Corporate Catering Leaders Share Insights On Consumer Demand, Labour Shortages, Sustainability And Technology
The corporate catering sector faces a host of challenges, including labour shortages and the Herculean task of making the supply chain more sustainable. In a recent TrendTalk hosted by Rational, catering industry leaders discussed how they are tackling the challenges and what they are doing to stay relevant and competitive. Innovation took centre stage in […]
How to Find the Best Restaurant Suppliers for Large Operations in 6 Steps
A clean, lean and properly managed supply chain lays the foundation for a restaurant’s success. Good relationships with suppliers help to lower food costs and maintain the quality and consistency of your food and service. For more extensive operations, the complexity of supply chain management increases exponentially, making your choice of suppliers critical to your […]
Restaurant Procurement Guide For Multi-Site Operators
Next to inventory management errors, F&B purchasing mistakes are the number #1 reason operators struggle to get their food costs under control. That’s because many operators haven’t optimised or standardised their restaurant procurement process. You might be a natural at finding reliable suppliers and negotiating contracts, but that’s just one piece of the procurement process. […]
Restaurant Food Waste Logs: Reduce Costs and Boost Sustainability
Food waste is as bad for the environment as it is for your profits. Every scrap of food that goes in the bin represents a missed opportunity to make money. And the amount of food wasted in the restaurant industry is also a disaster for the planet. Franco Prontera of Too Good To Go revealed […]
4 Ways Food and Beverage ERP Controls Costs and Boosts Profits
The food and beverage industry is highly competitive. Controlling costs, improving efficiency, and maintaining an excellent customer experience are fundamental if you want to keep up with the competition and remain profitable. ERP (Enterprise Resource Planning) systems are designed to manage all the functions of a large food service business. An ERP is a single […]
7 Ways to Reduce Food Cost Without Compromising Quality
On average, a restaurant’s food costs amount to around a third of total revenue. With ingredient costs fluctuating constantly, controlling spending is one of the toughest challenges facing operators. To maintain your reputation and serve the quality food your customers expect, you need to find ways to reduce costs without sacrificing food quality. The good […]
Restaurant Supply Chain Management: 13 Best Practices
Inefficiencies in a restaurant’s supply chain can increase costs, disrupt operations, and drive customers to competitors. Due to their scale, these issues are more severe for large restaurant chains and catering companies. Effective restaurant supply chain management is crucial to overcoming these challenges and ensuring a seamless operation. In this post, we offer 13 best […]
8 Cloud Kitchen Menu Engineering Hacks for Boosting Delivery Orders
While I briefly mention menu engineering for cloud kitchens in other articles, I don’t really drill into it. It is an injustice begging to be righted. That’s why, in this post, I’m all about cloud kitchen menu design and delivery. Here’s the rundown of what you’ll take away from here: If, after reading this, you […]
Ultimate Guide to Restaurant Inventory Management—How Multi-Unit Restaurants Minimise Food Waste and Costs
Imagine cutting your food costs by 10% while ensuring every dish you serve is fresh and high-quality—effective restaurant inventory management can make this a reality. According to a survey by POS provider TouchBistro, 58% of restaurant operators cite rising inventory costs as their primary financial strain. If you’re looking to control these expenses, you’re not […]
