Modern Restaurant Management

MARCH 9, 2022

The restaurant industry loses an astounding $162 billion each year in food waste. All restaurants should proactively work to reduce food waste, which will also help you save money, increase profits, spotlight your commitment to sustainability, and help the environment. Food takes up more space in US landfills than anything else.

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Waste Compost Food Recycling 539

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.

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Waste Technology Food Inventory 466

Modern Restaurant Management

DECEMBER 31, 2024

2025 Culinary Trends Ingredients on the Rise Takes On Tahini Known for its richer and toastier flavor, black tahini will be featured on menus with versatility ranging from black tahini noodles and black tahini ice cream to tahini lattes and cocktails on the beverage side. That’s where the NEXT Flavor Report comes in.

2025 450

2025 Beverage Fine Dining Guest Recovery 450

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

EATER

OCTOBER 15, 2024

Rifrullo’s rustic-modern décor, mismatched dishware, and chalkboard sign welcoming guests to “be yourself, make friends, find harmony, and relax,” are as inviting as its prices, which top out at $16 for the salmon burger. When food waste goes to landfills, it creates methane , a powerful greenhouse gas.

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Compost Food Equipment Waste 296

Modern Restaurant Management

OCTOBER 16, 2024

Legitimate users might use both their work and personal emails to take advantage of this once, but fraudsters will scale that approach to a whole different level. When done on a large scale, this wastes the platform’s marketing budget and eventually leads them to cut down on promotions, slowing order volumes for restaurants.

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Delivery Food Order Online Ordering Food Supply 417

Modern Restaurant Management

JUNE 13, 2022

The company is testing a variety of programs to determine what will most effectively reduce waste while keeping customers satisfied. This change will directly contribute to the coffee chain’s 2030 sustainability goals to conserve water usage by 50 percent and achieve carbon neutral green coffee.

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Sustainability Innovation Recycling 2030 474

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. For many there’s the will to take action but not the know how to do it. Designing a Sustainable Menu.

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Sustainability 2030 Food Supply Waste 414

Modern Restaurant Management

APRIL 11, 2025

Minimizing Menu Price Increases : Just because diners are still eating out and ordering in, does not mean they are happy about higher menu prices. What should restaurant operators take away from the survey results? They’re dining out more frequently, with 48 percent planning to increase their visits.

Loyalty Program 251

Loyalty Program Social Media Front of House Back of House 251

Modern Restaurant Management

MAY 2, 2022

And seven out of ten operators said their restaurant doesn’t have enough employees to support customer demand. 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.

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Food Safety Food Supply Waste Sustainability 546

Modern Restaurant Management

AUGUST 25, 2021

Luckily, a commitment to more sustainable operations can coexist with healthy profits, and even growing margins. Below are five important areas of focus for restaurant and catering professionals who are re-imagining their operations for a newer, more sustainable normal. First Priority: Getting Smarter.

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Operations Ordering Sustainability Food Supply 493

EATER

SEPTEMBER 20, 2023

Justin Sullivan/Getty Images According to a new study, grocery stores could keep more food out of landfills, increase profits, and pad customers’ pockets by adopting a practice widely used by airlines, hotels, and other industries This story was originally published on Civil Eats. Picture yourself grocery shopping. A recent study from U.C.

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Waste Pricing Airlines Food 344

Modern Restaurant Management

JULY 12, 2024

With 58 percent of consumers prioritizing sustainability when dining out, embracing sustainability within restaurant operations isn’t just a goal, but a strategy to attract and retain customers and boost revenue. The case for sustainable solutions Plastic pollution has reached alarming levels.

Sustainability 251

Sustainability 2050 Front of House Transportation 251

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

SEPTEMBER 22, 2022

Climate change is causing extreme drought conditions out west, which is harming crops in California and surrounding areas. Restaurant operators would be wise to take the following steps: Be proactive. Today’s digital solutions allow you to audit and evaluate your supply chain’s sustainability and resilience.

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Food Supply Supplies Food Waste 530

Modern Restaurant Management

APRIL 21, 2022

In between, though, a refrigerator shows signs of wear at one site, a fryolator takes too long to heat the oil in another, and a dishwasher stops working mid-cycle in a third. This is just one of the questions restaurants are tackling in their focus on sustainability. Could these extra trips be prevented? Saving Energy and Resources.

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Sustainability Food Truck Equipment Consumer Goods 294

Modern Restaurant Management

OCTOBER 6, 2023

Integrating IoT devices and connectivity drives efficiency, enhances food safety, mitigates risks, increases transparency, reduces waste, and provides many other benefits for restaurants. Optimizing shelf life and reducing waste. restaurants waste an astonishing $57 billion each year on uneaten food? Did you know that U.S.

