Modern Restaurant Management

DECEMBER 17, 2024

Steady Online Ordering Brings Food Waste, Donations to the Forefront of Priorities Ordering food online increases restaurant sales, but it also can potentially increase wasted food if proactive measures aren’t taken – for both the business and consumers at home.

2025 419

2025 Loyalty Program Customer Experience Online Ordering 419

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

EATER

SEPTEMBER 20, 2023

Dynamic pricing is not new; for decades, the airline, fashion, and hospitality industries have all found that dynamic pricing — the incremental adjustments to prices to reflect inventory, demand, and supply — has helped companies cut waste and save money. All of this food waste — 35 percent of the U.S. A recent study from U.C.

Waste 342

Waste Pricing Airlines Food 342

7 Shifts

NOVEMBER 25, 2024

Staff productivity plays the largest role in restaurant revenue, which is why it’s so important to invest in your recruiting and hiring strategies, finding like-minded individuals to move your restaurant forward while minimizing time waste. According to Forbes , 50% of employees waste parts of their day on their phones.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

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 451

2025 Beverage Fine Dining Guest Recovery 451

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. It takes a lot of education.

Compost 285

Compost Food Equipment Waste 285

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

Culinary Cues

MARCH 31, 2025

Dont take it for granted. [] Education is the key to future success. This simple act of kindness and respect clearly demonstrates the type of person you are. [] Exercise your right and obligation to vote. The foundation of a democracy is that every vote counts. There are many countries in the world where this right is absent.

Consumer Goods 414

Consumer Goods Transportation Small Business Take-out 414

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 451

Waste Compost 2050 Recycling 451

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 255

Waste Food Leadership Customer Service 255

Modern Restaurant Management

MAY 19, 2022

AvT provides the “why” behind your food cost variance, whether it be shrinkage, waste, breakage of contract prices, etc. Using waste logs and tracking yield of food items are opportunities to educate your team on the more metrics-driven side of the restaurant business. Track Food Waste.

Food Supply 471

Food Supply Waste Point of Sale Inventory 471

Modern Restaurant Management

SEPTEMBER 27, 2023

Keeping track of food and beverage inventory is imperative to preventing product waste and theft. Consider investing time and money in further educational opportunities for your employees to grow professionally can greatly increase retention and reduce turnover.

Cash Management 521

Cash Management Restaurant Law Food Safety Point of Sale 521

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. This is where you are right now. It took a lot for you to get to this point.

2022 436

2022 Education Coaching Kitchen Safety 436

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 474

Events Innovation Customer Experience Technology 474

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 384

Recycling Waste Training Workshop 384

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 494

Technology Operations Food Safety Kitchen Safety 494

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. 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. Talk the Talk.

Design 522

Design Supplies Equipment Education 522

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 474

2024 Customer Experience Compost Loyalty Program 474

The Rail

OCTOBER 10, 2024

Educate Your Staff: Train your workers about the benefits of sustainable coffee and allow them to share what they’ve learned with customers. Use eco-friendly materials and reduce waste in your daily operations. Think recycling and composting food waste. Think recycling and composting food waste.

Sustainability 130

Sustainability Dine-in Consumer Goods Compost 130

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. Waste reduction- We practice utilizing our waste as much as we can away from the generalist notion of putting things up as specials.

Sustainability 451

Sustainability Waste Food Supply Recycling 451

The Rail

APRIL 10, 2025

According to a study from Delierect , 43% of restaurant diners say they are willing to pay more for sustainable dishes, and 68% believe restaurants should take active steps to reduce food waste. Clear sourcing protocols can improve operational efficiency, reduce waste, and protect a brands reputation in the face of disruption.

