Restaurant365

SEPTEMBER 10, 2021

You’re tracking deliveries, making the most of your food budget, and ensuring your staff is prepared to serve customers. However, in between all these tasks, it is critical to devote time and energy into accurate and consistent inventory management. How can you best approach restaurant inventory management?

Inventory 138

Inventory Management Management Point of Sale 138

Culinary Cues

DECEMBER 21, 2023

Those months when food cost percentages were out of whack, and labor cost efficiency was 10 percent higher than budget helped me to know where to look for problems in the future. Whenever someone tells me that they don’t take regular inventories in their kitchen I cringe and know they have little idea about how a restaurant makes money.

Kitchen Safety 419

Kitchen Safety Food Safety 2024 Inventory 419

Culinary Cues

MAY 13, 2023

As an example – garde manger really only exists in these types of properties where cold food can rule the day with banquets and special events. Just like in Escoffier’s kitchen there will be upward reporting through lead cooks, sous chefs, executive sous chefs, pastry chefs, executive chef, and food and beverage directors.

Hotels 430

Hotels Point of Sale Cash Management Training 430

Culinary Cues

JULY 16, 2022

I am aware as I grow older this is going to happen, but nevertheless, it hits hard and makes you take inventory of the person you are, what you do, how you do it, how you treat others, and the way you live your life. Dick Cattani was a monumental figure in the business of food hospitality. PLAN BETTER – TRAIN HARDER.

Front of House 370

Front of House Back of House Education Leadership 370

Culinary Cues

APRIL 1, 2024

There would be two Secret Service Agents who would purchase all the ingredients separate from our normal storeroom inventory and would be stationed in the kitchen watching my every move. He never even took one bite of the food that I prepared. Elvis, on the other hand was more difficult to serve than the banquet for twelve hundred.

Back of House 321

Back of House Kitchen Safety Hotels Front of House 321

Culinary Cues

AUGUST 9, 2021

We may complain about the guest who is taking loads of pictures of their food and posting them on Instagram, but deep inside we get a bit of a rush when it happens. Make them feel as if they are part of your mission – they are! [] FOR THE SERVICE STAFF: Training, teaching, and tasting are all part of the program.

Front of House 473

Front of House Customer Experience Workshop Dine-in 473

Restaurant365

AUGUST 21, 2020

Successful restaurant owners and operators don’t just provide great food. For food service and hospitality in particular, an essential part of the guest experience is the interaction with employees. The post Sample Blog Layout appeared first on Restaurant365. Know your payroll and benefit requirements.

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Blog Restaurant Law Recruiting Employee Relations 78

Culinary Cues

NOVEMBER 11, 2022

But what about your food, what about the guest’s reaction, what about creating memorable experiences, what about your connection to the plate? So, how do we find that space where quality is maintained, where the customer is wowed, and where the chef feels great about that plate of food while still turning tables and maximizing sales?

Customer Service 347

Customer Service Customer Experience Point of Sale Uniforms 347

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. One other way you may need to manage inventory is with menu planning.

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Management Management Kitchen Safety Front of House 195

Culinary Cues

MARCH 26, 2022

Well, you have all heard the statistics about success and failure when food and beverage are involved, so I won’t repeat them. All of the tools are available for inventory control, purchasing systems, cash handling, costing templates, and quality assessment. Training ALWAYS pays back in dividends.

Cash Management 369

Cash Management Social Media Restaurant Law Communication 369

Restaurant365

MARCH 10, 2022

With food costs running at approximately 30% or higher, learning importance of inventory management and how to prevent common mistakes is critical in successfully driving down costs and maximizing profits. First, let’s break down the two types of inventory costing, Actual and Theoretical. Actual Food Cost (COGS).

Inventory 78

Inventory Management Management Merchandise 78

Culinary Cues

NOVEMBER 17, 2020

This is a behind the scenes look at the place and the people that bring a plate of food to the guest’s table. The chef will likely be the most experienced culinarian with responsibility for the financial operation of the kitchen, menu planning, ordering and inventory control, training, and quality control. Restaurant Consulting.

