LimeTray

JANUARY 20, 2025

Ever been to a bustling restaurant where orders are misplaced and the bill takes ages to arrive? Its not just frustrating for guests; its a nightmare for restaurant staff trying to juggle a dozen things at once. that some restaurants still rely on outdated systems. Yes, were looking at you, legacy cash registers.

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Modern Restaurant Management

MAY 3, 2021

Smart Quick Service Restaurant (QSR) brands have been able to navigate the COVID-19 pandemic by way of nimble and adaptive solutions that prioritize providing exceptional experiences to consumers, a factor that is paramount to the success of many QSRs. With that in mind, we look at four technology-driven measures that are here to stay.

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EATER

MAY 9, 2023

Ria Osborne How to throw the ultimate restaurant wedding — plus, how one restaurant couple is doing it right For the couple who loves food, having a wedding in a restaurant makes sense: The food, the drinks, and the ambience are all right there, without having to roll the dice on an unknown caterer. For one thing, value.

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The Restaurant Times

JUNE 23, 2021

Based on the changing customer behavior, restaurants have started introducing limited menus to provide an eatery-like feel to customers and boost their sales. . This article aims to show how a limited menu helps the restaurant boost its sales. . An extensive menu suggests that your restaurant prefers providing quantity over quality.

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The Restaurant Times

SEPTEMBER 28, 2020

On-demand food delivery has brought unprecedented convenience for customers, more sales for restaurants, and has also given birth to several spin-off businesses, making it one of the most growing industries globally. There are a number of cloud kitchen model that can be well suited for your restaurant’s requirements.

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Hospitality Magazine

JULY 15, 2024

Barista-quality espresso has even become one of the prerequisites for staying in a hotel or visiting a new restaurant. Hoshizaki ice machines are popular in bars, restaurants, and hotels, and are an essential for bar and kitchen teams. The trend has increased in recent decades, as has the expectations of customers.

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Les Roches

MARCH 16, 2023

You’ll experience different aspects of the food and beverage industry, including menu planning, kitchen operations, and financial management. From hotel restaurants, cozy street corner cafes or Michelin-starred establishment owned by a famous chef, the F&B secor is a crucial part of the hospitality industry as a whole.

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The Restaurant Times

AUGUST 25, 2020

The food delivery business is prospering and gaining momentum in the restaurant industry. Observing the spike in food delivery business, the restaurant space has also witnessed a substantial increase in the number of cloud kitchens, also known as Dark Kitchen, Ghost Kitchen, Virtual Restaurant, or delivery-only restaurant.

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The Restaurant Times

MAY 9, 2020

The cloud kitchen model has grown by leaps and bounds with constant improvisations and technological innovations, strengthening the functionalities of the business. As the trend of delivery-only restaurants continues to pick up, restaurateurs can now avail the benefits of a new concept of operations-Kitchen as a Service (KaaS).

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Social Hospitality

OCTOBER 10, 2023

One notable aspect that gained significant traction was the surge in restaurant deliveries. The convenience of enjoying restaurant-quality meals at home became a staple in this ‘new normal’, even as countries began to reduce restrictions. Amidst this shift, a fascinating phenomenon emerged – the birth of virtual restaurants.

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The Restaurant Times

JULY 20, 2020

As inventory is one of the most important aspects of a delivery-only restaurant, there are some key inventory metrics that cloud kitchen operators must track for running a profitable business. Restaurant Inventory Metrics You Should Know While Running A Cloud Kitchen Business. Cost of Goods Sold (CoGS).

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The Restaurant Times

NOVEMBER 15, 2021

What Are Micro Cloud Kitchens? What Are Micro Cloud Kitchens? Micro cloud kitchens are in-house cloud kitchens operated by the already established brick-and-mortar restaurants using existing restaurant resources to facilitate delivery-only services. Not every restaurant is busy all the time.

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The Restaurant Times

DECEMBER 22, 2021

To run a restaurant smoothly, an operator needs to look at multiple aspects simultaneously. are crucial restaurant operations and need to be looked at carefully. Inefficiencies in even one process can derail the operations of the entire restaurant. 6 Ways To Enhance Restaurant Operations.

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The Restaurant Times

MAY 13, 2020

Cloud kitchens, also known as dark kitchens, virtual kitchens, ghost kitchens, and delivery-only restaurants, have proved to be a significant disruptor in the restaurant industry. Instead of spending on infrastructure rentals, operating on a kitchen-only basis made more sense. Order Management.

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The Restaurant Times

JUNE 8, 2021

Restaurant branding is a major part of establishing a successful restaurant. It represents and conveys the restaurant’s identity, mission, and values. Building the restaurant’s unique identity in the customers’ minds and boosting brand recall is what branding is all about. Source: CashKaro.com.

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The Restaurant Times

JANUARY 3, 2022

The need to innovate is driven by changing consumer preferences and the entry of disruptive new business models into the restaurant industry. Technology represents a new opportunity for restaurants to reinvent themselves post-COVID-19 with the introduction of contactless dining, contactless payments, etc. Rise Of Cloud Kitchens .

