Modern Restaurant Management

APRIL 22, 2025

Control Odors Odor control is crucial, especially in the heat of summer when food waste breaks down much faster. Chris Picciano, PresidentofArea Disposalin Phoenix, Arizona says that it is critical for restaurant managers to always be in touch with their waste disposal providers. When thishappens,you must hire a professional.

Front of House 221

Front of House Back of House Waste Recycling 221

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

OCTOBER 7, 2024

Controlling food waste is a hot topic in the industry as well. Food Waste Management Food waste management has always been a challenge for the restaurant industry. Because each person is different and may not have been trained well in food preparation, the level of waste can be extremely high.

2025 474

2025 Loyalty Program Waste Compost 474

Modern Restaurant Management

NOVEMBER 29, 2022

It might be a simple miscommunication, where the person taking the order misheard the customer’s special request. Increased waste (and related costs ). Inaccuracy leads to more waste and related expenses since your team will need to toss the incorrect order and remake it correctly. Implement software.

Ordering 562

Ordering Employee Relations Online Ordering Customer Service 562

Modern Restaurant Management

MARCH 21, 2025

Predictive analytics powered by insights from this tech helps ensure everyone is prepared during peak hours while minimizing food waste and unnecessary cost, streamlining processes for front and back-of-house staff. Embracing innovation without losing the personal touch that makes independent restaurants special. The challenge?

Technology 221

Technology Front of House Customer Service Back of House 221

7 Shifts

NOVEMBER 25, 2024

Staff productivity plays the largest role in restaurant revenue, which is why it’s so important to invest in your recruiting and hiring strategies, finding like-minded individuals to move your restaurant forward while minimizing time waste. According to Forbes , 50% of employees waste parts of their day on their phones.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 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 Franchise Franchising 262

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. Limited time offers (LTOs) Eating out has moved from a once a week or special occasion treat to the everyday norm as diners try to keep up with all the dishes at their convenience.

2025 450

2025 Beverage Fine Dining Guest Recovery 450

Modern Restaurant Management

SEPTEMBER 28, 2020

Reduce Your Food Waste. To fully utilize the food you have purchased, you should track the waste in your restaurant. From there, you will be able to compare the quantity of waste in comparison to the size of the original inventory order. This limits employee overlap and helps to streamline your operations.

Operations 553

Operations Website Management Social Media Customer Service 553

ChowNow

FEBRUARY 7, 2025

Many operators worry about wasting money on the wrong strategies or not seeing a return on investment, making it tempting to avoid marketing altogether. Increase sales by promoting high-margin menu items and special offers. Email Marketing Ideal for building loyalty with repeat customers through special offers and updates.

Marketing 195

Marketing Email Marketing Social Media Loyalty Program 195

Culinary Cues

NOVEMBER 22, 2024

All this rushes through my mind as I reflect on my early days of watching my mother prepare a meatloaf or roast a chicken for dinner; of my grandmother pulling a perfect loaf of bread out of the oven, not for a special occasion, but just to have.

Food 413

Food Front of House Point of Sale Back of House 413

Modern Restaurant Management

SEPTEMBER 22, 2022

This exercise can also help you identify – and resolve – issues that are wasting money, like over portioning, over ordering, and theft. Reduce food waste. In the US, we waste between 30-40 percent of our food supply, which equates to an astonishing 133 billion pounds and $161 billion in waste, according to the USDA.

Food Supply 530

Food Supply Supplies Food Waste 530

ChowNow

MARCH 7, 2025

Think about it: What if you could automatically send a special offer to a customer who hasnt ordered in a while? Similarly, tracking buying trends allows you to reduce food waste by ordering only what you needsaving money while ensuring you always have the right ingredients on hand.

Loyalty Program 195

Loyalty Program Email Marketing Online Ordering Point of Sale 195

Culinary Cues

DECEMBER 16, 2024

Dont waste time. [] ALL FOR ONE AND ONE FOR ALL Talk with any kitchen employee or restaurant worker and they will likely reflect on the importance of being part of a team. How special is that? [] YOURE ONLY AS STRONG AS YOUR WEAKEST LINK Not everyone in the kitchen is as accomplished or skillful as you.

