Modern Restaurant Management

JULY 24, 2023

Here, AI can help verify suppliers’ compliance with audit and certification standards. Additionally, AI can help audit suppliers’ end-to-end processes to ensure high-quality products. These systems can analyze demand patterns and predict future demand, allowing restaurant managers to adjust their inventory accordingly.

Supplies 167

Supplies Sustainability Food Supply Food Safety 167

Modern Restaurant Management

JULY 9, 2021

The NSF has a standards team that facilitates the development of public health standards, and a service team that test, audit, and certify products and services – which brings us to NSF Certification.

Certification 181

Certification Food Safety Audits 2011 181

Modern Restaurant Management

OCTOBER 7, 2021

As far as food waste is concerned, manual inventory monitoring is usually one of the main culprits. Inventory shortage limits the restaurant’s earning potential, and excess stocks or inventory are wasted. Erroneous data can lead to either shortage or excess.

Technology 192

Technology Operations Food Safety Kitchen Safety 192

Crunchtime

FEBRUARY 7, 2024

Inventory audit: different products and items run out of stock more quickly than others; standardizing the expectations for when and how frequently each product should be prepared or restocked. For example, if an internal audit finds that certain items are out of stock, a task would be assigned to restock that item by a certain date.

Operations 78

Operations Audits Cash Management Food Safety 78

PathSpot

JANUARY 17, 2024

Understanding the Back-Of-House Operations BOH operations are crucial, and technology plays a pivotal role in streamlining these operations, offering advanced solutions for food safety, temperature controls, and inventory documentation.

Back of House 52

Back of House BOH Operations Food Safety 52

Modern Restaurant Management

OCTOBER 18, 2022

Elevate inspections and audits. Instead, rely on integrated tech tools for easier, faster, and more accurate inspections and audits. Tech tools can help boost efficiency, reduce waste, staff smarter, as well as improve inventory, ordering, inspections, and more. Consumers want a clean, safe place to eat (and charge their cars).

Audits 185

Audits 2040 Food Safety Consumer Goods 185

Sling

MAY 9, 2023

6) Equip your team with the right tools One of the most effective ways to streamline RO is to equip your team with the right tools. Then, instead of spending hours on manual entry, your bookkeeper can focus on the higher-level tasks of analyzing, reporting, planning, and auditing your restaurant’s finances.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

The Restaurant Times

JULY 28, 2021

When large amounts of food or inventory are wasted, the overall revenue of the restaurant goes down. You don’t want to waste your inventory on burnt or spilt food. Conduct Waste Audits. You need to conduct waste audits to know the exact amount of food waste that gets generated from various sources.

Waste 52

Waste Management Management Operations 52

Modern Restaurant Management

DECEMBER 16, 2021

Operators should gravitate towards technology to automate inventory and track costs and sales to determine the best course of action. More and more kitchen equipment manufacturers are incorporating digital controls into their equipment with internet connectivity. Jay Fiske, Vice President, Powerhouse Dynamics.

2022 177

2022 Food Supply Back of House Kitchen Safety 177

The Restaurant Times

MAY 25, 2021

The first inspection involves an audit process and followed by the physical inspection of the restaurant premises where the food is prepared. Auditing processes ensure that safety standards are met in the procurement of ingredients and preparation of food. You do not want to poison your inventory and raw materials. Pest Control.

Food Safety 98

Food Safety Kitchen Safety License Audits 98

Modern Restaurant Management

MAY 14, 2021

Audit the waste stream and try to identify current trends and how much waste is actually being generated. The next time that your restaurant prepares a pan of food that goes uneaten, or has an inventory order that surpasses demand, think donation. Knowing where to start, and lack of time sometimes deters people from taking this step.

Waste 205

Waste Compost Recycling Food 205

The Restaurant Times

JUNE 3, 2020

With less capital expenditure, low initial setup costs, minimal staff, and equipment requirements, the dynamics of dark kitchens are more favorable than a dine-in facility. If there are any discrepancies between the numbers, you can then easily analyze and audit the areas where maximum expenditure has happened. .

Cash Management 88

Cash Management Point of Sale Front of House Equipment 88

Restaurant365

AUGUST 12, 2021

Ultimately, data is an asset of the company, just like other assets (such as time-saving equipment). Add in all of the invoices, orders, and inventory you are tracking. Train your store-level managers to use data for store-level decisions on staffing and inventory. What is a data-driven culture? Establish Clear Goals.

