7 Shifts

JUNE 4, 2021

Inventory turnover ratio. Your CoGSs is an essential number to have when determining your menu prices, inventory and impacts your net profit margin. To calculate your COGs, you need the following numbers: Beginning Inventory, or the value of the inventory you start with. Ending inventory , or what you have leftover.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

7 Shifts

AUGUST 18, 2024

For example, though food costs are running costs, you should budget for beginning inventory when opening your restaurant Many of your startup costs will be one-off costs, though some are subject to annual renewals Restaurant Expenses Vs. Restaurant Costs One often confused (and misused) sets of terms are restaurant costs and restaurant expenses.

License 370

License Equipment POS Food Supply 370

Lavu

JUNE 6, 2025

By closely monitoring and optimizing this percentage, restaurants can better manage their inventory, minimize waste, and lower their overall expenses, ultimately maximizing cost reduction. Yield Percentage: Calculate the yield percentage to account for any waste or shrinkage during cooking. Food cost control is crucial.

Loyalty Program 78

Loyalty Program Waste Recycling Inventory 78

7 Shifts

FEBRUARY 8, 2024

Payroll can be a huge chore in this industry due to its time-sucking nature, and other accounting needs like inventory and budget management aren't exactly easy (or exciting). BevSpot BevSpot is a food and beverage management software that handles inventory management, ordering, invoicing, and sales data. Apple | Android 12.

Management 367

Management Management Operations Mobile Ordering 367

7 Shifts

FEBRUARY 8, 2024

Payroll can be a huge chore in this industry due to its time-sucking nature, and other accounting needs like inventory and budget management aren't exactly easy (or exciting). BevSpot BevSpot is a food and beverage management software that handles inventory management, ordering, invoicing, and sales data. Apple | Android 12.

Management 352

Management Management Operations Mobile Ordering 352

Modern Restaurant Management

DECEMBER 10, 2019

Online advertisements, social media, and promotions in local media will help you to fill tables during quieter months. Keep an optimal level of inventory to minimize waste. Examine Your Menu : Your menu can have a huge impact on your cash flow. Make sure you monitor stock on a regular basis.

Cash Management 312

Cash Management Seasonal Menu Social Media Small Business 312

The Rail

APRIL 14, 2023

If nothing else, this may just be your chance to make everything shiny and fresh so you can garner attention and advertise your restaurant as “new and improved.” You can do that by serving smaller portions, trimming down the options on your menu, and taking daily inventory to ensure you aren’t buying anything you don’t need.

Social Media 278

Social Media Kitchen Safety Outdoor Food Safety 278

7 Shifts

SEPTEMBER 19, 2019

Inventory management: Monitor and maintain food and beverage stock levels. Marketing and advertising : Market your restaurant to help achieve optimal restaurant capacity (social media and review management included). Use the right inventory management systems. Reduce food waste. You can minimize waste in several ways.

Management 284

Management Management 2019 Employee Relations 284

Modern Restaurant Management

DECEMBER 16, 2021

With current supply chain issues and these brands already operating under thin margins, we expect operators to be strategic when it comes to menu sizes, limited offerings and daypart offerings to limit waste, cut costs, and maximize profitability. This is increasingly important after widespread COVID-related disruptions.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

7 Shifts

OCTOBER 22, 2024

Blog about food to boost your restaurant’s online visibility Don’t waste your website’s potential by just posting your menu or event updates. For instance, if you're advertising a limited-time offer, emphasize urgency by using phrases like "Only available this week" or "Book now before we sell out."

Book 195

Book Marketing Email Marketing Social Media 195

ChowNow

AUGUST 26, 2024

Startup Budget This covers initial costs such as equipment, licenses, renovations and initial inventory. Allocating funds to promotional activities and advertising will help drive customer traffic and increase sales. Additionally, consider using an inventory tracking system to reduce spoilage or lost inventory.

Cash Management 195

Cash Management Seasonal Menu Inventory Equipment 195

7 Shifts

JULY 25, 2024

This way, you reduce food waste and generate revenue from products that would otherwise go unused. Additionally, catering large events can help you manage your inventory more efficiently, reducing food waste and maximizing profit. Combos also help manage inventory and cut down on food waste.

