7 Shifts

JULY 20, 2024

Components of a restaurant’s financial report The food and beverage sales report, prime costs report, inventory report, profit and loss (P&L) statement, and cash flow statement are all critical components of a restaurant's financial management. This way, you can decide whether you need to raise your prices or not.

2024 221

2024 Cash Management Inventory Waste 221

Squirrel Systems

MAY 3, 2024

In today’s competitive dining industry, maintaining profitability while keeping prices stable is a significant challenge for restaurateurs. High operating costs, fluctuating commodity prices, and the ever-evolving preferences of guests can all squeeze margins.

Pricing 98

Pricing Loyalty Program Waste Social Media 98

Modern Restaurant Management

AUGUST 17, 2020

Until recently, Beyond Green Sustainable Food Partners was mainly a foodservice consulting company for schools and other large institutions, and we catered food to preschools on the side. Historically, we have trained cafeteria staff to cook food from scratch while also reducing food and labor waste.

Waste 189

Waste Food Compost Food Supply 189

7 Shifts

AUGUST 2, 2024

When hiring restaurant accountants, your primary consideration should be those who understand the complexity of the food and beverage industry—both front-of-the-house and back-of-the-house operations and management. This number is essential because it helps you determine the price of your food and beverages.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

24/7 Waiter

FEBRUARY 16, 2024

Online food ordering has seen exponential growth over the last few years and continues to expand. If you want to increase your sales, an online ordering system for restaurants is crucial. Bring in new customers who regularly want the convenience of take-out food and drink. FOMO – Fear of missing out is real.

Online Ordering 36

Online Ordering Food Order Ordering Mobile Ordering 36

Restaurant365

JANUARY 4, 2022

Restaurant inventory management plays a key role in overcoming rising food prices. Logistics challenges and labor shortages have fueled rising food prices at the wholesale level. Data from the Bureau of Labor Statistics showed the November Producer Price Index, a measure of wholesale prices, up 9.6%

Inventory 148

Inventory Pricing Management Management 148

7 Shifts

NOVEMBER 17, 2021

Consider two worst-case scenarios: A customer orders extra guacamole but your restaurant is all out of avocados or, on the other hand, you've just walked past a crate of rotten, unusable (and expensive!) You'll also be less likely to order too much of any ingredient, which leads to food waste. avocados in the stock room.

Inventory 370

Inventory Management Management Point of Sale 370

Restaurant365

JANUARY 18, 2022

While true zero-restaurant food waste is extremely rare, it can be a meaningful goal. Implementing a zero-waste initiative can help minimize your carbon footprint and may even attract new customers who embrace your environmental friendliness. Additionally, limiting your food waste can improve your restaurant’s bottom line.

Waste 147

Waste Compost Food Consumer Goods 147

7 Shifts

JULY 12, 2024

Compare different policies and choose one that offers good coverage at a reasonable price. Variable costs Variable costs depend on your restaurant’s level of activity, including food and beverage costs, labor costs, and supplies. Train your staff to use ingredients efficiently and plan your menu to minimize waste.

Food Truck 221

Food Truck Customer Service Seasonal Menu Loyalty Program 221

Culinary Cues

APRIL 23, 2022

The cost of raw materials seems to always go up, most ingredients that restaurants use are highly perishable, customer volume is less predictable than we would like, seasonal differences in quality are quite significant, the supply chain is out of step with demand, and waste seems to be a real problem in many operations.

Food 384

Food Seasonal Menu Waste Point of Sale 384

Modern Restaurant Management

JULY 11, 2023

Today, nearly 60 percent of adults expect to use their phones to access key restaurant features, including ordering food. And more quick-service and casual dining restaurants are adopting QR code ordering to improve operations. QR code ordering also improves order accuracy, leading to fewer mistakes and less food waste.

Customer Experience 126

Customer Experience Ordering Customer Service Online Ordering 126

Modern Restaurant Management

AUGUST 2, 2024

2024 By the Numbers Participants reported continued food and labor cost increases with slight shifts compared to the end of 2023. Meanwhile, 80 percent of operators said food costs are up, with 51 percent saying 1 percent to 5 percent and 40 percent putting the increase at 6 percent to 14 percent. LTO Impact A new Placer.ai

Influencer 100

Influencer Pricing 2024 Social Media 100

Modern Restaurant Management

JULY 22, 2024

High electric bills and wasted energy are the last things on their minds. The cost of powering up restaurants’ air conditioning enterprise-wide—on top of inflation, the high price of staples like meat, and staff salaries—can dilute their financial strength at a time of significant growth. According to the U.S.

