Tableo

JULY 14, 2023

How many times have we heard our mums’ rattle on about not wasting food? Nowadays when looking in the mirror, perhaps I shouldn’t have obeyed However the fact remains that waste is the scourge of the 21st century. In this post we will share helpful advice and practical solutions to help you minimise food waste in your restaurant.

Waste 52

Waste Sustainability Food Audits 52

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. Vise spoke with Modern Restaurant Management (MRM) magazine about the opportunity for RFID in restaurants.

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Operations Food Supply Waste Food Safety 128

Ken Burgin

JUNE 6, 2023

I love using ChatGPT to develop training activities and materials for restaurant and cafe employees. I’ve used it here to brainstorm ideas for training modules for waiters, managers, cooks, head chefs, and baristas. This will help train staff in customer service skills and problem-solving.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

Culinary Digital

MAY 6, 2024

A streamlined menu serves as a cornerstone of enhanced cost management within a restaurant or food service establishment, bringing about a range of strategic advantages that can significantly impact the financial health and sustainability of the business. This simplicity streamlines the entire inventory management process.

Management 52

Management Management Equipment Sustainability 52

Modern Restaurant Management

MAY 2, 2022

To maximize your existing resources: Reduce food waste. Restaurants toss a jaw-dropping 22-33 billion pounds of food each year, and food waste costs the hospitality industry an astonishing $100 billion annually. With prices skyrocketing, restaurants should focus on eliminating food waste. Train continuously.

Food Safety 218

Food Safety Food Supply Waste Sustainability 218

The Rail

JULY 5, 2024

More than simply serving delectable dishes, it also involves the coordination of a smooth operation that not only satisfies consumers but also guarantees sustainable profitability. This blog will explore essential restaurant management tips that will help you enhance profitability and drive success in the competitive food service industry.

Management 52

Management Management Loyalty Program Point of Sale 52

ChowNow

AUGUST 19, 2024

Whether you’re a roadside fruit stand or a Michelin star restaurant, cash flow management is crucial. And there’s more to restaurant cash management than simply bringing in more money to cover expenses. However, poor restaurant cash flow management can result in failing to pay employees, vendors or debtors.

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Cash Management Management Management Inventory 78

The Restaurant Times

JULY 28, 2021

As per the Food Sustainability Index, a person wastes 494 pounds of food per year in the UAE, which is way higher than in the USA and Europe. High food waste is not just bad for restaurants, it also impacts the environment and food security significantly. Thus, there arises a need for an efficient waste management system. .

Waste 52

Waste Management Management Operations 52

7 Shifts

JULY 5, 2024

Running a restaurant is not just about serving great food; it’s also about managing finances. Make better financial decisions If you notice that your food costs are higher than expected, you can take action to reduce waste or find a cheaper supplier. Let’s explore the seven main components of restaurant P&L statements.

Cash Management 243

Cash Management Inventory Seasonal Menu Beverage 243

Modern Restaurant Management

FEBRUARY 8, 2023

At the heart of these restaurants is their commitment to sustainability, with top chefs championing locally-produced sustainable ingredients to create their award-winning dishes and working with smallholder farmers and suppliers. How do we move forward from this? The answer lies in technology. Food is a business of making people happy.

Fine Dining 197

Fine Dining Technology Front of House Sustainability 197

Sling

APRIL 27, 2023

Restaurant operations management is essential for the long-term health of your business. In this article, we examine the specific goals of restaurant operations management and discuss a number of ways to help you improve the program in your own business. Table of contents What is restaurant operations management?

Operations 78

Operations Management Management Inventory 78

Lavu

NOVEMBER 17, 2023

By continuously monitoring and optimizing profit margins, owners can unlock valuable insights that can guide them towards effective cost management and operational efficiency. By comprehending the financial dynamics at play, restaurateurs can make informed decisions that contribute to their overall profits and sustainability.

Fast Casual 138

Fast Casual Fine Dining Food Truck Loyalty Program 138

Open for Business

SEPTEMBER 2, 2024

Here are some strategies to keep your food costs in check: Regularly update recipes and train staff to follow them precisely and avoid over portioning. Create standardized recipes with exact measurements and train your kitchen staff to use the likes of portion scales or scoops to maintain accuracy.

