Bon Appétit Management Company’s Post

This Project aimed to revolutionize the culinary experience by seamlessly connecting users with a divers array of restaurants and culinary delights. The overarching goals was to create an intuitive and efficient platform that simplifies the process of discovering, ordering, and savoring delicious meals. The Problem In today’s rush, busy professionals and students struggle with cooking and eating healthily. Culinary skills are lacking, leading to unsatisfying meals. Complex restaurant orders and poor delivery add to the issue, resulting in compromised choices. The Goal The primary objective involves creating a visually appealing application for foody restaurants facilitating seamless ordering of wholesome meals delivered directly to users doorsteps with a friendly dashboard. See full case study: https://lnkd.in/dGWuSe_Q

How did Metz Culinary Management reduce food waste at Arcadia University by 45% in just one year? Executive Chef Timothy Morris and his team used Leanpath to track and prevent food waste. The dining operation at Arcadia University serves over 1,000 meals a day, primarily from its all-you-care-to-eat dining hall. Thanks to the tracking and prevention methods implemented by Morris and his team, the reduction in food waste has been impressive. Learn more about their success story at the Leanpath blog. #foodwaste #sustainability #culinarymanagement

🗑 🥗 The study investigated the role of chefs in preventing food waste (FW) in UK fine dining restaurants, responding to the need for empirical research on sustainability challenges in luxury foodservice. It used practice theory to explain chef's engagement in FW prevention, highlighting competencies as crucial. Chef's skills in resourceful cooking significantly impacted their involvement in FW prevention, showing the importance of adapting to market demands. 🍴 The study emphasized the need for chef's ongoing training in resourceful cooking, suggesting integration into hospitality education. It proposed masterclasses for practicing chefs, led by industry figures like Jamie Oliver and Douglas McMaster, focusing on wasteless menu design and ingredient repurposing. 📏 Dynamic capabilities training was recommended to enhance chef's adaptability and innovation. Limitations included a narrow focus on fine dining and a post COVID context affecting chef performance. Future research avenues involved exploring other restaurant categories, cultural influences and obtaining perspectives from business owners and managers on chef's resourceful cooking. ⏭ The study advocated for continuous learning and training in resourceful cooking to reduce FW, enhance employability and meet sustainability expectations in the foodservice industry. 📑 Pdf: https://lnkd.in/d6_CVV6a ➕ For more: https://lnkd.in/dH3fM9gy

Occupancy (basically rent), is typically a fixed amount, whether you're open for dinner only, or 3+ day parts (breakfast, lunch, dinner, late night). However a venue can drive incremental revenue (a lesson learned from COVID), we should surely consider. The goal is not only to drive revenue, but hopefully profit as well. So, we should all consider how to use "unused" hours of the day to drive more traffic, hence "Snack Time", whether for in-house, or on the go. In this article with Restaurant Dive, I offer my thoughts. I welcome yours! #restaurantmanagement #snacktime #restaurantbusiness Institute of Culinary Education

In the same way that private events help hospitality businesses put guaranteed revenue on the calendar, ticketed experiences are another creative way to generate guaranteed sales and show off your venue in a new light. One ticketed event experience we love seeing from our restaurant customers is an intimate cooking class. Why offer cooking classes? Aside from added revenue, cooking classes can help increase brand awareness with attendees spreading the word about their experience, showcase your chef's expertise as a culinary leader, utilize idle space within your restaurant, encourage repeat business from those who already love your brand, and inspire others with culinary passions. What types of cooking classes are common? There are many unique cooking class formats a restaurant can offer that align with its values and cuisine type. The fun thing about cooking classes is that they can be reinvented again and again to showcase a wide variety of specialties. A few thematic cooking classes that we have seen that stood out to us include mastering seafood, pasta-making workshops, vegan-inspired dishes, spice mastery, and the farm-to-table experience. If you already host cooking classes, maybe this will inspire you to build out your offerings even further. If you do not yet offer cooking classes, where should you begin? Well, we put together a step-by-step guide to help you plan, promote, and execute cooking classes at your restaurant. Check out our insights in the post below. https://lnkd.in/egT6KZuf #restaurantindustry #restaurantrevenue #eventindustry #hospitalityinudstry #eventmanagement #eventmanagers #eventprof #cookingclasses #ticketedevents