Equipment 197

Equipment 2024 Waste Point of Sale 197

Squirrel Systems

MARCH 3, 2024

In today’s competitive dining industry, maintaining profitability while keeping prices stable is a significant challenge for restaurateurs. High operating costs, fluctuating commodity prices, and the ever-evolving preferences of guests can all squeeze margins.

Pricing 52

Pricing Loyalty Program Waste Social Media 52

Modern Restaurant Management

OCTOBER 28, 2021

When inventory management is done the right way, operators can reduce costs, reduce waste, and reduce the number of hours spent managing this important variable of their business. When you don’t know the true cost of each of your menu items, there is no way to accurately order the right amount of ingredients. Prevent Shortages.

Inventory 208

Inventory Management Management Waste 208

Apicbase

OCTOBER 28, 2022

If CoGs and overheads rise due to inflation, your menu prices should follow. That way, you can keep price increases minimal. In normal circumstances, when menu prices have to be adjusted, it is usually done strategically and with great caution. Drastic price hikes are the last resort for restaurants.

Pricing 98

Pricing Point of Sale Inventory Seasonal Menu 98

Apicbase

APRIL 28, 2023

Every report on food waste is a jaw-dropper. Food waste is a monumental problem with massive consequences. An estimated 32% of all food produced worldwide is lost or wasted from farm to fork (some reports even say between 40-50%). Food loss and waste represent about $940 billion in annual economic losses.

Waste 52

Waste Food Point of Sale Inventory 52

ChowNow

JULY 1, 2024

In recent years, the restaurant industry has faced unprecedented challenges due to rising food and operating costs. With inflation driving up the prices of ingredients, utilities, and labor, it’s become increasingly difficult to maintain profitability. Get all these tips and more in our free on-demand webinar.

Operations 78

Operations Food Website Management Online Ordering 78

7 Shifts

MAY 23, 2024

Improving your restaurant operations to succeed in this highly competitive industry means serving quality food and providing excellent customer service while minimizing waste, reducing costs, and keeping your employees engaged. Food and Drug Administration outlines specific food service codes and regulations for each state.

Operations 221

Operations Kitchen Safety Food Safety Restaurant Law 221

Open for Business

SEPTEMBER 2, 2024

Running a successful restaurant involves more than just serving great food. It’s an all-important metric that influences everything from menu pricing to operational decisions and beyond. Net profit margin is your bottom line—what’s left after paying for everything, including food costs, labor, rent, and other operating expenses.

Point of Sale 78

Point of Sale Seasonal Menu Customer Service Inventory 78

Modern Restaurant Management

DECEMBER 13, 2022

One method that the industry has increasingly moved to in order to achieve these goals is sous vide cooking. Unlike traditional cooking methods like braising, stewing, or roasting that allow aromatics and moisture to escape from the food, sous vide contains them within the product. Labor and Waste Savings. Efficient Method.

Waste 189

Waste Food Supply Food Order Pricing 189

Modern Restaurant Management

DECEMBER 28, 2023

Using DoorDash order data from January 1, 2023 to October 31, 2023, we bring you DoorDash’s Dash From the Past 2023 Trend Report. Using DoorDash order data from January 1, 2023 to October 31, 2023, we bring you DoorDash’s Dash From the Past 2023 Trend Report. Holiday Hangovers : On the days after holidays like St.

2024 189

2024 2023 Food Order 2013 189

Modern Restaurant Management

JANUARY 22, 2024

Using technology to facilitate contactless payments, online ordering, and quick table rotation can increase consumers’ satisfaction and loyalty. Also, consider providing curbside, takeout, or delivery services in addition to flexible and quick ordering and delivery alternatives, including online, phone, or in-app ordering.

Loyalty Program 181

Loyalty Program Dietary Restrictions Mobile Ordering Social Media 181

Modern Restaurant Management

SEPTEMBER 1, 2023

Inefficient restaurant inventory management practices, improper storage, gaps in inventory logs, theft, and waste can cause even the most successful kitchens to struggle or fail. Using par levels based on real usage and not just a “guess” creates more accurate orders. Always date and label everything.

Inventory 180

Inventory Management Management Cash Management 180

ChowNow

MAY 22, 2024

Running a profitable restaurant isn’t just about selling more food or serving more diners; it’s also about efficient inventory management. Know what you spend Successful restaurants know that tracking food costs is crucial. Know what you spend Successful restaurants know that tracking food costs is crucial.

