The Rail

OCTOBER 17, 2024

While the cost of food waste isn’t a secret , you probably overlook it, considering it a part of doing business in this industry. It can help you fix discrepancies in ordering and inventory management , minimizing food shrink. The consumer price index for restaurant food costs increased by 7.7%

Food Supply 130

Food Supply Waste Supplies Food 130

Modern Restaurant Management

MARCH 5, 2025

Scaling an artisan food business is no easy feat. Many small food businesses reach a critical point where they must decide whether to remain small and exclusive or expand into wholesale, manufacturing, and broader distribution. Increased interest from wholesale buyers or retailers requesting larger orders.

Food 322

Food Back of House Consumer Goods Kitchen Safety 322

EATER

OCTOBER 21, 2024

The tool from the East Coast vegan chain — a digital take on a split-flap mechanical display that appears on its website and in the chain’s ordering app — estimates the amounts of water, land, CO2, and oil saved by eating vegan burgers. The “ PLNT Impact Tracker ” on PLNT Burger’s website wants you to think about what you’re eating.

Sustainability 329

Sustainability Sourcing Consumer Goods Seasonal Menu 329

Modern Restaurant Management

MARCH 28, 2024

Restaurants started using 2D barcodes (such as QR codes) at dining tables to offer digital menus and even allow patrons to order with their smartphones during the pandemic, when contactless transactions were necessary. In foodservice establishments, the same technology opens doors to greater food safety and ingredient transparency.

Information 552

Information Allergens Food Supply Food 552

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 546

Supplies Management Management Food Supply 546

Modern Restaurant Management

OCTOBER 23, 2024

We like to say waffles “drip with success” for food service operators, and it's because of four key factors: profitability, versatility, consumer experience and operational efficiency. Fresh-baked waffles are perfect for locally sourced additions. “Waffle-omics” is a term we use at Golden Waffles.

Back of House 221

Back of House Seasonal Menu 2024 Customer Experience 221

Modern Restaurant Management

DECEMBER 28, 2021

From full service to fast-casual to legacy fast-food brands, the one constant was disruption. Many brands were able to turn a profit from the lockdowns and social distancing orders by shifting operations toward drive-thru, delivery, pick-up, and curbside models. According to a report from S&P Global Market Intelligence, U.S.

Franchise 492

Franchise Franchising 2022 Fast Casual 492

EATER

MARCH 27, 2025

Relying on a corporation to provide your favorite food means you have no control over it. The other problem with relying on a corporation for your favorite food is if it were to change, how would you know? The change in order suggests that they have had a change in the net weight between those different products.

Consumer Goods 300

Consumer Goods Food Supply 2019 Food Order 300

Modern Restaurant Management

NOVEMBER 24, 2021

Restaurants have faced labor shortages, supply and equipment shortages, and climbing food prices, with no past playbook on how to navigate the crisis. In fact, according to the National Restaurant Association, 95% of operators said their restaurant has experienced supply chain delays or shortages in recent months. Food Shortage.

2021 474

2021 Food Supply Food Truck Supplies 474

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

FEBRUARY 29, 2024

It’s wise to invest in fully featured software options, which offer audit management and compliance tracking capabilities to maximize the safety of your food, guests, and business. Increase quality and safety across the supply chain. Boost automation. Manage labor shortages. Differentiate yourself.

Food Safety 489

Food Safety Kitchen Safety Audits Food Supply 489

Modern Restaurant Management

JUNE 15, 2021

The ingrained customer behavior over the past year, delivery, mobile orders, curbside pick-up, will likely continue. By improving customer loyalty and increasing revenue through the smart use of technology from the public-facing part of the business all the way to the back-of-house prep, sourcing, and staffing.

Technology 508

Technology Loyalty Program Front of House Online Ordering 508

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. Appeal to Mobile Gamers.

2022 520

2022 Marketing Fast Casual Mobile Ordering 520

Modern Restaurant Management

FEBRUARY 23, 2022

The Food Safety Modernization Act (FSMA) was signed into law in January of 2011 and expanded the Food and Drug Administration (FDA)’s authority to regulate the way foods are grown, harvested and processed. This last initiative is perhaps the most urgent for food businesses and requires immediate attention.

Food Safety 474

Food Safety Food Supply Supplies Restaurant Law 474

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

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

MARCH 11, 2025

Adaptability became non-negotiable as takeout, delivery, and digital ordering shifted from secondary revenue streams to essential lifelines." Self-ordering kiosks, QR codes, mobile apps and loyalty reward cards have created more personalized experiences, which increase the likelihood customers will return.

Front of House 221

Front of House Loyalty Program Recruiting Customer Experience 221

ChowNow

MARCH 27, 2025

Somewhere in between is the number that makes sense for your food costs, your market, and your restaurants unique position. Food Costs: How to calculate the cost of each dish Lets start with the basics: how much does it actually cost you to make each item on your menu? Set prices too low, and youre leaving money on the table.

