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In almost every conversation I have with other industry professionals, someone will say “before COVID… ” or “since COVID… ” As a matter of fact, in many of my articles I make the same comparison. Controlling food waste is a hot topic in the industry as well. This is a trend I hope will go away.
Not quite yet An easy way to bring bold Korean flavors to modern menus From BBQ to beverages, menus are seeing a lot of action Food C-stores are stealing fast-food tactics. She previously served as editor in chief of Winsight Grocery Business View All Articles by This Author Want breaking news at your fingertips? Sign up here.
In this article, you will learn: The five most important restaurant costs to track and manage Easy strategies for controlling food costs and labor costs Tactics to save money without hurting your guest experience Lets start with the big picture and learn where your money is actually going.
In this article, youll learn: How to break down your operating costs into fixed, variable, and semi-variable Smart ways to lower labor and food costs without sacrificing customer service Where hidden expenses are hiding in your tech stackand how to fix it Lets discover where your money is going, and how to take back control.
But perhaps the brand’s most radical transformation was on the beverage side, where it has added modern sips like boba as well as craft cocktails, including frozen margaritas and mojitos. We do see beverages and on-the-go beverages as a big growth opportunity for both of the brands,” O’Reilly said. Sign up here.
In this article, youll learn: Why every operator has to monitor their restaurant profit margins Why it can be so challenging to increase your profit margins How to improve your margin numbers Lets dig into why margins, not just sales, make or break a restaurant business. Your cost of goods sold (ingredients, beverages, packaging, etc.)
And while many initiatives focus on reducing the environmental impact of coffee production , the volume of waste produced by coffee shops is also a major concern for many people. To address this problem, some coffee businesses are opting for more sustainable approaches to waste management, including circular economy models.
She previously served as editor in chief of Winsight Grocery Business View All Articles by This Author Want breaking news at your fingertips? News Heather Lalley is the managing editor of Restaurant Business, Foodservice Director and CSP Daily news. Get today’s need-to-know restaurant industry intelligence.
View All Articles by This Author Want breaking news at your fingertips? Premium Food An eye on food waste inspires a chicken salad that becomes a best seller Behind the Menu: Millers All Day repurposed leftover breakfast waffles into croutons to create a new signature—the Chicken and Waffle Salad. Sign up here.
As they’re difficult to recycle, we can also conclude most of these cups end up going to landfill, where they contribute to a growing waste problem. However, in response to the issue of single-use cup waste, some coffee shops now offer discounts for customers who bring their own reusable cups, as well as other swap schemes.
By optimizing inventory to meet demand and menu offers, restaurants can also minimize costs and waste. Restaurants can also track food and beverage stocks through software and online aggregate buying services such as Foodbuy. Robotics : In the kitchen, automating prep work as much as possible will help to expand margin and cut waste.
When done correctly, dish costing helps you control food costs, reduce food waste, and price items in a way that supports your restaurant’s financial health without alienating guests. If you see roughly the same amount of food getting left on the plate, that’s not just food waste; it’s wasted money.
In this article, youll learn: The most important restaurant KPIs for restaurant profitability, efficiency, and growth How to calculate and benchmark major KPIs using simple formulas Practical tips for tracking KPIs without getting overwhelmed Lets start by breaking down what KPIs are, and why they require your attention.
This has resulted in under-ordering (and dissatisfied customers) or over-ordering (and increased waste). Problems such as over or under-ordering, food waste, supplier unpredictability, negative customer satisfaction and impact on the restaurant’s reputation can all stem from ineffective inventory management (5).
C-store chain Yesway rolled out a Summer Sips promotion , with deals on Rockstar energy drinks and $1 off the chain’s new Buffalo Chicken Burrito with the purchase of a Honcho beverage. She previously served as editor in chief of Winsight Grocery Business View All Articles by This Author Want breaking news at your fingertips?
Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. Based on the doctrine of standing, the Court found that the plaintiff had not shown any ongoing injury sufficient to establish Article III standing.
View All Articles by This Author Want breaking news at your fingertips? Premium Food An eye on food waste inspires a chicken salad that becomes a best seller Behind the Menu: Millers All Day repurposed leftover breakfast waffles into croutons to create a new signature—the Chicken and Waffle Salad. Sign up here.
Revenue Metrics Sales Revenue Sales Revenue measures the total income generated from food and beverage sales. Cost-Related Metrics Cost of Goods Sold (COGS) Cost of Goods Sold, or COGS, measures the direct costs of producing the food and beverages sold by your restaurant, and directly impacts your gross profit.
We have found that, by keeping it in each location, we’re able to have the freshest product possible, as well as being able to manage inventory levels and waste accordingly,” said Kern. View All Articles by This Author Want breaking news at your fingertips? Continue to Site >>> Menu Forget coffee.
You may also like our article on how automation can better support baristas. They expect baristas to have comprehensive knowledge about everything from processing methods to water chemistry , while still delivering exceptional beverages and memorable service experiences. Want to read more articles like this? Enjoyed this?
Around the world, milk-based coffee beverages are enjoyed by many – including the cappuccino, latte, flat white , and more. Many milk-based beverages also feature a layer of microfoam. You may also like our article on why milk foam disintegrates. Read on to find out more. This includes cold foam.
