Bottleneck Management

MAY 3, 2023

Environmentally Friendly Tips For Restaurants Sustainability has become an increasingly important topic in the restaurant industry. Restaurants adopting sustainable practices is not only good for the planet, but it can also reduce costs.

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Modern Restaurant Management

MARCH 9, 2022

We've all ordered our favorite food online at least once from a local restaurant, and it was cold when it arrived at our doorstep. Events like this not only ruined our entire eating experience, but also prevented us from ordering food from this restaurant for a while. Delivery of cold food leads to loss of customer.

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Apicbase

APRIL 18, 2024

Restaurant reports turn chaotic data into clear, digestible information. Combined with restaurant analytics software , they allow you to uncover insights hidden in the raw data. In this article, we’ll discuss the importance of restaurant reports and how to access the right insights. What Are Restaurant Reports?

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Modern Restaurant Management

OCTOBER 16, 2023

including restaurants. restaurants today than in 2019 and it is not clear when —if ever — they’re coming back. In 2022, there were about 631,000 restaurants in the United States. More closures in 2023 could reduce the number of restaurants to about 630,000 locations. Remember 2020?

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Future Food

NOVEMBER 7, 2021

The Trends to Watch in 2022 & Beyond The changing face of Food & Hospitality. Whilst some food and hospitality businesses chose to pivot their businesses early, out of necessity, others have elected to respond to changes in consumer preferences and are quickly reshaping the food and hospitality landscape in front of our eyes.

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Modern Restaurant Management

JUNE 15, 2021

When the pandemic hit, many restaurants focused on expenses. Delivery and curbside pick-up reduced on-site staffing. The pandemic effectively accelerated trends in how restaurants interact with customers. And that’s where restaurants can pivot to focus on growth, not just cutting expenses.

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MBB Hospitality

NOVEMBER 15, 2023

In the restaurant industry, managing food costs is not just an operational task—it’s a strategic imperative. Understanding and optimizing restaurant food costs can be the difference between profitability and financial struggle. This means going beyond the surface to scrutinize every aspect of your food expenses.

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Tableo

JULY 18, 2023

Restaurant inventory management is a process for identifying more cost-effective food, beverage and supply orders while keeping track of the materials and supplies you have on hand for shifts. FIFO (First-In, First-Out) method The FIFO system lowers the chance of deterioration and waste by ensuring that older stock is used first.

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Restaurant Engine

NOVEMBER 24, 2021

Manage your food costs and watch your restaurant grow and thrive. Food prices are rising across the board, and this affects restaurants just like yours. In this article, we look at how food service entrepreneurs are finding creative ways to manage food costs. Pre-Portion Your Food.

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Restaurant365

MARCH 23, 2022

This article was written by Tony Smith, C hief Executive Officer and a Co-founder of Restaurant365 and featured in QSR. When you misjudge ordering or overspend on food cost, it directly affects your bottom line. Customized forecasting based on historical data helps you improve restaurant operations by reducing food costs over time.

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Goliath Consulting

JUNE 15, 2021

Since the start of the pandemic, safety measures such as social distancing, lockdowns and mask-wearing have completely changed our understanding of how consumers spend on food. Meanwhile, sales at cafes, fast-food restaurants, coffee shops, and casual-dining establishments fell by 27 percent. Shortage of workers is one reason.

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Cheetah

FEBRUARY 23, 2022

Those rushing back to their local restaurants for the full dine-in experience have lots to choose from. To compete, restaurants are reinventing themselves by incorporating emerging food trends into their menus – most notably by showcasing local food products and unique ingredients.

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Modern Restaurant Management

JUNE 23, 2020

There are two key reasons for moving to more sustainable gastronomy: one is because climate change is threatening our very food supply, and the other is that how we are currently producing food is contributing to climate change. Reduce food waste: Food waste is one of the key issues and reducing food waste comes with tones of benefits.

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7 Shifts

APRIL 9, 2020

Whether you have been offering delivery and takeout for years, or have had to make a recent pivot during the COVID-19 pandemic, it is important to know which food travels best for delivery—and how to change up your menu to stay profitable while dine-in isn't an option.

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7 Shifts

SEPTEMBER 16, 2021

Managing multiple restaurant locations is a good challenge to have. It means guests love the food you serve so much that one location simply won’t cut it — and you get to serve more customers, generate more revenue , and expand your business. But to be clear, multi-location restaurant management is challenging.

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Apicbase

MARCH 25, 2024

Demand forecasting for restaurants puts out the flames, takes the guesswork out of purchase orders and streamlines the supply chain. When restaurant managers or kitchen staff make poor purchasing choices, they face increased food waste, inflated costs and frustrated customers. What is Demand Forecasting for Restaurants?

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Cheetah

JULY 1, 2021

The pandemic has exacerbated the restaurant labor crisis and there is only one way out – offering staff higher wages and improving benefits. To achieve this while still staying in the black, restaurants need to significantly increase profit margins, but how? Reading Time: 5 minutes. Table of Contents.

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Cheetah

JULY 1, 2021

The pandemic has exacerbated the restaurant labor crisis and there is only one way out – offering staff higher wages and improving benefits. To achieve this while still staying in the black, restaurants need to significantly increase profit margins, but how? Reading Time: 5 minutes. Table of Contents.

