Qu

MARCH 28, 2025

With escalating costs, persistent labor challenges, and operational inefficiencies eating into already thin margins, restaurant brandsparticularly enterprise fast casual and QSR chainsneed solutions that deliver immediate value and impact. Employing 15.5

Fast Casual 52

Fast Casual Technology Point of Sale Mobile Ordering 52

Qu

NOVEMBER 25, 2024

Kitchen operations, in particular, frequently lag behind front-of-house innovations, causing issues like over-preparing food, poor inventory management, and struggles to meet high demand during peak hours. Article sources: (1) Hospitality Tech. We’re not just building technology; we’re shaping the future of restaurant operations.

Online Ordering 52

Online Ordering Mobile Ordering Front of House Food Order 52

Sling

OCTOBER 1, 2021

In this article, we take an in-depth look at why this food cost number matters for your restaurant, how to calculate it, and the best way to optimize for success. For most full-service casual and fast casual restaurants , 28-32% (0.28-0.32) This will be your Beginning Inventory. This will be your Ending Inventory.

Definition 78

Definition Food Seasonal Menu Inventory 78

360Training

JANUARY 14, 2020

In this article, we’re going to focus on the “restaurant server” position in food service, also known as waitstaff (waiters and waitresses). fast food with no table service) or through a non-server position like dishwashing or bussing tables. How to Get a Job as a Restaurant Server. Waiting tables is a team sport.

Restaurant Law 78

Restaurant Law Certification Food Safety Kitchen Safety 78

Margin Edge

FEBRUARY 24, 2022

This blog looks at COGS basics (in case you want a refresher), their financial impact, the COGS you should be aiming for depending on your type of restaurant, and how and when to monitor them. As a refresher, COGS = beginning inventory + purchased inventory – ending inventory. What Are COGS & Why They Matter.

Inventory 98

Inventory Point of Sale Waste Cash Management 98