Restaurant365

NOVEMBER 12, 2021

Your restaurant’s menu engineering strategy impacts your menu mix, pricing, and your overall profitability. Leveraging a mix of operational reporting tools that focus on menu profitability helps you maximize revenue and adds to your bottom line. Leverage these six operational reports to boost your menu engineering.

Menu 143

Menu Operations Point of Sale POS 143

Modern Restaurant Management

JANUARY 22, 2024

Using eco-friendly procedures in your restaurant’s operations will demonstrate your dedication to sustainability. Businesses share eco-friendly ideals with their customers by ethically eliminating food waste and purchasing locally produced foods to gain popularity.

Loyalty Program 181

Loyalty Program Dietary Restrictions Mobile Ordering Social Media 181

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?”

Customer Experience 390

Customer Experience Cash Management Customer Service Front of House 390

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. A reduction in restaurant business leads to crop waste, unplanted land, and serious cash flow problems for farmers. Every day brings another college program closing.

Uniforms 471

Uniforms Cash Management Brewery Consumer Goods 471

Culinary Cues

JULY 8, 2021

When demand exceeds supply in any situation – businesses know that prices inevitably go up. Restaurants are panicked with a need to operate at a high level with bare bones staffing – oftentimes with underqualified individuals. We need to fill schedules or reduce hours of operation and cut back on services.” CAFÉ Talks Podcast.

Sports 473

Sports Take-out Café Training 473

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?

Operations 78

Operations Management Management Inventory 78

Culinary Cues

MAY 18, 2020

Whatever your end goal might be: Executive Chef in a fine dining operation, Corporate Chef, Sous Chef, Restaurant Manager, Entrepreneur, Research Chef, or Consultant – where ever you hope to land in the future – put that goal in writing. EVERY POSITION IN THE FOOD BUSINESS WILL HELP WITH YOUR CAREER – IF YOU BUILD IT INTO YOUR PLAN.

White Paper 519

White Paper Certification Food Safety Food Supply 519

Hot Schedules

JULY 26, 2021

It can also lead to poor customer service and shortcuts that lead to inefficient operations. In essence, you’re saving money on labor but increasing waste in other departments. Bottom Line Shrinking? Five Ways Retailers Can Optimize Labor to Minimize Costs. But at some point, you have to wonder at what cost? b3lineicon|b3icon-boy|?

Retail 148

Retail Point of Sale Employee Relations Inventory 148

Culinary Cues

APRIL 3, 2020

How do we balance lower volume with financial needs of the operation? [] CUSTOMERS ARE CONCERNED ABOUT THE SAFETY OF THE FOOD THEY ORDER. Invite your local health department in to your operation even when you are not scheduled for an annual inspection. Don’t waste this time – scenario plan now! Restaurant Consulting.

Guest Recovery 319

Guest Recovery Social Media Kitchen Safety Food Safety 319

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.

2021 78

2021 Operations Mobile Ordering Social Media 78

Hot Schedules

JULY 8, 2021

Learn how poor inventory management could be making operators crazy and hurting your business. You’d be hard-pressed to find an operator who actually likes taking inventory. But smart operators know the importance of good inventory management technology. Increased food waste. b3lineicon|b3icon-knowledge|? kKnowledge.

Inventory 127

Inventory Management Management Food Supply 127

Cheetah

FEBRUARY 23, 2022

But access to these trending food items, with fair pricing and reasonable logistics, has been a nightmare – until now. . Anything that can save expensive labor hours, reduce storage, enhance food safety and limit food waste is in dire need by restaurants – and that’s exactly what the New Marketplace provides.

Food 148

Food Food Supply Food Truck Online Ordering 148

Future Food

NOVEMBER 7, 2021

Less human interaction will advance the involvement of robots in food preparation, service and delivery, prompting enhanced labour and operational efficiencies. The price of meat (especially beef) is swaying consumer decisions and proving an evident correlation between this and plant based consumption. ME&U contactless ordering.

2022 148

2022 Food Supply Entertainment Hospitality 148

Culinary Cues

MARCH 30, 2020

Aligning with vendors who are able to work with the restaurant in creating a financially viable operation also works for all involved. The best restaurants not only prepare and serve great food, they are not only operations that treat their employees fairly – they are businesses that are financially solvent. PLAN BETTER – TRAIN HARDER.

Small Business 358

Small Business Food Supply Food Truck Healthcare 358

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.

Operations 92

Operations 2020 Mobile Ordering Social Media 92

Culinary Cues

APRIL 26, 2020

MAKE SURE THAT YOUR PLANNING INCLUDES AND EVEN FOCUSES ON BUILDING WOW INTO THE MIX. [] USER FRIENDLY IS THE PRICE OF ENTRY. Some operators have maintained connections with their customer base through on-line cooking classes during the pandemic – keep it going. Convenience is the name of the game. What will be your experience?

Guest Recovery 312

Guest Recovery Kitchen Safety Customer Service Food Safety 312

Hot Schedules

OCTOBER 5, 2021

Recent supply chain shortages across the world, stemming largely from decreased production in areas under tight lockdown and understaffed shipping operations, have put these relationships under even further scrutiny. saves you money, time, and lessens the risk of food waste. Keep Prices Competitive. Is it a Win-Win?

Food Supply 137

Food Supply Food Mobile Ordering Inventory 137

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

SEPTEMBER 10, 2021

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 management is a powerful tool for your day-to-day operations, but only if you use it correctly. Record what, how, why, and who of waste.

