Apicbase

OCTOBER 28, 2022

If CoGs and overheads rise due to inflation, your menu prices should follow. But before adding a flat 5% to each menu item, use these tactics. In normal circumstances, when menu prices have to be adjusted, it is usually done strategically and with great caution. Use these tactics before you add a flat 5% to your menu.

Pricing 98

Pricing Point of Sale Inventory Seasonal Menu 98

Modern Restaurant Management

JUNE 15, 2021

Menus were trimmed to a fraction of original size. Restaurants have responded to capture more off-premises sales by improving digital menus, whether found in-app, through a Google search or on store screens. When the pandemic hit, many restaurants focused on expenses. Delivery and curbside pick-up reduced on-site staffing.

Technology 199

Technology Loyalty Program Front of House Online Ordering 199

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

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. Let’s run through a little scenario. A win, win, win!

Travel 370

Travel Delivery Food Food Order 370

MBB Hospitality

NOVEMBER 15, 2023

This article explores effective strategies for controlling food costs while maximizing restaurant revenue. Using cost percentage formulas, you can determine the ideal cost for each item on your menu. Leveraging technology can streamline these processes, reducing waste and ensuring precise portion control.

Seasonal Menu 52

Seasonal Menu Food Waste Loyalty Program 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

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Important hidden costs that operators sometimes overlook include waste, gas money and countless billable hours spent on roaming the aisles of wholesale warehouses like Restaurant Depot. Is it fair towards customers? Table of Contents.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Important hidden costs that operators sometimes overlook include waste, gas money and countless billable hours spent on roaming the aisles of wholesale warehouses like Restaurant Depot. Is it fair towards customers? Table of Contents.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

Apicbase

MAY 8, 2024

’ This article explores MarketMan’s features and assesses their suitability for different restaurant types. It helps you track waste and theft to better control running costs. MarketMan tracks ingredient prices to help optimise menu prices. It can analyse the images and extract information.

Inventory 52

Inventory Food Supply Kitchen Safety Back of House 52

Apicbase

MARCH 28, 2024

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. The department is responsible for purchasing and managing inventory, food preparation, cooking and plating, menu planning and pricing, food safety, and hygiene.

Back of House 52

Back of House FOH BOH Front of House 52

Restaurant365

SEPTEMBER 9, 2021

This article was published in Fast Casual. Restaurant profit margin is determined by two high-level components: sales and expenses. While increasing top-line sales is important, to increase bottom-line revenue, it’s also key to control costs. Editor’s note: This is part 1 in a two-part series on restaurant tech.

Food 60

Food Point of Sale Inventory Waste 60

ChowNow

FEBRUARY 27, 2024

You’re probably reading this article from one right now. Users don’t want to waste time navigating your site to find what they’re looking for. Large buttons that standout and a simple website menu that’s easy to find can help boost orders and ticket sizes. Why mobile marketing for restaurants?

Marketing 78

Marketing Mobile Ordering Email Marketing Online Ordering 78

BNG Point of Sale

AUGUST 27, 2021

Knowing the profit margin of each menu item is vital to total restaurant profitability when it comes to food costs. However, maintaining menu-mix information up to date can be difficult, especially in multi-unit, multi-region restaurant chains with constantly changing expenses, menu items, and selling prices. .

Food 52

Food Point of Sale Online Ordering Loyalty Program 52

BNG Point of Sale

SEPTEMBER 7, 2021

CoGS is how much it costs you to produce a menu item. The cost of goods sold is also referred to as the “cost of sales.” Cost of goods sold (CoGS) includes all the costs and expenses related to the making of the menu item. CoGS: Cost of Goods Sold Restaurant Industry Average . Cost Of Goods Sold Restaurant Industry Average .

Point of Sale 52

Point of Sale Inventory Food Supply Seasonal Menu 52

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. Analyze your menu.

2022 98

2022 Food Seasonal Menu Waste 98

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. Simply subtract your total sales from your cost of goods sold (CoGS) over a certain period. Read along!

Food Truck 52

Food Truck Point of Sale Employee Relations Equipment 52

BNG Point of Sale

SEPTEMBER 2, 2021

The high turnover nature of these operations tends to result in fewer kitchen staff required, cheaper food and menu items, and smaller retail spaces, than other types of endeavors in the restaurant industry (and indeed other catering businesses). As a result, many restaurants work to the 30,30,30,10 rule, which looks something like this: .

Food Truck 52

Food Truck Loyalty Program Food Point of Sale 52

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. Kitchen automation also helps reduce food waste by ensuring that all ingredients are used accurately.

Loyalty Program 78

Loyalty Program Online Ordering Kitchen Safety Customer Experience 78

BNG Point of Sale

FEBRUARY 8, 2021

You may have delicious menu items and beautiful facilities, but profits are often thin in the restaurant industry. Without tight control over incoming and outgoing costs and ways of bringing in money faster, even a restaurant with a delicious menu will suffer. The good news is it’s possible. The chief way is with efficiency.

Operations 98

Operations Mobile Ordering POS Online Ordering 98

BNG Point of Sale

AUGUST 19, 2021

Having one is crucial because restaurant profit margins are typically low, which means keeping a tight track of sales and expenses is integral to maintaining a healthy profit. . Sales Breakdown: Here you list all items you sell and how much money each item has brought for a given time period.

Cash Management 52

Cash Management Point of Sale Inventory Food Truck 52

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

Operations 78

Operations Management Management Inventory 78

BNG Point of Sale

JUNE 21, 2021

In this article, we will explain the ideal profit margins for each restaurant category. These restaurants typically have a kitchen, wait staff, possibly a hostess, and a wide range of menu items. In the restaurant industry, delicious food and restaurant ambiance are often seen as THE KEYS TO SUCCESS! Net Profit Margin.

