Culinary Cues

DECEMBER 5, 2023

In other words – patience and persistence – it takes time to build the skills and knowledge necessary to get to your destination. In all cases I would encourage you to take a step back, breathe deep, put down your knife, and check your enthusiasm for right now. This is where real cooking CAN take place.

Kitchen Safety 366

Kitchen Safety Food Safety Back of House Front of House 366

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). Demand forecasting for restaurants puts out the flames, takes the guesswork out of purchase orders and streamlines the supply chain. That’s why it often goes wrong.

Inventory 52

Inventory Management Management Kitchen Safety 52

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 417

Point of Sale Inventory Employee Relations Customer Service 417

Modern Restaurant Management

JUNE 23, 2022

Consumers visit a fast food or quick serve restaurant (QSR) with a goal in mind: secure a tasty meal incredibly quickly. Once upon a time, a frontline employee at a fast food restaurant did not necessarily need technological skills to apply for the job. Who makes the magic happen? Cashiers, cooks, and other QSR crew members.

Food 186

Food Food Safety Front of House Fast Casual 186

7 Shifts

APRIL 29, 2021

The application will remain open until funding runs out. Take a look at the program guide (in English and Spanish ) and the sample application. Any establishment that serves food or beverages to guests is eligible. Food trucks, carts, or stands. Food and beverage inventory. How do I apply? Bars and lounges.

Document 370

Document Restaurant Law Brewery Point of Sale 370

Squirrel Systems

MAY 22, 2020

Through this article we will look at a few interesting examples of how restaurants have transformed their take-out offerings to stay efficient during this period of reduced sales and satisfy customers through innovative technologies. How can I optimize take-out at my restaurant?

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Take-out Innovation Food Safety Kitchen Safety 52

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

Culinary Cues

SEPTEMBER 14, 2023

There are masters to serve, people who depend on the work of the culinary professional, who trust that their food will be prepared properly, that it will be managed and handled well, and the plate viewed as an important canvas on which the technician and artist paints. You see a little out of sorts, what can I do to help?”

Employee Relations 382

Employee Relations Training Fine Dining Take-out 382

Culinary Cues

AUGUST 7, 2021

If we see the challenge as something that has an answer if we take the time to really push our problem-solving skills, then a solution will eventually present itself. The unpredictable nature of customer buying habits pushes restaurants to maintain inventories that exceed what is reasonable – why? Challenges solved. We can do this.

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Social Media Cash Management Blog Equipment 474

Sling

OCTOBER 1, 2021

The solution is simple: Calculate your restaurant’s food cost percentage. 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. Food Cost Percentage: Definition. What Is A Good Food Cost Percentage?

Definition 78

Definition Food Seasonal Menu Inventory 78

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. There are plenty of options out there (i.e.

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Travel Delivery Food Food Order 370

Culinary Cues

MAY 13, 2023

Those who are serious about holding the chef title some day; the ones who are “in it, to win it”, are always wondering what’s the best path to take. Remember that being “the chef” will take you away from much of the day-to-day cooking, the adrenaline rush, and the team excitement that drew you to the kitchen in the first place.

Hotels 426

Hotels Point of Sale Cash Management Training 426

Culinary Cues

DECEMBER 3, 2022

I shout while frantically rubbing my calf trying to work out that Charlie horse pain. I spend 15 minutes on the stationary bike still trying to work out that leg cramp, rush through50 sit-ups, take shower and shave, and down two more cups of coffee. I swear by it and never waver from taking the time to touch base with everyone.

Back of House 337

Back of House Hotels Front of House Book 337

Culinary Cues

JANUARY 23, 2023

Some of us know that winning takes loads of hard work, conditioning, and focus, while others hope they can win without the effort. Reaching for that carrot may be enough to keep you going, reaching that carrot will help to fulfill you, and pushing the carrot even further out will either inspire or frustrate you. That NEVER works!

Coaching 374

Coaching Sports Point of Sale Take-out 374

Modern Restaurant Management

MAY 10, 2022

Why should you and your staff spend hours counting inventory, auditing invoices, and combing through contracts? Nobody has time for that when there is a crowded dining room, to-go orders flying out the window and customers complaining about their favorite menu items going up in price. Take food cost management for instance.

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Supplies Food Supply Audits Inventory 193

Culinary Cues

AUGUST 7, 2023

Those who have an out-of-control dependence find it difficult to act rationally, to make clear decisions, to think about their own wellbeing or that of others, to become somewhat irresponsible, and push aside logic. I am just trying to figure myself out and come up with the answers that many seek. I’m in control so leave me alone!”

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Café Take-out Inventory Blog 340

Culinary Cues

JUNE 16, 2023

The thought of being in debt for decades didn’t sit right, even though his dream was to learn in a formal way and take the time to go through the process step – by -step. It was great, but my back didn’t agree, and I eventually had to step out of that role. Take care of it and keep it sharp.

