Modern Restaurant Management

MAY 19, 2022

The prices of goods and services have increased 8.5 Rebounding demand, supply chain issues, and labor shortages are mostly to blame for driving prices to an all-time high. The menu engineering process depends on knowing the exact profit margin of each item and the exact food cost for preparing these items.

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Waste Food Supply Point of Sale Inventory 182

Apicbase

MARCH 3, 2023

Although the point-of-sale system (POS) remains the technological heart of restaurants, numerous technologies run behind the scenes these days. This end-to-end solution uses data from your POS to provide insights into sales, food costs, menu engineering and inventory management. Restaurant technology has come a long way.

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Point of Sale POS Management Management 52

Culinary Cues

AUGUST 22, 2022

The food was, of course excellent, but more importantly reflective of the region and its history and the experiences of the chef. The food was, of course excellent, but more importantly reflective of the region and its history and the experiences of the chef. I have very fond memories of walking the streets of St. That was it!

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Seating Front of House Back of House Cash Management 442

7 Shifts

DECEMBER 18, 2023

The role of a restaurant manager is always in motion. There’s always something else to get done, a new fire to put out, and broken things to fix. All of that on top of the everyday tasks from scheduling to payroll to reporting can catch up to you. From cleaning flat tops to refilling sanitizers, it’s easy for tasks to get lost in the shuffle.

Management 195

Management Management Email Marketing Point of Sale 195

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.

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Pricing Point of Sale Inventory Seasonal Menu 98

7 Shifts

AUGUST 6, 2021

In this post, we'll walk you through everything you need to know about restaurant sales forecasting - from the reasons why to forecast, to steps on how to create forecasts accurately, to what you should consider when forecasting for your restaurant. Restaurant Sales Forecasting Method & Techniques. Table of Contents.

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Seasonal Menu Point of Sale Inventory Food Supply 370

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 capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits.

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2024 Loyalty Program Cash Management Customer Experience 212

Cheetah

NOVEMBER 23, 2021

The busy season is underway, and for caterers and restaurants it is the biggest opportunity in the past two years to boost sales and make a hefty profit. Most travel and social distancing restrictions have been lifted and supplier indications point to a record breaking catering season. 2021’s Massive Holiday Catering Opportunity.

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Catering Food Supply Seasonal Menu Supplies 148

Ken Burgin

NOVEMBER 15, 2021

The popular Aussie BYO is now available in fewer restaurants, and there needs to be a rethink about the wine range and pricing, especially if customers can no longer bring the good bottle they bought for $12 and now have to pay a minimum of $50 from your range. Watch for waste and over-pours – the stocktake system should pick up on that.

Point of Sale 147

Point of Sale Back of House Beverage Email Marketing 147

Modern Restaurant Management

MAY 5, 2022

Cryptocurrency has real-world applications in the food industry, with restaurants using it to create new and exciting foods for their customers and find ways to use crypto as payments. Application of Blockchain in the Food Industry. Blockchain technology has been applied to the food industry.

Serving 185

Serving Loyalty Program Food Supply Point of Sale 185

Focus POS

DECEMBER 8, 2021

Other issues, like ingredient management, can cause much bigger headaches and cost money — throwing away expired ingredients eats into profit margins, especially with the rising cost of food. However, the right point of sale system can help alleviate some of these restaurant challenges so business owners can stay ahead of their competition.

Mobile Ordering 148

Mobile Ordering Point of Sale Cash Management Online Ordering 148

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

Culinary Cues

DECEMBER 17, 2020

A reduction in restaurant business leads to crop waste, unplanted land, and serious cash flow problems for farmers. Restaurants account for a large percentage of a fisherman’s direct or indirect business volume. [] Ranchers: Have you noticed that the price of beef, pork, and chicken has increased significantly over the past few months?

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Uniforms Cash Management Brewery Consumer Goods 470

Modern Restaurant Management

DECEMBER 28, 2023

According to Business Insider , 60 percent of restaurants who implemented AI technology say it's critical in improving their supply chain process. The incorporation of AI into point-of-sale systems has streamlined transactions resulting in reduced waiting times and higher customer satisfaction.

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2024 Dietary Restrictions Customer Experience Customer Service 120

Modern Restaurant Management

JANUARY 20, 2022

Within a decade, it could be possible for an individual to approach a drive-through in an autonomous vehicle, order through an AI-powered voice ordering assistant, and eat food that was prepared by robots. All of this means that restaurants, especially fast-food places, will have to change how they operate. Voice Ordering.

Food Order 204

Food Order Waste Online Ordering Email Marketing 204

Apicbase

FEBRUARY 29, 2024

2023 has been a challenging year for restaurant operators, caught as they were between rising food costs and labour shortages. Food costs increased in 2023: according to one survey, 60% of operators reported that all or most suppliers raised their prices , up from 50% in 2022. Restaurant sales in the US grew from $842.3

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2024 Operations 2023 Loyalty Program 52

Modern Restaurant Management

JULY 13, 2021

Wages, food, turnover, rent, utilities, and other operational costs have stayed level or increased as supply chain, labor and transportation disruptions continue to pop up. The research is pointing toward off prem only continuing to grow in popularity with guests. However, costs are not returning to pre pandemic levels.

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Front of House Back of House Point of Sale Inventory 193

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?

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Inventory Food Supply Kitchen Safety Back of House 52

Modern Restaurant Management

JANUARY 12, 2022

71 percent rely on delivery for 11 percent or more of sales. 33 percent rely on delivery for more than 20 percent of sales. 65 percent rely on mobile ordering for 11 percent or more of sales. 25 percent rely on mobile ordering for more than 20 percent of sales. Investment in delivery and mobile ordering pays off.

