Modern Restaurant Management

JULY 24, 2023

Artificial Intelligence (AI) technology has become invaluable in the food industry. AI can also improve sustainability within restaurants – and throughout their supply chains – with huge benefits that include waste and carbon emissions reduction, cost savings, and meeting consumer demand.

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Communication Information 167

Hospitality Magazine

MAY 1, 2023

Hospitality speaks to Dennis Yong from Parcs, Jo Barrett from Little Pickett and Luke Whearty from Byrdi about taking a multipronged approach to sustainability from utilising food scraps and working with local suppliers to getting innovative when it comes to repurposing ingredients. One of the many challenges is cost.

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Workshop Magazine 245

Modern Restaurant Management

NOVEMBER 15, 2021

Restaurant managers will need to identify and implement training solutions that accelerate onboarding and equip new employees to positively impact the bottom line as quickly as possible. Many restaurant managers devote 20 minutes per shift to manual temperature checks on hot and cold storage items. Optimize Food Safety Protocols.

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Modern Restaurant Management

FEBRUARY 28, 2024

In a world reshaped by the pandemic, evolving labor markets, and shifts in consumer behaviors, restaurant owners are increasingly turning to technological innovations. Additionally, kitchen analytics technology ensures that food preparation is perfectly timed, slicing through wait times even during busy hours.

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Modern Restaurant Management

MARCH 9, 2022

We've all ordered our favorite food online at least once from a local restaurant, and it was cold when it arrived at our doorstep. Events like this not only ruined our entire eating experience, but also prevented us from ordering food from this restaurant for a while. Delivery of cold food leads to loss of customer.

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Accounting Presentation Marketing Blog 208

Modern Restaurant Management

NOVEMBER 11, 2021

As diners return to their favorite restaurants, bars, and other eating establishments, restaurateurs are feeling the strain put on the food supply chain. To do so, restaurants need to be mindful of these key elements of successful supply chain management. The goal for every food and beverage company is to synchronize supply and demand.

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Modern Restaurant Management

MARCH 18, 2024

The discussion included food, beverage, nutrition, lifestyle and unique aspects of boutique and high volume foodservice. Food trucks that bring food to patrons where they live and work has become a part of everyday life. To learn more about the results, Modern Restaurant Management sought out LDEI’s Sharon Olson.

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Modern Restaurant Management

JANUARY 30, 2023

Full-service restaurants, for instance, are particularly subject to the effects of inflation—as consumers appear to shift some spending to limited-service establishments and QSRs to save food costs. This migration could be a goldmine for casual/fast food brands if only they had the people to support them.

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Facility Management Budgeting Training Pricing 189

Modern Restaurant Management

FEBRUARY 2, 2024

Restaurants are no longer just about the food – they are about the complete dining experience, which includes ambiance, service speed, and personalized interaction. The need for innovation and efficiency has never been greater in this evolving scenario.

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Customer Service Front of House Communication Training 189

Modern Restaurant Management

JANUARY 20, 2023

Learn how the foodservice industry can stay competitive and fresh amid widespread food and labor shortages. As consumers watch food prices continue to rise, the demand for cost-effective meal solutions are prompting c-stores, full-service, and quick-service restaurants to increase their offerings.

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Training Pricing 167

Hotel Owner

APRIL 24, 2024

The hospitality brand, which owns The Gleneagles Hotel in Auchterarder and Gleneagles Townhouse in Edinburgh, aims to reduce its environmental impact over the next 16 years across all strands of the operation, from buildings and land management, to sourcing and transport.

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Modern Restaurant Management

APRIL 15, 2020

As a restaurant owner or manager, do you find yourself getting caught up in the intricacies and not being able to focus on aspects that matter? Whether it’s inter-team communication, improving table turnover, or reducing waste – an efficiently run restaurant results in an increase in sales and revenue. Quality Control.

