7 Shifts

SEPTEMBER 20, 2022

Here you'll find links to our favorite blog and support articles, information about 7shifts Academy, our social media profiles, and more. Whether you need to brush up on your restaurant slang or you need to swap a shift, we've got you covered. Resources for working in restaurants. Tune into the restaurant growth podcast.

FOH 195

FOH BOH Social Media Fine Dining 195

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

Sling

OCTOBER 1, 2021

Looking for a way to increase profits, get control of expenses, and keep your bottom line in the black? The solution is simple: Calculate your restaurant’s food cost percentage. Food Cost Percentage: Definition. What Is A Good Food Cost Percentage? 0.32) is a good food cost percentage.

Definition 78

Definition Food Seasonal Menu Inventory 78

Restaurant365

FEBRUARY 22, 2022

Are you using restaurant analytics? Your restaurant group generates valuable data every day in the normal course of operations. There’s sales and customer data, labor performance data, and even data telling you how much food you waste. What is the process of restaurant analytics?

Point of Sale 147

Point of Sale POS Inventory Seasonal Menu 147

Restaurant365

FEBRUARY 8, 2022

Restaurant forecasting is so critical, especially now when 2022 could possibly be as unpredictable as 2020 and 2021. 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.

2022 78

2022 Cash Management Point of Sale Inventory 78

Sling

JUNE 14, 2023

As a restaurant owner, you know that keeping your business afloat is all about the bottom line. And though you’ve worked hard to get where you are, you know it’s time to focus on increasing your restaurant’s profit margin. Table of contents What is a restaurant profit margin?

Customer Service 78

Customer Service Email Marketing Website Management Customer Experience 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

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. The methods for controlling restaurant labor costs vary by the type of restaurant.

Point of Sale 99

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

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 27, 2021

Restaurant restrictions are beginning to ease, which is good news for restaurant owners and operators. However, your restaurant probably isn’t yet back to “normal.” ” The restaurant industry landscape has changed over the last few years. How to calculate restaurant prime cost.

Point of Sale 78

Point of Sale Inventory Waste Food Order 78

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 Is Restaurant Food Cost?

Food 120

Food Inventory Waste Food Order 120

Restaurant365

JUNE 17, 2020

When times are tough, it is more important than ever to keep your eye on your costs. Your restaurant operations include many different expenses, from food and beverage to utilities. However, your labor payroll cost is one of your most significant expenses—and, crucially, a significant expense over which you have control.

Tip Distribution 78

Tip Distribution Point of Sale Employee Relations Restaurant Law 78

Restaurant365

OCTOBER 1, 2021

Tracking your profit margin, in the current moment and over time, is critical to managing your restaurant’s financial health. If you want to improve your restaurant profit margin, it depends on many factors. If you want to improve your restaurant profit margin, it depends on many factors. Why restaurant profit margins are low.

Point of Sale 78

Point of Sale Food Truck Loyalty Program Inventory 78

Restaurant365

SEPTEMBER 23, 2021

Every business relies on good accounting, but it is especially true in the competitive restaurant industry. Whether you’re a bookkeeper, accountant, restaurant owner, or store-level manager, understanding the basics of accounting can pay dividends for your business. How is restaurant accounting different?

Cash Management 147

Cash Management Point of Sale POS Inventory 147

Black Box Intelligence

AUGUST 5, 2021

And while things seem to be on the upswing, the industry is now facing another big hurdle: labor challenges and shortages. What’s driving the restaurant staffing shortage? When restaurants closed early in the pandemic, many workers turned to other sectors that were thriving, such as warehousing and logistics. Safety concerns.

Recruiting 98

Recruiting 2021 Management Management 98

Sling

JANUARY 1, 2024

An easy illustration of a differential is hazard pay in which a high-tension power-line worker, for example, gets paid one rate for work done on the ground and another, higher rate for work done off the ground. So, for example, if your restaurant is open from 6 a.m. Table of contents What is a shift differential?

Management 78

Management Management Information Reference 78

Sling

APRIL 19, 2021

In technical jargon, profit is the income (or revenue) for a product or service minus the cost of goods sold (COGS) for that product or service. In business , margins are usually expressed as a percentage. Combining the two words creates a term that means: The amount by which revenue from sales exceeds costs. Profit Margin.

Small Business 145

Small Business Cash Management Customer Service Inventory 145

Restaurant365

JANUARY 12, 2022

Higher minimum wages, combined with the labor shortage are stretching restaurant labor budgets to a near breaking point, requiring you to optimize your restaurant labor costs now more than ever. Using your labor dollars as efficiently as possible is critical to your bottom line.

Point of Sale 78

Point of Sale POS Employee Relations Information 78

Restaurant365

FEBRUARY 15, 2022

Restaurant forecasting is imperative for accurately predicting your labor and purchasing spends. Conversely, if inaccurate forecasting results in over ordering or overstaffing, it’s going to negatively impact your prime cost as a percentage of sales. What is restaurant forecasting? What is restaurant forecasting?

