Modern Restaurant Management

MAY 19, 2022

Menu engineering is a top-down approach to increasing revenue while Actual versus Theoretical (AvT) – tracking the difference between theoretical food costs and actual food costs – is a bottom-up approach to controlling costs. Create More Profitable Menus with Menu Engineering.

Waste 181

Waste Food Supply Point of Sale Inventory 181

7 Shifts

AUGUST 29, 2019

Menu engineering: while the name might suggest you need to go to college at MIT to be good at it, is actually a common and essential task that all restaurateurs should regularly undertake. Menu engineering can be simplified as the steps taken to increase the profitability of a restaurant menu. Menu Pricing and 2.

Menu 279

Menu Point of Sale Website Management Online Ordering 279

7 Shifts

APRIL 3, 2020

Comparing 7shifts’ internal data of 10,000+ restaurants, restaurants are seeing an average weekly decrease in sales of 50% across the board in North America. Evaluate your restaurant scheduling practices to see if you are consistently over-budgeting on labor needs based on your sales.

BOH 368

BOH POS Influencer Point of Sale 368

7 Shifts

NOVEMBER 26, 2019

Instead, these locations are franchised, meaning a company (the franchisor) allows an individual or group of partners (the franchisee or franchisees) to run a location of that restaurant under a certain operating agreement. Between up-front licensing fees and opening costs, the amount can easily break into the six or even seven-figure range.

Franchise 369

Franchise Franchising Restaurant Law 2015 369

7 Shifts

DECEMBER 8, 2020

What if we told you that there was a great strategy to increase your restaurant’s sales while engaging your staff and reducing turnover? According to a study by Quantum Workplace , highly engaged 20 percent higher sales and are 21 percent more profitable. There is a way—and it’s through creating employee contests.

Front of House 370

Front of House Social Media Employee Relations Back of House 370

Modern Restaurant Management

MAY 15, 2023

With the right partner, mobile ordering: Integrates seamlessly with your point of sale, enabling employees to focus on the guest experience, not managing delivery orders by phone or a separate app. Most customers seek a personal, thoughtful experience in restaurants and will give their contact information for tailored, individualized service.

Customer Experience 193

Customer Experience Delivery Loyalty Program Mobile Ordering 193

Restaurant365

JANUARY 4, 2022

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. Many restaurants find that roughly 20% of inventory items make up 80% of cost of goods sold (CoGS).

Inventory 148

Inventory Pricing Management Management 148

Culinary Cues

MAY 24, 2022

If you failed to complete an item on today’s list, then transfer it to tomorrow – DON’T LET IT GET AWAY FROM YOU! Visit local businesses, introduce yourself, talk to the owners about your vision, address the kind of individuals you are looking for and ask if they would help you to get the word out.

Café 383

Café Take-out License Small Business 383

Modern Restaurant Management

JANUARY 8, 2024

Consider, for instance, a scenario in which your Point of Sale (POS) system can forecast the popularity of a new dish based on historical customer behaviour. This trend reflects the growing popularity of drive-thru and fast-casual dining, coupled with the demand for digital technologies such as QSR digital signage and QR codes.

2024 212

2024 Loyalty Program Cash Management Customer Experience 212

Restaurant365

DECEMBER 20, 2021

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. Sharing information between teams shouldn’t require time-consuming communication to ensure accurate reporting, cost management, and forecasts.

Operations 78

Operations Leadership Point of Sale Cash Management 78

Restaurant Engine

JUNE 14, 2023

This includes things like how you price your menu, how you order paper goods, and even how you manage your labor costs. When we talk about this concept, we’re talking about the percentage of every dollar you make that pays your business expenses (not including variable costs and labor costs).

Website Management 52

Website Management Point of Sale Pricing Food Order 52

7 Shifts

MARCH 27, 2020

Will running a takeout and delivery-only restaurant be profitable, or will the costs outweigh the revenue this opportunity could generate? If your restaurant does decide to go the takeout and delivery route: Is your restaurant’s menu optimized for takeout? In some areas, they are even being legally required to do so.