Point of Sale 78

Point of Sale Seasonal Menu Customer Service Inventory 78

Apicbase

APRIL 28, 2023

Every report on food waste is a jaw-dropper. Food waste is a monumental problem with massive consequences. An estimated 32% of all food produced worldwide is lost or wasted from farm to fork (some reports even say between 40-50%). Food loss and waste represent about $940 billion in annual economic losses. on food costs.

Waste 52

Waste Food Point of Sale Inventory 52

Modern Restaurant Management

FEBRUARY 14, 2023

To accomplish this: Improve training efforts. Unfortunately, many restaurants are using archaic training programs, so update your training to be current, relevant, and tech driven. Since the COVID pandemic, hourly employee (crew, kitchen manager, service manager) turnover is higher than usual, around 194 percent.

Food Safety 189

Food Safety Kitchen Safety Loyalty Program Employee Relations 189

ChowNow

JULY 1, 2024

Implementing cost-saving measures not only helps in sustaining business operations but also ensures long-term success by improving financial stability and resilience. Learn from experts at ChowNow and 7shifts how you can manage inflation without raising menu prices.

Operations 78

Operations Food Website Management Online Ordering 78

Touch Bistro

MAY 10, 2021

And one area that is often overlooked is the question of how to reduce food waste in restaurants. Food waste costs restaurants a staggering $162 billion per year , and in America alone, restaurants generate as much as 33 billion pounds of food waste per year. Different Types of Restaurant Food Waste.

Waste 59

Waste Food Compost Tip Distribution 59

Xtra Chef

NOVEMBER 20, 2019

The holiday season can be a boon for many restaurants, but it can also exacerbate an issue that plagues the restaurant industry all year long: food waste. The Issue of Food Waste in the Restaurant Industry. Food waste in the restaurant industry is real. million tons of food waste annually.

Waste 75

Waste Front of House Compost Food 75

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. Management commitment to “source separation”—i.e. Two years later, the verdict is in.

Recycling 153

Recycling Waste Workshop Training 153

7 Shifts

AUGUST 2, 2024

By tracking metrics like customer retention and employee turnover rate, contribution margin, and menu item profitability, restaurant managers can identify each area’s strengths and what areas need improvement. Use this data to establish clear and specific goals and adjust your strategies as needed.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

Restaurant Engine

NOVEMBER 24, 2021

Manage your food costs and watch your restaurant grow and thrive. In this article, we look at how food service entrepreneurs are finding creative ways to manage food costs. In this article, we look at how food service entrepreneurs are finding creative ways to manage food costs. But what can you do? Thin Out Your Menu.

Food 118

Food Management Management Website Management 118

Goliath Consulting

DECEMBER 4, 2023

In today’s environmentally conscious world, consumers increasingly prefer businesses that prioritize sustainability. Investing in one of these, such as a smart fridge, can also reduce food waste. Additionally, maintenance of this system prevents unnecessary energy and financial waste.

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Sustainability Equipment Waste Sourcing 78

Modern Restaurant Management

DECEMBER 27, 2023

However, persistent labor shortages are pushing restaurants to explore automation and artificial intelligence to streamline operations – from kitchen management to customer service – to alleviate staffing pressures while also enhancing efficiency.

2024 202

2024 Food Supply Kitchen Safety Influencer 202

Culinary Cues

JULY 8, 2021

This knee-jerk reaction is true with positions from dishwasher to chef, and server to manager. Investing in training will also fall by the wayside as it is viewed as a wasted investment of time and money. First, and maybe most important from a business perspective: THIS IS NOT A SUSTAINABLE PRACTICE. CAFÉ Talks Podcast.

Sports 473

Sports Take-out Café Training 473

Culinary Cues

MAY 4, 2022

The chef and manager cannot watch every penny, but you and your co-workers can. [] RESPECT OTHERS: Male, female, young, old, dishwasher or executive chef, owner, manager, vendor, delivery driver, co-workers, farmer, guest, health inspector and anyone else who crosses your path – BE RESPECTFUL! PLAN BETTER – TRAIN HARDER.

