Modern Restaurant Management

MARCH 2, 2022

Restaurant menu prices continue upward as the U.S. Operators are being forced to make changes in an effort to navigate the price escalation. Technomic also reported that 45 percent of consumers say they usually pick restaurants with lower prices. Run LTO’s to Reduce Food Waste. percent on an annual basis.

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Pricing Menu Food Supply Waste 487

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. Ben Johnston is the Chief Operating Officer of Kapitus. Ben Johnston is the Chief Operating Officer of Kapitus.

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Pricing Food Supply Seasonal Menu Menu 490

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

AUGUST 17, 2020

Although this means that we are now down to just 20 percent of our business, we are able to stay afloat financially by applying the same waste reduction efficiencies in our own work that we pass on to our consulting clients. Historically, we have trained cafeteria staff to cook food from scratch while also reducing food and labor waste.

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Waste Food Compost Food Supply 474

EATER

SEPTEMBER 20, 2023

In the bread aisle, you see two loaves identically wrapped; both are perfectly edible, but one is a day older and costs half the price. This is a business practice called dynamic pricing, and it may be coming soon to a supermarket near you. The price is changing throughout the [time] horizon.” Which do you choose?

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Waste Pricing Airlines Food 344

Modern Restaurant Management

SEPTEMBER 9, 2021

Otherwise, these products may go to waste. The data to analyze with food is the following: food sales, food costs, sales mixture, food inventory, cost of goods sold, menu pricing, invoice reviews for accuracy of pricing, stock on hand, beginning and end of day protein counts, and daily sold items. Good words sell food.

Pricing 520

Pricing Food Seasonal Menu Food Order 520

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. Instead, the focus should be on sharpening what already works.

2025 450

2025 Dine-in Mobile Ordering Customer Experience 450

Culinary Cues

MARCH 10, 2025

Every cook, at least every serious cook, seems to want to work in one of those exceptional fine dining or cutting-edge experimental operations that are depicted in shows like Chefs Table or The Bear. These opportunities are far more limited in that single unit operation even though their chef may be exceptional and the menu noteworthy.

Hotels 316

Hotels Fine Dining Seasonal Menu Healthcare 316

Modern Restaurant Management

JULY 26, 2022

Inflation, supply chain disruptions, and an unforgiving labor market have created a perfect storm for restaurant owners and operators. As costs rise and pressures pile up, the time is now to perform a complete audit of the true costs of human resources operations. The mounting headwinds are unrelenting.

Audits 507

Audits Operations 2006 Hiring 507

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. Commercial operators who have been impacted have moved swiftly to repopulate hens. Other things to do: manage food waste and examine your P&L. "It's Through January 2025, the U.S.

Hospitality 221

Hospitality Food Supply Seasonal Menu 2025 221

Modern Restaurant Management

MARCH 21, 2025

As technology bridges gaps in industries and societies around the world, making advanced solutions accessible to independent operators is vital to their success. Scalable solutions like self-service kiosks and predictive analytics are transforming the way small businesses operate. The result?

Technology 221

Technology Front of House Customer Service Back of House 221

Modern Restaurant Management

DECEMBER 31, 2024

This zero waste cooking technique will also allow chefs and bartenders to creatively repurpose leftover produce and give it new life. High menu prices have been an issue in the industry in recent years due to inflation, resulting in a decline in traffic as diners wish to spend less.

2025 450

2025 Beverage Fine Dining Guest Recovery 450

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. Commercial operators who have been impacted have moved swiftly to repopulate hens. Other things to do: manage food waste and examine your P&L. "It's Through January 2025, the U.S.

Hospitality 221

Hospitality Food Supply Seasonal Menu 2025 221

7 Shifts

NOVEMBER 15, 2024

Looking for someone to oversee day-to-day operations is a critical business decision that needs careful consideration. For example, they may hold regular team meetings to go over new policies or operational updates. A manager who encourages empathy and teamwork between the two sides guarantees smoother operations.

Leadership 195

Leadership Management Management Operations 195

7 Shifts

NOVEMBER 25, 2024

As a restaurant manager or operator, you are the driving force in productivity – leading your staff and keeping customers happy. Many restaurant operators juggle multiple locations, and adding managers adds another link in the chain of command to manage. This leads to the abnormally high turnover rate most operators experience today.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

ChowNow

FEBRUARY 12, 2025

By the time you finish this article, youll know how to approach restaurant marketing the right way and not waste time doing guesswork, crossing your fingers, and then hoping you see new customers walking through the door. Whether youre an independent operator or part of a small chain, visibility is everything.

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2025 Marketing Email Marketing Operations 195

Modern Restaurant Management

OCTOBER 28, 2021

Taking inventory is one of the most tedious processes in restaurant operations. With a labor shortage looming over the foodservice industry, operators don’t have time to focus on their inventory. ” Reduce Waste. This leaves room for unused ingredients to go to waste. Prevent Shortages.

Inventory 520

Inventory Management Management Waste 520

Modern Restaurant Management

MAY 2, 2022

Soaring prices, continued supply chain disruptions, and ongoing staffing shortages are creating a perfect storm for restaurants. Additionally, supply chain disruptions remain a huge problem, with 96 percent of restaurant operators saying they experienced supply delays or shortages last year. Use what you have. in one tech stack.

Food Safety 546

Food Safety Food Supply Waste Sustainability 546

Modern Restaurant Management

SEPTEMBER 7, 2022

Every operator I talk to right now is feeling the pain of supply chain disruptions and high food costs. Only 25 percent of operators believe their restaurant will be more profitable this year than last, in large part because 90 percent also say their food costs are higher now than pre-pandemic.

