News and Announcements
The Romaine Ingredient: Food Safety Facts for Restaurants
With all the concern about romaine lettuce, what are best practices for a restaurateur who has romaine as a base of menu items? How do you turnaround if you have to stop serving it?… [READ MORE] via Modern Restaurant Management
What Can Restaurant Operators Do to Better Prepare for Short Supply While Being Responsive to Guests?
What can restaurant operators do to better prepare for short supply while being responsive to guests? We have all experienced the guest that asks why something isn’t on the menu. It’s embarrassing, and.. [Read More]
10 Tips to Lower Your Restaurants Water Bill
Water is often under the radar in terms of costs for restaurants. Food costs and labor costs usually get all the attention. However, there are many simple steps that can be taken to minimize water use, therefore reducing cost, and creating a sustainable culture for the organization. Here are Read More…
Navigating Weather-Related Supply Chain Challenges
Weather clearly plays a vital role in determining food costs for restaurant operators. So, when it comes to risk management, having contingency plans for weather-related challenges Read More…
Crying Fowl: Approaching the Chicken Wing Conundrum
Football season is fast approaching and that also means chicken wing season is finally here. Any full service restaurant or bar that has chicken wings on their menu knows this Read More…
Three Things Operators Should Focus on When Developing and Pricing Menu Items in 2018
What should restaurant operators focus on in 2018 when developing their menu items and pricing? This has been a very interesting year for the restaurant industry. There have been many ups and downs Read More…
6 Ways to Cut Costs in Your Restaurant
Restaurants are known for their razor-thin profit margins. That notion holds particularly true among affordable fast- casual and quick-service concepts. Add on pressures like rising real estate costs Read More…
The Vanilla Equation
If your restaurant or bakery uses any reasonable amount of vanilla, you have seen the impact of a price increase, which was the result of a cyclone Read More…
Cutting Down on Labor Costs Without Sacrificing Safety or Food Quality
Food costs have finally stabilized (with some exceptions such as chicken wings), which has been a blessing for the restaurant industry; however, labor costs continue to be a thorn in the side of restaurant operators. New regulations Read More…
5 Ways to Efficiently Handle the Hottest Fall Favorites
Fall has officially fallen upon us and it’s time to celebrate. This is a wonderful time of year for chefs as the bounty of the harvest arrives and diners head out in search of Read More...