Culinary Cues

JUNE 26, 2021

Over the past few decades, I have been asked to design a number of kitchens for restaurants and banquet spaces – a task that I thoroughly enjoy. Chefs” want to create kitchens that work, spaces that are designed to correct the numerous problems that were previously faced in poorly designed kitchens.

Design 447

Design Fine Dining Uniforms Waste 447

Modern Restaurant Management

JANUARY 23, 2025

Effective, sustainable SOPs focus on minimizing waste and maximizing productivity. Designate experienced staff to mentor new hires, handle onboarding, or run training sessions. These strategies enhance daily efficiency, reduce resource waste, and create a supportive environment for staff and managers alike.

Operations 395

Operations Workshop Sustainability Inventory 395

EATER

OCTOBER 15, 2024

When food waste goes to landfills, it creates methane , a powerful greenhouse gas. Food waste from all sources is responsible for eight percent of global greenhouse gas emissions, and the U.S. But restaurants have other, less visible sources of waste that also contribute to climate change.

Compost 292

Compost Food Equipment Waste 292

Modern Restaurant Management

MAY 19, 2023

As extreme weather and climate change continue to make headlines, restaurant owners are recognizing the impact their commercial kitchens have on the environment, with their enormous quantities of waste and carbon emissions. There are several tools out there that can help determine what makes a material sustainable.

Sustainability 419

Sustainability Design Waste Recycling 419

Modern Restaurant Management

JANUARY 3, 2025

To learn how these layouts can help maxmize efficiency while still providing optimal guest experience, Modern Restaurant Management (MRM) magazine received insights from Aleksandra Kaplan, partner at Swan Dive Design Studio. Among her design tips: Form Must Follow Function, Go Big in Little Ways and Design to Grow.

Fast Casual 251

Fast Casual 2025 Design Customer Experience 251

Modern Restaurant Management

APRIL 9, 2025

AI-driven tools can help optimize everything from labor scheduling to inventory management, reducing waste and improving margins. Franchise brands need to integrate sustainability into every part of their business, from sourcing ingredients responsibly to reducing packaging waste and optimizing energy use.

Loyalty Program 251

Loyalty Program Franchise Franchising Fast Casual 251

Modern Restaurant Management

FEBRUARY 21, 2025

Better data means faster responses to safety issues, less waste, and more satisfied customers who trust in the care you take with their food. Resources and training materials are available to make this process easier and ensure everyone is aligned. The time to act is now.

Food Safety 524

Food Safety Management Management Kitchen Safety 524

Modern Restaurant Management

OCTOBER 7, 2024

Controlling food waste is a hot topic in the industry as well. From the consultant’s perspective, our restaurant designs have changed substantially due to these services. We now design in specific pick-up areas for these third-party delivery systems. I’ll make this connection for you later in this article.

2025 474

2025 Loyalty Program Waste Compost 474

Modern Restaurant Management

APRIL 16, 2025

From managing actual water use to reducing waste tied to drinking water, restaurants have a significant opportunity to save money and minimize unnecessary spending. These systems are designed to filter and chill tap water on-site, and provide still or sparkling water directly from the countertop. This change could result in a 74.2-percent

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Back of House Food Supply Waste Transportation 221

Modern Restaurant Management

JUNE 18, 2021

Permaculture is a science based on the principles of ecological design and sustainability within natural ecosystems. Rather than waste food, we can redistribute it. Simply, we are talking about being more restorative by design, which is having profound implications on business, economics, and governments. Consider Permaculture.

Sustainability 508

Sustainability Tip Distribution Food Food Supply 508

The Restaurant Group

DECEMBER 8, 2024

Introduction to Food Waste in Restaurants Food waste is a significant challenge for the restaurant industry, impacting both the environment and profitability. Understanding how to reduce food waste in restaurants is the first step toward sustainable and cost-effective operations.

Waste 78

Waste Compost Food Recycling 78

Modern Restaurant Management

JANUARY 16, 2025

Moving to more eco-friendly options like biodegradable materials using bamboo or already recycled paper helps reduce unwanted waste from clogging landfills. More than 63 percent of municipal solid waste in the US was a result of food packaging.

Sustainability 251

Sustainability Delivery Food Recycling 251

Modern Restaurant Management

FEBRUARY 16, 2021

In 2017, a US Foods study revealed that nearly 30 percent of food delivery drivers taste the food they’re responsible for delivering, sparking an evolution in packaging design to tamper-proof takeout. Legislators Will Rethink How to Better Manage Product Waste.

