Modern Restaurant Management

OCTOBER 2, 2023

Food waste is recognized as an endemic challenge around the world. According to Feeding America , nearly 40 percent of all food in the U.S. is wasted each year, about 119 billion pounds, estimated at over $408 billion. restaurants lose $162 billion annually in food waste costs.

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Waste Technology Food Inventory 466

Modern Restaurant Management

MARCH 2, 2022

Restaurant menu prices continue upward as the U.S. Restaurant and foodservice operators are feeling the pressure as Technomic reports that food and beverage costs have skyrocketed 13 percent over the last two years, while paper and packaging are up 11 percent. Run LTO’s to Reduce Food Waste.

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Pricing Menu Food Supply Waste 487

Modern Restaurant Management

APRIL 11, 2025

Minimizing Menu Price Increases : Just because diners are still eating out and ordering in, does not mean they are happy about higher menu prices. Restaurant operators should limit significant menu price increases, explore value menus when possible, and avoid implementing any sneaky service charges.

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Loyalty Program Social Media Front of House Back of House 251

Modern Restaurant Management

FEBRUARY 17, 2025

While this can be largely attributed to supply challenges associated with bird flu which has affected nearly 100 million egg-laying hens since 2022, it's not the only factor. Approximately 70 percent of the menu items at the breakfast and brunch brand with 34 locations features eggs as an ingredient.

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Hospitality Food Supply Seasonal Menu 2025 221

Modern Restaurant Management

JANUARY 20, 2021

A Sustainable Supply Chain. During the height of the pandemic, it seemed as though so many facets of the food industry were up in the air, including stress on supply chains. Food processing, in some facilities, has been slowed down substantially due to labor shortages or complete shutdowns. Waste Reduction.

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Sustainability Food Supply Front of House Back of House 537

Modern Restaurant Management

FEBRUARY 17, 2025

While this can be largely attributed to supply challenges associated with bird flu which has affected nearly 100 million egg-laying hens since 2022, it's not the only factor. Approximately 70 percent of the menu items at the breakfast and brunch brand with 34 locations features eggs as an ingredient.

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Hospitality Food Supply Seasonal Menu 2025 221

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.

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Supplies Management Management Food Supply 546

Modern Restaurant Management

OCTOBER 23, 2024

Restaurant operators searching for something versatile that will cross the dayparts need to look no further than their breakfast menu as waffles have been breaking out of the morning. Profitability: Waffles are a low-cost, center-of-the-plate item and one of the most profitable breakfast item menu offerings.

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Back of House Seasonal Menu 2024 Customer Experience 221

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. food delivery companies brought in roughly $5.5 Retaining and Attracting Employees. For reference, the top four U.S.

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POS Food Supply Mobile Ordering Point of Sale 539

Modern Restaurant Management

MAY 19, 2022

Rebounding demand, supply chain issues, and labor shortages are mostly to blame for driving prices to an all-time high. Integrating menu engineering and AvT tracking allows each solution to complement the other, fueling an effective profit margin strategy. Create More Profitable Menus with Menu Engineering.

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Food Supply Waste Point of Sale Inventory 469

Modern Restaurant Management

SEPTEMBER 9, 2021

If this means deleting menu items, don't be afraid to do it. Otherwise, these products may go to waste. Maybe the menu item needs a better menu description. If there is a menu item listed as "Roasted Turnips," it may not be a top seller. Good words sell food. Purchasing of Foods.

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Pricing Food Seasonal Menu Food Order 520

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.

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Front of House Back of House BOH 2023 428

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.

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Supplies Sustainability Food Supply Food Safety 419

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.

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Pricing Food Supply Seasonal Menu Menu 490

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.

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Operations Management Management Front of House 195

The Rail

APRIL 10, 2025

By Indiana Lee, Contributor Guests want to know where their food comes from, how it was raised, and whether it aligns with their values. 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.

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Food Supply Social Media Sustainability Sourcing 130

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. Changing consumer demand made it hard to understand how much was too much.

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Operations Ordering Sustainability Food Supply 493

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.

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Waste Inventory Food Point of Sale 78

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.

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2024 Food Supply Kitchen Safety Influencer 506

Modern Restaurant Management

MARCH 28, 2024

Food manufacturers and retailers are embracing a whole new world of opportunities for consumer engagement that are enabled by this newer technology. In foodservice establishments, the same technology opens doors to greater food safety and ingredient transparency.

