Modern Restaurant Management

SEPTEMBER 11, 2023

Automated Ordering AI-powered chatbots can handle customer orders, reducing the need for human intervention. Within a single chat interface, consumers can go through the entire menu, choose food and beverage products, add them to their cart, and make payments. For example, Gupshup partnered with India-based food joint Wow!

Staffing 538

Staffing Food and Beverage Food and Beverage Inventory 538

Modern Restaurant Management

JANUARY 14, 2021

Due to higher demand for off-premises dining, suppliers of disposable products have reported supply chain issues and have even run out of inventory –resulting in increased costs and price fluctuations. The quality of the packaging you chose should match the quality of the food you are serving. Secure Inventory and PPE.

Restaurant Management 414

Restaurant Management Restaurant Manager Inventory Purchasing 414

Modern Restaurant Management

MAY 19, 2022

Menu engineering is a top-down approach to increasing revenue while Actual versus Theoretical (AvT) – tracking the difference between theoretical food costs and actual food costs – is a bottom-up approach to controlling costs. Theoretical (AvT) Variances to Control Food Costs. Prioritize Accurate Recipe Costing.

Recipes 469

Recipes Inventory Food and Beverage Food and Beverage 469

Modern Restaurant Management

MARCH 22, 2021

There are many benefits to a tighter menu, including: Less inventory to maintain. It focuses customers’ choices on those items that you do best, and. Prior to COVID-19, many restaurant owners were challenged by food, beverage and labor costs. A cocktail server comes to the table to take and deliver beverage orders.

Food and Beverage 493

Food and Beverage Food and Beverage Staffing Inventory 493

Modern Restaurant Management

JULY 30, 2020

In early March at Oracle's Food & Beverage conference held prior to the COVID-19 outbreak shutdown, Modern Restaurant Management (MRM) magazine discussed the company's plans for products and services designed to help Mom and Pop restaurants with Chris Adams, VP of Strategy for Oracle F+B about their future plans in the above video.

Point of Sale 383

Point of Sale Food and Beverage Food and Beverage Kitchen Display System 383

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. Today’s restaurant guests are more knowledgeable and food savvy than ever before.

Food and Beverage 474

Food and Beverage Food and Beverage Chef Catering 474

Modern Restaurant Management

NOVEMBER 27, 2024

While many operators struggled to keep expenses – particularly food and labor costs – under control, they also observed an increase in guest traffic and in profit margins, in part due to strong takeout and delivery sales. AI usage has also skyrocketed, primarily in the back-of-house.

Food and Beverage 221

Food and Beverage Food and Beverage Catering Catering 221

Food Safety Tech

DECEMBER 8, 2024

Smart beverage packaging can create innovative customer experiences, reduce waste, improve safety and more. Todays packaging technologies can transform how customers and retailers interact with beverage products. Improved Customer Convenience Smart beverage packaging can drastically improve customer convenience.

Food and Beverage 52

Food and Beverage Food and Beverage Inventory Customer Experience 52

Modern Restaurant Management

DECEMBER 30, 2020

This edition of MRM Research Roundup features top trends for 2020, how 2020 changed food and the year's top wines. Moreover, it highlights the ingenuity of restaurants in pivoting their business models to leverage low-risk options, like ghost kitchens and pop-ups, and creating new customer experiences, both on- and off-premise.

Food and Beverage 528

Food and Beverage Food and Beverage Point of Sale Inventory 528

Modern Restaurant Management

DECEMBER 21, 2022

This will manifest itself in several ways, such as informing robotics in the kitchen for food preparation, in addition to kitchen display systems (KDS) as restaurants kitchens seek to improve efficiency and better optimize for enhance prep station capacity management. – Chris Adams, VP of Strategy, Oracle Food and Beverage. "As

Food and Beverage 419

Food and Beverage Food and Beverage Staffing Chef 419

Modern Restaurant Management

JUNE 2, 2021

When thinking about the future of the dining experience post COVID, it is easy to get caught focusing on things like digital only self-service, sci-fi-like drone food delivery and taking pills or shakes instead of food. These opportunities not only increase cheque size but also provide a much better customer experience.

Food and Beverage 493

Food and Beverage Food and Beverage Inventory Customer Experience 493

Modern Restaurant Management

MAY 21, 2020

The news may raise concerns for both customers and operators alike because it’s no secret just how contagious COVID-19 can be in public places. With less inventory and even fewer customers coming in, we recommend that you widen your margins and revamp your offerings. Postermywall food delivery poster.

