7 Shifts

MAY 25, 2020

each surface that comes into contact with food, and any supplies or equipment that’s used through the day. Soap and water, bleach, disinfectant—all of these products have different intended uses and some may not be safe to use in a kitchen environment where food is prepared. Understand cleaning vs sanitizing ??

FOH 338

FOH BOH Kitchen Safety Cash Management 338

Lavu

NOVEMBER 29, 2024

Real-time inventory systems help restaurants cut food waste , save money, and improve operations. Forecast Demand : Use sales data to predict future needs and order the right quantities. Automate Orders : Automatically reorder items when stock runs low, minimizing waste and emergency purchases.

Waste 78

Waste Inventory Food Point of Sale 78

7 Shifts

APRIL 9, 2020

Whether you have been offering delivery and takeout for years, or have had to make a recent pivot during the COVID-19 pandemic, it is important to know which food travels best for delivery—and how to change up your menu to stay profitable while dine-in isn't an option. Let’s run through a little scenario.

Travel 370

Travel Delivery Food Food Order 370

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.

Information 221

Information Allergens Food Supply Food 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. As the impact of the pandemic continues, restaurants face constant and evolving operational challenges.

POS 215

POS Food Supply Mobile Ordering Point of Sale 215

EATER

SEPTEMBER 20, 2023

Justin Sullivan/Getty Images According to a new study, grocery stores could keep more food out of landfills, increase profits, and pad customers’ pockets by adopting a practice widely used by airlines, hotels, and other industries This story was originally published on Civil Eats. Picture yourself grocery shopping. Which do you choose?

Waste 137

Waste Pricing Airlines Food 137

Perfect Daily Grind

AUGUST 21, 2022

As they’re difficult to recycle, we can also conclude most of these cups end up going to landfill, where they contribute to a growing waste problem. As they’re difficult to recycle, we can also conclude most of these cups end up going to landfill, where they contribute to a growing waste problem. But how do these initiatives work?

Waste 141

Waste Recycling Compost Café 141

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.

Supplies 167

Supplies Sustainability Food Supply Food Safety 167

7 Shifts

OCTOBER 28, 2024

A bar is a profitable business option if you’re looking to enter the food industry. One key area to focus on is drink sales, with cocktail sales accounting for about 23% of a bar's revenue. Start by tracking all the income your bar generates, including sales from drinks, food, and any additional services.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

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. Not only is your menu a key part of the customer experience but consider all major areas of restaurant operations, such as food cost, labor, marketing, accounting, and sales forecasts when making decisions about your menu.

Food Supply 187

Food Supply Waste Point of Sale Inventory 187

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. When the pandemic hit, many restaurants focused on expenses. Inventory stock changed significantly.

Technology 203

Technology Loyalty Program Front of House Online Ordering 203

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. Problems with supply left a deficit of some items and a surplus of others.

Operations 197

Operations Ordering Sustainability Food Supply 197

Modern Restaurant Management

JUNE 14, 2022

One study found that internal employee theft is responsible for 75 percent of inventory shortages and about 4 percent of restaurant sales. There are all kinds of different types of restaurant theft, ranging from food and inventory, theft at the register and checkout counter, external grease theft, time theft and employee product theft.

Point of Sale 203

Point of Sale Kitchen Safety Back of House Inventory 203

Modern Restaurant Management

JULY 22, 2024

High electric bills and wasted energy are the last things on their minds. According to the National Restaurant Association, operators’ 2024 sales should exceed $1 trillion. An hour later, when sweltering guests crowd in, your team is too distracted to turn some units down. According to the U.S.

Equipment 197

Equipment 2024 Waste Point of Sale 197

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. Voice Ordering.

Food Order 208

Food Order Waste Online Ordering Email Marketing 208

Modern Restaurant Management

JULY 13, 2021

Wages, food, turnover, rent, utilities, and other operational costs have stayed level or increased as supply chain, labor and transportation disruptions continue to pop up. The research is pointing toward off prem only continuing to grow in popularity with guests. However, costs are not returning to pre pandemic levels.

Front of House 197

Front of House Back of House Point of Sale Online Ordering 197

The Restaurant Times

JANUARY 14, 2022

Globally, food waste generates 4.4 This is one of the reasons why food waste has been gaining momentum over the past few years. In the US, food waste and related packaging account for almost 45% of the material that goes into landfills. Step-by-step Guide For Starting A Waste-Free Restaurant In The US.

Waste 98

Waste License Loyalty Program Website Management 98

Modern Restaurant Management

MAY 5, 2022

Cryptocurrency has real-world applications in the food industry, with restaurants using it to create new and exciting foods for their customers and find ways to use crypto as payments. Application of Blockchain in the Food Industry. Blockchain technology has been applied to the food industry.

Serving 189

Serving Loyalty Program Food Supply Point of Sale 189

Modern Restaurant Management

JANUARY 31, 2023

The first step in this process should be analyzing the data from their point-of-sale system – labor costs, game days sales and more. Use data to identify high-traffic times during the Super Bowl and offer promotions or discountsduring those times to increase sales.

Loyalty Program 184

Loyalty Program Social Media Email Marketing Online Ordering 184

Modern Restaurant Management

FEBRUARY 14, 2023

Fewer employees have carried the burden of prepping, cooking, and serving food while working to keep guests safe. The CDC estimates that, each year, 48 million ( one in six ) Americans get sick from contaminated food or beverages, a problem that costs more than $15.6 Ensure safety all along the supply chain.

