Hot Schedules

OCTOBER 5, 2021

Managing an array of food suppliers who can collectively deliver the quality goods you need in bulk at the lowest possible price (at the price you were quoted!) saves you money, time, and lessens the risk of food waste. In the restaurant business, relationships are what sustain your enterprise. Keep Prices Competitive.

Food Supply 137

Food Supply Food Mobile Ordering Inventory 137

Sling

MAY 9, 2023

For more suggestions on how to build strong relationships at work, check out these articles from the Sling blog: How to Have a Strong Employee/Employer Relationship 12 Leadership Theories And Styles For Managers 2) Improve restaurant security A strong RO program will also include some form of security.

Operations 78

Operations Loyalty Program Food Safety Front of House 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

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. With the rise in prices for ingredients, restaurant owners must find ways to keep their menus affordable while also ensuring quality.

Inventory 52

Inventory Customer Service Food Supply Food Order 52

Modern Restaurant Management

JANUARY 22, 2020

To allow them to live a sustainable lifestyle, you can help them minimize their carbon footprint by creating a zero-waste kitchen. You may have excellent marketing strategies and competitively priced products, but you should always keep in mind that service is just as impactful as the two.

Customer Service 228

Customer Service 2020 Social Media Mobile Ordering 228

Cheetah

MAY 2, 2022

We’ve talked about fermentation and salt in our last two blog posts… are you catching on to the theme? With customer demand and sustainability at the forefront, we’re not only talking about ways to add complex flavors to your meat and produce, but how to preserve them as well. Reading Time: 8 minutes. So I never ate canned food.

Sustainability 78

Sustainability Food Truck Waste Food Supply 78

Restaurant365

SEPTEMBER 3, 2021

The difference between the two represents food that is being wasted due to errors, spoilage, or improper usage. Minimizing Food Waste. In addition to examining inventory and purchasing processes, a profitability strategist can also develop strategies for mitigating food waste. Implementing New Pricing.

Waste 78

Waste Cash Management Point of Sale Inventory 78

Hot Schedules

NOVEMBER 12, 2020

Review your pricing and rebate deals. When negotiating with suppliers, the larger the basket that they receive, the more competitive their pricing should be. If a smaller local supplier is guaranteed business, they are likely to provide better pricing and prioritize your order. Fix Pricing and Building Supplier Relations.

Supplies 78

Supplies Management Management Allergens 78

Sling

APRIL 27, 2023

Controlling food inventory as part of your restaurant operations management is also about reducing food waste and ensuring food freshness so that the dishes you serve live up to the quality you and your customers demand from your business.

Operations 78

Operations Management Management Inventory 78

Restaurant365

MAY 27, 2021

Optimizing your prime cost takes data, insights, and sustained effort, but it can directly add profit back to your bottom line. Your theoretical food cost assumes no mistakes, no incorrect portions, and no food waste. The difference between your AvT food cost shows your lost profit, representing inventory costs that were wasted.

Point of Sale 78

Point of Sale Inventory Waste Food Order 78

Cheetah

JANUARY 28, 2022

And, as if every minute didn’t already matter to a restaurant owner, the time commitment to turn a restaurant into a more sustainable business may not seem feasible. At Cheetah, we’re here to challenge those preconceptions and argue that going green with your restaurant is actually well worth the investment. His crisis was existential.

Sustainability 78

Sustainability Consumer Goods Waste Food Supply 78

Bermar America

MARCH 16, 2017

Wine is one of the few affordable luxuries, which is why it is so important to draw in guests with a list that offers several wines at different price points. To read the full blog series please click HERE. TIP#1 – Offer a flawless by-the-glass program with a full range of options….

2017 53

2017 Point of Sale Customer Experience Customer Service 53

Restaurant365

OCTOBER 23, 2019

The mix of product sales, pricing, operating hours, and level of food and service can impact both your food and labor costs, thus affecting your prime cost target calculations by a few percentage points. But generally, the prime cost of a successful, sustainable restaurant business is approximately 60% of your total food and beverage sales.

Point of Sale 74

Point of Sale Inventory Employee Relations Insurance 74

Restaurant365

JUNE 9, 2020

The easing of current restrictions will undoubtedly bring your restaurant more revenue, but without managing your financials, you may struggle with sustaining a healthy cash flow each month. Reevaluating your current financials and determining areas that you can make more cost effective can provide a better roadmap to a profitable outcome.

Cash Management 97

Cash Management Management Management Small Business 97

Cheetah

MARCH 26, 2020

Here are 6 creative ways to turn sitting inventory into sellable produce and sustain cash flow during these difficult times. . Offering specialty items at reduced prices will give customers an incentive to make their dinner a little more interesting. Sell Stock Items Directly to Customers. Give Fresh Produce a Longer Shelf Life.

Inventory 60

Inventory Customer Service Delivery Consumer Goods 60

Hot Schedules

FEBRUARY 4, 2022

Five Steps to Reducing Waste. The Impact of Food Waste. U S hotels contribute to the generation of 131 billion pounds of food waste every year , resulting in an enormous environmental impact, and a big dent to profit margins. Waste stretches beyond the physical, say, head of lettuce you’re throwing in the trash.

Waste 78

Waste Hotels Inventory Food Order 78

Restaurant365

NOVEMBER 19, 2019

In addition to migrating toward a more health-conscious style of eating, customers increasingly have questions about sustainability in the sourcing of ingredients. Maintaining accurate, profitable menu pricing and planning.

