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.

Definition 78

Definition Food Seasonal Menu Inventory 78

Restaurant365

MARCH 18, 2020

Especially in uncertain times, an important factor in decisions about how to operate your restaurant is your break-even point. ” This is a financial calculation that can help you make critical staffing decisions as well as devise operational plans for your business. How to Determine If You Should Trim Menu Offerings.

Point of Sale 158

Point of Sale Delivery License Inventory 158

EATER

APRIL 2, 2024

Food delivery apps have recently added new fees in response to minimum pay rules in New York City and Seattle. Not restaurants, who feel gut-punched by the commission apps take from them. Amid this dogpile of disgruntlement, the merry-go-round of debating the value of food delivery keeps spinning.

Delivery 145

Delivery Restaurant Law Food Customer Service 145

Restaurant365

NOVEMBER 30, 2021

As explored in Part 1 of this blog series, your payroll accounting systems overlap with many different parts of your restaurant business. For those new in the payroll field as well as industry veterans, the restaurant industry can come with unique challenges for running payroll. Understanding payroll regulations.

Restaurant Law 146

Restaurant Law Audits Point of Sale Insurance 146

Restaurant365

OCTOBER 15, 2021

Your labor cost is one of the highest expenses for your restaurant, typically taking up to 25-35% of revenue. Many factors can increase restaurant labor costs: inefficient schedules, overtime hours, or even rising wages. However, store managers can optimize labor costs if they have access to the right data.

Management 148

Management Management Point of Sale Employee Relations 148

Restaurant365

NOVEMBER 18, 2021

How you run and track your payroll accounting has a significant impact on restaurant operations. From hiring and onboarding to running employee payments and paying taxes, payroll touches on many different parts of a restaurant business. However, tracking your labor cost is a bit more complicated.

Employee Relations 148

Employee Relations Cash Management Point of Sale Front of House 148

Open for Business

APRIL 25, 2023

Earned media value is a critical metric for any restaurant owner looking to understand their total marketing ROI. Earned media—when your restaurant appears on local news or OpenTable puts you on a list of best restaurants—always gives an owner the warm fuzzies but it may be worth more in hard dollars than you realize.

Social Media 78

Social Media SEO Email Marketing Influencer 78

Restaurant365

NOVEMBER 12, 2021

With restaurant management technology, you can use menu engineering tools to inform your data tracking and decision making. Operational reporting tools such as your actual versus theoretical (AvT) food cost tracking can help you optimize your existing menu and make data-driven decisions about future menu adjustments.

Menu 143

Menu Operations Point of Sale POS 143

Sling

APRIL 23, 2024

In this article, we discuss some of the main differences between staffing and scheduling and how to improve both aspects of your business in order to make things run smoother. Staffing : The process of filling positions in an organization with qualified personnel (i.e., It can take a while (i.e.,

Management 78

Management Management Hiring Customer Experience 78

Embrace the Suck

OCTOBER 28, 2021

Most likely you’ll make quite a few more while running a restaurant. The thing you want to avoid is these 19 fatal mistakes that 80% of restaurants make each year which contributes to the low survival rate that restaurants experience. Of all the restaurants that open this year, only 50% will still be open in three years!

Coaching 329

Coaching Training Social Media Hiring 329

Restaurant365

FEBRUARY 25, 2022

While in any American town you can find a variety of Chinese, Mexican, and Italian restaurants, now consumers are wanting to step beyond these regions and become more adventurous in their dining options. West African food is hearty and rich in flavors and textures. Choose low-cost items that are easy to prep. Start Small.

2022 148

2022 Menu Seasonal Menu Pricing 148

Restaurant365

APRIL 30, 2021

A key component of running a successful, profitable restaurant business is controlling your food costs. When it comes to writing a restaurant menu, you can’t determine your menu prices by “gut feeling.” This is where recipe costing comes in. How do you get started? What is recipe costing?

