ChowNow

FEBRUARY 21, 2025

Instead of just listing Cheeseburger, try something more enticing: Juicy half-pound Angus beef burger with melted cheddar, crisp lettuce, and house-made garlic aioli. If your restaurant isnt showing up in local searchesor if customers cant easily place an order once they find youyoure missing out on sales.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

Culinary Cues

JANUARY 23, 2021

When profit is measured in more significant profit from fewer sales then I will make a statement that may cause many chefs scratch their heads in disbelief: “Food cost percentage is far less relevant – it’s all about contribution margin.” In both cases it is sales (the top line) that sets the stage for success. SP = $43.33.

Front of House 450

Front of House Point of Sale Back of House Customer Experience 450

Culinary Cues

MAY 16, 2022

As a cook or chef there are many days that go well and a few that challenge the best. There are times when a service kind of clicks and the night ends without any problems – these are nights that allow you to feel good about what you do and the level of skill that you have built. Your dictionary. Sabrina worked the sauté station.

Café 439

Café Front of House Point of Sale Back of House 439

Goliath Consulting

OCTOBER 19, 2020

Part of its upsurge comes from off-premise dining becoming widely adopted due to the pandemic, but there’s been an overall uptick in digital sales that’s helped drive-thrus gain significant traction. He also has the numbers to prove his point: Digital sales at Chipotle accounted for 19.6% of total sales (4).

2021 339

2021 Food Safety Point of Sale Kitchen Safety 339

Culinary Cues

APRIL 22, 2020

FaceTime might turn out to be a perfect tool for the chef to connect with sales representatives and interact, push, and challenge them. FaceTime might turn out to be a perfect tool for the chef to connect with sales representatives and interact, push, and challenge them. This time of displacement is tough on everyone.

Back of House 453

Back of House Take-out Point of Sale Food Order 453

7 Shifts

SEPTEMBER 26, 2022

What those technologies are completely depends on the role, but here are a few of the more popular examples: Servers and front-of-house roles tend to familiarize themselves with point-of-sale (POS) technology, scheduling software , online ordering integrations, and perhaps even reservation software. Table of Contents.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Culinary Cues

APRIL 15, 2020

It seems that we have reached a point where acceptable casualties is a consideration in so many decisions. Throughout history – restaurants have been integral to civilized communities. Let’s take a look: [] RESTAURANTS ARE ESSENTIAL TO THE GROWTH OF SMALL TOWN AMERICA. People crave some level of recognition and reward.

Travel 463

Travel Small Business Point of Sale Back of House 463

Focus POS

JUNE 17, 2019

Restaurant Point of Sale Software. What is restaurant point of sale (POS) software? Restaurant point of sale software empowers businesses to control labor costs, manage inventory, and have deeper visibility into business operations. Benefits of Restaurant Point of Sale Software. Flexibility.

Point of Sale 113

Point of Sale Cash Management POS Franchising 113

Culinary Cues

FEBRUARY 1, 2021

I am optimistic and realistic at the same time. This is the Yin and Yang of the environment where restaurants live today. This is the Yin and Yang of the environment where restaurants live today. It is because of these people that I am very bullish on the future of the restaurant business.

Small Business 445

Small Business Front of House Customer Service Communication 445

Modern Restaurant Management

APRIL 2, 2020

Restaurant employees can apply online to receive a one-time, $500 check to use toward bills, including housing, transportation, utilities, childcare, groceries, medical bills and/or student loans. The Foundation will administer the grants, offered on a first-come, first-served basis. Live in the U.S., an overseas U.S. state or territory.

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

EATER

SEPTEMBER 11, 2024

So many of TikTok’s food creators built their platforms on relatability, but some have succeeded to the point of rendering themselves unrelatable, with lofty Architectural Digest -esque kitchens and deals with luxury fashion brands. This is how Justine Doiron — 2.3 It led to a somewhat clunky, more complicated approach to writing recipes.

Food 286

Food Social Media Point of Sale Book 286

7 Shifts

MARCH 16, 2022

In the restaurant industry, it can be difficult to maintain front- and back-of-house staff, as many will eventually move on to pursue new ventures such as school, travel, or alternate employment. Worse yet, some may leave simply because they do not feel valued or that there is no meaning attached to the work they do. Be Flexible.

Front of House 370

Front of House Back of House Communication Customer Service 370

Culinary Cues

OCTOBER 31, 2019

Restaurants find it increasingly difficult to find and retain good employees – both front, and back-of-the-house. This is where a young cook can hone the craft of cooking, gain some pretty flashy chops, learn about cutting edge presentations, and build on a resume that has some impressive strength.

