7 Shifts

JULY 16, 2021

Create a Menu. You may discover that your target customers enjoy an afternoon pick-me-up and are sensitive to price. This research will dictate your hours of operation and pricing plans! This includes but is not limited to your equipment, permits, menu, and marketing. Expected menu prices. Obtain Funding.

License 459

License Hiring Equipment Point of Sale 459

Restaurant365

JUNE 17, 2022

In running a business, there are three basic levers that operators can pull to increase their bottom line. You can grow sales, lower costs, or increase margins. Lever 1: Grow Sales. Below are three ways to use your data to start increasing the profitability in your current customer base. Analyze Comps.

Employee Relations 78

Employee Relations Seasonal Menu Customer Service Food Order 78

Sling

JUNE 14, 2023

And though you’ve worked hard to get where you are, you know it’s time to focus on increasing your restaurant’s profit margin. Then, we’ll dive into the practical applications, where you’ll find eight ways to potentially increase your restaurant profits. This can be tough, especially in today’s economy.

Customer Service 78

Customer Service Email Marketing Website Management Customer Experience 78

Culinary Cues

FEBRUARY 25, 2021

Preparing a menu? The irony of trust is that it is rarely given without experience and it is quickly lost when violated even once. Let them know about sales, food cost, labor cost, changes in vendor prices, increases in utilities, mortgage or lease arrangements, and how profitable or unprofitable the restaurant is.

2021 396

2021 Point of Sale Reference Take-out 396

Buzztime Business

OCTOBER 2, 2023

We’ve put together a simple 5-step plan to increase cocktail sales at your bar or restaurant. Step #1) Increase Cocktails Sales by Knowing Your Audience In general, these are the four types of characters you’ll come across today in any given bar. So, how can he help you increase cocktail sales?

Social Media 88

Social Media Seasonal Menu Bar Sports 88

Social Hospitality

DECEMBER 17, 2019

It can be tricky to find new ways to improve your restaurant sales. It’s easy to get any desired food without spending hours in the kitchen. If you don’t update your menu and prices, you risk losing money. However, it can be more expensive to print visual menus and the menu itself could be too bulky.

Online Ordering 273

Online Ordering Customer Service Food Order Menu 273

Restaurant365

JANUARY 13, 2022

As we end 2021 and consider the vast increase in takeout, comfort food, and overconsumption of alcohol that took place during the throws of the pandemic, many of us are resolved to doing better in 2022. The key is to offer zero-proof drinks that are well-crafted and feel just as indulgent as the real stuff — just without the hangover.

2022 147

2022 Compost Recycling White Paper 147

EATER

APRIL 2, 2024

Just as we warned, the increased costs created by these regulations have led to an alarming drop in work for Dashers and lost revenue for small businesses.” Menu prices are almost always more expensive than ordering directly from restaurants. For restaurants, there’s a price as well. The math doesn’t add up.

Delivery 143

Delivery Restaurant Law Food Customer Service 143

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. Sustainability and healthy options rising in importance.

2022 212

2022 Mobile Ordering Guest Recovery Point of Sale 212

Focus POS

DECEMBER 4, 2020

This increased demand for online ordering and delivery, paired with various social distancing regulations, caused a massive shift in the restaurant industry. Restaurateurs struggling to stay afloat without patrons in the dining room turned to online ordering to keep revenue trickling in. Does it provide valuable insights?

Online Ordering 146

Online Ordering Ordering Mobile Ordering Point of Sale 146

ChowNow

FEBRUARY 11, 2020

While customers might initially be delighted by the array of choices they have, the prices will leave them shocked and disappointed. In fact, for nine out of every ten of these newly added restaurants, customers are paying higher prices and having lower quality experiences. The customer ends up paying $16 in fees.

Pricing 158

Pricing Online Ordering Customer Experience Social Media 158

Harbor Touch

DECEMBER 20, 2022

A POS system helps streamline operations by giving managers real-time access to sales data, inventory levels, and order status updates. This could include introducing loyalty programs, special offers, or custom menus based on customers’ past purchases. Innovating online ordering. Introducing kitchen automation.

Loyalty Program 78

Loyalty Program Online Ordering Kitchen Safety Customer Experience 78

EATER

MAY 17, 2021

With a staff of 35, it served only a tasting menu (plus a half-dozen a la carte items available at the bar), guests leisurely eating courses of fennel tagine, seaweed caviar with creme fraiche, or beet yakitori. We would’ve had to come up with a new menu.”. Menu price: $14. That’s exactly what she did. Labor Costs: $7.

