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

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. Educate Staff on Fraud Awareness Train staff to recognize and respond to signs of fraud, both in online transactions and in the restaurant itself.

Delivery 417

Delivery Food Order Online Ordering Food Supply 417

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. Cheese and other food pairings will continue to be a big part of our education series and we will introduce spirits into our tasting and l'ecole options this year.”

2025 450

2025 Beverage Fine Dining Guest Recovery 450

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. Another big area of potential savings is in large systems and equipment, where substantial variation in product or brand cost can save a substantial amount of money in a single line item.

Design 520

Design Supplies Equipment Education 520

Culinary Cues

MAY 4, 2022

One would assume that you dedicated the time and effort to your education, otherwise graduation might not be within your grasp. Experience is ultimately the best educator. [] TAKE EVERY OPPORTUNITY TO LEARN – YOUR EDUCATION WILL. The same holds true for the equipment (very expensive I might add) that we work with.

2022 447

2022 Education Coaching Kitchen Safety 447

Modern Restaurant Management

OCTOBER 6, 2022

Food waste generated by restaurants has long been an expensive and environmentally harmful problem. Now, there are solutions to change this that actually turn the waste into a resource that doesn't just benefit the environment, but the restaurants themselves. The Food Waste Reduction Alliance stated in a report that only 14.3

Waste 450

Waste Compost 2050 Recycling 450

Modern Restaurant Management

DECEMBER 2, 2019

Use Efficient Equipment. That’s why the right equipment – a highly efficient dishmachine for instance – can make a big difference. Minimize Waste. billion metric tons annually) is wasted. Wasting less food results in less wasted water. At the same time, according to the U.N.,

Management 297

Management Management Waste Sustainability 297

Modern Restaurant Management

NOVEMBER 5, 2019

This edition of MRM News Bites features McDonalds, the Food Waste Reduction Alliance, OpenTable, Ordermark, Hudson Group, Hakkasan Group , Waitr and Checkers, ICV Partners, Restaurant Technologies, Diebold Nixdorf and Alto-Shaam. " Reducing Food Waste. Changes at the Top for McDonald's.

Waste 253

Waste Food Leadership Customer Service 253

Modern Restaurant Management

SEPTEMBER 8, 2021

Some companies have even spent upwards of $1 billion on personal protective equipment (PPE), cleaning procedure trainings, cleaning and disinfecting products, and other pandemic-related costs. Consider systems that help to minimize waste and maximize sustainability. Provide staff and patrons with PPE and hygiene essentials.

Kitchen Safety 489

Kitchen Safety Employee Relations Communication Point of Sale 489

Modern Restaurant Management

JUNE 14, 2022

It’s hard enough optimizing your inventory to minimize what is wasted, the last thing you need is a shortage due to theft. Make sure you have up-to-date storage equipment, It’s safer and more efficient. Be Transparent and Educate Your Staff. Supplies and ingredients can get expensive.

Point of Sale 508

Point of Sale Kitchen Safety Back of House Inventory 508

Modern Restaurant Management

MARCH 14, 2024

By leveraging predictive analytics, AI provides planners with deep insights into guest preferences, optimizes inventory management, and significantly cuts waste. This precision in forecasting addresses one of the industry's major challenges—excess inventory and waste—head-on.

Events 472

Events Innovation Customer Experience Technology 472

Modern Restaurant Management

OCTOBER 7, 2021

Both of these technological advancements are instrumental in ensuring excellent customer service and reducing food waste. As far as food waste is concerned, manual inventory monitoring is usually one of the main culprits. Inventory shortage limits the restaurant’s earning potential, and excess stocks or inventory are wasted.

Technology 492

Technology Operations Food Safety Kitchen Safety 492

Modern Restaurant Management

NOVEMBER 15, 2022

Consider resizing menu items down, especially if you notice consistent food waste from a specific item. Rick Camac, Executive Director of Industry Relations at the I nstitute of Culinary Education. Shorten the menu, allowing for less waste, less purchasing and less labor. How can they best raise prices without alienating guests?

