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.

Waste 419

Waste Management Management Food Supply 419

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 508

Sustainability Tip Distribution Food Food Supply 508

Modern Restaurant Management

FEBRUARY 16, 2021

With many restaurants closed for in-person dining on and off throughout the pandemic, the food service industry shifted to delivery and takeout as a business imperative. According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 billion from the same period in 2019.

Food Safety 558

Food Safety Recycling Restaurant Law Front of House 558

Modern Restaurant Management

APRIL 13, 2022

A fragmented supply chain is also increasing ingredient costs, leading restaurants to balance staff churn with a changing menu to keep revenue consistent. Monitoring Supply Can Curb Waste and Loss. With many restaurants running with limited staff, automating delivery allows your staff to focus on higher-priority tasks.

POS 539

POS Food Supply Mobile Ordering Point of Sale 539

Modern Restaurant Management

MAY 2, 2022

Soaring prices, continued supply chain disruptions, and ongoing staffing shortages are creating a perfect storm for restaurants. Food and labor costs are elevated and expected to remain high in 2022 , negatively impacting restaurants’ profit margins. To maximize your existing resources: Reduce food waste.

Food Safety 546

Food Safety Food Supply Waste Sustainability 546

ChowNow

MARCH 14, 2025

Every day, youre juggling staff, food quality, inventory, customer service, purchasing, and moreall while trying to cultivate a dining experience that wows your customers enough to keep them coming back. Customer Service and Experience Great food and drink is only truly enjoyed when its coupled with a great service experience.

Operations 195

Operations Management Management Front of House 195

Modern Restaurant Management

JULY 24, 2023

Artificial Intelligence (AI) technology has become invaluable in the food industry. AI can also improve sustainability within restaurants – and throughout their supply chains – with huge benefits that include waste and carbon emissions reduction, cost savings, and meeting consumer demand.

Supplies 419

Supplies Sustainability Food Supply Food Safety 419

Modern Restaurant Management

MAY 11, 2022

. “Conducting inventory would take two to three hours per restaurant per week, assuming there weren’t any mistakes,” said Rick Buttner, senior director of supply chain operations at IPC. If their food cost was way off, they had to go back and find the mistakes. It was a painstaking effort.” Inventory Automation.

Inventory 547

Inventory Management Management Food Supply 547

Modern Restaurant Management

OCTOBER 6, 2023

Integrating IoT devices and connectivity drives efficiency, enhances food safety, mitigates risks, increases transparency, reduces waste, and provides many other benefits for restaurants. The numerous, significant benefits of using IoT in the restaurant industry include: Enhancing food safety. Did you know that U.S.

Food Safety 504

Food Safety Operations Management Management 504

Modern Restaurant Management

JUNE 15, 2021

Delivery and curbside pick-up reduced on-site staffing. The ingrained customer behavior over the past year, delivery, mobile orders, curbside pick-up, will likely continue. Lavu, the restaurant technology services company, estimates 42 percent of food purchases are made online. Menus were trimmed to a fraction of original size.

Technology 508

Technology Loyalty Program Front of House Online Ordering 508

Modern Restaurant Management

JANUARY 20, 2022

Within a decade, it could be possible for an individual to approach a drive-through in an autonomous vehicle, order through an AI-powered voice ordering assistant, and eat food that was prepared by robots. All of this means that restaurants, especially fast-food places, will have to change how they operate.

Food Order 520

Food Order Waste Online Ordering Email Marketing 520

7 Shifts

APRIL 9, 2020

Whether you have been offering delivery and takeout for years, or have had to make a recent pivot during the COVID-19 pandemic, it is important to know which food travels best for delivery—and how to change up your menu to stay profitable while dine-in isn't an option.

Travel 370

Travel Delivery Food Food Order 370

Modern Restaurant Management

FEBRUARY 4, 2022

Unprecedented labor and supply chain pressure will drive most of the restaurant trends that will define 2022, industry analysts say. Restaurants will also explore delivery options beyond costly third-party partnerships, and hike delivery menu prices to make the channel more lucrative as off-premise demand holds steady.

2022 547

2022 Customer Service Online Ordering Website Management 547

Modern Restaurant Management

DECEMBER 27, 2023

These factors contribute to a volatile supply chain, influencing everything from ingredient availability to menu pricing strategies. Contemporary menus increasingly feature more plant-based selections and alternative proteins, while also reflecting the demand for locally vetted foods and transparent supply chains.

