Modern Restaurant Management

APRIL 21, 2022

Aaron Allen, Executive Chef, Silas Creative Kitchen + Cocktails at Hotel Versailles, Versailles, Ohio. One of the penultimate responsibilities as a professional chef is learning to work sustainably. Andy Arndt, Executive Chef, VEA Newport Beach, a Marriott Resort & Spa, Newport Beach, California.

Chef 450

Chef Food and Beverage Food and Beverage Purchasing 450

Modern Restaurant Management

OCTOBER 28, 2021

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. Inventory-management technology enables chefs to build recipes directly into the software and calculate accurate costs for each plate.

Inventory Management 520

Inventory Management Inventory Recipes Chef 520

Modern Restaurant Management

AUGUST 11, 2020

Ask attendees to register and purchase tickets online, then email them the link to the performance when it’s showtime. Your restaurant already has a crew of experts: chefs, bartenders, event managers, and more. You can experiment and then look into purchasing more professional equipment as your virtual offerings expand.

Catering 531

Catering Catering Food and Beverage Food and Beverage 531

Modern Restaurant Management

DECEMBER 13, 2022

Now chefs at every level of the hospitality industry are using it. We’re using science to enable chefs to recreate the ideal result every time. Sous vide prepared foods can be purchased far in advance, setting a fixed cost for food supplies. Evolutionary Method. Cost Savings. Efficient Method.

Chef 474

Chef Food Supply Food Preparation Restaurant Manager 474

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 Point of Sale Chef 520

Modern Restaurant Management

JULY 1, 2020

Nearly 3 in 5 Americans (57 percent) said a local business' pandemic-friendly services (including curbside pickup, local food and grocery delivery and contactless payments) led them to purchase goods or services from a local business for the first time. Chefs' Salary Increase. Service was slow: 42 percent. For more, click here.

Chef 450

Chef Purchasing Food and Beverage Food and Beverage 450

Modern Restaurant Management

MARCH 1, 2023

Also, BOH staff should establish a declining spending budget to account for weekly purchases and pinpoint how much budget remains for need-it-now food and ingredient purchases. How about the communication between your executive chef, sous chef, line cooks, and prep cooks?

Purchasing 428

Purchasing Inventory Management Chef Food Storage 428

Modern Restaurant Management

DECEMBER 18, 2024

In an industry known for slim margins and rising operational costs, franchises offer built-in scalability, bulk purchasing power, and marketing resources. The franchise model remains one of the best business structures in today’s restaurant landscape.

Food and Beverage 419

Food and Beverage Food and Beverage Catering Catering 419

Modern Restaurant Management

APRIL 4, 2024

Over the past 30 years, she has been the architect of their groundbreaking approach to responsible purchasing and a leading force behind their pivotal shift toward sustainability. Chefs and restaurateurs are extremely resource constrained with the first shortage being that of time. For that, storytelling is critical.

Chef 490

Chef Purchasing Restaurant Manager Restaurant Management 490

Bon Appetit Management Company

OCTOBER 29, 2024

In 2022, David was approached by two Bon Appétit executive chefs at the University of Alabama Athletics to see if he’d be interested in becoming a Fish to Fork partner. Jude , run by the Malley family in Seattle, WA, has been a beloved Fish to Fork partner offering the highest quality wild-caught albacore tuna to our chefs for over a decade.

Chef 97

Chef Purchasing 97

Bon Appetit Management Company

MARCH 11, 2025

Nedim Kombic (L), sous chef at CCU, talks with FrontLine Farming’s Executive Director Fatuma Emmad. Fatuma was kind enough to lead a tour of the greenhouse for me, Sous Chef Nedim and Student Supervisor Sarah Eide. From left, Fatuma speaks with CCU GM Glenn Babcock, Student Supervisor Sarah Eide, and Sous Chef Nedim Kombic.

Chef 90

Chef Purchasing 90

Modern Restaurant Management

AUGUST 4, 2023

While it gives restaurants the chance to connect with their target market in unprecedented ways, it also introduces new competition, from other local restaurants to world-class chefs to viral home cooks. With so many tantalizing options vying for any given viewer’s attention, it can be difficult to make your restaurant stand out.

