Restaurant365

MARCH 5, 2020

It’s easy for restaurant accounting teams to get lost in the weeds due to the complexity surrounding alcohol purchasing, payment, inventory and reconciliation. The post Guest Blog: It’s Time to Bring Your Alcohol Management into the 21st Century appeared first on Restaurant365. The problem with outdated alcohol management.

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Blog Management Management Cash Management 146

Culinary Cues

FEBRUARY 2, 2024

Changing how we view our concepts, menus, pricing structure, our staff, marketing, and the list goes on has never been more critical. Yes, I have been preaching the need for change in restaurants. Change, however, does not infer that we need to abandon the core principles of our profession and how we view the process of cooking for others.

Training 351

Training Uniforms Leadership Customer Service 351

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.

Inventory 78

Inventory Management Management Food 78

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.

Inventory 138

Inventory Management Management Point of Sale 138

Restaurant365

JULY 9, 2020

Restaurant inventory management is the process of monitoring the food and beverage ingredients in your restaurant. Monitoring your inventory documents what food and beverage product is coming into your restaurant, what is leaving your restaurant as product sold, and what remains on your shelves and refrigerator. Sitting Inventory.

Inventory 78

Inventory Management Management Food Supply 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.

Inventory 78

Inventory Management Management Waste 78

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

Restaurant365

APRIL 14, 2020

Successful restaurant operations, in any kind of economy, depend on well-managed restaurant food inventory. Much of the typical food and beverage inventory in restaurants tends to have a relatively short shelf life, making accurate inventory numbers essential to run a functioning kitchen, make economical orders, and adapt to long-term trends.

Inventory 109

Inventory Delivery Management Management 109

Izettle

MARCH 11, 2021

Inventory management is a way for business owners to track the products or goods that they’re going to sell – from sourcing raw materials to storing and selling items in a store. Why is inventory management important? Reliable inventory management can be one of the most valuable assets for a small business. So how do you do it?

Inventory 52

Inventory Management Management Point of Sale 52

Restaurant365

OCTOBER 16, 2019

When most restaurant owners think about how to manage restaurant inventory, they think of food cost control. For restaurant owners, inventory control is closely related to accounting and food cost management. The nuts and bolts of restaurant inventory management. Inventory tracking also includes product transfers between stores.

Inventory 113

Inventory Management Management POS 113

Culinary Cues

MAY 8, 2023

The chef is a financial manager of a business and, as such, must be adept at budget projections, management of inventories (highly perishable ones), and control of production waste. He or she must be able to make quick adjustments when costs are not in line and be able to pinpoint where problems may exist.

Kitchen Safety 428

Kitchen Safety Food Safety Coaching Training 428

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. To manage their costs and increase efficiency, more and more food service companies are working with an inventory management system for F&B.

Inventory 52

Inventory Customer Service Food Supply Food Order 52

Culinary Cues

MARCH 26, 2022

Again, turn to the National Restaurant Association for guidance. [] PRICING YOUR MENU BY COMPARISON. More often than not – the success of your restaurant begins with effective menu planning, proper pricing, and consistent execution. Every business requires controls in pricing, consistency, quality, and cash handling.

Cash Management 366

Cash Management Social Media Restaurant Law Communication 366

Izettle

NOVEMBER 15, 2021

But as any small business owner knows, adding new e-commerce channels also means adding new challenges to your day to day – and they usually revolve around inventory. Is that just the price you pay for modernising your business? Your inventory is a living thing. The importance of inventory management.

Inventory 52

Inventory Management Management Point of Sale 52

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

OCTOBER 19, 2023

If an employee wants to learn more about menu development, how to price a menu, vendor relationships, the legal parameters of running a business, inventories and profit/loss, or the skills necessary to function in other departments then why not provide that opportunity? It’s time for that to change.

Training 367

Training Seasonal Menu Back of House Leadership 367

Sling

JUNE 9, 2023

Step Two : Take inventory of all the food supplies you have on hand at the start of the month and calculate a total dollar value for the entire inventory taken. This will be your Beginning Inventory. Step Three : Add the value of any Purchased Inventory you made during the period of choice. You pay $2.04 for the butter.

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Operations Inventory Food Supply Point of Sale 78

Restaurant365

NOVEMBER 5, 2019

Food cost is heavily influenced by your inventory management. With the restaurant industry’s notoriously razor-thin margins, controlling food costs — and managing your inventory — are essential for a healthy bottom line. There are many opportunities within the inventory lifecycle to apply efficient food cost controls.

Inventory 74

Inventory Technology Management Management 74

Culinary Cues

MARCH 3, 2021

www.harvestamericacues.com – BLOG. Let’s keep our standards high with fewer, well-paid employees who have the ability to engage in exciting careers and balance a life beyond the kitchen or dining room. We can do this and there has never been a better time to think about how we move in this direction. PLAN BETTER – TRAIN HARDER.

