Restaurant365

SEPTEMBER 10, 2021

However, in between all these tasks, it is critical to devote time and energy into accurate and consistent inventory management. 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.

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Restaurant365

JANUARY 4, 2022

Restaurant inventory management plays a key role in overcoming rising food prices. As the rising food cost trend continues, it’s time to tighten your inventory control. Automate manual restaurant inventory processes to help overcome rising food prices. Integrate restaurant inventory management with your POS system.

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Sling

MAY 9, 2023

Efficient and effective restaurant operations don’t just happen. In this article, we discuss some of the best ways to improve your restaurant operations and introduce you to the tools that can help make that easier. Table of contents What is restaurant operations? This is especially important when training new employees.

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Operations Loyalty Program Food Safety Front of House 78

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

AUGUST 9, 2021

The answer is obvious – if those involved directly or indirectly with your team feel the magic of your operation, feel it in the same way that the guest does, then they will perform better, look forward to their work, engage better with others on the team, and feel part of something special. They can’t sell a product that they don’t know.

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Front of House Customer Experience Workshop Dine-in 473

Hot Schedules

SEPTEMBER 8, 2021

Hotel operators are struggling with three major pain points: the labor shortage, competitive expansion, and lingering lockdown restrictions. Mobile tech solution can fill the gaps left behind by skeleton teams and keep operations competitive. This can lead to inefficient operations, sacrificed offerings, and dangerous employee burnout.

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Restaurant365

MAY 17, 2022

Food inventory management goes way beyond counting the items on the shelves. The most important part of inventory management is understanding how the amount of product relates to your profit margin. Why a POS system is not suitable for inventory management. Best practices for effective food inventory management.

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Restaurant365

AUGUST 21, 2020

Successful restaurant owners and operators don’t just provide great food. Because of the complicated nature of human resources (HR) and the sprawling regulations surrounding payroll, HR and payroll can be a recurring headache for restaurant owners and operators. The people piece of the puzzle can be challenging for restaurants.

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Culinary Cues

APRIL 1, 2024

Pushing through the swinging kitchen doors I am engulfed by the smells, sounds, and oh such intense heat from a busy operation. As an evening sous chef for the operation, I expected to be insanely busy trying to juggle all these different events. Organized chaos would be the right phrase to use.

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Back of House Kitchen Safety Hotels Front of House 321

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. William Channing once wrote: “Difficulties are meant to rouse, not discourage.

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Social Media Communication Loyalty Program Training 438

Culinary Cues

NOVEMBER 17, 2020

In the kitchen – work responsibilities are divided into oversight and action positions – the number depending on the scope of the restaurant menu and the size of the operation, but basically there are chefs, cooks, and support staff. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Harvest America Ventures, LLC.

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Culinary Cues

NOVEMBER 11, 2022

Isn’t it the same reality in a full-service operation where pushing the numbers is priority number 1? You set the tone for others to emulate. [] TEACH AND TRAIN. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Where is the happy medium, the commitment to those quality stakes in the ground? CAFÉ Talks Podcast.

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Culinary Cues

MARCH 10, 2022

One of the hidden painful costs of operating a kitchen comes from the cost of chemicals used in the dish area. By far one of the most expensive inventories in a kitchen is china, glassware, and flatware. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. The dish washer! Who is in control of this?

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Front of House Back of House Uniforms Hiring 448

Culinary Cues

DECEMBER 17, 2020

None, however, are as devastatingly out of the operators control as this pandemic. Even the best operators are at a loss for solutions. Those processing plants need to cover their substantial operational costs now that restaurant business has all but disappeared. Every day brings another college program closing.

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Restaurant365

OCTOBER 30, 2020

However, the day-to-day tasks can distract from the bigger-picture work that is essential for your long-term business health: restaurant operations management. The common saying is that owners and operators need to work “on,” not “in,” their restaurant. What is restaurant operations management?

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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. Theoretical Variance. Actual Food Cost (COGS).

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Inventory Management Management Merchandise 78

Restaurant365

JULY 21, 2021

When it comes to restaurant inventory, there are a lot of moving pieces. Understanding how to master restaurant inventory management is an invaluable skill. Your inventory control tracks what is coming in and out of your restaurant and what is left over during a certain period of time.

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Culinary Cues

MARCH 3, 2021

These small restaurant operators opened and closed their doors at an alarming rate simply because they couldn’t afford the space. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com – BLOG. Any reasonable person would look at these situations, scratch his or her head and wonder what in the world was everyone thinking.

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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.

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Social Media Cash Management Blog Equipment 474

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.