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Fine Dining Customer Experience Front of House Customer Service 148

Apicbase

OCTOBER 28, 2022

They will help you reduce your costs structurally. Drastic price hikes are the last resort for restaurants. In this article, we explore five ways to keep the back-of-house expenses of your restaurants structurally low , so that you don’t have to implement overly heavy price increases to bolster your bottom line.

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Open for Business

APRIL 24, 2023

Like most businesses these days, restaurants are on the lookout for ways to become more environmentally conscious. In the process, many restaurant owners discovered that some sustainable practices—especially the ones that focus on reducing waste—can come with significant cost savings.

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The Restaurant Times

OCTOBER 29, 2021

Sustainability is a concept that has gained popularity everywhere, including in the restaurant industry. When it comes to food trucks, a lack of sustainability can give rise to multiple problems. For a mobile business like food trucks catering to multiple locations, it is relatively harder to keep everything clean and be eco-friendly.

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Apicbase

MARCH 28, 2024

Restaurant back-of-house operations form the backbone of a restaurant’s success. These include food production and inventory management. Additionally, the BOH handles food safety and restaurant administration. For a restaurant to function successfully, the two departments should work together harmoniously.

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Restaurant365

DECEMBER 6, 2021

Food waste is one of the largest areas of potential cost savings in a restaurant. This article was published in QSR Magazine. In early November, the National Restaurant Association (NRA) sent a letter to President Biden regarding the dire situation the Covid-19 pandemic has created for the restaurant industry.

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Restaurant Engine

JULY 14, 2021

When it comes to the restaurant menu , many restaurant owners tend to think bigger and longer is better. While this may work for a few select restaurants, we want you to know smaller menus are often better for you and generate more revenue. What’s more, in this article, we look at why your customers love smaller menus.

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Harbor Touch

DECEMBER 20, 2022

Technology is transforming all aspects of our lives, and the restaurant industry is no exception. Restaurants of all sizes embrace software technology to improve the customer experience and streamline operations, from ordering systems to kitchen automation. Transforming customer service. Innovating online ordering.

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Open for Business

FEBRUARY 29, 2024

The information provided in this article does not, and is not intended to, constitute legal or financial advice; instead, all content is for general informational purposes only. Information in this article is presented “as-is” and may not constitute the most up-to-date information.

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Restaurant365

OCTOBER 27, 2021

This article was published in Authority Magazine. It has been estimated that each year, more than 100 billion pounds of food is wasted in the United States. That equates to more than $160 billion worth of food thrown away each year. When we started, we weren’t restaurant people, we were software people.

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Xtra Chef

AUGUST 12, 2020

Food costs are one of the most significant factors of a restaurant’s success. Knowing your restaurant food costs helps with menu pricing, affects prime costs, and plays an integral part in remaining profitable. But managing restaurant food costs can be challenging. Part 1: Master Restaurant Food Cost Basics.

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Apicbase

SEPTEMBER 30, 2022

Margins in the restaurant sector are wafer-thin. The most sustainable way to reduce costs is to make processes more efficient. But the restaurant sector isn’t just any other sector. Modern restaurant technology has made huge leaps in recent years, allowing workflows in both the front and back of house to be thoroughly improved.

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Sling

APRIL 27, 2023

Restaurant operations management is essential for the long-term health of your business. In this article, we examine the specific goals of restaurant operations management and discuss a number of ways to help you improve the program in your own business. Table of contents What is restaurant operations management?

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Squirrel Systems

FEBRUARY 16, 2024

As we settle into 2024, the restaurant industry stands on the cusp of transformative changes, shaped by evolving consumer preferences, sustainability concerns, and a relentless pace of technological innovation. Restaurants that spotlight these offerings emphasize their commitment to reducing carbon footprints and supporting local economies.

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Deliverect

OCTOBER 16, 2020

A dark kitchen may not suffer from the traditional restaurant bottlenecks, such as too few seats, but the other side of the coin is that the cost of delivery is rising rapidly. food costs, personnel costs, rent?–?have In this article, we reduce that stubborn notion that food costs are hard to get below 28%. #1

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Sling

OCTOBER 1, 2021

The solution is simple: Calculate your restaurant’s food cost percentage. In this article, we take an in-depth look at why this food cost number matters for your restaurant, how to calculate it, and the best way to optimize for success. Food Cost Percentage: Definition. What Is A Good Food Cost Percentage?

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Tableo

JUNE 28, 2023

The total of your restaurant’s two biggest costs, food and labour, is referred to as the prime cost. In this article, we’ll give you 10 crucial pointers for effectively estimating the prime cost of your restaurant. Take these actions: Keep thorough records of all food purchases and stock levels.

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Restaurant365

SEPTEMBER 9, 2021

This article was published in Fast Casual. Editor’s note: This is part 1 in a two-part series on restaurant tech. Restaurant profit margin is determined by two high-level components: sales and expenses. Restaurants can leverage technology to optimize spending on expenses, directly adding to the profit margin.

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Margin Edge

FEBRUARY 3, 2022

Corporate Executive Chef Stephen Lyons, Clyde’s Restaurant Group. Running a restaurant has never been for the faint of heart, and the COVID-19 pandemic has only made staying afloat even harder. 6 Ways to Reduce Food Costs. Track waste. Get a restaurant management system. Take consistent inventories.

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The Restaurant Times

DECEMBER 30, 2020

Most restaurant owners fail to keep a tight check on restaurant inventory, and this is the biggest mistake they make. By not tracking inventory, you may be unwittingly increasing the food costs. This article discusses how restaurants in the UAE can monitor their restaurant inventory and control food costs.

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