Restaurant365
DECEMBER 11, 2020
Your cash flow may have been tight in 2020, so 2021 is the time to focus on your cash flow recovery and next steps. 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.
Modern Restaurant Management
JANUARY 12, 2022
This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. CGA’s BeverageTrak solution combines powerful datasets to provide an ultra-granular view of how brands and categories are being consumed, when and at what price.
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Modern Restaurant Management
OCTOBER 4, 2021
The data further signaled that price increases have had a significant impact on consumer restaurant habits. Nearly two-thirds (63 percent) of participants indicated they have ordered or visited less due to higher prices. Inflation and Pricing Concerns. · 63 percent of customers are impacted by recent price increases.
Modern Restaurant Management
JUNE 18, 2020
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features recovery data, POS performance and shifting habits of diners. On the Road to Recovery. New Zealand was the first to record a strong trend towards recovery, in correlation to its success in containing the spread of the virus to date.
Restaurant365
JUNE 24, 2020
One cause for rising CoGS might be because your suppliers have increased prices on your ingredients. If a particular ingredient has gone up in price, you may want to. seek a different supplier, try negotiating a lower contract price with your current supplier. Menu costing doesn’t have to be a time consuming and costly process.
Restaurant365
APRIL 16, 2021
Rather than waiting for a weekly, monthly, or even quarterly P&L, restaurant accounting software that is integrated with your Point of Sale (POS) system can easily automate an up-to-date P&L report. New specials or promos can be an exciting way to welcome guests back to your restaurant.
Restaurant365
MAY 7, 2020
Do not allow guests to congregate in waiting or bar areas. Design a process to ensure guest separation while they are waiting to be seated. Predetermine traffic paths to/from restrooms to limit proximity for guests and staff. Adjust menu prices as needed for new factors such as increased labor, delivery commission, etc.).
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