7 Shifts

FEBRUARY 8, 2024

Get a Demo 6. It’s a suite of tools for restaurants that includes online ordering, order integration, menu management, smart pricing, and more. More accurate forecasts result in less food waste, more accurate labor costs, and an overall better guest experience. Menu items might not be available. Apple | Android 16.

Operations 353

Operations Management Management Mobile Ordering 353

7 Shifts

JANUARY 10, 2024

Do you need a better system for tracking inventory so you can keep your most popular menu items in stock? Inventory management Inventory management plays a huge role in a restaurant’s profitability, helping to reduce waste and control food costs. Reduced costs Waste is everywhere in the restaurant industry.

Management 195

Management Management Point of Sale POS 195

7 Shifts

JANUARY 10, 2024

Do you need a better system for tracking inventory so you can keep your most popular menu items in stock? Inventory management Inventory management plays a huge role in a restaurant’s profitability, helping to reduce waste and control food costs. Reduced costs Waste is everywhere in the restaurant industry.

Management 195

Management Management Point of Sale POS 195

Restaurant365

NOVEMBER 20, 2020

As Eli’s worked on new menus, Mr. Steinbach spoke about the questions they needed to consider, but didn’t have data for. Can I afford to put this item on the menu? The time savings have been especially impactful in areas like menu planning, said Mr. Steinbach. “What should I charge for this? ” he listed.

Demo 148

Demo Point of Sale Cash Management Waste 148

Restaurant365

MARCH 23, 2022

Accounting for potential areas of inventory loss such as wait staff errors, kitchen waste, or incorrect preparation can be time consuming, but necessary. Use inventory tracking to reduce waste. Recipe costing breaks down the cost details of menu items to portion size and individual ingredients, calculated to the penny.

Food 78

Food Waste Inventory Food Order 78

Restaurant365

MAY 20, 2020

For example, your daily sales numbers show you which menu items are the most profitable and popular as well as the times when the most orders are placed. Using this data, you can pare down your menu to include only star items and predict the number of employees needed to assist during the busiest order times. Controlling food costs.

Inventory 148

Inventory Food Order Customer Experience Waste 148

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. The most recent ingredient prices for accurate recipe costs. Food waste due to spoilage, miscalculated portions, food spillage, and refires.

Food 106

Food Waste Inventory Demo 106

Apicbase

MARCH 25, 2022

It’s an ironclad rule in the hospitality industry and menu costing is no exception. It’s essential for everything you do, from menu pricing to closing the gap between theoretical and actual food costs i.e. detecting the causes of food cost variance. And to get to it, you need accurate menu costings.

Menu 52

Menu Point of Sale Pricing Take-out 52

Apicbase

SEPTEMBER 2, 2022

Are you ready to start playing the long game when it comes to menu engineering? If you’re thinking of menu analysis and engineering as just a prelude to menu redesigns and pricing tweaks, you’re pinching pennies off the side… and leaving bags of money on the table. What is Menu Engineering?

Menu 52

Menu Operations Point of Sale Seasonal Menu 52

Restaurant365

FEBRUARY 22, 2022

There’s sales and customer data, labor performance data, and even data telling you how much food you waste. Detailed POS data integrated with your restaurant accounting and operations drives important insights in sales reporting, labor details, recipe costing, menu engineering, and advanced business analytics.

Point of Sale 147

Point of Sale POS Inventory Seasonal Menu 147

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. In addition, POS integration can automate steps like uploading invoices, auto-updating ingredient prices, and tracking recipes.

Inventory 138

Inventory Management Management Point of Sale 138

Restaurant365

JANUARY 27, 2022

In Hospitality Technology’s 2021 Customer Engagement Technology Study , it was found that 37% of diners prefer to dine at restaurants that do not have a paper/physical menu. With a QR code menu, diners scan a QR code with a smartphone camera and access the online digital menu that is then displayed on a smartphone.