Employee Relations 409

Employee Relations Presentation Small Business Recruiting 409

7 Shifts

OCTOBER 28, 2024

Bars that effectively manage their inventory and reduce waste tend to maintain higher margins. On the other hand, for lower-cost items like beer, you can bundle or offer happy hour specials to drive more volume and profit. You can introduce themed drinks or seasonal specials that keep your customers coming back for something new.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

Modern Restaurant Management

JULY 22, 2024

High electric bills and wasted energy are the last things on their minds. There are ways for restaurants to maximize that growth despite today’s heavy cost burdens—the secret lies in eliminating waste quickly and at scale. The temperature is so oppressive that employees immediately crank up all the air conditioning units.

Equipment 493

Equipment 2024 Point of Sale Waste 493

7 Shifts

OCTOBER 22, 2024

Use it to share updates, special events, or new menu items. For example, you can promote your seasonal dishes or happy hour specials. When done right, it helps keep your restaurant at the top of customers' minds, encourages repeat visits, and promotes special events or menu items. It's an active marketing tool.

Book 195

Book Marketing Email Marketing Social Media 195

Modern Restaurant Management

OCTOBER 13, 2021

Today, there are restroom products made from plastic waste that are also incredibly durable, like paper towel and toilet paper dispensers. Minimize your facility’s output of plastic waste. Repeat business coupled with waste reduction supports a business’ bottom line. The Larger Impact of Waste.

Sustainability 491

Sustainability Recycling 2040 Waste 491

Modern Restaurant Management

OCTOBER 6, 2022

Make a Special Menu, Don't Include Everyday Things. Including every regular thing in the happy hours menu would be a waste as they are all about variety and giving people the chance to try something new. To do that, you can collaborate with your chef to come up with some happy hour specials that are both delicious and unique.

Loyalty Program 508

Loyalty Program Social Media Point of Sale Customer Experience 508

Modern Restaurant Management

SEPTEMBER 9, 2021

Otherwise, these products may go to waste. To reduce the risk of any waste, before ordering, a quick inventory review should be done. Create daily specials of products already on hand. Food cost will be higher because each broken-down protein results in waste and a yield. Good words sell food. Bad words do not.

Pricing 520

Pricing Food Seasonal Menu Food Order 520

Modern Restaurant Management

JANUARY 21, 2020

Use social media to engage in conversations around your food, menu, location, and specials. Potential revenue is on the table and you can’t let that go to waste. There’s no way to know what you’re audience and patrons are thinking if you don’t ask them. Take the time to review your strategy and find your brand.

Social Media 613

Social Media Marketing 2020 2019 613

Modern Restaurant Management

JANUARY 31, 2023

5 Use social media and email marketing to promote Super Bowl specials and gift card promotions to attract customers. Thiscan be done by offering discounts or special promotions to customers who have visited the restaurant multiple times during the event. This can help increase sales and also encourage repeat business.

Loyalty Program 461

Loyalty Program Social Media Email Marketing Online Ordering 461

Modern Restaurant Management

SEPTEMBER 27, 2023

As a firm that specializes in working with clients in the restaurant industry, we regularly assist restaurant owners with many of these issues, particularly in areas like tax compliance, payroll, bookkeeping, and providing sound financial advice to help manage cash flow and business growth strategies.

Cash Management 519

Cash Management Restaurant Law Food Safety Point of Sale 519

7 Shifts

OCTOBER 28, 2024

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. You can also offer special promotions to keep customers engaged. Reduce your overall operational costs even further with 7shifts.

Loyalty Program 195

Loyalty Program Fast Casual Social Media Email Marketing 195

Modern Restaurant Management

FEBRUARY 27, 2023

Businesses can run promotions, such as early bird specials, to attract budget-conscious diners and use an email database to get the word out. Careful forecasting can help improve order accuracy and reduce waste. Cross utilizing menu items helps reduce waste and save money.

Cash Management 474

Cash Management Point of Sale Inventory Email Marketing 474

Modern Restaurant Management

SEPTEMBER 11, 2023

Chatbots can accurately process orders, suggest menu items, handle special requests, and even provide personalized recommendations based on customer preferences. Within a single chat interface, consumers can go through the entire menu, choose food and beverage products, add them to their cart, and make payments.

