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 419

2025 Loyalty Program Customer Experience Online Ordering 419

Modern Restaurant Management

APRIL 17, 2024

Eighty-one percent of diners said they would either stop going to a restaurant altogether or alter their dining hours to avoid prices surging during peak hours and 64 percent said they have a negative reaction to restaurants using surge and dynamic pricing, according to a HungerRush’s National Restaurant Price Surging Survey.

Pricing 493

Pricing Loyalty Program Customer Experience Consumer Goods 493

Modern Restaurant Management

OCTOBER 2, 2023

Food waste is recognized as an endemic challenge around the world. is wasted each year, about 119 billion pounds, estimated at over $408 billion. For restaurants, an industry with challenging profit margins, minimizing food waste is nothing less than a survival strategy. But unchecked waste can threaten the bottom line.

Waste 466

Waste Technology Food Inventory 466

Modern Restaurant Management

DECEMBER 30, 2024

At the same time, a rise in fast-food prices driven by inflation is reshaping consumer behavior, with many customers now treating fast food as a splurge rather than a convenience. This reduces waste and ensures menu availability, even during busy periods. Menu innovation has become a key way to deliver value.

2025 450

2025 Dine-in Mobile Ordering Customer Experience 450

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. The Problem with Restaurants’ Supply Chain Food Waste You’ve probably felt forced to raise menu prices to offset losses incurred by wholesale prices rising and fewer people eating out.

Food Supply 130

Food Supply Waste Supplies Food 130

Restaurant Business

OCTOBER 23, 2024

These systems can understand various accents and dialects, process orders accurately, and even upsell menu items based on customer preferences. This level of precision in forecasting helps restaurants reduce food waste - a significant issue in the industry - by up to 20%.

Customer Experience 301

Customer Experience Operations Back of House Customer Service 301

Modern Restaurant Management

FEBRUARY 17, 2025

We can expect to see a prolonged period of higher egg prices through the Easter and well into 2025, according to a repor t from CoBank. Approximately 70 percent of the menu items at the breakfast and brunch brand with 34 locations features eggs as an ingredient. Other things to do: manage food waste and examine your P&L. "It's

Hospitality 221

Hospitality Food Supply Seasonal Menu 2025 221

Culinary Cues

MARCH 10, 2025

How each area contributes to the whole is a lesson learned in large properties like hotels, resorts, and clubs. [] MENU DIVERSITY A multi-outlet hotel, as an example, will likely have a breakfast restaurant, a family oriented mid-priced restaurant, and a fine-dining operation.

Hotels 316

Hotels Fine Dining Seasonal Menu Healthcare 316

Modern Restaurant Management

FEBRUARY 17, 2025

We can expect to see a prolonged period of higher egg prices through the Easter and well into 2025, according to a repor t from CoBank. Approximately 70 percent of the menu items at the breakfast and brunch brand with 34 locations features eggs as an ingredient. Other things to do: manage food waste and examine your P&L. "It's

Hospitality 221

Hospitality Food Supply Seasonal Menu 2025 221

Modern Restaurant Management

DECEMBER 31, 2024

From salted egg yolks and chili crunch fusions to mushroom-infused teas and freeze-dried fruit powder garnishes, Kimpton’s in-house experts share the standout ingredients, menu items and techniques that will come to the table in 2025. Harmonizing Heat A desire for bold and complex sauces and spices has hit America in recent years.

2025 450

2025 Beverage Fine Dining Guest Recovery 450

EATER

DECEMBER 4, 2024

“It felt like nickel and diming people to also charge them a few bucks for sparkling water,” says David Barzelay of San Francisco’s Lazy Bear , where dinner is $295 a person for a set tasting menu. Sinzer also considers what ensures diners feel like the price tag equates to a full experience. “We

Fine Dining 330

Fine Dining Customer Experience Compost Recycling 330

7 Shifts

NOVEMBER 25, 2024

Staff productivity plays the largest role in restaurant revenue, which is why it’s so important to invest in your recruiting and hiring strategies, finding like-minded individuals to move your restaurant forward while minimizing time waste. According to Forbes , 50% of employees waste parts of their day on their phones.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

Modern Restaurant Management

MAY 27, 2021

When restaurants use digital menus, order forms and other mobile tools via a contactless kiosk, it reduces the waste and pollution associated with printing physical versions of those items. That’s why restaurants should put digital forms and contactless kiosks on the post-pandemic menu.

