Culinary Cues

FEBRUARY 9, 2022

It happens now and again, that question comes up on-line, usually from individuals new to a professional kitchen, or those who have little idea about how kitchens work. What is the difference between a cook and a chef”? Sometimes, it depends on how you ask the question. A CHEF IS (A baker’s dozen): [] The Role Model for the Kitchen.

Restaurant Law 409

Restaurant Law Coaching Café Sourcing 409

Culinary Cues

OCTOBER 24, 2022

A stale menu is not cost effective, ignorant of quality issues with ingredients, uninspiring for employees, and just plain boring. More than anything else, when I was in restaurant kitchens I looked forward to planning and testing the next set of menu changes. Are you up to it? Winter is, by far my favorite season to plan menus.

Seasonal Menu 308

Seasonal Menu Front of House Presentation Menu 308

7 Shifts

NOVEMBER 9, 2022

Consumer-facing industries like food & beverage see more short-term purchases based on emotional triggers—which means maintaining a healthy bottom line becomes a challenge without a dedicated customer base. Cost-effective and scalable. One way to keep customers coming back? A great email newsletter. Table of Contents.

Email Marketing 195

Email Marketing Loyalty Program Social Media Point of Sale 195

7 Shifts

JULY 24, 2020

While you must follow the strict guidelines to ensure the safety of your staff and customers, that’s not to say you can’t take advantage of an empty restaurant to improve your knowledge of restaurant management, running a business, and creating a recipe for success when you eventually get back to business as usual. Published: 2009 ??

Book 370

Book Management Management Restaurant Law 370

Restaurant365

NOVEMBER 12, 2021

Leveraging a mix of operational reporting tools that focus on menu profitability helps you maximize revenue and adds to your bottom line. With restaurant management technology, you can use menu engineering tools to inform your data tracking and decision making. First, with full POS integration , recipe costing can be automated.

Menu 143

Menu Operations Point of Sale POS 143

7 Shifts

SEPTEMBER 26, 2022

Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. Working in a restaurant is something more than 11 million people in the United States do.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

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. Accuracy is key to controlling your inventory optimizing your food costs, so you want to make inventory management as efficient as possible. Butter – 43%.

Inventory 148

Inventory Pricing Management Management 148

Xtra Chef

DECEMBER 30, 2020

Here are some of the actions, accomplishments and highlights of the past year… We introduced Recipe Management – a recipe for restaurant profitability. In January 2020, we launched our Recipe Management feature, giving our customers the ability to calculate plate costs easily, accurately and dynamically.

2020 151

2020 Cash Management Point of Sale 2021 151

Hot Schedules

JULY 8, 2021

The Problems with Managing Inventory in Spreadsheets. U sing spreadsheets for hospitality inventory management is inaccurate, inefficient, and unwise. Learn how poor inventory management could be making operators crazy and hurting your business. But smart operators know the importance of good inventory management technology.

Inventory 127

Inventory Management Management Food Supply 127

Bottleneck Management

NOVEMBER 22, 2021

We’re looking forward to being a new favorite for fans looking for an exceptional way to enjoy Nashville hot chicken and we’re especially happy to introduce Rebel’s using the virtual restaurant format,” says Bottleneck Management Chief Operating Officer Mark Gray. Bottleneck Introduces Rebel’s Hot Chicken.

Online Ordering 148

Online Ordering Delivery Food Order Presentation 148

Restaurant365

FEBRUARY 25, 2022

Perhaps we can blame it on wanderlust combined with the lack of travel over the past two years; Americans are craving global flavors. 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.

2022 148

2022 Menu Seasonal Menu Pricing 148

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

Hot Schedules

NOVEMBER 22, 2019

Recipe for the Perfect Schedule. T here are many ingredients that go into the perfect schedule, and every manager relies on a slightly different recipe. The thing is, with razor thin margins, increasing labor costs, and predictive scheduling laws adding complications in many states, “well enough” simply can’t cut it.

Employee Relations 117

Employee Relations Point of Sale Management Management 117

Xtra Chef

AUGUST 12, 2020

Food costs are one of the most significant factors of a restaurant’s success. Knowing your restaurant food costs helps with menu pricing, affects prime costs, and plays an integral part in remaining profitable. But managing restaurant food costs can be challenging. What’s in The Restaurant Food Costs Guide?

Food 120

Food Inventory Waste Food Order 120

Restaurant365

FEBRUARY 22, 2022

Analyzing your restaurant data to get a detailed look at your profitability, food costs, and labor costs can drive strategic decisions and improve your bottom line. Restaurant revenue analysis from your restaurant financial reporting software c an optimize your financial health and add to your bottom line.

Point of Sale 147

Point of Sale POS Inventory Seasonal Menu 147

Restaurant365

JUNE 17, 2022

In running a business, there are three basic levers that operators can pull to increase their bottom line. You can grow sales, lower costs, or increase margins. Getting new customers in the door is certainly one way to increase sales, but you don’t have to rely on new business to increase your top line. Lever 1: Grow Sales.

Employee Relations 78

Employee Relations Seasonal Menu Customer Service Food Order 78

Restaurant365

OCTOBER 8, 2019

The cost of food is one of the biggest operating expenses for a restaurant business. With perishable ingredients and fluctuating sales, controlling food costs in restaurants can be extremely challenging. Your food costs and your inventory are big budget line items. How do restaurants control food costs?

Food 99

Food Inventory Point of Sale Waste 99

Restaurant365

JULY 21, 2021

Understanding how to master restaurant inventory management is an invaluable skill. Understanding how to master restaurant inventory management is an invaluable skill. Ultimately, your inventory impacts your bottom line, because how you manage your inventory determines your food cost.

