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. Though landfill closures have also contributed to rising costs, recycling is still the cheaper option for waste disposal.

Recycling 383

Recycling Waste Training Workshop 383

Modern Restaurant Management

MARCH 9, 2022

Cross-contamination at a restaurant refers to the transmission of germs or other hazardous microorganisms from food, equipment, or humans to food. Future Market Insights reported that containers and packaging products make up the majority of municipal waste, accounting for 82.2 of overall waste generated in 2021.

Compost 520

Compost Sustainability Online Ordering Kitchen Safety 520

Modern Restaurant Management

JULY 24, 2023

AI can also improve sustainability within restaurants – and throughout their supply chains – with huge benefits that include waste and carbon emissions reduction, cost savings, and meeting consumer demand. For instance, AI can help drive the following benefits: Improving transparency throughout the supply chain.

Supplies 419

Supplies Sustainability Food Supply Food Safety 419

The Rail

NOVEMBER 11, 2024

They generate large amounts of waste and carbon emissions through food production and transportation. Waste Reduction Strategies Effective waste reduction strategies like composting and recycling can enhance sustainability. With the rising awareness about our planet’s health, more consumers demand sustainable dining options.

Sustainability 130

Sustainability Compost Recycling Agriculture 130

Modern Restaurant Management

FEBRUARY 4, 2022

A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. Water pollution and plastic waste have made many people look at restaurants. Ghost kitchens of 2019 almost exclusively referred to restaurants that worked only through third-party delivery services.

2022 547

2022 Customer Service Online Ordering Website Management 547

7 Shifts

OCTOBER 28, 2024

Total New Customers refers to how many new customers your restaurant gains during a specific period because of your marketing efforts. By focusing on people within a 5-10 mile radius of your location, you can attract more relevant customers and avoid wasting money on ads seen by people who are too far away to visit your restaurant.

Loyalty Program 195

Loyalty Program Fast Casual Social Media Email Marketing 195

Modern Restaurant Management

SEPTEMBER 2, 2022

Search engine results pages (SERPs) are an SEO term that refers to how well your website and web pages rank on Google. However, low-quality content that is not optimized for SERPs may simply waste your time and effort, especially if it is not targeting relevant and attainable keywords that have commercial intent.

SEO 450

SEO Social Media Audits Point of Sale 450

Modern Restaurant Management

JUNE 12, 2023

Understanding the Importance of Brand Purpose In today’s marketplace, brand purpose refers to the reason for your restaurant’s existence beyond making a profit. Reducing waste, whether food or packaging, is another initiative that appeals to them.

Social Media 419

Social Media Loyalty Program Communication Website Management 419

Modern Restaurant Management

MARCH 22, 2023

A Starbucks employee, referred to as store partners, spends 25 minutes of manual time each day checking and logging temperatures. At the National Retail Federation Big Show earlier in the year, Starbucks executives explained the need to streamline routine tasks like automating temperature monitoring in food storage areas.

Back of House 449

Back of House Front of House Food Safety Kitchen Safety 449

Goliath Consulting

JUNE 15, 2021

This has resulted in under-ordering (and dissatisfied customers) or over-ordering (and increased waste). Problems such as over or under-ordering, food waste, supplier unpredictability, negative customer satisfaction and impact on the restaurant’s reputation can all stem from ineffective inventory management (5). Conclusion.

Supplies 414

Supplies Food Supply Front of House Fast Casual 414

Modern Restaurant Management

JUNE 7, 2022

What might seem like an easy solution to dispose of waste, will only cause your business major problems, costing you time and money in the long run. Sewers are full of chemicals from cleaning supplies, oxidized pipe systems and other various forms of decomposing waste. What is a fatberg?

Recycling 470

Recycling Waste Food Supply Equipment 470

Modern Restaurant Management

FEBRUARY 9, 2022

” He’s wasted little time doing exactly that: in the just under two years he’s served as CKO, Adkinson (who also heads up the catering division for 27 Sonny’s locations) has made it his mission for Sonny’s to be an inspired, giving partner in each of the communities its restaurants serve.

Serving 493

Serving Reference Catering Waste 493

Culinary Cues

FEBRUARY 6, 2022

How many times has the job been referred to as “flipping hamburgers” or working in a “greasy spoon”? This was the first time that anyone actually referred to the kitchen as a great place to learn, grow, and get a foothold on a career. I have thanked that manager (in my heart) countless times for that advice over the years.

