Modern Restaurant Management

DECEMBER 17, 2024

Steady Online Ordering Brings Food Waste, Donations to the Forefront of Priorities Ordering food online increases restaurant sales, but it also can potentially increase wasted food if proactive measures aren’t taken – for both the business and consumers at home.

2025 419

2025 Loyalty Program Customer Experience Online Ordering 419

Modern Restaurant Management

FEBRUARY 21, 2025

Improved traceability means better inventory management, as restaurants have clearer insights into what’s coming in and going out of the kitchen. Reach out to suppliers and ask about their compliance plans. Beyond safety, there are additional benefits. Are they assigning the required Traceability Lot Codes (TLCs) for FTL foods?

Food Safety 524

Food Safety Management Management Kitchen Safety 524

The Rail

OCTOBER 17, 2024

While the cost of food waste isn’t a secret , you probably overlook it, considering it a part of doing business in this industry. The Problem with Restaurants’ Supply Chain Food Waste You’ve probably felt forced to raise menu prices to offset losses incurred by wholesale prices rising and fewer people eating out.

Food Supply 130

Food Supply Waste Supplies Food 130

Modern Restaurant Management

DECEMBER 23, 2024

As we navigate these changes, one theme stands out: innovation. Sustainability Takes Center Stage Sustainability is no longer an optional value—it’s a demand from environmentally conscious consumers. Here’s the top five trends I see shaping the industry in 2025, starting with the growing role of automation.

2025 346

2025 Hospitality Bar Customer Experience 346

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.

Compost 293

Compost Food Equipment Waste 293

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. If you miss a day, it will take another week before it gets emptied. It isnt an easy task, but if you know what you are doing you can take care of it. doesnt work.To doesnt work.To

Front of House 221

Front of House Back of House Waste Recycling 221

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.

Delivery 417

Delivery Food Order Online Ordering Food Supply 417

Modern Restaurant Management

JANUARY 24, 2025

" To learn more about the courses and induction cooking methods, Modern Restaurant Management (MRM) reached out to Chef Chris Galarza, Founder of Forward Dining Solutions LLC and Co-founder of EcoChef, who assisted in Chatham’s induction conversion and who helped design Chatham’s ACF courses.

Sustainability 448

Sustainability Food Equipment Design 448

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 18, 2025

It’s about taking friction out of operations—so staff can spend more time focused on hospitality, not paperwork. AI Is the New Secret Sauce in Restaurant Operations First, let me take a moment to say – AI isn’t just ChatGPT or image generation. This isn’t about replacing people with machines.

Airlines 251

Airlines Hospitality Waste Food Order 251

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.

Waste 343

Waste Pricing Airlines Food 343

Culinary Cues

MARCH 31, 2025

Dont take it for granted. [] Education is the key to future success. Listening to others without a need to take control of a conversation can do the same. [] Never step on others to get to your intended destination. No race is ever truly won by pushing others out of the way. Avoid unnecessary debt.

Consumer Goods 447

Consumer Goods Transportation Small Business Take-out 447

Culinary Cues

MARCH 10, 2025

If you are serious about a kitchen career and have the focus to map out the best path, then listen up. At different times one area will stand out and carry the day until it is another areas turn to take the lead. So much to learn, so little time. Where do you begin, whats the best way to learn?

Hotels 370

Hotels Fine Dining Seasonal Menu Healthcare 370

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 282

Loyalty Program Social Media Front of House Back of House 282

Modern Restaurant Management

OCTOBER 28, 2021

Taking inventory is one of the most tedious processes in restaurant operations. Chefs spend countless hours counting inventory, purchasing new ingredients, and tracking down more cost-effective substitutions for products that are either cancelled or out of stock. ” Reduce Waste. Prevent Shortages.

Inventory 520

Inventory Management Management Waste 520

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 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

MARCH 21, 2025

Technology doesn’t just level the playing field; it allows mom-and-pop shops to improve efficiency, reduce wait times, and enhance the customer experience in ways that were once out of reach. Take a busy corner café, for instance. The result? Technology is quickly becoming a lifeline for survival.

Technology 221

Technology Front of House Customer Service Back of House 221

Modern Restaurant Management

AUGUST 20, 2021

For example, technology exists that allows restaurant operators to take inventory in a matter of minutes, while achieving 99.9-percent percent accuracy, saving labor, reducing waste, and making food safer across the enterprise. There are several pain points that can be alleviated through smart automated processes.

