Cheetah

NOVEMBER 17, 2021

Pinching pennies might have worked pre-Covid, but to survive today’s increased wages and higher food costs restaurants will have to find new ways to increase profits. To bolster profits, restaurant operators need to charge more without turning off patrons. The Food Waste Pandemic.

Waste 148

Waste Compost Food Social Media 148

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

7 Shifts

JUNE 4, 2021

Business is often a game of numbers, and restaurants are no exception. And while you may not picture a restaurant manager or worker parked at a desk to work, it's a huge part of restaurant management. But what should be measured, and how? Food cost percentage. How to Calculate cost of goods sold (COGs).

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

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. In this article, we look at how food service entrepreneurs are finding creative ways to manage food costs. Pre-Portion Your Food.

Food 118

Food Management Management Website Management 118

7 Shifts

SEPTEMBER 16, 2021

Managing multiple restaurant locations is a good challenge to have. 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. But to be clear, multi-location restaurant management is challenging.

Management 370

Management Management Document Hiring 370

Modern Restaurant Management

JUNE 15, 2021

When the pandemic hit, many restaurants focused on expenses. While what consumers eat won’t change, post-COVID-19, how they will get it will. The pandemic effectively accelerated trends in how restaurants interact with customers. Menus were trimmed to a fraction of original size.

Technology 201

Technology Loyalty Program Front of House Online Ordering 201

Culinary Cues

APRIL 5, 2021

By the time I graduated from high school I had worked at a few restaurants and found myself holding down a line position dropping fries and fish fillets into 375-degree oil. For years now I have preached how important it is to establish your goals and then create a roadmap to get to your eventual destination.

Take-out 377

Take-out Small Business Food Order Café 377

Apicbase

APRIL 18, 2024

Restaurant reports turn chaotic data into clear, digestible information. Combined with restaurant analytics software , they allow you to uncover insights hidden in the raw data. In this article, we’ll discuss the importance of restaurant reports and how to access the right insights. What Are Restaurant Reports?

Operations 52

Operations Inventory Waste Food Order 52

Sling

MAY 9, 2023

Efficient and effective restaurant operations don’t just happen. The result of all that effort can be a successful restaurant that runs well even when you’re not there. In this article, we discuss some of the best ways to improve your restaurant operations and introduce you to the tools that can help make that easier.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Tableo

JULY 18, 2023

Restaurant inventory management is a process for identifying more cost-effective food, beverage and supply orders while keeping track of the materials and supplies you have on hand for shifts. FIFO (First-In, First-Out) method The FIFO system lowers the chance of deterioration and waste by ensuring that older stock is used first.

Inventory 75

Inventory Management Management Audits 75

Open for Business

FEBRUARY 29, 2024

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.

License 78

License Certification Kitchen Safety Food Safety 78

Modern Restaurant Management

JUNE 23, 2020

There are two key reasons for moving to more sustainable gastronomy: one is because climate change is threatening our very food supply, and the other is that how we are currently producing food is contributing to climate change. For many there’s the will to take action but not the know how to do it.

Sustainability 164

Sustainability 2030 Food Supply Waste 164

Apicbase

OCTOBER 28, 2022

Drastic price hikes are the last resort for restaurants. In this article, we explore five ways to keep the back-of-house expenses of your restaurants structurally low , so that you don’t have to implement overly heavy price increases to bolster your bottom line. That way, you can keep price increases minimal.

Pricing 98

Pricing Point of Sale Inventory Seasonal Menu 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.

Waste 52

Waste Food Point of Sale Inventory 52

Sling

APRIL 27, 2023

Restaurant operations management is essential for the long-term health of your business. 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. Table of contents What is restaurant operations management?

Operations 78

Operations Management Management Inventory 78

Apicbase

MARCH 25, 2024

Demand forecasting for restaurants puts out the flames, takes the guesswork out of purchase orders and streamlines the supply chain. When restaurant managers or kitchen staff make poor purchasing choices, they face increased food waste, inflated costs and frustrated customers. What is Demand Forecasting for Restaurants?

Inventory 52

Inventory Management Management Kitchen Safety 52

Open for Business

APRIL 24, 2023

Like most businesses these days, restaurants are on the lookout for ways to become more environmentally conscious. In the process, many restaurant owners discovered that some sustainable practices—especially the ones that focus on reducing waste—can come with significant cost savings.

Sustainability 78

Sustainability Compost Waste Agriculture 78

The Restaurant Group

JULY 29, 2022

How Important Is Your Layout. Food, vendors, access to quality ingredients, staff — there are so many aspects to a restaurant that it can be easy to overlook a pivotal and foundational aspect: your layout. The layout of your restaurant also impacts your customer experience. What Is a Restaurant Floor Plan Layout?

Kitchen Safety 78

Kitchen Safety Seating Restaurant Law Food Safety 78

Cheetah

JULY 1, 2021

The pandemic has exacerbated the restaurant labor crisis and there is only one way out – offering staff higher wages and improving benefits. To achieve this while still staying in the black, restaurants need to significantly increase profit margins, but how? Reading Time: 5 minutes. Table of Contents.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

Cheetah

JULY 1, 2021

The pandemic has exacerbated the restaurant labor crisis and there is only one way out – offering staff higher wages and improving benefits. To achieve this while still staying in the black, restaurants need to significantly increase profit margins, but how? Reading Time: 5 minutes. Table of Contents.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

The Restaurant Times

OCTOBER 29, 2021

Sustainability is a concept that has gained popularity everywhere, including in the restaurant industry. 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.

