Apicbase

MARCH 25, 2024

Managing inventory and supplier ordering is like juggling flaming torches while riding a unicycle (which also happens to be on fire). When restaurant managers or kitchen staff make poor purchasing choices, they face increased food waste, inflated costs and frustrated customers. That’s a daunting task.

Inventory 52

Inventory Management Management Kitchen Safety 52

Culinary Cues

MAY 8, 2023

It sounded like an appropriate title for an article about life in the kitchen. The chef is a financial manager of a business and, as such, must be adept at budget projections, management of inventories (highly perishable ones), and control of production waste. Finally, the chef signs every plate of food that leaves the kitchen.

Kitchen Safety 432

Kitchen Safety Food Safety Coaching Training 432

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. Food cost percentage. Inventory turnover ratio. Your CoGSs is an essential number to have when determining your menu prices, inventory and impacts your net profit margin. Break-even point.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

Culinary Cues

APRIL 23, 2023

But, for a moment, let’s take inventory: [] CHECK YOUR REPERTOIRE: You need not remember every ingredient, in every dish, but you must understand the methods and the result. Wine is part of the experience, and it has an impact on the food experience just as the food experience impacts wine.

Seasonal Menu 484

Seasonal Menu Leadership Training Fine Dining 484

Restaurant Engine

NOVEMBER 24, 2021

Manage your food costs and watch your restaurant grow and thrive. Food prices are rising across the board, and this affects restaurants just like yours. As a food service entrepreneur, you want to control your costs as much as possible, so you don’t have to drastically increase menu prices and pass them on to your customers.

Food 119

Food Management Management Website Management 119

7 Shifts

APRIL 29, 2021

Any establishment that serves food or beverages to guests is eligible. Food trucks, carts, or stands. Food and beverage inventory. Legal and other matters referred to in this article are based on 7shifts' interpretation of laws existing at the time and should not be relied on in place of professional legal advice.

Document 370

Document Restaurant Law Brewery Point of Sale 370

Culinary Cues

DECEMBER 30, 2022

Here are eleven to consider: COMMIT TO LEARNING: Read articles, food history books, professional cookbooks, stories of chefs with their words of wisdom (see list at end of this article), volunteer to work with accomplished chefs after hours, ask for additional responsibilities that provide a chance to learn something new.

Workshop 365

Workshop Article Uniforms Take-out 365

7 Shifts

APRIL 9, 2020

Whether you have been offering delivery and takeout for years, or have had to make a recent pivot during the COVID-19 pandemic, it is important to know which food travels best for delivery—and how to change up your menu to stay profitable while dine-in isn't an option.

Travel 370

Travel Delivery Food Food Order 370

Culinary Cues

APRIL 1, 2024

There would be two Secret Service Agents who would purchase all the ingredients separate from our normal storeroom inventory and would be stationed in the kitchen watching my every move. He never even took one bite of the food that I prepared. Elvis, on the other hand was more difficult to serve than the banquet for twelve hundred.

Back of House 321

Back of House Kitchen Safety Hotels Front of House 321

Restaurant365

MARCH 23, 2022

This article was written by Tony Smith, C hief Executive Officer and a Co-founder of Restaurant365 and featured in QSR. When you misjudge ordering or overspend on food cost, it directly affects your bottom line. Customized forecasting based on historical data helps you improve restaurant operations by reducing food costs over time.

Food 78

Food Waste Inventory Food Order 78

Perfect Daily Grind

MAY 7, 2023

Sourcing and buying green coffee is certainly a big part of this, but efficient inventory management is also paramount. However, with many medium or larger-sized roasters often having anywhere up to a year’s supply of green coffee, how can they manage their inventories as effectively as possible? Read on for more of his insight.

Supplies 176

Supplies Management Management Food Safety 176

Modern Restaurant Management

DECEMBER 12, 2023

From softwares like ChatGPT to self-driving cars like the Tesla Model 3, AI and automation are making remarkable strides In the restaurant industry, these solutions are streamlining various aspects, including inventory management, contactless ordering, customer behavior analysis, and more.