Pricing 490

Pricing Food Supply Seasonal Menu Menu 490

Modern Restaurant Management

SEPTEMBER 16, 2020

In 2018, when China stopped accepting plastics and recycling from the US, waste management professionals wondered whether the recycling industry could survive the loss of a major market for America’s commodity scrap. Though landfill closures have also contributed to rising costs, recycling is still the cheaper option for waste disposal.

Recycling 383

Recycling Waste Workshop Training 383

Modern Restaurant Management

SEPTEMBER 23, 2020

The sweepstakes, featuring a grand prize of $10,000 worth of state-of-the-art tech equipment for an ordering and payment system, and $1,500 worth of carryout packaging, can be found at www.smithfieldgood2go.com. Dedicate time and resources to educate Nandocas how to register, vote early, and safely vote at home or in-person.

Serving 517

Serving White Paper Food Recycling 517

Modern Restaurant Management

AUGUST 19, 2024

The result is a unique culinary experience that features unmatched freshness and innovative and educational menus, with a strong emphasis on sustainability. Food waste is another concern regarding sustainability in restaurants. By producing the food themselves, restaurants have new options available to them to control food waste.

Food Supply 442

Food Supply Seasonal Menu Compost Sustainability 442

Modern Restaurant Management

APRIL 11, 2024

Focus on Sustainability The impact of food waste is staggering, with U.S. restaurants contributing an estimated 22 to 33 billion pounds of food waste annually , costing the industry billions in losses. Operationally, restaurants can conduct audits to identify inefficiencies, monitor waste, and implement reduction plans.

2024 473

2024 Customer Experience Compost Loyalty Program 473

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. Takeaway: By showing your commitment to reducing plastic waste, you’ll encourage customers to do the same.

Food Supply 300

Food Supply Waste Seasonal Menu Equipment 300

Modern Restaurant Management

DECEMBER 28, 2023

Despite the industry being at its most stable since 2019, customers being more educated and engaged around the issues impacting the food system, and massive strides made in creating sustainable and equitable conditions for staff, rising costs are greatly impacting both operations and the public’s dining out frequency.

2024 474

2024 2023 Food Order 2013 474

Modern Restaurant Management

DECEMBER 19, 2022

After exploring wine and home bartending during the pandemic, consumers are now more educated than ever before when it comes to ordering drinks at a restaurant. Equipment solutions and ice providers continue to expand around the country. working to help our restaurant partners.

Bar 474

Bar 2023 Back of House Coaching 474

Modern Restaurant Management

FEBRUARY 26, 2020

Plastic waste is no longer a “problem”: it is a full-blown epidemic. Every year, roughly eight million tons of plastic waste escapes into the oceans from coastal nations. As a restaurant, real dedication to solving the plastic waste problem is going to take a bigger commitment than just straws.

2050 474

2050 Waste Sustainability Compost 474

Culinary Cues

OCTOBER 20, 2021

This will teach him or her the importance of organization, how to become a more efficient cook someday, how important clean equipment is to the chef, and the pot washer’s role in mise en place. [] LET ME SHOW YOU HOW TO MOP A FLOOR: This is a skill to be learned. Stock is as much symbolic as it is functional.

Front of House 491

Front of House Uniforms Back of House Kitchen Safety 491

ChowNow

JULY 1, 2024

Reduce Food Costs by Planning Ahead How to reduce food costs and waste: Be mindful about portion sizes: Observe which dishes frequently return with leftovers. Reducing the portion sizes of these items can help minimize food waste and lower food costs.

Operations 195

Operations Food Website Management Online Ordering 195

Modern Restaurant Management

MARCH 27, 2023

Even without accounting for the emissions impact of a restaurant's supply chain, the amount of environmental damage from materials consumed and wasted in the food preparation process can be staggering. Reduce material consumption and waste This is probably the easiest way for restaurants to reduce their carbon footprint.

Transportation 450

Transportation Food Supply Supplies Waste 450

Modern Restaurant Management

JUNE 5, 2023

For example, if a particular menu item is not selling as well as expected, AI can suggest lowering the price to increase demand and avoid waste. Furthermore, by focusing on objective qualifications like experience and education, AI can help eliminate bias and ensure that the best candidates are selected.

