Ordyx

MARCH 28, 2021

This article will cover some restaurant tips and a couple of ways your POS system can help boost productivity in your establishment and ultimately increase profits. So, to avoid this drop in productivity, it is important to have a POS system with competent restaurant management software to assist in making these business decisions.

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Apicbase

APRIL 18, 2024

In this article, we’ll discuss the importance of restaurant reports and how to access the right insights. A restaurant’s raw data includes sales numbers, inventory data, ingredient pricing, recipe quantities and units, and financial figures. POS systems can tell the total sales, staff hours, and most popular dishes.

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7 Shifts

SEPTEMBER 16, 2021

There'll be new branding, a new staff, different inventory, and updated forecasting involved. You can reference and compare the key metrics from all of these locations like total revenue, profit margin, inventory variance, etc. One of the many benefits of multi-location restaurant management pertains to inventory and ordering.

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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.

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BNG Point of Sale

NOVEMBER 19, 2021

A point-of-sale (POS) system is more than just a way to ring up customers. A POS can effectively integrate with other key business processes, make operations more efficient and act as the backbone of your business. A POS can bring all aspects of your business together with its integration features. What is a POS System?

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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. wine, spirits, caviar, etc.)

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The Restaurant Times

JUNE 30, 2021

This has increased the demand for POS software for every fast food restaurant. A well-integrated POS software makes the job easier for the staff and allows them to manage different functions seamlessly. . A well-integrated POS software makes the job easier for the staff and allows them to manage different functions seamlessly. .

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Apicbase

MARCH 28, 2024

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. Restaurant back-of-house operations form the backbone of a restaurant’s success.

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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?).

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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. This agility is crucial for staying relevant in a market where culinary innovation is critical.

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Harbor Touch

DECEMBER 20, 2022

This article will explore four ways software technology is transforming the restaurant industry. By using POS business systems , restaurants can process orders more quickly and accurately than ever. A POS system helps streamline operations by giving managers real-time access to sales data, inventory levels, and order status updates.

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BNG Point of Sale

JULY 15, 2018

However, investing time and money in utilizing your POS system can be the difference between your business keeping its doors open or it closing down. POS systems track your profitable items. POS systems prevent waste. Even ordering lots of cheap ingredients in bulk doesn’t matter if you’re losing 60% to waste.

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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.

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MBB Hospitality

NOVEMBER 15, 2023

This article explores effective strategies for controlling food costs while maximizing restaurant revenue. Implementing Food Costing Solutions With the right food costing solutions, restaurants can turn a meticulous eye to their inventory and procurement processes.

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BNG Point of Sale

OCTOBER 21, 2018

The sales reports generated by your POS system can be just as valuable as inventory tracking, and drive more sales. So to help you out, we wanted to go over the best ways to analyze the data from your POS system sales reports and how you can make good decisions to increase your sales. Basic POS sale reports.

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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.

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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.

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The Restaurant Times

AUGUST 15, 2021

This article will highlight the ways in which analyzing the data and metrics can bring out the loopholes in your cloud kitchen business management. From customer-related aspects to matters that concern stock and inventory management, proper analysis of metrics can boost transparency and performance across a cloud kitchen business.

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Restaurant365

FEBRUARY 4, 2022

This article was written by Morgan Harris and featured in Modern Restaurant Management. How to use key metrics for proper inventory. Mastering how to forecast your inventory is just the first step, you almost must control it. Check your inventory against data collected by the POS.

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Restaurant365

FEBRUARY 4, 2022

This article was written by Morgan Harris and featured in Modern Restaurant Management.We How to Use Key Metrics for Proper Inventory. Mastering how to forecast your inventory is just the first step, you almost must control it. Check your inventory against data collected by the POS.

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Margin Edge

FEBRUARY 3, 2022

Track waste. Take consistent inventories. Track Waste – In the Kitchen and the Dining Room. Oftentimes, the biggest culprit for out-of-control food costs in a restaurant is waste. First let’s talk about the two places where waste can occur: in the kitchen and in the dining room. 6 Ways to Reduce Food Costs.

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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.

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BNG Point of Sale

AUGUST 19, 2021

In this article, we will take a closer look at how to generate a P&L statement and how the results it provides can improve your business performance and drive you to hit profits that beat industry standards. . Food and drink inventory costs need to include the ingredients costs per meal or per drink.

