Modern Restaurant Management

JUNE 6, 2022

For many brands, an annual audit was the norm, while employees may have focused on not "getting in trouble" or "getting a good score" rather than the creation of culture. Many operators relied on gut instinct, without a comprehensive view of their data to inform their decisions. The Demand for Transparency.

Audits 189

Audits Kitchen Safety Back of House Point of Sale 189

PathSpot

JANUARY 17, 2024

Technology improves back-of-house (BOH) operations by bringing efficiency, accuracy, and streamlined processes. Automated systems, such as scheduling software and inventory management tools, enhance efficiency by minimizing errors and reducing manual workloads.

Back of House 52

Back of House BOH Operations Food Safety 52

Sling

MAY 9, 2023

Efficient and effective restaurant operations don’t just happen. 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. Table of contents What is restaurant operations? They take purposeful planning and work to build and maintain.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Modern Restaurant Management

APRIL 11, 2024

To embrace the opportunities of the new year, restaurants should prioritize three key resolutions: embracing new customer experiences, emphasizing sustainability initiatives, and revisiting fundamental aspects of their operations. Back-of-house operations also offer significant technological opportunities.

2024 189

2024 Customer Experience Compost Loyalty Program 189

Modern Restaurant Management

JULY 24, 2023

Luckily, tech innovations like AI have made it possible for restaurant managers to track every aspect of their suppliers’ operations, from acquiring raw materials to delivering finished products. Here, AI can help verify suppliers’ compliance with audit and certification standards. Building consumer trust.

Supplies 167

Supplies Sustainability Food Supply Food Safety 167

Restaurant365

APRIL 14, 2020

Successful restaurant operations, in any kind of economy, depend on well-managed restaurant food inventory. No matter what business model your restaurant is operating on, managing your restaurant inventory helps you prevent waste, lower your food cost, and maximize your bottom line.

Inventory 109

Inventory Delivery Management Management 109

Lavu

NOVEMBER 17, 2023

By staying on top of profit margins, you can make informed decisions about pricing, portion sizes, and operational costs, thereby improving your profit margins. By continuously monitoring and optimizing profit margins, owners can unlock valuable insights that can guide them towards effective cost management and operational efficiency.

Fast Casual 123

Fast Casual Fine Dining Food Truck Loyalty Program 123

Modern Restaurant Management

MAY 10, 2022

These days, restaurants are on the search for solutions to minimize costs and provide efficiency throughout their operation. Why should you and your staff spend hours counting inventory, auditing invoices, and combing through contracts? Take food cost management for instance. Are your food costs below 30 percent?

Supplies 197

Supplies Food Supply Audits Inventory 197

Bar and Restaurant Coach

APRIL 2, 2019

Does your bar or restaurant operation have an inventory program or an ordering program? Often, people believe they are running an inventory program, or consider both practices one and the same. It’s largely due to the way venues manage their inventories. Inventory Program. But, there is another way!

Inventory 95

Inventory Bar Coaching Audits 95

7 Shifts

DECEMBER 3, 2019

Step 1: Audit Your Current Location(s) Before you start planning for your future, take a look at your past and your present. Still, you should conduct a thorough audit of your current restaurant(s) before expanding your business further. Read on for our actionable, step-by-step process on how to expand your franchise.

Franchise 368

Franchise Franchising Audits Point of Sale 368

Hot Schedules

OCTOBER 23, 2019

In the world of restaurants, managers look forward to many things… but restaurant inventory management is practically never one of them. It is probably safe to say that counting inventory is not as gratifying as nailing the perfect dinner shift, but it is a critical process in your restaurant operation nonetheless.

Inventory 60

Inventory Management Management Technology 60

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. To manage the waste effectively, you need to put together an effective Standard Operating Procedure (SOP). Conduct Waste Audits. Categorize The Waste.