Dine-in 416

Dine-in Small Business Seasonal Menu Café 416

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

Hot Schedules

OCTOBER 28, 2019

As you work to increase your profitability, two areas to explore are recipe and menu engineering, and purchasing and inventory optimization. This should include vendor catalogs and pricing, so you can stay on top of exactly what each recipe will cost — and adjust accordingly. Optimized Purchasing and Inventory. Menu Engineering.

Inventory 60

Inventory Menu White Paper Waste 60

Hot Schedules

OCTOBER 5, 2021

You have lots of choices on which companies supply your restaurant inventory, but how do you spot and manage great food suppliers? Your restaurant looks for partnerships based on specific needs: inventory, timeliness, reliability. Keep Prices Competitive. Is it a Win-Win? Make Sure Your Food Suppliers are Grade-A.

Food Supply 137

Food Supply Food Mobile Ordering Inventory 137

The Restaurant Expert

MARCH 12, 2019

Restaurant inventory software is a fast and efficient way to get a better handle on your restaurant inventory processes. If you’ve tried using the inventory module in your POS system and ended up with nothing more than a countdown of what you have sold, then you know the frustration of overpromising. Add your purchases.

Inventory 52

Inventory Download Food Order Pricing 52

Culinary Cues

MAY 13, 2023

PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 800 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 70 interviews with the most influential people in food

Hotels 426

Hotels Point of Sale Cash Management Training 426

Hot Schedules

JULY 26, 2021

Rather than limiting inventory or reducing the customer experience, here are five ways the right retail scheduling solution empowers managers to cut costs through efficient workforce management — without burning out the staff. Bottom Line Shrinking? Five Ways Retailers Can Optimize Labor to Minimize Costs. b3lineicon|b3icon-calendar|?|Calendar.

Retail 148

Retail Point of Sale Employee Relations Inventory 148

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. www.harvestamericacues.com BLOG. Even the best operators are at a loss for solutions.

Uniforms 470

Uniforms Cash Management Brewery Consumer Goods 470

Sling

OCTOBER 1, 2021

For more information on inventory procedures for all types of businesses, check out these articles from the Sling blog: Inventory Management 101: How To Track Inventory Using Tools 8 Inventory Management Techniques That Will Save You Money 6 Types Of Inventory For Business How To Take Inventory For Your Bar: 5 Expert Tips.

Definition 78

Definition Food Seasonal Menu Inventory 78

7 Shifts

APRIL 3, 2020

That is what we are going to answer in this blog—providing you with steps you can take right now to reduce your costs and boost your revenue to keep your restaurant profitable during COVID-19. Pro tip: Look at implementing an inventory tracking system like Xtra Chef —it might be a new cost, but it will pay for itself in better food costing.

BOH 368

BOH POS Influencer Point of Sale 368

ChefMod

OCTOBER 20, 2021

Food costing solutions eliminates the dull, tedious manual work associated with food costing and pricing processes. That results in superior inventory management, which is critical when dealing with perishable produce. Accurate forecasting anticipates how much inventory you need to avoid overstocking and stock runouts.

Catering 52

Catering 2022 Pricing Food Supply 52

Culinary Cues

SEPTEMBER 27, 2023

So, let’s take inventory. This needs to change through a different approach to menu planning and pricing and tighter controls on waste and portioning. How we approach this determines our assessment of what we have chosen to do for a career. TEAM DEPENDANT I know, this is listed as a “pro” as well.

Employee Relations 385

Employee Relations Fine Dining Training Communication 385

Xtra Chef

AUGUST 12, 2020

Knowing your restaurant food costs helps with menu pricing, affects prime costs, and plays an integral part in remaining profitable. Monitor Vendor Price Changes. Manage Restaurant Inventory with an Iron Fist. Find more information in this blog post. Food cost is a key factor when pricing your menu.

Food 120

Food Inventory Waste Food Order 120

Xtra Chef

JULY 15, 2020

Plus, the prices of ingredients are fluctuating frequently due to supply chain and logistical challenges. In this blog, discover effective restaurant management techniques to reduce food cost and position your restaurant for short- and long-term financial success. Streamline restaurant inventory management to reduce food cost.

Management 91

Management Management Food Inventory 91

Culinary Cues

AUGUST 28, 2020

I don’t know what that means for your operation but take an inventory and look for the sensual interaction with guests. Whether it’s menu, special events, feature nights, or catchy pricing packages – do something that keeps people guessing and returning to your social media posts for more news. www.harvestamericacues.com BLOG.

Social Media 436

Social Media Communication Loyalty Program Training 436

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

MAY 24, 2022

www.harvestamericacues.com BLOG. Adrenaline will keep a smile on your face more days than not. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC. Restaurant Consulting. CAFÉ Talks Podcast.

Café 383

Café Take-out License Small Business 383

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

This creates a domino of challenges – labor dependance, the inability to pay reasonable wages, selling price ceilings that do not yield sufficient profit, etc. The lesson learned is that menu items must be more profitable – this may mean re-assessing the ingredients used, how they are managed for waste, and the selling price formula used.

Customer Experience 387

Customer Experience Cash Management Customer Service Front of House 387