Supplies 520

Supplies Food Supply Online Ordering Inventory 520

Modern Restaurant Management

FEBRUARY 17, 2025

To deal with fluctuating egg prices, Powers has a nmber of suggestions including taking advantage of commodity price drops to lock into systemwide supply contracts. "An Other things to do: manage food waste and examine your P&L. "It's

Hospitality 221

Hospitality Food Supply Seasonal Menu 2025 221

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. We can all agree on the power of food to unite us. [] COOKING FOR ANOTHER IS VERY PERSONAL AND MEANINGFUL Cooks put it all out there.

Employee Relations 409

Employee Relations Presentation Small Business Recruiting 409

Modern Restaurant Management

JUNE 18, 2021

Rather than waste food, we can redistribute it. A circular economy moves away from the make-take-waste model and toward a model in which we design out waste and pollution, keep products and materials in use, and regenerate natural systems. New innovations in takeout packing are helping manage the waste.

Sustainability 508

Sustainability Tip Distribution Food Food Supply 508

Modern Restaurant Management

FEBRUARY 17, 2025

To deal with fluctuating egg prices, Powers has a nmber of suggestions including taking advantage of commodity price drops to lock into systemwide supply contracts. "An Other things to do: manage food waste and examine your P&L. "It's

Hospitality 221

Hospitality Food Supply Seasonal Menu 2025 221

ChowNow

APRIL 15, 2025

In this article, youll learn: How to break down your operating costs into fixed, variable, and semi-variable Smart ways to lower labor and food costs without sacrificing customer service Where hidden expenses are hiding in your tech stackand how to fix it Lets discover where your money is going, and how to take back control.

Operations 195

Operations Online Ordering Customer Service Customer Experience 195

Modern Restaurant Management

JANUARY 20, 2022

Some of the changes are already taking place in major companies like McDonald’s, which has implemented technology such as personalized automated drive-through menus that change depending on the time of day, weather, current restaurant traffic, and trending items. Autonomous Vehicles and Drive-Thrus. Integrated Inventory and Purchasing.

Food Order 520

Food Order Waste Online Ordering Email Marketing 520

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.

Food Safety 546

Food Safety Food Supply Waste Sustainability 546

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. Proper inventory management is essential to knowing what’s coming in, what’s going out, and what you need to order.

Food Supply 530

Food Supply Supplies Food Waste 530

Modern Restaurant Management

JANUARY 30, 2023

Unfortunately, it turns out that restaurants’ staffing numbers are not as rosy as they seem; instead, they’re favoring the full-service segment, according to Black Box Intelligence. Unfortunately, up to a third of the locations may never receive them, or their staff may not take the time to plug them in.

Technology 474

Technology Fast Casual Waste 2023 474

Modern Restaurant Management

APRIL 13, 2022

At the end of 2021, four out of five restaurants reported facing a staffing shortage due to reduced operating hours and dining capacity. Monitoring Supply Can Curb Waste and Loss. The system would alert an operator of these changes, giving them access to these unique insights and allowing them to quickly adjust orders to prevent waste.

POS 539

POS Food Supply Mobile Ordering Point of Sale 539

ChowNow

FEBRUARY 13, 2025

Do you lose money due to food waste? With a modern cloud-based POS, restaurants can streamline order taking, reduce human error, and improve the overall speed of service. It takes a tremendous amount of time and effort, and if done incorrectly, can cost restaurants significant sums of money. Identify your biggest pain points.

2025 195

2025 Technology Loyalty Program Mobile Ordering 195

Modern Restaurant Management

MAY 11, 2022

Having an accurate handle on inventory enables a business to become more resilient and know what they can sell and when they can sell it, helping mitigate out-of-stock scenarios. The invoice is already in GoVentory and the restaurant can validate the delivery against the invoice, a process that now only takes minutes, compared to hours.

Inventory 547

Inventory Management Management Food Supply 547

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

APRIL 15, 2020

Whether it’s inter-team communication, improving table turnover, or reducing waste – an efficiently run restaurant results in an increase in sales and revenue. For example, W i nnow develops different digital tools that work by reducing food waste in half. The key lies in achieving operational efficiency.

Technology 551

Technology Food Supply Kitchen Safety Waste 551

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.

Food Safety 558

Food Safety Recycling Restaurant Law Front of House 558

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. We look at what is popping up on menus, what social cues there are out in the market, and what flavors are popping up.

Seasonal Menu 470

Seasonal Menu Social Media 2024 Waste 470

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. Its not just about putting out fires when problems arise; its about building systems that prevent those fires in the first place.

Operations 195

Operations Management Management Front of House 195

EATER

APRIL 11, 2025

There were stanchions out front, which suggests the lines can be long and unwieldy ( the Los Angeles Times reported that on opening day last May, people waited upwards of 12 hours and some were turned away). I asked the employee taking my order if they had to shut down at all or raise prices due to the egg shortages.

White Paper 237

White Paper Merchandise Pricing Food Order 237