Culinary Cues

AUGUST 21, 2023

Beginning with a few flamboyant artisans like Jeremiah Tower, Paul Prudhomme, Wolfgang Puck, and Alice Waters – the chef came out from behind the curtain as the star of the show, the person responsible for over-the-top food that wowed and inspired people of all socio-economic backgrounds. Yeah, sounds like a great battle cry, doesn’t it?

Back of House 400

Back of House Food Supply Government Dine-in 400

Modern Restaurant Management

NOVEMBER 11, 2021

The turmoil caused by the pandemic has disrupted global supply chains more than any other period in recent history. It has highlighted the critical importance of evolving supply chain systems to be more responsive and agile to the changing dynamics around us – which the past two years have been extensive.

Supplies 218

Supplies Management Management Food Supply 218

Culinary Cues

JANUARY 20, 2024

Raising prices is inevitable when the supply chain keeps beating restaurants over the head, in some cases simply because they can, but the answer is not as simple as: “pass it on to the guest”. Here are some thoughts: [] GOOD BREAD IS AN EXPECTATION The trend of viewing bread as a separate course to be charged as an appetizer is insulting.

Fine Dining 402

Fine Dining Food Truck Back of House Pricing 402

7 Shifts

AUGUST 6, 2021

When successful, they keep a restaurant in the black - but they require time, dedication, and a good bit of math to get right. On a micro level, forecasting helps a restaurant plan for inventory orders and how many employees need to work each shift to make and sell food. For the 2021 game, hungry Americans consumed a record 1.42

Seasonal Menu 370

Seasonal Menu Point of Sale Inventory Food Supply 370

7 Shifts

JUNE 20, 2022

We chatted with some of those most experienced in the ghost kitchen game to find out some myths, best practices, and tips for success in this food service style. One ghost kitchen may contain multiple units where different brands can prepare food for delivery, and in some cases, pickup. Table of Contents. What is a ghost kitchen?

Front of House 435

Front of House Food Truck Back of House Social Media 435

7 Shifts

AUGUST 22, 2024

A Ghost Restaurant take orders through online apps (like Uber Eats, Grubhub, and Skip the Dishes) and prepare food exclusively for pick-up, take-out and delivery customers. The sales increase comes from successfully optimizing food production lines to serve in-house and virtual customers, without adding additional operational costs.

Online Ordering 370

Online Ordering Customer Service Delivery Food Order 370

Modern Restaurant Management

JANUARY 20, 2021

A Sustainable Supply Chain. During the height of the pandemic, it seemed as though so many facets of the food industry were up in the air, including stress on supply chains. Food processing, in some facilities, has been slowed down substantially due to labor shortages or complete shutdowns. Avoid using pesticides.

Sustainability 215

Sustainability Food Supply Front of House Waste 215

Modern Restaurant Management

JUNE 18, 2020

Over the past several months we have seen customers modify their business models to accommodate restrictions and consumer preferences. ” Reviving The Supply Chain. Now more than ever, it is important for restaurants to maintain a healthy connection with their supply chain.

Supplies 189

Supplies Innovation Food Supply Loyalty Program 189

7 Shifts

AUGUST 2, 2024

When hiring restaurant accountants, your primary consideration should be those who understand the complexity of the food and beverage industry—both front-of-the-house and back-of-the-house operations and management. This number is essential because it helps you determine the price of your food and beverages.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

Modern Restaurant Management

MARCH 11, 2022

In particular, supply chain disruptions and staffing shortages – whether due to resignations or illness – are forcing quick service and fast casual restaurants to adapt quickly to changing conditions. Increased Emphasis on Online Ordering. Former competitors are now part of the same umbrella company. Appeal to Mobile Gamers.

2022 208

2022 Marketing Fast Casual Mobile Ordering 208

7 Shifts

DECEMBER 17, 2020

Customer retention is important because it measures how good your restaurant is at making your customers happy and bringing them back in the door (or ordering delivery). The simplest way to collect customer data in a quick-serve or fast-casual restaurant is to have customers supply it on a sheet of paper at the register.

Loyalty Program 370

Loyalty Program Social Media Email Marketing Customer Service 370

7 Shifts

APRIL 3, 2020

Here’s a quick refresher: Labor Food Utilities Equipment and supplies POS systems Restaurant cost breakdown These five categories typically make up nearly 100% of your operating costs, and are the cost “levers” you can pull or manipulate as a business in order to drastically reduce expenses. Good luck!

