Hot Schedules

OCTOBER 5, 2021

You pride yourself on sourcing the best ingredients with the partners who deliver reliably and at an effective cost. Having a supplier that treats you like a partner and not just a revenue source makes your end of the process much more satisfactory. Keep Prices Competitive. Is it a Win-Win? b3lineicon|b3icon-lifebuoy|?

Food Supply 137

Food Supply Food Mobile Ordering Inventory 137

Modern Restaurant Management

MAY 14, 2021

According to the food waste hierarchy pyramid, source reduction is the ‘best case scenario’ when it comes to food waste. Audit the waste stream and try to identify current trends and how much waste is actually being generated. The EPA estimated that in 2018, the United States wasted 35.3 million tons of food.

Waste 207

Waste Compost Recycling Food 207

7 Shifts

DECEMBER 6, 2023

The Colorado minimum wage can potentially change every January , based on cost of living increases (as measured by Colorado’s Consumer Price Index). Additional resources for Colorado restaurateurs Check out these extra resources and information sources to continue learning about tip laws and labor laws affecting Colorado restaurants.

Tip Distribution 222

Tip Distribution Restaurant Law Employee Relations 2024 222

Modern Restaurant Management

JANUARY 8, 2024

This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits. From emphasizing locally sourced ingredients to exploring global flavors, restaurants are tuning in to their city's vibrant gastronomic evolutions.

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2024 Loyalty Program Cash Management Customer Experience 212

Modern Restaurant Management

DECEMBER 16, 2021

Tight menus, for set prices, at times offering previously unapproachable product at approachable prices. Additionally, these software platforms have been critical in helping companies strategically source raw materials effectively. Moving forward, organizations will stop doing the same annual audits for all suppliers.

2022 178

2022 Food Supply Back of House Kitchen Safety 178

7 Shifts

DECEMBER 6, 2023

The Colorado minimum wage can potentially change every January , based on cost of living increases (as measured by Colorado’s Consumer Price Index). Additional resources for Colorado restaurateurs Check out these extra resources and information sources to continue learning about tip laws and labor laws affecting Colorado restaurants.

Tip Distribution 195

Tip Distribution Restaurant Law Employee Relations 2024 195

The Restaurant Times

DECEMBER 5, 2020

As the price of raw materials fluctuates throughout the year, it’s important to analyze your food costs regularly. At the time of deciding the menu prices, the price of certain ingredients might have been less. As a general practice, you can compare the prices of other vendors and your current suppliers. .

Menu 96

Menu Seasonal Menu POS Food Order 96

The Restaurant Times

JULY 28, 2021

Conduct Waste Audits. A restaurant generates food waste from numerous sources. Until and unless these sources are identified, it will be quite impossible to control the wastage. You need to conduct waste audits to know the exact amount of food waste that gets generated from various sources. Source: CAKE Mix.

Waste 52

Waste Management Management Operations 52

ChefMod

MAY 13, 2024

This helps culinary teams manage budgets effectively and make informed decisions about menu pricing and ingredient sourcing. Approval Workflow : AP automation tools streamline the approval process by providing an audit trail for compliance.

Cash Management 40

Cash Management Inventory Audits Management 40

Restaurant365

SEPTEMBER 30, 2019

All approval process workflows are accessible through a centralized email or dashboard, and an audit log tracks all decisions. Accidentally keying in a small AP mistake can lead to hours tracking down the source, and paper-based failed, duplicate, or late payments can impact your bottom line. Step 3: Pay.

Audits 60

Audits Cash Management Mobile Ordering Point of Sale 60

Restaurant365

APRIL 14, 2020

When planning your menu and inventory, make sure to also ask your vendors where they foresee potential shortages or price fluctuations. Proactively avoiding items that are likely to experience price inflation or shortages can help stabilize both your food costs and your physical inventory.

Inventory 109

Inventory Delivery Management Management 109

Marketing4Restaurants

MAY 23, 2022

Raising your prices and wages This year, there are a lot of factors that will drive your prices and wages up, including inflation. If you’re raising your wages, you gotta punch those prices up, and a lot of people are already expecting that. It’s not gonna happen, no matter what kind of business you’re operating.

Hiring 52

Hiring Front of House Back of House Food Supply 52

Marketing4Restaurants

MAY 23, 2022

Raising your prices and wages This year, there are a lot of factors that will drive your prices and wages up, including inflation. If you’re raising your wages, you gotta punch those prices up, and a lot of people are already expecting that. It’s not gonna happen, no matter what kind of business you’re operating.