Inventory 78

Inventory Seasonal Menu Waste Point of Sale 78

Restaurant365

OCTOBER 22, 2021

There are many restaurant data points that can help you see beyond the buzz of the day-to-day of a restaurant and get a glimpse at the health of your business. Having access to data about your restaurant can inform your decisions about operations, staffing, menu changes, and long-term strategy. How to calculate total labor cost.

Point of Sale 78

Point of Sale Insurance Inventory Cash Management 78

Xtra Chef

FEBRUARY 5, 2020

To start, it’s a numbers game that involves calculating plate cost and a target menu price. In this post, you’ll learn how to price a menu by considering all factors that determine your position on a price continuum. Read on to learn more about this continuum and how to price a menu in four simple steps.

Pricing 102

Pricing Menu Point of Sale Customer Service 102

Restaurant365

JANUARY 5, 2021

Mercifully, it contains some help for restaurant businesses hurt by the pandemic, with the inclusion of funding for a second round of forgivable loans through the Paycheck Protection Program (PPP) for small businesses experiencing significant revenue losses. PPP improvements relevant to restaurant businesses. Check back for updates.

Insurance 148

Insurance Small Business Employee Relations 2021 148

Clover - Restaurants

APRIL 23, 2024

Buying an existing restaurant can offer several advantages associated with investing in a proven concept. Yet, purchasing a restaurant can bring a new set of challenges that are worth considering before you take the plunge. Launch vs. buy: Should you buy a restaurant? There are several advantages to buying a restaurant.

Point of Sale 52

Point of Sale Cash Management Franchise Franchising 52

Xtra Chef

JULY 15, 2020

Reducing food cost in restaurant management is as important as ever. Maximizing every dollar earned right now is an absolute must for restaurants to weather the storm. Maximizing every dollar earned right now is an absolute must for restaurants to weather the storm.

Management 91

Management Management Food Inventory 91

Restaurant365

MAY 26, 2020

The economy may be in flux right now, but as restrictions start to lift and limited dine-in is allowed in most states, restaurants are at a critical juncture. However, as the restaurant industry and your business move to a new normal, returning to tracking and controlling costs is more important than ever.

Point of Sale 148

Point of Sale Employee Relations Inventory Waste 148

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. That’s the theory. In theory, it sounds easy.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

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

Restaurant365

SEPTEMBER 10, 2021

You’re tracking deliveries, making the most of your food budget, and ensuring your staff is prepared to serve customers. Inventory management tracks what’s going in and out of your restaurant for a specific period, and what product is in your restaurant at any given time. Let’s dive into some helpful tips.

Inventory 138

Inventory Management Management Point of Sale 138

Xtra Chef

DECEMBER 30, 2020

Despite the challenges, the team at xtraCHEF is grateful to the restaurant community, to our customers, to our partners and to our employees for sticking together and doing what we could to make the most of a difficult year. But, like many restaurant operators, we had to get creative and identify solutions. Yet, here we are.

2020 151

2020 Cash Management Point of Sale 2021 151

Restaurant365

FEBRUARY 25, 2020

What is the average profit margin for a restaurant can be an essential, but tough, question to answer. While profit margin may be a widely known metric, it can be difficult to fully understand everything that affects the calculation. Your restaurant profit margin depends on a number of factors that may be beyond your control. .

Loyalty Program 183

Loyalty Program Fast Casual Point of Sale Online Ordering 183

Restaurant365

APRIL 1, 2020

Tracking and understanding your restaurant’s cash flow is essential, whether business is booming, or times are tough. Here, we first review restaurant cash flow fundamentals, and then explore how your restaurant can approach cash flow in these extraordinary times. How to calculate restaurant cash flow.

Cash Management 98

Cash Management Management Management Point of Sale 98

Restaurant365

NOVEMBER 6, 2020

As a restaurant owner or operator in 2020, you’ve been faced with an incredibly challenging environment. Running a restaurant in pre-pandemic times wasn’t easy, but COVID-19 threw an even bigger wrench into your plans. Restaurants were under pressure to adjust and pivot quickly. Restaurants were forced to.