Inventory 78

Inventory Management Management Waste 78

Restaurant365

AUGUST 19, 2021

While you may think of your restaurant inventory as part of operations, restaurant inventory management should also be considered an accounting function. When you can integrate your restaurant inventory management with your accounting, you can develop better inventory control while also achieving a more detailed picture of your finances.

Inventory 147

Inventory Management Management Employee Relations 147

7 Shifts

MARCH 16, 2022

As a manager, there are countless low- to no-budget tips to engage staff and build a strong foundation for your business. Managers often underestimate the power of two simple words: “Hello” and “Thanks.” A restaurant earns its reputation primarily from two things: its food and its service. Acknowledge Your Employees.

Front of House 370

Front of House Back of House Communication Customer Service 370

Restaurant365

NOVEMBER 19, 2020

Your restaurant food cost is pivotal to your business’ financial success. Everything from inventory management to recipe costing plays a role in controlling your cost of goods sold (CoGS). Here, we explore some advanced tips for restaurant inventory management. Prioritize accurate recipe costing.

Food 78

Food Point of Sale Inventory Waste 78

Restaurant365

DECEMBER 11, 2020

As 2021 begins, there are many restaurant management best practices that can be applied to strengthen your business, in the short and long term. Manage cash flow by creating a cash flow forecast. operators, mostly sales) minus your cash outflows (your operating costs, like food and drink, payroll, rent, etc.)

2021 136

2021 Cash Management Management Management 136

Restaurant365

MAY 27, 2021

Your biggest restaurant expenses—food and labor costs—make up your prime cost. Optimizing your prime cost takes data, insights, and sustained effort, but it can directly add profit back to your bottom line. How to calculate restaurant prime cost. Set a prime cost reduction goal.

Point of Sale 78

Point of Sale Inventory Waste Food Order 78

Restaurant365

JANUARY 13, 2021

Controlling your restaurant’s prime cost, made up of your cost of goods sold (CoGS) and labor costs, is critical to your profitability. Prime cost represents the two largest controllable costs for your restaurant – food and labor. So, how do you empower your store-level managers?

Management 78

Management Management Point of Sale Waste 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

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

ChefMod

MARCH 10, 2024

Running a restaurant comes with its unique set of challenges, and managing procurement and accounts payable can often feel like navigating a maze of paperwork, negotiations, and inventory management. At ChefMod, we understand these pain points intimately, which is why we’ve developed innovative solutions to address them head-on.

Mobile Ordering 40

Mobile Ordering Pricing Customer Service Sourcing 40

Restaurant365

NOVEMBER 12, 2019

A detailed understanding of your food costs, menu pricing, and average contribution margin allows you to leverage menu item data into smart, informed restaurant menu marketing. Restaurant menu engineering is one of your most effective tools for maintaining a healthy bottom line. . A profitable menu doesn’t happen by accident.

Menu 101

Menu Point of Sale Seasonal Menu Pricing 101

Restaurant365

DECEMBER 20, 2021

Your restaurant group’s profit margin depends on two areas: top-line revenue and controlling expenses. Restaurant accounting teams can help connect operating and financial data at the store level, as well as zoom out to examine big-picture revenue and costs. Working with operations to set a prime cost goal.

Operations 78

Operations Leadership Point of Sale Cash Management 78

Margin Edge

OCTOBER 19, 2021

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. There are two main ways you can calculate the variance: manually or with a back-office integration tool like a restaurant management system (RMS).

Waste 75

Waste Food Inventory POS 75

Modern Restaurant Management

SEPTEMBER 25, 2020

The UpFlip team interviewed the Vet Chef crew to find out, and for those questions that weren’t answered in the interview, you can find them on the UpFlip blog. While you’ll likely want to hire someone to help take orders, you can realistically manage with a single part-time employee. Why Is a Food Truck a Smart First Step?

Food Truck 231

Food Truck Food Food Safety Point of Sale 231

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!

Inventory 52

Inventory Customer Service Food Supply Food Order 52

Restaurant365

AUGUST 4, 2020

Integrating inventory management with accounting facilitates better inventory control. When you think of your restaurant finances, you don’t always equate it with inventory management. Consequently, purchasing correctly is the cornerstone of any efficiently managed restaurant. What is restaurant inventory management?

Inventory 78

Inventory Management Management Cash Management 78

Restaurant365

NOVEMBER 19, 2019

To prepare for the new year, restaurant owners, operators, and managers need to start planning now. New training methods focus on thorough cross-training, an emphasis on company mission and values, and solid management team structures. Managing complex, rotating inventory. Finding and training staff.

Operations 92

Operations 2020 Mobile Ordering Social Media 92

Margin Edge

FEBRUARY 24, 2022

The cost of goods sold, or COGS, are hands down something anyone who’s run a restaurant knows about. This blog looks at COGS basics (in case you want a refresher), their financial impact, the COGS you should be aiming for depending on your type of restaurant, and how and when to monitor them. The Barrow House, Clifton, NJ.

Inventory 82

Inventory Point of Sale Waste Fine Dining 82

Restaurant365

APRIL 29, 2022

History of Cinco de Mayo. There is a popular misconception that Cinco de Mayo, or the fifth of May, is Mexican Independence Day. But it is actually only commemorating the victory of a single battle; the Battle of Puebla during the Franco-Mexican War. Cinco de Mayo by the numbers. 59% of Americans eat Mexican food. 32% of Americans drink margaritas.

Bar 78

Bar Menu Inventory Cash Management 78

Xtra Chef

MARCH 25, 2020

In that spirit, we’ve compiled some ideas and tips for how restaurants can make small changes that can have a big impact on their bottom line in the coming weeks. If that’s not possible in your setup, only service one customer at a time inside to avoid crowding and lines. Pivot to delivery and take-out only.

Front of House 93

Front of House Online Ordering Inventory Social Media 93