Menu 479

Menu Mobile Ordering Food Safety Online Ordering 479

7 Shifts

OCTOBER 28, 2024

It just goes to show how important drink pricing and cost management are to maximizing profits. Bars that effectively manage their inventory and reduce waste tend to maintain higher margins. Bar profit margin and pour cost Some high-performing bars can reach higher margins by optimizing their costs and pricing strategies.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

ChowNow

MARCH 7, 2025

The more you understand your customers, the better you can fine-tune your marketing and pricing strategies. You can also use sales trends to adjust menu pricing and share customer-favorite menu items, helping you get the most out of high-demand dishes. You can increase revenue. Give customers a more memorable experience.

Loyalty Program 195

Loyalty Program Email Marketing Online Ordering Point of Sale 195

ChowNow

MARCH 21, 2025

Understanding your target market is the foundation of making smart decisions for your menu, pricing, and overall guest experience. Without a well-defined target market, restaurants risk wasting resources on strategies that dont connect and menu offerings that dont selltrying to appeal to everyone, but standing out to no one.

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

ChowNow

MARCH 27, 2025

Restaurants can optimize their menu by highlighting delivery-friendly items, improve kitchen workflows through better station organization, and track prep times to identify bottlenecks. Menu Updates: Introducing new items or making existing offerings more appealing can attract more customers. Portion size.

Delivery 195

Delivery Online Ordering Loyalty Program Food 195

Modern Restaurant Management

OCTOBER 28, 2021

When inventory management is done the right way, operators can reduce costs, reduce waste, and reduce the number of hours spent managing this important variable of their business. When you don’t know the true cost of each of your menu items, there is no way to accurately order the right amount of ingredients. Prevent Shortages.

Inventory 520

Inventory Management Management Waste 520

Modern Restaurant Management

MAY 19, 2022

The prices of goods and services have increased 8.5 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.

Food Supply 469

Food Supply Waste Point of Sale Inventory 469

Modern Restaurant Management

MARCH 21, 2025

Every order placed at a kiosk generates valuable data, allowing restaurants to better understand customer preferences, forecast demand, and optimize menu offerings. Digital menus and smart signage. Printed menus can quickly become outdated, forcing restaurants to reprint every time a seasonal dish is introduced or prices change.

Technology 221

Technology Front of House Customer Service Back of House 221

Lavu

MARCH 28, 2025

By accurately tracking ingredient costs and streamlining menu pricing, it helps restaurants minimize waste, maintain profit margins, and make data-driven decisions. Heres why recipe costing integration matters: Real-time tracking : Automatically updates ingredient costs and inventory levels to reduce waste and improve accuracy.

Menu 78

Menu POS Inventory Seasonal Menu 78

ChowNow

MARCH 14, 2025

Without a strong system in place, even the best restaurants in the world will struggle with unhappy customers, high turnover rates, wasted inventory, and razor-thin profit margins. This means budgeting, tracking expenses like food and labor, and adjusting pricing to balance profitability with customer appeal.

Operations 195

Operations Management Management Front of House 195

Modern Restaurant Management

NOVEMBER 11, 2021

In order to reduce cost, waste, and optimize inventory, the process begins with planning and forecasting. That includes being able to analyze data on top-performing menu items down to the ingredient level, supplier performance, prime cost, and peak demand times by ordering channel.

Supplies 546

Supplies Management Management Food Supply 546

ChowNow

FEBRUARY 13, 2025

Do you lose money due to food waste? A higher-priced system that saves time and reduces errors might be more valuable than a cheaper, less effective alternative. Real-Time Data & Analytics : Track sales trends, top-selling menu items, and peak business hours to make informed decisions. Identify your biggest pain points.

2025 195

2025 Technology Loyalty Program Mobile Ordering 195

Lavu

MARCH 21, 2025

Restaurants can now use customer data to enhance restaurant menu design, creating smarter menus that increase profits and improve the dining experience. This approach also helps reduce food waste and maximize customer satisfaction. Spot Best-Sellers : Focus on the 16% of menu items that drive 80% of sales. Keep reading.

