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. Seasonality.

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Seasonal Menu Compost Recycling 2018 431

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

APRIL 21, 2022

Sourcing local ingredients and producing more in-season vegetable focused dishes help reduce greenhouse gas emissions and contributes to improving our carbon footprint. Working the season into the menus is another way to be mindful of the environment. Amy Brandwein, Chef Owner, Centrolina & Piccolina, Washington D.C.

Sustainability 450

Sustainability Waste Food Supply Recycling 450

Modern Restaurant Management

DECEMBER 16, 2019

According to new research from the National Restaurant Association, 72 percent of people want a restaurant gift card this holiday season. Given that the 2019 holiday season is shorter than last year, brands will need strong gift card promotions throughout December to optimize their overall sales. Go with a Restaurant Gift Card.

2019 322

2019 Compost Mobile Ordering Online Ordering 322

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. Here we share some of the major food and beverage trends operators can expect this upcoming season. Plants will continue growing on menus. Plant-forward.

Beverage 259

Beverage 2021 Food Seasonal Menu 259

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.

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Franchising Franchise 2020 Fast Casual 340

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. It’s just a delicious meatball.”

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Fast Casual Seasonal Menu Innovation Customer Experience 280

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 Consumer Goods 2022 Point of Sale 508

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 324

Delivery Back of House Food Order Online Ordering 324

Modern Restaurant Management

SEPTEMBER 27, 2024

Coping with seasonality and fluctuations in business (37 percent) Economic instability impact on F&B businesses This could indicate that a period of inflation in the US, initiated by COVID-19, may well have impacted small businesses in this industry. Most common challenges for US F&B business owners: 1.

Food Truck 251

Food Truck Fast Casual 2024 Food 251

Modern Restaurant Management

AUGUST 28, 2020

” “Equality is something I advocate for in all aspects of my life, and the kitchen is no exception,” said Bravo’s “Top Chef” Season 10 winner, Kristen Kish. That’s why the compostable packaging is more important than ever. " Trabon and MenuTrinfo Team Up. ” Saving More than Paper.

Allergens 364

Allergens Kitchen Safety Guest Recovery Customer Service 364

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

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

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 345

2020 Kitchen Safety Consumer Goods Point of Sale 345

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

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

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

The Rail

NOVEMBER 2, 2023

By Indiana Lee, Contributor As we begin to move out of the fall season and into the winter, restaurant and bar owners are making preparations for what tends to be a challenging season. Adapting offerings based on the season is an expected, if somewhat inconvenient, requirement of working in the service industry.

Sustainability 130

Sustainability Seasonal Menu Audits Outdoor 130

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.

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Fast Casual Casual Menu Mobile Ordering 405

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.”

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2024 Cash Management Inventory Waste 221

Modern Restaurant Management

SEPTEMBER 14, 2021

The offer comes as restaurants brace for a second fall and winter season navigating COVID -19, and as operations become even more complex amidst vaccine requirements, tracking, and more operational challenges. Real-Time Menu Optimization : Promote items with short preparation times (or higher margins) when things are busy.

Food 433

Food Tip Distribution Guest Recovery Food Safety 433

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

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

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. Best wishes of the season and may 2020 bring be a great year for us all the - Team at Future Food. Alternative eating is becoming mainstream.

Hospitality 145

Hospitality 2020 Food Point of Sale 145

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

Xtra Chef

NOVEMBER 18, 2020

Those projections, along with seasonal recipe modifications, should be used to better anticipate what you’ll actually use. Excess that can’t be repurposed can be considered for composting instead. To forecast your par levels, refer back to past sales data. Software can make par level ordering even easier.

Waste 110

Waste Food Front of House Compost 110

Modern Restaurant Management

MARCH 4, 2020

Serve a Seasonal Menu. Rather than always serving the same menu, try switching up your dishes each season. Using seasonal fruits and vegetables reduces production costs and energy. While local farms can grow produce out of season, it is harsher on the environment and more expensive. Reduce Food Waste.

Catering 421

Catering Dietary Restrictions Compost Seasonal Menu 421

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

Lavu

FEBRUARY 2, 2024

Laminated Menus: Menus are often a significant source of paper waste in restaurants. By laminating menus or placing them in reusable casings, you not only extend the life of the menu but also eliminate the constant need for paper replacements. Summary How to Reduce Food Waste in Restaurants?

Waste 78

Waste Food Compost Restaurant Law 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

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

Restaurant Clicks

NOVEMBER 4, 2021

Not only do they fire pizza in their sizable wood-fired oven, but they also have seasonal wood-fired veggies. Located in the heart of downtown Seattle, Serious Pie is a wood-fired pizzeria using farm-to-table local Washington ingredients to make the freshest seasonal pizzas around.

Back of House 122

Back of House Online Ordering Seasonal Menu Bar 122

Restaurant Clicks

OCTOBER 12, 2021

Dining choices have a four-course menu and a chef’s tasting menu. They share their love of food and drinks with customers, and their New American menu relies heavily on the uniqueness of their oak oven and grill. A small menu means perfection in each dish, and the Mushroom Tempura is the perfect start to your meal.

Online Ordering 117

Online Ordering Back of House Food Order Seasonal Menu 117

Perfect Daily Grind

JANUARY 27, 2023

The agency also expects the 2023/24 harvest season to hit 54.9 JDE Peet’s to launch fully compostable coffee capsule in 2023. World AeroPress Championship releases limited-edition 2022 season Merch Mega-Pack. Commodities statistics agency Conab predicts Brazil’s 2023/24 coffee harvest will increase by 7.9%.

2023 112

2023 2022 Events Certification 112

Touch Bistro

MAY 10, 2021

Identify Multi-Use Menu Items. Keep in mind that, having too many menu items can make the process of identifying multi-use items difficult. A great way to streamline this activity is by switching to a small menu at your restaurant, which will be easier to manage. Order In-Season. Compost Whenever Possible.

Waste 59

Waste Food Compost Tip Distribution 59

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. Menu Engineering and Pricing Menu engineering is an essential tactic in the arsenal for controlling food costs.

Food 52

Food Seasonal Menu Waste Point of Sale 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