2024 243

2024 Loyalty Program Point of Sale Online Ordering 243

7 Shifts

AUGUST 18, 2024

Without a plan, it's easy to spend too much or too little on marketing, and to waste time and money on campaigns that don't work. It's easy to focus on getting customers through the door with advertisements and discounts, but if you're not working on keeping them there—and bringing new ones back—then your business could be at risk.

Bar 370

Bar License Email Marketing Customer Service 370

7 Shifts

JANUARY 31, 2024

Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible.

Management 195

Management Management Kitchen Safety Front of House 195

Lavu

NOVEMBER 17, 2023

This involves sourcing wholesale ingredients, reducing waste, and adjusting menu prices as needed. This approach helps increase sales of high-margin items, reduce waste and inventory costs, and ultimately improve profit margins. There are various methods to enhance inventory management for maximizing profit margins: 1.

Fast Casual 138

Fast Casual Fine Dining Food Truck Loyalty Program 138

The Rail

JULY 5, 2024

You can decide on price, location, and advertising by researching the profitability and popularity of each menu item. To boost sales, concentrate on emphasizing and selectively advertising high-margin goods. Use inventory management systems to keep tabs on consumption trends, keep track of inventory levels, and reduce loss.

Management 130

Management Management Loyalty Program Point of Sale 130

Modern Restaurant Management

FEBRUARY 18, 2020

Table stakes today requires a POS system that fully integrates and automates: Inventory management – recipe management and COGS insights. Overall, look for improvements in customer-facing services, integrated payments and comprehensive management features like accounting and inventory. Integration with third party aggregators.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Restaurant365

JULY 24, 2020

When recruiting for your ghost kitchen, advertise your job openings where job seekers are searching. Control Inventory for Your Virtual Kitchen. Managing your restaurant inventory helps you prevent waste, lower your food cost, and increase your bottom line. Initially, you’ll want to lower stock inventory.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

7 Shifts

MAY 23, 2024

This can reduce your budget for ingredients and, at the same time, minimize food waste. While it might seem tempting to overspend on your marketing and advertising efforts, the cash you'd use to pay to run your ads could only lead to waste, especially if you don't know much about running an ad campaign effectively.

Point of Sale 221

Point of Sale Seasonal Menu Food Supply Employee Relations 221

Squirrel Systems

MAY 3, 2024

Additionally, simplifying the menu to focus on high-performing dishes can reduce kitchen complexity and waste. This involves meticulous inventory management to prevent overordering and minimize waste. If certain dishes consistently result in leftovers, reducing the portion size can reduce food costs and waste.

Pricing 98

Pricing Loyalty Program Waste Social Media 98

Restaurant365

DECEMBER 17, 2019

However, the biggest factor in controlling food costs is improving your inventory management. An accurate inventory management system can not only help you track your restaurant food costs, but also highlight areas of food waste or inefficiencies that you can adjust for lower overall food costs. Labor Costs.

Point of Sale 120

Point of Sale License Insurance Employee Relations 120

Lavu

MAY 30, 2025

Most restaurants have regular overhead costs in the following categories: Rent Utilities Advertising Equipment costs Services fees Salaries Hiring and training Knowing your expenses is the first step to cutting expenses. Even so, food waste is a huge problem in the restaurant industry. Food goes to waste when inventory expires.

Cash Management 78

Cash Management Online Ordering Waste Employee Relations 78

Restaurant365

JANUARY 27, 2022

The ease of making changes to a QR code menu allows you to reduce food waste by adding specials to quickly sell inventory that’s approaching its expiration date. QR code menus can reduce wasted food because it minimizes ordering miscommunication and errors. Create Last-minute Specials to Move Perishable Products.

Mobile Ordering 148

Mobile Ordering Social Media Customer Experience Online Ordering 148

The Restaurant Group

APRIL 15, 2020

This is generally due to poor management, advertising and other factors, but having to do more directly with a poor understanding of overall financial operations specific to food and liquor cost controls. Control methods are placed in a variety of areas and ways, and typically this all starts with an accurate inventory and ordering system.

Bar 78

Bar Inventory BOH Waste 78

Restaurant365

NOVEMBER 19, 2019

Managing complex, rotating inventory. Restaurant inventory management involves a large number of moving pieces, many of which are “temporary” compared to other retail businesses. Ingredient costs are one of a restaurant’s largest expenses and managing inventory accurately can be difficult. Conclusion.