2022 52

2022 Hiring Front of House Back of House 52

Perfect Daily Grind

DECEMBER 12, 2022

Moreover, Nucoffee provides farmers with up-to-date market information, which can allow them to keep track of fluctuations in the price of coffee, as well as any emerging trends in the coffee industry. The Sustentia initiative helps us with audit fees, which are expensive,” Márcia tells me.

Consumer Goods 189

Consumer Goods Certification Workshop Sustainability 189

Apicbase

MAY 8, 2024

MarketMan tracks ingredient prices to help optimise menu prices. You can track spending over time and receive alerts on price changes. In case of an audit, the necessary documents are ready for inspection. It can analyse the images and extract information. You can set alerts and order to PAR.

Inventory 52

Inventory Food Supply Kitchen Safety Back of House 52

Xtra Chef

JULY 22, 2020

To begin with the basics, a General Ledger is used as the source of truth for all points of accounting. GL codes are usually kept as broad as possible to keep the General Ledger “clean,” or neatly organized and audit-ready. Let’s get started! General Ledger codes, explained. Why General Ledger codes are important for restaurants.

Point of Sale 78

Point of Sale Food Order Audits Demo 78

Marketing4Restaurants

OCTOBER 9, 2022

Deliveroo drives price hikes Deliveroo charges a commission of 35% plus VAT on each meal being ordered through the app, leaving restaurants with little to no profit from their sales. However, upon confirmation from different sources, it turns out that Deliveroo is paying a lot lower than the minimum wage required. an hour only. .

Customer Experience 52

Customer Experience Customer Service Delivery Food Order 52

The Restaurant Times

SEPTEMBER 16, 2021

For instance, you can track menu items, ingredients, stock used for specific items, number of sales, and fluctuating prices all in one place. Source: Restaurant Tech News. A good point-of-sale system is designed to help you keep an audit trail of everything that happens in your business. Staff Management .

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POS Point of Sale Inventory Consumer Goods 52

Marketing4Restaurants

DECEMBER 29, 2021

Dropping rent prices We are seeing a lot of movement among restaurants in terms of location too. Rent prices have been dropping in some locations and many restaurant owners are seeing it as a great opportunity to make their businesses more profitable. Don’t forget to check out our free Restaurant Website Audits.

2022 52

2022 Front of House Food Truck Back of House 52

BNG Point of Sale

SEPTEMBER 2, 2021

Restaurateurs that are serious about increasing their profit margin for food must undertake a thorough audit of their whole supply chain. Adding more seats does not affect the eating experience for the rest of the guests; rather, each additional seat represents a new source of revenue. . Spend Less Money On Food . Loyalty Program .

Food Truck 52

Food Truck Loyalty Program Food Point of Sale 52

The Restaurant Times

OCTOBER 30, 2020

A recent report on Restaurant Industry and Market Evolution highlights an interesting fact: more than 80% of restaurant operators feel that food quality and safety will surpass price as a decision-making factor for cost-conscious customers. can be sources of cross-contamination. Cleaning tools, such as brushes, mops, etc.

Food Safety 52

Food Safety Kitchen Safety Employee Relations Food 52

Modern Restaurant Management

FEBRUARY 10, 2020

While it cooks and tastes like eggs, its ingredients use 98 percent less water, 83 percent less land and emit 93 percent less CO2e than conventional animal sources. sourced yellow pea protein. It is high in protein (22 grams, iron and a good source of calcium. "Burgers are a staple in the American diet.

Hospitality 169

Hospitality Food Consumer Goods Point of Sale 169

The Rail

MARCH 22, 2024

Conducting an Energy Audit The first step towards improving restaurant efficiency is conducting an energy audit. An audit can help identify outdated equipment that is consuming more resources than necessary. Dining establishments can conduct the audits online or hire a professional to perform a detailed assessment.

Audits 52

Audits Sustainability Loyalty Program Compost 52

Restaurant365

JANUARY 25, 2022

There is no visibility into line-item details such as units of measure and price fluctuations, or into invoice and payment data. Manual entry often results in inadvertently keying in an AP mistake that can lead to hours tracking down the source. Vendor Price Tracking. Enables Contract Price Verification.

