Modern Restaurant Management

FEBRUARY 2, 2024

Advanced networking solutions have emerged as a critical player in this revolution, offering the potential to enhance restaurant operations dramatically. Meanwhile, restaurants must effectively manage inventory, staff, and customer data. The need for innovation and efficiency has never been greater in this evolving scenario.

Operations 472

Operations Front of House Customer Service Customer Experience 472

Modern Restaurant Management

OCTOBER 7, 2021

However, in the process of resuming and continuing restaurant operations, operators need to take steps to lower the risk of infection among employees and customers and prevent the spread of COVID-19. Kitchen operations. Employees can better understand their tasks and responsibilities with structured restaurant operations.

Technology 492

Technology Operations Food Safety Kitchen Safety 492

Modern Restaurant Management

SEPTEMBER 1, 2023

Inefficient restaurant inventory management practices, improper storage, gaps in inventory logs, theft, and waste can cause even the most successful kitchens to struggle or fail. Below are the top seven inventory management mistakes restaurants are making, and how to correct them.

Inventory 450

Inventory Management Management Cash Management 450

Modern Restaurant Management

MAY 1, 2024

When this happens in restaurants, it can harm the feeling of collaboration necessary to achieve peak operational efficiency. Kitchen staff : The kitchen staff is perhaps the most integral part of a restaurant operation to the guest experience — after all, what do people go to a restaurant for if not to eat?

Communication 492

Communication Operations Leadership Employee Relations 492

Modern Restaurant Management

APRIL 6, 2022

In addition to restaurant operators opening or transitioning to the ghost kitchen strategy, grocers are also exploring this new concept. In an increasingly competitive market, operators can implement useful technologies to ensure success. Meanwhile, 61 percent of operators are encouraged to move their production to off-site provisions.

Operations 491

Operations Kitchen Safety Food Safety Waste 491

Modern Restaurant Management

OCTOBER 6, 2023

By taking a proactive approach to risk identification and mitigation, restaurants can help prevent downtime, improve operational efficiency, and make data-driven decisions to optimize resource allocation and enhance overall productivity. Restaurants should leverage IoT to optimize their operations and elevate safety, quality, and efficiency.

Food Safety 504

Food Safety Operations Management Management 504

Modern Restaurant Management

AUGUST 29, 2022

Restaurant management and operations personnel are always on the search for proactive ways to increase operational efficiency and reduce waste while complying with local regulations. Transparency across operations allows corrective actions to take place before an incident occurs. Leveraging Digital Visibility.

Operations 473

Operations Food Safety Kitchen Safety Front of House 473

Modern Restaurant Management

SEPTEMBER 8, 2022

The network of food suppliers servicing operators spans a wide range – from small, family farms and independent bakeries to massive global conglomerates and everywhere in between. When contamination occurs, the industry’s coordinated, prompt response can have a real impact on minimizing exposure and spread of infection.

Food Safety 474

Food Safety Operations Food Supply Food 474

Modern Restaurant Management

AUGUST 1, 2024

He believes that it's underutilized in the restaurant industry and can discuss the benefits it has for inventory management and food waste reduction, and why it’s a secret tech weapon that more brands should utilize. What should restaurant operators understand about RFID?

Operations 322

Operations Food Supply Waste Food Safety 322

Modern Restaurant Management

OCTOBER 1, 2024

Bar and restaurant operators often face tough dilemmas, ranging from the daily question, “Should we be mixing more drinks or turning more tables?” With today’s technology, bar and lounge operators can have the best of both worlds. This question often stymies operators eager to increase revenues.

Operations 449

Operations Bar Back of House Front of House 449

Restaurant Business

OCTOBER 23, 2024

A recent eBook by Softarex Technologies highlights all the main aspects of AI usage in restaurant operations, from customer service to back-of-house management. Enhancing Customer Service with AI One of the most visible applications of AI in restaurants is in customer-facing operations.

Customer Experience 306

Customer Experience Operations Back of House Customer Service 306

7 Shifts

FEBRUARY 8, 2024

Payroll can be a huge chore in this industry due to its time-sucking nature, and other accounting needs like inventory and budget management aren't exactly easy (or exciting). However, Eat App's capabilities touch so much more than reservations: payments, email marketing , and streamlined operations all come with this app.