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The Restaurant Times

JUNE 8, 2021

Restaurant branding is a major part of establishing a successful restaurant. It represents and conveys the restaurant’s identity, mission, and values. Building the restaurant’s unique identity in customers’ minds and boosting brand recall is what branding is all about. Demographics.

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Modern Restaurant Management

DECEMBER 27, 2019

“The addition of Zynstra’s virtualization technology to our software stack gives NCR even more solutions to help our customers run their store or restaurant end-to-end.” Best Chinese Restaurant : Sichuan Impression (Los Angeles). Best New American Restaurant : The Gage (Chicago). Global Cuisine Winners.

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The Restaurant Times

JUNE 6, 2020

The delivery revolution in the restaurant industry today has given rise to new businesses capitalizing on this trend. The most promising one being the ghost kitchen (also popularly called cloud kitchen), an innovative delivery-only model that optimizes and expands delivery service at a minimal cost.

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The Restaurant Times

AUGUST 30, 2022

The restaurant business is very profitable, or at least was a thriving business before the pandemic. One such new-age technology is the restaurant point of sale (POS) system. However, you must choose the ideal POS system with the right features to help you run your restaurant better and generate healthier ROI.

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The Restaurant Times

AUGUST 6, 2020

There has been a staggering increase in the delivery-only restaurant business in recent years. Cloud kitchens, also known as delivery-only restaurants, ghost kitchens, dark kitchens, and virtual restaurants, run entirely on the online delivery model. Widen The Restaurant’s Visibility.

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The Restaurant Times

MAY 17, 2021

COVID-19 has changed the way the UAE restaurant industry works. More and more restaurateurs who never prioritized online deliveries pre-pandemic are now stepping forward to partner with cloud kitchen brands to survive lockdown restrictions. What Problems Has The Lockdown Brought For Cloud Kitchens In Dubai? Managing Overheads.

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The Restaurant Times

MAY 29, 2021

A cloud kitchen, also known as a ghost kitchen, virtual restaurant, or dark kitchen, is a delivery-only restaurant format that doesn’t offer dine-in service. A delivery-only restaurant is considered a low-risk, low investment, yet high-profit model. Advantages of the Cloud Kitchen Model.

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The Restaurant Times

DECEMBER 17, 2021

In an exclusive conversation with The Restaurant Times , Vishal Jalani, Managing Director and CEO, Brown Sugar talks about his journey in the F&B industry and how he managed to take his business into the cloud kitchen segment. TRT- How did your journey start in the restaurant industry? . Zero pizza was a trend.

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Catering Kitchen Operations Marketing 52

The Restaurant Times

OCTOBER 12, 2021

Ghost kitchens, also referred to as cloud kitchens, are delivery-only restaurants that do not provide counters or dining rooms. Through the years, ghost kitchens have gradually become a permanent part of the foodservice industry. Cloud kitchens promise a wider reach to restaurant operators by maximizing sales.

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The Restaurant Times

APRIL 27, 2021

The restaurant industry has been hit hard due to the rapid spread of COVID-19 all over the world. The UAE restaurant industry is bearing the brunt of it even after a year. For example, dine-in facilities are curtailing their operating hours due to COVID-19 regulations. Fire Suppression Unit System / Fire Extinguishers.

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Kitchen Operations Marketing Catering Presentation 52

The Restaurant Times

APRIL 27, 2021

The restaurant industry has been hit hard due to the rapid spread of COVID-19 all over the world. The UAE restaurant industry is bearing the brunt of it even after a year. For example, dine-in facilities are curtailing their operating hours due to COVID-19 regulations. Fire Suppression Unit System / Fire Extinguishers.

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Kitchen Operations Marketing Catering Presentation 52

Modern Restaurant Management

AUGUST 28, 2020

In this edition of MRM News Bites, we feature a new documentary on women in the culinary world, the loss of an industry legend, a contest to create healthy recipes and products and services to help restaurant in the pandemic. 'A While at Marriott, he played an integral role in launching and overseeing Roy Rogers Restaurants.

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Modern Restaurant Management

DECEMBER 31, 2019

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders and experts for their insights on what will impact restaurants in 2020 and the response was overwhelming. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Jim Collins, CEO at Kitchen United.

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Modern Restaurant Management

OCTOBER 29, 2020

The funding will be used to help more restaurants transition to online ordering during the COVID-19 pandemic and beyond. “2020 has been a tough year for restaurants and that’s why we’re focused on providing products and services to help keep their doors open,” said Alex Canter, Ordermark CEO and Co-Founder.

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Hotel Business

APRIL 15, 2025

zkan points out that this system guarantees consistent, restaurant-quality results every time: The QR code technology enables the device to perfectly steam and prepare each dish, ensuring the right amount of moisture, timing, and heat for optimal results. A key feature of Kitchenless is its use of QR code technology.

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