Front of House 147

Front of House Back of House Audits Pricing 147

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. That could mean dropping dishes, adding new items, or changing prices. Whatever it takes to make your menu more appealing and more profitable.

Definition 52

Definition Operations Management Management 52

Modern Restaurant Management

JULY 1, 2020

shows that consumers feel safer when hotels and restaurants raise their cleaning protocols to include hospital-grade disinfectants and third-party audits. Check clean through periodic on-demand training, auditing and verification that procedures have been followed. consumers—falling 2.5 percent to an ACSI score of 79.

2020 178

2020 Travel Food Safety Consumer Goods 178

Xtra Chef

MAY 21, 2020

Plus, our software utilizes optical character recognition (OCR) to make all documents searchable, making reconciliations and audits a breeze. Manage and source vendors to find the best deal for your business. See how often you purchase from each vendor, as well as how their prices fluctuate over time. Even better?

2020 115

2020 Back of House Document BOH 115

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. That could mean dropping dishes, adding new items, or changing prices. Whatever it takes to make your menu more appealing and more profitable.

Definition 52

Definition Operations Management Management 52

BNG Point of Sale

APRIL 14, 2021

When setting up your contract, you are given the option of a range of credit card pricing plans. Here are three of the most common pricing models. Interchange Plus Fee Pricing. Tiered Pricing. Flat-fee Structure Pricing. However flat-rate can sometimes come out as more expensive than interchange-plus pricing.

POS 98

POS Point of Sale Customer Service Pricing 98

Lavu

JANUARY 21, 2020

Helps in Setting Competitive Prices. To be competitive in the market, set a price that is small enough to attract customers but big enough for better profit margins. As part of your restaurant accounting process , the set prices should generate adequate revenue to cover both the costs incurred and the desired profit. .

Audits 78

Audits Back of House Point of Sale Front of House 78

Apicbase

MAY 12, 2023

They might raise the price, change the recipe, or deal with a supplier not following price agreements. The most successful leaders in F&B use regular audits to measure operational performance and improve yield, productivity, and profitability metrics. For instance, high-performers track recipe profitability over time.

Operations 52

Operations Back of House Sustainability Front of House 52

Apicbase

APRIL 5, 2024

The most comprehensive solutions keep all your ingredients, suppliers, and pricing details in one place. Traceability software helps track ingredients from source to delivery and improves regulatory compliance. Leading solutions, like Apicbase, provide a single source of truth for reporting.

Back of House 52

Back of House Front of House BOH Point of Sale 52

Notch

MARCH 17, 2022

Source: Business Chief. Or check out an app like Good to Go , which allows consumers to purchase your surplus food at a lower price. Restaurants can begin by auditing the amount of one-use plastics involved in their operations, and reduce this where possible. Green Star Restaurant. Image by SingleThread Farms in B&W.

Sustainability 52

Sustainability Operations Seasonal Menu Compost 52

Modern Restaurant Management

APRIL 2, 2020

Had a primary source of income in the restaurant industry for the last year. Checklist app automates daily food safety and operational task management as well as regular maintenance and audit procedures. The customer can then see the menu on offer, the prices and can place an order by adding an item to their shopping basket.

Healthcare 195

Healthcare Employee Relations Online Ordering Customer Service 195

The Restaurant Times

FEBRUARY 22, 2022

Menu engineering is a framework for evaluating and optimizing the pricing and design of your restaurant’s menu in order to build a more profitable business. Source: HPG Consulting. This is when the consultant conducts a confidential restaurant audit to uncover the facts about how your business is run. Menu Engineering.

Hiring 52

Hiring Food Kitchen Safety Food Safety 52

Perfect Daily Grind

SEPTEMBER 15, 2022

If the coffee industry is to tackle this problem, it needs to address the increasing need for long-term sustainable coffee sourcing. So what exactly is long-term sustainable sourcing and how can it be achieved? To find out more, I spoke with three industry professionals sourcing Fairtrade coffee.

Sourcing 145

Sourcing Sustainability Certification Pricing 145

EATER

AUGUST 22, 2022

Before each of 10 courses, the staff explained the source or inspiration for everything that was served. These citations were delivered in the same breath as the ingredient sources: This cheese is from Indiana, and that amuse-bouche draws on a description of tables laid with strawberries and sweetgrass. People noticed.

Fine Dining 101

Fine Dining 2012 Reference Social Media 101