Modern Restaurant Management

JANUARY 20, 2023

The sudden demand surge is often more than suppliers can handle, leaving many restaurant and c-store operators without staple ingredients. Between coping with erratic availability, inflated prices, and a widespread labor crisis, operators need to make strategic decisions about the ingredients they use.

Food 419

Food Food Supply Customer Service Food Safety 419

Culinary Cues

JANUARY 19, 2025

Many have praised him as one of the finest chefs to have graced the American culinary scene while some may push aside tradition and classical ways as outdated, but none will deny that he represented all that is good about professionals, all that the white uniform represents, and how important it is to be kind and giving, a great man.

Uniforms 344

Uniforms Education Waste Blog 344

Culinary Cues

OCTOBER 20, 2021

Measure your cuts, look at your waste – improve every day until you are fast and ALWAYS accurate. [] TURN 300 POTATOES PERFECTLY, THEN ASK AGAIN IF YOU CAN WORK THE LINE: Why is it important for a potato to have seven equal sides? Everything is everyone’s job. At the top of the list is cleaning! Stock is as much symbolic as it is functional.

Front of House 493

Front of House Uniforms Back of House Kitchen Safety 493

Culinary Cues

FEBRUARY 8, 2020

It is the team behind the chef that makes a successful restaurant; it is the team that executes the chef’s vision; and it is the team’s focus that allows the chef’s cost consciousness to result in a financially successful operation. Every restaurant, of every level is finding it increasingly difficult to build a team with lasting power.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

7 Shifts

MAY 23, 2024

Every manager aims for maximum operational efficiency in their restaurants, but achieving this isn't easy, with the industry's success rate recorded at only 20%. This is where developing a comprehensive restaurant operations plan comes in. This is why 62% of managers feel burnt out , especially on days leading to peak seasons.

Operations 221

Operations Kitchen Safety Food Safety Restaurant Law 221

Culinary Cues

JUNE 26, 2021

Owners and operators will typically shake their heads at initial designs holding their ground that “chefs” like to create elaborate kitchen palaces that they really don’t need and that they (the owners) can’t afford to build. Are hospital administrators fine with operating rooms that are not quite right?

Design 447

Design Fine Dining Uniforms Waste 447

Modern Restaurant Management

JULY 21, 2021

Laundering items such as microfiber towels, bar towels, mop heads and uniforms is often a time-consuming process taken on by restaurant owners or managers. Fats, oils, grease and other kitchen food waste accumulate in drain lines over time. Laundering your own mats is time consuming and places a strain on your equipment.

Uniforms 474

Uniforms Equipment Food Supply Waste 474

7 Shifts

NOVEMBER 17, 2021

Both situations could have been prevented with proper restaurant inventory management, which gives restaurant operators better oversight over what's in stock and how it is used. You'll also be less likely to order too much of any ingredient, which leads to food waste. We'll dive deeper on inventory software below.).

Inventory 370

Inventory Management Management Point of Sale 370

Modern Restaurant Management

MARCH 13, 2023

” To prevent food loss and waste across the food supply chain and help ensure safe, good-quality food gets to those who need it most, the 2022 Food Code has clarified that food that is stored, prepared, packaged, displayed, and labeled according to Food Code safety provisions can be donated.

2022 471

2022 Allergens Food Food Safety 471

Restaurant Business

MAY 31, 2023

In restaurants, one persisting issue operators are facing is labor. Additionally, an increased focus on cleanliness and food safety has been top of mind for both operators and consumers alike. Reduced waste and food cost savings Finally, automation can help reduce waste. Bottom line? A bigger bottom line for restaurants.

Franchising 265

Franchising Franchise Kitchen Safety Customer Experience 265

Modern Restaurant Management

APRIL 11, 2022

The ROI of enhancing benefits is wasted if employees don’t understand what is being provided. Employee Experience. Compliance – The absence rules are frequently changing; restauranteurs must stay abreast of the rules and develop administrative solutions.

Communication 479

Communication Restaurant Law Uniforms Customer Experience 479

Culinary Cues

JULY 6, 2020

They may be tweaked a bit – after all, a lot has changed over the past five months, but for the most part – the rules of operation that cooks have always lived by, are still the rules. Your principles, and those of the cooks who proudly wear the uniform of the kitchen, are your stakes in the ground.