Kitchen Safety 327

Kitchen Safety Back of House Hotels Food Safety 327

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

Sling

JUNE 9, 2023

Running a successful restaurant isn’t just about serving great food. So, in this article, we discuss some of the most important restaurant costs, how to calculate them, and how to use them to run your restaurant better. For the remainder of this article, we’ll use one month as our time period of choice.

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Operations Inventory Food Supply Point of Sale 78

Xtra Chef

AUGUST 12, 2020

Food costs are one of the most significant factors of a restaurant’s success. Knowing your restaurant food costs helps with menu pricing, affects prime costs, and plays an integral part in remaining profitable. But managing restaurant food costs can be challenging. What’s in The Restaurant Food Costs Guide?

Food 120

Food Inventory Waste Food Order 120

Sling

JUNE 4, 2023

In this article, we discuss some of the key performance indicators that all restaurant managers should know, how to calculate these important restaurant ratios, and what to do with the numbers when you’re done. Plug those numbers into the following formula to find out the total cost of everything that you sell to your customers.

Inventory 78

Inventory Article Blog Food Supply 78

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. Before you let a curve ball throw you off your game or decide in the moment that cooking is not a great profession – look at this list and find out where you sit overall.

Employee Relations 385

Employee Relations Fine Dining Training Communication 385

Modern Restaurant Management

SEPTEMBER 25, 2020

Kyle Gorlie opened his Vet Chef food truck in 2016. But Gorlie’s plans don’t stop with the food truck. In fact, a restaurant was his initial plan after graduating from culinary school until he started planning and realized a food truck was a better choice. Why Is a Food Truck a Smart First Step?

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Food Truck Food Food Safety Point of Sale 231

Culinary Cues

SEPTEMBER 21, 2023

Funny, they all started out the same but took different paths. Their chefs started them peeling vegetables, cracking eggs for breakfast, putting away food deliveries, and so on. If you take an interest, I will push you and give you plenty of opportunities to grow. So, what did you learn – Jack?” Well, Jack. You never know.

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Back of House Hotels Uniforms Certification 265

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. Track waste. Track key item costs. Keep your menu seasonal.

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2022 Food Seasonal Menu Waste 98

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

Margin Edge

OCTOBER 19, 2021

Out of every ounce of food you purchase, it is guaranteed that not all of it will end up on your guests’ plates. Wasting food in and of itself isn’t a cardinal sin (unless you ask our mothers), but the degree of variance between what you use and what you sell can get you in trouble with your bottom line.

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Waste Food Inventory POS 75

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

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?” Equipment Loans.

Food Truck 120

Food Truck Food Equipment Small Business 120

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.

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Food Truck Sustainability 2021 Food 97

7 Shifts

APRIL 3, 2020

That is what we are going to answer in this blog—providing you with steps you can take right now to reduce your costs and boost your revenue to keep your restaurant profitable during COVID-19. Sides are cheaper than entrees, so the more sides you can peddle through your delivery channels, the more profit you’ll get out of your delivery.

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BOH POS Influencer Point of Sale 368

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 29, 2024

Every few months, a media article declares the death of ghost kitchens as a viable business model. According to Statista , in 2023, the revenue of online food delivery was estimated at over $1 trillion, and it is expected to hold a 50% share of the drive-thru and takeaway food service markets by 2030. Commissary kitchen.

Kitchen Safety 52

Kitchen Safety Front of House Online Ordering Food Order 52

EATER

DECEMBER 14, 2021

When I found the shopkeeper and asked him where the Kewpie was, he threw his hands up in disgust: “Sold out! 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. he yelled before shuffling away.

Food 110

Food Food Supply Point of Sale Food Safety 110

7 Shifts

MARCH 10, 2022

To help you narrow down your search, here are 24 of out favorite restaurant management apps to start using in your restaurant today. Their impressive list of features also includes the ability to make real-time menu and inventory changes and to split bills - a task that often produces splitting headaches - with ease. Apple | Android.

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Management Management Operations Point of Sale 195

Goliath Consulting

JUNE 15, 2021

Since the start of the pandemic, safety measures such as social distancing, lockdowns and mask-wearing have completely changed our understanding of how consumers spend on food. We saw customers stockpiling on groceries and supplies in homes instead of going out to eat, raising retail sales by 29 percent over the previous year (1).

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Supplies Food Supply Fast Casual Front of House 165

Culinary Cues

DECEMBER 8, 2022

The anxiety building up to a full house in the hotel packed with a series of food events has made it impossible to relax. The event wall was filled with clip boards, each holding the food function of the day. Out front, the service staff is just as methodical and organized.

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Front of House Back of House Seating Food Truck 397