Modern Restaurant Management

JANUARY 18, 2022

The key to operating a profitable restaurant is understanding your profits and losses, knowing how to manage food and labor costs and making strategic decisions about expenses and investments. How to Use Key Metrics for Proper Inventory. Mastering how to forecast your inventory is just the first step, you almost must control it.

Inventory 531

Inventory Restaurant Manager Restaurant Management Food and Beverage 531

Modern Restaurant Management

NOVEMBER 11, 2021

As diners return to their favorite restaurants, bars, and other eating establishments, restaurateurs are feeling the strain put on the food supply chain. The goal for every food and beverage company is to synchronize supply and demand. Planning and Forecasting. Creating a Singular Journey.

Inventory 546

Inventory Food and Beverage Food and Beverage Inventory Management 546

Modern Restaurant Management

AUGUST 10, 2021

The food and beverage industry is on a hiring frenzy. A recent study by The Bureau of Labor Statistics revealed that, despite regular hiring since this spring, the food and beverage industry still remains 1.5 They also eliminate human error, facilitating more accurate orders and less food wastage.

Food and Beverage 592

Food and Beverage Food and Beverage Staffing Inventory 592

Modern Restaurant Management

AUGUST 7, 2023

In the world of food service and hospitality, proper refrigeration is crucial for maintaining the quality and safety of perishable goods. From restaurants and grocery stores to hotels and hospitals, commercial refrigeration plays a vital role in preserving the freshness of food and beverages.

Inventory Management 419

Inventory Management Inventory Food and Beverage Food and Beverage 419

Modern Restaurant Management

SEPTEMBER 27, 2023

Money and Inventory Management The profitability of a restaurant depends on the careful management of cash flow. Inventory management is another key issue that can creep up if owners are not aware of what product they have and how much is currently available.

Inventory Management 519

Inventory Management Inventory Point of Sale Customer Experience 519

Modern Restaurant Management

SEPTEMBER 19, 2023

However, the impact that AI is already having on the food industry is without parallel, helping to lower food prices, increase the availability of certain products or ingredients, and prevent supply chain shortages. With AI, food companies can calm ingredients that trigger allergens.

Food and Beverage 322

Food and Beverage Food and Beverage Inventory Food Prices 322

Modern Restaurant Management

MAY 20, 2020

These heightened food safety standards and consumer expectations are sure to continue after reopening and could possibly lead to more permanent requirements. Food & Drug Administration (FDA) has updated and released a best practice guide focused on food and beverage service during the COVID-19 pandemic.

Food and Beverage 508

Food and Beverage Food and Beverage Inventory Purchasing 508

Modern Restaurant Management

DECEMBER 27, 2023

Customer Trends As eateries chart new courses in the tech terrain, they also face the challenges of keeping up with changes in customer preferences, specifically toward transparency in ingredients and more health-focused foods.

Inventory 506

Inventory Food and Beverage Food and Beverage Inventory Management 506

Modern Restaurant Management

JUNE 15, 2021

Inventory stock changed significantly. Lavu, the restaurant technology services company, estimates 42 percent of food purchases are made online. What’s more, consumers tend to spend extra on their food when ordering by themselves, either through kiosks or branded apps. Menus were trimmed to a fraction of original size.

Inventory 508

Inventory Inventory Management Food and Beverage Food and Beverage 508

Modern Restaurant Management

FEBRUARY 27, 2023

Restaurant365’s State of the Industry Customer Survey shows that 60 percent of surveyed customers plan to expand their businesses in 2023 despite expected increased labor and food costs. By minimizing the menu options, a unit can limit the amount of inventory needed to order each week.

Inventory 474

Inventory Food and Beverage Food and Beverage Purchasing 474

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 Manager 414

Restaurant Manager Restaurant Management Inventory Purchasing 414

Modern Restaurant Management

FEBRUARY 28, 2023

Keeping staff has long been an issue for the food and beverage industry, but many restaurants now feel it is their primary obstacle to running a successful business. How do you make sure all employees – new and veteran – are truly ready for the upcoming food health inspection?

Restaurant Manager 493

Restaurant Manager Restaurant Management Food and Beverage Food and Beverage 493

Restobiz

MARCH 27, 2024

By Madan Kanala In recent years, the landscape of multi-unit food service operations has been plagued by financial volatility. Despite a resurgence in consumer dining habits post-pandemic, these businesses continue to encounter unique hurdles.

Kitchen Equipment 264

Kitchen Equipment Food and Beverage Food and Beverage Inventory 264

Modern Restaurant Management

SEPTEMBER 22, 2021

Food and Beverage Inventory and Paper Supplies. Similar to your payroll expenses, your food and beverage expenses are going to vary depending on the type of restaurant you run. In general, overhead expenses related to food and beverages should be between 35 and 40 percent of your total revenue.

Food and Beverage 445

Food and Beverage Food and Beverage Inventory Purchasing 445

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 4, 2021

While the green light to reopen is long-awaited good news, as various states continue to allow establishments to open dining indoors at a limited capacity, there are monumental impacts to the overall foodservice industry and subsequent impacts on the food and beverage manufacturers and distributors who are called upon to act quicky.

Inventory 329

Inventory Food and Beverage Food and Beverage Purchasing 329

Modern Restaurant Management

SEPTEMBER 11, 2023

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! Automated Ordering AI-powered chatbots can handle customer orders, reducing the need for human intervention.