Seasonal Menu 520

Seasonal Menu Back of House Customer Service Front of House 520

Culinary Cues

AUGUST 7, 2021

This is defined in articles from local newspapers to the New York Times, from industry magazines and websites to social media, and from industry blogs to podcasts by the dozens – everyone states the problem, points a finger, and portrays the issue as someone else’s doing. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Social Media 474

Social Media Cash Management Blog Equipment 474

Restaurant365

JULY 21, 2021

When it comes to restaurant inventory, there are a lot of moving pieces. On any given day, you may be receiving multiple food and beverage shipments from different vendors, farmers, or distributors. Understanding how to master restaurant inventory management is an invaluable skill. Set up your POS to track restaurant inventory.

Inventory 78

Inventory Management Management Waste 78

Culinary Cues

SEPTEMBER 27, 2023

So, let’s take inventory. You can become a chef, an executive chef, restaurateur, food and beverage director, culinary teacher, or consultant. When we depend on people who are dependable and well trained then the kitchen is like a fine-tuned orchestra and the expeditor is the conductor.

Employee Relations 389

Employee Relations Fine Dining Training Communication 389

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. What is Restaurant Inventory Management? Sitting Inventory.

Inventory 103

Inventory Management Management Waste 103

Culinary Cues

MARCH 10, 2022

On this day of recognition, and for that matter every day that we turn on the kitchen lights, let’s rethink how we view the position and look at the facts: The best food will never be received well on a less than sparkling plate. By far one of the most expensive inventories in a kitchen is china, glassware, and flatware.

Front of House 448

Front of House Back of House Uniforms Hiring 448

Restaurant365

JANUARY 18, 2022

While true zero-restaurant food waste is extremely rare, it can be a meaningful goal. Additionally, limiting your food waste can improve your restaurant’s bottom line. Less food waste means lower Cost of Goods Sold (CoGS), potentially adding to your profitability. Track your restaurant food waste manually.

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Waste Compost Food Consumer Goods 147

Restaurant365

MARCH 23, 2022

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. With perishable ingredients and fluctuating sales, controlling food costs has always been challenging.

Food 78

Food Waste Inventory Food Order 78

Culinary Cues

AUGUST 28, 2020

For the restaurant operator caught up in the current, somewhat bleak reality of the business environment we are living in – there is hope in knowing how resilient the business of food can be. Work at it, train for it, stand behind it, and make a difference. INVEST IN TRAINING. This is not the time to cut back on training.

Social Media 438

Social Media Communication Loyalty Program Training 438

Restaurant365

AUGUST 4, 2020

You invest a large amount of your budget in inventory. When that inventory is wasted, stolen or spoiled before it’s sold, it must be written off as an expense in the books. Integrating inventory management with accounting facilitates better inventory control. What is restaurant inventory management?

Inventory 78

Inventory Management Management Cash Management 78

Culinary Cues

DECEMBER 30, 2022

Here are eleven to consider: COMMIT TO LEARNING: Read articles, food history books, professional cookbooks, stories of chefs with their words of wisdom (see list at end of this article), volunteer to work with accomplished chefs after hours, ask for additional responsibilities that provide a chance to learn something new. BE THE SOLUTION.

Workshop 365

Workshop Article Uniforms Take-out 365

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. What is Restaurant Inventory Management? Sitting Inventory.

Inventory 78

Inventory Management Management Waste 78

Restaurant365

JUNE 22, 2021

As a restaurant owner or operator, keeping your food costs low is a continual challenge. Food cost is one of the largest expenses for your restaurant, and because it is a controllable cost, you can influence how it impacts your bottom line. Train your store-level managers.

Compost 88

Compost Food Waste Front of House 88

Clover - Restaurants

MAY 7, 2024

Provide guidance, training, and support to foster a positive and productive work environment. This back-of-house position requires preparing and cooking a variety of grilled foods, ensuring quality and presentation standards are met. Your safe food storage and handling knowledge is essential to a successful working kitchen.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

Culinary Cues

DECEMBER 17, 2020

There are short-term band aid solutions such as takeout, delivery, or even conversion into retail markets where wine inventories and local necessities take over space once occupied by diners, but they are not a replacement for a steady turn of tables. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Uniforms 471

Uniforms Cash Management Brewery Consumer Goods 471

Culinary Cues

FEBRUARY 9, 2022

To do this, the chef must understand and practice solid cost control measures such as inventory control, recipe costing, portion control, as well as theft and waste control. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. They all add to a chef’s ability to function in the position. Restaurant Consulting.