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Restaurant365

DECEMBER 4, 2020

Certainly, 2020 brought challenges for the restaurant industry that most owners and operators didn’t see coming. COVID-19 has prompted massive changes in how restaurants operate. Other restaurants had to shift operations to a limited-capacity model, adjusting labor and food costs to match new sales levels.

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Culinary Cues

MARCH 26, 2022

All of the tools are available for inventory control, purchasing systems, cash handling, costing templates, and quality assessment. Once established – do not sacrifice what you have invested the time in developing. [] FAILING TO INVEST IN TRAINING. Training ALWAYS pays back in dividends. PLAN BETTER – TRAIN HARDER.

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Cash Management Social Media Restaurant Law Communication 369

Hot Schedules

APRIL 1, 2020

Introducing HotSchedules Quick Guide Videos for Essential Operations. This new series of educational videos will help you and your managers leverage your HotSchedules solutions to assist in your core operations in these quiet times and when everyone gets back to work. Managing Inventory in the Days of COVID-19.

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Operations Employee Relations Education Inventory 78

Restaurant365

DECEMBER 6, 2019

A mobile POS can help any restaurant looking to improve server productivity, increase revenue, and overall streamline their front of house operations. Every time a staff member leaves, you incur the additional cost of hiring and training a replacement. What is a Mobile POS? Help to Decrease Staff Turnover.

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POS Blog Mobile Ordering Front of House 117

Culinary Cues

SEPTEMBER 21, 2023

After a couple years she moved back here as the chef of her current operation. 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. She spent a year in school and then landed a job in Boston as a line cook.

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Back of House Hotels Uniforms Certification 267

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. Here are the top 10 operational challenges restauranteurs should expect in 2020: 1.

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Operations 2020 Mobile Ordering Social Media 92

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?

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Inventory Management Management Cash Management 78

Culinary Cues

MAY 15, 2021

So, what are the lessons offered and what should we learn: FROM THE EMPLOYER’S PERSPECTIVE: We are not prepared: Other businesses, as part of their operational strategy, build in scenario planning that helps to develop action plans for the expected and unsuspected. What if……happens? How will we react?”

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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

Culinary Cues

MAY 21, 2023

Equipment in the kitchen like combi-ovens, sous vide circulators, and cook/chill for large scale operations have made us more efficient and consistent. The conversation evolved into the likely solution of more technology and even Artificial Intelligence in restaurant operations.

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Technology Social Media Back of House Front of House 339

Culinary Cues

JUNE 26, 2021

Owners and operators will typically shake their heads at initial designs holding their ground that “chefs” like to create elaborate kitchen palaces that they really don’t need and that they (the owners) can’t afford to build. Are hospital administrators fine with operating rooms that are not quite right?

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Design Fine Dining Uniforms Waste 371

Clover - Restaurants

MAY 7, 2024

You will play a pivotal role in shaping the restaurant’s culinary offerings and ensuring the smooth operation of our kitchen. Provide guidance, training, and support to foster a positive and productive work environment. Line Cook Job Description Your role as a Line Cook combines solid culinary knowledge with operational excellence.

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Back of House BOH Kitchen Safety Front of House 52

Culinary Cues

JULY 14, 2021

Yep, I get the reflection time that was the hallmark of the pandemic shutdown, those moments when every cook and chef took inventory and wondered why it is that they work under adverse conditions, invest way too many hours, and do so for wages that never compete with other professional careers. PLAN BETTER – TRAIN HARDER.

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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. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Well-run organizations – in this case a kitchen, are built to win. CAFÉ Talks podcast.

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Fine Dining Coaching Dine-in Café 412

Goliath Consulting

DECEMBER 20, 2023

Efficient Operations and Enhanced Customer Experience Moreover, the AI system facilitates a seamless ordering process, enhancing operational efficiency for restaurants. Goliath Consulting Group is a restaurant consultancy group based in Atlanta, Georgia.

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Restaurant365

SEPTEMBER 17, 2019

Knowing how to manage restaurant inventory is essential for a healthy business, no matter if you have one location or several. Your sitting inventory (in product or dollars) is one of the main factors influencing your food cost and your bottom line. So, how do you to manage restaurant inventory accurately and efficiently?

Inventory 60

Inventory Mobile Ordering Food Supply Point of Sale 60

Culinary Cues

JUNE 16, 2023

He would expedite the line a few nights a week, help the chef take inventories, place orders, schedule kitchen staff, test new recipes, learn about flavor pairing for menu development, work banquets, jump into every position in the operation and even sit in on wine tastings so that he could build an appreciation for wine/food combinations.

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Kitchen Safety Back of House Hotels Food Safety 331