Modern Restaurant Management

SEPTEMBER 7, 2022

While restaurants have always been intentional about food waste, menu offerings, and purchasing, I see operators doubling down on looking for any efficiency to help save money right now. Tap Into Technology to Make Menu Engineering Easier. This could include inconsistent portioning, kitchen waste, and employee theft.

Menu 491

Menu Management Management Waste 491

Modern Restaurant Management

MARCH 2, 2022

Restaurant menu prices continue upward as the U.S. But with rising food and supply costs, how can operators keep menu prices low when they have to pay more for inventory? Run LTO’s to Reduce Food Waste. This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform.

Pricing 487

Pricing Menu Food Supply Waste 487

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

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

Modern Restaurant Management

NOVEMBER 18, 2021

The survey examines top restaurant industry trends across categories including menu offerings, beverages, flavors, global inspirations, packaging/off-premises trends and industry macro-trends. Sustainability will continue to influence menus and how restaurants make decisions across the board.

2022 493

2022 Menu Recycling Sustainability 493

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 306

Customer Experience Operations Back of House Customer Service 306

Modern Restaurant Management

DECEMBER 30, 2024

This reduces waste and ensures menu availability, even during busy periods. However, inconsistencies across platforms and unanticipated errors, such as unavailable menu items or out-of-sync systems, often frustrate customers. Menu innovation has become a key way to deliver value.

2025 450

2025 Dine-in Mobile Ordering Customer Experience 450

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

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. If you’re giving away bubbles for free, this is the most economical — and waste-free — way to do it.

Fine Dining 331

Fine Dining Customer Experience Compost Recycling 331

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. Despite the popularity of our events, we will continue to keep them small but mighty in 2025."

2025 450

2025 Beverage Fine Dining Guest Recovery 450

Modern Restaurant Management

OCTOBER 7, 2024

In 2025, more plant-based menu items will be appearing at an incredible rate of speed as well. Controlling food waste is a hot topic in the industry as well. Food Waste Management Food waste management has always been a challenge for the restaurant industry. This is a trend I hope will go away. For $14.99

2025 474

2025 Loyalty Program Waste Compost 474

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 334

Hotels Fine Dining Seasonal Menu Healthcare 334

Modern Restaurant Management

JANUARY 20, 2021

Growing your produce is an especially great way to: Choose fruits and vegetables you want to feature on a menu. Waste Reduction. Another way to make your restaurant more sustainable is to reduce the amount of waste you produce through daily operations. You can also cut back on waste by simplifying your menu.

Sustainability 537

Sustainability Food Supply Front of House Transportation 537

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

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.

Waste 78

Waste Inventory Food Point of Sale 78

The Restaurant Group

DECEMBER 8, 2024

Introduction to Food Waste in Restaurants Food waste is a significant challenge for the restaurant industry, impacting both the environment and profitability. Understanding how to reduce food waste in restaurants is the first step toward sustainable and cost-effective operations.

Waste 78

Waste Compost Food Recycling 78

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. Self-service technology allows restaurants to focus on what really matters–customer satisfaction. Technology is quickly becoming a lifeline for survival.

Technology 221

Technology Front of House Customer Service Back of House 221

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. They have to price it on the menu and add it to the inventory.

Pricing 520

Pricing Food Seasonal Menu Food Order 520

Modern Restaurant Management

MARCH 19, 2025

A strong POS system can streamline operations, inventory and menu management, assist with staffing shortages and scheduling conflicts, as well as assist with sorting through data and sales patterns to help personalize marketing campaigns in a new location. Tracking inventory can prevent unnecessary and costly food waste.

POS 221

POS Loyalty Program Inventory Food Order 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

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.

Back of House 221

Back of House Seasonal Menu 2024 Customer Experience 221

Modern Restaurant Management

NOVEMBER 4, 2021

Is this bringing in customers that tend to order from the dinner or lunch menu? How far are customers driving for this new menu item? This all equates to less wasted ad spend and a more loyal user base. Adding Location Insights to the Menu. Has there been a decrease in the share of visits to competitor locations?

Mobile Ordering 508

Mobile Ordering Marketing Menu Fast Casual 508

Modern Restaurant Management

JUNE 24, 2024

Diners should expect to be delighted by modernized comfort food and low-waste menus, according to Unilever Food Solutions’ Future Menus Top North America Trends 2024 report. Limited words on the menu gives server the opportunity to interact with their guest more.

Seasonal Menu 470

Seasonal Menu Social Media 2024 Waste 470

Modern Restaurant Management

FEBRUARY 17, 2025

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 "An egg contract, in this case – is a time-tested safeguard when dealing with fluctuating food costs. ."

Hospitality 221

Hospitality Food Supply Seasonal Menu 2025 221

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. Food Waste and Supply Chain Disruptions Unreliable suppliers, fluctuating food costs, and excessive waste can quickly eat into a restaurants bottom line.

Operations 195

Operations Management Management Front of House 195

Modern Restaurant Management

SEPTEMBER 28, 2020

Whether that be via restaurant operations, menu improvements, or services, there are quite a few criteria that restaurant owners constantly juggle to create the perfect balance. Reduce Your Food Waste. To fully utilize the food you have purchased, you should track the waste in your restaurant. Conduct a Competitive Analysis.

Operations 553

Operations Website Management Social Media Customer Service 553

Modern Restaurant Management

MAY 19, 2022

Menu engineering is a top-down approach to increasing revenue while Actual versus Theoretical (AvT) – tracking the difference between theoretical food costs and actual food costs – is a bottom-up approach to controlling costs. Create More Profitable Menus with Menu Engineering. Prioritize Accurate Recipe Costing.

Food Supply 469

Food Supply Waste Point of Sale Inventory 469

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. Recipe Costing.

Inventory 520

Inventory Management Management Waste 520

Goliath Consulting

JANUARY 25, 2025

Health-Focused Restaurant Concepts Smaller or Streamlined Menus As diners prioritize healthier options, smaller menus are emerging as a strategic approach. By focusing on nutrient-dense dishes, restaurants can reduce waste, optimize ingredient sourcing, and provide curated choices that align with current wellness trends.

Dietary Restrictions 221

Dietary Restrictions Food Email Marketing Customer Experience 221

7 Shifts

OCTOBER 28, 2024

Bars that effectively manage their inventory and reduce waste tend to maintain higher margins. Reevaluating the prices of your drinks and knowing the types of drinks you sell can help you earn more for each bottle, as well as implementing portion control and even redesigning your menu. Did you know that just 1 oz.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 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

SEPTEMBER 22, 2022

This exercise can also help you identify – and resolve – issues that are wasting money, like over portioning, over ordering, and theft. Reduce food waste. In the US, we waste between 30-40 percent of our food supply, which equates to an astonishing 133 billion pounds and $161 billion in waste, according to the USDA.

Food Supply 530

Food Supply Supplies Food Waste 530

Modern Restaurant Management

FEBRUARY 17, 2025

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 "An egg contract, in this case – is a time-tested safeguard when dealing with fluctuating food costs. ."

Hospitality 221

Hospitality Food Supply Seasonal Menu 2025 221

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 434

Food Seasonal Menu Waste Point of Sale 434

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.

2025 195

2025 Technology Loyalty Program Mobile Ordering 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

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. To do this, restaurants will either need to use lower cost food items or raise menu prices. Another way to introduce price increases is to introduce new elements to the menu.

Pricing 490

Pricing Food Supply Seasonal Menu Menu 490