Modern Restaurant Management

JANUARY 14, 2022

In mid-December, a story went viral on Twitter across the pond about a customer being refunded by a food delivery service after complaining that the “four milkshakes, a cheesecake and an ice cream” they had ordered from a Manchester restaurant were “too cold”, as reported by Manchester Evening News. The restaurant owner turned to the media as he felt he had to speak up against the “spate of suspicious refunds” he had been experiencing, with seemingly legitimat

Point of Sale 218

Point of Sale 218

Bill Marler

JANUARY 10, 2022

My guess is that Famous Anthony’s wishes it would have vaccinated its employees against hepatitis A instead. Roanoke Times reports that owners of Famous Anthony’s filed bankruptcy Monday at two of their Roanoke locations after a hepatitis A outbreak originating from one of their employees killed four people and hospitalized more than 35 and sickened 52.

Hospitality 228

Hospitality Hospitality 228

Sculpture Hospitality

JANUARY 13, 2022

Dead stock , also known as inventory obsolescence, is surplus inventory that your bar is not likely to sell in the foreseeable future. It is something that every bar inventory manager will have to deal with, and can be a drain on storage space and resources.

Inventory Management 138

Inventory Management Inventory 138

JAMIX

JANUARY 11, 2022

As featured in the Fall/Winter 2021 issue of Campus Dining Today. Copyright 2021 NACUFS®️. Published with permission Anna SkyttäMarketing DirectorJAMIX Inc. Food safety is not only about hygiene or ingredients that comply with regulations; it is also about nutritional quality of food and allergens. From managing menus to inventories, here are a few examples of … Continue reading Kitchen System Provides Tools for Managing Risks Related to Food Safety → The post Kitchen System Provides

Food Safety 52

Food Safety Campus Dining Inventory Nutrition 52

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Driven by a diverse and exciting ecosystem of passionate, ambitious, and often young entrepreneurs, the Food & Beverage (F&B) sector is a highly competitive environment full of immense challenges and exciting opportunities. Expert Market’s 2024 industry report, sponsored by Toast, is informed by a survey of 522 U.S. food and beverage professionals, from restaurant owners to food service managers, providing insights into the real-time challenges and opportunities within the industry.

Food and Beverage

Modern Restaurant Management

JANUARY 13, 2022

Restaurant efficiency is the key to making a profit in an industry with thin margins and fierce competition. Inefficient restaurants are usually the result of a combination of, if not, all of the following factors: Bad stock management and rotation. Untrained and unmotivated staff. Inefficient management of staff. No realistic table management. This guide sets out six tips for improving your restaurant efficiency that can be implemented immediately and cheaper to your pocket.

Inventory Management Software 218

Inventory Management Software Customer Service Customer Service Point of Sale 218

Sculpture Hospitality

JANUARY 10, 2022

Optimizing your ordering process is critical to ensuring that your bar or restaurant has the inventory it needs to meet demand. It also helps minimize the risk of surplus and dead stock , which can lead to profit losses.

Inventory 108

Inventory 108

JAMIX

JANUARY 11, 2022

As featured in the Fall/Winter 2021 issue of Campus Dining Today. Copyright 2021 NACUFS®️. Published with permission Anna SkyttäMarketing DirectorJAMIX Inc. Food safety is not only about hygiene or ingredients that comply with regulations; it is also about nutritional quality of food and allergens. From managing menus to inventories, here are a few examples of … Continue reading Kitchen System Provides Tools for Managing Risks Related to Food Safety → The post Kitchen System Provides

Food Safety 52

Food Safety Campus Dining Inventory Nutrition 52

Modern Restaurant Management

JANUARY 12, 2022

The pandemic has challenged the relationship between restaurant operator and guest. Brands that have shifted to a more customer-centric approach have an understanding of loyalty as being earned and not sold. Modern Restaurant Management (MRM) magazine asked Suzi Tripp, VP of Insights at digital transformation firm Brooks Bell how restaurants loyalty programs are evolving and the importance of having a head of loyalty who understands why people buy, how they buy and how often they buy.

