ChowNow

FEBRUARY 12, 2025

By the time you finish this article, youll know how to approach restaurant marketing the right way and not waste time doing guesswork, crossing your fingers, and then hoping you see new customers walking through the door. The industry is evolving fast, and simply relying on word-of-mouth or foot traffic isnt going to cut it.

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Modern Restaurant Management

JULY 30, 2021

Participants in MyChange with SaverLife receive access to the national SaverLife platform and the opportunity to participate in national savings challenges, access financial education articles, engage in forums and accumulate redeemable points for a chance to win prizes.

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Modern Restaurant Management

DECEMBER 16, 2019

The best performing segments during November were those whose sales are the most negatively affected by Thanksgiving: fast casual, upscale casual and casual dining. Expect for casual dining, upscale casual and fine dining to have abysmal sales and traffic growth numbers. First, at 2.1

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7 Shifts

JUNE 4, 2021

In this article, we'll go into 15 key performance indicators for restaurants, why they're important, how to calculate them, and more. Fast-casual: 28.9%. Casual: 33.2%. Upscale casual: 30.4%. If it's not measured, it won't be managed. But what should be measured, and how? Table of Contents: Cost of Goods Sold.

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7 Shifts

SEPTEMBER 16, 2021

Switching from a fast-casual concept to fine dining can allow for a nice change of pace. It makes total sense if you're reading this article and thinking to yourself, “how can I manage all of these requirements and still get some sleep at night?”. Developing a New Concept. Delegating Responsibilities. One word: delegation.

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Qu

NOVEMBER 25, 2024

By helping kitchens prep exactly what they need, the Production Optimization Board reduces waste, speeds up service, and ensures fresher food. Value: By improving kitchen operations, the Production Optimization Board boosts speed of service while cutting down on food waste. Article sources: (1) Hospitality Tech. The result?

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EATER

OCTOBER 28, 2020

Usually, in casual restaurants like this (where there is typically just one course), the finger bowl appears on the table right after an order is placed. But in just a few months, this everyday dining object, still used across South Asia in establishments both fancy and casual, had taken on an illicit feeling thanks to the pandemic.

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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) The solution is simple: Calculate your restaurant’s food cost percentage.

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Margin Edge

AUGUST 6, 2019

It could be theft or a portion control issue, or it might simply be a problem of perishability and waste. In fast-casual and full-service environments, scrutinizing plates as they come across the pass, or having a manager check prep and line cooks’ waste can help identify portioning and prep issues.

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Aaron Allen & Associates

JUNE 25, 2024

Enhanced Restaurant Efficiency and Profitability Via Strategic Kitchen Reconfigurations: Ignite Your Restaurant’s Future In the fast-paced restaurant industry, staying ahead of the competition requires constant innovation and adaptation. Success Stories Consider the case of a major fast-casual chain we recently assisted.

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BNG Point of Sale

JUNE 21, 2021

In this article, we will explain the ideal profit margins for each restaurant category. It can be a casual dinner or a 5-star, white-tablecloth affair. Fast Food and Fast Casual Restaurants. This business segment is similar to fast restaurants in that they keep labor and overhead to a minimum. Food Trucks.

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The Restaurant Times

OCTOBER 3, 2023

In this article, we explore the fascinating insights derived from this episode of Restrocast by Ashish Tulsian featuring Karl Goodhew, offering a glimpse into the captivating transformation of a retail tech leader into a visionary figure in the world of fast-casual dining. From leading software engineering at Macy’s Inc.,

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Future Food

SEPTEMBER 6, 2023

In this article, we delve into practical strategies that retail precincts and F&B operators can employ, considering the specific needs of different customer segments, to maximize visitation frequency and spending in a time of escalating cost of living. Ali & the Queen, Queen Victoria Market, Melbourne.,

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Future Food

SEPTEMBER 4, 2023

In this article, we delve into practical strategies that shopping centres and F&B operators can employ, considering the specific needs of different customer segments, to maximize visitation frequency and spending in a time of escalating cost of living. Ali & the Queen, Queen Victoria Market, Melbourne.,

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Margin Edge

MAY 10, 2021

It could be theft or a portion control issue, or it might simply be a problem of perishability and waste. In fast-casual and full-service environments, scrutinizing plates as they come across the pass, or having a manager check prep and line cooks’ waste can help identify portioning and prep issues.