Front of House 268

Front of House Point of Sale Healthcare Back of House 268

EATER

NOVEMBER 30, 2021

Since followers might worry they were losing access to recipes that appeared only in the books and not on her blog, she announced plans to transfer everything to the public website. She begrudgingly put the books back up, at least until all the recipes were duplicated on the site. Those numbers both rose coming into 2021, to 3.6

Food 246

Food Book Front of House Back of House 246

7 Shifts

JANUARY 31, 2024

Managing a restaurant is a delicate routine—if we can even call it a routine. A better description might be a balancing act that presents new and unique challenges every day. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. This part of the job is arguably the most multi-faceted.

Management 397

Management Management Kitchen Safety Front of House 397

Focus POS

OCTOBER 7, 2019

Tablet Point of Sale Software. Traditional point of sale (POS) terminals are a vast improvement over electronic cash registers, offering greater functionality and efficiency. Or they can be removed from the stand and used by staff to take orders and process payments anywhere on the house floor. Line Busting.

Point of Sale 76

Point of Sale Mobile Ordering POS Back of House 76

Black Box Intelligence

JUNE 4, 2025

By combining decades of restaurant expertise, AI, guest experience management, and the best workforce and financial benchmarks, brands can make better choices backed by real data. What Restaurant Brands Need To Know The Cost of Ignoring Market Trends Missing a market trend doesnt just mean falling behind. It means losing real revenue.

Marketing 91

Marketing Loyalty Program Customer Experience Back of House 91

EATER

MARCH 1, 2021

Because I am Chinese-Malaysian (then a rarity in the industry), many customers assumed our product was of Asian origin, and I endured racist comments about its price point, taste, and provenance; many retailers and customers found tibicos hard to pronounce and asked why we didn’t call it by its more commonly used name, water kefir.

Food 345

Food Social Media Workshop Point of Sale 345

7 Shifts

NOVEMBER 19, 2019

As a percentage of sales, restaurant labor cost percentage is the amount spent on all labor-related costs compared to your gross sales in a specific time period. Some businesses choose to calculate labor cost as a percentage of operating costs rather than a percentage of sales. What is Restaurant Labor Cost Percentage?

Management 253

Management Management Employee Relations Restaurant Law 253

Modern Restaurant Management

MAY 12, 2020

Since its inception in mid-March, more than 500 restaurants around the world have joined the program and are reporting sales ranging from several thousand dollars to up to $60,000. The company is exploring collaborations with corporate partners and charities, as well as merchandise sales, to keep its mission alive. "When

Mobile Ordering 376

Mobile Ordering Online Ordering Food Order Hospitality 376

ChowNow

JUNE 7, 2021

Physical, in-house restaurant menus generally thrive on simplicity and easy design. Your in-house goal is to make sure they can easily navigate through your menu in order to find their perfect dish. Your in-house goal is to make sure they can easily navigate through your menu in order to find their perfect dish.

Menu 195

Menu Online Ordering Back of House Demo 195

Black Box Intelligence

JANUARY 16, 2025

Comp Sales -3.2% Decembers sales and traffic data may appear weak at first glance. Sales and traffic growth were weaker during the first week of December. Same-store sales growth in December: -0.3% in same-store sales growth. Thus, highlighting the industry improvements since hitting a low point in July.

2024 52

2024 Point of Sale Front of House Fast Casual 52

Paper Chase Accountancy

MAY 30, 2025

This blog aims to demystify the financial intricacies of the hospitality industry by providing a practical, sample bookkeeping structure specifically designed for restaurants and bars. See how outsourced bookkeeping saves time and reduces error: Explore the tangible benefits of delegating your financial back office to expert professionals.

Bar 52

Bar Cash Management Point of Sale Back of House 52

Lavu

JUNE 13, 2025

Some restaurant chain owners see the transition as a step toward going cashless in the future because restaurant point-of-sale systems make it so easy. With cashless options such as credit cards, mobile payment apps, and contactless payments, customers can make quick and hassle-free payments, reducing wait times at the point of sale.

2025 78

2025 Cash Management Mobile Ordering Point of Sale 78

Restaurant365

AUGUST 21, 2020

Successful restaurant owners and operators don’t just provide great food. For food service and hospitality in particular, an essential part of the guest experience is the interaction with employees. The people piece of the puzzle can be challenging for restaurants. Human resources and payroll overview.