Food Order 145

Food Order Delivery Food Safety Compost 145

Touch Bistro

AUGUST 11, 2021

With growing national pressure to increase the federal minimum wage in the U.S. and provinces in Canada) have already increased their restaurant minimum wage and tipped minimum wage in the past few years. state minimum wage rates for 2021 and the planned increases: Alabama: $7.25/hour Planned increase on January 1, 2022.

2021 98

2021 Restaurant Law 2022 Seasonal Menu 98

The Rail

DECEMBER 11, 2023

Digital channels have the power to reach more devices on a far broader scale, helping your restaurant’s brand to increase its customer footprint without the necessity of digital expansion or relocation. Ordering trends can be leveraged to make strategic decisions about menu offers, pricing, and future promotions.

Loyalty Program 59

Loyalty Program Ordering Mobile Ordering Online Ordering 59

Lavu

DECEMBER 20, 2019

per plate for new menu items and price each dish accordingly. alerts about changes in vendor price costs. Tracking all food costs down to the cent gives you the agility to make decisions about your menu. Tracking food costs lets you see how much money you lose due to waste or theft. You can identify. Your waste.

Food 78

Food Waste Inventory Point of Sale 78

Mad Mobile

FEBRUARY 26, 2024

Operators who calculate their cost of sales add 2–10% to their bottom line. 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. Precise amounts tied to sales data improves usage analysis. Think again!

Inventory 40

Inventory Bar Management Management 40

Black Box Intelligence

SEPTEMBER 13, 2021

Understanding key restaurant calculations will help you assess your performance and plan your menu, labor needs, operating hours and marketing campaigns. Comparable Restaurant Sales. Comparable sales data tells you how much your restaurant sales changed year over year.

Guest Recovery 80

Guest Recovery Point of Sale 2021 Fast Casual 80

Restaurant365

JANUARY 13, 2022

As we end 2021 and consider the vast increase in takeout, comfort food, and overconsumption of alcohol that took place during the throes of the pandemic, many of us are resolved to doing better in 2022. The key is to offer zero-proof drinks that are well-crafted and feel just as indulgent as the real stuff — just without the hangover.

2022 78

2022 Compost Recycling White Paper 78

Social Hospitality

NOVEMBER 10, 2019

It can be tricky to find new ways to improve your restaurant sales. It’s easy to get any desired food without spending hours in the kitchen. If you don’t update your menu and prices, you risk losing money. However, it can be more expensive to print visual menus and the menu itself could be too bulky.

Online Ordering 150

Online Ordering Customer Service Food Order Menu 150

BNG Point of Sale

SEPTEMBER 7, 2021

CoGS is how much it costs you to produce a menu item. The cost of goods sold is also referred to as the “cost of sales.” Cost of goods sold (CoGS) includes all the costs and expenses related to the making of the menu item. The big question is how to go about implementing this without compromising the quality of your menu items.

Point of Sale 52

Point of Sale Inventory Food Supply Seasonal Menu 52

Restaurant365

JULY 24, 2020

Increased demand for food delivery had already boosted the growth of ghost kitchens, and the COVID-19 pandemic has escalated both the popularity and profitability of the model. Ghost kitchens cut the cost of real estate and labor by reducing the restaurant model to accommodate off-premise food sales. What is a ghost kitchen?

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

The Restaurant Times

JULY 25, 2021

Sales fell almost 90% below the usual level, leading to the loss of revenue worth £25 billion. Thus, thinking to increase restaurant sales was definitely a big question back then. Increase Your Restaurant Sales With These Tips. Here are some ways you can boost your sales, post-pandemic. . Optimize Your Menu.

Online Ordering 52

Online Ordering Catering Social Media Customer Service 52

Mad Mobile

FEBRUARY 29, 2024

As bar owners and managers, you know that having the right point of sale system for your restaurant or bar makes all the difference. Beyond that, they can adjust pricing throughout the day, store recipes for your staff, and let you know who’s pouring heavy. Provide offline functionality if you lose connectivity.

POS 40

POS Bar Brewery Customer Service 40

Apicbase

AUGUST 5, 2022

At first glance, they look equally good: the food is excellent, the staff friendly, the price right and everything well organised. We’ll show you how to cover more ground with the marketing for your restaurants without making things overly complicated. Increasing them by X% is specific. There is no golden rule.