Dine-in 113

Dine-in Delivery Ordering Point of Sale 113

Restaurant365

DECEMBER 10, 2021

Payroll and accounting are some of the most complex, and critical, responsibilities for a restaurant. At the core, restaurant payroll is an accounting function. For many restaurants, payroll is done outside of restaurant accounting software, usually on different solutions. Synching your accounting and payroll cycle.

Point of Sale 146

Point of Sale Back of House Front of House POS 146

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

Margin Edge

OCTOBER 19, 2021

Out of every ounce of food you purchase, it is guaranteed that not all of it will end up on your guests’ plates. Wasting food in and of itself isn’t a cardinal sin (unless you ask our mothers), but the degree of variance between what you use and what you sell can get you in trouble with your bottom line.

Waste 75

Waste Food Inventory POS 75

Restaurant365

FEBRUARY 6, 2020

How to Do Bookkeeping for a Restaurant in 5 Simple Steps. Restaurant bookkeeping involves financial and accounting practices that track your business’ detailed costs and revenue. With the many moving pieces involved in a restaurant, a seamless accounting process can be difficult. Track Your Daily Sales.

Point of Sale 138

Point of Sale Inventory POS Cash Management 138

Restaurant365

APRIL 19, 2022

Restaurant labor cost control has been exacerbated by the current labor shortage. So, once you staff your business to the optimum level, the next challenge is how to reduce labor costs in a restaurant business. With data in hand, you can make ongoing improvements to lower your labor costs. Total Labor Cost.

Point of Sale 78

Point of Sale FOH Front of House Back of House 78

Orderly

OCTOBER 4, 2021

Food cost is one of the biggest factors of your restaurant’s success. Knowing what it is affects everything from how you price out your menu to what you order on a weekly basis. Most restaurant managers are probably exhausted and stretched thin on time. Orderly’s goal is to help you get a handle on food costs.

Food 52

Food Food Supply Food Order Inventory 52

Restaurant365

JANUARY 21, 2021

Your restaurant group is looking to the new year and making plans. Because your food costs are one of your largest expenses, creating a focused food cost strategy can have an enormous impact on your business. Your food cost percentage is key to optimizing your profit levels.

Food 78

Food Inventory Point of Sale Waste 78

Restaurant365

MARCH 3, 2020

Your restaurant labor cost and labor percentage are two of the most essential business metrics to track, especially as minimum wages rise around the country. Labor is one of the biggest expenses for a restaurant. Your prime cost, including your labor cost, is where you can improve to add more profit to your bottom line.

Point of Sale 99

Point of Sale Front of House Fine Dining Back of House 99

Focus POS

JANUARY 15, 2020

When a technology solution affects as many areas of business as your restaurant POS system does, it can be difficult to track the true return on investment (ROI) that it offers. The first step to understanding the true ROI from a restaurant POS system is to determine quantifiable factors that are influenced by the POS.

POS 151

POS Front of House Loyalty Program Inventory 151

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. Restaurant KPIs impacting a profitable back of house. Track your cost of goods sold.

BOH 78

BOH FOH Point of Sale Back of House 78

Restaurant365

JUNE 2, 2020

You can’t run a restaurant without employees, which means that processing payroll is an essential task for restaurant owners, operators, and managers. For restaurant owners and operators, the first step in understanding your payroll is to familiarize yourself with the basic concepts, regulations, and responsibilities.

Tip Distribution 109

Tip Distribution Restaurant Law Cash Management Front of House 109

360Training

JANUARY 3, 2020

Improving your restaurant’s inventory management is the quickest and most effective way to save money and increase revenue. Unfortunately, many restaurant managers and employees don’t know how to manage inventory effectively. What is Restaurant Inventory Tracking? . What foods are customers consuming?

Inventory 88

Inventory Food Supply Kitchen Safety Food Safety 88