Modern Restaurant Management

MARCH 11, 2025

Point-of-sale systems needed seamless integration with online ordering platforms and third-party delivery services, while customer relationship management tools facilitated personalized marketing and loyalty programs. Now, restaurants across all categories recognize the importance of these tools in protecting their bottom line.

Staffing 418

Staffing Inventory Food Inventory Hospitality 418

Modern Restaurant Management

AUGUST 16, 2024

Through smart monitoring and IoT data, restaurant management can effortlessly oversee critical control points (CCP), such as refrigerator and freezer temperatures, and storage conditions using IoT-enabled sensors.

Food Safety 472

Food Safety Catering Catering Inventory 472

Modern Restaurant Management

JUNE 8, 2023

Managing one restaurant is challenging enough, but can you imagine hosting three concepts within a 110-year old historic building? It also helps that we manage all our food inventory together– all our food products are stored in the same walk-in.

Food Inventory 419

Food Inventory Inventory Restaurant Manager Restaurant Management 419

Modern Restaurant Management

FEBRUARY 18, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry movers and shakers: "What do you feel is going to cause disruption in the restaurant industry over the next decade?” In addition to improving the guest experience, technology also makes it easier for restaurants to manage their operations.

Food and Beverage 539

Food and Beverage Food and Beverage Catering Catering 539

Lavu

DECEMBER 20, 2019

Inventory Management. You probably spend about a third of your expenditures on your food and beverage inventory. effectively managing your inventory is critical to daily operations as well as long-term profitability. inventory management you can not accurately track the cost of goods sold.

Inventory 78

Inventory Food and Beverage Food and Beverage Inventory Management 78

Optimum Control

AUGUST 12, 2021

To calculate the actual food cost, we’ll use the following equation: Actual Food Cost = Beginning Food Inventory + Food Purchases – Ending Inventory This equation can be used for either individual ingredients or using your full recipe for an overall total food cost.

Recipes 52

Recipes Inventory Restaurant Manager Restaurant Management 52

Modern Restaurant Management

JUNE 1, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features foot traffic trends, the rise of the cautious consumer and the takeout shakeout. Restaurant Sales Velocity. measured on-premise outlets increased by +25 percent from May 9 to May 16.

Purchasing 324

Purchasing Food Inventory Inventory Restaurant Management 324