Future Food

SEPTEMBER 6, 2023

As the cost of living pressures continue to bite in Australia, consumers are becoming increasingly discerning about where, when and how much of their disposable income they spend on eating out. Sustainability of F&B businesses can be seen as an indicator of how the above cost of living pressures are realised.

Hospitality 78

Hospitality Loyalty Program Retail Food 78

Margin Edge

FEBRUARY 3, 2022

With all that in mind, now more than ever, restaurants are looking for ways to lower food costs that don’t take up too much time or too many resources from already stretched thin operations. 6 Ways to Reduce Food Costs. Track key item costs. Track waste. Take consistent inventories. Keep your menu seasonal.

2022 98

2022 Food Seasonal Menu Waste 98

Future Food

SEPTEMBER 4, 2023

As the cost of living pressures continue to bite in Australia, consumers are becoming increasingly discerning about where, when and how much of their disposable income they spend on eating out. Sustainability of F&B businesses can be seen as an indicator of how the above cost of living pressures are realised.

Hospitality 78

Hospitality Loyalty Program Fast Casual Food 78

Restaurant365

SEPTEMBER 9, 2021

This article was published in Fast Casual. While increasing top-line sales is important, to increase bottom-line revenue, it’s also key to control costs. While increasing top-line sales is important, to increase bottom-line revenue, it’s also key to control costs. Track cost of goods sold accurately and frequently.

Food 60

Food Point of Sale Inventory Waste 60

Culinary Cues

APRIL 22, 2024

I suppose it was only inevitable that this new method of doing business would creep into restaurant and other food related businesses. Okay, I understand everything costs money and prices continue to rise but take a breath and think about what we are doing. Bread has always been a given.

Consumer Goods 284

Consumer Goods Pricing Customer Experience Hospitality 284

Culinary Cues

OCTOBER 27, 2023

A chef centric operation relies on the life experiences, acquired skill, and reputation of the chef to create a menu concept that has a strong footing in profitability and execute the same in a consistent, cost-effective manner. This leads not only to product consistency, but also cost dependability.

Hiring 392

Hiring Training Pricing Leadership 392

7 Shifts

OCTOBER 30, 2023

Disclaimer: The information contained in this article is general in nature and businesses should consider whether the information is appropriate to their needs. Food safety training Florida law (specifically, F. 509.049 ) requires food safety training for every employee in food service.

Restaurant Law 221

Restaurant Law Certification Food Safety Cash Management 221

Margin Edge

SEPTEMBER 2, 2020

can food costs percentages stay the same or even shrink? There are 6 major features within MarginEdge that help you consistently hit lower food costs. How we turn this tech into amazing food cost management…. #1 With MarginEdge, I know our food costs right away. food cost.”.

Food 98

Food Waste Pricing Food Supply 98

Culinary Cues

DECEMBER 21, 2023

Those months when food cost percentages were out of whack, and labor cost efficiency was 10 percent higher than budget helped me to know where to look for problems in the future. I am especially grateful for the attention paid to sanitation, food safety, and organization. For that I am eternally grateful.

Kitchen Safety 416

Kitchen Safety Food Safety 2024 Inventory 416

Culinary Cues

APRIL 29, 2024

There is a noble side to preparing and serving food. There is an exciting, creative side to preparing and serving food that attracts many and provides a sense of enjoyment for all who choose to dedicate themselves to it. Cost cutting measures will come up from a grassroots perspective rather than a mandated approach from above.

Front of House 216

Front of House Back of House Training Customer Service 216

Culinary Cues

MAY 8, 2023

It sounded like an appropriate title for an article about life in the kitchen. He or she must be able to make quick adjustments when costs are not in line and be able to pinpoint where problems may exist. Finally, the chef signs every plate of food that leaves the kitchen.

Kitchen Safety 428

Kitchen Safety Food Safety Coaching Training 428

Culinary Cues

JULY 23, 2023

Deep inside that crusty exterior, behind the veil of authority, underneath the hard-nosed, sometimes reactionary body of a chef lies a person who is haunted by an unrelenting need to be expressive, do things exceptionally well, and be more self-critical than any writer for the local food column will ever be.

Guest Recovery 404

Guest Recovery Seasonal Menu Presentation Customer Experience 404

The Restaurant Times

JUNE 28, 2021

As a solution to this problem, most of the food consumed in the UAE is imported from other countries. The food import bill has already reached USD 100 billion in 2015 and is anticipated to grow four times by 2025. This is one of the main reasons why food costs in the UAE are high. Track And Manage Food Prices.

