Modern Restaurant Management

OCTOBER 13, 2024

In quick-serve restaurants, there has also been a marked uptick in digital kiosk usage. In quick-serve restaurants, staff can focus on preparing food rather than taking orders. Inventory management tools, for example, enable the real-time tracking of food stock, alerting staff to use items before they spoil and reducing waste.

Marketing 449

Marketing Tip Distribution Mobile Ordering Customer Experience 449

Modern Restaurant Management

SEPTEMBER 23, 2020

Restaurants have been pivoting to reach and serve customers in new ways, and retailers have been seeing the lines blur between brick and mortar and e-commerce. By encouraging diners to book and pay in advance, restaurants can better manage food waste, curb no shows and drive much needed revenue. Serving Up a Side of Democracy.

Serving 517

Serving White Paper Food Recycling 517

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

APRIL 21, 2022

Sustainability continues to be a pressing issue for restaurants and the world. One of the penultimate responsibilities as a professional chef is learning to work sustainably. One of the penultimate responsibilities as a professional chef is learning to work sustainably. Lisa Dahl, Chef and Restaurateur, Dahl Restaurant Group.

Sustainability 450

Sustainability Waste Food Supply Recycling 450

The Rail

OCTOBER 10, 2024

That may or may not be up for debate, but one thing is for sure: the world is decidedly waking up to the taste of sustainability. As more consumers become conscious of the environmental impacts of their choices, sustainable products are increasingly popular, particularly in the food and beverage sector.

Sustainability 130

Sustainability Dine-in Consumer Goods Compost 130

Modern Restaurant Management

JUNE 23, 2020

There are two key reasons for moving to more sustainable gastronomy: one is because climate change is threatening our very food supply, and the other is that how we are currently producing food is contributing to climate change. What Is Sustainable Gastronomy and Why Is it Important? Designing a Sustainable Menu. Serving Up.

Sustainability 414

Sustainability 2030 Food Supply Waste 414

Modern Restaurant Management

MAY 5, 2022

Furthermore, it also improves food safety and minimizes waste; moreover, it will contribute directly to your bottom line, which has seen participation from Walmart and Nestle. It produces brand loyalty around ingredient consistency, protection, sustainability, and sourcing. Enhancing customer experience. Lower fees per transaction.

Serving 472

Serving Loyalty Program Food Supply Point of Sale 472

Modern Restaurant Management

FEBRUARY 14, 2025

SoftPOS can also serve as a back-up solution or a queue-buster during busy periods, ensuring scalability and flexibility increasing acceptance and conversion. Half of consumers surveyed by Nexi believe sustainable online shopping options are lacking and they would actively choose them if they available.

2025 275

2025 Sustainability Transportation Travel 275

Modern Restaurant Management

OCTOBER 24, 2024

Read any article enumerating the current or emerging trends in restaurants and retail and you will see ideas of health and wellness, environmental sustainability, and brand authenticity coming to the fore. Waste management programs like recycling, composting, and any food-waste reduction measuring done can also help in this category.

Certification 221

Certification Fast Casual Front of House Government 221

Modern Restaurant Management

MAY 2, 2022

To maximize your existing resources: Reduce food waste. Restaurants toss a jaw-dropping 22-33 billion pounds of food each year, and food waste costs the hospitality industry an astonishing $100 billion annually. With prices skyrocketing, restaurants should focus on eliminating food waste. Use what you have.

Food Safety 546

Food Safety Food Supply Waste Sustainability 546

EATER

SEPTEMBER 20, 2023

Dynamic pricing is not new; for decades, the airline, fashion, and hospitality industries have all found that dynamic pricing — the incremental adjustments to prices to reflect inventory, demand, and supply — has helped companies cut waste and save money. Prices serve a very important role,” he says. A recent study from U.C.