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The Restaurant Times

JUNE 28, 2021

This article will present you with some useful ideas so that you can keep your food costs in check. . Better Inventory Management. While running a restaurant, inventory must be judiciously used. To know where your food is going, you must conduct regular inventory checks to control the inventory costs. Buy In Bulk

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Harbor Touch

AUGUST 1, 2019

In this article, we examine other ways of how technology is revolutionizing the ways restaurants work. A point of sale (POS) system is the computerized system where a transaction between a customer and a merchant takes place. But, one of the significant benefits of having technology in your POS is when tax season arrives.

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Apicbase

AUGUST 25, 2023

Mastering new technological skills is, indeed, a crucial part of digital transformation, as highlighted by Tsedal Neeley and Paul Leonardi in their May 2022 Harvard Business Review article, Developing a Digital Mindset. Now, consider a digital restaurant POS system. Yet, it’s only a piece of the puzzle.

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The Restaurant Times

DECEMBER 22, 2021

Managing inventory, training staff, hiring new employees, tracking sales, etc. This article aims to highlight the ways you can improve your restaurant operations, boost revenue, and maximize profits. To optimize your business, the first step is to get your hands on a robust POS system. 6 Ways To Enhance Restaurant Operations.

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BNG Point of Sale

SEPTEMBER 7, 2021

This is because CoGS are measured by inventory count rather than individual dishes or drinks. CoGS is especially important because it is related to your restaurant’s profit margin for any period, revenue, and inventory management. Beginning Inventory + Purchased Inventory – Ending Inventory = Cost of Goods Sold (CoGS) .

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BNG Point of Sale

JUNE 21, 2021

In this article, we will explain the ideal profit margins for each restaurant category. Menus are often small, reducing food costs and the space needed for food inventory. Each meal is prepared and cooked on a smaller scale, helping prevent food waste. Improved Inventory Readings to Reduce Waste.

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BNG Point of Sale

OCTOBER 7, 2021

How the Best Point of Sale (POS) Systems for Restaurants Boost Sales and Profit. Quality restaurant and bar point of sale (POS) systems help boost restaurant business efficiency for any restaurant business type. This article explains what a POS system is and why you need it, regardless of your type of restaurant.

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The Restaurant Times

OCTOBER 5, 2020

This article explains how restaurants in Saudi Arabia can calculate the net restaurant profit margin and improve it over a period of time. . Waste and theft are considered to be significant threats to a restaurant’s profits. Employ a POS system that comes with comprehensive recipe management and inventory management features.

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BNG Point of Sale

AUGUST 27, 2021

Not only will you save up to 30% on commission fees, but it will also make the process simpler by integrating with your POS (Point of Sale). . By using data pulled from your POS, you can adjust your menu based on what is or is not selling, and which items are profit-boosters or cost-killer. . Reduce waste and theft .

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The Restaurant Times

MARCH 6, 2023

In this article, we’ll cover all the basics of a restaurant’s profit margin – meaning the average profit margin of different restaurants and how to increase your restaurant’s profit margin. This data should be easily accessible from your restaurant’s point-of-sale (POS) system. trillion in revenue due to food waste by 2030.

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The Restaurant Times

FEBRUARY 22, 2022

Over the course of a bartending shift, wasted movements add up, making a bad bar layout and design extremely detrimental to its profit margin. . To ensure that your bartender’s time isn’t wasted, there are a few often utilized items of bar equipment that need to be front-and-centre. Inventory Checks.

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Margin Edge

SEPTEMBER 2, 2020

The recipes are easily searchable, have clearly labeled quantities, options for photos and videos, ability to scale the recipe up or down – which all help ensure your food is prepared correctly, reducing waste. 4 Pinpoint waste with a theoretical usage report. Taking inventory sound gruesome? We budgeted a 25.2% food cost.”.

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Margin Edge

MAY 10, 2021

It could be theft or a portion control issue, or it might simply be a problem of perishability and waste. In fast-casual and full-service environments, scrutinizing plates as they come across the pass, or having a manager check prep and line cooks’ waste can help identify portioning and prep issues. 4) Actively Manage Your Inventory.

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The Restaurant Times

JUNE 3, 2020

With the help of the strategies and tips mentioned in this article, a stable dark kitchen business can quickly reach operating break-even and generate profits. . At times when the sales volume is low, and you have purchased inventory on high credit, it might end up costing you more by way of interest and fees.

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