Food Safety 504

Food Safety Operations Management Management 504

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

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Seasonal Menu Social Media 2024 Waste 470

Modern Restaurant Management

JANUARY 22, 2025

Here is how 3D modeling simplifies renovation planning: Accurate Resource Allocation : 3D modeling software offers accurate material estimation to avoid unnecessary waste and hidden expenses. Enhanced Visualization for Stakeholders : 3D modeling lets tools like BIM take stakeholders inside a virtual, 3D version of the redesigned space.

Design 221

Design Technology Fine Dining Fast Casual 221

The Rail

APRIL 10, 2025

According to a study from Delierect , 43% of restaurant diners say they are willing to pay more for sustainable dishes, and 68% believe restaurants should take active steps to reduce food waste. They expect restaurants to prove their claims and back up buzzwords like "local" and "sustainable" with verifiable facts.

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Food Supply Social Media Sustainability Sourcing 130

Modern Restaurant Management

MAY 7, 2021

On The Border is taking it back to the 1980’s with the debut of its new prototype that pays homage to the brand’s first design and renowned experience, top photo. “We are on a mission to re-image On The Border and take guests back to our glory days,” said Chief Real Estate Officer Mike Wood.

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Franchise Franchising Sustainability Fast Casual 433

Modern Restaurant Management

JANUARY 3, 2025

The restaurant industry took one of the hardest hits during the pandemic, and many operators were forced out of business. 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

FEBRUARY 16, 2021

As restaurants reimagined takeout and venues shut down their bars, we too repurposed and rebalanced our portfolio repeatedly to meet changing demands—whether we were converting food packaging supply lines to produce PPE or supporting take-out offerings with tamper-proof food packaging. The world has changed.

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Food Safety Recycling Restaurant Law Front of House 558

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.

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Waste Food Franchising Franchise 262

Modern Restaurant Management

MARCH 12, 2021

The benefits of a digital workplace can put restaurants in a better position to increase profits, reduce waste, and experience greater growth. For starters, today’s restaurant worker prefers an employer who takes a progressive approach to technology. Digitally Enabled Restaurants Have Less Waste.

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Mobile Ordering Front of House Communication Online Ordering 493

Modern Restaurant Management

DECEMBER 28, 2023

Despite the industry being at its most stable since 2019, customers being more educated and engaged around the issues impacting the food system, and massive strides made in creating sustainable and equitable conditions for staff, rising costs are greatly impacting both operations and the public’s dining out frequency.

2024 474

2024 2023 Food Order 2013 474

Modern Restaurant Management

OCTOBER 18, 2022

Are you trying to differentiate your brand and stand out from the competition? People ( especially millennials ) are increasingly interested in sustainability and want to support brands that are aligned with their values. Demonstrate your commitment to sustainability. Are you minimizing waste (and associated costs)?

Audits 473

Audits Food Safety 2040 Consumer Goods 473

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.

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2050 Waste Sustainability Compost 474

Modern Restaurant Management

MAY 8, 2020

Let’s take a look at a few that can directly benefit you today. While an IVR might not fool the Turing Test , it does satisfy the basic needs that a customer might have and can be designed to field general questions or even take incoming orders, freeing up your staff to perform other tasks. Reduce Food Waste. Robo-Staff.

Food Safety 522

Food Safety Kitchen Safety Front of House Website Management 522

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.

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Management Management Waste Sustainability 297

Modern Restaurant Management

MARCH 1, 2023

Everything from decreasing food waste to exploring how automation can increase revenue for small business restaurants is related to BOH procedures. They include restaurant management tips for cutting costs, decreasing food waste, and much more. Here are some back of office trends to watch for in 2023.

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Front of House BOH Back of House 2023 428

Modern Restaurant Management

MARCH 18, 2024

Experiential dining, plant-based menus and sustainability were hot topics in the Les Dames d’Escoffier International (LDEI) 2023 Trends Report. Dining out is often a splurge occasion, yet today’s restaurant patrons are finding more options to balance their choices and manage indulgence.

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2024 Food Truck Fast Casual Consumer Goods 474

Modern Restaurant Management

SEPTEMBER 23, 2020

“During the period I was laid off due to COVID-19, there were several problems out of my control with my unemployment status leaving me in a difficult financial situation,” said Jessica Schiefele, long time Ruby Slipper bartender. To learn more about Smithfield Culinary go to www.smithfieldculinary.com.

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Serving White Paper Food Recycling 517

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.

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Waste Food Leadership Customer Service 253

Modern Restaurant Management

NOVEMBER 22, 2022

Despite a slowed holiday hiring season, there is still a demand to hire restaurant employees to keep up with the inevitable influx of folks who eat out more frequently around the holidays—in fact, 17 percent of restaurant leaders are still looking to hire workers. How to avoid. How will it affect your yearly revenue and yearly spend?

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Hiring Recruiting Employee Relations Mobile Ordering 514

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. Climate & Seasonality: Does the weather impact what people order or when they dine out?

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

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. Spending without a plan wastes money without a strategy, marketing dollars can just disappear with zero results to speak of.

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Marketing Email Marketing Social Media Loyalty Program 195