Back of House 448

Back of House Reference Presentation Mobile Ordering 448

7 Shifts

MAY 31, 2021

The term ‘restaurant operations' refers to the process by which a restaurant is run. The term can refer to the logistics of any and all tasks in a restaurant, including its finances, its kitchen, its staff, and its service model. If it is overstaffed, the business wastes money on unnecessary labor. Reduce Food Waste.

Operations 363

Operations Inventory Hiring Customer Service 363

Modern Restaurant Management

JUNE 30, 2020

It’s relevant today because it helps restaurant leaders contend with enduring issues like crisis recovery, demand fluctuations, food waste, keeping the human touch, managing change, and retaining employees. The lean team referred to these decisions as “calling the play.

Management 453

Management Management Cash Management Beverage 453

Modern Restaurant Management

JULY 26, 2022

Federal and state unemployment taxes, commonly referred to as FUTA and SUTA/SUI, are often overlooked and/or ignored by operators, but especially with the increased turnover in the industry, it is paramount in controlling HR operations costs. Here’s the bad news, it’s actually worse than that.

Audits 507

Audits Operations 2006 Hiring 507

Culinary Cues

FEBRUARY 9, 2022

To do this, the chef must understand and practice solid cost control measures such as inventory control, recipe costing, portion control, as well as theft and waste control. The chef must be able to build realistic, measurable, and challenging budgets that push and pull everyone in the organization to meet and exceed expectations.

Restaurant Law 433

Restaurant Law Coaching Café Sourcing 433

Culinary Cues

AUGUST 7, 2021

So, first step – let’s refer to it as a challenge. Restaurant waste nips away at profitability – why? There are fewer, and fewer individuals interested in a kitchen career and when we find employees to fill positions, they never seem to stay very long. . – Quality of life for career restaurant employees is not that desirable.

Social Media 474

Social Media Cash Management Blog Equipment 474

Culinary Cues

APRIL 8, 2020

You refer to it as mise en place and experience has shown you that if you are organized and prepared then you are capable of achieving success in any moment. The system depends on you to act in this manner every day. THIS IS HIGHLY MARKETABLE IN ANY INDUSTRY. [] ORGANIZATION. This has become second nature.

Communication 473

Communication Food Supply Customer Service Small Business 473

Culinary Cues

OCTOBER 20, 2021

Some talented people are not the best cooks and chefs and quite often the most intelligent (using commonly referred to scales of measurement) are lacking in common sense. Cry a lot – this is how the onion wants to be remembered. [] DICE A BAG OF CARROTS – PERFECTLY: Practice large, medium, small, and brunoise dice.

Front of House 453

Front of House Uniforms Back of House Kitchen Safety 453

Xtra Chef

NOVEMBER 18, 2020

Food waste is a serious environmental and humanitarian issue. But restaurant food waste poses a huge problem for overall profitability in the business: The U.S. Department of Agriculture estimates that restaurants waste $162 billion in food each year. After all, when food is wasted at a restaurant, money and profits are, too.

Waste 110

Waste Food Front of House Compost 110

ChowNow

MARCH 21, 2025

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. Understanding your target market is the foundation of making smart decisions for your menu, pricing, and overall guest experience.

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

7 Shifts

SEPTEMBER 16, 2021

You won't be able to refer to your previous restaurant opening playbook and follow it to the letter. The benefits of this decision include relying on a proven business model, which will ease the opening and operating process, as you'll be able to refer to what worked (and what is working) at your original location. POS System.

Management 370

Management Management Document Hiring 370

Lavu

NOVEMBER 30, 2024

Steps to calculate costs : Determine unit costs, account for waste, and break down menu item costs. Improve profits : Analyze cost data to refine menu design, negotiate better supplier deals, and reduce waste. This setup allows you to compare theoretical costs with actual expenses, making it easier to spot waste or inefficiencies [2].

Seasonal Menu 78

Seasonal Menu Waste Inventory Cash Management 78

Modern Restaurant Management

APRIL 3, 2020

Used cooking oil, sometimes referred to as “liquid gold”, turns out to be an extremely valuable resource for both restaurateurs and refineries — and thieves. That’s a lot of waste product coming from a steady diet of fries, chicken tenders and an anything-you-can-imagine-tastes-better-fried culture.