2022 212

2022 Mobile Ordering Guest Recovery Point of Sale 212

Cheetah

JULY 1, 2021

But Restaurants can still significantly reduce product costs by adjusting to price fluctuations in the market. Knowing what food is going to cost in the near future enables restaurants to plan accordingly. Cheetah’s bi-weekly Market Watch report, offered to all our clients, summarizes food cost trends and competitive intelligence.

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Fine Dining Customer Experience Front of House Customer Service 148

Cheetah

JULY 1, 2021

But Restaurants can still significantly reduce product costs by adjusting to price fluctuations in the market. Knowing what food is going to cost in the near future enables restaurants to plan accordingly. Cheetah’s bi-weekly Market Watch report, offered to all our clients, summarizes food cost trends and competitive intelligence.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

Restaurant365

MAY 26, 2020

If your restaurant is emerging from survival mode to a break-even point or even slight profitability, it is important to reevaluate and tune up the largest expense for your restaurant: your restaurant prime cost. Your prime cost is a fundamental metric to track, because it includes your two largest expenses: food and labor.

Point of Sale 148

Point of Sale Employee Relations Inventory Waste 148

Modern Restaurant Management

DECEMBER 16, 2021

Our restaurant of the future is designed to benefit guests, employees and franchisees, with a new external design and a reimagined kitchen that will make it easier for us to serve hot, delicious food quickly for frictionless guest experiences, and we expect to see a lot more of that next year. Clinton Anderson, CEO, Fourth Enterprises.

2022 177

2022 Food Supply Back of House Kitchen Safety 177

Margin Edge

FEBRUARY 3, 2022

Labor shortages, supply chain issues, sick employees, not enough financial assistance, hesitant diners- the list goes on and on and we know if you’re running a restaurant right now this is by no means breaking news. 6 Ways to Reduce Food Costs. 6 Ways to Reduce Food Costs. Track waste. Take consistent inventories.

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2022 Food Seasonal Menu Waste 98

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.

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Inventory Management Management Food 78

Modern Restaurant Management

FEBRUARY 2, 2023

They might also want to restock popular brews, with recent research from the International Wine and Spirits Record asserting that the alcohol e-commerce sales will hit $42 billion by 2025. With more food comes the potential for more waste. restaurants rack up 22-33 billion pounds of food waste per year.

Menu 88

Menu Point of Sale Seasonal Menu 2025 88

Apicbase

APRIL 5, 2024

When thinking about restaurant automation, imagining a future where AI-powered androids shake cocktails and drones drop food deliveries through your skylight is fun. But automation in food service is much more than that. Production planning software transforms food production from a paper-based chore to a digital process.

Back of House 52

Back of House Front of House BOH Point of Sale 52

BNG Point of Sale

SEPTEMBER 7, 2021

The cost of goods sold is also referred to as the “cost of sales.” Supplies used in either making or selling the product. . To ensure a profitable business, the Food Service Warehouse recommends your restaurant’s cost of goods sold (CoGS) should not be more than 31% of your sales. Cost of raw materials. .

Point of Sale 52

Point of Sale Inventory Food Supply Seasonal Menu 52

Squirrel Systems

FEBRUARY 16, 2024

In this article, we delve into the anticipated restaurant and menu trends for 2024 and explore how technology, particularly advanced point-of-sale (POS) solutions, can enable restaurateurs to ride the wave of these trends successfully. Experiential Dining The dining experience is becoming as important as the food itself.

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2024 Technology Menu Mobile Ordering 52

Restaurant365

DECEMBER 11, 2020

operators, mostly sales) minus your cash outflows (your operating costs, like food and drink, payroll, rent, etc.) For instance, you may need to proactively adjust your labor to meet a seasonal drop in sales, or plan for the best time to spend cash on any needed maintenance or upgrades. over a certain period of time.

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2021 Cash Management Management Management 136

Apicbase

JANUARY 13, 2023

This 85+ item list of food service statistics results from meticulous combing through dozens of industry reports. OUR TOP 10 In 2022, 31% of restaurants cut the number of menu items on offer to deal with the inflation and rising food costs. The F&B industry grew in 2022… and it will keep growing in 2023.

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2023 Operations Management Management 52

Restaurant365

JANUARY 13, 2021

Prime cost represents the two largest controllable costs for your restaurant – food and labor. When you are able to lower your prime cost, even by a few percentage points, that is profit added back directly to your bottom line. At the foundation, it is your managers who lead the day-to-day work optimizing food and labor costs.

Management 78

Management Management Point of Sale Waste 78

Cheetah

FEBRUARY 2, 2021

Demand Planning is the critical driver of food supply chain operations from farmer to consumer. Large enterprises across the food chain already realize the importance of demand planning, but small businesses are still anxious about making the leap. Let’s begin with a key question: what is demand planning? Table of Contents.

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Small Business Food Supply Point of Sale Inventory 78

Modern Restaurant Management

DECEMBER 21, 2022

This will manifest itself in several ways, such as informing robotics in the kitchen for food preparation, in addition to kitchen display systems (KDS) as restaurants kitchens seek to improve efficiency and better optimize for enhance prep station capacity management. The “restaurant anywhere” experience will expand.

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2023 Loyalty Program Fast Casual Customer Experience 167

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. Background. “What should I charge for this?

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Demo Point of Sale Cash Management Waste 148

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

Apicbase

JUNE 16, 2023

By regularly tracking his inventory and procurement metrics, Fabio was able to reduce his kitchens’ food costs by 18%. Whether you’re looking to improve customer satisfaction, increase sales, or reduce costs, tracking these metrics will bring clarity to your restaurants’ performance and help you achieve your goals.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52