Management 367

Management Management Operations Mobile Ordering 367

Modern Restaurant Management

NOVEMBER 30, 2023

By investing in a data-driven POS platform, restaurant operators can address labor challenges, fine-tune their stock management, design promotions based on current trends, reduce human error and more. Here's how restaurateurs can maximize the benefits of their POS data. And better customer service also translates to tangible savings.

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POS Operations Loyalty Program Seasonal Menu 324

7 Shifts

FEBRUARY 8, 2024

Payroll can be a huge chore in this industry due to its time-sucking nature, and other accounting needs like inventory and budget management aren't exactly easy (or exciting). However, Eat App's capabilities touch so much more than reservations: payments, email marketing , and streamlined operations all come with this app.

Management 352

Management Management Operations Mobile Ordering 352

Modern Restaurant Management

AUGUST 20, 2021

For example, technology exists that allows restaurant operators to take inventory in a matter of minutes, while achieving 99.9-percent However, it’s often been difficult for operators to know where to start, and how to proceed when looking to automate specific manual processes.

Supplies 520

Supplies Food Supply Online Ordering Inventory 520

Modern Restaurant Management

JANUARY 18, 2022

The key to operating a profitable restaurant is understanding your profits and losses, knowing how to manage food and labor costs and making strategic decisions about expenses and investments. Not only can forecasting help you control your costs in the big picture, but it also makes your day-to-day operations run smoother.

Inventory 531

Inventory Food Order Food Supply POS 531

Modern Restaurant Management

DECEMBER 22, 2021

With the new year just around the corner, many restaurants are deciding how they can enhance their operations going forward. There are different IoT-based solutions on the market designed to decrease downtime, increase energy and operational efficiency and improve overall customer experience. Product & Inventory Tracking.

2022 610

2022 Equipment Email Marketing Customer Service 610

Modern Restaurant Management

SEPTEMBER 1, 2021

The trends the industry had in 2019 toward improved tech stacks, better reporting, and streamlined operations can’t wait any longer, and restaurants are finding the budget to put toward technology again. Ideally, the top cost items need to be inventoried daily and a full inventory done once a week.

2021 612

2021 Kitchen Safety Food Safety Inventory 612

Modern Restaurant Management

MARCH 21, 2022

It is a particularly challenging time, to be sure, and the ever-shifting landscape demands agility of restaurant operators who must adapt to the changes in order to maintain their margins. The key is to make the right decisions around inventory and pricing at the right times—and having the right technology can make all the difference.

Technology 508

Technology Food Supply Inventory Supplies 508

Modern Restaurant Management

JANUARY 14, 2025

Amid these potential disruptions, operators need a fresh approach to managing food costs. Currently, owners and operators across the country are grappling with: Worker Shortages : The restaurant industry is facing a severe labor crunch, with 45 percent of operators reporting they need more employees to meet demand.

Management 450

Management Management Food Seasonal Menu 450

Modern Restaurant Management

APRIL 10, 2024

Restaurant operators have faced stiff headwinds since 2020, with a near-constant swirl of inflation, supply chain and labor challenges. But if last year was any indicator, restaurant operators are on the road to relief in 2024. Here’s how restaurant operators can evolve with them. Full-service menu prices climbed 4.5

2023 492

2023 Point of Sale Loyalty Program 2024 492

Modern Restaurant Management

APRIL 5, 2022

Various existing and new companies are adopting this trend to reduce operational expenses and risks. In this blog, we will discuss the various facets being utilized to enhance the entire operation of the ghost kitchen efficiently. Dog Haus, for example, began with just two stores but now operates over 10 ghost kitchens worldwide.

Online Ordering 491

Online Ordering Website Management Point of Sale Inventory 491

Modern Restaurant Management

JANUARY 31, 2024

Despite challenges including inventory costs, commission fees and staff turnover, many restaurant owners are expressing optimism about moving forward, according to TouchBistro’s 2024 State of Restaurants Report. Ninety-four percent of operators are planning some form of expansion and more than half of the 600 U.S

2024 508

2024 Online Ordering Website Management 2023 508

Modern Restaurant Management

FEBRUARY 11, 2022

However, in an industry notorious for thin margins, how are operators supposed to compete? Restaurant technology can help operators use data to reduce expenses and find efficiencies to stay profitable in this new normal. Many operators are not collecting data, instead relying on their managers’ gut instincts.