Social Media 312

Social Media Restaurant Law Employee Relations Communication 312

Ken Burgin

JULY 9, 2022

The lack of dessert sales in most restaurants and cafes is positively unAustralian! Considering how profitable they can be, this needs to be fixed immediately – it’s usually the result of unattractive appearance, poor sales skills, the wrong menu placement, or prices that are too high relative to main course items.

Social Media 88

Social Media Employee Relations Coaching Pricing 88

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 control is a key piece of your food cost and, ultimately, the profit margin for your restaurant location.

Inventory 138

Inventory Management Management Point of Sale 138

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

Restaurant365

NOVEMBER 20, 2020

Prior to expanding how they used Restaurant365, says Mr. Steinbach, Eli’s wasn’t generating consistent nor accurate data for food and labor costs. Mr. Steinbach reported that without robust data, it was difficult to finish projects like costing out food and beverage items. Can I afford to put this item on the menu?

Demo 148

Demo Point of Sale Cash Management Waste 148

Modern Restaurant Management

MARCH 24, 2021

The cost of partnering with third-party food delivery services can be high, but the cost of not doing so could be even higher. Two key factors are driving the problem for restaurateurs: the first is the fact that delivery has become more than just another sales channel. Three Ways to Handle the High Costs of Delivery.

Delivery 175

Delivery Customer Service Point of Sale Customer Experience 175

Restaurant365

MAY 17, 2022

Food inventory management goes way beyond counting the items on the shelves. Tight integration between your r estaurant inventory management software , point of sale (POS) system and restaurant accounting software is essential for executing key restaurant tasks that help control your food costs. That’s great.

Inventory 78

Inventory Management Management Food 78

Apicbase

MARCH 25, 2024

Picture this: You have to order the correct ingredients, in precise quantities, at the right time, from various suppliers without knowing future sales. When restaurant managers or kitchen staff make poor purchasing choices, they face increased food waste, inflated costs and frustrated customers. That’s a daunting task.

Inventory 52

Inventory Management Management Kitchen Safety 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. Food costs are one of the biggest budget items in a restaurant.

Inventory 113

Inventory Management Management POS 113

Restaurant365

JANUARY 21, 2021

Because your food costs are one of your largest expenses, creating a focused food cost strategy can have an enormous impact on your business. Your food cost percentage is key to optimizing your profit levels. How to calculate food cost percentage. Consistent, accurate recipe costing is key.

Food 78

Food Inventory Point of Sale Waste 78

Modern Restaurant Management

AUGUST 25, 2021

Throughout the paused activity of 2020 and 2021, people everywhere were reminded of the delicate ecosystem that exists between individuals and their communities, as well as between people and their planet. Problems with supply left a deficit of some items and a surplus of others. First Priority: Getting Smarter.

Operations 185

Operations Ordering Sustainability Food Supply 185

Restaurant365

NOVEMBER 12, 2019

Every customer who orders from your restaurant takes a look at your menu, making it one of the most important pieces of your restaurant marketing. With this visibility, restaurant menu engineering provides a huge opportunity to grow your profits and ensure a great customer experience. Getting started with menu engineering.

Menu 101

Menu Point of Sale Seasonal Menu Pricing 101

Modern Restaurant Management

JANUARY 3, 2024

Prepare for surprise and delight offers, where customers will be pleasantly granted unexpected perks, discounts, or complimentary items to entice them to return. Moreover, in the coming year, early access to novel menu additions is set to become a sought-after offering.

2024 129

2024 Loyalty Program Customer Experience Customer Service 129

Restaurant365

MARCH 5, 2020

It’s 2020, and your teams are already using technology that improves efficiency and controls business costs. Alcohol is a core revenue driver for any restaurant, earning around 20-25 percent of total sales across the country. But the labor costs associated with effective management can skew the actual bottom line.