Waste 343

Waste Pricing Airlines Food 343

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

MAY 7, 2021

“Our guests continue to demand access to truly healthy and delicious food and beverage products are served with smiles and speed." This could translate to an additional 500 to 1,500 metric tons of paper waste eliminated annually across the U.S. and worldwide. To kick off the partnership, on Tuesday, May 4 from 4-6 p.m.,

Franchising 433

Franchising Franchise Sustainability Fast Casual 433

Modern Restaurant Management

APRIL 21, 2022

This is just one of the questions restaurants are tackling in their focus on sustainability. Whether they’re trying to cut down on gas emissions due to repair calls, become more energy efficient, or keep more equipment out of landfills, restaurants are finding creative ways to foster sustainable practices.

Sustainability 294

Sustainability Food Truck Equipment Consumer Goods 294

Modern Restaurant Management

APRIL 11, 2024

To embrace the opportunities of the new year, restaurants should prioritize three key resolutions: embracing new customer experiences, emphasizing sustainability initiatives, and revisiting fundamental aspects of their operations. Focus on Sustainability The impact of food waste is staggering, with U.S.

2024 473

2024 Customer Experience Compost Loyalty Program 473

Modern Restaurant Management

APRIL 16, 2025

From managing actual water use to reducing waste tied to drinking water, restaurants have a significant opportunity to save money and minimize unnecessary spending. When this is broken down, one gallon of water can serve roughly 16 people, assuming each person drinks one eight-ounce glass of water.

Back of House 221

Back of House Waste Food Supply Transportation 221

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 Franchising Franchise 262

Modern Restaurant Management

JANUARY 3, 2025

For restaurateurs, the message is clear: in 2025, your space is no longer just where food is prepared and served. How does it dovetail with sustainability goals? The big challenge – and advantage – is that they don't allow for a single inch of wasted space. Go big in little ways.

Fast Casual 251

Fast Casual 2025 Design Customer Experience 251

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. In the face of sustainability concerns, 65 percent of foodservice operators consider this trend the most relevant and expect this trend to grow.1

Seasonal Menu 470

Seasonal Menu Social Media 2024 Waste 470

Modern Restaurant Management

FEBRUARY 26, 2020

Plastic waste is no longer a “problem”: it is a full-blown epidemic. Every year, roughly eight million tons of plastic waste escapes into the oceans from coastal nations. As a restaurant, real dedication to solving the plastic waste problem is going to take a bigger commitment than just straws.

2050 474

2050 Waste Sustainability Compost 474

Modern Restaurant Management

NOVEMBER 5, 2019

This edition of MRM News Bites features McDonalds, the Food Waste Reduction Alliance, OpenTable, Ordermark, Hudson Group, Hakkasan Group , Waitr and Checkers, ICV Partners, Restaurant Technologies, Diebold Nixdorf and Alto-Shaam. " Reducing Food Waste. Changes at the Top for McDonald's.

Waste 253

Waste Food Leadership Customer Service 253

ChowNow

MARCH 21, 2025

Every successful restaurant has one thing in common: they know exactly who they are serving. 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. Geographics: Where Are Your Customers?

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

Modern Restaurant Management

DECEMBER 2, 2019

I t’s no secret that the key to sustainability in restaurants is managing limited resources and keeping your operations clean and safe. The bottom line: clarity around sustainability, food preparation and safety is essential. As consumers demand more transparency about sustainability, turn your operations into an advantage.

Management 297

Management Management Waste Sustainability 297

Modern Restaurant Management

DECEMBER 21, 2021

To position themselves for sustainable growth, restaurants must respond quickly. Brands have been pushing aggressively for higher levels of digital adoption, which provides access to first-party customer data and a lower cost to serve. Inflation on both wages and commodities are putting major margin pressure on brands.

Supplies 491

Supplies Point of Sale Back of House Customer Experience 491

Modern Restaurant Management

APRIL 8, 2020

Some top trends include a rise in the prominence of mocktails and non-alcoholic drinks, demand for sustainable practices, and the addition of CBD drinks to menus across the country. So, what do you serve instead? Sustainability. Low or No-Alcohol Drinks.

Events 474

Events Beverage Recycling Seasonal Menu 474

Modern Restaurant Management

DECEMBER 28, 2023

Respondents collectively serve more than 14 million covers annually and have more than 3.2 Tinned Fish and Seacuterie Boards In the last year, luxury tinned fish sales have soared as people embrace seafood’s diverse range of flavors and sustainable practices. million Instagram followers.

