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 341

Franchising Franchise 2020 Leadership 341

7 Shifts

JULY 20, 2024

By analyzing these reports, you can optimize pricing, control restaurant costs , reduce waste, and improve overall profitability. 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.

2024 221

2024 Cash Management Inventory Waste 221

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

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

Modern Restaurant Management

SEPTEMBER 15, 2020

From screen to plate, the menu is expected to feature signature dishes and recipes that have been prepared on the show. “With a menu curated from the hit show’s Champion and Finalist recipes, MASTERCHEF is about the passion for cooking and the emotional connection we have with food. You can view the full guide here.

Fast Casual 407

Fast Casual Casual Menu Mobile Ordering 407

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. to consumers for adjusted prices, and delivers the food, too. 3 PUT SUSTAINABILITY ON THE MENU.

Sustainability 107

Sustainability Seasonal Menu Compost Recycling 107

Future Food

DECEMBER 5, 2019

The evolution, financial viability & marketability of plant based menu options. Menu shapers will become seriously experimental with the flexitarian crowd in 2020. Service Excellence at every price point. B) Many F&B venues have menus that over-promise, over-price and under-deliver.

Hospitality 145

Hospitality 2020 Food Point of Sale 145

Open for Business

MARCH 20, 2023

In spite of inflation, increasing prices, and overall economic uncertainty, there’s one thing that people remain willing to pay up for: Sustainability. The bright side is this market understands these high standards bring higher prices. Participating in a composting program is another great way to keep food out of landfills.

Sustainability 146

Sustainability Compost Social Media Waste 146

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 78

2022 Compost Recycling Beverage 78

Notch

MARCH 17, 2022

In fact, a survey taken by Menu Matters of 750 consumers across the US found that sustainability is more important to consumers now than it was a year ago. Start by: Adding vegetarian and vegan dishes to your menu, or offer meat and dairy substitutions where possible. And, t he pandemic hasn’t shaken diners' interest in sustainability.

Sustainability 52

Sustainability Operations Seasonal Menu Compost 52

MBB Hospitality

NOVEMBER 15, 2023

It involves tracking the cost of each ingredient, understanding seasonality, and recognizing price fluctuations. Using cost percentage formulas, you can determine the ideal cost for each item on your menu. Building strong relationships with suppliers can lead to more favorable pricing and terms.

Food 52

Food Seasonal Menu Waste Point of Sale 52

Perfect Daily Grind

JANUARY 27, 2023

The agency also expects the 2023/24 harvest season to hit 54.9 According to Coffee Geography, the UCDA says farmers in selected areas of the country will be able to process arabica at the wet mills – potentially helping them to receive higher prices. JDE Peet’s to launch fully compostable coffee capsule in 2023.

2023 112

2023 2022 Events Certification 112

Lavu

JUNE 3, 2019

It’s almost summer, the season for outdoor parties , sangria pitchers, and extended brunch hours , making right now the perfect time to execute seasonally-inspired marketing campaigns, event plans, and if related, summer-hire recruiting. Take advantage of the festive, summer vibes and offer a special seasonal cocktail menu.

2019 60

2019 Seasonal Menu Point of Sale Compost 60

MBB Hospitality

JULY 7, 2024

Analyze and Optimize Your Menu A strategic menu review can uncover opportunities for savings. Highlighting items with better margins through smart menu design also steers customers toward more profitable choices. Adapt Pricing Strategies Inflation doesnt just affect businesses; customers feel the pinch too.

Loyalty Program 52

Loyalty Program Food Waste Customer Service 52

Restaurant Engine

AUGUST 9, 2023

You don’t want either of these to slip during busy times or busy seasons. Make sure your customers know this by posting it on your menu or even signs around the restaurant. Look into composting as well. Many cities have companies that offer you compost bins for food scraps that they pick up each week.

Compost 52

Compost Recycling Website Management Employee Relations 52

EATER

DECEMBER 23, 2020

An American nod to the elemental luxuries of the Japanese ryokan, or inn, its 11-course kaiseki-style dinners are crafted from meticulously tended ingredients grown on its nearby five-acre farm, where photogenic rows of micro-seasonal produce managed by Katina are bordered by the banks of the Russian River.

Menu 334

Menu Agriculture Vineyard Seasonal Menu 334

Restaurant Clicks

OCTOBER 8, 2021

With several options available, you’re bound to find delicious menu options that even meat-lovers can enjoy. Dirt Candy also offers five-course seasonal tasting menus for you to enjoy in their dining rooms or outdoor patio. Toad Style’s menu offers 100% vegan dishes free of soy and palm oil. Order Online.

Food 101

Food Seasonal Menu Online Ordering Reservations 101

Modern Restaurant Management

OCTOBER 31, 2019

National Menu Trends. They also analyzed how their national menu trends compared to the menus of their James Beard award-winning customers. They also analyzed how their national menu trends compared to the menus of their James Beard award-winning customers. McDonald’s visits in July were 15.7

2019 346

2019 Mobile Ordering Online Ordering Customer Experience 346

EATER

AUGUST 17, 2023

By the late aughts, the egg had been been given a bespoke agrarian rebranding: In 2008, Frank Bruni lamented the redundancy of a “hen egg” on the menu at Momofuku Ko; the following year, Eleven Madison Park was serving a poached “farm egg with Parmesan foam,” topped also with brown butter hollandaise and asparagus.

Consumer Goods 246

Consumer Goods Compost 2008 Magazine 246

Future Food

NOVEMBER 7, 2021

Modern Menus The humble menu has had a thorough overhaul in the past two years and as businesses are reopening, we are seeing the emphasis that has been placed on menu flexibility, pricing, structure, and menu size. Menus and food designed to travel. Day of the week Specials.

2022 148

2022 Food Supply Entertainment Hospitality 148

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. Even cost of sales may go down as the ghost kitchen typically has a smaller, more manageable menu. Plant-based Menu Items. Jim Collins, CEO at Kitchen United.

2020 346

2020 Kitchen Safety Consumer Goods Point of Sale 346

EATER

JULY 6, 2022

While staff did work with local, seasonal, unique ingredients, servers and cooks alike say they grew uncomfortable telling stories about some of the restaurant’s sourcing and preparation practices, including for a number of its signature dishes, which they considered misleading. COMPOST oven: 155 degrees.

Compost 337

Compost Front of House 2014 Back of House 337

Modern Restaurant Management

NOVEMBER 2, 2020

Menu price changes. Finally, they asked survey respondents if they had raised or lowered their menu prices in response to the pandemic, and how their guests have reacted to those additional costs. Nearly 42 percentsaid they did raise their prices to make up for lower capacity and demand. percent in April.

2020 554

2020 Mobile Ordering Hotels Food Safety 554

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. average of $1.45

Compost 258

Compost 2000 2012 Small Business 258