Marketing 97

Marketing Operations Social Media Email Marketing 97

Future Food

MAY 10, 2022

A middle ground must be found so that businesses can operate sustainably without jeopardising their service delivery or expecting more from their staff than is feasibly possible. Customers who have become accustomed to quality service are not overly tolerant to poor service standards, accompanied with a high price tag.

Hospitality 78

Hospitality Food Supply Customer Service Customer Experience 78

Apicbase

SEPTEMBER 30, 2022

Modern restaurant management platforms can: automate complex calculations, process data from multiple sources (sales, inventory, labour), free up hard-working staff from repetitive tasks (that software can perform faster and more accurately anyway). The results are significant cost savings without too much effort.

Technology 52

Technology Operations Inventory Food Order 52

The Restaurant Times

MARCH 15, 2021

Update the menu prices, according to inflation spikes. Bars can lose roughly about 20% of their inventory due to theft, free drinks offered, and spillage unless managed intelligently. Proper inventory control is incomplete without your kitchen staff following a standardized recipe. Improve Restaurant Sales Strategy.

Point of Sale 52

Point of Sale Inventory Customer Service Advertising 52

Lavu

FEBRUARY 5, 2020

If your bar menu is influenced by the annual seasons and fresh ingredients though, then it’s advisable to update the pars quarterly or monthly. . If you don’t, there will be discrepancies in your inventory levels because your bar POS system is only tracking inventory according to sales. Price Your Cocktails Right .

Bar 78

Bar Inventory Point of Sale Waste 78

Restaurant365

JUNE 9, 2020

You might have been able to get by without having to evaluate your costs pre-pandemic but doing so now can be the difference between thriving and merely surviving in the new reality. Fixed costs, such as rent, are out of your control, but variable costs provide an opportunity to minimize spending and, in return, increase your cash flow.

Cash Management 97

Cash Management Management Management Small Business 97

Restaurant365

NOVEMBER 6, 2020

Your restaurant may have expanded takeout, online food delivery, or curbside pickup to increase your sales and adapt to the new reality. Here, we go over how to start examining the impact of your off-premise sales on your restaurant’s financial health. Pick Up/To Go (takeout, curbside). Drive Thru.

Dine-in 113

Dine-in Delivery Ordering Point of Sale 113

Apicbase

OCTOBER 14, 2022

It’s easy to lose control. This number reflects the unit’s total food, beverage, and merchandise sales through all the different revenue streams. However, there are many things a restaurant’s total income cannot tell you, like where its sales are coming from or how much profit it is making. Adjust your pricing.

Franchise 52

Franchise Franchising Loyalty Program Online Ordering 52

Lavu

DECEMBER 12, 2022

If you’re looking for an affordable and simple way to process sales at your business, you can find everything you need in an iPad POS system. This guide will help you get the information you need to make an informed decision as you choose the right iPad point-of-sale system for your business.

POS 60

POS Point of Sale Mobile Ordering Cash Management 60

EATER

JULY 27, 2023

The price tag has run over $40 million, an amount that’s so absurd to spend on a roadside attraction that it’s essentially a joke. That month, without a hard opening date announced, people began traveling to Lakewood, Colorado, just in case maybe when they got there, Casa Bonita would be open. (It

Seasonal Menu 95

Seasonal Menu Point of Sale Website Management Events 95

The Restaurant Times

OCTOBER 27, 2021

Not doing so might lead you to lose new customers as well. Moreover, you can leverage your loyalty programs by offering tier-based or point-based programs to bolster customer loyalty and sales. Product prices during happy hours are relatively low. Use your happy hours judiciously to enhance your sales and maximize profits. .

Bar 52

Bar Loyalty Program Point of Sale Social Media 52

Notch

JANUARY 31, 2019

Cost control is the ongoing practice of taking measures to reduce business expenses as a way to increase profits. Food costs change, as does your menu, your sales, your guests and so many other factors affecting food cost control. Here’s what you need to know. What is food cost control? It’s a very important component.

Food 71

Food Seasonal Menu Point of Sale Waste 71

Modern Restaurant Management

DECEMBER 16, 2019

Topline numbers show robust restaurant sales growth during November. Same-store sales growth was 1.6 percent in November, which represents the third consecutive month of positive sales growth and the strongest since January. Thanksgiving typically represents lower sales volumes for most industry segments.

2019 105

2019 Compost Mobile Ordering Point of Sale 105