Technology 538

Technology Seasonal Menu Online Ordering Customer Service 538

Modern Restaurant Management

JUNE 12, 2024

Additionally, digital inventory management systems provide real-time stock updates, helping maintain optimal inventory levels, reduce waste, and ensure the availability of ingredients. AI-driven predictive analytics, for instance, help forecast demand, manage inventory, and reduce food waste.

Loyalty Program 473

Loyalty Program Mobile Ordering Dietary Restrictions Customer Experience 473

EATER

FEBRUARY 13, 2025

And if I never see or use something thats been shoved to the back of the fridge, this cycle of waste will continue. Spread those special preserves on a nice slice of bread and bake those frozen cookie dough balls for yourself. Use that fancy spice blend, or whisk that matcha you bought in Japan and only pull out on big occasions.

Front of House 209

Front of House Back of House Waste Events 209

Modern Restaurant Management

DECEMBER 28, 2023

Two out of three gift cards were bought to commemorate a special occasion and 87 percent featured a written note. Restaurants will continue to emphasize responsible stewardship from zero waste efforts and regenerative agriculture, to water conservation. 53 percent of people are now redeeming the cards, up 13 percent from 2022.

2024 474

2024 2023 Food Order 2013 474

Modern Restaurant Management

AUGUST 1, 2024

He believes that it's underutilized in the restaurant industry and can discuss the benefits it has for inventory management and food waste reduction, and why it’s a secret tech weapon that more brands should utilize. How can RFID tech help restaurants with food safety, food waste and sustainability?

Operations 322

Operations Food Supply Waste Food Safety 322

7 Shifts

NOVEMBER 15, 2024

How do you prepare your team for special events or holiday rushes? Can you give an example of how you’ve managed a large event or special occasion at a restaurant? As a restaurant manager, how do you prepare your team for special events or holiday rushes? How do you handle situations where an employee is underperforming?

Leadership 195

Leadership Management Management Operations 195

Modern Restaurant Management

OCTOBER 26, 2020

Alternatively, you can create a dinner-for-one promotion so that university students and the like can enjoy a meal without having to grocery shop or worry about food waste. For example, if there is a music event or movie screening planned, offer take-out dinner boxes or pre-show happy hour snacks and cocktails at a special price.

Social Media 547

Social Media Events Food Safety Small Business 547

ChowNow

MARCH 20, 2025

No more wasted hours trying to get it done before service, no more pricing mismatches, and no more frustrated customers wondering why their favorite dish is listed online but unavailable when they order. Theyll stop trying to place orders because they dont want to be disappointed or waste time looking for menu items that arent available.

Menu 195

Menu Management Management Online Ordering 195

Modern Restaurant Management

SEPTEMBER 23, 2020

Beverage industry experts Terri White and Mark Lester joined forces in creating BIBO Beverage Group, LLC, an agency specializing in helping boutique and family-owned wine, beer and spirits producers find strategic success in key markets. Every year, over 40 billion pieces of single-use plastic cutlery are produced and discarded as waste.

Serving 517

Serving White Paper Food Recycling 517

ChowNow

APRIL 11, 2025

That leads to a ton of wasted time constantly trying to create workarounds, and your staff will feel that frustration every shift. That means fewer errors, faster service, and no more wasted steps running back and forth to a POS terminal. It also gives servers more face time with guestsand less time scrambling in front of a screen.

Front of House 195

Front of House Allergens Online Ordering Back of House 195

Modern Restaurant Management

NOVEMBER 4, 2020

Don’t give up marketing, there is still some trade but now more than ever you need to make sure you don’t waste resources. You can promote special offers and drive bookings with no initial outlay – just a commission or flat fee for people that actually dine in your restaurants.

Book 480

Book Social Media Customer Service Customer Experience 480

Modern Restaurant Management

APRIL 21, 2022

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. Waste reduction- We practice utilizing our waste as much as we can away from the generalist notion of putting things up as specials.

Sustainability 450

Sustainability Waste Food Supply Recycling 450