Secrets to Restaurant Success with Dean Hartles of The Restaurant Group, UK
Airport food has long been associated with being low-quality, overpriced, and uninspiring. However, this perception is rapidly changing across the UK, thanks in large part to the work of Dean Wilson-Hartles. “My vision has always been about offering fresh, niche products and introducing unique items that passengers might not have encountered before,” says Dean, the […]
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 […]
2024 Restaurant Technology Trends Powering Large-scale Operations
The industry is undergoing a major digital transformation. Evolving consumer behaviour and market dynamics drive this shift, which is speeding up technology adoption. In this article, we explore the most impactful restaurant technology trends of 2024. The National Restaurant Association’s Restaurant Technology Landscape Report 2024 finds that 76% of operators say using technology gives them […]
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 […]