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2022 Education Coaching Kitchen Safety 378

MBB Hospitality

NOVEMBER 15, 2023

In the restaurant industry, managing food costs is not just an operational task—it’s a strategic imperative. Leveraging technology can streamline these processes, reducing waste and ensuring precise portion control. Train your staff to understand these margins as well, so they can effectively upsell higher-margin items.

Seasonal Menu 52

Seasonal Menu Food Waste Loyalty Program 52

Culinary Cues

DECEMBER 17, 2020

A reduction in restaurant business leads to crop waste, unplanted land, and serious cash flow problems for farmers. Without extended PPP benefits, bank loan deferrals, help for landlords, and business recovery training for small restaurants – this system will crumble. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

Uniforms 471

Uniforms Cash Management Brewery Consumer Goods 471

Modern Restaurant Management

JANUARY 8, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits.

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2024 Loyalty Program Cash Management Customer Experience 215

Modern Restaurant Management

NOVEMBER 22, 2022

Managers and owners must develop strategic hiring plans through the end of 2022 and into 2023 to protect staff from long hours and burnout. However, limited budgets and resources necessitate thoughtful hiring decisions in order to reduce wasted time and costs on advertising positions or training new hires. How to avoid.

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Hiring Recruiting Employee Relations Mobile Ordering 205

Modern Restaurant Management

AUGUST 2, 2024

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of LTO impact, influencer impact and no-show fees. Another 37 percent are focused on staff enhancements, including additional training, recruitment, salaries, and other benefits.

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Influencer Pricing 2024 Social Media 100

ChowNow

JUNE 27, 2024

With inflation rising and the job market becoming more competitive, finding and retaining talent while managing costs is a top priority for restaurateurs. Sukh Singh , Senior Sales Manager at 7shifts, offered deep insights into effective labor cost management practices. “Regular training and communication are key.

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Webinar Point of Sale Restaurant Law Equipment 88

The Rail

APRIL 25, 2023

However, with increased demand comes the need for effective delivery management. Effective delivery management is crucial for restaurants to ensure timely and accurate deliveries, maintain customer satisfaction, and ultimately, drive revenue.

2023 59

2023 Delivery Management Management 59

Squirrel Systems

JUNE 24, 2024

Regular Training: Conduct regular training sessions for kitchen staff to reinforce cooking techniques and quality standards. Strategy: Staff Training: Invest in comprehensive training programs for front-of-house staff to enhance customer service skills.

Operations 52

Operations Loyalty Program Kitchen Safety Food Safety 52

Modern Restaurant Management

DECEMBER 28, 2023

AI is now playing a role in many significant areas ranging from enhancing supply chain management to streamlining customer interactions, ultimately ensuring seamless functioning within restaurants. But AI powered technologies are not limited to kitchen operations. They also extend to customer-facing areas of the business.

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2024 Dietary Restrictions Customer Experience Customer Service 123

Modern Restaurant Management

FEBRUARY 28, 2024

QSRs are also addressing sustainability and health concerns. Fine-tuned scheduling, proactive management, and continuous training harmonize staff efforts with the fast-paced QSR landscape, ensuring teams align with business goals and evolving demands. Behind the scenes, investments in employee well-being are crucial.

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Fast Casual Fine Dining Customer Service Casual 117

Perfect Daily Grind

SEPTEMBER 13, 2019

To avoid waste of both ingredients and profits, take a look at these practical tips to design a coffee shop food menu. The longer and more complicated your menu, the more potential there is for waste. Then train your staff members so that they know how to prepare each item well. A croissant and coffee in a coffee shop.

Waste 97

Waste Menu Café Food 97

Sustainability Beyond the Plate

JUNE 30, 2017

The Food Service Tecnology Center (FSTC) held two educational seminars in June covering the relationship between food and energy waste. The big take-away: “Reduce” is by far the most cost effective and sustainable approach to cutting food waste. Specifically, if you cook less food, does that lower the energy bill?

Waste 40

Waste Seminar Recycling Food 40