Pricing 195

Pricing Menu Point of Sale Customer Experience 195

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

SEPTEMBER 17, 2020

Here's what they found: The average American is ordering 2.4 takeout orders each week – and spending $67 per week. Local and small business support has increased during Covid-19 with 59 percent of Americans ordering more from local restaurants instead of large chains. Comfort Food. Contactless Everything.

2020 474

2020 Food Safety Food Supply Kitchen Safety 474

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

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. Customers need to see the renewed commitment to sustainability exemplified in order to reward it.

Operations 493

Operations Ordering Sustainability Food Supply 493

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. Is It Worth It?

Certification 221

Certification Fast Casual Front of House Government 221

Modern Restaurant Management

JANUARY 27, 2022

The restaurant industry is still dealing with pandemic-related issues, including supply chain disruptions, new COVID variants and surging cases, labor shortages, rising prices, and a shift in consumer demand. Make food safety and customer reassurance a priority to create a brand that customers (and employees) trust and support.

Kitchen Safety 530

Kitchen Safety Food Safety Audits Food 530

Modern Restaurant Management

OCTOBER 19, 2020

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. How Food Safety Culture Has Changed. Treat Location Employees Like Assets.

Food Safety 539

Food Safety Food Employee Relations Consumer Goods 539

Modern Restaurant Management

JULY 15, 2020

Grubhub launched its latest report, "State of the Plate", looking at trends across the more than half a million orders placed a day. State of the Plate 2020 – top foods across various cities. Disclaimer: The top foods below have seen the fastest growth on the Grubhub platform during the first half of 2020.

2020 487

2020 Mobile Ordering Point of Sale Food Supply 487

Modern Restaurant Management

JUNE 23, 2020

Business begins at the endpoint, especially in food service and hospitality. This includes the entire order to pay processes, from employee collaboration to guest interaction, whether via smartphone, tablet, kiosk or VR headset. Each of these endpoints is part of the guest journey and are key in delivering a harmonized experience.

Back of House 568

Back of House Front of House Kitchen Safety Mobile Ordering 568

The Rail

MARCH 31, 2025

With cloud-based software and platforms like Microsoft Teams, restaurants can standardize processes across multiple locations and speed up supply management. Consistent Equipment Across Locations : Using standardized equipment across all locations, such as commercial deep fryers , ensures consistency in food preparation and quality.

Technology 130

Technology Operations Management Management 130

Modern Restaurant Management

AUGUST 25, 2020

Additional care should be taken to ensure that the sources of outside air have proper clearances from other building exhaust sources such as grease or toilet exhaust. Airflow within restaurants should flow from cleaner sources to dirtier sources – from dining areas to kitchens, restrooms to pick up / delivery spaces and more.

Design 531

Design Guest Recovery Consumer Goods Fine Dining 531

Modern Restaurant Management

FEBRUARY 18, 2020

Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table. Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

SEPTEMBER 19, 2023

However, the impact that AI is already having on the food industry is without parallel, helping to lower food prices, increase the availability of certain products or ingredients, and prevent supply chain shortages. This breakthrough means that these people no longer have to change their diet in order to maintain their health.

Food Supply 322

Food Supply Food Waste Supplies 322

Modern Restaurant Management

AUGUST 17, 2020

Until recently, Beyond Green Sustainable Food Partners was mainly a foodservice consulting company for schools and other large institutions, and we catered food to preschools on the side. Historically, we have trained cafeteria staff to cook food from scratch while also reducing food and labor waste.

Waste 474

Waste Food Compost Food Supply 474

7 Shifts

OCTOBER 28, 2024

A bar is a profitable business option if you’re looking to enter the food industry. Start by tracking all the income your bar generates, including sales from drinks, food, and any additional services. Analyze your product mix Review the drinks and food items you sell the most and least.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

Modern Restaurant Management

MARCH 1, 2023

Everything from decreasing food waste to exploring how automation can increase revenue for small business restaurants is related to BOH procedures. They include restaurant management tips for cutting costs, decreasing food waste, and much more. Here are some back of office trends to watch for in 2023.

Front of House 428

Front of House Back of House BOH 2023 428

Modern Restaurant Management

JANUARY 31, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of dramatic Valentine's Day shift, best food scenes, and the evolution of c-store foodservice. As they grapple with rising costs across their supply chain, 71 percent of restaurants plan to increase prices this year.

Marketing 221

Marketing Loyalty Program 2025 2024 221

Modern Restaurant Management

APRIL 4, 2024

That's one of takeaways in You Can't Market Manure at Lunchtime: And Other Lessons from the Food Industry for Creating a More Sustainable Company by Maisie Ganzler, chief strategy and brand officer of Bon Appétit Management Company. I figured if I was curious, readers would be too.

Sustainability 490

Sustainability Book Food Supply Waste 490

Modern Restaurant Management

NOVEMBER 15, 2022

Due to many factors including inflation and supply chain challenges, restaurant owners and operators have been faced with tough choice about raising menu prices. As food prices rise, restaurants should try to stay within their target ratio for food cost to gross food revenue in order to maintain target profits.

Pricing 490

Pricing Food Supply Seasonal Menu Menu 490