2022 78

2022 Point of Sale Inventory Events 78

Restaurant365

MAY 3, 2022

Restaurant labor cost is increasing at an unprecedented rate. According to the National Restaurant Association, hourly wages for restaurant employees grew by 12.1% But in an employees’ market, restaurants are also carefully weighing higher labor costs against the bottom line.

FOH 78

FOH BOH Employee Relations Tip Distribution 78

Restaurant365

OCTOBER 23, 2019

Maximizing your restaurant’s profit depends on many different factors. While many restaurant owners focus on increasing total sales, in order to add to your bottom line, you also need to focus on decreasing costs. Prime cost includes the products and the people that keep your restaurant in business.

Point of Sale 74

Point of Sale Inventory Employee Relations Insurance 74

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. The restaurant business is hard. Make CoGS review part of your daily restaurant inventory routine.

Food 78

Food Waste Inventory Food Order 78

Restaurant365

APRIL 16, 2021

Restaurant owners and operators have faced enormous challenges over the last year. As you examine your restaurant accounting and operations, where should you start? We review what can affect your restaurant profit margin, plus seven tips to consider implementing in your restaurant.

Loyalty Program 88

Loyalty Program Point of Sale Guest Recovery Seasonal Menu 88

Hot Schedules

OCTOBER 5, 2021

F ood and beverage suppliers play a key role in the success of your restaurant. You pride yourself on sourcing the best ingredients with the partners who deliver reliably and at an effective cost. You have lots of choices on which companies supply your restaurant inventory, but how do you spot and manage great food suppliers?

Food Supply 137

Food Supply Food Mobile Ordering Inventory 137

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

Restaurant365

DECEMBER 17, 2019

Restaurants are unique businesses that come with their own specific set of startup costs. Your average restaurant labor cost and restaurant food cost will vary based on your type of concept, location, size, and other details. Costs of Opening and Running a Restaurant.

Point of Sale 120

Point of Sale License Insurance Employee Relations 120

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

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

Margin Edge

FEBRUARY 24, 2022

The cost of goods sold, or COGS, are hands down something anyone who’s run a restaurant knows about. They can impact everything from menu prices to labor decisions and can vary from week to week. . Restaurants typically break COGS down into 4 (or sometimes more) categories. The Barrow House, Clifton, NJ.

Inventory 82

Inventory Point of Sale Waste Fine Dining 82

Restaurant365

MAY 15, 2020

Approaching restaurant scheduling for your business recovery. Some of your inventory ordering questions are answered in a recent blog post. If you make that operational move, you’ll have to reallocate your labor and add drivers into your scheduling. It’s not possible to look at last year versus where your restaurant is now.

Restaurant Law 148

Restaurant Law Front of House Mobile Ordering Fine Dining 148

Orderly

OCTOBER 4, 2021

Food cost is one of the biggest factors of your restaurant’s success. Understanding your food cost is especially important during these unprecedented times as many restaurant owners are counting pennies and doing everything in their power to maximize profits. Orderly’s goal is to help you get a handle on food costs.

Food 52

Food Food Supply Food Order Inventory 52

Restaurant365

DECEMBER 16, 2021

Your restaurant operations are constantly generating valuable data. A robust restaurant management solution will offer many kinds of reports about restaurant operations. There are many different metrics that your restaurant could track and review. Daily Sales Summary. Weekly Review by Location.

Operations 78

Operations Point of Sale Employee Relations Waste 78

Restaurant365

DECEMBER 20, 2021

As a restaurant finance or accounting leader, you and your team can play a unique role in supporting your operations team. Your restaurant group’s profit margin depends on two areas: top-line revenue and controlling expenses. Why restaurant finance should guide restaurant operational efficiency.

Operations 78

Operations Leadership Point of Sale Cash Management 78

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

DECEMBER 11, 2020

The year 2020 prompted enormous changes in the restaurant industry. The events of this year made running a lean, streamlined restaurant business a necessity to survive the many shifts. As 2021 begins, there are many restaurant management best practices that can be applied to strengthen your business, in the short and long term.

2021 136

2021 Cash Management Management Management 136

Restaurant365

FEBRUARY 4, 2022

This article was written by Morgan Harris and featured in Modern Restaurant Management. We all know that being a restaurant manager is tough. When we think of a restaurant manager, we think of common traits such as a high-energy, service-oriented individual with strong people skills who can stay calm under immense pressure.

Inventory 78

Inventory 2001 2011 License 78

Hot Schedules

NOVEMBER 22, 2019

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. It makes for a delicious success: happier employees, fewer headaches for managers, and a healthier bottom line. Recipe for the Perfect Schedule. Manager Knowledge.

Employee Relations 117

Employee Relations Point of Sale Management Management 117