2024 203

2024 Customer Service Social Media Customer Experience 203

The Restaurant Times

OCTOBER 14, 2021

When you open a new restaurant business or are already in one, you are supposed to keep track of everything happening in your restaurant, whether the number of waiters or the amount of inventory available. It’s critical to remain on top of your inventory and control your costs to ensure your restaurant is profitable and growing.

Inventory 52

Inventory Merchandise POS Food Supply 52

Restaurant Clicks

JULY 15, 2021

Food cost is the profit earned from selling food minus the cost of ingredients. Food cost is calculated as a percentage. The cost of food gives insight into how profitable a restaurant or bar is. What Food Cost Says About Your Profits. You can use inventory software to take inventory more efficiently.

Food 78

Food Seasonal Menu Inventory Point of Sale 78

MBB Hospitality

NOVEMBER 15, 2023

In the restaurant industry, managing food costs is not just an operational task—it’s a strategic imperative. Understanding and optimizing restaurant food costs can be the difference between profitability and financial struggle. This means going beyond the surface to scrutinize every aspect of your food expenses.

Seasonal Menu 52

Seasonal Menu Food Waste Loyalty Program 52

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? Talk with them and dig deeper. What are their dreams and what gets in the way?

Training 371

Training Seasonal Menu Back of House Leadership 371

Cheetah

FEBRUARY 23, 2022

To compete, restaurants are reinventing themselves by incorporating emerging food trends into their menus – most notably by showcasing local food products and unique ingredients. But access to these trending food items, with fair pricing and reasonable logistics, has been a nightmare – until now. .

Food 148

Food Food Supply Food Truck Online Ordering 148

Apicbase

APRIL 28, 2023

Every report on food waste is a jaw-dropper. Food waste is a monumental problem with massive consequences. An estimated 32% of all food produced worldwide is lost or wasted from farm to fork (some reports even say between 40-50%). Food loss and waste represent about $940 billion in annual economic losses. on food costs.

Waste 52

Waste Food Point of Sale Inventory 52

The Restaurant Times

AUGUST 10, 2020

One of the most critical expenses that restaurants in Singapore incur on a daily basis is the cost of food. Restaurant inventory is readily prone to contamination, theft, and pilferage which adds to the overall costs. Essential Restaurant Inventory Spreadsheets That Restaurant Operators In Singapore Must Maintain And Track.

Inventory 52

Inventory Operations Waste Uniforms 52

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. Restaurant waste nips away at profitability – why?

Social Media 474

Social Media Cash Management Blog Equipment 474

Restaurant365

SEPTEMBER 9, 2021

This article was published in Fast Casual. Here are five tips on how to use technology to impact one of a restaurant’s biggest expenses: food cost. The first place to apply technology is at the foundation of food cost analysis: tracking cost of goods sold). Engage in tight inventory control.

Food 60

Food Point of Sale Inventory Waste 60

Modern Restaurant Management

MAY 10, 2022

Why should you and your staff spend hours counting inventory, auditing invoices, and combing through contracts? We’re going to park this one here until a little later in this article. Whether you’re taking inventory, ordering supplies, or managing the supply chain – it all costs time and labor.

Supplies 197

Supplies Food Supply Audits Inventory 197

Modern Restaurant Management

AUGUST 28, 2023

In the first episode, General Mills Foodservice corporate chefs Ted Osorio and Jessie Kordosky must throw together a brunch service with no staff, using only what’s on hand in kitchen inventory to create five distinct menu items. It could be featured in an upcoming “Chefs on the Line” episode, article, or post.

Back of House 167

Back of House Customer Service Inventory Operations 167

Culinary Cues

MAY 13, 2023

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. Just like in Escoffier’s kitchen there will be upward reporting through lead cooks, sous chefs, executive sous chefs, pastry chefs, executive chef, and food and beverage directors.

Hotels 430

Hotels Point of Sale Cash Management Training 430

The Restaurant Times

OCTOBER 29, 2021

When it comes to food trucks, a lack of sustainability can give rise to multiple problems. For a mobile business like food trucks catering to multiple locations, it is relatively harder to keep everything clean and be eco-friendly. Setting up a sustainable food truck is, therefore, a new concept. . Inspect Your Vehicle.

