Mad Mobile

FEBRUARY 26, 2024

Are you keeping a close eye on your beer, wine, & liquor inventory costs? It also has one of the most complex stock lists. Because liquor, wine, and beer have such wildly varying prices, it pays to keep tight controls on ordering and inventory. Take these lessons to heart. Think again! Out of maraschino cherries?

Inventory 40

Inventory Bar Management Management 40

Xtra Chef

DECEMBER 2, 2020

Restaurant inventory management with Excel takes too time and can lose you money. Inventory management with Excel in restaurants is a common food cost control method that helps you order the right amount of food at the right time to minimize waste, reduce food costs, and maximize profits.

Inventory 91

Inventory Management Management Cash Management 91

Restaurant365

JULY 9, 2020

Restaurant inventory management is the process of monitoring the food and beverage ingredients in your restaurant. Monitoring your inventory documents what food and beverage product is coming into your restaurant, what is leaving your restaurant as product sold, and what remains on your shelves and refrigerator.

Inventory 78

Inventory Management Management Food Supply 78

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

Xtra Chef

SEPTEMBER 16, 2020

Every hospitality vet knows that taking inventory sucks. It’s time-consuming to write down the numbers of every single item in the walk-in by jotting notes on a printout, then transferring the notes to an Excel spreadsheet or directly into an old-school inventory management system. So stop taking inventory the old way!

Inventory 79

Inventory Mobile Ordering Back of House Demo 79

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. The nuts and bolts of restaurant inventory management. Inventory management goes beyond counting inventory.

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Inventory Management Management POS 113

Restaurant365

AUGUST 4, 2020

You invest a large amount of your budget in inventory. When that inventory is wasted, stolen or spoiled before it’s sold, it must be written off as an expense in the books. Integrating inventory management with accounting facilitates better inventory control. What is restaurant inventory management?

Inventory 78

Inventory Management Management Cash Management 78

Restaurant365

JULY 21, 2021

When it comes to restaurant inventory, there are a lot of moving pieces. On any given day, you may be receiving multiple food and beverage shipments from different vendors, farmers, or distributors. Understanding how to master restaurant inventory management is an invaluable skill. Set up your POS to track restaurant inventory.

Inventory 78

Inventory Management Management Waste 78

Xtra Chef

OCTOBER 28, 2020

Restaurant inventory management is not the most enjoyable restaurant task. Inventory management is a cost management strategy that influences your restaurant food costs , revenue, profitability, and cash flow. But having too little inventory makes it difficult to meet customer demand. Common Restaurant Inventory Terms.

Inventory 78

Inventory Management Management Cash Management 78

Restaurant365

MARCH 10, 2020

When you think of your restaurant finances, do you think of your inventory? Your restaurant inventory management is an oft-forgotten component of your finances, but the amount of product you have on hand represents a large part of your budget. What is Restaurant Inventory Management? Sitting Inventory.

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Inventory Management Management Waste 103

Apicbase

JULY 20, 2023

Tight inventory management is crucial to the profitability of any restaurant business, but it’s especially important for multi-outlet businesses, where mistakes and small discrepancies are multiplied many times over. If you’re uncertain about how much of each item you need to order, purchasing becomes an anxiety-inducing nightmare.

Inventory 40

Inventory Food Safety Cash Management Waste 40

Xtra Chef

JUNE 25, 2019

Today, we announced that xtraCHEF has reinvented restaurant inventory management software. I wanted to share some thoughts on why we built an Inventory Management product and how our offering is different than any other product available in the market today. Why Build Another Restaurant Inventory Management Software.

Inventory 60

Inventory Management Management Demo 60

Apicbase

MAY 8, 2024

MarketMan offers tools for automating invoicing, recipe costing, and food cost calculations, making it a popular choice among restaurateurs. However, with numerous similar systems available, tailored to various types of food service operations and specific use cases, you might ask, ‘Which software is the best fit for my business?

Inventory 52

Inventory Food Supply Kitchen Safety Back of House 52

Restaurant365

MARCH 10, 2020

When you think of your restaurant finances, do you think of your inventory? Your restaurant inventory management is an oft-forgotten component of your finances, but the amount of product you have on hand represents a large part of your budget. What is Restaurant Inventory Management? Sitting Inventory.

Inventory 78

Inventory Management Management Waste 78

Lavu

DECEMBER 20, 2019

Catered specifically to those in the restaurant industry as well as to emerging small businesses, Sourcery has the specialized ordering and inventory receipt capabilities that Bill.com lacks. Bill.com Reviews and Pricing. Pricing plans range from $29 to $59 per month per user, with the latter their most popular plan.

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Pricing Online Ordering Customer Service Small Business 78

Restaurant365

OCTOBER 29, 2021

You can use back-office restaurant technology to support a positive guest experience in areas such as payment, inventory and food costs, and staff scheduling. QR codes can be used to streamline how guests reserve a spot in line, as well as how a customer views a menu and places an order.

Customer Experience 158

Customer Experience Technology Mobile Ordering Inventory 158

Apicbase

JUNE 2, 2022

Shaving a percentage point off food costs here… eking out a few extra pennies by tightening up inventory procedures… stomping out waste. But… there’s another side to the restaurant profitability equation — menu pricing. What is menu pricing? Menu pricing is the process of assigning a sales price to your menu items.

Pricing 52

Pricing Menu Operations Demo 52

Restaurant365

MAY 20, 2020

Making smart, effective decisions around your food and labor costs as you continue with take-out and delivery options and begin to open your dining room can help you emerge from the economic shutdown with improved processes on a path to profitability. Controlling food costs. Controlling food costs begins with a smarter menu.