Waste 52

Waste Management Management Operations 52

Bar and Restaurant Coach

NOVEMBER 8, 2019

Often when we think of liquor inventory control, our minds go to behind the bar. To take it one step further, the default-mode for most bar and restaurant operators is to attribute inventory loss to staff. Liquor Inventory Control Starts at the Backdoor. anything that has a financial or inventory element.

Inventory 79

Inventory Coaching Audits Bar 79

Hot Schedules

MARCH 25, 2019

In the world of restaurants, managers look forward to many things… but restaurant inventory management is practically never one of them. It is probably safe to say that counting inventory is not as gratifying as nailing the perfect dinner shift, but it is a critical process in your restaurant operation nonetheless.

Inventory 60

Inventory Management Management Technology 60

Lavu

FEBRUARY 2, 2024

Proper food waste management is crucial in this regard, involving practical tips such as conducting a waste audit to identify areas where waste can be minimized. A POS system is not just about taking orders; it’s a powerful tool for efficient inventory management.

Waste 78

Waste Food Compost Audits 78

Modern Restaurant Management

OCTOBER 26, 2022

While restaurants have no control over the interchange fees set by card companies such as Visa and Mastercard, they can cut costs and improve the bottom line by selecting a payment processing company that tailors merchant services to the needs of each client and continues to audit those services to ensure they scale up or down as necessary.

Consumer Goods 179

Consumer Goods Restaurant Law Audits Customer Service 179

Modern Restaurant Management

MAY 14, 2021

Donation, composting, and organic recycling are all available options to restaurant operators attempting to reduce the amount of food scraps entering their solid waste bins. Before implementing any food diversion efforts, it’s helpful to know where the operation currently stands in regard to food waste. It’s a win-win.

Waste 211

Waste Compost Recycling Food 211

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. Improve operations. Tech tools can help boost efficiency, reduce waste, staff smarter, as well as improve inventory, ordering, inspections, and more.

Audits 189

Audits 2040 Food Safety Consumer Goods 189

Embrace the Suck

DECEMBER 25, 2019

In foodservice, it’s their operations team. What you want to ask for is margin instead of markup and you want it to be auditable. Now, if you can manage your inventory to be more efficient and can reduce the number of deliveries you get per week while keeping the case count high, that is worth a percentage point on your PVA!

Food Truck 289

Food Truck Food Audits Tip Distribution 289

Hot Schedules

OCTOBER 5, 2021

Recent supply chain shortages across the world, stemming largely from decreased production in areas under tight lockdown and understaffed shipping operations, have put these relationships under even further scrutiny. Your restaurant looks for partnerships based on specific needs: inventory, timeliness, reliability. Computer Rocket.

Food Supply 137

Food Supply Food Mobile Ordering Inventory 137

Modern Restaurant Management

DECEMBER 16, 2021

Additionally, as a result of the ongoing labor shortage, we anticipate more automated chatbots to support on-site team members and help streamline their work as well as operators looking for locations with smaller dine-in square footage in favor of adding more drive-thru lanes.

2022 180

2022 Food Supply Back of House Kitchen Safety 180

FreshCheq

JANUARY 9, 2020

From there, features range from audits, checklists, scheduling, label printing and more. Audits for store inspections, EcoSure and Steritech self-audits. Discounts are often made for large group deals. Functionality varies on every app. It is common to include the ability to do your food safety checks. Daily process checklists.

Pricing 78

Pricing Audits Food Safety Waste 78

FreshCheq

JANUARY 9, 2020

From there, features range from audits, checklists, scheduling, label printing and more. Audits for store inspections, EcoSure and Steritech self-audits. Discounts are often made for large group deals. Functionality varies on every app. It is common to include the ability to do your food safety checks. Daily process checklists.

Pricing 78

Pricing Audits Food Safety Waste 78

Bar and Restaurant Coach

SEPTEMBER 13, 2019

If nothing else, these popular shows have made people aware that running a successful bar operation is damn HARD. TV kitchen and bar “gurus” take viewers into the businesses (and personal lives) of struggling bar and restaurant operators, and reveal to the world all the stress and shortcomings they face as owners. speed and efficiency.