Food Supply 130

Food Supply Social Media Sustainability Sourcing 130

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 475

2050 Waste Sustainability Compost 475

Modern Restaurant Management

DECEMBER 2, 2019

Minimize Waste. billion metric tons annually) is wasted. Wasting less food results in less wasted water. Modern dishmachines come with highly concentrated detergents that break down the toughest soils and minimize water use, in addition to digital sensors to fine-tune the process. At the same time, according to the U.N.,

Management 297

Management Management Waste Sustainability 297

Culinary Cues

JANUARY 19, 2025

There are many seriously talented people in any field: medicine, education, the trades, various forms of art, musicianship, and cooking, of course, but how many really define, through their work, what it means to be great? To waste this opportunity is contrary to the life we are given. [] BE EXCELLENT Mediocrity is disrespectful.

Uniforms 335

Uniforms Education Waste Blog 335

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. Be Transparent and Educate Your Staff. Educate them on the high cost of theft, how it hurts everyone involved in the long run and that it will potentially impact on their jobs and pay.

Point of Sale 510

Point of Sale Kitchen Safety Back of House Inventory 510

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 492

Pricing Food Supply Seasonal Menu Menu 492

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 451

Transportation Food Supply Supplies Waste 451

Modern Restaurant Management

NOVEMBER 11, 2020

Drinks Education is a Hit. Wine and cocktail education was a huge trend in 2020, with virtual cooking, cocktail making and wine tasting sessions gaining popularity for people during quarantine. Due to the newfound knowledge from wine education courses during quarantine, consumers are looking for diversity in their wines and products.

2021 476

2021 Outdoor Hotels 2020 476

Modern Restaurant Management

SEPTEMBER 23, 2020

By encouraging diners to book and pay in advance, restaurants can better manage food waste, curb no shows and drive much needed revenue. Dedicate time and resources to educate Nandocas how to register, vote early, and safely vote at home or in-person. Now, restaurateurs can easily manage and promote these experiences via OpenTable.

Serving 519

Serving White Paper Food Recycling 519

Cheetah

NOVEMBER 17, 2021

Taking advantage of the growing trend of reducing food waste is a great way to achieve both. By taking a few simple actions to reduce food waste, operators can position themselves as a conscious business that appeals to the heart of their patrons. The Food Waste Pandemic. Covid-19 Boosts Food Waste Reduction Trend.

Waste 148

Waste Compost Food Social Media 148

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 444

Food Supply Seasonal Menu Compost Sustainability 444

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 476

2024 2023 Food Order 2013 476

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 476

Dine-in Customer Service Customer Experience Inventory 476

Modern Restaurant Management

JANUARY 3, 2024

Implement eco-friendly practices, such as reducing waste or using sustainable packaging. Collaborate with local breweries to pair different pizzas with craft beers for a tasty and educational experience. Become an educational platform in your field for them. Arrange a coffee-tasting event. Adjust your social media strategy.

2024 522

2024 Social Media Customer Experience Events 522

Modern Restaurant Management

APRIL 11, 2022

The ROI of enhancing benefits is wasted if employees don’t understand what is being provided. Additionally, properly communicating and educating employees on their rights and benefits assists with a better leave experience, during what is generally a stressful time. Employee Experience.

Communication 481

Communication Restaurant Law Uniforms Customer Experience 481

Modern Restaurant Management

SEPTEMBER 2, 2020

Modern Restaurant Management (MRM) magazine reached out to Rick Camac, dean of restaurant and hospitality management, at Institute of Culinary Education, for his expert advice. Outdoor dining is still top of mind as owners want to keep employees and customers safe and have questions about maintaining outdoor spaces in inclement weather.

Outdoor 510

Outdoor Fine Dining Dine-in FOH 510

Culinary Cues

OCTOBER 20, 2021

Measure your cuts, look at your waste – improve every day until you are fast and ALWAYS accurate. [] TURN 300 POTATOES PERFECTLY, THEN ASK AGAIN IF YOU CAN WORK THE LINE: Why is it important for a potato to have seven equal sides? Stock is as much symbolic as it is functional.

Front of House 482

Front of House Uniforms Back of House Kitchen Safety 482