Recipes 419

Recipes Chef Purchasing 419

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. Here’s a signature menu item, pulled pork sandwich (to stay): This sandwich includes three sub-recipes (in blue), which all contain other recipes, plus a purchased bun. Food cost is $2.69. Contributes $6.30

Recipes 535

Recipes Inventory Chef Purchasing 535

Modern Restaurant Management

MARCH 26, 2020

The study found before engaging with a business or service, nearly all consumers (97 percent) conduct a local online search, with 78 percent of purchase decisions influenced by social content. Customers can combine offers from several chefs and restaurant brand operating at Manifesto Florenc into one order, one click, one delivery.

Chef 526

Chef Purchasing Recipes Catering 526

Modern Restaurant Management

MARCH 2, 2022

There are multiple benefits of repurposing ingredients and it creates an opportunity for your chef to create something new and inspired. With the naked eye, there’s no way to see full visibility into your purchasing. Try creating a limited time offer (LTO) that uses up your soon to be tossed ingredients.

Food and Beverage 487

Food and Beverage Food and Beverage Recipes Inventory 487

Modern Restaurant Management

JULY 31, 2020

Anyone who has worked the back of the house at a popular restaurant knows how chaotic the kitchen can feel during a restaurant “rush” hour—knives, spoons, and spatulas being swung around, glassware flying, line cooks and sous chefs furiously plating food and sending it out. The Opportunities.

Chef 443

Chef Purchasing 443

Modern Restaurant Management

SEPTEMBER 2, 2020

and BOH (including cooks, chefs, etc.). As margins are already low, over and above 3rd party fees, you do not want to "discount" dishes the guest would ordinarily purchase. Tables separated further apart (this will vary based on federal, state and local guidelines). Set seating times. Contactless payment.

Culinary Education 508

Culinary Education Purchasing Restaurant Manager Restaurant Management 508

the CAMBRO blog

DECEMBER 19, 2024

They had already started sourcing more ingredients locally and reduced the use of disposable products in some areas, but when Research and Development Chef Derek Steel looked at how they were storing and transporting ingredients he saw a big problem. Miller Catering (JAM) is sustainability. Now, just take the lid off, said Steel.

Catering 98

Catering Catering Chef Purchasing 98

Modern Restaurant Management

NOVEMBER 11, 2020

“We know that diners’ needs have changed – the COVID-19 pandemic has brought out the foodie or at-home chef in many of us. The data showed that salads saw one of the sharpest declines in food items purchased from March to September across all restaurants. Health food, eating local and personalized experiences.

Food and Beverage 474

Food and Beverage Food and Beverage Chef Purchasing 474

Modern Restaurant Management

OCTOBER 22, 2020

Yelp data also indicates that openings increased for food businesses specializing in celebratory treats that are often enjoyed at home or purchased as gifts, including cupcakes (494 openings), custom cakes (512 openings), and desserts (1,615 openings).

Purchasing 495

Purchasing Catering Catering Restaurant Manager 495

Modern Restaurant Management

AUGUST 6, 2020

An easy way to get started on optimizing inventory is by calculating the cost of goods sold with the following formula: Beginning Inventory + Purchased Inventory – Final Inventory = Cost of Goods Sold. You purchased $1,000 in ground beef patties at the beginning of the week. At the end of the week, you had inventory worth $4,000.

Inventory 531

Inventory Purchasing Customer Experience Chef 531

Modern Restaurant Management

DECEMBER 15, 2021

To put this in context, at a $10 raw material cost if a chef wants to put a 12 oz steak on the menu, they can improve their food cost by $2.40 We recently ran a test: it took our chef five minutes to break down a producer fabricated and delivery ready ribeye roll versus 15 minutes to breakdown a standard ribeye. per portion.

Food Service 493

Food Service Food Service Chef Staffing 493

Modern Restaurant Management

FEBRUARY 15, 2022

One example of a restaurant chain leveraging similar tableside technology is the growing chef-driven Mexican fast-casual concept, Tocaya. And with more restaurants looking to gain an edge over third-party by incentivizing native digital purchasing with loyalty programs, customer adoption of digital ordering channels will only go up.

Staffing 563

Staffing Point of Sale Purchasing Customer Service 563

Modern Restaurant Management

APRIL 22, 2020

Additionally, the Napa, California-based company launched a unique exchange program and purchasing inventory from wineries to help support the loss of sales to distributors due to restaurant and tasting room closures. We have also doubled our purchases from wineries, importers and distributors.