Food Safety 189

Food Safety Kitchen Safety Loyalty Program Employee Relations 189

Modern Restaurant Management

JANUARY 12, 2022

71 percent rely on delivery for 11 percent or more of sales. 33 percent rely on delivery for more than 20 percent of sales. 65 percent rely on mobile ordering for 11 percent or more of sales. 25 percent rely on mobile ordering for more than 20 percent of sales. Investment in delivery and mobile ordering pays off.

2022 215

2022 Mobile Ordering Guest Recovery Point of Sale 215

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 196

Pricing Food Supply Seasonal Menu Menu 196

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.

Waste 104

Waste Food Franchise Franchising 104

Focus POS

DECEMBER 8, 2021

Other issues, like ingredient management, can cause much bigger headaches and cost money — throwing away expired ingredients eats into profit margins, especially with the rising cost of food. However, the right point of sale system can help alleviate some of these restaurant challenges so business owners can stay ahead of their competition.

Mobile Ordering 148

Mobile Ordering Point of Sale Online Ordering Cash Management 148

Restaurant365

MAY 26, 2020

If your restaurant is emerging from survival mode to a break-even point or even slight profitability, it is important to reevaluate and tune up the largest expense for your restaurant: your restaurant prime cost. Your prime cost is a fundamental metric to track, because it includes your two largest expenses: food and labor.

Point of Sale 148

Point of Sale Employee Relations Inventory Waste 148

Lavu

FEBRUARY 2, 2024

In the face of a staggering global issue, restaurants must proactively avoid food waste. billion tons of food are wasted annually across the globe. Restaurants, a big part of this challenge, can substantially impact by adopting sustainable practices and reducing their contribution to food waste.

Waste 78

Waste Food Compost Audits 78

Modern Restaurant Management

JANUARY 8, 2024

Consider, for instance, a scenario in which your Point of Sale (POS) system can forecast the popularity of a new dish based on historical customer behaviour. This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits.

2024 215

2024 Loyalty Program Cash Management Customer Experience 215

Cheetah

NOVEMBER 23, 2021

The busy season is underway, and for caterers and restaurants it is the biggest opportunity in the past two years to boost sales and make a hefty profit. Most travel and social distancing restrictions have been lifted and supplier indications point to a record breaking catering season. 2021’s Massive Holiday Catering Opportunity.

Catering 148

Catering Food Supply Seasonal Menu Supplies 148

7 Shifts

DECEMBER 18, 2023

The role of a restaurant manager is always in motion. There’s always something else to get done, a new fire to put out, and broken things to fix. All of that on top of the everyday tasks from scheduling to payroll to reporting can catch up to you. From cleaning flat tops to refilling sanitizers, it’s easy for tasks to get lost in the shuffle.

Management 195

Management Management Email Marketing Point of Sale 195

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 100

2025 Loyalty Program Customer Experience Online Ordering 100

Focus POS

DECEMBER 3, 2019

Sustainability is about cutting costs, eliminating waste, and improving your bottom line. This will save money and reduce the amount of transportation needed to get the food from the vendor to your restaurant. This will save money and reduce the amount of transportation needed to get the food from the vendor to your restaurant.

Sustainability 128

Sustainability Transportation Mobile Ordering Waste 128

Ken Burgin

NOVEMBER 15, 2021

The law of supply and demand applies to wine as well as commodities – as prices rise, demand goes down. In reality, your staff don’t have the time, knowledge or confidence to make recommendations – just like a food menu; the wine list has to do much of the ‘sales work’. Wine List Sales & Marketing Techniques.

Point of Sale 147

Point of Sale Back of House Beverage Email Marketing 147

7 Shifts

MAY 23, 2024

This proves that any restaurant business owner who wants to survive in this economy should be open to trying unconventional sales strategies to attract customers and continue making a profit. That said, we've compiled some of the best techniques for increasing restaurant sales and taking your business to new heights.

Social Media 195

Social Media Loyalty Program Email Marketing SEO 195

Modern Restaurant Management

DECEMBER 16, 2021

Our restaurant of the future is designed to benefit guests, employees and franchisees, with a new external design and a reimagined kitchen that will make it easier for us to serve hot, delicious food quickly for frictionless guest experiences, and we expect to see a lot more of that next year. Clinton Anderson, CEO, Fourth Enterprises.

2022 180

2022 Food Supply Back of House Kitchen Safety 180

Modern Restaurant Management

SEPTEMBER 14, 2022

AI-based robots cook your food and deliver meals on time without missing a beat. You are sitting in your favorite restaurant and have placed an order on a tablet at your table. After a few seconds of placing the order, a notification appears on your messaging app. But before we learn more about it, here is a quick recap of what AI and ML are.

Front of House 211

Front of House Mobile Ordering Loyalty Program Back of House 211

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. Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table. Christopher Baron of RedBaron Consulting.

Mobile Ordering 215

Mobile Ordering Front of House Customer Service Customer Experience 215

7 Shifts

NOVEMBER 15, 2024

How do you handle special dietary requests or food allergies? Use this interview question to explore the candidate’s familiarity with food service operations. Aside from providing the best dining experience, order-taking accuracy can help you avoid food waste and unnecessary costs.

Hiring 195

Hiring Dietary Restrictions Customer Service Customer Experience 195