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7 Strategies To Increase Your Restaurant’s Average Order Volume (AOV)

ChowNow

Many restaurant operators have misconceptions about average order volume (AOV) and how it works, making statements like: I need more customers to make more money. For example, lets say you have 50 orders in a day that total $2,000 in revenueall you need to do is divide the total revenue by how many orders you have for the day.

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Three Things Your POS Can’t Do if You Lose Internet

Modern Restaurant Management

That system needs access to the internet in order to keep functioning. However, if you don't have an internet connection to support this, you can end up with frustrated guests who don't have a way to pay for their orders. Your delivery management and online ordering will also be impacted.

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Five Things Every Restaurant Can Do to Boost Profits While Reopening

Modern Restaurant Management

Lastly, food cost should always be a consideration when making menu changes. Food cost is one of the key variables restaurants can manage on their P&L/ During these times, it’s important to evaluate which suppliers are offering deals and cut down on ingredients that are more expensive or low margin. Optimize Inventory.

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Quality Matters: An Excerpt from ‘Around the Corner to Around the World’

Modern Restaurant Management

This is particularly true in the food business. So off I went to Chicago to meet Charlie, who by now had sold his company to Nate Cummings of Consolidated Foods—yes, the same Nate Cummings who had offered $7.5 Our quality had to be top notch in order to distinguish ourselves from anything else offered in the marketplace.

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The Evolution of Restaurant Technology: What’s Next?

Modern Restaurant Management

We started doing to-go orders but that was still through your POS. So you’d get them back and then try to remember what happened six weeks ago that made your food costs high. If you look back to the late 90s the internet really changed software, and then in the late 2000's the mobile device changed all software.

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MRM Research Roundup: Experimentation, Valentine’s Vibe Shift, and Wine Cork Market

Modern Restaurant Management

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of dramatic Valentine's Day shift, best food scenes, and the evolution of c-store foodservice. Food-away-from-home spending is likely to see modest growth as softer consumer spending patterns prevail. ” A Year of Challenges U.S.

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Chefs Dish on ‘The Bear’

Modern Restaurant Management

Back in the early 2000’s I worked at a restaurant where the head chef smoked through service. The brigade system is by far the most efficient way to run a kitchen but the old school mannerisms is what needs to change in order to be successful in improving the culture. Chef Patrick Keefe – Culinary Director, Legal Sea Foods.