Modern Restaurant Management

JUNE 2, 2021

The next-generation of restaurants will see a shift toward leaner operations, focused on both on-premise and off-premise dining. But not in the way you might think. By leveraging new technologies that empower customers to better control their experience, servers are gradually becoming 'concierges' of restaurants.

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The Restaurant Times

APRIL 18, 2020

Rebel Foods, Box8, Eat.fit, and Freshmenu are some of the largest cloud kitchen brands to find success in the cloud kitchen domain. One of the biggest cloud kitchen operator Rebel Foods Pvt. Observing the market opportunity in the segment, many players have started entering the cloud kitchen space.

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7 Shifts

JUNE 20, 2022

Leading ghost kitchen operators are not shy about the model. Cali BBQ proudly showcases both of their ghost kitchens on social media. “We By leading with transparency, ghost kitchen operators can build trust with customers. It's easy to get excited about the tech and software that makes ghost kitchens possible.

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The Restaurant Times

NOVEMBER 30, 2021

Supply Chain. COVID-19 severely disrupted the supply chains of restaurants. With such a harsh blow, the operators have also mulled over using technology to rebuild their supply chains. of restaurant operators want to aid their supply chain operations with technology.

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The Restaurant Times

FEBRUARY 14, 2022

Significant supply chains will arrive in cities with local entrepreneurs setting up cloud kitchens to meet demand. To keep costs low, large Cloud Kitchen operators will continue to establish solid supply chains and use technology to automate kitchens. Streamlined Supply Chain .

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The Restaurant Times

JULY 20, 2020

To run a successful cloud kitchen business, there are multiple moving parts that affect the overall profitability; therefore, it is important to monitor them carefully. By calculating these metrics, operators can quickly analyze their businesses’ performance and determine any specific areas that require improvements.

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LimeTray

FEBRUARY 12, 2025

Inventory Tracking and Supply Chain Integration As restaurant operations become more complex, having access to inventory and supply chain data is critical. Orders will be automatically prioritized based on timing, and kitchen staff can update the screen if there are any special requests or modifications.

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Synergy Suite

NOVEMBER 6, 2024

Restaurant Inventory Management Best Practices Managing inventory effectively is paramount to every manager or business owner but is especially vital in the restaurant industry to maintain customer satisfaction and keep supply chains running smoothly. SynergySuite’s solutions make implementing these practices much simpler.

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The Restaurant Times

MAY 17, 2021

The increased number of cloud kitchens in Dubai has germinated the problem of high commission charged by food aggregators. Receiving and keeping track of bulk orders is an arduous task for cloud kitchen operators. So cloud kitchens rely entirely on delivery services like Deliveroo, Talabat, UberEats, etc.

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The Restaurant Times

JANUARY 13, 2022

This shift has risen from the rising costs and the scarcity of raw materials due to the disruption of supply chains. Technology will continue to develop at a frantic speed in the F&B business and infiltrate almost every operational area and process. Source: Inhabitat. Technology To Flourish. Outdoor Dining .

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The Restaurant Times

OCTOBER 24, 2021

The key difference is that in a ghost kitchen, a restaurant’s focus is on delivery rather than dine-in. . Moreover, one restaurant can operate numerous brands or virtual restaurants under one roof, or the kitchen operator can function as an incubator, with different vendors sharing the space. Source: Moneycontrol.

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MBB Hospitality

JULY 7, 2024

Additionally, partnering with local suppliers can reduce transportation costs and mitigate supply chain disruptions, especially for perishable goods. Streamline Operations in the Kitchen Operational efficiency in the kitchen is another key factor in managing food costing solutions.

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Modern Restaurant Management

DECEMBER 31, 2019

This means not only supply chain transparency, but also operational transparency. Thus, the operator can focus on fulfilling delivery tickets. A ghost kitchen operator may house anywhere from one, to 10 or more restaurant brands in one space. Food safety will focus on the supply chain.

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The Restaurant Times

AUGUST 30, 2022

A restaurant POS system makes the management of operations in a restaurant smoother and much more convenient. It allows you to manage sales, inventory, supply chain, production, orders, kitchen operations, staff, and customers with the help of a digital interface of the software.

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Synergy Suite

OCTOBER 12, 2023

Conversely, decreasing trends might signify escalating ingredient costs or inefficiencies in the supply chain. To address this problem, restaurants must implement cost control measures that span across ingredient procurement, portion sizes, and kitchen operations.

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Modern Restaurant Management

AUGUST 28, 2020

"This is the perfect time to introduce the iVario product line because every foodservice operation is looking to increase efficiencies, maximize productivity and produce outstanding food," states Markus Glueck, executive vice president for RATIONAL North America. "The ” Saving More than Paper. . "This

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Modern Restaurant Management

MAY 12, 2020

As restaurants around the country look towards reopening, Edward Lee and Lindsey Ofcacek, director of The LEE Initiative are committed to helping reset the supply chains for farmers and restaurant operators who are committed to sustainable food. Restaurant Reboot Efforts.

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Modern Restaurant Management

OCTOBER 29, 2020

. “Artificial intelligence and automation have been an area White Castle has wanted to experiment with to optimize our operations and provide a better work environment for our team members,” said Lisa Ingram, CEO of White Castle. “We believe technology like Flippy ROAR can improve customer service and kitchen operation.

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Modern Restaurant Management

NOVEMBER 20, 2024

Manual checklists, bathroom signs reminding employees to wash their hands and visual inspections were designed for a different era of food service – one with simpler supply chains and lower volumes. How do factors like suppliers, but also kitchen layout, equipment design, and workflow patterns impact contamination risk?

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