2024 474

2024 2023 Food Order 2013 474

Modern Restaurant Management

JANUARY 10, 2024

While concerns loom regarding job displacement and the potential loss of the human touch, robots serve as indispensable assistants, liberating staff from mundane, repetitive tasks. Optimized inventory management through AI facilitates significant reductions in food waste, promoting sustainability while bolstering operational efficiency.

Hospitality 489

Hospitality Operations Dietary Restrictions Customer Experience 489

Modern Restaurant Management

JULY 28, 2020

As the COVID-19 pandemic continues to affect the ways we live, work and dine, the restaurant industry has been experimenting with different ways to adapt and continue serving customers who cherish dining experiences. The Front Counter Is Now Digital.

Customer Experience 554

Customer Experience Online Ordering Mobile Ordering Customer Service 554

Modern Restaurant Management

MAY 8, 2020

Relative to dynamic reaction time, capacity management looks at the whole picture in your restaurant to determine the maximum output that your operation can sustain without a loss in quality. Reduce Food Waste. between 125 and 160 billion pounds of food is wasted , which is a costly and destructive dilemma. Reading Your Mind.

Food Safety 522

Food Safety Kitchen Safety Front of House Website Management 522

Modern Restaurant Management

DECEMBER 7, 2021

Demand for tequila is driven by the shift in how it's perceived – from a party spirit to sophisticated sipping serve, and the mixability of the spirit that has made it a base for popular cocktails, such as the margarita, old fashioned, negroni, and paloma. Seeking sustainability. Digital drinking.

2022 493

2022 Point of Sale Sustainability Customer Experience 493

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. Serving smaller portion sizes. Water pollution and plastic waste have made many people look at restaurants. Self-Serve/Grab-and-Go and Use of Automation. Health-Conscious Food Will Dominate Menus.

2022 547

2022 Customer Service Online Ordering Website Management 547

Modern Restaurant Management

DECEMBER 27, 2023

These shifts in food sourcing and menu development are more than mere nods to environmental stewardship; they represent strategic efforts to meet the demands of health-conscious consumers who are looking for sustainable dining experiences.

2024 506

2024 Food Supply Kitchen Safety Influencer 506

The Rail

MAY 23, 2024

Instead, differentiate yourself from the market and win the favor of climate-conscious customers by offering a more sustainable range. Sustainable Alcohol as a Competitive Advantage More bars and restaurants are embracing sustainable booze to connect with customers who are willing to spend a little more in order to protect the planet.

Sustainability 130

Sustainability Brewery Audits Vineyard 130

Modern Restaurant Management

FEBRUARY 27, 2020

We expect this year will see growth in off-premises options, technology that streamlines operations, and more restaurants that are talking about their increased sustainable and eco-friendly practices.” Healthy, sustainable options increase alongside changing alcohol preferences. Opportunity lies in off-premises.

2020 481

2020 Influencer Point of Sale Food Safety 481

Modern Restaurant Management

JANUARY 12, 2022

The survey found that consumers have a short window before they get exacerbated with the time it takes to get their order: More than half (54 percent) of in-house diners don’t like to wait more than 10 minutes to be served and 76 percent are impatient after 15 minutes. Sustainability and healthy options rising in importance.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

Modern Restaurant Management

MARCH 27, 2023

This means that businesses across the board will need to get better at operating in a more sustainable fashion. It’s a major environmental concern and the restaurant industry is one of the largest consumers of meat, serving it up to consumers every day all over the world. What is the carbon footprint of the restaurant industry?

Transportation 450

Transportation Food Supply Supplies Waste 450

Perfect Daily Grind

FEBRUARY 25, 2020

And businesses that don’t serve these risk losing out to competitors. But which cold and sparkling drinks should you be serving? Why Serve Cold & Sparkling Drinks? At the same time, consumers tend to be more conscious of environmental sustainability, rejecting straws and opting for plastic-free packaging.

Serving 192

Serving Beverage Café Consumer Goods 192