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Scheduling Accounting Communication Training 220

Modern Restaurant Management

OCTOBER 7, 2021

Innovation is needed in several areas, including: Staff management. Food safety and restaurant cleanliness. Staff Management. Technology also helps bridge communication between restaurant management and staff. Similarly, restaurant visitors expect their food to be of a consistent quality every time they visit.

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Reservations Kitchen Operations Front of House Back of House 196

EATER

APRIL 8, 2022

Composting is good for everything and everyone, but food waste continues to be a major problem In the United States, food waste amounts to a whopping 30 to 40 percent of the food supply. That said, this stuff is still complicated, there are still challenges to be solved,” Graber adds.

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Definition 99

Modern Restaurant Management

APRIL 4, 2023

This typically includes creating staff schedules based on sales forecasts, trimming labor during slow times, and providing managers with more control – and accountability. Optimizing Employee Schedules In the past, many WFM processes were done manually, in the form of written schedules and excel sheets.

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Scheduling Communication Events Accounting 167

Modern Restaurant Management

FEBRUARY 14, 2023

Fewer employees have carried the burden of prepping, cooking, and serving food while working to keep guests safe. Some restaurant brands have started successfully utilizing microlearning platforms, learning management systems, AI, and gamification to provide interactive, engaging training opportunities for their employees.

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Training Document Service Management Information 189

Hospitality Magazine

MAY 10, 2023

Rather than stocking the café’s fridges with bottles of milk, they designed a system that reduced plastic waste by up to 80 per cent and made it available to the rest of the industry. “Like everyone else, we have been banging our heads against a wall with packaging and waste, and we can reduce our footprint there.

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Training Definition Magazine Book 246

Modern Restaurant Management

JUNE 5, 2023

When people think of the way AI is currently used in quick service restaurants – such as fast-food chains – they might think of AI-powered voice bots utilized at drive-thrus or AI tools to forecast inventory needs based on demand. The use of AI is not limited to scheduling and staffing.

Scheduling 189

Scheduling Information Pricing Customer Service 189

The Restaurant Times

JANUARY 14, 2022

Globally, food waste generates 4.4 This is one of the reasons why food waste has been gaining momentum over the past few years. In the US, food waste and related packaging account for almost 45% of the material that goes into landfills. Step-by-step Guide For Starting A Waste-Free Restaurant In The US.

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POS Systems Accounting Blog Scheduling 98

Modern Restaurant Management

APRIL 10, 2023

The most widely adapted tools this year include new or expanded online ordering, contactless payments, QR code ordering and new POS and restaurant management systems. This in turn allows restaurant owners and managers to provide a better and more tailored service for their customers.

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Customer Service Catering Pricing Information 194

Modern Restaurant Management

OCTOBER 13, 2021

At the same time, restaurants are grappling with staffing issues, with recent research showing that one in three food service workers doesn’t want to stay in the industry. Restaurateurs, however, have options to mitigate these challenges with technological innovation. Energy Management.

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Maintenance Pricing 245

Modern Restaurant Management

MARCH 3, 2022

” No truer words were spoken by Benjamin Franklin and is a mantra that resonates deeply for businesses in the food service industry—many of whom are in recovery mode in the midst of the COVID-19 pandemic. But what if by investing in technological innovation restaurants achieved both bottom- and top-line revenue growth?

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Maintenance Customer Service Pricing 212

Synergy Suite

NOVEMBER 9, 2023

In the complex world of restaurant management, waste and food cost control stand as paramount metrics for sustained success. We will unravel the intricacies of understanding, calculating, and optimizing waste and food costs. What is Waste and Food Cost Control?

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Portion Control Procurement Training Communication 52

7 Shifts

JANUARY 31, 2024

Managing a restaurant is a delicate routine—if we can even call it a routine. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. In addition to their main duties, restaurant managers also have to contend with all the unwritten or hidden responsibilities that fall on them.

