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. Place order. Inventory Program.

Inventory 95

Inventory Bar Coaching Audits 95

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. In addition, operators can use a digital system to take orders instead of writing them down.

Technology 196

Technology Operations Food Safety Kitchen Safety 196

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. One of the immediate advantages of installing a POS system is the transition from handwritten orders to digital order-taking.

Waste 78

Waste Food Compost Audits 78

Modern Restaurant Management

MAY 10, 2022

Why should you and your staff spend hours counting inventory, auditing invoices, and combing through contracts? Nobody has time for that when there is a crowded dining room, to-go orders flying out the window and customers complaining about their favorite menu items going up in price. Leverage Purchasing Data.

Supplies 197

Supplies Food Supply Audits Inventory 197

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. product not ordered. Have a Designated Receiving Area. Take Notes.

Inventory 79

Inventory Coaching Audits Bar 79

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

Modern Restaurant Management

OCTOBER 18, 2022

Do you want people to stay at your restaurant longer and order more? After eating a meal at your establishment, they’ll have a good excuse to linger and order another drink, coffee, or dessert while they wait for their car to charge. Elevate inspections and audits. Are you ordering proper quantities of food?

Audits 189

Audits 2040 Food Safety Consumer Goods 189

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

Lavu

NOVEMBER 17, 2023

This approach helps increase sales of high-margin items, reduce waste and inventory costs, and ultimately improve profit margins. Manage Inventory and Food Waste Inventory management is crucial for optimizing restaurant profit margins. There are various methods to enhance inventory management for maximizing profit margins: 1.

Fast Casual 123

Fast Casual Fine Dining Food Truck Loyalty Program 123

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

Embrace the Suck

DECEMBER 25, 2019

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! You think right away, “WOW, this is awesome!”

Food Truck 289

Food Truck Food Audits Tip Distribution 289

Apicbase

MAY 8, 2024

Finally, we will explore the best alternatives to MarketMan, helping you decide which restaurant inventory management platform aligns best with your needs. Inventory management: MarketMan tracks inventory and reports on stock counts and total value. Purchasing and order management: The software digitises purchasing and ordering.

Inventory 52

Inventory Food Supply Kitchen Safety Back of House 52

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

Crunchtime

FEBRUARY 7, 2024

As businesses grow and open more locations, developing these standard restaurant operating procedures (SOPs) becomes infinitely more critical in order to run an efficient and profitable business. Shift change: mid day, what work needs to be done in order to change over to a new team and help them be successful and ready for the next shift?

Operations 78

Operations Audits Cash Management Food Safety 78

Tableo

JULY 14, 2023

Conduct a waste audit You must first identify the source of food waste in order to address it effectively. Pinpoint the exact places and procedures in your restaurant that produce the most waste by conducting a waste audit. Improve inventory control Managing inventories well is crucial for decreasing food waste.

Waste 52

Waste Sustainability Food Audits 52

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. There are many different avenues that can be taken with food donation.

Waste 211

Waste Compost Recycling Food 211

Hot Schedules

OCTOBER 5, 2021

You have lots of choices on which companies supply your restaurant inventory, but how do you spot and manage great food suppliers? Your restaurant looks for partnerships based on specific needs: inventory, timeliness, reliability. Responsiveness – Sometimes orders need to change on the fly. b3lineicon|b3icon-computer-rocket|?|Computer

Food Supply 137

Food Supply Food Mobile Ordering Inventory 137

ChefMod

MAY 13, 2024

AP automation solutions specifically designed for hospitality help restaurant owners optimize their purchasing process, recipe management, inventory, analytics, GL mapping, and visibility into expenses across all suppliers. This helps keep the kitchen well-stocked without over-ordering, supporting consistent food quality.

Cash Management 40

Cash Management Inventory Audits Management 40

Modern Restaurant Management

DECEMBER 16, 2021

Given the increase in off-premise, we expect to see more drive-thru’s similar in format to Checkers & Rally’s iconic double drive-thru model, which dedicates one lane to traditional consumer drive-thru service and one to e-commerce only, including pre-paid digital orders for pickup and third party-delivery orders.

2022 180

2022 Food Supply Back of House Kitchen Safety 180

Bar and Restaurant Coach

SEPTEMBER 13, 2019

A handful of viewers who watch these “save my store” shows will be able to see through the drama-soaked episodes and learn from a common thread: That most businesses in the hospitality industry run into trouble when they don’t focus on (to name a few): liquor inventory control. staff & management training and responsibilities.

