Restaurant365

MARCH 10, 2020

When you think of your restaurant finances, do you think of your inventory? Your restaurant inventory management is an oft-forgotten component of your finances, but the amount of product you have on hand represents a large part of your budget. If it’s not on the shelf, it can’t be stolen, spoiled or wasted. Sitting Inventory.

Inventory 78

Inventory Management Management Waste 78

Restaurant365

JANUARY 28, 2020

Inventory forecasting is calculating the precise amount of future inventory and production needs for your restaurant, and it also takes into account historical consumption patterns and the shelf life of finished goods. It may take a minimum of three employees to run a small restaurant, regardless of sales. Inventory Projections.

Inventory 145

Inventory Seasonal Menu Employee Relations Customer Experience 145

Culinary Cues

SEPTEMBER 27, 2023

Why do we remember this line and what significance might it imply in relation to work in a kitchen? We all experience this throughout our time on this planet – so that one line is relatable – it represents each of us. So, let’s take inventory. Just like athletes – cooks need conditioning.

Employee Relations 385

Employee Relations Fine Dining Training Communication 385

Restaurant365

MAY 26, 2020

For a restaurant, this includes your food and beverage ingredients, as well as other supplies like napkins, coffee filters, etc. To calculate your CoGS totaled during a given period, you can use the following formula: Beginning Inventory + Additional Purchases Made During the Period — Ending Inventory = CoGS.

Point of Sale 148

Point of Sale Employee Relations Inventory Waste 148

The Restaurant Times

AUGUST 10, 2020

Restaurant inventory is readily prone to contamination, theft, and pilferage which adds to the overall costs. Therefore, it is essential to keep a keen eye on the inventory to ensure that there is no wastage or unnecessary expenses. Mentioned below are some vital inventory s that must be looked for. . Perpetual Inventory Form.

Inventory 52

Inventory Operations Waste Uniforms 52

7 Shifts

SEPTEMBER 19, 2019

As a restaurant manager, your job is to juggle several responsibilities—from managing employees and controlling costs to creating staff schedules and boosting revenue. 7 Core Restaurant Management Responsibilities Staffing : Hire, fire, train, and manage employees. But restaurant management is the glue that holds it all together.

Management 284

Management Management 2019 Employee Relations 284

Restaurant365

NOVEMBER 18, 2021

From hiring and onboarding to running employee payments and paying taxes, payroll touches on many different parts of a restaurant business. Your restaurant orders, receives, and counts food all in one system: your inventory management software. Tracking labor and payroll data for restaurant employees.

Employee Relations 148

Employee Relations Cash Management Point of Sale Front of House 148

Restaurant365

DECEMBER 11, 2020

Your Cost of Goods Sold (CoGS) is the total cost of your food and beverage ingredients over a specific period of time. This way, you can take immediate action on issues like incorrect portions or food waste (explored below). For food waste in particular, tracking the variance can lead you to the root cause of the issue.

2021 136

2021 Cash Management Management Management 136

The Restaurant Group

APRIL 15, 2020

Food and Beverage is a relative term concerning a large part of the hospitality industry, and what goes into the development of these critical aspects of the bar and restaurant business involves much more than typical startup costs. Track usage throughout the week each day via end-of-day inventory. Pay attention to waste.

Bar 78

Bar Inventory BOH Waste 78

Modern Restaurant Management

DECEMBER 21, 2022

We will continue to evaluate tech solutions and find what best enhances the Fogo experience for both our guests and employees. In 2023, we can anticipate businesses really focusing in on value and doing what they can to attract and retain both employees and guests. Slow movers tie up inventory -and the cash needed to by that inventory.

2023 193

2023 Loyalty Program Mobile Ordering Customer Experience 193

Ken Burgin

JUNE 6, 2023

I love using ChatGPT to develop training activities and materials for restaurant and cafe employees. This is using the Chat in ChatGPT PROMPT: Act as an experienced restaurant trainer who is using ChatGPT to develop content and training activities for restaurant employees.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

Restaurant365

OCTOBER 30, 2020

It touches everything that is critical to the restaurant running smoothly, from how you schedule your staff to properly managing your inventory. Daily issues with your inventory control can lead to food waste levels that skew your monthly margins. Manage Restaurant Food Inventory. Reduce Your Food Cost.

Operations 78

Operations Management Management Inventory 78

Modern Restaurant Management

JANUARY 8, 2024

This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits. Prioritising employee well-being, mental health, and job satisfaction is also essential in curbing turnover and cultivating a content and dedicated workforce.

