ChowNow

APRIL 15, 2025

In this article, youll learn: How to break down your operating costs into fixed, variable, and semi-variable Smart ways to lower labor and food costs without sacrificing customer service Where hidden expenses are hiding in your tech stackand how to fix it Lets discover where your money is going, and how to take back control.

Operations 195

Operations Online Ordering Customer Service Customer Experience 195

ChowNow

MARCH 20, 2025

In this article, youll learn: How menu management software streamlines menu updates and eliminates manual errors Why outdated or inconsistent menus can impact customer satisfaction and revenue Key features to look for when choosing the right software for your restaurant Lets explore why every restaurant needs menu management software.

Menu 195

Menu Management Management Online Ordering 195

ChowNow

FEBRUARY 13, 2025

Do you lose money due to food waste? A higher-priced system that saves time and reduces errors might be more valuable than a cheaper, less effective alternative. It is the central nervous system of your restaurants operations, and most of the tools we cover in this article will need to integrate with your POS (point-of-sale) system.

2025 195

2025 Technology Loyalty Program Mobile Ordering 195

ChowNow

MARCH 7, 2025

In this article, you will learn: Why you should use your customer data to help your restaurant grow The different kinds of data you have available to you to use The best ways to use customer data to make better decisions Lets explore why customer data is one of your most powerful tools for growing your restaurant. You can increase revenue.

Loyalty Program 195

Loyalty Program Email Marketing Online Ordering Point of Sale 195

Perfect Daily Grind

MAY 25, 2025

High coffee prices are becoming a lasting reality for the industry. While many assert that this signifies a long overdue change, as coffee has historically been an undervalued commodity, price volatility affects all levels of the supply chain in various ways. For coffee shops, in particular, margins are tighter than ever.

Café 78

Café Pricing Management Management 78

ChowNow

MAY 16, 2025

Using that data can help you answer questions like: Are we pricing our bestsellers too low or overpricing items customers arent buying? That difference in ordering behavior could influence not just your menu layout, but your pricing and promotion strategy as well. What do repeat orders say about our customer preferences?

Ordering 195

Ordering Online Ordering Seasonal Menu Point of Sale 195

ChowNow

MARCH 14, 2025

Without a strong system in place, even the best restaurants in the world will struggle with unhappy customers, high turnover rates, wasted inventory, and razor-thin profit margins. This means budgeting, tracking expenses like food and labor, and adjusting pricing to balance profitability with customer appeal.

Operations 195

Operations Management Management Front of House 195

ChowNow

MARCH 21, 2025

Understanding your target market is the foundation of making smart decisions for your menu, pricing, and overall guest experience. Without a well-defined target market, restaurants risk wasting resources on strategies that dont connect and menu offerings that dont selltrying to appeal to everyone, but standing out to no one.

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

ChowNow

MARCH 13, 2025

In this article, you will learn: How a centralized delivery system eliminates the chaos of managing multiple platforms. These small errors add up, leading to unhappy customers, negative reviews, and wasted food costs. Are delivery prices aligned with in-house costs? But what if all your food delivery apps were in one place?

Delivery 195

Delivery Food Food Order Point of Sale 195

ChowNow

APRIL 15, 2025

In this article, youll learn: The most important restaurant KPIs for restaurant profitability, efficiency, and growth How to calculate and benchmark major KPIs using simple formulas Practical tips for tracking KPIs without getting overwhelmed Lets start by breaking down what KPIs are, and why they require your attention.

Operations 195

Operations Email Marketing Point of Sale Online Ordering 195

Goliath Consulting

JUNE 15, 2021

Unfortunately, measures set up to safeguard health have overall caused inefficiency and higher prices, which regrettably have caused layoffs for food workers and drivers (3). This has resulted in under-ordering (and dissatisfied customers) or over-ordering (and increased waste). You can read our original article here (10).

Supplies 414

Supplies Food Supply Front of House Fast Casual 414

Culinary Cues

MAY 8, 2023

It sounded like an appropriate title for an article about life in the kitchen. The chef is a financial manager of a business and, as such, must be adept at budget projections, management of inventories (highly perishable ones), and control of production waste.

