Modern Restaurant Management

DECEMBER 31, 2024

Chili Crunch Fusions Chefs will blend ingredients like fennel seeds, peppercorn, oregano and Marcona almonds for new fusions of chili crunch, combining its roots with global flavors to create variation, including Italian styles perfect for topping seafood dishes like crudo and octopus or pizza.

Food and Beverage 450

Food and Beverage Food and Beverage Chef Nutrition 450

Modern Restaurant Management

SEPTEMBER 9, 2021

The data to analyze with food is the following: food sales, food costs, sales mixture, food inventory, cost of goods sold, menu pricing, invoice reviews for accuracy of pricing, stock on hand, beginning and end of day protein counts, and daily sold items. Each day, the chef purchases more food. Purchasing of Foods. Use smaller plates.

Chef 520

Chef Inventory K-12 Purchasing 520

Modern Restaurant Management

NOVEMBER 5, 2024

The chef wrote down the dishes containing the problematic ingredient, which I shared with her. Instead of panicking, I ran through our available inventory and identified an ingredient I could substitute if I modified the dish. I offered several suggestions from our allergy-friendly menu and explained the ingredients to them.

Staffing 419

Staffing Customer Service Customer Service Inventory 419

Modern Restaurant Management

AUGUST 6, 2020

Optimize Inventory. This is also a time to experiment with ways to preserve ingredients through techniques like pickling, smoking or canning to extend the shelf life of the inventory, as well as testing out new trends in fermentation. Let’s say you operate a burger shop with beginning inventory valued at $5,000.

Inventory 531

Inventory Purchasing Customer Experience Chef 531

Modern Restaurant Management

DECEMBER 8, 2022

Manage and Optimize Your Increased Holiday Inventory. The holidays bring an increase in beverage inventory, particularly kegged inventory for bars and restaurants centered around draft programs. Cooler management and on deck planning also becomes central to lowering the chaos that an increase in kegged inventory can bring.

Inventory 471

Inventory Food and Beverage Food and Beverage Customer Experience 471

Modern Restaurant Management

JANUARY 3, 2025

Small spaces can obviously help save on price-per-square-foot costs, they naturally reduce energy consumption, encourage precise inventory management, and enable more intentional material choices – all of which dovetail nicely with sustainability goals. How does it dovetail with sustainability goals?

Customer Experience 251

Customer Experience Chef Food and Beverage Food and Beverage 251

Modern Restaurant Management

JANUARY 20, 2022

Some of the biggest disruptors will result from the increase in information technology, autonomous vehicles, automation and robotics in the kitchen, and AI chefs. While chefs will work with the systems, tasks which are repetitive parts of food preparation will automated. Integrated Inventory and Purchasing. Voice Ordering.

Inventory 520

Inventory Purchasing Chef Point of Sale 520

Modern Restaurant Management

OCTOBER 2, 2023

Keep an Eye on the Inventory There’s no substitute for taking regular inventory – not just knowing what’s been ordered, but what’s in stock, what condition it’s in, and how long it’s been in the restaurant. Got a few extra gallons of milk about to hit the expiration date? Technology? Not so much.

Inventory 466

Inventory Restaurant Management Restaurant Manager Recipes 466

Modern Restaurant Management

MARCH 9, 2022

Upgrade inventory and ordering systems with the latest technology. Proper inventory management is essential to decreasing food waste and saving related expenses. All employees should practice proper “first in, first out” inventory management. Food takes up more space in US landfills than anything else.

Inventory Management 539

Inventory Management Inventory Chef Food Safety 539

Modern Restaurant Management

APRIL 9, 2025

Most recently, he co-founded Sammy's Sliders with chef Sammy Gianopoulos. AI-driven tools can help optimize everything from labor scheduling to inventory management, reducing waste and improving margins. Technology – and especially AI – is already reshaping how restaurants operate, and that impact is only going to grow.

Staffing 251

Staffing Kitchen Equipment Inventory Management Inventory 251

Modern Restaurant Management

APRIL 5, 2022

The reasons for the accelerated growth of this idea, the contribution of POS to these kitchens, the display systems to make the operations easier, and the automated operations used in the inventory as well in the kitchen for easy food management- are some of the ideas that will be discussed in the following paragraphs.

Inventory Management 491

Inventory Management Inventory Point of Sale Inventory Management Software 491

Modern Restaurant Management

FEBRUARY 2, 2024

Meanwhile, restaurants must effectively manage inventory, staff, and customer data. As a result, many establishments struggle with slow service times, inefficient inventory management, and inadequate customer engagement — all of which can lead to decreased satisfaction and lost business.

