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. Prioritize Accurate Recipe Costing. Theoretical (AvT) Variances to Control Food Costs.

Recipes 469

Recipes Inventory Food and Beverage Food and Beverage 469

Modern Restaurant Management

SEPTEMBER 20, 2021

Typically, the income statements I review show only gross income as “food and beverage sales.” ” To use the income statement as a weapon against unprofitability, the income statement must separate food, beer, liquor, wine, non-alcohol beverages, retail, etc. 2) The chef had not costed out any recipes.

Food and Beverage 447

Food and Beverage Food and Beverage Recipes Chef 447

Modern Restaurant Management

DECEMBER 22, 2021

While there is plenty of technology out there to optimize your establishment, one food service trend is becoming a mainstay: Internet of Things. For years, we've seen restaurants add small table kiosks or tablets that allow customers to pay for food. Sending stats on recipe distribution and average cook times.

Commercial Kitchen 610

Commercial Kitchen Inventory Food and Beverage Food and Beverage 610

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

Modern Restaurant Management

DECEMBER 28, 2023

Top Eats, Drinks, and More No fork, no problem: In addition to fries defending its spot as the most ordered food of the year (and the past decade!), this year was all about finger foods, with many indulging in items best enjoyed without utensils, like mozzarella sticks, wings, pepperoni pizza, and chips & queso.

Food and Beverage 474

Food and Beverage Food and Beverage Chef Recipes 474

Modern Restaurant Management

DECEMBER 18, 2024

Offering Bento Packs for individually portioned meals and a la carte buffet-style trays for customizable group settings, L&L’s catering options bring Hawaiian-style comfort food to events large and small throughout our locations nationwide. In what ways can operators enhance the dining experience while still providing value?

Food and Beverage 419

Food and Beverage Food and Beverage Catering Catering 419

Modern Restaurant Management

APRIL 26, 2021

For example, the use of food delivery services skyrocketed during the pandemic and I do not expect that to change. Selling ingredients packaged with recipes and prepared family meals has become a source of income for many restaurants and I do not expect consumers to reduce these purchases due to the convenience this offered.

Hospitality 474

Hospitality Hospitality Food and Beverage Food and Beverage 474

Modern Restaurant Management

MARCH 26, 2020

At a time when most food and beverage leaders wouldn’t consider launching a new concept without a deep dive into the data, most lack even basic information about technology maintenance that could drive cost-saving, satisfaction-enhancing change. Downtime is no recipe for success.

Food and Beverage 546

Food and Beverage Food and Beverage Customer Experience Staffing 546

Modern Restaurant Management

AUGUST 5, 2022

As QSRs offer a variety of fast-food ranging from burgers to sandwiches, consumers are preferring the same. From the last few years, growing conscious regarding eating plant-based food is reshaping the QSR industry. This has led to QSRs introducing and launching a range of plant-based or vegan foods.

Food and Beverage 450

Food and Beverage Food and Beverage Recipes 450

NewPoint Marketing

OCTOBER 25, 2023

Great Brands: Examples of Iconic Food Brand Growth In the ever-evolving world of food marketing, some great brands have stood the test of time, becoming household names and icons of their respective industries.

Food and Beverage 105

Food and Beverage Food and Beverage Recipes 105

Modern Restaurant Management

NOVEMBER 6, 2019

Food trends and menus will naturally evolve to reflect the increasingly health-conscious, ecological mindset of the consumer. Artificial intelligence with knowledge of cooking techniques, food chemistry, recipes, and alcohol could produce unexpected new culinary and beverage experiences. annually between 2018 and 2028.

Food and Beverage 385

Food and Beverage Food and Beverage Recipes Kitchen Equipment 385

Modern Restaurant Management

NOVEMBER 11, 2019

This edition of MRM News Bites SevenRooms, Miso Robotics , PARTech, Delaware North, Illes Foods, Tablelist and Discotech and US Foods. SevenRooms released its “Checking In For F&B” report, which uncovered the most important things to today’s traveler when it comes to food and beverage at hotels.

