The Rail

JANUARY 3, 2025

This ever-changing nature makes training your staff that much more important, as your success hinges on the performance of your team. For example, training employees to not waste food and other resources is a growing priority for restaurants seeking to minimize environmental impact while maximizing efficiency.

Training 130

Training Operations Kitchen Safety Seasonal Menu 130

Modern Restaurant Management

JANUARY 23, 2025

Effective, sustainable SOPs focus on minimizing waste and maximizing productivity. Designate experienced staff to mentor new hires, handle onboarding, or run training sessions. These strategies enhance daily efficiency, reduce resource waste, and create a supportive environment for staff and managers alike.

Operations 395

Operations Workshop Sustainability Inventory 395

Modern Restaurant Management

FEBRUARY 21, 2025

Resources and training materials are available to make this process easier and ensure everyone is aligned. Better data means faster responses to safety issues, less waste, and more satisfied customers who trust in the care you take with their food.

Food Safety 524

Food Safety Management Management Kitchen Safety 524

EATER

OCTOBER 15, 2024

When food waste goes to landfills, it creates methane , a powerful greenhouse gas. Food waste from all sources is responsible for eight percent of global greenhouse gas emissions, and the U.S. But restaurants have other, less visible sources of waste that also contribute to climate change.

Compost 299

Compost Food Equipment Waste 299

Modern Restaurant Management

FEBRUARY 24, 2025

Restaurants prepare ingredients and schedule staff based on anticipated guest numbers, and when diners fail to arrive, this precision quickly unravels into wasted food and unnecessary labor expenses. Beyond the immediate lost revenue from empty reserved tables, these missed bookings disrupt carefully planned kitchen and staffing operations.

Book 385

Book Reservations Communication Customer Experience 385

Modern Restaurant Management

JANUARY 24, 2025

The courses includes foundational knowledge on emerging green technologies, strategies for waste reduction, and operational efficiencies that align with sustainability goals. Additionally, attending live demonstrations, industry trade shows, or EcoChef-certified training sessions can provide deeper insights.

Sustainability 448

Sustainability Food Equipment Design 448

Culinary Cues

MARCH 10, 2025

Human Resource departments will ensure that every employee works within the parameters of expectations and scheduled reviews. [] LIKLINESS OF FORMAL TRAINING Finally, the most important factor in deciding where a cook wants to work should be the investment a property is willing to make in formal training.

Hotels 334

Hotels Fine Dining Seasonal Menu Healthcare 334

7 Shifts

AUGUST 19, 2020

Pandemic or otherwise, staff turnover eats into your profitability and wastes a considerable amount of managers’ time. The more staff you have to replace, the more money you have to spend on recruitment, and the more time you have to spend interviewing and training. Even your most seasoned staff can forget things.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

7 Shifts

NOVEMBER 25, 2024

However, productivity is more easily trained than managed. 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.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

Modern Restaurant Management

OCTOBER 16, 2024

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. Educate Staff on Fraud Awareness Train staff to recognize and respond to signs of fraud, both in online transactions and in the restaurant itself.

Delivery 417

Delivery Food Order Online Ordering Food Supply 417

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. The best-run restaurants dont leave things to chancethey rely on clear processes, well-trained teams, and smart decision-making to avoid costly mistakes.

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 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

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. Where weaknesses exist are opportunities to help, to teach, to train, and to complement. [] BE PREPARED You can accomplish almost anything if you are prepared for it.

Employee Relations 379

Employee Relations Presentation Small Business Recruiting 379

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. Train continuously.

Food Safety 546

Food Safety Food Supply Waste Sustainability 546

Modern Restaurant Management

OCTOBER 1, 2021

Controlling a restaurant kitchen’s inventory is a key to proper restaurant management and can help avoid wasting food and space. Food waste and inefficiency are two of the biggest obstacles that could be keeping you from succeeding, and how you manage your inventory plays a critical role in avoiding them. Focus on Training.

Inventory 493

Inventory Management Management Waste 493

Modern Restaurant Management

SEPTEMBER 28, 2020

Establish Training Programs in Detail. Your employee’s training directly impacts the quality of their services, as well as your customer’s experience. For this reason, it is crucial to take the time as a restaurant manager or owner to build and implement comprehensive training programs. Reduce Your Food Waste.

Operations 553

Operations Website Management Social Media Customer Service 553

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

Or employees haven’t been properly (and regularly) trained. 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. At a time where every dollar counts, this waste can negatively impact your bottom line.

Ordering 562

Ordering Employee Relations Online Ordering Customer Service 562

7 Shifts

OCTOBER 28, 2024

Bars that effectively manage their inventory and reduce waste tend to maintain higher margins. Regular training and spot-checks also help maintain consistency, leading to better control over pour costs and higher profitability for your bar. Train staff to upsell for higher bar profits Training your staff to upsell is also important.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

Modern Restaurant Management

SEPTEMBER 7, 2022

While restaurants have always been intentional about food waste, menu offerings, and purchasing, I see operators doubling down on looking for any efficiency to help save money right now. This could include inconsistent portioning, kitchen waste, and employee theft. Reinforce Employee Training.

Menu 491

Menu Management Management Waste 491

Culinary Cues

MARCH 31, 2025

Finding ones purpose is a quest that we all share, but no matter your purpose, no matter the task – giving effort, working hard at the task in front of you, and seeking to do so because no breath should be wasted, is our calling as members of society. [] Save money for a rainy day. Avoid unnecessary debt. Make more music.

