Remove Audits Remove Seasonal Menu Remove Waste
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Ultimate Guide To Restaurant Cost Of Goods Sold (COGS) in 2024

7 Shifts

The cost of goods sold (COGS) is a restaurant metric that shows you the cost of all ingredients used to prepare a menu item, including the food, beverage costs, and other direct expenses. Ingredients and labor take up most of your COGS, but other factors like packaging, portion, and menu also play a role.

2024 195
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7 Ways to Reduce Food Waste in Your Restaurant

Lavu

In the face of a staggering global issue, restaurants must proactively avoid food waste. billion tons of food are wasted annually across the globe. Restaurants, a big part of this challenge, can substantially impact by adopting sustainable practices and reducing their contribution to food waste.

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Beyond the Plate: Evolution and Exploration in the 2024 Restaurant Scene

Modern Restaurant Management

Focus on Sustainability The impact of food waste is staggering, with U.S. restaurants contributing an estimated 22 to 33 billion pounds of food waste annually , costing the industry billions in losses. Operationally, restaurants can conduct audits to identify inefficiencies, monitor waste, and implement reduction plans.

2024 189
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How to Reduce Food Waste in Restaurants: 16 Practical Tips

Touch Bistro

And one area that is often overlooked is the question of how to reduce food waste in restaurants. Food waste costs restaurants a staggering $162 billion per year , and in America alone, restaurants generate as much as 33 billion pounds of food waste per year. Different Types of Restaurant Food Waste.

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Free restaurant profit margin calculator & comprehensive guide

Open for Business

It’s an all-important metric that influences everything from menu pricing to operational decisions and beyond. Is there a seasonal pattern? Measure the impact of changes: Did that new menu item boost your profits? Consider seasonal ingredients to take advantage of lower costs when certain items are plentiful.

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Mastering Food and Beverage Management: Tips for Multi-Site Operations

Apicbase

In this article, we explore the benefits of centralising inventory, optimising menu design, standardising staff training, and more. Discover how Apicbase’s robust platform provides the tools you need to streamline your processes, reduce waste, and boost your bottom line. What Is Food and Beverage Management?

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Winterizing Your Restaurant: Navigating Challenges and Ensuring Sustainability

The Rail

By Indiana Lee, Contributor As we begin to move out of the fall season and into the winter, restaurant and bar owners are making preparations for what tends to be a challenging season. Adapting offerings based on the season is an expected, if somewhat inconvenient, requirement of working in the service industry.