Food 52

Food Inventory Seasonal Menu Food Order 52

Aaron Allen & Associates

AUGUST 23, 2019

How to Reduce Food Cost Responsibly Is your menu properly aligned with existing and emerging consumer dining behaviors and trends that could impact purchase price, frequency, check average, and product preferences? More questions to help optimize food costs here. Learn more about how we can help.

Article 76

Article Audits Social Media 2009 76

BNG Point of Sale

AUGUST 27, 2021

Kitchen Gross Profit Margin and Food Cost . Unfortunately for many entrepreneurs who find themselves in this situation in the food industry, there is no easy answer when it comes to improving margins; you need to try different things and see what works best for you to get a good return on investment. . Food Trucks: 6-9% .

Food 52

Food Point of Sale Online Ordering Loyalty Program 52

Culinary Cues

NOVEMBER 25, 2023

There are ample opportunities to cut corners for the sake of the bottom line, there are loads of ways to take advantage of your employees, there is always a temptation to overcharge to control food cost, and avoiding change because it is disruptive is always whispering in your ear. Don’t do it! It shows that you notice and care.

Seasonal Menu 353

Seasonal Menu Food Supply Training Presentation 353

Culinary Cues

OCTOBER 19, 2023

How many people in your kitchen alone could be the next great chef, the owner of a chain of restaurants concepts, the developer of a great new food product line, or the winner of a James Beard Award as a Rising Star? Let them know what your China and glassware costs are so they pay close attention to breakage.

Training 367

Training Seasonal Menu Back of House Leadership 367

Culinary Cues

SEPTEMBER 4, 2023

This may seem like a strange topic for a blog focused on the restaurant industry and the world of food but hear me out. And urban bars and restaurants are finding it near impossible to fill their seats (especially during the once busy lunch period) and meet the cost of doing business. Food for thought.

Social Media 348

Social Media Food Safety Retail Back of House 348

Culinary Cues

MAY 3, 2023

Sure, it will cost considerably more than what you are buying off the back of a “one stop” vendor truck, but it’s worth it. I remember reading an article about a studio drummer by the name of Bernard Purdy who has played on more records than you can count. They are out there.

Food Truck 467

Food Truck Customer Experience Food Supply Take-out 467

BNG Point of Sale

SEPTEMBER 7, 2021

Average Markup of Food for Restaurants . The food industry abides by a cost-to-menu price standard, which is 28% to 32%. Average Markup on Food Costs for Restaurants . The industry standards dictate how much markup restaurants can have based on their costs; this ratio varies between 28%-32%. .

Fast Casual 52

Fast Casual Food Point of Sale Pricing 52

Margin Edge

MAY 10, 2021

Managing what happens afterwards, when the rubber of your cost assumptions meets the road of real-world operations, is where it gets more complicated. Get Real-Time Insights into Your Food Costs: Try MarginEdge Free until July. 1) Monitor Your Food Costs Closely. Here are five ways you can keep up.

Food 52

Food Point of Sale Fast Casual Seasonal Menu 52

Culinary Cues

JUNE 7, 2023

If you’re reading this article, it’s because you have suffered from the ill effects of stress on the job. There will always be waiting guests with high expectations, labor issues, cost control challenges, and reputations to worry about, so the question is how you (we) will effectively deal with them. Well, maybe there is.

Training 326

Training Article Café Take-out 326

Culinary Cues

OCTOBER 30, 2023

Yes, it’s true – when the Michelin Guide decided to recognize some exceptional street food vendors with Michelin Stars, they broke the barrier of snobbery noting that excellence can happen outside of traditional fine dining. If fine dining is your objective, then make the commitment knowing what’s involved. Excellence attracts excellence!

Fine Dining 353

Fine Dining Front of House Dine-in 2016 353

Culinary Cues

DECEMBER 15, 2023

When you see a doctor or nurse walking towards your local hospital for another 12-hour shift, stop and say: “thanks for taking care of all who are in need”, it costs you nothing and means a great deal. When a local cop or firefighter drives down the street – take a moment to wave and shout out: “thanks”!