Kitchen Safety 492

Kitchen Safety Food Safety Coaching Training 492

Modern Restaurant Management

OCTOBER 16, 2023

With the COVID impacts behind us, people are back in restaurants but as the CNN article stated, it is different. Nearly a third of restaurants (29 percent) are considering raising prices. More than half of consumers (55 percent) said they would tolerate a one – ten percent price increase.

Fast Casual 531

Fast Casual Fine Dining 2023 Consumer Goods 531

7 Shifts

OCTOBER 28, 2024

In this article: How to calculate your restaurant customer acquisition cost (CAC) How to optimize your restaurant’s CAC and reduce costs What is a good cost per customer acquisition? This difference is usually due to higher menu prices, which can justify a more expensive acquisition cost because customers tend to spend more.

Loyalty Program 195

Loyalty Program Fast Casual Social Media Email Marketing 195

ChowNow

MARCH 28, 2025

Inventory management and demand forecasting Running out of key ingredientsor over-ordering and wasting themis one of the fastest ways to lose money. Adjust your prices to match demand with minimal effort Dynamic pricing sounds complicated, but with AI, it can be pretty straightforward.

Front of House 195

Front of House Back of House Online Ordering Email Marketing 195

Lavu

NOVEMBER 30, 2024

This article breaks down how to manage ingredient costs, reduce waste, and optimize menu pricing using modern tools like POS systems. Here’s what you’ll learn: Common Problems : Fluctuating prices, waste, and poor inventory tracking hurt profitability. Here’s a practical way to approach it: 1.

POS 78

POS Waste Inventory Cash Management 78

Cheetah

NOVEMBER 17, 2021

Taking advantage of the growing trend of reducing food waste is a great way to achieve both. By taking a few simple actions to reduce food waste, operators can position themselves as a conscious business that appeals to the heart of their patrons. The Food Waste Pandemic. Covid-19 Boosts Food Waste Reduction Trend.

Waste 148

Waste Compost Food Social Media 148

Perfect Daily Grind

JUNE 1, 2025

Green coffee prices remain high, while labour, logistics, packaging, and operational costs have all increased significantly. You may also like our article on why roasters and coffee shops need to strategise menu pricing. It’s a challenging time for roasters in today’s coffee market.

Point of Sale 78

Point of Sale Pricing Equipment Café 78

Culinary Cues

AUGUST 22, 2022

There was little waste since managing twenty seats was much easier than trying to fill expansive dining rooms with a turn or two on busy nights. More than 800 articles and short stories on kitchens & restaurants. This was plenty for a chef, enough to produce a wide range of items to match the freshness of the ingredients available.

Seating 474

Seating Front of House Back of House Cash Management 474

ChowNow

FEBRUARY 12, 2025

By the time you finish this article, youll know how to approach restaurant marketing the right way and not waste time doing guesswork, crossing your fingers, and then hoping you see new customers walking through the door. What price points are they comfortable with? Do they prefer takeout, delivery, or in-person dining?

2025 195

2025 Marketing Email Marketing Operations 195

Modern Restaurant Management

MAY 12, 2020

Buying the lowest priced materials or hiring the lowest-bidding contractors can lead to shoddy workmanship, cheap and flimsy furniture, furnishings, and equipment that will inevitably break down sooner than higher quality goods and materials. Pitfall #2: Underestimating construction expenses.

Restaurant Law 433

Restaurant Law Equipment Hiring Design 433

ChowNow

JULY 1, 2024

With inflation driving up the prices of ingredients, utilities, and labor, it’s become increasingly difficult to maintain profitability. In this article, we will explore practical and actionable steps that you can take to reduce food costs and operating expenses, without sacrificing the quality and service your diners expect.

Operations 195

Operations Food Website Management Online Ordering 195

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. Ideal menu price. Your CoGSs is an essential number to have when determining your menu prices, inventory and impacts your net profit margin. It also plays a key factor in pricing your menu.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

ChowNow

JULY 30, 2024

Manage COGS by negotiating better prices with suppliers, minimizing waste, and regularly updating your menu to focus on high-margin items. Learn more tips for reducing COGS in this article. Check out this article to learn how to effectively manage labor costs. It’s critical for setting sales targets.

Cash Management 195

Cash Management Point of Sale Inventory Loyalty Program 195

7 Shifts

NOVEMBER 15, 2024

In this article: What strategies do you use to motivate and engage your restaurant employees? A great restaurant manager will monitor inventory closely to reduce waste and make the most of bulk ordering and negotiating with suppliers. Can you share a time when you successfully resolved a conflict between employees?