Dine-in 474

Dine-in Customer Service Customer Experience Hiring 474

Modern Restaurant Management

FEBRUARY 28, 2020

Food waste is one of the leading contributors to climate change, and more than 80 percent of it occurs downstream within retail and foodservice establishments (ReFED). By shaping Apeel’s strategy and partnering in the foodservice channel, Sokol will play an integral role in furthering the company’s growth on a global scale.

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

Modern Restaurant Management

DECEMBER 16, 2021

With current supply chain issues and these brands already operating under thin margins, we expect operators to be strategic when it comes to menu sizes, limited offerings and daypart offerings to limit waste, cut costs, and maximize profitability. Jay Fiske, Vice President, Powerhouse Dynamics. Circular (not linear) supply chains.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

Modern Restaurant Management

MAY 21, 2020

Leverage free tools that allow you to communicate with and educate your customers on your offerings – on Yelp, we have Business Highlights that restaurant owners should take advantage of and add the relevant ones to their profiles – both COVID-19 specific , and otherwise.

Customer Experience 570

Customer Experience Consumer Goods Social Media Dine-in 570

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. Takeaway: By showing your commitment to reducing plastic waste, you’ll encourage customers to do the same.

Food Supply 221

Food Supply Waste Seasonal Menu Equipment 221

Modern Restaurant Management

DECEMBER 14, 2021

Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. There are plenty of solutions that can help ease the strain, such as domestically sourced products and equipment, as well as automated beverage dispensing systems, which minimizes wastage while maximizing output regardless of staffing level.

2022 474

2022 Food Supply Mobile Ordering Customer Experience 474

Modern Restaurant Management

JUNE 6, 2024

With Budderfly, Craveworthy will be able to install, monitor and manage a combination of patented technologies and high-efficiency equipment including HVACs, LED lighting, refrigeration controls, water conservation systems such as smart valves, low-flow toilets and foot pedal sinks, smart panels, sensors and more – at no upfront cost.

Sustainability 275

Sustainability Customer Service Fast Casual Technology 275

ChowNow

JUNE 29, 2020

In fact, many restaurants are slimming down their menus in order to reduce waste, simplify training and prep, and save money. Which safety precautions you’re taking , ranging from retraining staff and providing them with personal protective equipment to deep-cleaning your space. Are you using a reservations system?

Online Ordering 344

Online Ordering Merchandise Website Management Food Safety 344

7 Shifts

JANUARY 31, 2024

Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. Log item transfers and wastes. One of the best ways to keep your mind and your performance sharp is to continuously educate yourself on restaurant management.

Management 397

Management Management Kitchen Safety Front of House 397

Modern Restaurant Management

JULY 30, 2021

Participants in MyChange with SaverLife receive access to the national SaverLife platform and the opportunity to participate in national savings challenges, access financial education articles, engage in forums and accumulate redeemable points for a chance to win prizes.

Franchising 508

Franchising Franchise Fast Casual Point of Sale 508

Modern Restaurant Management

AUGUST 5, 2020

DeliverThat also released an extensive driver education program to ensure the level of quality and safety during current Covid-19 conditions. We have listened to our partners over the last few months and this has resulted in extensive driver education, primary and secondary market expansions, and enhanced internal resources.”

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

Culinary Cues

JULY 6, 2020

The first general principle of the kitchen is to live the attitude of respect for co-workers who may have different skill levels, may be of a different culture or race, different gender, and different education level, they may have beliefs that are contrary to yours, but they are all worthy of your respect.

Kitchen Safety 520

Kitchen Safety Uniforms Presentation Café 520

Modern Restaurant Management

APRIL 3, 2020

That’s a lot of waste product coming from a steady diet of fries, chicken tenders and an anything-you-can-imagine-tastes-better-fried culture. Educating customers, the public and local law enforcement that grease theft truly is a crime is a key deterrent to curtailing it. Stealing Grease is a Crime?

Recycling 550

Recycling Uniforms Restaurant Law Government 550