Bar 77

Bar Audits Coaching Inventory 77

The Rail

JANUARY 1, 2024

Not using ingredients to their fullest may mean you’re over-ordering, which puts greater pressure on local agriculture. 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.

Waste 59

Waste Training Audits Consumer Goods 59

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

Xtra Chef

NOVEMBER 20, 2019

Order to Par Based on Projections. Over-ordering, particularly over-ordering perishable items, often leads to food waste. Knowing what quantity and when to order in order to not over-order requires inventory management of the highest order. ?? Monitor & Maximize Yields .

Waste 75

Waste Compost Front of House Food 75

Sling

MAY 9, 2023

As a general concept, these health and safety standards dictate the appropriate ways to store, prepare, and serve the food your customers order. 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

Xtra Chef

SEPTEMBER 20, 2019

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. Because if you don’t know what you have, how can you know how much to order?

Compost 60

Compost Waste Inventory Audits 60

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

Monitoring employee performance, providing excellent customer service, and maintaining accurate inventory are necessary measures to ensure that your restaurant runs smoothly and profitably. Behind the scenes, the POS software captures and processes payments, tracks inventory, collect consumer information and sends reordering reminders.

POS 52

POS Point of Sale Inventory Consumer Goods 52

The Restaurant Times

JUNE 11, 2021

Handling inventory, staff and customers, along with keeping track of analytics and reports all at the same time can become cumbersome for the restaurant manager. A good POS system for restaurants contains features such as tablet billing, stock and inventory management, analytics and reports, CRM and many others. Let us see how.

POS 52

POS Mobile Ordering Loyalty Program Online Ordering 52

The Restaurant Times

DECEMBER 5, 2020

If waste can be attributed to procuring some raw materials in bulk, check out the prices other vendors are offering for the inventory you need. When a Menu Item is Not Being Ordered By Customers. If your restaurant has menu items that are rarely ordered, they might not be worth the expense. Perform a Yearly Audit.

Menu 96

Menu Seasonal Menu POS Food Order 96

Restaurant365

AUGUST 12, 2021

Add in all of the invoices, orders, and inventory you are tracking. You can end up with issues like managers overspending on labor or inventory over an extended period, requiring you to make major, rapid adjustments at the end of the period to meet targets. Think about how many transactions you do in a day.

Leadership 78

Leadership Inventory Hiring Point of Sale 78

Xtra Chef

JULY 22, 2020

The codes are created by business owners or accountants in order to categorize transactions and make the full ledger searchable. GL codes are usually kept as broad as possible to keep the General Ledger “clean,” or neatly organized and audit-ready. This is where GL codes come into play. Spending insights!

Point of Sale 78

Point of Sale Audits Food Order Demo 78

Modern Restaurant Management

JANUARY 8, 2024

For example, there will be fewer human interactions when ordering takeaways during busy lunch hours, quick customer seating, or bill payments. Robot servers, QR-Code Ordering and Even More Tech!: From robot servers to QR code ordering, the sky's the limit for technology in the restaurant industry. It makes everything easier.

2024 215

2024 Loyalty Program Cash Management Customer Experience 215

Cheetah

SEPTEMBER 6, 2019

First Things First: Waste Audit Without conducting a waste audit you will not know the amount of food waste you produce. Keep a journal and write down the results of daily waste audits. Another useful thing is automated inventory tracking systems. Next, train your staff.

Waste 60

Waste Audits Food Back of House 60

The Restaurant Times

JUNE 3, 2020

If there are any discrepancies between the numbers, you can then easily analyze and audit the areas where maximum expenditure has happened. . 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. Avoid The Credit Business.

Cash Management 88

Cash Management Point of Sale Front of House Equipment 88

Touch Bistro

MAY 10, 2021

Conduct a Food Waste Audit. Next, if you’ve been following restaurant inventory best practices , you should be able to compare the information on your food waste tracker with data from your POS system’s inventory reports to pinpoint where your waste is coming from. Improve Your Inventory Management. Avoid Over-Preparing.

Waste 59

Waste Food Compost Tip Distribution 59

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. Protect Your Bar Inventory Loss of inventory because of rejected drinks can be avoided with better sanitation standards. Here are four easy ways to do it: 1. ​ II. ​ III.

Bar 52

Bar Operations 2020 Point of Sale 52

The Restaurant Times

OCTOBER 30, 2020

Conduct a cleanliness audit by inspecting everything, right from the kitchen equipment, food contact surfaces, and small wares, to the floors, and drains. Investing in proper tools and equipment saves time by reducing the complexity of the job, streamlines staff training, and makes inventory management simpler.

Food Safety 52

Food Safety Kitchen Safety Employee Relations Food 52