Purchasing 411

Purchasing Inventory Restaurant Manager Restaurant Management 411

Modern Restaurant Management

NOVEMBER 24, 2021

The chicken wing shortage was felt all throughout the country, leaving chefs to get creative and come up with substitutions or portion alternatives. In addition to certain kitchen ware items, parts and supplies needed to fix broken equipment also are on short supply and have become increasingly more expensive to purchase.

Purchasing 474

Purchasing Food Prices Chef 474

Modern Restaurant Management

DECEMBER 18, 2020

Do you as the chef have a personal connection to the variety of tomato, memory from childhood, a funny story, a huge mistake you’ve made with regard to tomatoes? Do you happen to purchase the tomatoes from a market? Where did it come from? Why would you choose this tomato over any other variety? Are they seasonal?

Chef 493

Chef Purchasing 493

Modern Restaurant Management

DECEMBER 29, 2022

Operators will continue incentivizing in-house delivery and in-app purchases. Zerrick Pearson, Five Guys CIO, said in a recent episode of The Tech Chef podcast , “Automation is coming; it’s been coming for a while. An increasing number of brands are launching apps, and incentivizing customers to order through them.

Chef 531

Chef Purchasing 531

Modern Restaurant Management

AUGUST 15, 2022

He challenged culinary expert, Chef Warren Leruth, and food scientist, Nestor Abuso, Sr., In keeping with his intense devotion to quality, Al wanted his biscuits to be as big a draw as the chicken—not the afterthought like many of his competitors. to come up with the perfect recipe.

Recipes 474

Recipes Chef Purchasing 474

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

Bon Appetit Management Company

SEPTEMBER 17, 2024

In honor of the 25th anniversary of Farm to Fork, our groundbreaking local sourcing program, we’ve synthesized our many lessons learned into a white paper, Sowing Success: Local Food Purchasing Insights from 25 Years of the Farm to Fork Program. The need to build and strengthen resilient local food systems is more urgent than ever.

Purchasing 98

Purchasing Chef Food Service Food Service 98

Modern Restaurant Management

NOVEMBER 15, 2022

One way to lower food costs is to purchase more unprocessed foods, which require additional preparation labor. I would suggest the following strategies: Minimize the cost increase by doing the following: Purchasing smarter. Shorten the menu, allowing for less waste, less purchasing and less labor.

Staffing 490

Staffing Purchasing Culinary Education Chef 490

Modern Restaurant Management

APRIL 14, 2020

Based on our research, the top 40 grocery items currently being purchased run the spectrum. Once you know what you want to purchase, reach out to your distributor to add these stocked items to your orders today. Package all the raw ingredients and a recipe or take a self-made video of you or your chef preparing that meal.

Inventory 468

Inventory Recipes Purchasing Restaurant Manager 468

Modern Restaurant Management

OCTOBER 2, 2023

Operators need to have a precise understanding of what they purchase, what they sell, and any variance between those amounts, so that they can identify where waste can be controlled. But today, most chefs in the kitchen rely on modern cooking tools as most operators embrace the benefits of a digital restaurant management system.

Inventory 466

Inventory Restaurant Manager Restaurant Management Recipes 466

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 Inventory 474

Modern Restaurant Management

OCTOBER 23, 2023

Also, according to HubSpot, 71 percent of consumers are more likely to make a purchase based on social media referrals. Share photos of your chefs preparing signature dishes, give glimpses of your restaurant's interior, and post engaging stories about your journey to opening day.

Chef 520

Chef Purchasing 520

Modern Restaurant Management

FEBRUARY 28, 2020

The company kicked off its celebration in New York City with a night of decadent food prepared by some of the world’s most renowned chefs including Tom Colicchio (Crafted Hospitality), Jacques Torres (Jacques Torres Chocolate) Justin Bogle (Le Coucou), Pierre Landet (Felix), and Michelle Palazzo (Frenchette), to name a few.

Chef 419

Chef K-12 Cafeteria Cruise 419

Modern Restaurant Management

AUGUST 28, 2020

In partnership with Vox Creative, Digitas and Ventureland, the 30-minute documentary, directed by Academy Award Winner Rayka Zehtabchi, provides a provocative and honest look at the biases and barriers women face in the culinary industry through the stories of three inspiring chefs who are pushing for change.

Chef 364

Chef Food and Beverage Food and Beverage Nutrition 364