Staffing 538

Staffing Food and Beverage Food and Beverage Inventory 538

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

MARCH 2, 2022

Restaurant and foodservice operators are feeling the pressure as Technomic reports that food and beverage costs have skyrocketed 13 percent over the last two years, while paper and packaging are up 11 percent. But with rising food and supply costs, how can operators keep menu prices low when they have to pay more for inventory?

Food and Beverage 487

Food and Beverage Food and Beverage Recipes Inventory 487

Sculpture Hospitality

APRIL 19, 2022

Taking restaurant inventory gives you better oversight over your food and beverage stock levels, helps forecast future demand and reduces food and beverage waste. In essence, well managed inventory makes your business more profitable.

Inventory 140

Inventory Food and Beverage Food and Beverage 140

Modern Restaurant Management

SEPTEMBER 14, 2022

AI-based robots cook your food and deliver meals on time without missing a beat. Local health lockdowns and limitations caused havoc for food supply chains, staffing, customer demand, and remote ordering. Many restaurants were ill-prepared to compete with food delivery services like GrubHub and DoorDash.

Staffing 528

Staffing Customer Experience Inventory Food and Beverage 528

Modern Restaurant Management

FEBRUARY 17, 2025

"These tariffs could deeply affect the food service and hospitality industries on both sides of the border," Alex Thalassinos, President of Silverware POS, one of the first tech providers dedicated to Canada’s hospitality industry, told Modern Restaurant Management (MRM) magazine.

Inventory Management 221

Inventory Management Food and Beverage Food and Beverage Hospitality 221

Modern Restaurant Management

MARCH 22, 2021

There are many benefits to a tighter menu, including: Less inventory to maintain. 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. Once the food is ready, a runner brings it out.

Food and Beverage 493

Food and Beverage Food and Beverage Staffing Inventory 493

Modern Restaurant Management

JANUARY 3, 2025

For restaurateurs, the message is clear: in 2025, your space is no longer just where food is prepared and served. Those that managed to hold on have faced mounting challenges, with 98 percent citing higher labor costs, 97 percent struggling with higher food costs, and 38 percent reporting they were not profitable last year.

Customer Experience 251

Customer Experience Chef Food and Beverage Food and Beverage 251

Modern Restaurant Management

OCTOBER 7, 2024

Currently, 50 percent of restaurants, including sit-down and fast-food establishments, offer plant-based options, and this is only expected to grow. Controlling food waste is a hot topic in the industry as well. Food Waste Management Food waste management has always been a challenge for the restaurant industry.

Food and Beverage 474

Food and Beverage Food and Beverage Food Preparation Inventory 474

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

AUGUST 16, 2023

The food industry has been historically slow to integrate technology and digital solutions. Customers expect efficient and convenient payments, and restaurants must adapt to meet those demands Tap-to-pay, tableside QR codes, tablets — you name it — help the food service industry embrace flexible and intelligent payment systems.

Customer Experience 419

Customer Experience Inventory Inventory Management Food and Beverage 419

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

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

Restobiz

MARCH 27, 2024

By Madan Kanala In recent years, the landscape of multi-unit food service operations has been plagued by financial volatility. Despite a resurgence in consumer dining habits post-pandemic, these businesses continue to encounter unique hurdles.

Kitchen Equipment 213

Kitchen Equipment Food and Beverage Food and Beverage Inventory 213

Sculpture Hospitality

AUGUST 23, 2022

Restaurant inventory management is the process of monitoring your food and beverage stock to gain better control and visibility over your inventory.

Inventory Management 129

Inventory Management Inventory Food and Beverage Food and Beverage 129

Sculpture Hospitality

AUGUST 31, 2020

They ensure you don’t overspend, that food and beverage inventory is managed properly and they come up with ideas that bring in new revenue streams. The manager of your restaurant or bar plays an essential role in the success of your business.

Inventory 152

Inventory Restaurant Manager Restaurant Management Food and Beverage 152

Modern Restaurant Management

JULY 9, 2021

government created the Food Safety Modernization Act , which transformed the nation’s food safety system by shifting the attention from responding to foodborne illness to preventing it. This Act prompted even more eyes to focus on the food processing and food service industries to ensure sanitation.

Food and Beverage 469

Food and Beverage Food and Beverage Food Service Food Service 469

Sculpture Hospitality

SEPTEMBER 22, 2022

One of the most important steps for improving your restaurant’s profits is implementing an inventory management program. The problem is, managing food and beverage inventory at your restaurant can be time consuming, stressful, complex and can be rife with errors - especially when you use manual inventory tracking methods.

Inventory 118

Inventory Inventory Management Food and Beverage Food and Beverage 118

Modern Restaurant Management

JANUARY 25, 2022

The customers are already in your restaurant, where they can experience the menu and taste your food firsthand. Beverage costs will decrease significantly once liquor is secured, and rotating food products properly is a health and safety issue. Efficiency will improve, because foods are easier to store and grab quickly.

Food and Beverage 474

Food and Beverage Food and Beverage Staffing Hospitality 474

Food Safety Tech

NOVEMBER 25, 2024

Farm-to-table has become a popular dining concept over the last twenty years, yet the broader food and beverage industry still needs more transparency in many areas. A larger movement is now emerging to bridge this information gap, driven by consumer demand for deeper insights into the food they consume.

Food and Beverage 111

Food and Beverage Food and Beverage Nutrition Food Supply 111

Modern Restaurant Management

FEBRUARY 4, 2022

Diners simply don’t want the low food quality that often comes with long menus. These restaurant food trends can directly impact a restaurant’s profitability. A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. Serving smaller portion sizes.

Food and Beverage 547

Food and Beverage Food and Beverage Inventory Customer Service 547