2024 506

2024 Food Supply Kitchen Safety Influencer 506

ChowNow

FEBRUARY 13, 2025

Do you lose money due to food waste? Multi-Channel Integration : Sync with online ordering platforms, third-party delivery apps, and marketing tools for a connected restaurant ecosystem. In fact, 60% of restaurant operators say that offering delivery has had a progressive impact on sales. Are labor costs too high?

2025 195

2025 Technology Loyalty Program Mobile Ordering 195

Modern Restaurant Management

AUGUST 25, 2021

One of the largest problems on the hands of restaurant and catering professionals through the unpredictable supply and demand of COVID-19 was food waste. Problems with supply left a deficit of some items and a surplus of others. Using less delivery packaging is a great way to begin.

Operations 493

Operations Ordering Sustainability Food Supply 493

Modern Restaurant Management

APRIL 17, 2020

I own a restaurant supplies delivery service and a month ago we were faced with a warehouse full of food and perishables and massive orders that were suddenly cancelled. Offering Wholesale Food and Supplies to Those In Need. We all had to act quickly. We immediately started reaching out to see how we could help.

Food Supply 473

Food Supply Mobile Ordering Supplies Back of House 473

Modern Restaurant Management

APRIL 6, 2022

Since the COVID-19 pandemic, a new trend in the food service industry has risen in popularity—ghost kitchens. These restaurants, which exclusively deliver food, typically use online ordering and a cashless transaction system that allows for little physical interaction between the customer and facilitator. Temperature monitoring.

Operations 491

Operations Kitchen Safety Food Safety Waste 491

Lavu

NOVEMBER 29, 2024

Real-time inventory systems help restaurants cut food waste , save money, and improve operations. Automate Orders : Automatically reorder items when stock runs low, minimizing waste and emergency purchases. Integrate with POS Systems : Sync with sales data to refine menu choices and track high-waste items.

Waste 78

Waste Inventory Food Point of Sale 78

Goliath Consulting

JUNE 15, 2021

Since the start of the pandemic, safety measures such as social distancing, lockdowns and mask-wearing have completely changed our understanding of how consumers spend on food. We saw customers stockpiling on groceries and supplies in homes instead of going out to eat, raising retail sales by 29 percent over the previous year (1).

Supplies 414

Supplies Food Supply Front of House Fast Casual 414

Modern Restaurant Management

SEPTEMBER 1, 2023

Inefficient restaurant inventory management practices, improper storage, gaps in inventory logs, theft, and waste can cause even the most successful kitchens to struggle or fail. Forecasting tools enable managers to purchase food, beverage, and supplies at the right level. Reduce the number of deliveries as often as possible.

Inventory 450

Inventory Management Management Cash Management 450

Modern Restaurant Management

OCTOBER 24, 2024

B Corp Restaurants As of early 2024, almost 150 restaurants around the world have achieved the certification, from fine-dining independents to fast-casual chains, with hotels, breweries and food delivery companies also dotting the list. Green Restaurant and Slow Food were others we considered.

Certification 221

Certification Fast Casual Front of House Sustainability 221

Modern Restaurant Management

MARCH 1, 2021

Technology will be vital in the months – and years – ahead as the pandemic continues to change the conversation about food safety. Restaurants now must prioritize the overall safety of the restaurant environment, in addition to addressing food safety itself. Deploying RFID for Supply Chain Traceability.

Technology 454

Technology Kitchen Safety Food Safety Food Supply 454

Modern Restaurant Management

AUGUST 29, 2022

Restaurant management and operations personnel are always on the search for proactive ways to increase operational efficiency and reduce waste while complying with local regulations. Many restaurant managers have already moved to digital food safety programs that give them visibility into the state of their assets across multiple locations.

Operations 473

Operations Food Safety Kitchen Safety Front of House 473

Modern Restaurant Management

OCTOBER 18, 2019

In this edition of MRM News Bites, we feature Winnow, Epic Burger, OneDine, Revenue Management Solutions, t he ONE Group Hospitality, McCain Foods, Epson America and Noble, Inspire Brands and 2nd Avenue Lighting. Winnow Raises $20M to Fight Food Waste. 63 million tons of food is wasted every year.