Food and Beverage 539

Food and Beverage Food and Beverage Inventory Customer Experience 539

Modern Restaurant Management

DECEMBER 21, 2023

BrewLogix sees consumers of craft beverages moving from a “consumption creates the experience” mindset to an “experience creates consumption” mindset. Craft beverage consumers have evolved. They look for experiences that include craft beverages rather than viewing consumption as the end game.

Food and Beverage 309

Food and Beverage Food and Beverage Customer Experience Point of Sale 309

Modern Restaurant Management

JANUARY 2, 2024

And while automation and robotics can help streamline some elements of operations, in the wake of the COVID-19 pandemic, there's a newfound appreciation for human connection and dining experiences. Beyond the realm of food, a similar shift has occurred with electric cars.

Food and Beverage 493

Food and Beverage Food and Beverage Food Safety Customer Experience 493

Modern Restaurant Management

DECEMBER 14, 2021

These challenges pose the potential for inventory constraints, menu price increases, delays in service and more, impacting not only the hours restaurants can stay open but also the capacity at which they can operate. And of course, fair enough, raise prices – because you're not just food anymore.

Staffing 474

Staffing Food and Beverage Food and Beverage Customer Experience 474

Total Food Service

DECEMBER 6, 2023

Among the most pressing challenges for restaurant, bar, and taproom operators are the issues of fraud, waste, and breakage, where these instances of inventory shrinkage can silently erode the already thin margins. The goal is twofold: to plug the leaks that drain profits and enhance the customer experience.

Inventory 104

Inventory Food and Beverage Food and Beverage Customer Experience 104

Modern Restaurant Management

FEBRUARY 18, 2020

Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table. Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food.

Food and Beverage 539

Food and Beverage Food and Beverage Catering Catering 539

Modern Restaurant Management

DECEMBER 14, 2020

US Foods Holding Corp. "With colder weather setting in and new restrictions going into effect across the country, our ongoing commitment to helping restaurant operators adapt during the pandemic has never been more important," said Jim Osborne, senior vice president of customer strategy and innovation at US Foods. "Our

Food and Beverage 474

Food and Beverage Food and Beverage Purchasing Restaurant Management 474

Modern Restaurant Management

JANUARY 8, 2024

Lars recognizes the importance of convenience in the restaurant industry, but believes that elevated experience is key. – Lars Kristiansen , VP Food and Beverage of Oasis Marinas Next year, although getting better, I anticipate continued labor shortages to persist, impacting management, the kitchen and front of house.

Catering 539

Catering Catering Food and Beverage Food and Beverage 539

Modern Restaurant Management

JUNE 28, 2024

“Both full-service and fast food restaurant customers are skewing a bit more toward higher income levels and college graduates,” says Forrest Morgeson, Associate Professor of Marketing at Michigan State University and Director of Research Emeritus at the ACSI. Chains affected include McDonald’s (visits down ~2.5

Food and Beverage 294

Food and Beverage Food and Beverage Inventory Management Customer Experience 294

Lavu

NOVEMBER 1, 2023

Starting a food delivery business can really make a difference for restaurants or any food business, helping them reach more people and make more money. It’s also crucial to make sure your menu is optimized for delivery, so that the food still tastes amazing when it arrives. Is online food delivery a profitable business?

Food and Beverage 167

Food and Beverage Food and Beverage Customer Experience Customer Service 167

Modern Restaurant Management

JANUARY 3, 2024

For example, the adoption of voice ordering through AI-powered technologies has proven the power of AI to help operators navigate today’s labor constraints, but also enhance customer experience through speedy service, tailored recommendations and lessening the chance of human error in the order-taking process.

Food and Beverage 332

Food and Beverage Food and Beverage Customer Experience Catering 332

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. The economic model makes more sense than traditional brick and mortar so many food businesses are moving in this direction. FAT Brands Chairman and CEO Andy Wiederhorn.

Food and Beverage 345

Food and Beverage Food and Beverage Staffing Chef 345

Modern Restaurant Management

DECEMBER 19, 2023

We’ve seen how robotics can improve not only the customer experience, but the employee experience. One of our biggest restaurant customers, Kura Sushi, has been ahead of the curve with its technological solutions. . – Joe Hand Jr., Those two items were key in growing our business and maintaining good margins.

Customer Experience 294

Customer Experience Customer Service Customer Service Food and Beverage 294

Modern Restaurant Management

DECEMBER 31, 2024

Participants reported continued food and labor cost increases, with 88 percent experiencing rising staff expenses, compared to 89 percent in last year’s annual survey, and 86 percent reporting an increase in food costs.