The bites will also be served with the option of twelve different dips, along with regular or sweet potato Tyga Tots, chocolate chip cookies, and beverages. ” Ervin Cohen & Jessup Launches Food, Beverage and Hospitality Practice. ” “Today begins the independent restaurant revolution,” Robbie Earl elaborates.
You may also like our article on how automation can make the coffee sector more productive. Historically, coffee is a cheap product compared to tea, beer, and other alcoholic beverages, so it’s a necessary price increase; coffee is undervalued as a commodity.” Want to read more articles like this? Enjoyed this?
In the vast majority of specialty coffee shops around the world, dosing coffee is an everyday practice for preparing both espresso and filter beverages. You may also like our article on whether we should allow plant milks in the World Barista Championships. In fact, some coffee shops can waste up to US $15 of leftover milk every day.
Pitfall #5: Hiring an architect without food and beverage experience. An inexperienced architectural plan can mean wasted time, angry customers, lost revenue, and – most likely – additional costs to pay another architect to fix these flaws. Pitfall #6: Not securing all required construction permits.
As warmer weather sets in, coffee drinkers tend to opt for colder beverages, whereas the number of hot coffee beverages usually increases during the colder months. For many coffee shop owners, including seasonal food and beverages is essential to boost sales and maintain customer interest. Read on to find out what they told me.
From sparkling teas and lemonades to cold brew coffee, customers are increasingly thirsty for a more refreshing beverage than the traditional coffee shop offerings. The shift away from alcoholic and sugar-loaded drinks gives other beverages such as cold brew coffee, kombucha, sparkling teas, and housemade lemonades room to grow. .
I think we've done a good job with that,” says Black Tap owner Barish in an article on CNN. Be clear about your strategy’s purpose to eliminate time wasted on unnecessary activities and identify a time frame for you to achieve them for motivation and benchmarking. Source: [link] No wonder Instagram has the impact it does.
While it might be a relative newcomer to the beverage sector, this fermented beverage actually dates back to ancient China and has been enjoyed around the world for centuries. Here it was popular for several decades, as carbonated beverages like Coke and Pepsi were unavailable at the time. It Appeals to The Health-Conscious.
In the same 2022 State of the Restaurant Industry report, the National Restaurant Association found that 96% of operators experienced supply delays or shortages of key food or beverage items in 2021. As a result, minimizing food waste has become paramount in cost reduction and managing supply shortages.
You can become a chef, an executive chef, restaurateur, food and beverage director, culinary teacher, or consultant. This needs to change through a different approach to menu planning and pricing and tighter controls on waste and portioning. TEAM DEPENDANT I know, this is listed as a “pro” as well.
In this article, we’ll explore how to calculate your restaurant profit margin, what affects it, and practical strategies to improve it. Check out this article to learn more tips to optimize your menu for upselling. Understanding and optimizing these margins is crucial for long-term success. High COGS can eat into profit margins.
This system helps restaurant owners and managers track stock in real-time, reduce waste, and maintain optimal inventory levels. In this article, well explore how mobile inventory management is transforming the way restaurants operate and how it can boost your restaurants performance in 2025 and beyond.
They also both have their own respective food and beverage delivery services: Meituan (?? Covid-19 naturally accelerated the growth of the global food and beverage delivery market. In this article, he explores why coffee delivery services in China are popular and how they are influencing the country’s wider coffee market.
In this article, we’ll walk through a comprehensive guide on how to write an operations plan for your restaurant, complete with examples. Server: Take orders, serve food and beverages, and provide customer service. Check out this article for additional job descriptions of key team members.
You may also like our article on how automation is shaping the coffee industry. While speed of service is certainly important for specialty coffee shops , beverage quality and consistency are paramount. As well as relying on their technical skills, baristas can use automated solutions to improve the consistency of beverage quality.
Today, with the rise of the “home barista”, more people than ever are looking for a machine that can easily replicate café-quality beverages. Replicating café-quality beverages at home. He tells me that now more than ever, home coffee consumers are looking to create high-quality coffee beverages.
According to UK-based consumer intelligence firm Brandwatch, one of the biggest challenges for the food and beverage industry is staying up to date with consumers’ wants and needs. They state , “The food and beverage industry is seemingly one of the most susceptible to changing trends, micro-trends, and local trends.”.
Around the world, these beverages have become a staple of coffee shop menus – not just in warmer months, but all year round. In line with this, cafés have started to use cold coffee beverages – including cold brew, coffee concentrate , and cocktails – to expand their menu offerings. So, how can they do this successfully?
Aside from boosting revenue, catering can boost business during slow performing times, reduce excess food waste, allow for menu changes, and helps to increase employee retention as they gain new skills and varied tasks that challenges and keeps them busy (1).
When a restaurant fails, the impact radiates across Main Street and affects an entire ecosystem of food and beverage providers, community banks, farmers, and many more,” said Chris Comparato, CEO of Toast. Hospitality Training Magazine – articles and member blogs with practical training content. restaurants.
You may also like our article on which material your grinder burrs should be made from. It may take several attempts to reach the required dose, which can lead to higher levels of coffee waste. This allows baristas to work faster, while still maintaining high-quality beverages and giving baristas more time to serve customers.
With growing pressure to minimise the amount of waste produced by the coffee supply chain , there is understandably interest from food and pharmaceutical companies about reusing the byproducts of coffee production as functional ingredients. You may also like our article on coffee, health & wellness. What are nutraceuticals?
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