Blog 146

Blog Management Management Cash Management 146

Restaurant365

JUNE 4, 2021

Essentially, improving your restaurant profit margin relies on two things: your sales volume and your expenses. You can achieve a better sales margin by increasing sales revenue and decreasing expenses. Wages and food costs inevitably rise over time. Increase sales volume. Nurture Repeat Business.

Loyalty Program 78

Loyalty Program Point of Sale Inventory Customer Service 78

The Restaurant Times

DECEMBER 5, 2020

One area of restaurant operations you must regularly check and monitor is your menu. An upgraded menu can bring in opportunities to generate more revenue and cut down costs. Thinking about whether your restaurant menu needs an upgrade? How to Know If Your Restaurant Food Menu Needs an Upgrade.

Menu 96

Menu Seasonal Menu POS Food Order 96

7 Shifts

OCTOBER 22, 2021

The holidays are on their way - and for many restaurants, that means an increase in sales. Even in the pandemic year of 2020, before vaccines, we saw bumps in both sales and shifts scheduled in and around the tent pole holidays. How do sales change during the holidays? Table of Contents. Need a Holiday Work Schedule?

Seasonal Menu 370

Seasonal Menu Hiring Reference Mobile Ordering 370

Open for Business

FEBRUARY 21, 2024

While traditionally associated with fine dining, the prix fixe (pronounced “pre-feks”) menu has transcended its high-end roots, becoming a popular culinary trend. When curated with care and promoted effectively, this menu is a powerful tool for any restaurant, capable of making a memorable impression and drawing eager guests through the door.

Menu 78

Menu Seasonal Menu Fine Dining Social Media 78

Restaurant365

JULY 21, 2021

Ultimately, your inventory impacts your bottom line, because how you manage your inventory determines your food cost. Ultimately, your inventory impacts your bottom line, because how you manage your inventory determines your food cost. 2. Leverage recipe costing and menu engineering tools.

Inventory 78

Inventory Management Management Waste 78

Ken Burgin

AUGUST 28, 2022

This is good news – if you find out what the 20% are and work on them, you can have a significant impact on sales improvement, cost reduction and improved restaurant management. This often means 80% of your sales come from 20% of your customers (particular individuals, or a type of customer), so looking after them should be a priority.

Management 60

Management Management Website Management Employee Relations 60

Modern Restaurant Management

JULY 13, 2021

Personalization is a key ingredient to dishing up a comprehensive customer experience, capturing valuable data and enabling brands to reach out to customers though several touchpoints that create the customer journey: the drive-thru, menu board, branded apps, kiosks and loyalty programs. Further, 97.2

Loyalty Program 209

Loyalty Program Fast Casual Customer Experience Customer Service 209

Embrace the Suck

MAY 14, 2023

Leadership: The Missing Ingredient The best restaurants are those led by individuals who understand that their role extends beyond the kitchen or the management office. They are the epicenters of culture, conviviality, and creativity. And much like a bad dish, it's tough to swallow.

Leadership 221

Leadership Customer Service Loyalty Program Customer Experience 221

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

7 Shifts

JUNE 16, 2022

These subjects might include feedback on new multi-unit restaurant technology , menu and marketing initiatives, as well as assistance navigating supply chain, economic, or hiring difficulties. In turn, franchisors can take these action items to corporate to advocate for change or assistance. Table of Contents. Who Should be on the FAC?

Franchise 370

Franchise Franchising Communication Front of House 370

Xtra Chef

NOVEMBER 11, 2020

Restaurants that are already trying to find ways to cut food costs and optimize efficiency with reduced opportunities for revenue are now asking themselves: How do we thrive during this holiday season? Offer special holiday menus to give individuals, couples, families, and friends the comfort foods they crave this time of year.

Hospitality 155

Hospitality Seasonal Menu Front of House Social Media 155

Restaurant365

JULY 29, 2020

Though forecasting your restaurant’s sales is vital to determining your cash flow, if you’re not forecasting your sales by their individual revenue centers – dine in, take out, delivery, curbside, catering, etc. – your business requires to run cost effectively. your business requires to run cost effectively.

Cash Management 88

Cash Management Online Ordering Inventory Seasonal Menu 88