Inventory 78

Inventory Management Management Back of House 78

Modern Restaurant Management

FEBRUARY 27, 2023

Restaurant365’s State of the Industry Customer Survey shows that 60 percent of surveyed customers plan to expand their businesses in 2023 despite expected increased labor and food costs. Careful forecasting can help improve order accuracy and reduce waste. Cross utilizing menu items helps reduce waste and save money.

Cash Management 189

Cash Management Point of Sale Inventory Email Marketing 189

Cheetah

FEBRUARY 23, 2022

To compete, restaurants are reinventing themselves by incorporating emerging food trends into their menus – most notably by showcasing local food products and unique ingredients. But access to these trending food items, with fair pricing and reasonable logistics, has been a nightmare – until now. .

Food 148

Food Food Supply Food Truck Online Ordering 148

Modern Restaurant Management

NOVEMBER 30, 2023

Streamlining Inventory and Menu Studies show that restaurants waste an average of four percent to 10 percent of all the inventory they purchase. These insights can also aid in negotiating bulk purchase deals and ensuring timely deliveries by providing operators with automated alerts for low stock levels on frequently ordered ingredients.

POS 129

POS Operations Loyalty Program Seasonal Menu 129

Modern Restaurant Management

MAY 2, 2022

Soaring prices, continued supply chain disruptions, and ongoing staffing shortages are creating a perfect storm for restaurants. Food and labor costs are elevated and expected to remain high in 2022 , negatively impacting restaurants’ profit margins. To maximize your existing resources: Reduce food waste.

Food Safety 218

Food Safety Food Supply Waste Sustainability 218

Modern Restaurant Management

NOVEMBER 11, 2021

As diners return to their favorite restaurants, bars, and other eating establishments, restaurateurs are feeling the strain put on the food supply chain. The goal for every food and beverage company is to synchronize supply and demand. Your supply chain is a good place to look for a leg-up on price, product, and consumer trust.

Supplies 218

Supplies Management Management Food Supply 218

Modern Restaurant Management

MAY 10, 2023

There is a craft to great food that a robot cannot replace. Instead of wasting valuable working time labeling all these things, automation can do it for you. When there is less time spent doing menial work, there is more time spent building relationships with diners or making amazing food. Those require labeling as well.

Online Ordering 179

Online Ordering Social Media Food Order Customer Experience 179

Modern Restaurant Management

JANUARY 8, 2024

This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits. For example, there will be fewer human interactions when ordering takeaways during busy lunch hours, quick customer seating, or bill payments.

2024 215

2024 Loyalty Program Cash Management Customer Experience 215

Lavu

NOVEMBER 17, 2023

By staying on top of profit margins, you can make informed decisions about pricing, portion sizes, and operational costs, thereby improving your profit margins. Therefore, exploring effective ways to increase sales and carefully managing expenses, pricing, and menu offerings become vital strategies in maintaining a healthy profit margin.

Fast Casual 138

Fast Casual Fine Dining Food Truck Loyalty Program 138

ChowNow

JUNE 10, 2024

Components Affecting Restaurant Profit Margins Several factors can influence your restaurant’s profit margins, with food and labor costs often the most significant line items: Cost of Goods Sold (COGS): This includes the cost of ingredients and beverages. High COGS can eat into profit margins.

Online Ordering 78

Online Ordering Social Media Website Management Inventory 78

Apicbase

JULY 22, 2024

There is more remote work, sustainability has become essential for business, and competition from food delivery services, local restaurants, and retail is fierce. “We help our customers streamline their back-of-house processes, achieve a healthy bottom line, and go for zero waste.” Markets and demand have changed.

Catering 52

Catering Sustainability Technology Employee Relations 52

Modern Restaurant Management

DECEMBER 27, 2023

These factors contribute to a volatile supply chain, influencing everything from ingredient availability to menu pricing strategies. Contemporary menus increasingly feature more plant-based selections and alternative proteins, while also reflecting the demand for locally vetted foods and transparent supply chains.

2024 202

2024 Food Supply Kitchen Safety Influencer 202

Modern Restaurant Management

MAY 17, 2023

Optimize Mobile Ordering Creating and executing a convenient mobile ordering experience for your customers is extremely important, and it will keep them coming back for ease of use and accessibility. Gen Z in particular, as a tech-savvy group, are experts when it comes to navigating mobile ordering experiences.

Loyalty Program 189

Loyalty Program Mobile Ordering Social Media Online Ordering 189