Part 2 of a new series on food service teams and systems: A Healthy Deli: Evaluating the food service department In part one of this series, we discussed how the deli department is a vital organ of each co-op that has one. Columinate consultant Dana Tomlin says that Dana Tomlin while it is possible for a deli to operate in chaos, and many do, the long-term health of your living, breathing, prepared foods department depends on systems. Knowing whether those systems are operating as they should requires that the general manager understands them and has buy-in and support for those systems from the entire store. Tomlin’s on-site evaluation of the deli department and the existing conditions helps to set a baseline for what is working and what systems need to be adjusted or created. Her experience both in kitchens and as a general manager (GM) herself gives her the ability to translate what she sees to what the GM needs to learn to see. “It can be small things that tell you big things. Is silverware stocked? If not, that means the deli (staff) hasn’t come out to refresh the salad bar in a while,” Tomlin explains. When Tomlin puts deli systems into place—such as a full grab-and-go case planogram, or the production schedule for a well-stocked salad bar—those systems determine how things will be done and who is responsible for doing them. Once those systems are created and staff is trained, the GM is also trained to understand what things should look like in front of the house and in the kitchen. Having other managers throughout the store trained to keep an eye on the department during store-wide walks is an important piece to building the right culture. When the deli operates well and consistently has the product customers are looking for, the entire co-op benefits. Read the full article here: https://co-op.link/cqq

What Should Restaurant Servers Know About Keto Diets? What Should Restaurant Servers Know About Keto Diets? Are you a restaurant server looking to better accommodate keto customers? Or perhaps you're following a keto diet and searching for keto-friendly options at your favorite eateries? Look no further than this insightful and informative article, which highlights essential tips for restaurant servers when it comes to keto diets. From understanding the basics of the keto diet to knowing common keto-friendly ingredients and popular keto-friendly dishes on restaurant menus, this article covers it all. Whether you're dining at IHOP, Pret a Manger, Outback Steakhouse, Joes Crab Shack, or Wendys, rest assured that there are keto-friendly options available to satisfy your low-carb cravings. So next time you dine out, remember these helpful tips and enjoy a delicious and satisfying keto-friendly meal with confidence. Happy dining! To read the rest of this article, please click on the link below: https://lnkd.in/gkeASwVm

🍲 🍝 🥙 Recipes and the ingredients you need to prepare them play a central role in the daily operations of a restaurant kitchen. There is a lot of information associated with them, and an information management system developed for restaurant kitchens can be of great help in managing this. 💡Here’s how a restaurant information management system makes your work easier: ✅  All your recipes are systematically stored in one place. ✅ You can find all the ingredients you use in the system along with their price information. ✅ Changing portion sizes and quantities is easy and quick. ✅ The system automatically calculates ingredient needs for purchasing. ✅ It’s easy to add pictures to recipes. ✅ Allergen and dietary information is easy to maintain and check. ✅ The system automatically calculates costs and margins for your recipes. ⏲ 💰 All of this saves time and money while helping to maintain consistent quality and manage waste👌. 💻 JAMIX Kitchen Intelligence System is a cutting edge cloud-based information management system for restaurants and foodservice operations. The comprehensive system manages information related to your recipes, menus, and inventory. #informationmanagement #restaurant #foodservice

No meal is complete without dessert! 🍦🍰🍮 Does your restaurant need a dessert menu? Maybe you're ready to revamp your existing offerings. Either way, Foodbuy Foodservice has advice for crafting a dessert menu that will impress your guests. ⤵ https://lnkd.in/etg4fiJ5 #dessertmenu #menuplanning

How to Choose GN Pan If you are in the catering industry, you are likely to be familiar with GN Pans. How to choose GN Pan can make a great difference in your culinary operations. When we say GN Pan, we refer to Gastronorm Pan, which is a container with the outer dimension measured in gastronorm standard. We get “GN” from “GastroNorm” , so we have  GN Pan.  It is worth noting that this type of container is also known by various other names with reference to its usage, say Steam Table Pan (for it is used in steam tables or hot food halls) and Food Pan (for its use in various food service applicable). In general, GN pans follow the standardized gastronorm sizes and are multi-purpose pans for cooking, storing and serving food. They can be used in steam tables, chafing dishes, and even on display tables or put inside refrigerator. GN Pan size: GN Pan 1/1 – 530 x 325mm (Full GN) GN Pan 1/2 – 325 x 265mm (Half GN) GN Pan 1/3 – 325 x 176mm (One-third GN) GN Pan 1/4 – 265 x 162mm (Quarter GN) GN Pan 1/6 – 176 x 162mm (Sixth GN) GN Pan 1/9 – 108 x 176mm (Ninth GN) More check: www.gzxlbm.com