Restaurant Law 413

Restaurant Law Coaching Café Sourcing 413

Culinary Cues

JUNE 16, 2023

Shawn started in garde manger where he learned about cheese, fruits he had only heard of the presentation of food for the eye, and how to let ingredients speak for themselves. At the same time, his after-hours studies helped him to understand food safety and sanitation, the “why” behind cooking methods, and the history of the profession.

Kitchen Safety 331

Kitchen Safety Back of House Hotels Food Safety 331

Culinary Cues

JANUARY 23, 2023

The leader/coach will study the competition, analyze the environment around the organization, inventory the individual and collective talent of his or her players/employees, and structure an approach geared towards grabbing the carrot. Without a game plan a business is simply hoping for the best. That NEVER works!

Coaching 377

Coaching Sports Point of Sale Take-out 377

Culinary Cues

SEPTEMBER 21, 2023

Their chefs started them peeling vegetables, cracking eggs for breakfast, putting away food deliveries, and so on. He worked in each kitchen area learning how to cut meat and fish, help on large banquets, work every position on the line, take inventories, and even how to make decisions on wines. You never know.

Back of House 267

Back of House Hotels Uniforms Certification 267

Restaurant365

MARCH 25, 2022

Why is proper purchasing of food supply important? It is important to put a proper food purchasing procedures into place because the way that you order, receive, and store product ultimately helps you to control your food cost. Here are some best practices to help with easing the flow of food purchasing and receiving.

Food 78

Food Food Truck Food Order Food Supply 78

Margin Edge

FEBRUARY 3, 2022

With all that in mind, now more than ever, restaurants are looking for ways to lower food costs that don’t take up too much time or too many resources from already stretched thin operations. In that case, this blog can be a reassurance that either you’re on the right track (who doesn’t love a reminder that you’re doing the right thing?)

2022 98

2022 Food Seasonal Menu Waste 98

Sling

APRIL 27, 2023

These essential activities include everything from scheduling your team , assigning tasks , and managing inventory to controlling labor costs , executing payroll , and complying with labor laws. But it’s about more than just ordering as much inventory as your storage spaces can hold and hoping for the best.

Operations 78

Operations Management Management Inventory 78

Culinary Cues

MAY 15, 2021

To attract and retain quality staff you must train well, treat them with respect, pay them a respectable wage, offer reasonable benefits, and provide them with the tools to be successful. It also means that more significant time must be spent training service staff how to upsell and create enhanced customer value. CAFÉ Talks Podcast.

Customer Experience 390

Customer Experience Cash Management Customer Service Front of House 390

Culinary Digital

MAY 10, 2023

Modern technology has transformed food systems for improved nutrition and healthy, wholesome, affordable, and sustainable diets. It has helped automate food handling processes like procurement, management, and consumption activities to curb costs and to address a host of other legacy challenges.

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Dietary Restrictions Healthcare Food Allergens 52

Culinary Cues

MAY 9, 2022

You pick things up quickly, your knife skills are pretty good, you are fast and efficient, and your plates of food are as good as mine. It didn’t take long before I discovered how little I really knew about food and cooking. I wound up turning it down but moved into a food manager position at a local college. CAFÉ Talks Podcast.

Hotels 365

Hotels Food Order Café Inventory 365

Culinary Cues

SEPTEMBER 20, 2020

They hire, train, critique, support, celebrate, and rally behind the members of the team that has been built and push each individual to contribute his or her best – always. The food was groundbreaking, the service was impeccable, the restaurant was polished and smooth on the eye, and the creativity was beyond parallel.

Fine Dining 412

Fine Dining Coaching Dine-in Café 412