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Scheduling Front of House Training Customer Service 158

Modern Restaurant Management

MAY 8, 2020

We are referring to food waste. million tonnes of food waste each year. This figure will be simply incomparable with what we should expect to see come the end of the year when the 2020 waste statistics are produced. Waste management is something restaurateurs plan for. Restaurants.

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Information 112

Hotel Owner

AUGUST 22, 2023

These criteria include staff involvement, guest information and sustainable management of energy, waste, water, cleaning products, food and drinks. Anupriya Rajpal, senior development manager at Dominus, said: “Our journey toward sustainability is a source of pride.

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Travel and Tourism Information 98

Modern Restaurant Management

NOVEMBER 15, 2022

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their insights on whether there is an effective way to raise menu prices, any alternative and how can you do so without alienating guests. To do this, restaurants will either need to use lower cost food items or raise menu prices.

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Pricing Communication Marketing Training 196

Modern Restaurant Management

JUNE 13, 2023

As the manager on duty prioritizes each crisis and puts out literal fires in the kitchen while trying to get the POS company on the phone, a chipper newcomer clad in all black strolls in through the back alley to drop a bomb: “I think I’m training with you today? ” If you know, you know.

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Training Server Budgeting Scheduling 180

Modern Restaurant Management

JANUARY 8, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits.

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Pricing Catering Training Marketing 215

Modern Restaurant Management

MARCH 6, 2024

To answer that and more, Modern Restaurant Management (MRM) magazine reached out to an expert–Daniel Hawes, Vice President of Product Design at Givex, whose work marries the worlds of technology, design, and academic research. What will the QSR of the future look like and what role will AI-integrated technologies play?

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Modern Restaurant Management

FEBRUARY 8, 2023

Noma’s announcement generated a healthy debate on how we can improve the restaurant industry as a whole and how we should defend our food systems and culture. Owners and managers should attend mental health training seminars as part of a requirement for running operations. Food is a business of making people happy.

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Server Training Marketing Scheduling 197

Synergy Suite

NOVEMBER 30, 2023

Prime costs are a critical component of your restaurant’s profitability, and mastering them is essential for long-term success in the competitive food service industry. For restaurant owners and managers, understanding and effectively managing prime costs are paramount. What Are Prime Costs?

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Portion Control Scheduling Pricing Training 52

NV Hotels

JANUARY 15, 2024

Chefs often find themselves deeply involved in the intricate dance of managing inventory, meticulous preparation, and overseeing the operations of high-end restaurants. According to Reuters and Feeding America, the US is now at a rate of throwing away 119 Billion Pounds of food each year. Or requires the recovery of a lost password.

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Download 40

Synergy Suite

APRIL 27, 2023

SynergySuite’s nomination highlighted their exceptional work in the food and beverage industry, providing innovative and efficient software solutions that streamline restaurant operations, reduce food waste, and increase profitability.

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Customer Service Scheduling Presentation Marketing 98

Hotel Owner

APRIL 15, 2024

According to James Logan, scientist and CEO of Archtech Innovation, the 2024 Paris Olympics in July could also contribute to the rise in infestations as more will be travelling resulting in an increase in transportation of bedbugs in the UK this summer. This in turn allows managers to take measures in a cost effective and timely manner.

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Training Housekeeping Sanitation Book 92

The Restaurant Times

FEBRUARY 22, 2022

Restaurant startup developments in recent years have included a variety of food delivery alternatives, company expansion, service innovation, extended online ordering, assemble-your-meal popup businesses, and many others. . It’s no longer about waste and environmental damage. Restaurant Tech.

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POS Systems Marketing Presentation 98

STAAH

APRIL 25, 2024

Indulge in mouth-watering street food delights like spicy chaat and savory kebabs, or savor the exquisite flavors of Mughlai cuisine at iconic eateries. Through collaborative efforts and innovative strategies, Delhi is striving to create a sustainable future for its residents and the environment.

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Budgeting Catering Events Blog 86