BOH 368

BOH POS Influencer Point of Sale 368

Modern Restaurant Management

AUGUST 31, 2020

The terms "organic" and "clean," for example, have a new, heightened relevance with consumers in a post-COVID-19 environment with their hyper-focus on strengthening immune systems and preparing bodies for any potential interaction with the virus. The Organic Food Boom. In 2010 the organic food sector reached $5B.

Food 238

Food Food Supply Franchise Franchising 238

Modern Restaurant Management

AUGUST 25, 2020

In this article, we discuss how restaurant design is changing as a result of the COVID-19 pandemic and highlight how we must rethink the consumer-facing footprint to make the restaurant experience more sustainable and bolster consumer confidence. Good mechanical design starts with ventilation, filtration and proper airflow relation.

Design 212

Design Guest Recovery Consumer Goods Fine Dining 212

Modern Restaurant Management

OCTOBER 24, 2022

Restaurants and customers are feeling the effects of inflation, according to the third quarter 2022 data for the Yelp Economic Average (YEA) report, The report reveals that inflation experiences have intensified for consumers in every state in the U.S. year over year, with reviews mentioning inflation up by 22 percent compared to Q3 2021.

Fast Casual 182

Fast Casual Food Supply 2022 2021 182

Modern Restaurant Management

SEPTEMBER 1, 2022

Globally, one third of the food produced for human consumption is wasted. So, how can we both solve the food waste issue and ensure better food availability? Waste can occur anywhere along the food supply chain, which includes production, processing, distribution, and consumption. Improving Distribution.

Waste 167

Waste Management Management Food Supply 167

Modern Restaurant Management

MARCH 18, 2024

The discussion included food, beverage, nutrition, lifestyle and unique aspects of boutique and high volume foodservice. Among the findings: Casual experiential dining appeals on many fronts to consumers of varying ages in different parts of the country looking for affordable culinary experiences.

2024 189

2024 Food Truck Fast Casual Allergens 189

7 Shifts

AUGUST 4, 2020

It’s no surprise the food industry leaves behind a large footprint—and while much of the supply chain is inevitable, there are many innovative and simple steps we can all take to reduce waste and our own carbon footprint. But it’s a great example of how restaurants have always tried to avoid wasting food.

Food Supply 300

Food Supply Waste Seasonal Menu Equipment 300

Modern Restaurant Management

MARCH 9, 2022

The restaurant industry loses an astounding $162 billion each year in food waste. All restaurants should proactively work to reduce food waste, which will also help you save money, increase profits, spotlight your commitment to sustainability, and help the environment. Between a third and a half of food is wasted worldwide annually.

Waste 215

Waste Compost Food Recycling 215

Modern Restaurant Management

APRIL 30, 2021

Consumers and customers have changed their behavior due to the events of the previous year. So it makes good business sense to revamp your marketing strategies. Restaurants were harder hit than most because many food related businesses weren’t ready to transition to digital services. Partner with Other Local Businesses.

Marketing 227

Marketing Food Safety Social Media Small Business 227

Modern Restaurant Management

FEBRUARY 1, 2022

More than half of restaurant operators said it would be a year or more before businesses conditions return to normal with food, labor, and occupancy costs are expected to remain elevated, and continue to impact restaurant profit margins in 2022, according to the National Restaurant Association's 2022 State of the Restaurant Industry report.

2022 207

2022 2030 Food Supply Recruiting 207

Modern Restaurant Management

SEPTEMBER 8, 2022

Few scenarios strike more fear into a restauranteur’s heart than the prospect of serving food to patrons that makes them sick. However, even with the greatest attention to food safety, there is no single way to eliminate all foodborne illness because its sources are numerous and diverse. Regulatory Requirements.

Food Safety 189

Food Safety Operations Food Supply Food 189

Modern Restaurant Management

JUNE 15, 2021

While what consumers eat won’t change, post-COVID-19, how they will get it will. While some automation and technology solutions can require quite an investment, there are plenty of things to enhance your presence, improve efficiency and tempt consumers that are more cost effective and expedient to implement.

Technology 203

Technology Loyalty Program Front of House Online Ordering 203

Modern Restaurant Management

JANUARY 15, 2024

Each year, it is estimated that about 1 billion chicken wings are eaten on Super Bowl Sunday, so operators must keep a large supply of wings on hand for those hungry football fans. Everyone loves a good Buffalo wing, but don’t let that flavor be your only option. Is inflation still driving wing prices?

Food Supply 208

Food Supply Point of Sale Back of House Inventory 208

Modern Restaurant Management

JUNE 18, 2021

The COVID-19 pandemic led to fluctuations in domestic producer prices, particularly in the food sector , according to the U.S. Combine the rising prices of food with the drive to be more sustainable, and we have reached the point where we need to reduce, reuse, and shop local. Rather than waste food, we can redistribute it.