Menu 491

Menu Management Management Waste 491

EATER

OCTOBER 15, 2024

Rifrullo’s rustic-modern décor, mismatched dishware, and chalkboard sign welcoming guests to “be yourself, make friends, find harmony, and relax,” are as inviting as its prices, which top out at $16 for the salmon burger. When food waste goes to landfills, it creates methane , a powerful greenhouse gas. We’re very open to induction.

Compost 296

Compost Food Equipment Waste 296

ChowNow

MARCH 7, 2025

When used strategically, customer data can help you personalize marketing, streamline operations, and create a better dining experience for your guests. The more you understand your customers, the better you can fine-tune your marketing and pricing strategies. It improves operational efficiency. You can increase revenue.

Loyalty Program 195

Loyalty Program Email Marketing Online Ordering Point of Sale 195

Modern Restaurant Management

SEPTEMBER 9, 2022

Rising Overhead Costs Are Hiking up Prices. Restaurant owners and operators are facing considerable rising costs from many angles simultaneously. Operational profitability is hard to obtain in moments like this, especially for smaller restaurants. Understandably, restaurants are in no position to waste labor, energy, or cost.

Inventory 474

Inventory Equipment Waste Pricing 474

Modern Restaurant Management

OCTOBER 2, 2020

One thing that many restaurants are not doing right now is taking the time to evaluate the core services that keep their businesses operating. The truth is: waste management, recycling, hood cleaning and grease trap services are more often than not a source of overspending and inefficiency. Centralization: Protection from Overspending.

Sustainability 362

Sustainability Operations Management Management 362

ChowNow

MARCH 27, 2025

10 Online Food Delivery Key Performance Indicators (KPIs) to Monitor Next, well break down the essential food delivery KPIs every restaurant should trackand how each one impacts the success of your online ordering operations. How to improve it Streamlining kitchen operations is key to reducing prep time. Portion size.

Delivery 195

Delivery Online Ordering Loyalty Program Food 195

7 Shifts

MAY 31, 2021

That's why restaurateurs rely on restaurant operations. With clearly defined and enforced restaurant operations, restaurants achieve maximum efficiency and profitability. But the term itself is broad enough to impose a simple yet essential question: what exactly is the concept of restaurant operations? Areas of Operation.

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Operations Inventory Hiring Customer Service 363

ChowNow

MARCH 20, 2025

Instead of manually updating prices, items, and descriptions across your website ordering and third-party delivery apps, this software allows you to make changes in one place and sync them everywhere instantly. Incorrect pricing can cut into margins, and outdated offerings can cost you canceled orders, negative reviews, and lost revenue.

Menu 195

Menu Management Management Online Ordering 195

Modern Restaurant Management

MAY 19, 2022

Neck and neck with the labor shortage, inflation has recently become a huge issue that operators are forced to combat. 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. Take Advantage of QR Codes.

Food Supply 469

Food Supply Waste Point of Sale Inventory 469

7 Shifts

OCTOBER 28, 2024

It just goes to show how important drink pricing and cost management are to maximizing profits. Once you have that total, subtract all of your costs, such as labor, inventory, rent, utilities, and other operating expenses. Bars that effectively manage their inventory and reduce waste tend to maintain higher margins.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

ChowNow

MARCH 13, 2025

Managing delivery orders shouldnt feel like running an obstacle course, but for many restaurant operators, thats exactly what it is. A centralized system that pulls in orders from every platform, streamlines operations, and eliminates the need for multiple screens and logins? Are delivery prices aligned with in-house costs?

Delivery 195

Delivery Food Food Order Point of Sale 195

Modern Restaurant Management

NOVEMBER 11, 2021

In order to reduce cost, waste, and optimize inventory, the process begins with planning and forecasting. Operators need to monitor revenue, cost, and inventory daily so they can remain agile and iterate on new concepts. Your supply chain is a good place to look for a leg-up on price, product, and consumer trust.

Supplies 546

Supplies Management Management Food Supply 546

Modern Restaurant Management

JULY 22, 2024

High electric bills and wasted energy are the last things on their minds. The cost of powering up restaurants’ air conditioning enterprise-wide—on top of inflation, the high price of staples like meat, and staff salaries—can dilute their financial strength at a time of significant growth. According to the U.S.

Equipment 493

Equipment 2024 Point of Sale Waste 493

ChowNow

FEBRUARY 13, 2025

Most of the restaurant technology tools operators use every day were first introduced years ago, but it wasnt until the 2020 Tech Boom, brought on by COVID-19, that widespread adoption became essential. Do you lose money due to food waste? Identify your biggest pain points. Start by pinpointing where your restaurant struggles the most.

2025 195

2025 Technology Loyalty Program Mobile Ordering 195

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

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. According to the National Restaurant Association , 62 percent of operators say their restaurant needs more employees to support customer demand. The KFC-Taco Bell collaboration is likely to ring a bell.

Technology 474

Technology Consumer Goods Supplies Waste 474

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. What are the main obstacles for brands and operators to integrate more robotics in restaurants? There are several significant obstacles for brands looking to integrate robotics into their operations.

Food Safety 473

Food Safety BOH FOH Kitchen Safety 473

7 Shifts

APRIL 25, 2022

BI points out the big swings restaurants can make to improve their operations and profitability. Tools like the Operations Overview feature in 7shifts even allows you to drill down to see the discrepancy between projections and actuals for both sales and labor data for every location. Actual hours exceed earned hours.

Operations 370

Operations Point of Sale Inventory Restaurant Law 370

Modern Restaurant Management

JUNE 18, 2021

The COVID-19 pandemic led to fluctuations in domestic producer prices, particularly in the food sector , according to the U.S. Combine the rising prices of food with the drive to be more sustainable, and we have reached the point where we need to reduce, reuse, and shop local. Rather than waste food, we can redistribute it.

Sustainability 508

Sustainability Tip Distribution Food Food Supply 508