal diets in an effort to accommodate all guests, no matter their dietary preferences. Taco Bell committed to making all consumer-facing packaging recyclable, compostable or reusable by 2025 worldwide.

Franchising 340

Franchising Franchise 2020 Fast Casual 340

Modern Restaurant Management

APRIL 21, 2022

For example, fish/meat can be grinded down and used to make our own garums for use down the road in new menu items. This list can go on and on for waste, however, when waste is FINALLY just waste, compost is the answer or if the trimmings are safe, I'll give them to my sous chef, who then feeds them to her chickens. Delaware North.

Sustainability 450

Sustainability Waste Food Supply Recycling 450

Restaurant365

JANUARY 18, 2022

You can also offer flexible portion sizes, sides, and à la carte menu options to reduce wasted food. Change up your menu. Consider using menu engineering tools to change up your menu for optimal food usage. Also consider leveraging imperfect fruits and vegetables to modify existing menu items. Conclusion.

Waste 147

Waste Compost Food Consumer Goods 147

Perfect Daily Grind

SEPTEMBER 26, 2022

We also use compostable and recyclable items, so our landfill bin is only a quarter-full every two weeks.”. The extent of these practices can depend on a number of factors, such as location, menu items, supplier partners, and number of staff. Then read our article on how to create a coffee shop food menu that minimises waste.

Waste 152

Waste Compost Recycling Sustainability 152

Goliath Consulting

MAY 10, 2021

With the pandemic and climate change being hot topics in recent months, Summer 2021 will have guests wanting to see more healthy and sustainable items on their menu. Plants will continue growing on menus. We can expect more menu items incorporating chilies and other spicy flavors as the heat trend (a.k.a. Plant-forward.

Beverage 259

Beverage 2021 Food Seasonal Menu 259

Modern Restaurant Management

JUNE 24, 2020

” Traditionally, to enable delivery most sellers list their menu on food delivery platforms because the restaurant doesn’t have their own couriers. Touchless menus and payment options are in-demand tools for consumers looking to have a good time dining out while reducing anxieties around hygiene and spreading germs.

Guest Recovery 539

Guest Recovery Mobile Ordering Kitchen Safety Food Safety 539

Goliath Consulting

MARCH 14, 2020

With styrofoam losing favor over more environmentally friendly materials, restaurants are turning to new and innovative products like reusable or compostable containers, then relying on insulated bags to keep meal deliveries hot or cold (5). Taco Bell, too, pledged compostable, recyclable packaging by 2025 (14). Conclusion.

Delivery 170

Delivery Food Compost Recycling 170

Modern Restaurant Management

NOVEMBER 4, 2019

to add Meatless Farm’s plant-based products to its menu. Beginning today, guests can order from the restaurant’s ‘Meatless Monday’ menu, which consists of Pomodoro’s signature italian dishes, reimagined with 100-percent plant-based ground in place of traditional meat. Protein Bar & Kitchen Goes Beyond.

Fast Casual 280

Fast Casual Seasonal Menu Innovation Customer Experience 280

EATER

MAY 5, 2021

Although we did offer delivery, our menu decisions, like most of our decisions, had up until that point prioritized the entire dining room experience. No one could have convinced me that a pandemic was headed our way, and that third-party delivery would be our main outlet for months at a time.

Delivery 322

Delivery Back of House Food Order Online Ordering 322

Cheetah

NOVEMBER 17, 2021

San Francisco’s mandatory composting ordinance, for example, encourages residents and businesses to reduce their landfill fees by shifting as much as possible to composting. In short, besides bringing in clientele, a few steps to reduce food loss can be used to justify higher menu prices. Here’s where it gets interesting.

Waste 148

Waste Compost Food Social Media 148

Modern Restaurant Management

MARCH 3, 2023

A Return to Normal The National Restaurant Association released its 2023 State of the Restaurant Industry report, which examines key factors impacting the industry including the current state of the economy, operations, workforce, and food and menu trends to forecast sales and market trends for the year ahead. million by the end of 2023.

2023 508

2023 2022 Consumer Goods Point of Sale 508

Modern Restaurant Management

SEPTEMBER 23, 2020

Customers will be able to order voter-registration forms directly from the menu at every Nando’s PERi-PERi in the United States. When customers order spicy flame-grilled chicken from the Nando’s app, from a food-delivery service, or in-person at a restaurant, the menu will read: “Voter Registration Form: Free.”