Kitchen Safety 522

Kitchen Safety Uniforms Presentation Café 522

Modern Restaurant Management

FEBRUARY 28, 2024

Whether it's the utilization of AI-driven analytics to elevate menu design or the precision of robotics transforming kitchen operations, a new era in dining is taking shape. There's also a growing momentum towards zero-waste operations that are both environment-friendly and economically sensible.

Fast Casual 294

Fast Casual Fine Dining Customer Service Customer Experience 294

Culinary Cues

APRIL 9, 2024

You were on fire and felt confident that you would be a star in any operation. Your uniform is right, knives sharp, and the skills you developed over the past two years were second nature. The smells in the kitchen were intoxicating as were the sounds a cool, calm, and efficient operation. Are you okay with that?”

Uniforms 425

Uniforms Waste Café Take-out 425

Culinary Cues

AUGUST 14, 2024

The media went from bowing their heads when a chef walked into a room to seeking out the angry and disgruntled, the outliers and the pundits, the cooks who are unworthy of the uniform and the tattered and worn who are simply burned out from aligning with the wrong operations.

Uniforms 400

Uniforms Book Article Café 400

EATER

JULY 31, 2020

When I got in touch with Negaard to learn more about her brand, she said the business was inspired by a personal need: A few years ago, in an effort to “reduce packaging waste and the environmental impact” of cooking, she and her husband started buying bulk spices at their local food co-op and storing them in old jars. Another tip? “If

White Paper 283

White Paper Uniforms Social Media Back of House 283

Modern Restaurant Management

DECEMBER 14, 2023

One-at-a-time and controlled dispensers can reduce waste and serve more guests between refills. Implementing sustainable hygiene practices—like using wipers made from recycled materials or controlled dispensers that reduce waste—reinforces your dedication to helping the planet.

Front of House 251

Front of House Back of House Customer Experience Sustainability 251

Modern Restaurant Management

DECEMBER 21, 2022

This will enable brands to better manage off-premises orders and balance their hybrid operating models. Operations will continue to be simplified despite digital experiences expansion. End-to-end payment processing removes complexity and PCI compliance demands for operators.

2023 419

2023 Loyalty Program Fast Casual Customer Experience 419

Modern Restaurant Management

MAY 27, 2020

As workplaces, sports and entertainment venues, schools, colleges and universities, and other places of business begin to resume operations, Aramark developed customized plans to create safe and hygienic dining experiences for everyone the company serves. Production of PPE through Aramark’s uniforms division and procurement of PPE.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441

Restaurant365

AUGUST 19, 2021

While you may think of your restaurant inventory as part of operations, restaurant inventory management should also be considered an accounting function. Every time your restaurant buys, counts, transfers, or wastes inventory, it must be entered as a journal entry in your accounting general ledger.

Inventory 147

Inventory Management Management Employee Relations 147

Lavu

FEBRUARY 28, 2025

Improves Operations : Smarter inventory and menu management. For instance, Lavu’s POS system connects with Uber Eats for delivery and QuickBooks for financial tracking, ensuring smooth operations and better menu customization. Balanced Customization : Personalize thoughtfully to maintain efficiency in operations.

POS 78

POS Menu Dietary Restrictions Loyalty Program 78

Future Food

NOVEMBER 27, 2024

Even as some food and beverage businesses face financial hurdles, the resilience and ingenuity of the industry continues to shine, promising an exciting future for consumers, F&B operators, clubs, shopping centres, mixed-use precincts and landlords. What about the bulk of the market in the middle?

Hospitality 78

Hospitality 2025 Food Back of House 78

Qu

NOVEMBER 25, 2024

Our stable yet flexible platform gives you the control to tackle today’s challenges and future-proof your operations. Together, we can transform your operations, drive growth, and unlock new possibilities for the future of your business. This Fall Product Highlight isn’t just a showcase—it’s an opportunity to go beyond the ordinary.

Online Ordering 52

Online Ordering Mobile Ordering Front of House Food Order 52

Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. ” The new organization will continue to have operations in both Addison, IL (Parts Town’s headquarters) and Ft. Wayne, IN (Heritage’s headquarters), in addition to other operations in the U.S., Canada, the U.K.,

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

Modern Restaurant Management

JUNE 28, 2024

The study, based on a survey of 175 restaurant technology leaders, explores the adoption, benefits, and challenges of AI in the restaurant industry, focusing on its potential to drive competitive advantages, streamline operations, and enhance customer experiences.