Mobile Ordering 148

Mobile Ordering Social Media Customer Experience Online Ordering 148

Apicbase

MAY 8, 2024

It helps you track waste and theft to better control running costs. MarketMan tracks ingredient prices to help optimise menu prices. Recipe costing: The system calculates the theoretical cost of producing a menu item. It generates reports on profitability so you can refine your menus to improve margins.

Inventory 52

Inventory Food Supply Kitchen Safety Back of House 52

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

AUGUST 19, 2021

Every time your restaurant buys, counts, transfers, or wastes inventory, it must be entered as a journal entry in your accounting general ledger. If your inventory goes to waste, or it spoils before it is sold, it is an expense that directly impacts your bottom line. Your CoGS is determined by the cost of creating your menu items.

Inventory 147

Inventory Management Management Employee Relations 147

Restaurant365

DECEMBER 11, 2020

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. Automating this process with a restaurant-specific inventory management system can help you quickly identify vendor pricing errors.

2021 136

2021 Cash Management Management Management 136

Restaurant365

MAY 17, 2022

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. Restaurant inventory management software can help you track your inventory to identify and minimize food waste, and it can also help you keep tabs on vendor pricing changes.

Inventory 78

Inventory Management Management Food 78

Mad Mobile

FEBRUARY 26, 2024

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. Loss, waste, inconsistency — without careful management of bar inventory, you’re quickly losing a decent chunk of money. Think again! Out of maraschino cherries?

Inventory 40

Inventory Bar Management Management 40

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

Restaurant365

JANUARY 21, 2021

Not only can your food cost help you better understand your restaurant group’s budget, but it can also drive your menu pricing and inventory control at all your locations. It helps you make data-driven decisions about your menu, and ensure you are taking every opportunity to maximize your profits.

Food 78

Food Inventory Point of Sale Waste 78

Restaurant365

OCTOBER 29, 2021

With QR codes, guests needn’t touch a menu or even a paper receipt. 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. Tight inventory control ensures menu item availability. Your AvT variance points directly to where you can improve your food cost.

Customer Experience 158

Customer Experience Technology Mobile Ordering Inventory 158

Mad Mobile

MARCH 1, 2024

High-quality menu imagery per dish In the age of digital dining, restaurant tablets offer a tantalizing upgrade to traditional menus with their ability to showcase high-quality imagery for each dish. Dynamic pricing strategies Most restaurants and bars use digital menus because of their flexibility.

Seasonal Menu 40

Seasonal Menu POS Loyalty Program Customer Experience 40

Restaurant365

DECEMBER 16, 2021

Because your vendor pricing has an enormous impact on your overall food cost, consider keeping close tabs on vendor pricing by running receiving reports every two to three days. AvT analysis after your inventory counts can help you pinpoint where you can add efficiencies and reduce waste within your food cost. Labor reports.

Operations 78

Operations Point of Sale Employee Relations Waste 78

Xtra Chef

JULY 15, 2020

Plus, the prices of ingredients are fluctuating frequently due to supply chain and logistical challenges. Although many restaurants calculate plate cost when an item is added to a menu, it only captures the cost of that plate at a specific point in time, ignoring dynamic changes in ingredient pricing.

Management 91

Management Management Food Inventory 91

Restaurant365

NOVEMBER 19, 2020

For example, if you have multiple prep recipes that involve tomatoes that feed into a single menu item, the cost percentage of that ingredient is not going to be the same every individual way it is prepared. Once you know this recipe costing breakdown, you can examine sales margins on menu items.

Food 78

Food Point of Sale Inventory Waste 78

Restaurant365

OCTOBER 16, 2019

When tightly integrated with both the accounting system and POS system, inventory tracking is a more useful, accurate tool that can be used to lower cost of goods sold (CoGS), minimize food waste, and better allocate ingredients. Mapping your recipes to your POS system menu items helps you understand and control your food costs.