Customer Experience 217

Customer Experience Restaurant Manager Restaurant Management 217

Eating at a Meeting

JANUARY 10, 2022

I met Becky Kekula a few years ago at a conference about work place inclusion. When we talked about what we both do, I was intrigued by her perspective of eating at a meeting. As a person with dwarfism, she opened my eyes to yet another approach #eventprofs should consider when designing events, including the food and beverage service. In her TedX Talk, she says "we live in a society that encourages innovation.

Food and Beverage 52

Food and Beverage Food and Beverage 52

Bill Marler

JANUARY 8, 2022

The USDA has announced the recall of nearly 30,000 pounds of ground beef, including Kroger-branded ground beef sold at Fred Meyer and QFC supermarkets, as well as products sold at Albertsons, Walmart, and WinCo grocery stores. Interstate Meat Dist. Inc. of Clackamas, OR, initiated the recall of approximately 28,356 pounds of ground beef products because testing showed positive results for contamination with E. coli O157:H7.

Food Safety 285

Food Safety Purchasing 285

Modern Restaurant Management

JANUARY 12, 2022

This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. The Pandemic Has Permanently Altered the Consumer-Restaurant Relationships. The pandemic has permanently altered the consumer-restaurant relationship with operators investing in technology and real estate to align with changing consumer preferences, according to the 2021 Restaurant Franchise Pulse survey, conducted by TD Bank.

Food and Beverage 215

Food and Beverage Food and Beverage Purchasing Catering 215

Modern Restaurant Management

JANUARY 10, 2022

It’s no secret that the restaurant industry has changed dramatically in the last two years. COVID has upended the way the industry operates, shifting everything from the way we serve guests to how sanitation works to what the supply chain and labor market look like. Although the pandemic will continue to change how we navigate the restaurant industry moving forward, many operators are looking to find their new normal and begin proactively investing in their success again.

Inventory 208

Inventory Recipes Restaurant Manager Restaurant Management 208

Modern Restaurant Management

JANUARY 11, 2022

Supply-chain management has always been a pain point in the foodservice industry, even in pre-pandemic times. But these days, between labor shortages and challenges in the shipping industry, staff is scrambling just to keep day-to-day operations running smooth. And with a lack of visibility into the supply chain, teams are left to guess on shipment and pick-up timing for critical supplies, including beverage-grade gas.

Purchasing 189

Purchasing Hospitality Hospitality 189

Modern Restaurant Management

JANUARY 14, 2022

Following an expedited hearing on January 7, 2022, the United States Supreme Court granted a petition for stay of enforcement of OSHA’s COVID-19 Vaccination and Testing; Emergency Temporary Standard that would have been imposed on employers of 100 or more employees. This stay is, in effect, injunctive relief pending disposition of the numerous businesses, trade groups, and non-profit organizations’ consolidated petitions for review in the Sixth Circuit Court of Appeals.

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Modern Restaurant Management

JANUARY 12, 2022

The topic of restaurant hygiene has never been more prominent. The team at Daimer Industries put together the handy infographic below to help restaurant operators make sure they are doing all they can to keep their spaces spotless and safe.

Kitchen Safety 100

Kitchen Safety 100

Modern Restaurant Management

JANUARY 11, 2022

This edition of MRM's "Ask the Expert” features advice from Trion Group. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. With the beginning of the 2022 year, it is appropriate to look at the impact and potential implications of new and pending regulations and legislation.

Restaurant Manager 88

Restaurant Manager Restaurant Management 88

Bill Marler

JANUARY 11, 2022

As of January 10, 2022, a total of 44 people infected with the outbreak strain of Salmonella Uganda have been reported from 25 states. Illnesses started on dates ranging from December 24, 2020, to December 2, 2021. Sick people range in age from younger than 1 to 84 years, with a median age of 27, and 8 ill people were children under the age of 5. Of 43 people with sex information, 27 (63%) are female.

Hospitality 345

Hospitality Hospitality 345