Culinary Cues

MAY 8, 2023

It sounded like an appropriate title for an article about life in the kitchen. If a chef can manage a week or two here or there it will be at that rare time when business is off and even then, chefs are checking their email a few times a day to see what crisis is occurring while they try to relax.

Kitchen Safety 432

Kitchen Safety Food Safety Coaching Training 432

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

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

Culinary Cues

DECEMBER 21, 2023

The dishwashers who failed to show up, the fellow cooks who called out at the last minute, and the host who didn’t understand the importance of managing the door were part of a master plan that helped us to learn how to survive in adverse conditions. Yes, I am grateful for all of this.

Kitchen Safety 419

Kitchen Safety Food Safety 2024 Inventory 419

Restaurant Engine

NOVEMBER 24, 2021

Manage your food costs and watch your restaurant grow and thrive. In this article, we look at how food service entrepreneurs are finding creative ways to manage food costs. In this article, we look at how food service entrepreneurs are finding creative ways to manage food costs. But what can you do? tweet this).

Food 119

Food Management Management Website Management 119

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

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. Different Types of Restaurant Food Waste.

Waste 59

Waste Food Compost Tip Distribution 59

7 Shifts

JUNE 4, 2021

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. If it's not measured, it won't be managed. In this article, we'll go into 15 key performance indicators for restaurants, why they're important, how to calculate them, and more. Prime costs.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

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

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

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?

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Social Media Cash Management Blog Equipment 474

The Restaurant Times

AUGUST 10, 2020

Restaurant inventory is readily prone to contamination, theft, and pilferage which adds to the overall costs. Therefore, it is essential to keep a keen eye on the inventory to ensure that there is no wastage or unnecessary expenses. Mentioned below are some vital inventory s that must be looked for. . Perpetual Inventory Form.

Inventory 52

Inventory Operations Waste Uniforms 52

Apicbase

MAY 8, 2024

The right restaurant management software significantly enhances efficiency and control of operating costs. ’ This article explores MarketMan’s features and assesses their suitability for different restaurant types. Inventory management: MarketMan tracks inventory and reports on stock counts and total value.

Inventory 52

Inventory Food Supply Kitchen Safety Back of House 52

Modern Restaurant Management

JUNE 15, 2021

Inventory stock changed significantly. These non-paper menus can be changed swiftly, allowing restaurants to remove items when inventory lags and promote items that have higher margin. In the best of circumstances, they should be linked to inventory and automated kitchens. Menus were trimmed to a fraction of original size.

Technology 195

Technology Loyalty Program Front of House Online Ordering 195

Apicbase

APRIL 18, 2024

In this article, we’ll discuss the importance of restaurant reports and how to access the right insights. Restaurant reports turn raw data into useful information, helping restaurant managers make better choices. Why Restaurant Reporting Matters Restaurant reporting is a critical tool for managers. What Are Restaurant Reports?

Operations 52

Operations Inventory Waste Food Order 52

Sling

MAY 9, 2023

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. 4) Minimize food waste Minimizing waste is essential because food costs are one of the largest expenses that most restaurants have to contend with.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Sling

AUGUST 6, 2020

If you’re looking for a way to ensure that projects large and small are successful, implement project management methodologies into your workflow. The methodology you adopt serves as the foundation of your activities and defines how you and your team work, communicate, and manage the tasks involved. Standup meetings for each team.

Management 78

Management Management Small Business Government 78

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. Closely manage your inventory. Restaurant inventory management monitors what ingredients come into your restaurant, what is leaving, and what is left over. Use inventory tracking to reduce waste.

Food 78

Food Waste Inventory Food Order 78

MBB Hospitality

NOVEMBER 15, 2023

In the restaurant industry, managing food costs is not just an operational task—it’s a strategic imperative. This article explores effective strategies for controlling food costs while maximizing restaurant revenue. Leveraging technology can streamline these processes, reducing waste and ensuring precise portion control.

Seasonal Menu 52

Seasonal Menu Food Waste Loyalty Program 52

Apicbase

OCTOBER 28, 2022

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. Overordering is the main cause of food waste and, sadly, it encourages theft by staff (who’s going to notice?).

Pricing 98

Pricing Point of Sale Inventory Seasonal Menu 98

Apicbase

MARCH 28, 2024

The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. These include food production and inventory management. 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.

Back of House 52

Back of House FOH BOH Front of House 52

Apicbase

MAY 29, 2024

Every few months, a media article declares the death of ghost kitchens as a viable business model. Indeed, they have been around for over a decade: a NYT article from 2019 dates them back at least to 2013. Interestingly, in the article, “ghost kitchens” is enclosed in quotation marks, meaning that the term was new at the time.

Kitchen Safety 52

Kitchen Safety Front of House Online Ordering Food Order 52

7 Shifts

AUGUST 10, 2020

Even though the practice of restaurant management continues to move digital, the physical space of your restaurant back office still needs to be organized. The Benefits of an Organized Restaurant Back Office Did you know that you can increase your time management by 38% by just using the right organizational tools?