2024 212

2024 Loyalty Program Cash Management Customer Experience 212

Restaurant365

SEPTEMBER 23, 2021

For instance, since restaurants primarily sell food and drink, inventory turns over at a very frequent rate, and sales are made up of a high number of transactions. Between inventory, sales, and other data points like labor, restaurants generate an enormous amount of data. What specific issues do restaurants face in accounting?

Cash Management 147

Cash Management Point of Sale POS Inventory 147

Restaurant365

JUNE 17, 2022

Assess server performance: Analyzing servers’ performance can provide critical information related to employee sales and productivity. Perhaps Location A customers purchase a beverage with their meal 75% of the time while Location B only sells a beverage with each meal 60% of the time. Reduce Waste.

Employee Relations 78

Employee Relations Seasonal Menu Customer Service Food Order 78

Restaurant365

DECEMBER 16, 2021

Food-related operational reports. Taken together, this food-related operational reporting can have a major impact on your CoGS. Taken together, this food-related operational reporting can have a major impact on your CoGS. As your restaurant consistently cycles through inventory, you are generating a ton of useful data.

Operations 78

Operations Point of Sale Employee Relations Waste 78

Apicbase

JUNE 16, 2023

By regularly tracking his inventory and procurement metrics, Fabio was able to reduce his kitchens’ food costs by 18%. How to Process Restaurant Metrics To process restaurant metrics, you must gather data on various aspects of your restaurant’s operations, such as sales, expenses, customer satisfaction, and employee performance.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Restaurant365

OCTOBER 23, 2019

Cost of Goods Sold (COGS) is the combined costs of food and beverage ingredients that were sold at your restaurant over a certain period of time. COGS totaled takes into account the ingredients that make up your food andbeverage sales, and related supplies (like napkins or coffee filters). Comparing Prime Cost.

Point of Sale 74

Point of Sale Inventory Employee Relations Insurance 74

Modern Restaurant Management

DECEMBER 14, 2021

The challenges our teams have faced over the last two years specifically has made us value our employees now more than ever. These challenges pose the potential for inventory constraints, menu price increases, delays in service and more, impacting not only the hours restaurants can stay open but also the capacity at which they can operate.

2022 186

2022 Food Supply Mobile Ordering Customer Experience 186

Restaurant365

JUNE 24, 2020

An advanced, restaurant-specific inventory management system can identify pricing errors. The first step to projecting a food cost target is to create a master inventory list and then price every ingredient you purchase. Advanced inventory management software can import menu items from your POS, then map them to recipes.

Point of Sale 78

Point of Sale POS Inventory Employee Relations 78

Focus POS

JUNE 27, 2019

Make sure you clearly define your standards for both, and communicate them to your employees. The right solution can provide better order accuracy, improve employee communication, and increase speed of service. Watch inventory. It’s important to monitory both inventory and usage. Sales, labor, inventory data reports.

Management 121

Management Management Franchise Franchising 121

The Restaurant Times

MARCH 6, 2023

This includes expenses for things like food and beverages. This is because your net profit margin accounts for all restaurant-related costs, not just those related to food preparation and service. This is due to several factors, including fewer employees, increased sales, and more inexpensive ingredients.

Food Truck 52

Food Truck Point of Sale Employee Relations Equipment 52

Sling

JUNE 19, 2023

Before you set out to open a beverage service business, take the time to decide what you want your work life and your personal life to look like when the bar is up and running. The right program can often mean the difference between a smooth workday and one that’s rife with problems, confusion, and no-show employees.

Bar 78

Bar Employee Relations Equipment Advertising 78

Modern Restaurant Management

DECEMBER 21, 2022

– Chris Adams, VP of Strategy, Oracle Food and Beverage. "As From the increasing demand for low-to-no ABV draft options to the motivation behind rising consumer expectations, these trends have the power to impact the financial performance of the beverage program.

2023 167

2023 Loyalty Program Fast Casual Customer Experience 167

Modern Restaurant Management

DECEMBER 16, 2021

Our restaurant of the future is designed to benefit guests, employees and franchisees, with a new external design and a reimagined kitchen that will make it easier for us to serve hot, delicious food quickly for frictionless guest experiences, and we expect to see a lot more of that next year. Clinton Anderson, CEO, Fourth Enterprises.

