Restaurant365

MARCH 5, 2020

It’s 2020, and your teams are already using technology that improves efficiency and controls business costs. But the labor costs associated with effective management can skew the actual bottom line. But the labor costs associated with effective management can skew the actual bottom line. It’s the 21st Century.

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Blog Management Management Cash Management 146

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 first step in reducing high turnover is to examine your hiring and recruiting practices.

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Blog Restaurant Law Recruiting Employee Relations 78

Modern Restaurant Management

FEBRUARY 21, 2022

Starting out as a whole grain diet for radicals, vegan food culture has evolved into Michelin star worthy mega trend for future chefs and culinary experts. Nowadays, vegan food is becoming normal in restaurants and fast food joints. Astonishingly veganism is a chief enabler of this culinary transformation.

Fine Dining 221

Fine Dining Fast Casual Food Supply 2022 221

7 Shifts

JULY 10, 2020

Here’s how to plan your restaurant’s grand opening (or re- opening) to get back to business with a bang. Pssst, if this is your first opening, check out our blog on How to Start a Restaurant! ] Consider food costs, labor costs, and cost of marketing your reopening. 1 Set goals for the event ??

Events 351

Events Social Media Kitchen Safety Seating 351

7 Shifts

JULY 24, 2020

By championing Enlightened Hospitality and hiring a team of 51 percenters, you’ll improve the customer experience and employee satisfaction—which will lead to more repeat business and reduced staff turnover. How to Rock Restaurant Management: 5 Ingredients to Leading a Successful Team. ?? Published: 2009 ?? Author: Danny Meyer ??

Book 370

Book Management Management Restaurant Law 370

Culinary Digital

JANUARY 2, 2024

In the ever-evolving food industry landscape, one concept stands out as a catalyst for operational efficiency, cost-effectiveness, and improved customer satisfaction: streamlined menu options. Part 1: When a Menu Selection is Reduced A reduced menu selection translates to simplified kitchen operations.

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Menu Seasonal Menu Customer Experience Customer Service 59

PathSpot

JANUARY 17, 2024

In the fast-paced world of restaurants and food manufacturing, staying competitive is critical for success. This blog will explore the details of the tech tools and technologies used in the restaurant’s BOH. Let’s see how these innovations change the industry, help manage costs, and offer real-time insights.

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Back of House BOH Operations Food Safety 52

7 Shifts

FEBRUARY 26, 2021

The easiest way to get your food out there is by partnering with a third-party delivery app. While easy, this way ends up costing more in the short term, does not contribute to long-term growth, and can end up hurting your business. It will still cost you to run your own delivery. Third-party platforms keep this data from you.

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Online Ordering Ordering Customer Service Food Order 341

7 Shifts

MARCH 27, 2020

The uncertainty of how long these closures could last is frightening. Will running a takeout and delivery-only restaurant be profitable, or will the costs outweigh the revenue this opportunity could generate? In some areas, they are even being legally required to do so. Here are some things to think about before you shut your doors.

Social Media 312

Social Media Restaurant Law Employee Relations Communication 312

Squirrel Systems

MARCH 8, 2024

From the kitchen to the dining room, robots are revolutionizing how meals are prepared, served, and even created. This blog post will explore the current state of robotics in restaurants, examine its benefits and challenges, and speculate on how this technology might evolve.

Hospitality 52

Hospitality Kitchen Safety Food Safety Front of House 52

ChefMod

APRIL 29, 2024

As operations become more complex, technology such as ChefMod offers sophisticated solutions that streamline tasks, reduce errors, and enhance overall efficiency. These technologies automate mundane tasks, reduce the scope for human error, and provide detailed analytics to aid decision-making.

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Technology Management Management Food Supply 52

Culinary Cues

MAY 15, 2021

How will we react?” History has demonstrated that people tend to have short memories. Even through the most challenging and tragic experiences, when the lessons are quite vivid – we quickly push aside the need to change in favor of a return to what is considered “normal”. What if……happens? The “new” strategy must be to plan more effectively.

Customer Experience 387

Customer Experience Cash Management Customer Service Front of House 387

Hot Schedules

SEPTEMBER 3, 2021

Here’s how to throw your best steward a life jacket. How much time do your managers spend doing administrative work? When your manager must be everything from an admin assistant to de facto on-site accountant, it’s hard to know what’s happening on the floor at all, let alone how to improve the guest experience.

Food Safety 147

Food Safety Back of House Front of House Inventory 147

Culinary Cues

APRIL 30, 2020

How can we not open with so much financial pressure and the looming threat of permanent closure? This is not a time to experiment with changing food perceptions and pushing the envelope with cuisine. A cautious approach towards opening is the most prudent rule as we begin to see signs of a virus that might be controlled in the future.

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Point of Sale Customer Service Customer Experience Cash Management 306

Future Food

NOVEMBER 7, 2021

The Trends to Watch in 2022 & Beyond The changing face of Food & Hospitality. Towards the end of each calendar year, we like to take a look back at how the industry has shifted, the trends that have taken off, and try to pre-empt the future face of the industry.

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2022 Food Supply Entertainment Hospitality 148

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

Modern Restaurant Management

MARCH 9, 2022

We've all ordered our favorite food online at least once from a local restaurant, and it was cold when it arrived at our doorstep. Events like this not only ruined our entire eating experience, but also prevented us from ordering food from this restaurant for a while. Delivery of cold food leads to loss of customer.

Compost 208

Compost Sustainability Online Ordering Kitchen Safety 208

Sling

JUNE 14, 2023

In this guide, we’ll cover what restaurant profit margin is and share how much the average eatery makes. In this guide, we’ll cover what restaurant profit margin is and share how much the average eatery makes. Restaurant profit margin is the amount of money a restaurant makes after accounting for all costs.