Document 351

Document Restaurant Law Book Point of Sale 351

Restaurant Engine

JULY 13, 2022

Did you know, though, that a POS system is great for managing your business and improving your efficiency? In this article, we look at how paying attention to your productivity levels will enhance the success of your business. 1: Inventory Management. First, you have an accurate count of your inventory.

POS 102

POS Website Management Point of Sale Loyalty Program 102

Restaurant365

SEPTEMBER 9, 2021

This article was published in Fast Casual. CoGS captures how much it costs to make food items, pulling from inventory data and up-to-date vendor prices in an inventory management system. Reviewing CoGS frequently, even daily, allows restaurants to proactively stay ahead of trends in inventory spending.

Food 60

Food Point of Sale Inventory Waste 60

Cheetah

FEBRUARY 2, 2021

While it affects our bottom line, let’s not forget the effects of food waste on our environment and our communities in general. This article looks at why small businesses that still haven’t integrated demand planning in their business risk falling behind. other words, the more data they have, the bigger they get.

Small Business 78

Small Business Food Supply Point of Sale Inventory 78

Margin Edge

FEBRUARY 3, 2022

Thanks to having a sales team made up exclusively of former operators, chefs and general managers, with 350+ years’ of collective experience, we’ve picked their brains and come up with a list of six ways restaurants can make a big impact in 2022 based on their experiences and tried-and-true tricks. Track waste. Track key item costs.

2022 98

2022 Food Seasonal Menu Waste 98

The Restaurant Times

MAY 25, 2021

This article will put forth some strategies to pass the health inspection successfully. . Pests, once occurred, can spoil the entire inventory, which is why they are the last thing you want in your kitchen. You do not want to poison your inventory and raw materials. Waste Management . Pest Control.

Food Safety 98

Food Safety Kitchen Safety License Audits 98

Harbor Touch

DECEMBER 20, 2022

This article will explore four ways software technology is transforming the restaurant industry. A POS system helps streamline operations by giving managers real-time access to sales data, inventory levels, and order status updates. Transforming customer service.

Loyalty Program 78

Loyalty Program Online Ordering Kitchen Safety Customer Experience 78

Restaurant365

FEBRUARY 4, 2022

This article was written by Morgan Harris and featured in Modern Restaurant Management. We all know that being a restaurant manager is tough. When we think of a restaurant manager, we think of common traits such as a high-energy, service-oriented individual with strong people skills who can stay calm under immense pressure.

Inventory 78

Inventory 2001 2011 License 78

Apicbase

SEPTEMBER 30, 2022

Modern restaurant management platforms can: automate complex calculations, process data from multiple sources (sales, inventory, labour), free up hard-working staff from repetitive tasks (that software can perform faster and more accurately anyway). This article covers 5 ways tech enables immediate cost savings for restaurants.

Technology 52

Technology Operations Inventory Food Order 52

Restaurant365

FEBRUARY 4, 2022

This article was written by Morgan Harris and featured in Modern Restaurant Management.We all know that being a restaurant manager is tough. When we think of a restaurant manager, we think of common traits such as a high-energy, service-oriented individual with strong people skills who can stay calm under immense pressure.

Inventory 78

Inventory 2001 2011 License 78

The Restaurant Times

OCTOBER 21, 2020

Even with the perfect ambiance and tasty delights, your bakery business may not flourish until you have invested in a robust bakery management system. This article discusses the top bakery POS features that owners must look for while choosing a bakery management solution for their business. . Central Kitchen Management .

POS 98

POS Inventory Loyalty Program Online Ordering 98

Margin Edge

FEBRUARY 24, 2022

As a refresher, COGS = beginning inventory + purchased inventory – ending inventory. 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. What Are COGS & Why They Matter. Take sushi vs beer.

Inventory 82

Inventory Point of Sale Waste Cash Management 82

Ordyx

MARCH 28, 2021

Managing, and improving efficiency should be the number one priority for every business owner, especially in the hospitality industry. Paying attention to productivity levels will assist management in determining the success of the restaurant and whether or not changes are needed to help improve overall output. Service is key here.

POS 52

POS Inventory Point of Sale Email Marketing 52

Squirrel Systems

FEBRUARY 16, 2024

In this article, we delve into the anticipated restaurant and menu trends for 2024 and explore how technology, particularly advanced point-of-sale (POS) solutions, can enable restaurateurs to ride the wave of these trends successfully.

2024 52

2024 Technology Menu Mobile Ordering 52

Restaurant Engine

JANUARY 26, 2022

In this article we look at how to improve your food service bottom line with these seven financing solutions. #1: The biggest problem with food costs is waste. So, you want to do inventory on at least a weekly basis if not daily. Make sure you don’t have too much inventory while also making sure you have enough.

Cash Management 59

Cash Management Food Website Management Inventory 59