Food and Beverage 297

Food and Beverage Food and Beverage Chef Purchasing 297

Modern Restaurant Management

MARCH 7, 2020

Chicago-born, minority-owned, female-led Azteca Foods celebrates its 50th anniversary this year, signifying a milestone of achievement for the family business, which has flourished from humble beginnings into a multi-million dollar operation. Azteca also supplies freshly made products to the Food Service and Industrial channels.

Recipes 324

Recipes Food and Beverage Food and Beverage Chef 324

Modern Restaurant Management

JUNE 23, 2023

Here’s a recipe for good brand stories: Authentic : Tell the story of why your brand exists. Uncover a Variety of Storylines With that recipe in mind, now it’s time to uncover the subject of each story. What does your brand stand for and what are your values? Do you have a unique founding story or inspiration for your concept?

Recipes 450

Recipes Food and Beverage Food and Beverage Chef 450

Modern Restaurant Management

DECEMBER 31, 2020

Modern Restaurant Management (MRM) magazine asked restaurant and food and beverage industry experts for their insights on what trends will be on the radar for restaurant owner and operators in 2021. This comprehensive annual report identifies key influences in restaurants, hotels, food, beverage, and hospitality marketing.

Food and Beverage 508

Food and Beverage Food and Beverage Customer Experience Recipes 508

Modern Restaurant Management

JUNE 21, 2023

When introducing new menu items to a menu category, they must be priced at the average profit from that menu category + the recipe cost of goods sold (COGS), and then rounded off to the next half dollar. Consider replacing “Dogs” with trendy new menu items that can yield a higher profit.

Food and Beverage 450

Food and Beverage Food and Beverage Purchasing Recipes 450

Modern Restaurant Management

JUNE 3, 2021

In addition to the emergence of indoor dining, it explores rising competition between fast food and fast casual restaurant brands with COVID restrictions loosening. The data finds consistent consumer behavior across both restaurant categories signalling the distinctions between fast food and fast casual restaurants are quickly evaporating.

Food and Beverage 474

Food and Beverage Food and Beverage Recipes Hospitality 474

Modern Restaurant Management

SEPTEMBER 1, 2023

Forecasting tools enable managers to purchase food, beverage, and supplies at the right level. Integration between the POS and inventory management software allows inventory to be managed from end-to-end by automating steps such as tracking recipes, uploading invoices and auto-updating item prices.

Inventory Management 450

Inventory Management Inventory Inventory Management Software Food and Beverage 450

Modern Restaurant Management

JANUARY 21, 2022

Many popular brands have created convenient ready to use food and beverage ingredients so you don’t have to spend time pealing, chopping, juicing, or cooking a lot of your menu. Also, incorporating speed-scratch items into your recipes can create consistency in flavor, save your staff time and save you money.

Food and Beverage 434

Food and Beverage Food and Beverage Recipes Restaurant Management 434

Modern Restaurant Management

JULY 28, 2023

Do you use unique technologies when preparing food or beverages? Is there a dish or drink with history on your menu For example, is a dish made using an old family recipe? The baristas started conducting coffee-making masterclasses and hosting tastings of new beverages. Do you use some unique ingredients?

Food and Beverage 419

Food and Beverage Food and Beverage Recipes 419

Modern Restaurant Management

JULY 2, 2021

The pandemic was a true watershed moment for food and dining in America. But on the other hand — food consumption is way up. Below are findings from several studies about how the pandemic impacted food intake: 56 percent of these participants snacked more frequently. As of Dec.

Food and Beverage 474

Food and Beverage Food and Beverage Recipes 474

Modern Restaurant Management

MAY 6, 2022

Animal welfare and food processing concerns are making consumers explore environmentally-friendly food alternatives, prompting a rise in vegan food demand. Vegan trends are not only limited to raw ingredients, but they are also spreading to other domains of foods and beverages, such as confectioneries.

Food and Beverage 492

Food and Beverage Food and Beverage Nutrition Recipes 492

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

AUGUST 2, 2024

2024 By the Numbers Participants reported continued food and labor cost increases with slight shifts compared to the end of 2023. Meanwhile, 80 percent of operators said food costs are up, with 51 percent saying 1 percent to 5 percent and 40 percent putting the increase at 6 percent to 14 percent. The survey of more than 1,000 U.S.