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Information Allergens Food Supply Food 552

Modern Restaurant Management

JUNE 18, 2020

” Reviving The Supply Chain. Now more than ever, it is important for restaurants to maintain a healthy connection with their supply chain. If restaurants aren’t ordering as much food to serve in house, suppliers end up with a backlog of perishable goods.

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Supplies Innovation Food Supply Loyalty Program 474

Modern Restaurant Management

APRIL 21, 2020

Food and Drug Administration (FDA) has issued two temporary food labeling guidance documents that attempt to balance industry supply and demand during the novel coronavirus pandemic. Labeling on Packaged Food Sold by Restaurants and Food Manufacturing Facilities.

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Menu Allergens Document Food 412

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. Bars that effectively manage their inventory and reduce waste tend to maintain higher margins.

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Point of Sale Merchandise Seasonal Menu Bar 195

Modern Restaurant Management

JUNE 15, 2021

Lavu, the restaurant technology services company, estimates 42 percent of food purchases are made online. What’s more, consumers tend to spend extra on their food when ordering by themselves, either through kiosks or branded apps. Smart operators are finding ways to connect supply chain technology with front-of-house demand.

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Technology Loyalty Program Front of House Online Ordering 508

Modern Restaurant Management

SEPTEMBER 15, 2020

Market Cafe Powered by FOODWORKS is both a cost-effective, contact-free dining option, while simultaneously helping local restaurants and food artisans who were affected by COVID-19 get back on their feet and provide them with a way to restart their services. US Foods Holding Corp. On Point With Off-Premise.

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Fast Casual Casual Menu Mobile Ordering 405

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).

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Supplies Food Supply Front of House Fast Casual 414

Culinary Cues

APRIL 23, 2022

The cost of raw materials seems to always go up, most ingredients that restaurants use are highly perishable, customer volume is less predictable than we would like, seasonal differences in quality are quite significant, the supply chain is out of step with demand, and waste seems to be a real problem in many operations.

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Food Seasonal Menu Waste Point of Sale 445

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. This instability will push operators to trim costs by shortening menus and investing in labor-saving technology to free up cash for wage increases. Simplified Menus. Serving smaller portion sizes.

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2022 Customer Service Online Ordering Website Management 547

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. With AI, food companies can calm ingredients that trigger allergens.

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Food Supply Food Supplies Waste 322

ChowNow

FEBRUARY 13, 2025

Do you lose money due to food waste? Real-Time Data & Analytics : Track sales trends, top-selling menu items, and peak business hours to make informed decisions. Plus, their reliance on high fees forces restaurants to either raise menu prices or accept smaller profits. Identify your biggest pain points.

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2025 Technology Loyalty Program Mobile Ordering 195

Modern Restaurant Management

JULY 1, 2024

There are a number of proven strategies for being proactive about possible supply chain shortages including menu optimization, building partnerships and LTO maximization. Creating a limited time offer that utilizes ingredients that are already in the kitchen to maximize sales without adding other ingredients to your supply.

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Supplies Seasonal Menu Retail Food Supply 427

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. in January 2017.

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Waste Food Leadership Customer Service 253

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.

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Food Order Waste Online Ordering Email Marketing 520

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.

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Waste Food Franchising Franchise 262

Modern Restaurant Management

DECEMBER 13, 2022

Unlike traditional cooking methods like braising, stewing, or roasting that allow aromatics and moisture to escape from the food, sous vide contains them within the product. Not only does sous vide have culinary benefits, but it also has savings benefits, when restaurants utilize a sous vide prepared foods supplier. Efficient Method.

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Waste Food Supply Food Order Take-out 474

Modern Restaurant Management

APRIL 11, 2024

The year 2024 promises a journey of adaptation and fierce competition for the restaurant industry as it manages stronger-than-expected economic data and slowing inflation while dealing with the headwinds of short labor supply, more demanding customers and an uncertain political environment. The key lesson both establishments teach?

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2024 Customer Experience Compost Loyalty Program 473

Modern Restaurant Management

JANUARY 20, 2023

Learn how the foodservice industry can stay competitive and fresh amid widespread food and labor shortages. As consumers watch food prices continue to rise, the demand for cost-effective meal solutions are prompting c-stores, full-service, and quick-service restaurants to increase their offerings.

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Food Food Supply Customer Service Food Safety 419