2022 178

2022 Food Supply Back of House Kitchen Safety 178

Restaurant365

MAY 27, 2021

Forecast your labor and inventory. Essentially, forecasting is calculating the inventory and labor you will need for your restaurant during certain periods. It’s especially applicable to your prime cost, because restaurant food cost and labor cost fluctuate over time in relation to sales. Optimize labor costs.

Point of Sale 78

Point of Sale Inventory Waste Food Order 78

Restaurant365

DECEMBER 17, 2019

Recurring restaurant costs would include costs like lease or mortgage payments, employee salaries, food and beverage costs, utilities, insurance and permits. However, the biggest factor in controlling food costs is improving your inventory management. These recurring costs can be broken down further by category. Labor Costs.

Point of Sale 120

Point of Sale License Insurance Employee Relations 120

Restaurant365

AUGUST 25, 2020

Too much inventory. Food and beverage costs. Keep Inventory Low. If your restaurant sales are not covering your expenses or if you have extra inventory in your walk-in or dry-storage that just isn’t moving, it may be time to update your restaurant menu. it’s a good time to start trimming fat from inventory.

Cash Management 97

Cash Management Seasonal Menu Inventory Email Marketing 97

Lavu

JANUARY 21, 2020

This includes the revenue of the restaurant, cashflow, inventory levels, and income statements. They document all the financial transactions of the restaurant, keeping track of the inventory, cash flow, and income statements. . It represents the total sum of your cost of goods sold or inventory and your labor costs.

Cash Management 78

Cash Management Point of Sale Inventory Information 78

Modern Restaurant Management

JANUARY 27, 2020

In addition to ordering ahead via Grubhub, in-store ordering kiosks allow restaurants to migrate employees away from the cash register and back to food prep lines and fulfilment areas, expediting and ensuring accuracy of orders and increasing throughput. ” Beverages Better with ICE.

Catering 111

Catering Mobile Ordering Customer Service Leadership 111

The Restaurant Times

AUGUST 5, 2022

For a restaurant business, it is the cost of all the ingredients that are involved in preparing the food and beverage items during a particular time. . You can easily calculate the COGS for the week by subtracting the inventory at the end of the week from the beginning inventory. Automated Inventory Management.

Cash Management 52

Cash Management Point of Sale Inventory Employee Relations 52

Restaurant365

OCTOBER 14, 2020

Prime cost is made up of the cost of goods sold, or CoGS (the food and beverage inventory you purchase to make the menu items you sell) and your labor costs (the staff you need to run your business). However, other recurring expenses like utilities or waste disposal may creep up over tie. Understand Prime Cost.

Point of Sale 78

Point of Sale Email Marketing Cash Management Advertising 78

Get Beyond

OCTOBER 24, 2023

Eye up your inventory You can’t beat all your sales goals if you don’t have the inventory ready. If photography isn’t your thing, try appointing another employee to be in charge of this task or hiring a local photographer for a few hours to get picture-perfect images of your Small Business Saturday event.

Small Business 52

Small Business 2023 Social Media Customer Experience 52

Modern Restaurant Management

AUGUST 5, 2020

The bites will also be served with the option of twelve different dips, along with regular or sweet potato Tyga Tots, chocolate chip cookies, and beverages. ” Ervin Cohen & Jessup Launches Food, Beverage and Hospitality Practice. ” “Today begins the independent restaurant revolution,” Robbie Earl elaborates.

Food Safety 207

Food Safety Mobile Ordering Online Ordering Kitchen Safety 207

Restaurant365

JANUARY 4, 2022

Restaurant inventory management plays a key role in overcoming the rising cost of food. As the rising food cost trend continues, it’s time to tighten your inventory control. Automate manual restaurant inventory processes. Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste.

Inventory 15

Inventory Management Management Food 15

Restaurant365

FEBRUARY 24, 2021

it is difficult to take advantage of advanced restaurant management tools such as inventory or sales forecasting to continue growing your business. The restaurant industry faces unique challenges, from a highly perishable inventory to management of hourly employee payroll. Are intercompany entries automated?

Inventory 78

Inventory Point of Sale POS Franchise 78

Xtra Chef

DECEMBER 11, 2019

The purpose is to help teams to better understand how accounting relates to the business of running a successful restaurant. Whether it’s pooling, mandatory or not, split, or tips by paycheck vs. cash tips—it can be tricky keeping your employees happy while maintaining an accurate balance sheet and payroll taxes. Inventory Management.

Cash Management 90

Cash Management Point of Sale Tip Distribution Inventory 90