Food and Beverage 251

Food and Beverage Food and Beverage Purchasing Recipes 251

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

DECEMBER 17, 2020

The 2020 holiday season may not offer the same gatherings, parties and hoopla of years’ past, but diners are making sure it is still filled with amazing food. ” The gift of food. 22 percent of those polled are interested gifting recipe books. 22 percent of customers are looking to buy restaurant merchandise.

Food and Beverage 419

Food and Beverage Food and Beverage Purchasing K-12 419

Modern Restaurant Management

JANUARY 3, 2024

Let’s look at some of them: relaxing with a cup of coffee ordering food home strolling with a drink in the park holding a meeting hanging out with friends in the evening going to a concert taking photos for social media. Create a community cookbook featuring recipes from residents and local chefs. How can you achieve this?

Food and Beverage 520

Food and Beverage Food and Beverage Chef Recipes 520

Sculpture Hospitality

AUGUST 6, 2021

The food and beverage inventory in your restaurant or bar is your biggest asset. Yet so many kitchens and bars are loaded with products that are never used in recipes or never sold - that’s liquid cash that’s eating into your profitability.

Food and Beverage 147

Food and Beverage Food and Beverage Recipes Inventory 147

Modern Restaurant Management

AUGUST 16, 2021

restaurant recovery is underway, but it will take time for it to return to pre-pandemic levels fully,” said David Portalatin, NPD food industry advisor and author of Eating Patterns in America. As of June 2021, food service and drinking places employed 11.3 “The U.S. percent, compared with 3.1 percent overall.

Food and Beverage 450

Food and Beverage Food and Beverage Purchasing Chef 450

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

Hospitality Net

JANUARY 18, 2024

With a mission to create and deliver innovative and original food and beverage experiences, Hilton today announced the launch of StiR Creative Collective.

Recipes 102

Recipes Food and Beverage Food and Beverage Hospitality 102

Modern Restaurant Management

DECEMBER 19, 2022

Some of these bottles were even labeled with drink names on one side and the recipe on the other to keep things organized. Sparkling reds also showed up at locations on our tour, whether it be a sparkling Gamay or sparkling Barbera, which still offer slight tannin to pair with food, but also refreshing floral and berry flavors.

Food and Beverage 474

Food and Beverage Food and Beverage Recipes 474

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

MARCH 1, 2022

In short, consumers are ordering more food, and for larger parties. Notably, nearly half of consumers indicated they are likely to delete a restaurant app if their food is received cold. ” Highlights from the report include: Fast Food and the Drive-Thru. percent compared to 2019. Drive-thru visits remain strong.

Food and Beverage 458

Food and Beverage Food and Beverage Purchasing Nutritionist 458

IN Food Marketing

JANUARY 9, 2025

A YEAR OF CHANGING REGULATIONS ANITA NELSON, PRESIDENT / OWNER 2025 is going to be an interesting year for the food industry with the new administration and increased scrutiny on ingredients such as high fructose corn syrup and the potential removal of ultra-processed foods from school lunch menus.

Food and Beverage 52

Food and Beverage Food and Beverage School Lunch Food Regulations 52

FMT Magazine

JANUARY 22, 2025

Since consumers have started becoming aware of various healthy habits and the right food choices, the global food and beverage industry is changing itself too. Current Flavor Trends Floral and Botanical Flavors Floral and botanical flavours are impacting the food and beverage sector with their unique and refreshing tastes.

Food and Beverage 52

Food and Beverage Food and Beverage Food Supply Recipes 52

Culinary Services Group

DECEMBER 20, 2023

Millennials and Gen Zeers are known for driving the culinary industry’s latest food trends. And with social media being a driving force behind this exposure to new things to eat, older generations are generally left out of food companies’ marketing efforts. Looking ahead to 2024, the landscape of the food industry is evolving.

Culinary Services 97

Culinary Services Culinary Services Food and Beverage Food and Beverage 97