Culinary Cues

JULY 15, 2022

Growing cycles will continue to change, unpredictable alterations in weather patterns will continue to haunt farmers, and crops that would normally thrive in certain parts of the world may not be able to survive there now. [] WAR: Ukraine was the 5 th or 6 th largest agricultural country in the world.

Food Supply 376

Food Supply Food Truck Consumer Goods 2000 376

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. Train Managers to Control Food and Labor Costs.

Management 78

Management Management Point of Sale Waste 78

Restaurant365

FEBRUARY 19, 2020

The restaurant industry is infamous for slim margins. You also need to turn your focus inwards, increasing profit by analyzing and optimizing in-house costs using restaurant accounting. You also need to turn your focus inwards, increasing profit by analyzing and optimizing in-house costs using restaurant accounting.

Point of Sale 120

Point of Sale Cash Management Inventory Consumer Goods 120

Restaurant365

JUNE 15, 2021

Your restaurant is constantly generating data, whether from your sales revenue, food costs, or labor hours. Get the data you need to grow your profitability by reviewing critical FOH and BOH restaurant KPIs. In this blog, Part 2 of 2, we explore critical restaurant KPIs about your BOH data to review for long-term profitability.

BOH 78

BOH FOH Point of Sale Back of House 78

Restaurant365

OCTOBER 1, 2021

Tracking your profit margin, in the current moment and over time, is critical to managing your restaurant’s financial health. All business owners and managers are familiar with the concept of profit margin but understanding exactly what lies behind the calculation can help you figure out how to optimize it.

Point of Sale 78

Point of Sale Food Truck Loyalty Program Inventory 78

Margin Edge

FEBRUARY 24, 2022

The cost of goods sold, or COGS, are hands down something anyone who’s run a restaurant knows about. This blog looks at COGS basics (in case you want a refresher), their financial impact, the COGS you should be aiming for depending on your type of restaurant, and how and when to monitor them. The Barrow House, Clifton, NJ.

Inventory 82

Inventory Point of Sale Waste Fine Dining 82

Restaurant365

JANUARY 28, 2020

Operating a successful restaurant requires restaurant owners and managers to focus not only on managing day-to-day operations, but also evaluating ways to reduce costs and grow future sales. Currently, some of the most powerful restaurant management systems on the market feature predictive tools around food and labor costs.

Inventory 145

Inventory Seasonal Menu Employee Relations Customer Experience 145