2020 92

2020 Operations Mobile Ordering Social Media 92

Restaurant365

APRIL 30, 2020

When someone places an order, sends a delivery ticket to the kitchen, or takes inventory, valuable data points are created that can inform bigger insights. As more technology systems enter the market, many are advertising restaurant reporting and analytics. Although these two terms are similar, they are not interchangeable.

Loyalty Program 78

Loyalty Program Point of Sale Seasonal Menu Inventory 78

Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. Increased inventory availability, faster delivery, better data, and constant innovation add value to the entire supply chain. Ono Blend Founders Daniel Fukuba and Stephen Klein. " Voodoo Doughnut Teams with Big Brothers Big Sisters.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

Restaurant365

OCTOBER 14, 2020

Prime cost is made up of the cost of goods sold, or CoGS (the food and beverage inventory you purchase to make the menu items you sell) and your labor costs (the staff you need to run your business). Finally, these expenses may cover technology and software like restaurant management solutions, as well as any marketing or advertising costs.

Point of Sale 78

Point of Sale Email Marketing Advertising Cash Management 78

Indoor Media

AUGUST 8, 2017

But, in the midst of wearing all these hats, you may forget about your restaurant’s marketing and advertising. Advertising is an essential part of keeping your business afloat because it’s what will bring customers through your doors. Advertising shouldn’t become your part-time job. Advertise Without Breaking the Bank.

Advertising 78

Advertising Coupons Social Media Email Marketing 78

Restaurant365

DECEMBER 4, 2020

Understanding this break-even number, which is based on your operating expenses, informs everything from your staffing decisions to adjustments in inventory. This approach has been challenging for restaurants in particular, who have labor and inventory that can be difficult to adjust quickly. Managing rotating inventory.

2021 78

2021 Operations Mobile Ordering Social Media 78

Open for Business

SEPTEMBER 2, 2024

Marketing and advertising are fundamental for growth, but restaurants tend to keep these costs to about 3-6% of total sales. Use inventory management software to track usage and reduce waste. A data-driven approach can significantly reduce food waste and overordering. Try to keep labor costs between 25-35% of total sales.

Point of Sale 78

Point of Sale Seasonal Menu Customer Service Small Business 78

Restaurant365

AUGUST 25, 2020

Too much inventory. Marketing and advertising costs. Keep Inventory Low. If your restaurant sales are not covering your expenses or if you have extra inventory in your walk-in or dry-storage that just isn’t moving, it may be time to update your restaurant menu. it’s a good time to start trimming fat from inventory.

Cash Management 97

Cash Management Seasonal Menu Inventory Email Marketing 97

Indoor Media

OCTOBER 13, 2017

IndoorMedia’s CEO, Doug Endsley, started his career working in fast food and moved his way up to become the founder of the nation’s largest in-store advertising company. When I began managing restaurants, we were introduced to the new point of sale systems that held all the data about our sales and inventory.

Point of Sale 78

Point of Sale Inventory Cash Management Leadership 78

Lavu

DECEMBER 20, 2019

calculator and inventory management system. Inventory Management System. ReciPal also helps inventory managers. the food industry, too much of certain ingredients can lead to expensive waste. ReciPal allows owners to stay on top of inventory in an efficient way. The software helps with cost and inventory analysis.

Food Truck 78

Food Truck Point of Sale Consumer Goods Inventory 78

Restaurant365

JUNE 4, 2021

Consider investing in signage in your local area or advertising in local publications. Your AvT measures what inventory you should be using, assuming perfect portions and no mistakes, in contrast to what you are actually using. Your inventory management is another critical part of maintaining an optimized food cost.

Point of Sale 78

Point of Sale Loyalty Program Inventory Customer Service 78

Sling

AUGUST 6, 2020

The Lean project management methodology revolves around maximizing customer value and minimizing waste. This ideal often manifests as using fewer resources and is embodied by the value that, as waste is eliminated, quality improves and production time and cost are reduced. Overproduction. Over-processing. Project Scope.

Management 78

Management Management Small Business Government 78

Squirrel Systems

MARCH 3, 2024

Additionally, simplifying the menu to focus on high-performing dishes can reduce kitchen complexity and waste. This involves meticulous inventory management to prevent overordering and minimize waste. If certain dishes consistently result in leftovers, reducing the portion size can reduce food costs and waste.

Pricing 52

Pricing Loyalty Program Waste Social Media 52