Consumer Goods 402

Consumer Goods Transportation Small Business Take-out 402

Modern Restaurant Management

SEPTEMBER 1, 2023

Inefficient restaurant inventory management practices, improper storage, gaps in inventory logs, theft, and waste can cause even the most successful kitchens to struggle or fail. Whenever a restaurant acquires, counts, transfers, or wastes inventory, it must be entered as a journal entry into the accounting general ledger.

Inventory 450

Inventory Management Management Cash Management 450

Modern Restaurant Management

SEPTEMBER 16, 2020

In 2018, when China stopped accepting plastics and recycling from the US, waste management professionals wondered whether the recycling industry could survive the loss of a major market for America’s commodity scrap. Though landfill closures have also contributed to rising costs, recycling is still the cheaper option for waste disposal.

Recycling 383

Recycling Waste Training Workshop 383

Modern Restaurant Management

MAY 19, 2022

AvT provides the “why” behind your food cost variance, whether it be shrinkage, waste, breakage of contract prices, etc. Train Staff on the Importance of Restaurant Inventory Control. Training staff on inventory control provides value to your entire organization. Track Food Waste.

Food Supply 469

Food Supply Waste Point of Sale Inventory 469

Culinary Cues

APRIL 23, 2022

The cost of raw materials seems to always go up, most ingredients that restaurants use are highly perishable, customer volume is less predictable than we would like, seasonal differences in quality are quite significant, the supply chain is out of step with demand, and waste seems to be a real problem in many operations. CAFÉ Talks Podcast.

Food 434

Food Seasonal Menu Waste Point of Sale 434

Culinary Cues

NOVEMBER 22, 2024

PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 900 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 90 interviews with the most influential people in food These are my memories of cooking for the soul.

Food 388

Food Front of House Back of House Point of Sale 388

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. Trainees can undergo training without visiting restaurants.

Technology 551

Technology Food Supply Kitchen Safety Waste 551

Modern Restaurant Management

APRIL 15, 2021

I am not wasting time on trying to figure out why. Don’t Be Choosy … Train! We are putting additional training and time into these three, and I have to say they are doing well. We have found that these individuals show up on time, work hard and, most importantly, are excited about learning and being trained.

Social Media 531

Social Media Training Recruiting 2019 531

The Rail

MARCH 31, 2025

Standardized Training Programs: Newbies get uniform training with digital training tools across multiple locations. This approach not only makes it easier to train new staff on familiar machinery but also simplifies maintenance and reduces downtime. Inventory management software: Tracks stock in real-time.

Technology 130

Technology Operations Management Management 130

Modern Restaurant Management

JANUARY 30, 2023

This also prevents the waste of costly oil and keeps food quality up to standard. Eliminating Waste Speaking of waste prevention: Imagine discarding $20,000 worth of inventory and closing for two days because of a malfunctioning walk-in cooler. © Modern Restaurant Management, 2023.

Technology 474

Technology Fast Casual Waste 2023 474

Modern Restaurant Management

OCTOBER 7, 2021

Both of these technological advancements are instrumental in ensuring excellent customer service and reducing food waste. As far as food waste is concerned, manual inventory monitoring is usually one of the main culprits. Inventory shortage limits the restaurant’s earning potential, and excess stocks or inventory are wasted.

Technology 492

Technology Operations Food Safety Kitchen Safety 492

Modern Restaurant Management

NOVEMBER 22, 2022

However, limited budgets and resources necessitate thoughtful hiring decisions in order to reduce wasted time and costs on advertising positions or training new hires. Training and onboarding for a new role is no small task and it can take time to learn before they can begin meeting needs. How to avoid.

Hiring 514

Hiring Recruiting Employee Relations Mobile Ordering 514

Modern Restaurant Management

FEBRUARY 14, 2023

To accomplish this: Improve training efforts. Unfortunately, many restaurants are using archaic training programs, so update your training to be current, relevant, and tech driven. Boost safety and quality protocols. Layoffs at tech companies means many job seekers have tech skillsets, knowledge, expertise, etc.

Food Safety 474

Food Safety Kitchen Safety Loyalty Program Employee Relations 474

Modern Restaurant Management

MARCH 2, 2021

Building Trust through Training and Transparency. Certainly, conducting real, in-depth COVID-19 training is especially important right now. However, if no one knows that you have devoted time, money and energy into COVID-19 training, then your investment is wasted. Be prepared to post every step for the public to see.

Social Media 462

Social Media Kitchen Safety Food Safety Training 462

Modern Restaurant Management

FEBRUARY 11, 2022

Cut Your Food Waste. No one wants to be wasting food, but without consistent, easily accessed inventory data, many operators don’t know how much is going to waste. And restaurant tech can help cut waste in other ways. Better inventory ensures each location can order more accurately for their needs.

Inventory 463

Inventory Waste Food Supply Technology 463

Modern Restaurant Management

MARCH 14, 2022

Reduce Food Waste. At the end of the day, food waste has the same effect as theft. Fortunately, strong reporting can pinpoint waste issues from overportioning, over prepping food, or other problems. They went to investigate, assuming it was theft, only to find out it was a training issue in that store.

Management 489

Management Management Waste Restaurant Law 489