Food Safety 558

Food Safety Recycling Restaurant Law Front of House 558

Modern Restaurant Management

DECEMBER 31, 2024

This zero waste cooking technique will also allow chefs and bartenders to creatively repurpose leftover produce and give it new life. Guests will seek opportunities to gather with loved ones over shareable menus, where dishes are designed to encourage interaction and discovery. ”, – T.J. . ” – T.J.

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2025 Beverage Fine Dining Guest Recovery 450

Modern Restaurant Management

APRIL 22, 2025

Control Odors Odor control is crucial, especially in the heat of summer when food waste breaks down much faster. Chris Picciano, PresidentofArea Disposalin Phoenix, Arizona says that it is critical for restaurant managers to always be in touch with their waste disposal providers.

Front of House 221

Front of House Back of House Waste Recycling 221

Modern Restaurant Management

SEPTEMBER 9, 2024

The company's Beastro was designed to use AI to create personalized dishes, thereby cutting labor costs and cutting food waste. What are the advantages of a more robotic kitchen implementation for issues such as food safety and waste? Fewer mistakes occur, reducing the need for retraining and minimizing food waste.

Food Safety 473

Food Safety BOH FOH Kitchen Safety 473

Modern Restaurant Management

OCTOBER 16, 2024

When done on a large scale, this wastes the platform’s marketing budget and eventually leads them to cut down on promotions, slowing order volumes for restaurants. What are some common fraud activities you are seeing that affect restaurants? In 2023, over 1.5 million restaurants in the U.S.

Delivery 417

Delivery Food Order Online Ordering Food Supply 417

Lavu

MARCH 21, 2025

Restaurants can now use customer data to enhance restaurant menu design, creating smarter menus that increase profits and improve the dining experience. This approach also helps reduce food waste and maximize customer satisfaction. Reduce Waste : Remove underperforming items to save costs and streamline kitchens. Keep reading.

Design 78

Design Menu Seasonal Menu Point of Sale 78

Modern Restaurant Management

JANUARY 16, 2025

Moving to more eco-friendly options like biodegradable materials using bamboo or already recycled paper helps reduce unwanted waste from clogging landfills. More than 63 percent of municipal solid waste in the US was a result of food packaging.

Sustainability 221

Sustainability Delivery Recycling Food 221

Culinary Cues

NOVEMBER 22, 2024

I have always made sure that these smells are part of the grand design of how a kitchen must operate. The smells of the kitchen are individually unique, yet somehow blend to make sense. I think, even if these items weren’t on a menu, I would find a way to bring them into the fold.

Food 413

Food Front of House Back of House Point of Sale 413

Modern Restaurant Management

OCTOBER 1, 2021

Controlling a restaurant kitchen’s inventory is a key to proper restaurant management and can help avoid wasting food and space. Food waste and inefficiency are two of the biggest obstacles that could be keeping you from succeeding, and how you manage your inventory plays a critical role in avoiding them.

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Inventory Management Management Waste 493

Modern Restaurant Management

MAY 8, 2020

Artificial intelligence was designed to solve for specific tasks and has applications that can dramatically impact the bottom line in your restaurant, from automating features to the burger-flipping robots of the future. Reduce Food Waste. between 125 and 160 billion pounds of food is wasted , which is a costly and destructive dilemma.

Food Safety 522

Food Safety Kitchen Safety Front of House Website Management 522

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. Whenever a restaurant acquires, counts, transfers, or wastes inventory, it must be entered as a journal entry into the accounting general ledger.

Inventory 450

Inventory Management Management Cash Management 450

Modern Restaurant Management

NOVEMBER 21, 2024

CNBC Make It profiles Too Good To Go, an app designed to help combat food waste by connecting users to restaurants selling bags of leftover food at the end of the day. In 2023, the company brought in about $162 million in revenue.

Waste 221

Waste Food 2023 Design 221

Modern Restaurant Management

OCTOBER 13, 2021

Today, there are restroom products made from plastic waste that are also incredibly durable, like paper towel and toilet paper dispensers. Minimize your facility’s output of plastic waste. Repeat business coupled with waste reduction supports a business’ bottom line. The Larger Impact of Waste.