Inventory 472

Inventory Inventory Management Customer Experience Customer Service 472

Modern Restaurant Management

MARCH 18, 2024

Chef driven fast casual restaurants feed consumers’ desires for high quality menu items delivered quickly and on the go. Eight-six percent of dames surveyed agreed that chef driven fast casual restaurants are filling a consumer desire for high quality menu items.

Food and Beverage 474

Food and Beverage Food and Beverage Chef Catering 474

Modern Restaurant Management

SEPTEMBER 25, 2020

Kyle Gorlie opened his Vet Chef food truck in 2016. The UpFlip team interviewed the Vet Chef crew to find out, and for those questions that weren’t answered in the interview, you can find them on the UpFlip blog. The Vet Chef’s Recipe for Food Truck Success. Why Is a Food Truck a Smart First Step? Keep Your Word.

Chef 445

Chef Food Safety Regulations Food Inventory Recipes 445

Modern Restaurant Management

MAY 2, 2022

These tech systems let operators view sales patterns, track inventory, and determine areas of wastage to make smarter, more profitable and sustainable choices. Chefs are utilizing what’s in their pantries and what they get in their produce and protein deliveries to create delicious, creative meals. Use what you have.

Inventory 546

Inventory Staffing Chef Hospitality 546

Modern Restaurant Management

OCTOBER 7, 2021

Digital checklists boost efficiency and accuracy, eliminating confusion among chefs, cooking assistants, and servers. As far as food waste is concerned, manual inventory monitoring is usually one of the main culprits. As far as food waste is concerned, manual inventory monitoring is usually one of the main culprits.

Food Safety 492

Food Safety Inventory Recipes Restaurant Management 492

Modern Restaurant Management

SEPTEMBER 14, 2022

Ding* ‘Your order is being prepared by Chef Bot 19 and will be delivered to your table in approximately 19 minutes. However, trained chefs don’t need to worry about losing their jobs to a restaurant AI yet, but we cannot dismiss this scenario entirely either. To get a receipt for your order, reply with Hi.

Staffing 528

Staffing Customer Experience Food and Beverage Food and Beverage 528

Modern Restaurant Management

APRIL 15, 2020

When chefs are provided with real-time data, they are able to make necessary improvements and tweak their production processes to decrease food waste and make their kitchens profitable. These tools help connect commercial kitchens to cloud kitchens so that the tools can analyze how much food is wasted every day.

Commercial Kitchen 551

Commercial Kitchen Inventory Inventory Management Food Storage 551

Modern Restaurant Management

FEBRUARY 28, 2023

It is crucial the chef, sommelier, and servers are given the tools and knowledge they need during the onboarding process to perform their job well. But instead of relying on their memory, consider creating short, instructional videos – on food safety, sanitation, inventory, etc.

Restaurant Manager 493

Restaurant Manager Restaurant Management Food and Beverage Food and Beverage 493

Modern Restaurant Management

JANUARY 17, 2023

All they have to do is say: "Here are a few wines our chef recommends with that dish." Because server mobility pads can be connected to automatically-updated inventory, the system won't suggest a certain wine when the last bottle was sold twenty minutes ago.

Inventory 466

Inventory Chef Hospitality Hospitality 466

Modern Restaurant Management

MAY 19, 2020

That’s counter intuitive for many operators and chefs, but we think it’s essential for a successful transition. Step 1: Cost out your specific delivery inventory items. We’ll use screen shots of a user’s data from reciProfity, our food costing app. Regardless of your food costing tool, the steps are the same.

Recipes 535

Recipes Inventory Chef Purchasing 535

Modern Restaurant Management

MARCH 2, 2022

But with rising food and supply costs, how can operators keep menu prices low when they have to pay more for inventory? There are multiple benefits of repurposing ingredients and it creates an opportunity for your chef to create something new and inspired. Run LTO’s to Reduce Food Waste.

Food and Beverage 487

Food and Beverage Food and Beverage Recipes Inventory 487

Modern Restaurant Management

APRIL 14, 2020

Save your customers a trip to grocery store, sell off inventory, increase cash flow, and attract new customers during COVID-19. Plan to sell your existing inventory before you add more. This will work to decrease spoilage and provide room for a new shipment of inventory better aligned with your new operational structure.

Inventory 468

Inventory Recipes Purchasing Restaurant Manager 468

Modern Restaurant Management

MAY 31, 2022

Restaurant owners or managers would rather spend time on other meaningful tasks, such as recruiting and hiring, training chefs, or updating daily specials on the menu. For example, labor, sales, inventory, and customer relationship management (CRM) reports are some of the reports restaurants should consider pulling together.

