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

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

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. Some operators add a seasoning packet to their fries in order to create their own flavors by shaking them in the bag.

Seasonal Menu 470

Seasonal Menu Social Media 2024 Waste 470

Modern Restaurant Management

MAY 26, 2022

Many restaurants are doing this by raising prices, cutting costs, taking items off the menu, and making do with lean crews. Gaining a deeper insight into this category can lead to efficiencies, less waste, better quality, as well as how to navigate supplier and distributor relationships. Is aware of where product is sourced / shipped.

Management 457

Management Management Webinar Seasonal Menu 457

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 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

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 Rail

NOVEMBER 11, 2024

Today, we will explore the advantages of organic products and Paleo pantry essentials to show you how to source these ingredients to foster a greener dining experience. They generate large amounts of waste and carbon emissions through food production and transportation. Let’s explore some of them.

Sustainability 130

Sustainability Compost Recycling Agriculture 130

Modern Restaurant Management

APRIL 21, 2022

Sourcing local ingredients and producing more in-season vegetable focused dishes help reduce greenhouse gas emissions and contributes to improving our carbon footprint. To eliminate waste, I always make pickles or fermentations with excess vegetables and dry cure meats for our charcuterie program to utilize any excess proteins.

Sustainability 450

Sustainability Waste Food Supply Recycling 450

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

Modern Restaurant Management

OCTOBER 18, 2019

Winnow Raises $20M to Fight Food Waste. The company, with US offices located in Iowa City, has recently made headlines in the country, having been selected as a food waste innovator and recipient of the Zero Hunger | Zero Waste Kroger Foundation Grant. 63 million tons of food is wasted every year. ” Marc Zornes.

Waste 262

Waste Food Franchise Franchising 262

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

Modern Restaurant Management

APRIL 8, 2020

The National Restaurant Association found that almost half of consumers surveyed consider a restaurant’s sustainability efforts — such as recycling, donating food, or reducing food waste — when making the decision to spend money on a venue. Even better? CBD Drinks.

Events 474

Events Beverage Recycling Seasonal Menu 474

Modern Restaurant Management

AUGUST 19, 2024

People have become increasingly aware of climate change and the importance of ethical sourcing. What they cannot produce themselves, they source locally. The result is a unique culinary experience that features unmatched freshness and innovative and educational menus, with a strong emphasis on sustainability. What is hyperlocal?

Food Supply 442

Food Supply Seasonal Menu Compost Sustainability 442

Modern Restaurant Management

JUNE 23, 2020

“Sustainable gastronomy is the process of cookery that focuses on the ingredients’ source, how food is grown, the means by which it gets to the market, and eventually, to the plates of consumers. billion tonnes of food is wasted each year, a clear motivation for thinking about reducing food waste to protect the environment.

Sustainability 414

Sustainability 2030 Food Supply Waste 414

Modern Restaurant Management

DECEMBER 28, 2023

As travel season approaches, we anticipate seeing more people lean into making their vacation destinations feel more like home, with an increase in activities like cooking while traveling! Savvy operators will adapt their menu and model to accommodate more flexible ordering options – but with a renewed focus on the bottom line.

2024 474

2024 2023 Food Order 2013 474

7 Shifts

SEPTEMBER 1, 2022

If you're standing in line waiting to order the special of the night, the seasonal Panzanella Salad, you don't want to hear “86 the special”. At some point when you were dining in a restaurant, you may have heard the BOH staff shout “86” and the name of a menu item to the waiters. How to stop 86ing menu items. What does 86 mean?

Definition 360

Definition BOH FOH Front of House 360

EATER

SEPTEMBER 23, 2024

But for chefs looking to emphasize the latter, it still starts at the source. It’s a tedious but worthwhile process: drying mushrooms, vegetables, and herbs, making pickles and slaw, and preserving garlic blossoms and coriander seeds in airtight jars before these ingredients vanish with the end of the season.

Seasonal Menu 313

Seasonal Menu Food Supply Sourcing Agriculture 313

Modern Restaurant Management

FEBRUARY 27, 2020

The National Restaurant Association released its 2020 State of the Restaurant Industry Report which examines key factors impacting the restaurant industry including the current state of the economy, operations, workforce, and food and menu trends across segments from quickservice to fine dining.

2020 481

2020 Influencer Point of Sale Food Safety 481

Lavu

NOVEMBER 30, 2024

Proper cost tracking helps you set profitable menu prices, cut expenses, and manage inventory efficiently. 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.

Seasonal Menu 78

Seasonal Menu Waste Inventory Cash Management 78

Modern Restaurant Management

JANUARY 12, 2022

45 percent rate clear labelling about source of food and ingredients as vital, with a slightly higher percentage of men versus women (48 percent and 42 percent, respectively). 58 percent of consumers rate healthy options on menu as important, with families rating this the highest at 74 percent, followed by Millennials at 71 percent.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

Modern Restaurant Management

SEPTEMBER 15, 2021

“The Discerning Diner report provides our members with the information they need to make choices around everything from menu selections and customer service options, to marketing initiatives and possible new revenue streams that today’s consumer is interested in. During the pandemic, meals sourced from home rose to 86 percent.