Sustainability 491

Sustainability Recycling 2040 Waste 491

Modern Restaurant Management

JUNE 1, 2022

Construction professionals also need to be able to educate their clients about different construction and design materials and systems. Lines and Designs. If a revised design results in less wasted space makes your restaurant better able to service pickup or to-go customers, the savings in the long run could be dramatic.

Design 520

Design Supplies Equipment Education 520

Modern Restaurant Management

APRIL 6, 2022

These dispensers, which are designed for all types of commercial dishwashing machines, provide greater control over wash temperatures, chemical usage and water consumption. Better food waste management. By using the IoT, you can reduce food waste by approximately 1%-4%. The IoT may even have a direct impact on your bottom line.

Operations 491

Operations Kitchen Safety Food Safety Waste 491

Modern Restaurant Management

MARCH 14, 2025

How Kitchens Are Evolving Today Not all restaurants are lucky enough to have a Carmy and an effective brigade: for most, if a steak reaches the grill and the paper ticket was wrong, then the steak gets fired wrong, and suddenly they’ve wasted a $15 protein. design to improve service speed and streamline operations.

Front of House 221

Front of House Back of House FOH BOH 221

Modern Restaurant Management

DECEMBER 22, 2021

There are different IoT-based solutions on the market designed to decrease downtime, increase energy and operational efficiency and improve overall customer experience. That means you can see if everything from dispensed condiments to poured beverages aren't being wasted, helping your establishment save money and maintain efficiency.

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2022 Equipment Email Marketing Customer Service 610

Modern Restaurant Management

DECEMBER 20, 2021

The good news is that it’s never been easier for restaurants to design professional-looking, state-of-the-art online menus. Allowing guests to view menus via QR code means less paper waste for restaurants, and more opportunities to improve their online menu design. There are three defining traits. A good mobile experience.

Mobile Ordering 568

Mobile Ordering Online Ordering Customer Experience Consumer Goods 568

ChowNow

APRIL 11, 2025

Their sleek design and intuitive user interface make them a natural fit for a modern restaurants day-to-day operations. Look for tablets that are built to handle spills and rough handlingwhether that means a ruggedized case or a waterproof design out of the box. Tablets are everywhere in restaurants these days, and with good reason.

Front of House 195

Front of House Allergens Online Ordering Back of House 195

ChowNow

FEBRUARY 13, 2025

Do you lose money due to food waste? A well-designed loyalty program doesnt just increase repeat visitsit also encourages higher spending per visit by offering incentives for larger purchases or frequent orders. Inventory management tools, such as MarketMan , track stock levels in real-time, preventing both shortages and excess waste.

2025 195

2025 Technology Loyalty Program Mobile Ordering 195

Modern Restaurant Management

OCTOBER 24, 2024

Waste management programs like recycling, composting, and any food-waste reduction measuring done can also help in this category. They remain a benefit corporation in the state of California (a corporate entity designation available in 36 states).

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Certification Fast Casual Front of House Government 221

Modern Restaurant Management

JANUARY 20, 2021

Waste Reduction. Another way to make your restaurant more sustainable is to reduce the amount of waste you produce through daily operations. But, when it comes to both front and back-of-house operations, there are things you can do to cut back on waste production, including: Setting up a recycling program.

Sustainability 537

Sustainability Food Supply Front of House Back of House 537

Modern Restaurant Management

SEPTEMBER 24, 2020

Just since the beginning of the pandemic and the restrictions on on-premise dining, 62 percent of operators have or plan to implement designated takeout areas due to the re-configuration efforts. Naturally Cut Out the Waste. But now there’s something coming on stronger than even delivery: takeout.

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Coupons Social Media Online Ordering Customer Experience 596

Restaurant Business

FEBRUARY 3, 2025

The coffeehouse chain is the second restaurant company to sign on to the voluntary agreement designed to reduce the amount of greenhouse-gas-producing waste sent to landfills. Chick-fil-A was the first restaurant chain to join the pact last year.

Waste 213

Waste Food Design Operations 213

Modern Restaurant Management

OCTOBER 28, 2021

When inventory management is done the right way, operators can reduce costs, reduce waste, and reduce the number of hours spent managing this important variable of their business. ” Reduce Waste. This leaves room for unused ingredients to go to waste. Which means money down the drain for you.

Inventory 520

Inventory Management Management Waste 520