Inventory 138

Inventory Management Management Point of Sale 138

Restaurant365

MARCH 23, 2022

Customized forecasting based on historical data helps you improve restaurant operations by reducing food costs over time. After two years of pandemic impact, it has become even more of a struggle for many operators now battling rising food costs as well. And most operators don’t expect profitability to improve in 2022.

Food 78

Food Waste Inventory Food Order 78

7 Shifts

SEPTEMBER 10, 2021

Indeed, according to mission statement expert and Entrepreneur contributor Tim Berry, 90% of mission statements in business plans fit this description and are, in his words “wastes of time, paper or digital space.”. To provide all who work with us the tools to be their best in a friendly, co-operative, and rewarding environment.

Fast Casual 370

Fast Casual Customer Service Customer Experience Back of House 370

QSR Automations

JANUARY 22, 2024

In this blog, we delve into the top-tier prophecies for the year ahead and illuminate how our ConnectSmart® suite can propel your restaurant into a league of its own. Welcome to a gastronomic journey into the future! Spirit-Free Cocktails Ascend to Royalty Many of the younger generation are in their “sober era,” as they call it.

2024 52

2024 Social Media Demo Front of House 52

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 valuable input on pricing, menu adjustments, and marketing initiatives to enhance the overall dining experience.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

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. With inflation on the rise, hourly workers have struggled to keep up with rising prices for rent, groceries, and other necessities. b3lineicon|b3icon-wallet|?|Wallet.

Employee Relations 147

Employee Relations Front of House Waste Hotels 147

Restaurant365

JULY 21, 2021

How do you keep track of all these different shipments and ingredients to minimize food waste, ensure you are prepared for service, and optimize what you’re spending on your ingredients? This means that for restaurant owners and operators, the budget you have invested in product can quickly go to waste if inventory control isn’t top of mind.

Inventory 78

Inventory Management Management Waste 78

Restaurant365

MAY 17, 2022

Some operators try to use a POS system for inventory management, however, used alone, it is not an adequate inventory management tool. It empowers your restaurant group to manage inventory end to end, automating multiple steps such as tracking recipes, uploading invoices, and auto-updating item prices.

Inventory 78

Inventory Management Management Food 78

Restaurant365

MAY 20, 2020

Now, more than ever, is the time to optimize food costs by limiting your menu options, creating contract prices with your vendors, and tightening the way you handle your inventory. For items that are in between, such as bargain food items, raise the price of each item to determine if that item should be a keeper or not. Conclusion.

Inventory 148

Inventory Food Order Customer Experience Waste 148

Apicbase

JANUARY 4, 2023

Running a profitable restaurant, dark kitchen, or corporate catering operation has become increasingly difficult. 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.

Inventory 52

Inventory Customer Service Food Supply Food Order 52

Restaurant365

DECEMBER 11, 2020

operators, mostly sales) minus your cash outflows (your operating costs, like food and drink, payroll, rent, etc.) This way, you can take immediate action on issues like incorrect portions or food waste (explored below). Your suppliers may have experienced fluctuations in prices for ingredients in 2020.

2021 136

2021 Cash Management Management Management 136

Restaurant365

JULY 24, 2020

Restaurant365 customer Wow Bao recently announced it has partnered with operators in various cities to offer alternative sources of revenue by utilizing their space, equipment and personnel to serve prepared Wow Bao staples, while third-party delivery providers provide delivery of the meals to customers. How a ghost kitchen works.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

Restaurant365

SEPTEMBER 3, 2021

Restaurant owners, operators, and managers are constantly faced with decisions about accounting, operations, inventory, customer service, and staffing. However, a dedicated position like a strategist can draw from these accounting numbers, as well as operations, to make strategic decisions with long-term benefits.

Waste 78

Waste Cash Management Point of Sale Inventory 78

Restaurant365

FEBRUARY 25, 2022

Operators can determine what works best for their individual business by testing a new menu item during popular times such as happy hour or brunch. Pay attention to menu costing and pricing. Gross Profit Per Item = Price – Menu Item Cost. Let’s use the same example above for a menu pricing example. Start Small.

2022 148

2022 Menu Seasonal Menu Pricing 148

Restaurant365

OCTOBER 8, 2019

The cost of food is one of the biggest operating expenses for a restaurant business. Luckily, there are many strategies for controlling food costs that you can apply to your restaurant business operations. Customized forecasting based on historical data helps you improve restaurant operations by reducing food costs over time.

Food 99

Food Inventory Point of Sale Waste 99

Restaurant365

JUNE 15, 2021

The data is always there—but it’s up to you as an owner or operator to use it. Leveraging your front of house (FOH) and back of house (BOH) data allows you to gain more insight into your operations. You may have a hunch that you are doing fewer table turns on the weekend, or that your inventory has gotten wasteful recently.

BOH 78

BOH FOH Point of Sale Back of House 78

The Restaurant Group

APRIL 15, 2020

According to a study performed by Ohio State University , 80 percent of bars and restaurants fail within the first five years of operation. This is generally due to poor management, advertising and other factors, but having to do more directly with a poor understanding of overall financial operations specific to food and liquor cost controls.

Bar 78

Bar Inventory BOH Waste 78

Margin Edge

FEBRUARY 24, 2022

They can impact everything from menu prices to labor decisions and can vary from week to week. . 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

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. ” Track vendor price fluctuations to catch rising food cost.

Management 91

Management Management Food Inventory 91