2024 294

2024 Mobile Ordering White Paper Customer Service 294

7 Shifts

MAY 23, 2024

Prime Cost: This represents your restaurant's largest expenses Controllable Income: Measures how much profit you have left over after deducting controllable expenses like COGS, labor, and direct operating expenses from your sales Operating Expenses: Costs incurred in the daily operations of your restaurant What are the top 3 expenses of restaurants?

Point of Sale 221

Point of Sale Food Supply Seasonal Menu Cash Management 221

Hot Schedules

MAY 21, 2020

How the COVID pandemic forced them to update operations, sanitation, communication and much more. Designate a single employee per shift—ideally with a clearly identifiable uniform or badge for customers to recognize—to oversee safety and sanitation measures.”. Reopening Lessons from Two Independent Restaurateurs.

Back of House 148

Back of House Employee Relations FOH BOH 148

EATER

FEBRUARY 22, 2023

The vendors operating the Botanas Navarro stall at the Broadacres Marktetplace welcome customers with smiles and a collection of regional and international treats. This gives my 10-year-old self much comfort, but it doesn’t erase the feelings of envy, and a twinge of resentment, toward a place and time that was wasted on assimilation.

Front of House 246

Front of House Food Truck Consumer Goods 2002 246

Sling

JANUARY 13, 2020

Whether you’re starting a new business or trying to improve an existing one, you need your own set of standard operating procedures to make it run efficiently. Standard Operating Procedures Defined. A standard operating procedure (a.k.a. Why You Need Standard Operating Procedures. 3) A Safer Workplace.

Operations 78

Operations Document Airlines Tip Distribution 78

Sling

JANUARY 13, 2020

Whether you’re starting a new business or trying to improve an existing one, you need your own set of standard operating procedures to make it run efficiently. Standard Operating Procedures Defined. A standard operating procedure (a.k.a. Why You Need Standard Operating Procedures. 3) A Safer Workplace.

Operations 78

Operations Document Airlines Tip Distribution 78

Apicbase

AUGUST 29, 2024

For multi-site food and beverage businesses, maintaining operational excellence across all locations can be daunting. By utilising cutting-edge technology and innovative strategies, you can overcome these challenges and enhance your operations. Consistency, cost control, and data-driven decision-making are crucial for success.

Beverage 52

Beverage Operations Management Management 52

Perfect Daily Grind

MARCH 28, 2023

When in operation, both of these systems work to continuously intake air and heat it to roast coffee. A roaster’s ventilation system will then remove the smoke and waste gases from the machine. How does heat retention affect day-to-day operations? This helps to distribute heat more evenly.

Recycling 127

Recycling Article Uniforms Waste 127

7 Shifts

MAY 23, 2024

In fact, 45% of restaurant operators expect their competition to be much more intense in 2024 than last year. However, overly large portions can sometimes result in food waste, which is an issue not only for restaurants but also for the environment. The competition in the restaurant industry is getting tighter.

Social Media 195

Social Media Loyalty Program Email Marketing Seasonal Menu 195

Tableo

JULY 27, 2023

Struggling to optimise your restaurant’s operations while keeping costs under control? Here’s why it’s so important: Cost management: Good F&B management enables you to control expenses, cut waste, and boost profit margins. This must be done in order to minimise waste and ensure that older stock is used first.

Beverage 75

Beverage Food Inventory Waste 75

Squirrel Systems

JUNE 24, 2024

Here are the top five priorities for restaurant operators and practical strategies to address them: 1. Strategy: Standardize Recipes: Create detailed recipe cards for every dish to ensure uniform preparation. Strategy: Inventory Management: Implement an efficient inventory management system to reduce waste and over-ordering.

Operations 52

Operations Kitchen Safety Loyalty Program Food Safety 52

The Restaurant Times

AUGUST 10, 2020

of its total operating budget on purchasing goods and raw materials. Essential Restaurant Inventory Spreadsheets That Restaurant Operators In Singapore Must Maintain And Track. Waste Sheets. Waste sheets should consist of details of items that have been wasted, reasons behind the wastage, and estimated wastage costs. .

Inventory 52

Inventory Operations Waste Food Supply 52

Sante

DECEMBER 16, 2019

Gaucho is set to celebrate its 25 year anniversary with a bold new socially responsible vision for the way restaurants operate both socially and environmentally: in particular the production of premium beef. This modern ethos and design will gradually be replicated across all 16 sites, from interiors to menu to uniforms.

Recycling 26

Recycling Uniforms Dine-in Seating 26