Xtra Chef

JULY 8, 2020

Recipe management software is quickly becoming a must-have for any restaurant operator who wants to gain quick and easy insight into plate costs. What is Recipe Management, and Why Do You Need It? They’ll then calculate the plate cost by factoring in variables like prime cost and density. Why is that?

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Restaurant365

MARCH 18, 2020

” This is a financial calculation that can help you make critical staffing decisions as well as devise operational plans for your business. Calculating your restaurant break-even point will give you an idea of what revenue is needed for your business to be profitable. What is the difference between fixed and variable costs?

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Point of Sale Delivery License Inventory 158

Ken Burgin

JUNE 13, 2023

ChatGPT, can revolutionise the way you manage your kitchen, from organising your recipes, scaling dishes and optimising food costs, to suggesting ingredient substitutions, planning menus, and enhancing staff productivity. What are some ways that ChatGPT can be used to manage recipes in a restaurant?

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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. Actual vs. Theoretical Food Cost: What Is the Difference? Theoretical Food Cost: What Is the Difference?

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Xtra Chef

OCTOBER 14, 2020

But before you dive into a virtual kitchen project or continue running a virtual kitchen as usual, consider that restaurant food costs become the main controllable expense in virtual kitchens—so you must be ready to keep your best control over them yet. Get a firm grip on food cost control with these three key tips.

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Modern Restaurant Management

FEBRUARY 15, 2022

It is when these costs sneak in that margins go down. You may think that costs can be passed down to the final consumer, but in reality that is easier said than done. Our first sneaky cost is the time involved in prepping guacamole. The next sneaky costs comes from waste. Have you considered the cost of unusable fruit?

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Food Supply Food Safety Front of House Back of House 185

Apicbase

MARCH 28, 2024

The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. Cost control. Roles also depend on the level of standardisation of menus and recipes, cooking and inventory procedures, and service standards. This is used to assess how labour costs affect the restaurant’s financial health.

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Restaurant365

APRIL 30, 2021

The post Calculator: Recipe Cost Calculator appeared first on Restaurant365.

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7 Shifts

AUGUST 20, 2021

As a headline, it's become a familiar refrain, and as a challenge for restaurant owners, it's become a pylon that restaurateurs have had — or will have — to safely navigate around in order to protect margins and establish restaurant cost control. When a new wage is introduced, it becomes a fixed labor cost that a restaurant carries.

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Restaurant Clicks

JULY 15, 2021

Food cost is the profit earned from selling food minus the cost of ingredients. Food cost is calculated as a percentage. The cost of food gives insight into how profitable a restaurant or bar is. Examining this cost and possible profit of each dish might help a struggling business become profitable.

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Food Seasonal Menu Inventory Point of Sale 78

Lavu

DECEMBER 20, 2019

A food cost calculator is an essential tool for you to manage your restaurant business. You can anticipate precise costs. Insight into food cost helps ensure you reach maximum profitability. alerts about changes in vendor price costs. all the math you need to do to stay on top of your food cost accounting.

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Modern Restaurant Management

OCTOBER 30, 2020

On average, onboarding a new employee can cost between $1816 per hourly worker. This figure can go up for management staff, which costs $10,361 on average in 2019. Likewise, you can use a recipe viewer to do much the same, which serves as quality control and a training tool. If your restaurant team is 25 people and you lose 74.9

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Xtra Chef

JULY 15, 2020

Reducing food cost in restaurant management is as important as ever. In this blog, discover effective restaurant management techniques to reduce food cost and position your restaurant for short- and long-term financial success. Reduce food cost by managing recipes and reengineering menus.

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Xtra Chef

NOVEMBER 18, 2020

Food costs are responsible for most of the expenses a restaurant has. Operators may already have methods and procedures to better control food costs , but if food waste controls aren’t included, the program won’t be as impactful as it should be. Use Correct Recipe Yields for Proper Portions.

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7 Shifts

FEBRUARY 5, 2021

Think about it: no more stacks and folders full of invoices, no clipboards and checkmarks, no guessing when it comes to food costs. Restaurant inventory management software digitizes your invoice and purchases, allowing you to better compare costs and make more informed purchasing decisions. Winston CVap 6.

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Mad Mobile

FEBRUARY 26, 2024

Are you keeping a close eye on your beer, wine, & liquor inventory costs? Operators who calculate their cost of sales add 2–10% to their bottom line. Standardize recipe builds and pour amounts for all cocktails and drafts. Integrate your recipes Standardize and document each drink recipe in your ordering terminal.

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Xtra Chef

JANUARY 14, 2021

Plate Costing and Menu Engineering Made Easy. Calculating recipe costs is crucial to the success of every restaurant, but it’s an exercise that is often only performed the first time an item appears on a menu because of how time-consuming and complicated it can be.