Bar 77

Bar Audits Coaching Inventory 77

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. Establish SOPs (standard operating procedures) to analyze each element of your work-flow and incorporate variance reduction analysis into your training protocol. ​ II. ​ II.

Bar 52

Bar Operations Point of Sale 2020 52

The Rail

JANUARY 1, 2024

When your staff treats food and other resources inefficiently, it can genuinely impact your ability to continue operating. This could include teaching kitchen staff about first-in, first-out logic that ensures the oldest inventory is at the front of storage, so it’s used sooner. One of these is your attitude to waste.

Waste 59

Waste Training Audits Consumer Goods 59

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 187

Certification Food Safety Audits 2011 187

Restaurant365

NOVEMBER 30, 2021

Multi-location and multi-state restaurant groups, in particular, need robust payroll solutions to address operational and accounting challenges. These restaurant accounting cycles level the reporting field between periods and provide useful information for operators. Restaurant payroll follows these accounting cycles. Conclusion.

Restaurant Law 146

Restaurant Law Audits Point of Sale Insurance 146

Restaurant365

MARCH 30, 2022

As a restaurant operator, you are the backbone of the restaurant. But on a Monday morning when you arrive early to the back office to a pile of invoices waiting to be processed and last night’s food inventory spreadsheet is still sitting on the clipboard waiting to be entered, you might wonder why you signed up for this.

Inventory 78

Inventory Audits Point of Sale Information 78

Tableo

JUNE 28, 2023

Update your inventory frequently to account for variations in stock levels. Regularly conduct inventory audits Performing regular inventory audits ensures accuracy in calculating food costs. Here’s what you can do: Physically count your inventory to confirm stock levels.

Audits 40

Audits Inventory Reference Download 40

Modern Restaurant Management

JANUARY 8, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. During peak seasons, considering outsourcing certain services becomes a practical solution to ensure seamless operations. Read the first part, here.

2024 215

2024 Loyalty Program Cash Management Customer Experience 215

Modern Restaurant Management

SEPTEMBER 22, 2021

Make sure you do a projection and daily audit to ensure your payroll costs are commensurate with your current revenue. Food and Beverage Inventory and Paper Supplies. Therefore, if you have exceptional employees at your restaurant, do everything you can to keep them around.

License 178

License Employee Relations Equipment Food Supply 178

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 123

Marketing Restaurant Law Audits Small Business 123

The Restaurant Times

SEPTEMBER 16, 2021

Active management is the key to any successful restaurant operation. Over the last decade, point-of-sale (POS) software has evolved to improve the consumer experience and empower business owners to run operations more efficiently. . Adapt to Cloud-Based Operations . Inventory Management .

POS 52

POS Point of Sale Inventory Consumer Goods 52

Restaurant365

DECEMBER 17, 2020

If you are an owner, operator, or on the accounting side of your restaurant business, you’ve probably been hearing about the new 1099-NEC form for non-employee. Accuracy in these numbers is key to remaining compliant in case of an audit. As a result, Form 1099 audits are becoming more common. State requirements.

Audits 78

Audits Document 2020 Delivery 78

Xtra Chef

SEPTEMBER 20, 2019

52% of restaurant professionals named high operating and food costs a top challenge. Consistently tracking prices and auditing vendors is an easy way to manage prime costs in a tricky labor market. Enter inventory management. “While you can’t control what a guest might eat or leave behind, you can control your inventory.

Compost 60

Compost Waste Inventory Audits 60

Xtra Chef

NOVEMBER 20, 2019

Not only is food waste a serious humanitarian issue, it’s also a business issue – one that is hitting the pockets of every restaurant operator that doesn’t take the issue seriously. Knowing what quantity and when to order in order to not over-order requires inventory management of the highest order. ??

Waste 75

Waste Compost Front of House Food 75