Design 78

Design Menu Seasonal Menu Point of Sale 78

Modern Restaurant Management

MARCH 21, 2023

Many brands have been experimenting with new technology to help reduce the demand for labor and combat recent price inflation. Smart menus and app-based ordering are examples of platforms that allow brands to relay information to customers in real-time, saving time and resources in communicating or justifying a price change.

Technology 474

Technology Consumer Goods Supplies Waste 474

7 Shifts

AUGUST 29, 2019

Menu engineering: while the name might suggest you need to go to college at MIT to be good at it, is actually a common and essential task that all restaurateurs should regularly undertake. Menu engineering can be simplified as the steps taken to increase the profitability of a restaurant menu. Menu Pricing and 2.

Menu 279

Menu Point of Sale Website Management Online Ordering 279

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.

Food 412

Food Seasonal Menu Waste Point of Sale 412

Modern Restaurant Management

SEPTEMBER 9, 2024

The company's Beastro was designed to use AI to create personalized dishes, thereby cutting labor costs and cutting food waste. Additionally, many robots lack the versatility required to handle a wide range of cuisines and cooking processes, posing a challenge for operators needing adaptable solutions for diverse menu offerings.

Food Safety 473

Food Safety BOH FOH Kitchen Safety 473

Modern Restaurant Management

FEBRUARY 27, 2023

Careful forecasting can help improve order accuracy and reduce waste. It also may be time to update the restaurant’s menu. By minimizing the menu options, a unit can limit the amount of inventory needed to order each week. Cross utilizing menu items helps reduce waste and save money.

Cash Management 474

Cash Management Point of Sale Inventory Email Marketing 474

Modern Restaurant Management

FEBRUARY 4, 2022

Restaurants will also explore delivery options beyond costly third-party partnerships, and hike delivery menu prices to make the channel more lucrative as off-premise demand holds steady. Simplified Menus. Menu variety plays a substantial role in every dining experience. Health-Conscious Food Will Dominate Menus.

2022 547

2022 Customer Service Online Ordering Website Management 547

Lavu

MARCH 17, 2025

With rising ingredient prices and tight profit margins, understanding the food cost formula can make the difference between financial success and failure. By accurately calculating food costs, restaurant owners can set the right menu prices, reduce waste, and maximize their profits. Whole Wheat Bun $0.30 Avocado(1/4) $1.20

Food 78

Food Waste Inventory Seasonal Menu 78

ChowNow

MARCH 13, 2025

These small errors add up, leading to unhappy customers, negative reviews, and wasted food costs. Are delivery prices aligned with in-house costs? The result: Menus, pricing, and availability stay consistent across all platforms, ensuring a smoother customer experience. Maybe a large salad is marked as a small.

Delivery 195

Delivery Food Food Order Point of Sale 195

Lavu

NOVEMBER 29, 2024

Here’s what you can achieve with these tools: Track Performance : Identify which menu items are popular and profitable. Improve Margins : Monitor contribution margins to adjust pricing effectively. Streamline Operations : Reduce inventory waste by up to 75% and prevent overstocking. Ready to upgrade?

Menu 78

Menu Seasonal Menu POS Inventory 78

Modern Restaurant Management

DECEMBER 13, 2022

Labor and Waste Savings. Not only does sous vide cut labor costs, but it also cuts waste. By using sous vide, restaurants can dramatically reduce waste while simultaneously enhancing the quality of their dishes. Using sous vide can also help restaurants to lock in prices for future events, banquets, or menu offerings.

Waste 474

Waste Food Supply Food Order Take-out 474

SpotOn

MARCH 21, 2025

Menu pricing is a delicate dance. Just when you've found the ideal menu item price, the cost of eggs skyrockets and you're back to square one. To make up for these prime costs, most restaurants add a "markup" to their menu prices. Food cost percentage pricing strategy 1.

Pricing 52

Pricing Menu Point of Sale Seasonal Menu 52

Lavu

FEBRUARY 28, 2025

POS systems do more than just process payments they enable restaurants to personalize menus by analyzing customer data. Learn more in our latest post: How POS Systems Enable Menu Personalization. Real-Time Updates : Adjust menus instantly for accuracy and relevance. Improves Operations : Smarter inventory and menu management.

POS 78

POS Menu Dietary Restrictions Loyalty Program 78