Operations 92

Operations 2020 Mobile Ordering Social Media 92

Restaurant Clicks

SEPTEMBER 23, 2021

View this post on Instagram A post shared by Sushi Blog / Media / Reviews (@thesushilegend). Because it is still living under the radar, this is a top-notch sushi restaurant at considerable value, with prices varying significantly lower than most of the others on our list. They also only serve sustainably and ethically caught fish.

Website Management 117

Website Management Online Ordering Seasonal Menu Reservations 117

MBB Hospitality

NOVEMBER 13, 2018

The right system can help keep you financially on track and make sure you never run out of food or supplies while cutting down on waste. Include on these cards also what your ideal pricing would be for each dish. If sustainability is really important to you, then make it a platform for your restaurant.

Management 40

Management Management Social Media Cash Management 40

Bermar America

DECEMBER 21, 2017

At Bermar America, we’re excited that customer demand has moved a trend into a sustained growth opportunity for operators of wine-by-the-glass programs. However, the key issues have always been how to keep open bottles fresh to guarantee quality and eliminate expensive waste. Sparkling wine-by-the-glass programs.

2015 53

2015 2007 Customer Service Fine Dining 53

Bermar America

APRIL 8, 2017

When we began work on the new range, we had to reconsider everything that defines world-class wine & Champagne preservation systems – power, precision control, sustainability, and reliability. Well-versed wine drinkers are not only opting for sparkling wine choices but are increasingly experimenting with higher-priced options.

Loyalty Program 53

Loyalty Program 2016 2017 Customer Service 53

The Food Corridor

MARCH 27, 2023

As the technology has matured, additional services have emerged to aggregate the various delivery apps into one portal, for easier production of multiple orders and delivery coordination as well as smart food purchasing and production software for decreased food waste and increased per meal unit economics. Munchery, ($125.4

Kitchen Safety 59

Kitchen Safety Delivery Online Ordering Food Order 59

Apicbase

JUNE 16, 2023

This blog provides an organised overview of the key metrics multi-site restaurant brands should track. COGS help you determine if you’re pricing your menu items correctly based on the purchase price of the ingredients. It tells you if you’re pricing an item correctly and whether it will be profitable or not.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

7 Shifts

AUGUST 4, 2020

It’s no surprise the food industry leaves behind a large footprint—and while much of the supply chain is inevitable, there are many innovative and simple steps we can all take to reduce waste and our own carbon footprint. Takeaway: By showing your commitment to reducing plastic waste, you’ll encourage customers to do the same.

Waste 300

Waste Food Supply Seasonal Menu Equipment 300

7 Shifts

AUGUST 4, 2020

It’s no surprise the food industry leaves behind a large footprint—and while much of the supply chain is inevitable, there are many innovative and simple steps we can all take to reduce waste and our own carbon footprint. Takeaway: By showing your commitment to reducing plastic waste, you’ll encourage customers to do the same.

Waste 221

Waste Food Supply Seasonal Menu Equipment 221

Restaurant365

JANUARY 27, 2022

While disposable, single use menus gained popularity at the beginning of the pandemic, they’re not sustainable from a cost perspective or for the environment. QR code menus enable you to easily adjust pricing, change menu items, or add and remove dishes across multiple locations. QR code menus provide a viable alternative. Conclusion.

Mobile Ordering 148

Mobile Ordering Social Media Customer Experience Online Ordering 148

Modern Restaurant Management

APRIL 2, 2020

Timer is an easy to use application to create timers for any activity that requires time tracking from cooked and cooled food, to non-food items that require tracking such as routine cleaning and waste removal. The customer can then see the menu on offer, the prices and can place an order by adding an item to their shopping basket.

Healthcare 206

Healthcare Employee Relations Online Ordering Customer Service 206

EATER

JULY 6, 2022

Located on a working farm that was once part of a sprawling Rockefeller estate, the restaurant is a beacon of the sustainable food movement. Connected to it was an “upmarket” restaurant intended to be a platform for — and to financially support — the center’s work advocating sustainable community farming.

Compost 133

Compost Front of House 2014 Back of House 133

Rocket Fuel

MARCH 2, 2022

Empowering your team with accurate, readily available information sets the proper expectation for the vendor, sustaining a solid partnership, and it also sets your team up for success. . Specified user access becomes highly valuable when vendors call for payment and can be helped immediately.

Cash Management 98

Cash Management Operations Consumer Goods Inventory 98

Future Food

APRIL 20, 2020

Franchised and independent brands, new to market concepts, authentic cuisines and industry leading operators available at your fingertips, with price points tailored for the student budget… Maybe it’s high time we all consider further study. Related Future Food Blogs Cover Image: Australian National University (Image via Visit Canberra).

Beverage 78

Beverage Hospitality Point of Sale Customer Experience 78

Modern Restaurant Management

OCTOBER 31, 2019

According to their latest earnings, in-store visits were down , buttressed only by an increase in prices to provide a sales boost. Cooking at Home, Sustainability and Wellness on Menu for 2020. The keynote was delivered by Deb Perelman, a self-taught home cook and creator of the super popular cooking blog Smitten Kitchen.

2019 138

2019 Mobile Ordering Online Ordering Customer Experience 138

EATER

JULY 22, 2021

Now, as they forge a sustainable path beyond the pandemic, one of them is ready to double down, and the other is ready to walk away. The switch to takeout hadn’t been enough to sustain the restaurant: According to Boden, in an average year, the Shack made around $450,000; between late March and early July 2020, he lost $200,000.

Fine Dining 120

Fine Dining Back of House Dine-in Front of House 120