Hospitality 380

Hospitality Travel Uniforms 2024 380

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. Table of Contents: Cost of Goods Sold. Labor costs and labor cost percentage. Food cost percentage. Prime costs. Customer Acquisition Costs. Cost of Goods Sold.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

Culinary Cues

DECEMBER 5, 2023

PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 800 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 70 interviews with the most influential people in food

Kitchen Safety 366

Kitchen Safety Food Safety Back of House Front of House 366

Culinary Cues

MAY 12, 2022

We deal with highly perishable goods, unpredictable customer behavior, swinging door staffing, and constantly escalating cost of goods. These are the restaurants where dining is much, much more than just consuming food. Search through the more than 700 articles on the business of food. Prime Filet or 14 oz.

Pricing 352

Pricing Training Consumer Goods Customer Experience 352

Culinary Cues

AUGUST 7, 2021

This is defined in articles from local newspapers to the New York Times, from industry magazines and websites to social media, and from industry blogs to podcasts by the dozens – everyone states the problem, points a finger, and portrays the issue as someone else’s doing.

Social Media 474

Social Media Cash Management Blog Equipment 474

Culinary Cues

FEBRUARY 26, 2024

There was a time, maybe not too long ago, when you knew very little about food and cooking. Remember that first plate of food that you slid into the pass? You invested your own time to learn about menu planning, purchasing, cost controls, and even a touch of marketing. You added a skill to your bag of tricks.

Food Order 342

Food Order Presentation Café Waste 342

Culinary Cues

JANUARY 20, 2024

Whether a quick service restaurant, family dining, food truck, or white tablecloth fine dining operation – there will always be some level of price sensitivity. Value need not be focused entirely on price, it is, after all, the full experience of food, service, ambience, and context that excites people about dining out.

Fine Dining 389

Fine Dining Food Truck Back of House Pricing 389

Culinary Cues

APRIL 15, 2023

Here’s the kicker: It cost each restaurant $900 to participate in the week (I guess to cover town wide promotion expenses) and every restaurant must agree to deep discount pricing for guests. It’s early spring, mud season as it is commonly called, and they are putting in a Yeoman’s effort at organizing another restaurant week.

Seasonal Menu 447

Seasonal Menu Café Point of Sale Social Media 447

Culinary Cues

JULY 22, 2021

There have been numerous articles from restaurateurs asking customers to “give us a break, be patient, we’re trying our best, it’s not our fault that the food isn’t quite right, that the service is painfully slow, that servers are not well trained, or we just seem to be disorganized.” have a problem Houston.

Guest Recovery 448

Guest Recovery Uniforms Point of Sale Customer Experience 448

Modern Restaurant Management

DECEMBER 12, 2023

In this article, I will share my perspective on the current state of automation and why I believe it is poised for significant growth in 2024. For instance, our waiter robot, Servi, can handle tasks such as food delivery and table clearing, enabling restaurants to operate more efficiently with fewer employees.

2024 203

2024 Customer Service Customer Experience Social Media 203

Culinary Cues

MAY 13, 2023

If you can afford the cost and the time, of course a culinary school would help as an integral part of your plan. As an example – garde manger really only exists in these types of properties where cold food can rule the day with banquets and special events. So where will you get exposure to much, if not all of that?

Hotels 426

Hotels Point of Sale Cash Management Training 426

Modern Restaurant Management

FEBRUARY 16, 2022

You can't scroll news sites without seeing more articles about inflation, but was does it mean for restaurants? Shifting costs are always affecting the profitability of running a restaurant. Business owners should routinely track increased costs and adapt. What is some advice for them to contain costs and stay profitable?

Cash Management 207

Cash Management Food Supply Seasonal Menu Social Media 207

Modern Restaurant Management

SEPTEMBER 9, 2022

With people dining out less, some restaurant owners are increasingly trying to cut costs to stay afloat. This article will cover how implementing automation tools like IoT monitoring can save your business money, protect your inventory, and save time. Rising Overhead Costs Are Hiking up Prices. percent, the highest in 40 years.

Inventory 189

Inventory Waste Equipment Pricing 189

7 Shifts

APRIL 30, 2021

Food, alcohol, and cash are common victims of theft—but business owners have to look beyond physical goods. Costs To a Business. How much can it cost my business? It's all too common, and a 2017 study showed that buddy punching alone costs U.S. These can add up over time and end up costing you a significant amount.

Restaurant Law 370

Restaurant Law White Paper Cash Management Small Business 370