2021 447

2021 Retail Loyalty Program Online Ordering 447

Modern Restaurant Management

JANUARY 8, 2024

This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits. During peak seasons, considering outsourcing certain services becomes a practical solution to ensure seamless operations. The first gusto! It makes everything easier.

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

Modern Restaurant Management

JULY 21, 2022

PR practitioners understand the tight deadlines and will move fast while providing data, expert sources, and coordination. Seasoned PR practitioners have the right relationships with the media and know how to provide value. Provide Quality Data and Sources. Journalists want content from PR professionals.

Hospitality 332

Hospitality Audits Sourcing Waste 332

Culinary Cues

MAY 15, 2021

Our menus are too large: The days when the way to customer satisfaction was through extensive variety are probably gone. The lesson learned is that menu items must be more profitable – this may mean re-assessing the ingredients used, how they are managed for waste, and the selling price formula used.

Customer Experience 417

Customer Experience Cash Management Customer Service Front of House 417

7 Shifts

JANUARY 31, 2024

Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. One other way you may need to manage inventory is with menu planning. Log item transfers and wastes. Stock incoming inventory. Check inventory levels.

Management 397

Management Management Kitchen Safety Front of House 397

EATER

JANUARY 21, 2021

We had a lot of success with meals that weren’t really beholden to a menu,” she says, noting that both the chefs and the customers seemed to enjoy trying something new. The CSA model is designed to provide small farms and gardens with a consistent source of income.

Seasonal Menu 313

Seasonal Menu Online Ordering Point of Sale Back of House 313

Modern Restaurant Management

AUGUST 5, 2020

“I wanted to make sure the whole menu, flavors, and even the packaging was on point,” said Tyga. ” The online menu offers crispy, oven-baked chicken bites in three different spice dusts including Black Garlic, Lemon Black Pepper, and Peri-Peri, a mix of tangy, sweet and spicy. Contest Details.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

EATER

SEPTEMBER 30, 2024

Platt, who is in charge of sustainability initiatives at Andina, did the only thing he could: He and his staff took salmon off Andina’s menu. All of this makes it harder to keep menu prices consistent and run a profitable business. Salmon is just one of the menu problems Platt has had to deal with recently. Citrus is another.

Food Supply 307

Food Supply Pricing Agriculture Supplies 307

7 Shifts

MAY 31, 2021

For a restaurant to operate efficiently, it needs to be stocked up with the right amount of inventory – however, it can't be so stocked up that food waste becomes an issue. By relying on historical sales data, you can get a better grasp on how many of which menu items might be sold in a given day, month, holiday, or season.

Operations 363

Operations Inventory Hiring Customer Service 363

7 Shifts

OCTOBER 22, 2019

Instagram is influencing menu offerings, restaurant design, and marketing strategies. Source: [link] No wonder Instagram has the impact it does. Be clear about your strategy’s purpose to eliminate time wasted on unnecessary activities and identify a time frame for you to achieve them for motivation and benchmarking.

Marketing 284

Marketing Social Media SEO Consumer Goods 284

7 Shifts

JULY 25, 2024

Diversifying your income sources can help offset rising costs and boost your overall profitability. This way, you reduce food waste and generate revenue from products that would otherwise go unused. Additionally, catering large events can help you manage your inventory more efficiently, reducing food waste and maximizing profit.

2024 243

2024 Loyalty Program Point of Sale Online Ordering 243

Modern Restaurant Management

FEBRUARY 28, 2020

The new Zagat is slated to debut in the summer of 2020 and will allow diners to rate and review restaurants effectively and responsibly, a nod to Zagat's crowd-sourced roots that leverages significant credibility and user trust in the restaurant discovery space. Taylor Sokol. ” Restaurants in the U.S. ” Restaurants in the U.S.

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

Squirrel Systems

FEBRUARY 13, 2025

As a result, youll reduce food waste, improve service quality, and keep your team focused on delivering a great experience. AI can predict peak dining times, optimize inventory orders, and even help you analyze menu performance. This automated approach helps reduce waste, avoid overordering, and keep costs in check.

2025 90

2025 POS Technology Operations 90

Modern Restaurant Management

DECEMBER 16, 2021

We also anticipate restaurants will be more cautionary when it comes to menu offerings. With current supply chain issues and these brands already operating under thin margins, we expect operators to be strategic when it comes to menu sizes, limited offerings and daypart offerings to limit waste, cut costs, and maximize profitability.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

Squirrel Systems

FEBRUARY 13, 2025

In 2025, restaurants within hotels and resorts will continue to embrace sustainability in every aspect of their operation, from sourcing ingredients to reducing waste. Expect to see more farm-to-table concepts, where restaurants highlight local, seasonal ingredients sourced from nearby farms.

2025 91

2025 Hotels Travel Dietary Restrictions 91

Modern Restaurant Management

MAY 3, 2023

Modernized Comfort Food, Low Waste Menus, and Mindful Proteins are among the trends identified inUnilever Food Solutions’ first-ever global foodservice trends report. The Future Menu Trends Report 2023 reveals eight global menu trends predicted to impact the restaurant industry in the years to come.

Menu 221

Menu Seasonal Menu Food Supply 2023 221