Waste 262

Waste Food Franchising Franchise 262

Modern Restaurant Management

OCTOBER 22, 2020

New restaurant and food businesses are opening at pre-pandemic levels, with the number of new openings increasingly more in line with 2018 and 2019 volumes, according to third quarter data for the Yelp Economic Average (YEA) report. "And more closures are likely, depending on how long this operating environment continues."

Food Supply 495

Food Supply 2019 Food Truck Back of House 495

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 450

2022 Food Supply Back of House Kitchen Safety 450

Modern Restaurant Management

APRIL 15, 2020

While the primary concern during the coronavirus (COVID-19) pandemic should be physical health and getting food to people in order for them to stay alive and healthy, the impact of the virus on the restaurant industry has been tremendous. Restaurants are an essential part of the food supply chain to millions of Americans every year.

Waste 221

Waste Food Food Supply Government 221

Modern Restaurant Management

JUNE 9, 2021

Fresh prepared produce delivers many benefits to foodservice operations from cost and labor savings along with increasing back of house efficiency, food safety, and freshness. Other benefits include greater product consistency, which is especially important for operators, and less wasting from chopping, scooping, and prepping fresh produce.

Kitchen Safety 421

Kitchen Safety Food Supply Fast Casual Food Safety 421

Modern Restaurant Management

JANUARY 12, 2022

Early in the pandemic, 72 percent of operators invested in delivery and mobile/online ordering to boost revenue during mandated stay-at-home orders according to TD's 2020 survey, and it appears the popularity of these offerings is here to stay. Investment in delivery and mobile ordering pays off. In Love with Tech, but Impatient.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

7 Shifts

NOVEMBER 17, 2021

You'll also be less likely to order too much of any ingredient, which leads to food waste. And you'll have a better handle on food disappearing due to employee theft, which happens a lot more than you may think. One method is par inventory, in which you set a minimum supply required in-store after each food inventory delivery.

Inventory 370

Inventory Management Management Point of Sale 370

Modern Restaurant Management

OCTOBER 20, 2021

Commodities are in demand, but supply is short. Takeout and delivery also have remained constant since May 2021 — 66 percent used takeout at least one time weekly, and 52 percent used delivery. While sales continue to climb for restaurants in nearly every category, the upward trend is hard-fought. What the Future Holds.

2021 539

2021 Dine-in Customer Service Casual 539

Modern Restaurant Management

APRIL 21, 2022

To eliminate waste, I always make pickles or fermentations with excess vegetables and dry cure meats for our charcuterie program to utilize any excess proteins. and offer an eco-friendly approach that doesn’t deplete the supply chain. It’s not just food, but also the supply chain.

Sustainability 450

Sustainability Waste Food Supply Recycling 450

Modern Restaurant Management

JANUARY 31, 2023

Offer gift card promotions to customers who purchase a certain amount of food or drink duringthe Super Bowl. One way is to use online ordering and delivery platforms to reach a larger customer base and make it easy for customers to order food for takeout or delivery during the events.

Loyalty Program 461

Loyalty Program Social Media Email Marketing Online Ordering 461

Modern Restaurant Management

MARCH 26, 2020

With many states ordering dine-in restaurants to shutter, getting the word out if you can offer curbside pickup, delivery and takeout is crucial. “These new takeout options make healthful food readily available, particularly for those vulnerable populations that cannot easily grocery shop.”

Social Media 526

Social Media Food Order Small Business Delivery 526

Modern Restaurant Management

DECEMBER 14, 2021

Restaurants will continue to grapple with labor shortages and supply chain disruptions throughout 2022. Supply chain : Supply chain issues will be a key challenge in 2022. Third-party delivery : Restaurants can generate cash flow but not profit; they’ll have to figure out how to make money using these services.

2022 474

2022 Food Supply Mobile Ordering Customer Experience 474

Modern Restaurant Management

JULY 13, 2021

Wages, food, turnover, rent, utilities, and other operational costs have stayed level or increased as supply chain, labor and transportation disruptions continue to pop up. Many restaurants invested in technology in 2020 that improved their off-premise capabilities, such as online ordering, delivery partnerships, and menu revisions.

Front of House 493

Front of House Back of House Point of Sale Online Ordering 493