Food 52

Food Point of Sale Seasonal Menu Fast Casual 52

BNG Point of Sale

AUGUST 12, 2021

In this article, we reveal the average restaurant owner’s salary and discuss ways to exceed the national average for a healthy paycheck. . Fast Food / Casual Restaurants: 6 to 9% . For a look at food and drink pricing strategies, see our previous article on “How to Make a Restaurant More Profitable.”

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BNG Point of Sale

SEPTEMBER 7, 2021

Restaurants, whether a casual restaurant or a full-service restaurant, are businesses like any other, and they’ve put a lot of thought into their portion sizes and prices/cost of food. Help them reduce waste, ensure portion consistency, and up-sell profitable items by training them thoroughly and sharing your pricing strategy. .

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BNG Point of Sale

AUGUST 19, 2021

In this article, we will take a closer look at how to generate a P&L statement and how the results it provides can improve your business performance and drive you to hit profits that beat industry standards. . electric and waste removal.) . Fast Food / Casual Restaurants: 6 to 9% . Catering: 7 or 8% .

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BNG Point of Sale

SEPTEMBER 2, 2021

Fast Food And Quick Service . As a result, the average profit of fast food and quick-service restaurants can vary between 6-9%, which is above the industry average. . Casual cafe businesses are seen as a negligible risk due to their increased mass appeal among millennials and the growing remote workforce. Reduce Food Waste .

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Apicbase

MARCH 28, 2024

In this article, we explore the key differences between the front and back of the house in a restaurant and discuss the best ways to integrate FOH and BOH operations. Fast and friendly service. Pot washers : are responsible for cleaning pots, pans, dishes, and cutlery, keeping the kitchen clean, and disposing of waste.

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BNG Point of Sale

OCTOBER 7, 2021

This article explains what a POS system is and why you need it, regardless of your type of restaurant. By tracking when stock arrives, you can also reduce food waste and better follow first-in, first-out (FIMO) procedures. Auto totals for fast and correct billing. For Management: Menu importing, integration, and fast editing.

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Open for Business

DECEMBER 12, 2023

The information provided in this article does not, and is not intended to, constitute legal or financial advice; instead, all content is for general informational purposes only. Information in this article is presented “as-is” and may not constitute the most up-to-date information.

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Back of House Restaurant Law Small Business Email Marketing 78

Touch Bistro

JUNE 16, 2021

In this article, we’ll help you master restaurant menu pricing by covering: How to price menu items based on ideal food cost percentage How to price menu items based on gross profit margin 7 restaurant pricing tips to maximize menu profits. Don’t forget to account for waste. 18 Free Restaurant Menu Templates. for one bun Mayo: $0.09

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The Restaurant Times

AUGUST 30, 2022

This article has put together a comprehensive list of features that will help you select the best restaurant POS for your business. You can stop wasting precious resources and time on menial tasks by automating your inventory management system with a restaurant POS system that can track stock and improve order efficiency.

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Apicbase

APRIL 20, 2022

Franchising is a time-tested business model that allows restaurant owners to scale their business fast and efficiently. Every pitfall mentioned in this article includes a solution (which reminds me, you should also look into best practices for F&B franchising). Rest assured, we also explain how to avoid those treacherous potholes.

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Margin Edge

FEBRUARY 24, 2022

When you purchase fish for sushi, oftentimes you need to trim the fish or other ingredients (meaning there’s going to be some waste) before the product makes it onto a plate. With bottled beer, you buy a bottle and mark up the price by a certain amount, which automatically gives you lower COGS percentages because there is less waste.

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Restaurant365

SEPTEMBER 9, 2021

This article was published in Fast Casual. Tight inventory control, facilitated by automated tech tools, can reduce food waste and decrease overall CoGS. Food waste, improper portioning, and theft can increase CoGS, decreasing what is left over for a restaurant’s bottom line.

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Restaurant Engine

JUNE 26, 2024

In this article, we hope you get inspired by these two vastly different restaurants and their success stories. 1: Chipotle With more than 3,000 restaurants, this fast-casual chain is nearly a household name. They also need less ingredients, so they have less waste. What makes a restaurant successful?

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Restaurant365

SEPTEMBER 21, 2021

This article was published in Fast Casual. However, between understaffing issues or resources wasted on frequent training, a high turnover rate is costly. Editor’s note: This is part 2 in a two-part series on restaurant tech. The value of employee retention.

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ChowNow

MARCH 6, 2025

In this article, you will learn: Why a loyalty program is essential for your restaurants success. People like to be recognized, and a simple reward for their continued support can turn any casual diner into a consistent regular. Jimmy Johns Sandwiches uses a visits-based loyalty program called Freaky Fast Rewards.

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