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Inventory Food Order Customer Experience Waste 148

Restaurant365

JANUARY 18, 2022

While true zero-restaurant food waste is extremely rare, it can be a meaningful goal. Additionally, limiting your food waste can improve your restaurant’s bottom line. Less food waste means lower Cost of Goods Sold (CoGS), potentially adding to your profitability. Track your restaurant food waste manually.

Waste 147

Waste Compost Food Consumer Goods 147

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

Lavu

DECEMBER 12, 2022

List all the cash that’s going out each week and each month, including: Rent, loans, or mortgage payments Food and drink ingredients Labor costs Supplies An essential tool for monitoring cash coming in and out of your business is a point-of-sale (POS) system. It’s important that your food and labor costs are covered despite cancellations.

Cash Management 78

Cash Management Management Management Point of Sale 78

Xtra Chef

JULY 15, 2020

Reducing food cost in restaurant management is as important as ever. 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.

Management 91

Management Management Food Inventory 91

Restaurant365

FEBRUARY 22, 2022

There’s sales and customer data, labor performance data, and even data telling you how much food you waste. 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. Reduce Food Loss. Improve Margins on Menu Items.

Point of Sale 147

Point of Sale POS Inventory Seasonal Menu 147

Xtra Chef

JANUARY 21, 2021

We all know that tracking food costs is a must, allowing you to quickly identify supplier price changes, maintain accurate prime costs, and identify cost trends to make better business decisions. But for some operators, it’s important to go beyond simple food cost calculations and start tracking actual vs. theoretical food cost.

Food 106

Food Waste Inventory Demo 106

Apicbase

MARCH 28, 2024

These include food production and inventory management. Additionally, the BOH handles food safety and restaurant administration. This includes the food prep and kitchen areas, food storage rooms, walk-in fridges, pot wash stations, staff break rooms, and offices. Food safety. Cost control. HACCP protocols.

Back of House 52

Back of House FOH BOH Front of House 52

Apicbase

MARCH 28, 2024

Most successful food businesses are now multi-unit and multi-channel. The F&B director works with the order forms, the COO analyses the profit and loss statements, the inventory manager checks the stock counts, the executive chef works in the recipes database and so on. Workflows are criss crossing each other all the time.

Management 52

Management Management Point of Sale Kitchen Safety 52

Apicbase

MAY 21, 2024

That means balancing brilliant ideas with practicality and taking the time to consider all variables that can impact food costs , menu scalability, and customer first impressions. Operational realities like ingredient sourcing, kitchen workflow, pricing strategy, and branding play a role in menu development.

Menu 52

Menu Dietary Restrictions Allergens Seasonal Menu 52

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. For instance, because Eli’s had loose recipes that weren’t consistent between the six restaurants, there weren’t comparable food cost numbers across locations.

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Demo Point of Sale Cash Management Waste 148

Restaurant365

JANUARY 27, 2022

Your menu then displays on the phone, allowing diners to browse food and drink options from the device without touching a paper menu. A common guest complaint is that the wait time to order is too long. With QR code menus that offer ordering capabilities, guests can order as soon as they’re seated. Streamline Operations.

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Mobile Ordering Social Media Customer Experience Online Ordering 148

Restaurant365

DECEMBER 20, 2021

For instance, by leveraging restaurant-specific software that integrates with your point of sale (POS) system, you can ensure all managers and above have access to robust data about sales, labor, and food costs. Your food cost or cost of goods sold (CoGS) may be increasing due to inflation and supply chain disruptions.

Operations 78

Operations Leadership Point of Sale Cash Management 78

Restaurant365

JANUARY 13, 2022

As we end 2021 and consider the vast increase in takeout, comfort food, and overconsumption of alcohol that took place during the throws of the pandemic, many of us are resolved to doing better in 2022. Do some research to decide what is best for you based on the kind of food and beverages that you serve.

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2022 Compost Recycling White Paper 147

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. Calculate your ideal food cost percentage.

Food 78

Food Inventory Point of Sale Waste 78

Restaurant365

DECEMBER 11, 2020

operators, mostly sales) minus your cash outflows (your operating costs, like food and drink, payroll, rent, etc.) Your Cost of Goods Sold (CoGS) is the total cost of your food and beverage ingredients over a specific period of time. Your suppliers may have experienced fluctuations in prices for ingredients in 2020.

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2021 Cash Management Management Management 136

Restaurant365

APRIL 29, 2022

59% of Americans eat Mexican food. But since there is most likely no historical data to help you order or prep correctly, that could be a risky experiment. How to price your tequila cocktails. To price your tequila cocktails, use this formula: Calculate the cost of each ingredient and add them together. Ranch Water.

Bar 78

Bar Menu Inventory Cash Management 78

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. Regularly schedule for inventory checks.

Food 78

Food Point of Sale Inventory Waste 78

Restaurant365

JANUARY 13, 2021

Prime cost represents the two largest controllable costs for your restaurant – food and labor. At the foundation, it is your managers who lead the day-to-day work optimizing food and labor costs. Train Managers to Control Food and Labor Costs. Examining your food cost daily informs your ordering and inventory management.

Management 78

Management Management Point of Sale Waste 78

Restaurant365

SEPTEMBER 3, 2021

Restaurant owners, operators, and managers are constantly faced with decisions about accounting, operations, inventory, customer service, and staffing. Your Cost of Goods Sold (CoGS), otherwise known as your food cost, makes up the other large part of your prime cost. Minimizing Food Waste.

Waste 78

Waste Cash Management Point of Sale Inventory 78