Inventory 491

Inventory Customer Experience Point of Sale Restaurant Management 491

Modern Restaurant Management

JANUARY 26, 2024

When the lights go out, equipment stops running, chefs can’t cook and customers can’t dine. Keeping the power on means that not only will your restaurant be able to protect all of its food inventory, but you will be able to keep operating by cooking, serving, delivering and ringing the register.

Food Inventory 492

Food Inventory Inventory Chef 492

Modern Restaurant Management

MARCH 28, 2024

You need to quickly and accurately ascertain whether any of the foods in your inventory or ordering system are impacted, so you don’t jeopardize the health of your customers, or your business’ reputation. Scanning a 2D barcode that has these details embedded gives chefs and servers quick and easy access to these details.

Menu Creation 552

Menu Creation Food Safety Point of Sale Inventory 552

Modern Restaurant Management

MARCH 12, 2021

Whether they’re waitstaff, sous chefs, or delivery drivers, frontline workers are the backbone of the restaurant industry. Digital inventory management: Keeping track of every ingredient on site is a big task. Through a digital hub, managers can accurately track inventory levels to ensure they have what they need.

Customer Service 493

Customer Service Customer Service Inventory Inventory Management 493

Modern Restaurant Management

MAY 18, 2020

The Restaurant Reopening Blueprint is informed by interviews with key stakeholders such as diners, restaurant staff and US Foods consultants and chefs. View all of the available resources or schedule a one-on-one consultation with a US Foods Restaurant Operations Consultant or Food Fanatic Chef, here. restaurant operations.

Chef 520

Chef School Nutrition Cafeteria Point of Sale 520

Sculpture Hospitality

JUNE 15, 2022

Not only is it frustrating for chefs and kitchen managers, but it can also have a huge effect on customer satisfaction, leading to lost customers and negative reviews. There’s nothing worse than having to eighty-six a popular menu item.

Inventory 141

Inventory Kitchen Manager Kitchen Management Kitchen Management 141

Modern Restaurant Management

AUGUST 20, 2024

Partnering with November Five, Le Pain Quotidien launched Alain.AI, a tool that can be called the world's first digital twin of a chef-founder and used to help with menu development, recipe standardization, and culinary innovation. "As In addition, Alain.AI

Recipes 449

Recipes Kitchen Equipment Inventory Restaurant Management 449

Modern Restaurant Management

SEPTEMBER 8, 2022

In many industries, GS1 Standards are already being implemented to enable granular traceability as well as improving supply chain efficiencies and inventory management. Increasingly, consumers want to know everything they can about the food they eat. A data-rich 2D barcode makes all this information available with a simple scan.

Food Safety 474

Food Safety FDA Inventory Inventory Management 474

Modern Restaurant Management

OCTOBER 7, 2024

There are new technologies coming out for restaurants that will help them better track inventory, analyze their purchases and calculate waste. It also means fewer chef-driven creative specials and more management-driven menu items.

Food and Beverage 474

Food and Beverage Food and Beverage Food Preparation Customer Service 474

Modern Restaurant Management

MARCH 1, 2023

This assists with calculating current stock levels, along with tracking future costs, forecasting, and optimal inventory management. How about the communication between your executive chef, sous chef, line cooks, and prep cooks? Does the equipment layout make sense for all staff?

Purchasing 428

Purchasing Inventory Management Chef Food Storage 428

Modern Restaurant Management

FEBRUARY 25, 2021

For example, chef Anthony Strong closed his popular San Francisco restaurant Prairie last August in the wake of COVID-19, he didn’t give up. 74 percent of retailers plan on using real-time inventory technology this year. In total, they spoke with more than 500 restaurant owners and managers and 1,000 consumers across the states.

Inventory 395

Inventory Chef 395

the CAMBRO blog

OCTOBER 26, 2023

Lurking beneath the surface of delectable dishes are sinister secrets and potential ghastly dangers that many chefs may not be aware of. We unearthed three spine-tingling things restaurant chefs might not know about their kitchens that will haunt your thoughts and keep you up at night.

Chef 105

Chef Commercial Kitchen Food Safety Inventory Management 105

Modern Restaurant Management

FEBRUARY 4, 2022

A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. When trimming down the menu, also gives chefs the chance to build more proficiency with the menu items, ultimately, improving food quality. Consider, removing processed or pre-packaged ingredients from their inventory.

Food and Beverage 547

Food and Beverage Food and Beverage Customer Service Customer Service 547

Modern Restaurant Management

JULY 1, 2024

This allows suppliers to anticipate demand and make necessary adjustments to their inventory and production schedules accordingly. A flexible menu provides the foundation for creativity to flourish, allowing chefs and culinary teams to innovate and explore new ideas without being constrained by rigid formulas or conventions.

Recipes 427

Recipes Chef Inventory 427