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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.

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Apicbase

MARCH 25, 2024

When restaurant managers or kitchen staff make poor purchasing choices, they face increased food waste, inflated costs and frustrated customers. Demand forecasting for restaurants is a technology-driven method that optimises ordering, combining sales, inventory and recipe data. That’s a daunting task. Action: Analyse past sales.

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7 Shifts

SEPTEMBER 20, 2021

Scheduling software like 7shifts can also pull data from your POS to track labor against sales and get a more accurate picture of your labor cost—saving your restaurant money and time. Think about it: no more stacks and folders full of invoices, no clipboards and checkmarks, no guessing when it comes to food costs. Winston CVap.

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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. Recipe Costing.

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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?

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Food Inventory Point of Sale Waste 99

Restaurant365

MAY 27, 2021

Your biggest restaurant expenses—food and labor costs—make up your prime cost. Optimizing your prime cost takes data, insights, and sustained effort, but it can directly add profit back to your bottom line. How to calculate restaurant prime cost. Set a prime cost reduction goal. Review your numbers daily.

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Point of Sale Inventory Waste Food Order 78

Culinary Digital

FEBRUARY 28, 2024

By doing so, they can calculate the precise amounts of each ingredient required regularly, considering customer demand, seasonal availability, and menu popularity. This commitment to precise and replicable recipes is a fundamental pillar in minimizing ingredient deviations and reducing food wastage.

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Apicbase

FEBRUARY 29, 2024

This guide covers the essentials of recipe costing, including the benefits of proper calculations and the best formula to use. If a restaurant does not know how much it costs to make one dish, they will likely lose money at every table. What Is Recipe Costing? 6 Reasons Why Is Recipe Costing Important?

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Inventory Waste Seasonal Menu Pricing 52

Apicbase

FEBRUARY 29, 2024

This guide covers the essentials of recipe costing, including the benefits of proper calculations and the best formula to use. If a restaurant does not know how much it costs to make one dish, they will likely lose money at every table. What Is Recipe Costing? 6 Reasons Why Is Recipe Costing Important?

Inventory 52

Inventory Waste Seasonal Menu Pricing 52

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.

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Xtra Chef

APRIL 27, 2020

Our latest product update includes a new report to help you and your team have better insight into daily operations, a screen where you can easily find all your purchases from specific vendors, and updates to our Recipe Management tool. Analyze Variance Over Time for Recipe Management. Excel lovers, take note!

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Apicbase

MARCH 3, 2023

This end-to-end solution uses data from your POS to provide insights into sales, food costs, menu engineering and inventory management. In other words, POS system integration breaks the data silos between revenue management and cost management. Together, they ensure that your bottom line continues to grow. Let’s find out how.

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Point of Sale POS Management Management 52

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).

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The Restaurant Times

DECEMBER 30, 2020

By not tracking inventory, you may be unwittingly increasing the food costs. Hence, keeping a check on your inventory on a daily basis, calculating the stock available at the beginning and at the end of every day, and reordering right on time is a must. Focus On Recipe Management. Calculate The Variance.

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Apicbase

OCTOBER 28, 2022

They will help you reduce your costs structurally. By keeping CoGs and overhead costs low, you will sharpen your competitive edge. Smart forecasts are crucial in keeping costs down. All that time, avoidable costs can accumulate unnoticed. If you’ve scheduled more staff than necessary, your labour costs go up.

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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. It’s hard to fix what you can’t see.

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Inventory Management Management Point of Sale 138

Xtra Chef

DECEMBER 30, 2020

Here are some of the actions, accomplishments and highlights of the past year… We introduced Recipe Management – a recipe for restaurant profitability. In January 2020, we launched our Recipe Management feature, giving our customers the ability to calculate plate costs easily, accurately and dynamically.

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Chef's Resources

MARCH 6, 2021

It can be used to calculate food cost, manage inventory items and costs, write & cost out recipes, create schedules, plan/organize catering and off-site […]. The post Restaurant Kitchen Order Guide Template Excel appeared first on Chefs Resources.

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Modern Restaurant Management

MARCH 27, 2020

There has been a significant surge of Artificial Intelligence (AI) usage in the restaurant industry for providing improved services to elevate operations, trim cost and create a better environment for guests. AI also monitors whether the restaurant staff is preparing the meal as per the recipe and delivering the food in proper quantity.

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Xtra Chef

SEPTEMBER 30, 2020

Restaurant food costs may seem inflexible, especially as prices continue to rise. Easily adapt recipes for bigger margins. AP automation with xtraCHEF also powers a Recipe Management feature, in which plate costs are calculated in real time based on the last price scanned from an invoice.

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