Recycling 550

Recycling Uniforms Restaurant Law Government 550

Modern Restaurant Management

JANUARY 20, 2020

According to the United States Environmental Protection Agency (EPA), the annual production of collected grease trap waste and uncollected grease entering sewage treatment plants can be significant and range from 800 to 17,000 pounds per year, per restaurant. Here are five must knows for your kitchen grease trap maintenance: 1.

Customer Service 391

Customer Service Take-out Sourcing Equipment 391

Modern Restaurant Management

MARCH 18, 2024

Environmental Consciousness – Consumer awareness and desire for more sustainable options is encouraging upcycling and waste reduction efforts that are good for business and good for the planet. Often referred to as “third culture cuisine,” dishes that are intentional mashups of disparate cuisines are finding favor with consumers.

2024 474

2024 Food Truck Fast Casual Consumer Goods 474

7 Shifts

AUGUST 6, 2021

Inaccurate sales forecasting can result in wasted funds on labor, inventory, and even operating expenses for the restaurant. Wasted inventory is one of the most needless - yet avoidable - expenses that a restaurant can make. Reference sales data from the same time in the past few years. Inventory Management.

Seasonal Menu 370

Seasonal Menu Point of Sale Inventory Food Supply 370

7 Shifts

AUGUST 7, 2024

This is commonly referred to as a percentage. They should understand that pouring out more flour than they need or cutting off too much meat means money wasted. Track and Eliminate Waste According to the National Restaurant Association, between 4 and 10 percent of food is thrown away before it even reaches the table.

Food 370

Food Seasonal Menu Inventory Pricing 370

Harbor Touch

MARCH 18, 2025

Check references carefully and run quick trials. Restaurant Business Online reports top managers cut waste by 15% with tight trackingon a $50,000 food budget, thats $7,500 saved annually. You need players who thrive under pressure. One pro we know tested a cook with a plate this order challenge under a timer.

Management 148

Management Management Seasonal Menu Cash Management 148

Modern Restaurant Management

DECEMBER 10, 2019

You can also refer to this guide to learn more about managing cash flow. Keep an optimal level of inventory to minimize waste. When there is no proper plan or strategy in place for handling cash flow shortage, a cash flow crisis occurs. Major Cash Flow Crisis Faced by Restaurant Business Owners.

Cash Management 312

Cash Management Seasonal Menu Social Media Small Business 312

7 Shifts

AUGUST 19, 2020

Pandemic or otherwise, staff turnover eats into your profitability and wastes a considerable amount of managers’ time. It will be everyone’s (new and existing employees) guide for instructions, processes and all the answers to common questions, while being a great reference point to ensure staff feel engaged and supported.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

Goliath Consulting

JUNE 15, 2020

According to Tim Hand and Bruce Reinstein from Kinetic12 Consulting, this kind of simplification “allows fewer moving parts and gives the restaurants the ability to be significantly more productive by requiring less labor, fewer deliveries, lower waste, and improved execution” (7). What about issues concerning reducing food waste?

Supplies 311

Supplies Food Supply Sourcing Guest Recovery 311

7 Shifts

AUGUST 2, 2024

Below are some key restaurant metrics you should be tracking for your restaurant: Cost of goods sold (COGS) The cost of goods sold refers to the amount it costs to produce an item on your menu. Table turnover rate The table turnover rate refers to the number of times you have served new customers at the same table.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

Modern Restaurant Management

MAY 11, 2022

Some are even referring to it as liquid gold, which sounds nice, but for restaurants, that means an increased prevalence of theft. In fact, has gone up close to 70 percent since January of 2020. Even after your restaurant fryer oil is spent, it still has value. Again, used cooking oil is what is driving this boom.

Employee Relations 432

Employee Relations Pricing Food Order 2022 432

EATER

SEPTEMBER 26, 2023

In the restaurant’s early days, the concept was novel to most customers, and they tended to grab more food than they could eat, leading to massive food waste. Kurdi and Martani saw this phenomenon of waste as contrary to their personal vision of “global” behavior, and used creative ways to combat it.

Employee Relations 348

Employee Relations Travel Sports Social Media 348

7 Shifts

MAY 23, 2024

Improving your restaurant operations to succeed in this highly competitive industry means serving quality food and providing excellent customer service while minimizing waste, reducing costs, and keeping your employees engaged. This is where developing a comprehensive restaurant operations plan comes in.

Operations 221

Operations Kitchen Safety Food Safety Restaurant Law 221