Fast Casual 52

Fast Casual Food Truck Customer Service Online Ordering 52

BNG Point of Sale

AUGUST 25, 2021

Boosting Restaurant Industry Sales in 2021 . Maintaining strong sales in the restaurant industry is an ongoing challenge due to overhead costs like rent, food, and restaurant staff. Now it’s more important than ever to drive sales in business. 11 Tips to Increase Restaurant Sales . But how do you do it? .

Loyalty Program 52

Loyalty Program Social Media Point of Sale Customer Service 52

BNG Point of Sale

JULY 30, 2021

There is not much point in the parking next to another truck selling the same product as you. . The unique selling point of your food is that it is phenomenally delicious. . Guide on the Food Truck Business and How to Increase Profits . You intend to start a food truck business, correct? The food truck industry was valued at $856.7

Food Truck 52

Food Truck Food Point of Sale Online Ordering 52

Restaurant Clicks

JULY 15, 2021

An adequate food cost ratio helps you price your menu to sell dishes effectively and maximize profit. Cost tracking also allows you to adjust to changes in restaurant sales and adjust prices of products on the go. Basically, the ideal cost is the cost of running a restaurant without any waste.

Food 78

Food Seasonal Menu Inventory Point of Sale 78

Goliath Consulting

MAY 8, 2020

Important points to consider before starting a catering program. Aside from boosting revenue, catering can boost business during slow performing times, reduce excess food waste, allow for menu changes, and helps to increase employee retention as they gain new skills and varied tasks that challenges and keeps them busy (1).

Catering 99

Catering Point of Sale Delivery Customer Service 99

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. . A restaurant makes a profit only when the sales exceed the expenses. . The formula for calculating profit is: Sales – (Labor + Food costs + Overhead).

Cash Management 88

Cash Management Point of Sale Front of House Equipment 88

BNG Point of Sale

SEPTEMBER 7, 2021

The food industry abides by a cost-to-menu price standard, which is 28% to 32%. This means that for any given menu item the restaurant should charge at least double. Menu pricing and restaurant markups are the engines behind the success of restaurants, as sales are the sole source of revenue for most restaurants.

Fast Casual 52

Fast Casual Food Point of Sale Pricing 52

BNG Point of Sale

SEPTEMBER 7, 2021

Sales per square foot are one option. To calculate sales per square foot, divide annual sales by total interior square footage including kitchen, dining, and storage space to get a net rentable foot in the leased location. . High profit bars can easily double those sales metrics. . Bar Revenue per Square Foot .

Bar 52

Bar Point of Sale Retail 2013 52

Margin Edge

MAY 10, 2021

Creating recipes and setting your initial menu pricing is Restaurant 101. If you’re using a manual system or some combination of manual and computer-based management, time constraints may mean you can only track a shortlist of key ingredients or menu items: your biggest sellers, the most margin-sensitive or both.

Food 52

Food Point of Sale Fast Casual Seasonal Menu 52

Lavu

JANUARY 3, 2020

This article covers the following important points: What is Restaurant EBITDA? The ideal EBITDA for businesses in the restaurant industry is between 13 and 30% of the sales. Operating profit is calculated directly by subtracting costs of goods sold (COGS) and expenses from the total restaurant sales. Operating Profit.

Cash Management 80

Cash Management Point of Sale Seasonal Menu Inventory 80

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 first and easiest food service financing solution is to adjust your menu pricing. Re-evaluate your food costs to ensure you’re charging enough for each menu item. Does your menu warrant a price increase?

Cash Management 59

Cash Management Food Website Management Inventory 59

BNG Point of Sale

SEPTEMBER 8, 2021

How To Increase Food Delivery Sales . Food and restaurant delivery sales are of critical importance now in the restaurant business industry. You will improve your restaurant’s revenue, sales, and profit margins if you give current and potential customers the option of ordering their food online and having them delivered.

Delivery 52

Delivery Point of Sale Food Online Ordering 52

BNG Point of Sale

AUGUST 27, 2021

Therefore, you must learn how to develop a more resilient restaurant business just like the other types of restaurants who are finding new ways to ensure decreasing costs and an increase in sales. . For example, let’s say John Doe Bar’s total sales from July to September 2020 were $1.25 Average Gross Profit for Restaurants .

Point of Sale 52

Point of Sale Social Media Customer Service Online Ordering 52

Apicbase

AUGUST 5, 2022

In this article, you’ll find restaurant marketing tips and examples to flesh out your strategy and set up a solid plan for execution. How to sharpen your restaurant marketing strategy How to make your restaurant marketing plan How to develop massively popular menus 3 extra restaurant marketing tips [that will give you peace of mind].

Marketing 97

Marketing Operations Social Media Email Marketing 97

Margin Edge

FEBRUARY 24, 2022

They can impact everything from menu prices to labor decisions and can vary from week to week. . Purchases are separated into these different categories because the margin on sales between them can vary by quite a bit. . Waste can still happen with BWL products, even though they don’t go bad the same way perishable products do.

Inventory 82

Inventory Point of Sale Waste Fine Dining 82

Lavu

NOVEMBER 27, 2019

A Mobile Point-of-Sale System. Mobility is central to a food truck business, and your point of sale should support that. Menu customization—If you offer multiple sides, different condiments, or other specialty additions, you can customize your menu to feature all that’s available. Where are you now?

Food Truck 78

Food Truck Technology Food Mobile Ordering 78