Modern Restaurant Management
FEBRUARY 28, 2024
Whether it's the utilization of AI-driven analytics to elevate menu design or the precision of robotics transforming kitchen operations, a new era in dining is taking shape. Additionally, kitchen analytics technology ensures that food preparation is perfectly timed, slicing through wait times even during busy hours.
The Restaurant Times
JANUARY 21, 2021
Operating entirely from the back-end brings down the rental and maintenance costs significantly. As the entire focus is shifted towards procuring high-quality ingredients and establishing a top-of-the-line kitchen, cloud kitchen operators have the upper hand in lowering the menu costs while attracting a high volume of online orders. .
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Synergy Suite
NOVEMBER 9, 2023
At its core, waste and food cost control is a strategic approach to managing expenses associated with the procurement, preparation, and disposal of food in a restaurant. A closer look at supplier relationships within allows for strategic decisions regarding procurement, ensuring the sourcing of quality ingredients at optimal prices.
The Restaurant Times
JULY 20, 2020
To run a successful cloud kitchen business, there are multiple moving parts that affect the overall profitability; therefore, it is important to monitor them carefully. By calculating these metrics, operators can quickly analyze their businesses’ performance and determine any specific areas that require improvements.
The Restaurant Times
DECEMBER 21, 2021
Dark kitchens do not have a storefront, which makes it crucial for them to serve excellent quality food to their customers for creating brand recognition and growing their business. Dark kitchen operators must anticipate customer demands and understand their likes and dislikes.
The Restaurant Times
OCTOBER 24, 2021
The key difference is that in a ghost kitchen, a restaurant’s focus is on delivery rather than dine-in. . Moreover, one restaurant can operate numerous brands or virtual restaurants under one roof, or the kitchen operator can function as an incubator, with different vendors sharing the space. Source: Moneycontrol.
The Restaurant Times
JUNE 3, 2020
In the initial years of running a dark kitchen, it is recommended to keep steady cash flow and avoid taking a lot of credit. Rather than procuring raw materials on credit from your suppliers, check if they are willing to offer a discount if you make an immediate payment.
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