Serving 517

Serving White Paper Food Recycling 517

Modern Restaurant Management

NOVEMBER 14, 2019

Diets once considered alternative are now the norm, so expect to see gluten-free, dairy-free, vegetarian, vegan and keto options become menu mainstays. According to 31% of chefs surveyed, it’s no longer enough to have just one or two of these options on the menu. Dessert Trends.

2020 375

2020 Bar Influencer Compost 375

Modern Restaurant Management

FEBRUARY 18, 2020

Although the land, labor, and creativity of farm-to-table sourcing is so exciting and delicious, considerable operational disruption, scheduling, and menu management is still required to make it all a profitable business model. Brands will look to collaborate with menu splitting.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Restaurant365

JANUARY 13, 2022

Fortunately, there are a lot of great options when it comes to recyclable and compostable takeout containers and paper products. Reusable, recyclable, and compostable are the three major categories that fall under the sustainable packaging category. Each provides something different. Support of the local food movement.

2022 147

2022 Compost Recycling Beverage 147

EATER

OCTOBER 17, 2023

2008: Cereal Milk launches an empire Christina Tosi invented or popularized a number of household-name desserts — Compost Cookies, Crack Pie ( now Milk Bar Pie ), naked cakes — but her Cereal Milk, which she initially developed at Wylie Dufresne’s wd~50, reshaped the dessert world. Every meal is an opportunity to post.

2010 315

2010 2018 2023 Social Media 315

Modern Restaurant Management

OCTOBER 16, 2019

Additionally, while other smoothie establishments use gallons of water to clean each blender, Ono’s patent-pending automated self-cleaning blender and robotic systems use 28x less water because it only needs to clean the blade and because it’s blended in the customer’s compostable cup. Parts Town and Heritage Combine.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

7 Shifts

JULY 20, 2024

Food & beverage sales report A food and beverage sales report breaks down revenue from different menu items, giving you an idea of the best-selling dishes and optimizing your menu accordingly. “You could also use this time to try out a rotating daily menu for consistently new offerings and optimal freshness.”

2024 221

2024 Cash Management Inventory Waste 221

Perfect Daily Grind

AUGUST 21, 2022

As more and more countries implement bans on single-use cups and plastics , we’ve seen the number of biodegradable, compostable, and recyclable alternatives increase. Furthermore, while biodegradable and compostable single-use cups are designed to break down faster, this largely depends on how they are disposed of. Enjoyed this?

Waste 141

Waste Recycling Compost Café 141

Deliverect

DECEMBER 10, 2019

By working towards less (food) waste and a more seasonal and locally-sourced menu, you’ll quickly be able to get on the right track. #1 Compost fruits, vegetables, dairy products, grains, bread, egg shells etc. 3 PUT SUSTAINABILITY ON THE MENU. A sustainable menu starts with seasonality. 1 REDUCE WASTE.

Sustainability 107

Sustainability Seasonal Menu Compost Recycling 107

Open for Business

MARCH 20, 2023

Consider reducing portion or plate size, shrinking the menu, and creatively using parts of vegetables, like herb stems, that usually go to waste. Participating in a composting program is another great way to keep food out of landfills.

Sustainability 146

Sustainability Compost Social Media Waste 146

The Rail

MAY 23, 2024

By Indiana Lee, Contributor Adding a popular drinks menu to your current offering is a great way to improve your profitability and pad your margins. A well-tailored alcohol menu can help you attract a different kind of consumer and may help you claw back some of the costs associated with pandemic-era inflation rates.

Sustainability 130

Sustainability Brewery Audits Vineyard 130

Cheetah

SEPTEMBER 8, 2019

Offer to get them “the usual” and suggest they try out new menu items. Learn about Composting Composting is not just about doing your share for the environment by separating plastics from biodegradables. It’s also a great way to promote new menu items, for example by offering a free dessert every 5 punches.

Compost 114

Compost Loyalty Program Customer Service Back of House 114

Cheetah

SEPTEMBER 8, 2019

Offer to get them “the usual” and suggest they try out new menu items. Learn about Composting Composting is not just about doing your share for the environment by separating plastics from biodegradables. It’s also a great way to promote new menu items, for example by offering a free dessert every 5 punches.

Compost 110

Compost Loyalty Program Customer Service Back of House 110

Restaurant Engine

NOVEMBER 24, 2021

As a food service entrepreneur, you want to control your costs as much as possible, so you don’t have to drastically increase menu prices and pass them on to your customers. Thin Out Your Menu. One of the first things you can do is take a long hard look at your menu. But what can you do? Look at what is selling and what isn’t.

Food 118

Food Management Management Website Management 118