Blog 78

Blog Restaurant Law Recruiting Employee Relations 78

Restaurant365

APRIL 16, 2021

Why is it important to have an in-house online ordering system ? Here are seven essential reasons why your restaurant needs an in-house online ordering system. In-house online ordering systems capture customer data for your customer relationship management system (CRM). Drives More Revenue. Captures Valuable Customer Data.

Online Ordering 78

Online Ordering Blog Ordering Front of House 78

Restaurant365

NOVEMBER 18, 2021

This two-part blog series presents an overall guide to the essentials of payroll accounting for restaurant groups. You receive time in your Point of Sale (POS) system. From hiring and onboarding to running employee payments and paying taxes, payroll touches on many different parts of a restaurant business.

Employee Relations 148

Employee Relations Cash Management Point of Sale Front of House 148

Restaurant365

OCTOBER 15, 2021

Because sales and labor needs can change by the hour, day, week, and month, it can be difficult to control your labor budget over time. Your total labor cost is a dollar figure that may shift over time as sales fluctuate (we’ll discuss calculating this labor cost as a percentage below). Salaried Employees.

Management 148

Management Management Point of Sale Employee Relations 148

Restaurant365

DECEMBER 10, 2021

With separate systems that don’t fully “talk” to one another, you may be required to import data back and forth, a manual process that can be time consuming and lead to errors. A period with seven weekend days, as opposed to one with nine, will likely generate much different sales and expense levels.

Point of Sale 146

Point of Sale Back of House Front of House POS 146

Modern Restaurant Management

OCTOBER 29, 2019

In this edition of MRM News Bites, we feature Fat Sal’s Deli, El Pollo Loco, Green Rabbit, Smart Foodservice, Slice,A&G Real Estate Partners, Mastercard, Temporis, The Flavor Experience and Chicken Guy! Pulp Fiction Halloween Homage. This will all take place Wednesday, Oct. 30 and Thursday, Oct. Hispanic Promise. delivery success rate.

Food Supply 216

Food Supply Franchise Franchising Customer Experience 216

Future Food

DECEMBER 5, 2019

It’s discovery will deliver a defined and recognisable Point of Difference for your project. Trends that will shape the future of your food and hospitality projects for 2020. Trends are no longer limited to the cuisines on offer or the style of service. The ‘whole experience’ is what matters. Alternative eating is becoming mainstream.

Hospitality 145

Hospitality 2020 Food Point of Sale 145

Izettle

AUGUST 5, 2019

We specialise in using novel yeast and bacteria to make beers that have our own unique ‘house culture’, which pair well with big, bold fruit and hop additions. Fun, inventive and bold: that’s how Johnny, Steven and Adele of Vault City describe their approach to brewing.

Point of Sale 75

Point of Sale Brewery Bar Back of House 75

Focus POS

FEBRUARY 10, 2022

However, assembling a technology system using several different vendors is never a good idea—instead, work with a single provider to coordinate an ecosystem that does everything you need with one point of contact. All-in-one POS systems should make your life easier, not add to the list of items that need to be managed. Customer Experience.

Mobile Ordering 146

Mobile Ordering Website Management Point of Sale Loyalty Program 146

EATER

MARCH 26, 2021

All the recipes, from simple dinners to baking projects, that we’ve loved so far this year To sort through the noise of TikTok tortilla wraps and feta pastas , Eater has compiled a handful of the recipes — from blogs, magazines, publications, and cookbooks — that put the pep back in our pans this week, and which we hope will do the same for you.

2021 241

2021 Back of House Social Media White Paper 241

Future Food

OCTOBER 20, 2020

So much damage has been done to retail in general and hospitality in particular this year that 2021 is going to be a year to heal, slowly getting back on public transport and getting settled into the Next Normal. Covid Safe Dining Outdoors at Entrecôte Parisian Steak House, Melbourne. The post-COVID world is a Design-led world.

2022 145

2022 Design Food Back of House 145

Focus POS

DECEMBER 22, 2021

The pandemic caused added pressure in 2020, with sales down $239 billion from expected levels and employment dropping 3.1 So how can the industry build itself back up after being thrown such challenges over the past few years? The restaurant industry has always been competitive, and it’s challenging to make profits and stay solvent.

Management 146

Management Management Loyalty Program Online Ordering 146

7 Shifts

JANUARY 31, 2024

Managing a restaurant is a delicate routine—if we can even call it a routine. A better description might be a balancing act that presents new and unique challenges every day. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. This part of the job is arguably the most multi-faceted.

Management 195

Management Management Kitchen Safety Front of House 195