Leadership 195

Leadership Management Management Operations 195

ChowNow

JUNE 10, 2024

In this article, we’ll explore how to calculate your restaurant profit margin, what affects it, and practical strategies to improve it. Menu Pricing: Setting the right prices that reflect the value and cost of your offerings is crucial. Check out this article to learn more tips to optimize your menu for upselling.

Online Ordering 195

Online Ordering Social Media Website Management Inventory 195

Restaurant Engine

JULY 28, 2021

You want to price your daily dinner specials just right for repeat business. Yet, it can be hard to know where to go with pricing. In this article, we look at how to price daily dinner specials for the best results. The only way you can know how to price your specials is to create a costing card. The menu price.

Specials 111

Specials Pricing Email Marketing Advertising 111

Lavu

APRIL 25, 2025

This system helps restaurant owners and managers track stock in real-time, reduce waste, and maintain optimal inventory levels. In this article, well explore how mobile inventory management is transforming the way restaurants operate and how it can boost your restaurants performance in 2025 and beyond.

Inventory 78

Inventory 2025 Management Management 78

Margin Edge

OCTOBER 19, 2021

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. If you are already a MarginEdge user, scroll down to the section on how to calculate waste with [me].

Waste 98

Waste Food Inventory POS 98

Modern Restaurant Management

DECEMBER 16, 2019

From beer made from rejected cereal pieces to containers made from organic mushroom waste, food waste will lead the way for more sustainable consumption and innovation. Global food prices are rising worldwide. Twenty-six countries in the index report food price inflation of 5 percent or higher in the past year.

2019 322

2019 Compost Mobile Ordering Online Ordering 322

Perfect Daily Grind

APRIL 6, 2022

You might also like our article on how home coffee roasters have evolved. To start with, at the minute, the price of green coffee is very high, and that doesn’t seem to be changing any time soon. You depend on that roaster, [and effectively defer to them on] quality, availability, and price. “If Read on to find out what he said.

Management 203

Management Management Small Business Point of Sale 203

Culinary Cues

SEPTEMBER 27, 2023

This needs to change through a different approach to menu planning and pricing and tighter controls on waste and portioning. FRAGILE PROFIT STRUCTURE Cooks want the pay they deserve but right now the profit margins are too slim in restaurants. TEAM DEPENDANT I know, this is listed as a “pro” as well.

Employee Relations 449

Employee Relations Training Fine Dining Communication 449

Lavu

MAY 30, 2025

In this article, we highlight the top six KPIs every restaurant should monitor to stay competitive and maximize operational performance. For this article, our focus remains on labor cost percentage KPI, which the percentage of sales according to the wages of your employees. There are several restaurants KPI sets that you can use.

2025 78

2025 FOH Point of Sale BOH 78

Modern Restaurant Management

AUGUST 5, 2020

The GoTab system is designed to be an integrated or stand-alone service, requiring minimal setup and a nominal per transaction percentage for operators, providing high-touch hospitality without the high-end price tag. Users upload invoices to gain instant insights into spending habits & ingredient-level price uctuations.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

Perfect Daily Grind

MAY 7, 2023

You may also like our article on how coffee roasters can design an appealing and efficient roasting space. As a result, roasters will minimise waste and make sure that the older batch of coffee doesn’t stale and taste flat. Want to read more articles like this? Read on for more of his insight. Enjoyed this?

Supplies 206

Supplies Management Management Food Safety 206

Apicbase

OCTOBER 28, 2022

If CoGs and overheads rise due to inflation, your menu prices should follow. That way, you can keep price increases minimal. In normal circumstances, when menu prices have to be adjusted, it is usually done strategically and with great caution. Drastic price hikes are the last resort for restaurants.

Pricing 98

Pricing Point of Sale Inventory Food Supply 98

Perfect Daily Grind

MAY 11, 2022

You may also like our article about redefining “specialty coffee”. Farmers sometimes use more experimental processing techniques, such as anaerobic fermentation or carbonic maceration , for micro and nano lots to help drive up the price. The project aims to improve coffee quality and increase the base price for the farmers.”.

Food Supply 208

Food Supply Supplies Sustainability 2003 208