Inventory 113

Inventory Management Management POS 113

Restaurant365

AUGUST 4, 2020

When that inventory is wasted, stolen or spoiled before it’s sold, it must be written off as an expense in the books. If it’s not on your shelf, it can’t be stolen, spoiled or wasted. The key to minimizing food waste that can eat into your profits is effective restaurant inventory management.

Inventory 78

Inventory Management Management Cash Management 78

Restaurant365

JANUARY 13, 2021

There are many different approaches to lower prime cost, from menu engineering to actual vs. scheduled labor tracking. Your vendor prices have a large impact on your CoGS. By keeping a regular eye on your supplier ingredient prices, you can proactively keep supply costs low. Cost Out Your Menu Items and Recipes.

Management 78

Management Management Point of Sale Waste 78

Restaurant365

JUNE 15, 2021

You may have a hunch that you are doing fewer table turns on the weekend, or that your inventory has gotten wasteful recently. Your Cost of Goods Sold tracks how much it costs to make each menu item. Optimizing your inventory turnover rate allows you to avoid waste and maintain quality standards. Track your cost of goods sold.

BOH 78

BOH FOH Point of Sale Back of House 78

Restaurant365

JULY 9, 2020

Knowing these essential metrics enables you to make more informed supply orders, and tight inventory control helps you reduce food waste, adding to your bottom line. item name, description, unit of measure, count number, unit price and total, and category total. Restaurant inventory spreadsheet basics. meat, bread, dairy, produce, etc.),

Inventory 78

Inventory Management Management Food Supply 78

Xtra Chef

DECEMBER 2, 2020

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. This process doesn’t even take fluctuating ingredient prices into account.

Inventory 91

Inventory Management Management Cash Management 91

Apicbase

MARCH 28, 2024

Here are some eye-opening findings: The National Restaurant Association found that 53% of restaurants report they cut menu items because of higher food costs 53% of successful operators cite food costs as their number one challenge A study by Champions 12.3 The recipe cost, menu cost, and profit margins are all calculated automatically.

Management 52

Management Management Point of Sale Kitchen Safety 52

Apicbase

NOVEMBER 14, 2022

They’re divided into four categories: Inventory & purchasing insights Restaurant sales insights Menu & menu engineering Employee & labour insights. 1 Track actual stock numbers to minimise waste & unlock capital. 2 Keep tabs on item price evolution to safeguard menu profitability.

Point of Sale 52

Point of Sale Tip Distribution Front of House Waste 52

Xtra Chef

SEPTEMBER 20, 2019

Fluctuating food prices (shoutout to the avocado) and rising labor costs aren’t making it any easier. Others are modifying menu items or raising prices to offset rising costs. Consistently tracking prices and auditing vendors is an easy way to manage prime costs in a tricky labor market. Running a restaurant isn’t easy.

Compost 60

Compost Waste Inventory Audits 60

Apicbase

MARCH 28, 2024

The department is responsible for purchasing and managing inventory, food preparation, cooking and plating, menu planning and pricing, food safety, and hygiene. The executive chef manages the kitchen team and oversees menu creation and food production. 86’d – when an item on the menu has run out, it is 86’d.

Back of House 52

Back of House FOH BOH Front of House 52

Mad Mobile

JANUARY 30, 2024

Self-service kiosks include descriptions of menu items so customers can customize their order how they would like. Once scanned, the restaurant’s online menu populates and enables customers to order and pay on their device. It can also help restaurants save on food costs and waste. Restaurant benefits of tableside ordering 1.

Ordering 40

Ordering Mobile Ordering Customer Service Customer Experience 40

Xtra Chef

OCTOBER 28, 2020

Having too much cash tied up in inventory can lead to negative cash flow and food waste if ingredients aren’t used before their expiration date. The software can track inventory levels and cost of goods sold (COGS) in real time and prevent common errors caused by manual data input, new vendors or items, or outdated pricing.

Inventory 78

Inventory Management Management Cash Management 78