Customer Service 78

Customer Service Email Marketing Website Management Customer Experience 78

Sling

APRIL 27, 2023

How to improve restaurant operations management What is restaurant operations management? 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. Not every restaurant is exactly the same.

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Operations Management Management Inventory 78

Hot Schedules

NOVEMBER 3, 2021

E xperts predict the global hotel industry in 2022 will return to 80 percent of 2019 demand — as more vacationers return to the fold and business travelers book trips once more, how have your offerings adapted to post-pandemic consumer demands? What Hotel Menu Trends Will Define 2022? b3lineicon|b3icon-heart-care|?

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Hotels 2022 Menu Tip Distribution 148

Modern Restaurant Management

APRIL 5, 2022

Various existing and new companies are adopting this trend to reduce operational expenses and risks. As per a recently published report by Future Market insights, the Takeaway and Delivery Food market is going to witness accelerated demand in the coming years with online food platforms. billion.

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Online Ordering Point of Sale Website Management Inventory 196

Modern Restaurant Management

MAY 21, 2020

The news may raise concerns for both customers and operators alike because it’s no secret just how contagious COVID-19 can be in public places. Start by enforcing a no-contact protocol, so you can reduce interpersonal contact and make your customer experience safe and secure. Instead, you can reach a compromise in your menu.

Social Media 215

Social Media Food Safety Cash Management Kitchen Safety 215

Hot Schedules

FEBRUARY 23, 2022

Stories abound of restaurants seeing wait times skyrocket, hotels having to limit amenities, and retailers having to reduce operating hours due to lack of staff. Employees have lives outside of the workplace, and supporting a healthy work-life balance reduces burnout. b3lineicon|b3icon-24hours|?|24 Expanding Paid Time Off.

Employee Relations 147

Employee Relations Front of House Waste Hotels 147

Hot Schedules

JUNE 8, 2021

Why Are Hotel Operating Costs Rising So Quickly? Hotel operating costs have recently skyrocketed in response to rising commodity costs and a global shortage of workers. Were hotel operating costs the same as 2019, this would be purely welcome news for operators across the world. b3lineicon|b3icon-computer-graph|?|Computer

Hotels 147

Hotels Operations Travel Food Supply 147

Restaurant365

FEBRUARY 8, 2022

Forecasting implications affect inventory and labor spending, so you must forecast to accurately predict what your labor cost is going to be and what your restaurant inventories are going to look like. Part 2 will take a deep dive into how to forecast restaurant sales, including labor demand forecasting and food demand forecasting.

2022 78

2022 Cash Management Point of Sale Inventory 78

Restaurant365

JANUARY 5, 2021

The Act also redefines payroll costs to specifically include group insurance payments made on group life, disability, vision and dental insurance. Expands PPP allowable and forgivable expenses to include supplier costs on existing contracts and purchase orders. This includes costs for technology operations expenditures (e.g.,

Insurance 148

Insurance Small Business Employee Relations 2021 148

Restaurant365

JULY 24, 2020

Increased demand for food delivery had already boosted the growth of ghost kitchens, and the COVID-19 pandemic has escalated both the popularity and profitability of the model. Ghost kitchens cut the cost of real estate and labor by reducing the restaurant model to accommodate off-premise food sales.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

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.

Dietary Restrictions 52

Dietary Restrictions Healthcare Food Allergens 52

The Rail

APRIL 25, 2023

From coordinating delivery schedules to managing drivers and ensuring food quality, there are numerous factors that must be considered to ensure a successful delivery operation. In this blog post, we'll explore the next generation of restaurant delivery management in 2023 and beyond.

2023 59

2023 Delivery Management Management 59

Culinary Digital

FEBRUARY 23, 2023

In this blog, we talk about the rising global concerns around food security. We also discuss how modern approaches have improved consumption habits and nutritional awareness – while, resolving issues around wastage and costs and promoting sustainable practices for all. ranks 13th. Annually, the U.S.

Sustainability 52

Sustainability Food Agriculture Food Safety 52

Restaurant365

SEPTEMBER 10, 2021

You’re tracking deliveries, making the most of your food budget, and ensuring your staff is prepared to serve customers. The data from inventory management can help you place more accurate orders, calculate exact food costs, make informed menu changes, and address potential sources of food waste.

Inventory 138

Inventory Management Management Point of Sale 138

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

Goliath Consulting

DECEMBER 12, 2020

In our last restaurant technology blog, we discussed COVID-19 pandemic’s impact on the growth and development of AI voice technology and how it was quickly modernizing the drive-thru operations as we know it (1). The very same technology has been working on cameras, too. This is where AI powered cameras will come in handy.

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2021 Kitchen Safety Food Safety Loyalty Program 167

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

Restaurant365

MAY 20, 2020

Making smart, effective decisions around your food and labor costs as you continue with take-out and delivery options and begin to open your dining room can help you emerge from the economic shutdown with improved processes on a path to profitability. Controlling food costs. Maintain Visibility with Your Vendors.

Inventory 148

Inventory Food Order Customer Experience Waste 148

Restaurant365

MAY 15, 2020

How much dine-in sales should I expect? How much food should I order? How many employees should I schedule? Some of your inventory ordering questions are answered in a recent blog post. Dine-in forecasting will be limited to how many people are allowed in your dining room.

Restaurant Law 148

Restaurant Law Front of House Mobile Ordering Fine Dining 148

Apicbase

JANUARY 4, 2023

The cost of ingredients and other materials has gone up, making it necessary for restaurateurs to find creative ways to adjust their pricing and make their businesses more efficient. More and more, foodservice operators are turning to Group Purchasing Organisations (GPOs) for cost savings in purchasing. Let’s get started!

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Inventory Customer Service Food Supply Food Order 52