Inventory 463

Inventory Waste Food Supply Technology 463

Modern Restaurant Management

NOVEMBER 11, 2021

In order to reduce cost, waste, and optimize inventory, the process begins with planning and forecasting. Connecting your financial, transaction, and restaurant inventory management systems enables you to optimize production and better control cost variance proactively. Planning and Forecasting. Creating a Singular Journey.

Supplies 546

Supplies Management Management Food Supply 546

Modern Restaurant Management

DECEMBER 21, 2020

As they continue to assess their operations in light of an uncertain future, there are some noteworthy trends to follow. During the pandemic, restaurants that quickly pivoted to takeout and delivery were able operate more profitably than those who were slow to change. There is also the urgent matter of safety.

2021 553

2021 Technology Food Supply Food Safety 553

Modern Restaurant Management

DECEMBER 8, 2022

The increased challenges and stress of the holiday season often reveal pinch points in bar and restaurant operations. Manage and Optimize Your Increased Holiday Inventory. The holidays bring an increase in beverage inventory, particularly kegged inventory for bars and restaurants centered around draft programs.

Bar 471

Bar Customer Experience Brewery Inventory 471

Modern Restaurant Management

DECEMBER 18, 2023

Fifty-three percent of those respondents said they have reduced their cost of goods sold (COGS) through better inventory tracking of key ingredients. Ultimately, after a tumultuous few years, 2023 was better than many operators predicted. The survey also showed 75 percent of respondents expected their labor costs to increase in 2023.

2024 506

2024 2023 Back of House 2022 506

Modern Restaurant Management

MAY 2, 2022

Additionally, supply chain disruptions remain a huge problem, with 96 percent of restaurant operators saying they experienced supply delays or shortages last year. And seven out of ten operators said their restaurant doesn’t have enough employees to support customer demand. safety, quality, inventory, predictive ordering, etc.)

Food Safety 546

Food Safety Food Supply Waste Sustainability 546

Modern Restaurant Management

SEPTEMBER 29, 2021

With the pandemic still impacting restaurant’s and the foodservice supply chain, operators are looking for any ways to cut costs while ensuring their customers don’t notice. Here are three ways restaurant operators can cut costs without customers noticing: 1. This includes labor and inventory. Standardize Recipes.

Back of House 493

Back of House Inventory Food Supply Technology 493

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. Operators should continue to optimize these investments. Many operators say they are looking to bolster their back-of-house capabilities in the coming year.

Front of House 493

Front of House Back of House Point of Sale Online Ordering 493

Modern Restaurant Management

JUNE 15, 2021

Inventory stock changed significantly. These non-paper menus can be changed swiftly, allowing restaurants to remove items when inventory lags and promote items that have higher margin. In the best of circumstances, they should be linked to inventory and automated kitchens. Menus were trimmed to a fraction of original size.

Technology 508

Technology Loyalty Program Front of House Online Ordering 508

Modern Restaurant Management

MAY 10, 2022

These days, restaurants are on the search for solutions to minimize costs and provide efficiency throughout their operation. Why should you and your staff spend hours counting inventory, auditing invoices, and combing through contracts? The restaurant industry has been slow with change but has started to understand why it is necessary.

Supplies 493

Supplies Food Supply Audits Inventory 493

Modern Restaurant Management

FEBRUARY 27, 2023

While most restaurant operators will seek outside funding to get the second location running, it still takes time for a unit to become profitable once the doors open. Operators can also encourage Yelp reviews and use their social media platforms to engage with customers. Use creativity to market a restaurant on a limited budget.

Cash Management 474

Cash Management Point of Sale Inventory Email Marketing 474

Modern Restaurant Management

NOVEMBER 23, 2020

When your commercial fridges aren’t operating at full capacity, it has a negative impact on your business. From lost inventory to the increased risk for making customers sick, you need a dependable fridge that will keep your inventory and ingredients fresh.

Inventory 520

Inventory Hotels Operations Food 520

Modern Restaurant Management

SEPTEMBER 27, 2023

For restaurant owners, there are a number of issues in their workplace keeping them up at night and hindering them from successfully managing and operating their restaurant efficiently. Money and Inventory Management The profitability of a restaurant depends on the careful management of cash flow.

Cash Management 519

Cash Management Restaurant Law Food Safety Point of Sale 519

Modern Restaurant Management

AUGUST 16, 2024

The landscape of food safety is ever evolving with advancements in digital technology and new tools opening the door to a new era of higher operational efficiency and regulatory compliance.

Food Safety 472

Food Safety Catering Food Food Supply 472