Food Truck 97

Food Truck Sustainability 2021 Food 97

Sling

MARCH 15, 2024

In this article, we’ll tell you what workforce forecasting is and how it benefits your company. Then we’ll walk you through how to implement your own workforce forecasting plan. You don’t want to pay too much and waste your budget when there is no need, but you can’t be left without an essential resource or crucial skill.

Management 78

Management Management Employee Relations Recruiting 78

Apicbase

MARCH 28, 2024

Restaurant back-of-house operations form the backbone of a restaurant’s success. These include food production and inventory management. Additionally, the BOH handles food safety and restaurant administration. For a restaurant to function successfully, the two departments should work together harmoniously.

Back of House 52

Back of House FOH BOH Front of House 52

Sling

SEPTEMBER 29, 2023

In this article, you’ll learn what a fixed schedule is, how to implement one in your business, and the advantages and disadvantages that come with it. Advantages of a fixed schedule Disadvantages of a fixed schedule How to implement a fixed schedule for your team Is a fixed schedule right for your restaurant? to 5:00 p.m.

Waste 78

Waste Hiring Management Management 78

Margin Edge

FEBRUARY 3, 2022

Corporate Executive Chef Stephen Lyons, Clyde’s Restaurant Group. Running a restaurant has never been for the faint of heart, and the COVID-19 pandemic has only made staying afloat even harder. 6 Ways to Reduce Food Costs. Track waste. Get a restaurant management system. Take consistent inventories.

2022 98

2022 Food Seasonal Menu Waste 98

Ken Burgin

JUNE 7, 2022

Now more than ever, with soaring supply prices, staff shortages and crazy weather, sustainability makes sense across all business areas – it’s much more than recycled packaging and local vegetables. So let’s look at how it can make your business stronger. first appeared on Ken Burgin.

Recycling 60

Recycling Sustainability Compost Food Supply 60

The Restaurant Times

DECEMBER 30, 2020

Most restaurant owners fail to keep a tight check on restaurant inventory, and this is the biggest mistake they make. By not tracking inventory, you may be unwittingly increasing the food costs. This article discusses how restaurants in the UAE can monitor their restaurant inventory and control food costs.

Inventory 98

Inventory Cash Management Food Food Order 98

Touch Bistro

MAY 10, 2021

And one area that is often overlooked is the question of how to reduce food waste in restaurants. Food waste costs restaurants a staggering $162 billion per year , and in America alone, restaurants generate as much as 33 billion pounds of food waste per year.

Waste 59

Waste Food Compost Tip Distribution 59

Restaurant365

SEPTEMBER 9, 2021

This article was published in Fast Casual. Editor’s note: This is part 1 in a two-part series on restaurant tech. Restaurant profit margin is determined by two high-level components: sales and expenses. Restaurants can leverage technology to optimize spending on expenses, directly adding to the profit margin.

Food 60

Food Point of Sale Inventory Waste 60

Apicbase

SEPTEMBER 30, 2022

Margins in the restaurant sector are wafer-thin. But the restaurant sector isn’t just any other sector. Modern restaurant technology has made huge leaps in recent years, allowing workflows in both the front and back of house to be thoroughly improved. The results are significant cost savings without too much effort.

Technology 52

Technology Operations Inventory Food Order 52

Margin Edge

FEBRUARY 24, 2022

The cost of goods sold, or COGS, are hands down something anyone who’s run a restaurant knows about. 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. Take sushi vs beer.

Inventory 82

Inventory Point of Sale Waste Fine Dining 82

The Restaurant Times

MARCH 6, 2023

Making enough money to keep your restaurant running is one of the major challenges a restaurant faces. For this reason, the profit margin of your restaurant is one of the defining factors of its success. That said, with the right strategies, your restaurant can be an exception and report high-profit margins. Read along!

Food Truck 52

Food Truck Point of Sale Employee Relations Equipment 52

Restaurant Engine

JANUARY 26, 2022

Pay attention to all of your costs when looking at food service financing solutions. This is ultimately the sustainability of your restaurant. This also refers to the last line on your restaurant’s balance sheet – where you show profit and loss and your net operating income. Look for similar restaurants. tweet this).

Cash Management 59

Cash Management Food Website Management Inventory 59

Restaurant Engine

MAY 12, 2021

More and more of your restaurant customers are demanding online delivery. In this article, we look at saving money with cloud kitchens , and how you can benefit from this trend. The cloud kitchen is a delivery-only restaurant with no space for customers to dine in. They want convenience and safety. tweet this).

Kitchen Safety 111

Kitchen Safety Online Ordering Mobile Ordering Customer Service 111

Tableo

JULY 13, 2023

Any business, including restaurants, must have a strong web presence to succeed in the digital age. A well-designed website can draw in new customers, highlight your food and ambiance, and offer essential details like the address and opening times. But do you really have the time or enough technical know-how to get them to work?

Website Management 73

Website Management SEO Online Ordering Hiring 73

Margin Edge

SEPTEMBER 2, 2020

You may have known how your menu performed on COGS% before the pandemic, but the changes to our industry over the last few months has made hitting those same numbers an extreme sport. can food costs percentages stay the same or even shrink? . – can food costs percentages stay the same or even shrink? food cost.”.

Food 98

Food Waste Pricing Food Supply 98

BNG Point of Sale

FEBRUARY 8, 2021

Owning a restaurant requires a mix of delicious food and drinks, reliable service, and efficiency in your operations. Hitting the right balance is an ongoing challenge for the restaurant industry. As a restaurant owner yourself, you may be confused about how to achieve it all. The good news is it’s possible.

Operations 98

Operations Mobile Ordering POS Online Ordering 98