Purchasing 221

Purchasing Food and Beverage Food and Beverage Restaurant Management 221

Lavu

NOVEMBER 17, 2023

This low profit margin can be attributed to the high overhead costs associated with running a restaurant, including rent, labor, food and beverage costs, and utilities, often account for a major chunk of your expenses, making it challenging to increase your restaurant profit margin. Their profit margins are around 6.5

Inventory Management 138

Inventory Management Inventory Food and Beverage Food and Beverage 138

Culinary Digital

MARCH 20, 2024

A streamlined menu is the cornerstone of efficiency in the onboarding process within a food service establishment. The outcome is that new servers can quickly offer a level of service that aligns seamlessly with the company standards, enhancing the overall customer experience.

Food Preparation 130

Food Preparation Customer Service Customer Service Food and Beverage 130

Modern Restaurant Management

MARCH 16, 2020

believes the coronavirus is not going to have a single blanket impact on all aspects of the economy or even the retail economy or food sector more specifically. 17 percent said they were just avoiding dining-in (opting to pick-up or have food delivered), with 10 percent appearing to lean toward Ordering for Pickup only.

Point of Sale 305

Point of Sale Chef Food and Beverage Food and Beverage 305

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now began as a food truck in 2009 and was founded by husband and wife duo, Akash and Rana Kapoor, and supported by co-founder and Senior VP of Operations, Amir Hosseini. Our business growth in the last decade has positioned us to create change for good and implement creative solutions for our planet, our people and our food.

Food and Beverage 340

Food and Beverage Food and Beverage Customer Service Customer Service 340

Chef's Deal

NOVEMBER 20, 2023

Cold beverage dispensers specialize in storing and dispensing cold beverages such as juice, slushies, iced tea, lemonade, and similar drinks with built-in refrigeration systems, several hoppers, and user-friendly designs. In addition to their operational functions, cold beverage dispensers are great display tools.

Food and Beverage 45

Food and Beverage Food and Beverage Catering Catering 45

Chef's Deal

JANUARY 24, 2025

Back bar coolers are specialized refrigeration units designed to store and display beverages like beer, wine, and soft drinks in commercial settings such as bars, restaurants, and hotels, typically placed behind the bar to provide bartenders with easy access and ensure efficient service during busy operations. cm) high refrigerators.

Food and Beverage 40

Food and Beverage Food and Beverage Sports Arena Inventory 40

Chef's Deal

SEPTEMBER 12, 2024

Food display cases are commercial units designed to showcase and preserve food items in food service and retail environments. Proper food presentation is crucial as it attracts customers, increases sales, and creates an organized environment.

Food Safety 59

Food Safety Food and Beverage Food and Beverage Purchasing 59

Lavu

MARCH 11, 2020

Whether you are looking for effective inventory management software or just a POS system for your business, restaurant management software is something you cannot afford to miss. They come with tools used to track inventory, restaurant orders, payroll, and analytics. This includes inventory needs, sales, employee turnover, and more.

Restaurant Management 78

Restaurant Management Restaurant Manager Inventory Inventory Management 78

FMT Magazine

MARCH 15, 2024

stands out for its innovative approach with its seamless blend of technology and consumer experience. Let’s explore Vendekin’s journey, focusing on its day-to-day operations, customer-centric approach, flexibility for Brands, and commitment to staying ahead in a tech-driven world.

Inventory 52

Inventory Inventory Management Food and Beverage Food and Beverage 52

FMT Magazine

DECEMBER 12, 2023

Available in a variety of sizes for hot and cold beverages, including soups, and ideal for both on-site and takeaway requirements, the Berry Cup Range combines reusability with a premium quality feel and high-impact branding opportunities. It also ensures efficient cup maintenance through wash cycle tracking and inventory management.

Inventory Management 52

Inventory Management Food and Beverage Food and Beverage Inventory 52

Chef's Deal

DECEMBER 16, 2024

When executed precisely, these steps provide a solid foundation for building a bar that stands out in a competitive market, blending form and function to deliver a memorable customer experience. Establishing a strong brand concept guides every decision, from the types of drinks and food offerings to the design and equipment choices.

Customer Experience 40

Customer Experience Point of Sale Food and Beverage Food and Beverage 40

FMT Magazine

SEPTEMBER 14, 2024

Financial Losses: Increased costs due to production delays, wasted inventory, and missed revenue opportunities. By embracing digital printing, FMCG brands can gain a competitive edge, meet the demands of a dynamic market, and deliver exceptional customer experiences. Ready to make a change? Contact us today!

Food and Beverage 52

Food and Beverage Food and Beverage Inventory Customer Experience 52