Restaurant365

JANUARY 27, 2022

Restaurant operators have chosen to go digital to ensure customers’ health and safety as these touchless menus can help mitigate virus spread. In Hospitality Technology’s 2021 Customer Engagement Technology Study , it was found that 37% of diners prefer to dine at restaurants that do not have a paper/physical menu.

Mobile Ordering 148

Mobile Ordering Social Media Customer Experience Online Ordering 148

Focus POS

AUGUST 26, 2020

Make sure your POS tracks your inventory in real time, so that you can stay informed of discrepancies within your inventory counts. . Download our free book: 6 Ways to Future-Proof Your Restaurant. Start by calculating your current beverage cost, and compare it to the industry standard of 25-30%.

Management 128

Management Management Bar Inventory 128

Restaurant365

FEBRUARY 24, 2021

It’s common that a single-location, small-sized restaurant may start the business with generic accounting software, like QuickBooks. But for multi-unit restaurant groups, generic accounting software such as QuickBooks presents challenges. Here are the top questions to ask about a QuickBooks alternative for your restaurant group.

Inventory 78

Inventory Point of Sale POS Franchise 78

Restaurant365

JULY 17, 2020

Most multi-unit restaurant groups run each of their locations as a separate legal entity. The challenge for restaurant groups is that most accounting software is not set up to handle these multiple entities in a single database. Executing intercompany accounting best practices. Method 2 is a best practice.).

Point of Sale 78

Point of Sale Consumer Goods POS Front of House 78

Restaurant365

JUNE 24, 2020

You’ve reopened your dining rooms at the allowable capacity in the geographic areas of your restaurant locations. While these are not optimal times in the restaurant industry, there are tactics you can implement now to both increase sales and optimize your controllable costs. You followed all the new health and safety regulations.

Point of Sale 78

Point of Sale POS Inventory Employee Relations 78

Sling

OCTOBER 1, 2021

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. For most full-service casual and fast casual restaurants , 28-32% (0.28-0.32) Food Cost Percentage: Definition. 0.32) is a good food cost percentage.

Definition 78

Definition Food Seasonal Menu Inventory 78

Restaurant365

NOVEMBER 19, 2020

Your restaurant food cost is pivotal to your business’ financial success. These techniques are more important than ever and can play an influential role in your restaurants’ success. Here, we explore some advanced tips for restaurant inventory management. Regularly schedule for inventory checks.

Food 78

Food Point of Sale Inventory Waste 78

Restaurant365

JANUARY 13, 2021

Controlling your restaurant’s prime cost, made up of your cost of goods sold (CoGS) and labor costs, is critical to your profitability. Prime cost represents the two largest controllable costs for your restaurant – food and labor. At the foundation, it is your managers who lead the day-to-day work optimizing food and labor costs.

Management 78

Management Management Point of Sale Waste 78

Restaurant365

FEBRUARY 4, 2021

Some are predicting a potential boom in the restaurant industry in the post-pandemic era. Consumers are ready to return to restaurants, and companies are innovating with new business models and new locations. If you’re a restaurant owner or operator, COVID-19 brought tough challenges for your business in 2020.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

Restaurant365

JUNE 4, 2021

As a restaurant owner or operator, you always have restaurant profitability on your mind. But when you think of restaurant profitability, are you thinking about both the short-term and the long-term? Understanding your profitability and working to improve it, piece by piece, is the key to long-term restaurant success.

Loyalty Program 78

Loyalty Program Point of Sale Inventory Customer Service 78

Apicbase

JUNE 16, 2023

This is especially true for large-scale foodservice operations and scaling restaurant businesses. In an industry where every detail matters, tracking metrics provides valuable insights into your restaurants’ performance and helps to identify improvement areas. Metrics vs. Restaurant KPIs: What is the Difference?

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Restaurant365

NOVEMBER 19, 2019

Becoming successful in the restaurant industry is difficult but staying ahead of operational challenges is even harder. To prepare for the new year, restaurant owners, operators, and managers need to start planning now. Employees determine the customer service experience in a restaurant. Finding and training staff.

Operations 92

Operations 2020 Mobile Ordering Social Media 92

Restaurant365

JULY 14, 2021

Restaurant food waste is a pressing topic in the food and restaurant industry. As a food service business, your restaurant has an enormous opportunity to reduce food waste. In addition, reducing food waste can also be a great opportunity for your restaurant’s bottom line. Here are 15 practical tips.

Waste 78

Waste Compost Food Inventory 78

7 Shifts

MAY 11, 2020

It’s been months since restaurants across the US, Canada, and beyond were forced to shutter their dining areas in the wake of the COVID-19 outbreak. Plus, as part of our COVID-19 resources initiative , it’s time we pivot our own content to help your restaurant have a successful reopening. I'm so sorry, I'm not doing that anymore.’

BOH 368

BOH FOH Food Safety Equipment 368

Touch Bistro

JULY 15, 2021

The restaurant industry is a competitive space, and you need unique restaurant marketing ideas if you want your venue to stand out. The challenge is, restaurant marketing and promotions can take many forms, and not every strategy will resonate with every diner. The Ultimate Guide to Restaurant Marketing. Download Now.

Marketing 77

Marketing 2021 Email Marketing Social Media 77

Restaurant365

JANUARY 13, 2021

Controlling your restaurant’s prime cost, made up of your cost of goods sold (CoGS) and labor costs, is critical to your profitability. Prime cost represents the two largest controllable costs for your restaurant – food and labor. Controlling your restaurant prime cost. So, how do you empower your store-level managers?

Management 15

Management Management Point of Sale Waste 15

Modern Restaurant Management

OCTOBER 31, 2019

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features interesting and insightful trends from Upserve, order for pickup guest experience study results, the Fraud Aftershock Index and the importance of foot traffic. National Menu Trends. The team at Upserve just released their latest trends report.

2019 136

2019 Mobile Ordering Online Ordering Customer Experience 136