Sustainability 203

Sustainability Tip Distribution Food Food Supply 203

Modern Restaurant Management

MARCH 22, 2024

The FDA has already issued more than 50 food recalls in 2024, causing many consumers to worry about food safety – and raising an important question for the restaurant industry: Would we know exactly what to do in a recall situation? As food recalls continue, it’s wise for restaurants to review their recall protocols.

Food Safety 188

Food Safety Social Media Food Supply Allergens 188

Modern Restaurant Management

OCTOBER 19, 2020

That statistic is alarming — both for consumers and the restaurant industry. The combination of stay-at-home orders, ongoing COVID restrictions, spikes in COVID numbers, and consumer fear about the risks of dining out are significantly impacting the restaurant industry. A good first step is to elevate your food safety culture.

Food Safety 215

Food Safety Food Employee Relations Consumer Goods 215

Modern Restaurant Management

MAY 6, 2022

Animal welfare and food processing concerns are making consumers explore environmentally-friendly food alternatives, prompting a rise in vegan food demand. Vegan trends are not only limited to raw ingredients, but they are also spreading to other domains of foods and beverages, such as confectioneries.

Consumer Goods 196

Consumer Goods Allergens Food Supply 2025 196

7 Shifts

JUNE 27, 2022

When the ghost kitchen model is a good idea for an operator. Determined to make a bigger impact, she left consulting to pursue a career in the food industry. It's feeling connected to the why this food's existence. Now, what also might be a good fit? We get into: Ghost kitchen myths. It's a story. It's hospitality.

Front of House 195

Front of House Food Supply Consumer Goods 2021 195

Modern Restaurant Management

DECEMBER 16, 2021

Given the increase in off-premise, we expect to see more drive-thru’s similar in format to Checkers & Rally’s iconic double drive-thru model, which dedicates one lane to traditional consumer drive-thru service and one to e-commerce only, including pre-paid digital orders for pickup and third party-delivery orders.

2022 180

2022 Food Supply Back of House Kitchen Safety 180

Modern Restaurant Management

OCTOBER 27, 2020

A large part of their success are the innovations that are reinventing their restaurants to accommodate a changed consumer base. It’s a giant expense to gear up to reopen, invest in perishable supplies, rehire staff, upgrade safety measures … all just to close up shop again. Go All In on Digital Delivery.

Innovation 223

Innovation Hiring Mobile Ordering Kitchen Safety 223

Modern Restaurant Management

JUNE 15, 2021

In this edition of MRM Research Roundup, we have news of a possible-robust recovery for restaurants, home delivery and top food delivery apps. As diners head back into restaurants, new restaurant and food businesses are opening at near pre-pandemic levels. Three in five consumers have purchased premium drinks/brands since returning.

2021 197

2021 Fast Casual Online Ordering Consumer Goods 197

Modern Restaurant Management

AUGUST 11, 2020

Power sags and dips usually occur when you switch on a heavy device because of low quality or otherwise faulty power grids, causing appliances to consume more power than they are built to handle. Electrical Safety Checklist for Restaurants and Food Establishments. Manually cutting off electrical power and gas supply.

Food Safety 221

Food Safety Equipment Food Supply Audits 221

Modern Restaurant Management

JANUARY 24, 2022

Yes, the importance of a good customer experience has always been key. Picture the perfect dinner party: thoughtful food selection, a welcoming host, and an ambiance that takes your mind off of the troubles of your every day. What Makes Hospitality So Vital to the Dining Experience? But it doesn’t stop there.

Technology 223

Technology Front of House Back of House Online Ordering 223

Modern Restaurant Management

FEBRUARY 15, 2023

million people work in food service annually (including managers). At the same time, inflation and food costs are rising, energy costs are spiking, supply chain issues persist, and the rent is still due. Of course, consumers aren’t the only winners, either. Much worse. More than 11.6

Food Supply 167

Food Supply Consumer Goods Audits Customer Service 167

Cheetah

JANUARY 30, 2022

Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. They include everything from back-of-house supplies like gloves and containers, to customer-facing single use-items like takeout packaging, utensils, napkins, and straws. Restaurant Supplies.

Supplies 148

Supplies Food Supply Compost Back of House 148

Cheetah

JANUARY 30, 2022

Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. They include everything from back-of-house supplies like gloves and containers, to customer-facing single use-items like takeout packaging, utensils, napkins, and straws. Restaurant Supplies.

Supplies 148

Supplies Food Supply Compost Back of House 148