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Best Practices for Dealing with Fluctuating Food Costs

Modern Restaurant Management

Vice President of Brand Strategy for Sunny Street Cafe, tells Modern Restaurant Management (MRM) magazine. What are the best practices for dealing with food costs for recipes when necessary items are fluctuating in price? This presents an opportunity to verify recipe accuracy and identify potential cost-saving adjustments.

Recipes 398
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‘Broad, One-Size-Fits-All Messaging Has Been Replaced by Tailored Campaigns that Resonate with Specific Audiences’

Modern Restaurant Management

” To discuss the firm's growth, the evolution of food marketing and its future, Modern Restaurant Management (MRM) magazine reached out to Alan A. One campaign we’re particularly proud of was our "Post a Recipe to Make a Difference" initiative for a Fortune Noodles.

Recipes 386
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Alain.AI: Creating a Chef’s Digital Twin

Modern Restaurant Management

Partnering with November Five, Le Pain Quotidien launched Alain.AI, a tool that can be called the world's first digital twin of a chef-founder and used to help with menu development, recipe standardization, and culinary innovation. "As We are still in the process of continuously improving it. However, they embraced Alain.AI

Recipes 449
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How Can I Streamline Inventory Management?

Modern Restaurant Management

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Recipe Costing. Inventory-management technology enables chefs to build recipes directly into the software and calculate accurate costs for each plate. Prevent Shortages.

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Can I Cut Costs Without Customers Noticing?

Modern Restaurant Management

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Standardize Recipes. It’s crucial your chefs are using consistent recipe measurements because it’s an easy way to maintain accurate plate costs.

Recipes 493
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50 Years of Culinary Excellence: Celebrating ICE’s Anniversary

Modern Restaurant Management

Kump’s vision was to teach fundamental cooking techniques at a time when other schools focused on recipes. ” To learn more about the ICE's past, present and future, Modern Restaurant Management (MRM) magazine reached out to Smilow. In what ways has culinary education evolved, yet kept true to the fundamentals?

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What Will We See on Future Menus?

Modern Restaurant Management

It also acts as a recipe guide with solutions to industry-wide challenges, from cost-saving initiatives that ease labor shortages to recipes backed by forward-thinking trends. And lastly, I hope they are able to take the recipes within the report and adapt them to their operation.

Recipes 470