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 103

Beverage 2021 Food Seasonal Menu 103

The Rail

NOVEMBER 11, 2024

They generate large amounts of waste and carbon emissions through food production and transportation. Additionally, sourcing organic products from local providers can help reduce food miles and carbon emissions associated with transportation. Organic farming methods enhance soil health through crop rotation and cover cropping.

Sustainability 52

Sustainability Compost Recycling Agriculture 52

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 127

Delivery Back of House Food Order Online Ordering 127

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 101

Food Truck Fast Casual 2024 Food 101

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.

Seasonal Menu 52

Seasonal Menu Food Waste Loyalty Program 52

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

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 138

2020 Kitchen Safety Consumer Goods Point of Sale 138

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. Start by identifying high-cost items that yield low profit margins.

Loyalty Program 52

Loyalty Program Food Waste Seasonal Menu 52

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 173

Food Tip Distribution Guest Recovery Food Safety 173

Modern Restaurant Management

MARCH 4, 2020

You’ll help reduce waste by limiting transportation and cutting down on greenhouse gases produced by factory farms. Serve a Seasonal Menu. Rather than always serving the same menu, try switching up your dishes each season. Rather than always serving the same menu, try switching up your dishes each season.

Catering 169

Catering Dietary Restrictions Compost Seasonal Menu 169

Harbor Touch

NOVEMBER 14, 2019

Many areas provide green trash pick-up where you can recycle plant products into compost; check with your local solid waste program. Focus on Seasonal, Local Menu Items. Instead of planning menu items that use produce from other states or countries, look for ways to use products from nearby farms. Switch to paper straws.

Recycling 148

Recycling Compost Food Supply Waste 148

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 129

2019 Compost Mobile Ordering Point of Sale 129

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. I am fully behind this initiative and hope my industry peers share their support as well.” " Trabon and MenuTrinfo Team Up. Carlisle Squares.

Allergens 147

Allergens Kitchen Safety Guest Recovery Customer Service 147

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 163

Fast Casual Casual Menu Mobile Ordering 163