Leadership 78

Leadership Inventory Hiring Point of Sale 78

The Restaurant Times

OCTOBER 30, 2020

Implementing a proper food safety program should begin with a clear understanding of the risk factors and cleanliness levels needed to prevent contamination of food, equipment, and wares. Conduct a cleanliness audit by inspecting everything, right from the kitchen equipment, food contact surfaces, and small wares, to the floors, and drains.

Food Safety 52

Food Safety Kitchen Safety Employee Relations Food 52

Modern Restaurant Management

OCTOBER 1, 2020

In order to facilitate effective contact tracing, restaurants need to create an inventory delineating the names and contact information (e.g., Lawful implementation of contact tracing also requires restaurants to successfully navigate data privacy compliance issues. Personally Identifiable Information.

Marketing 102

Marketing Restaurant Law Audits Small Business 102

Ordyx

DECEMBER 19, 2019

Investigate Bar Inventory Variance Variance (i.e., shrinkage) is any foreseen or unforeseen loss of inventory which results in lost revenue. ​ It is commonly attributed to overly-generous pours, spillage, broken equipment, returned drinks, and theft. Here are four easy ways to do it: 1. ​​​I. ​ II.

Bar 52

Bar Operations Point of Sale 2020 52

Restaurant365

AUGUST 19, 2020

There are some general areas to focus on when starting to audit your human resources information systems (HRIS) and payroll systems. Restaurant HR and payroll can be complex, but with an understanding of the basic concepts, you are better equipped to meet any new challenges. Tailor your hiring and recruiting practices. Conclusion.

Restaurant Law 131

Restaurant Law Recruiting Employee Relations Food Safety 131

Modern Restaurant Management

JANUARY 8, 2024

In 2024, restaurant owners will need to become more aware of what they should or should not count on their payment processors to do; with a greater understanding of what they can control in terms of price hikes and swipe fees, they will be better equipped to drive profits and reduce costly overhead along the way.

2024 212

2024 Loyalty Program Cash Management Customer Experience 212

Modern Restaurant Management

NOVEMBER 27, 2023

Maintenance needs vary based on restaurant size, food variety, and cooking style, but all restaurant maintenance can be divided into two overarching categories: restaurant equipment maintenance and restaurant facilities maintenance. All this considered, restaurants simply cannot afford to not have proper maintenance practices in place.

Audits 120

Audits Equipment Kitchen Safety Food Safety 120

Restaurant365

AUGUST 21, 2020

There are some general areas to focus on when starting to audit your human resources information systems (HRIS) and payroll systems. Restaurant HR and payroll can be complex, but with an understanding of the basic concepts, you are better equipped to meet any new challenges. Tailor your hiring and recruiting practices. Conclusion.

Blog 78

Blog Restaurant Law Recruiting Employee Relations 78

Modern Restaurant Management

SEPTEMBER 22, 2022

Today’s digital solutions allow you to audit and evaluate your supply chain’s sustainability and resilience. Elevate your inventory management. You can’t properly manage your spending if you don’t have a good handle on your inventory. Use tech tools to manage your supply chain. Reduce food waste.

Food Supply 208

Food Supply Supplies Food Waste 208

Notch

JANUARY 23, 2019

Conduct daily inventories. Spend Less Money on Food Restaurateurs who are serious about increasing their profits must conduct a complete supply-chain audit. Stay mindful of your equipment. If you need to purchase additional equipment buy used instead. Use purchase orders. Inspect deliveries for accuracy.

Email Marketing 72

Email Marketing Merchandise Website Management Point of Sale 72

Notch

JANUARY 23, 2019

Conduct daily inventories. Spend Less Money on Food Restaurateurs who are serious about increasing their profits must conduct a complete supply-chain audit. Stay mindful of your equipment. If you need to purchase additional equipment buy used instead. Use purchase orders. Inspect deliveries for accuracy.

Email Marketing 52

Email Marketing Merchandise Website Management Point of Sale 52

Modern Restaurant Management

APRIL 28, 2023

Any safety breach – mishandled foods, contamination at a farm, employees working with contagious norovirus, human error, broken equipment, and more – can harm your foods, guests, and business. Doing so helps these brands: Reduce risk across the entire supply chain. Help stop (or reduce) the spread of foodborne illness.

