Welcome to the ChefMod Restaurant Success Blog!

Your go-to restaurant and food service industry guide and resource providing insightful stories, market trends, interviews and lessons from across the foodservice industry. Power to the Chef!

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4 Things You Should be Doing for Your Restaurant

With supply chain upsets and customer unpredictability, restaurant inventory management has become a daunting task. When a restaurant tries to order items, such as proteins, produce, or seafood, for example twice a week, the prices fluctuate so much that the restaurant inventory managers tend to just give up trying to procure supplies at the lowest price. So what are the four things a restaurant should do in these times but aren’t?

Keep Reading »

Welcome to
the ChefMod Restaurant Success Blog!

Your go-to restaurant and food service industry guide and resource providing insightful stories, market trends, interviews and lessons from across the foodservice industry. Power to the Chef!

SUBSCRIBE TO OUR NEWSLETTER!

4 Things You Should be Doing for Your Restaurant

With supply chain upsets and customer unpredictability, restaurant inventory management has become a daunting task. When a restaurant tries to order items, such as proteins, produce, or seafood, for example twice a week, the prices fluctuate so much that the restaurant inventory managers tend to just give up trying to procure supplies at the lowest price. So what are the four things a restaurant should do in these times but aren’t?

Read More »

Welcome to the
ChefMod Restaurant
Management Blog

Your go-to restaurant and food service industry guide and resource providing insightful stories, market trends, interviews and lessons from across the foodservice industry. 

Power to the Chef!

4 Things You Should be Doing for Your Restaurant

With supply chain upsets and customer unpredictability, restaurant inventory management has become a daunting task. When a restaurant tries to order items, such as proteins, produce, or seafood, for example twice a week, the prices fluctuate so much that the restaurant inventory managers tend to just give up trying to procure supplies at the lowest price. So what are the four things a restaurant should do in these times but aren’t?

Read More »

TOP STORIES

Procurement vs Ordering

A restaurant’s order history is a “treasure island”. There are a lot of potential savings opportunities that can be found there, but without procurement, there is no map.

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Managing Food Costs

There are a few variations of this, but the saying goes something like this. “You don’t choose your passions; your passions choose you”. How I came to manage category costs for food, beverages, and supplies.

Read More »

Is All Restaurant Management Software Bad?

In our numerous conversations with restaurant operators who have implemented Back-Of-House systems, we have learned that even though systems are in place, not all features end up being used, and so operational efficiencies are hardly realized. Is all Restaurant Management Software bad?

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Restaurants Discover SaaS

The model that combines software and service known as SaaS often delivers greater efficiencies. Just like it can be more efficient to hire a plumber who has the skills, tools, and experience to fix your plumbing, we look to services that can deliver highly efficient software solutions which are fully supported.

Read More »

More great reads coming soon! 

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