Food Truck 97

Food Truck Sustainability 2021 Food 97

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. Take consistent inventories. Take Consistent Inventories (We Know, We’re Sorry). Track waste.

2022 98

2022 Food Seasonal Menu Waste 98

Restaurant Engine

NOVEMBER 10, 2021

Food truck financing can help you take your dream to reality. With a market size of more than one billion , and nearly 35,000 food trucks operating in the United States, food trucks are on the rise. In this article, we answer the question, “Does your new food truck business need financing?” Food Truck Costs.

Food Truck 120

Food Truck Food Equipment Small Business 120

EATER

DECEMBER 14, 2021

Shortly after appearing on TikTok, you can expect to find food media diving in with their own takes, while Harris Teeter has started stocking “As Seen on TikTok” displays. The article went on to recommend that readers run out and buy Kewpie immediately, “as TikTok-famous products tend to sell out fast.” million people and counting.

Food 115

Food Food Supply Point of Sale Food Safety 115

Restaurant Engine

JANUARY 26, 2022

Pay attention to all of your costs when looking at food service financing solutions. For your food service business, the bottom line represents success, and it represents the continuation of your business. For your food service business, the bottom line represents success, and it represents the continuation of your business.

Cash Management 59

Cash Management Food Website Management Inventory 59

Apicbase

MAY 8, 2024

MarketMan offers tools for automating invoicing, recipe costing, and food cost calculations, making it a popular choice among restaurateurs. However, with numerous similar systems available, tailored to various types of food service operations and specific use cases, you might ask, ‘Which software is the best fit for my business?’

Inventory 52

Inventory Food Supply Kitchen Safety Back of House 52

The Restaurant Times

JULY 30, 2020

A restaurant inventory comprises all the items or raw materials required to prepare dishes. As the volume of business increases, inventory management becomes a crucial part of restaurant operations. This article explains how restaurants in the UAE can optimize their inventory using proven restaurant inventory management techniques.

Inventory 52

Inventory Management Management Food Supply 52

7 Shifts

SEPTEMBER 16, 2021

It means guests love the food you serve so much that one location simply won’t cut it — and you get to serve more customers, generate more revenue , and expand your business. Expanding your place in the food service industry happens in one of two ways — developing a new restaurant concept or replicating an existing one.

Management 370

Management Management Document Hiring 370

Culinary Cues

JUNE 16, 2023

Shawn started in garde manger where he learned about cheese, fruits he had only heard of the presentation of food for the eye, and how to let ingredients speak for themselves. At the same time, his after-hours studies helped him to understand food safety and sanitation, the “why” behind cooking methods, and the history of the profession.

Kitchen Safety 331

Kitchen Safety Back of House Hotels Food Safety 331

Culinary Cues

DECEMBER 3, 2022

We review the bakery components on the special menus for the day and typical inventory of baked goods for restaurant service. Stay tuned for the next article – FULL HOUSE -ALL HANDS-ON DECK. Over 800 articles about the business and people of food). More than 50 interviews with the most influential people in food.

Back of House 340

Back of House Hotels Front of House Book 340

Sling

APRIL 27, 2023

In this article, we examine the specific goals of restaurant operations management and discuss a number of ways to help you improve the program in your own business. But it’s about more than just ordering as much inventory as your storage spaces can hold and hoping for the best.

Operations 78

Operations Management Management Inventory 78

The Restaurant Times

AUGUST 5, 2022

If you are planning to start your food truck, you must know that it involves a lot of work because you will be competing with more than 35,000 food trucks that are currently operating in the US. The number of food trucks has grown almost four times in the last decade resulting in very high competition. Food Service License.

Food Truck 52

Food Truck Design Food License 52

Culinary Cues

SEPTEMBER 27, 2023

So, let’s take inventory. You can become a chef, an executive chef, restaurateur, food and beverage director, culinary teacher, or consultant. How we approach this determines our assessment of what we have chosen to do for a career. I might eventually just go with my gut feeling, but listing the good, the bad, and the ugly was a help.

Employee Relations 389

Employee Relations Fine Dining Training Communication 389