Supplies 166

Supplies Food Supply Food Safety Certification 166

Modern Restaurant Management

NOVEMBER 16, 2021

Gain informative data-based insights – By accessing a single source of data from anywhere and any device, restaurants gain invaluable insights about their customers, employees, inventory – you name it – particularly when artificial intelligence (AI) is layered in.

Customer Experience 199

Customer Experience Operations Loyalty Program Front of House 199

Modern Restaurant Management

DECEMBER 21, 2020

Beyond that, there are attainable steps that restaurants can take including, sku rationalization, assessing utilities and other fixed costs, monitoring their inventories (recipe costs) and costs of goods sold, and auditing their contracted prices.

2020 193

2020 Kitchen Safety Food Safety Loyalty Program 193

Apicbase

FEBRUARY 8, 2024

This strategic orchestration extends to menu planning, pricing, inventory management, health and safety protocols, and the testing and implementation of new technology. The process requires accurate and up-to-date sales figures, food costing, and inventory data to make the necessary calculations.

Definition 52

Definition Operations Management Management 52

Restaurant365

JULY 14, 2021

Start by auditing your food waste. While food waste reduction is extremely beneficial in the long-term, it requires some additional work to properly store, monitor, and use inventory ingredients. A slimmer menu can help facilitate a more streamlined inventory. Count your inventory regularly. Here are 15 practical tips.

Waste 78

Waste Compost Food Inventory 78

Apicbase

APRIL 5, 2024

Restaurants use software and smart hardware to automate everyday tasks and management duties, such as purchasing ingredients, managing inventory, making production lists, dealing with allergens, and calculating costs. Inventory management Streamline inventory management and boost purchasing precision with software.

Back of House 52

Back of House Front of House BOH Point of Sale 52

Apicbase

FEBRUARY 8, 2024

This strategic orchestration extends to menu planning, pricing, inventory management, health and safety protocols, and the testing and implementation of new technology. The process requires accurate and up-to-date sales figures, food costing, and inventory data to make the necessary calculations.

Definition 52

Definition Operations Management Management 52

Restaurant365

JANUARY 22, 2020

A professional forensic audit of your business. Creating a risk assessment plan for your business may require obtaining a cybersecurity audit from a cybersecurity professional or consultant. Audit the number of systems your restaurant is running. Make sure your equipment is secure.

Audits 88

Audits Point of Sale Front of House POS 88

The Restaurant Times

AUGUST 21, 2020

Sterilize equipment such as the Cooking Range, Freezer, Oven, Deep-fryer, Tongs, Baking sheets, etc., Also, keep in mind to equip the restroom area properly with sanitary supplies. Cleanliness Measures For Kitchen Equipment . Routine maintenance of the kitchen equipment will also ensure longevity. .

Kitchen Safety 52

Kitchen Safety Food Safety Food Supply Equipment 52

Xtra Chef

DECEMBER 11, 2019

Inventory Management. Like most businesses, restaurants must manage an inventory of raw materials that will be converted into a final product that is sold to customers. Inventory Management allows you to account for and carefully manage the value of these raw materials on your balance sheet to minimize the cost of goods sold.

Cash Management 90

Cash Management Point of Sale Tip Distribution Inventory 90

Apicbase

APRIL 20, 2022

That’s where an extensive operations manual comes in, including your processes, recipes, portion sizes, suppliers, safety and hygiene guidelines, equipment, pricing, appropriate furnishings, etc. Audited financial statements can reassure potential business owners and investors. It allows them to spot discrepancies sooner.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

Restaurant365

JULY 17, 2020

AP automation includes an audit trail, showing you every step of human intervention in invoices company wide. With better visibility and control over financial data, you are better equipped to resolve potential problems. Without clear visibility into your accounts payable, you may experience irregularities in accounting and reporting.

Point of Sale 78

Point of Sale Consumer Goods POS Front of House 78

Apicbase

MAY 18, 2022

Besides cost estimates, audited financial statements and projections should be included, like: the expected growth rate for (at least) the first year; the estimated restaurant cash flow; the expected payback period. A central production kitchen allows you to buy ingredients in bulk and prepare batches to distribute to your locations.

Franchise 52

Franchise Franchising Sustainability Document 52

24/7 Waiter

JUNE 2, 2017

There is a seemingly endless list of issues that could affect that figure, including staffing expenses, materials and inventory, premises rental or mortgage, property upkeep (inside and out), and more. For example, why not use “task lighting” over the cooking equipment that is less often used.

Operations 34

Operations Audits Equipment Management 34