Restaurant365

JULY 21, 2021

When it comes to restaurant inventory, there are a lot of moving pieces. Understanding how to master restaurant inventory management is an invaluable skill. Your inventory control tracks what is coming in and out of your restaurant and what is left over during a certain period of time.

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Restaurant365

MARCH 10, 2020

When you think of your restaurant finances, do you think of your inventory? Your restaurant inventory management is an oft-forgotten component of your finances, but the amount of product you have on hand represents a large part of your budget. What is Restaurant Inventory Management? Sitting Inventory.

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Inventory Management Management Waste 103

Apicbase

MARCH 28, 2024

That means you are collaborating with multiple stakeholders who each have their own data points to focus on. The F&B director works with the order forms, the COO analyses the profit and loss statements, the inventory manager checks the stock counts, the executive chef works in the recipes database and so on.

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Management Management Point of Sale Kitchen Safety 52

Lavu

NOVEMBER 10, 2022

A modern restaurant point-of-sale (POS) system now offers many automation tools that make it easier to operate more efficiently and effectively. . #1) Instead of hand-writing orders and presenting them to the back-of-the-house, you can use kitchen display screens to immediately share orders with the kitchen.

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Restaurant365

MARCH 10, 2020

When you think of your restaurant finances, do you think of your inventory? Your restaurant inventory management is an oft-forgotten component of your finances, but the amount of product you have on hand represents a large part of your budget. What is Restaurant Inventory Management? Sitting Inventory.

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Inventory Management Management Waste 78

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. Here are the most important features of the platform and what they help you do.

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Inventory Food Supply Kitchen Safety Back of House 52

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.

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Restaurant365

JUNE 15, 2021

Your restaurant is constantly generating data, whether from your sales revenue, food costs, or labor hours. Leveraging your front of house (FOH) and back of house (BOH) data allows you to gain more insight into your operations. Restaurant KPIs impacting a profitable back of house. Read Part 1 here ).

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Restaurant365

NOVEMBER 18, 2021

Your restaurant orders, receives, and counts food all in one system: your inventory management software. Your inventory management solution measures and stores all the information you need about your food cost. You receive time in your Point of Sale (POS) system. Tracking time occurs in many different systems.

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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.

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Management Management Point of Sale Employee Relations 148

Apicbase

MAY 21, 2024

Menu development is the process of aligning back-of-house culinary talent with operations management to design a profitable, sustainable menu that aligns with the brand. Menu Planning Tailoring your menu to perfection for a dining experience that keeps customers coming back for more.

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Menu Dietary Restrictions Allergens Seasonal Menu 52

Restaurant365

NOVEMBER 20, 2020

After implementing weekly inventories, Eli’s was generating the data needed to monitor whether menu items were priced correctly. Background. Eli’s Restaurant Group is a family of restaurants that’s called Connecticut home for more than two decades. “What should I charge for this? ” he listed.

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Demo Point of Sale Cash Management Waste 148

Restaurant365

OCTOBER 30, 2020

Maybe it’s organizing the walk-in, folding the napkins for the front of the house, or reworking the menus. It touches everything that is critical to the restaurant running smoothly, from how you schedule your staff to properly managing your inventory. Manage Restaurant Food Inventory.

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Restaurant365

JUNE 22, 2021

Efficient food usage involves everything from strategic menu planning to coordinating back of house and front of house teams. Critically, knowing your AvT numbers through your restaurant operations reporting gives you a concrete starting point to identify the foods that are commonly wasted.

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Compost Food Waste Front of House 88

Restaurant365

APRIL 16, 2021

It’s time to focus on getting back to pre-COVID profit margins. If your goal is to get back to a pre-COVID-19 profit margin, you should track against your own profit margin, not an industry average. Your profit may be calculated in dollars, but your profit margin is your profit expressed as a percentage of sales. Net Profit.

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Loyalty Program Point of Sale Guest Recovery Seasonal Menu 88

Apicbase

SEPTEMBER 16, 2022

Problems like knowing the what but not the why behind it; non-existent or limited back-of-house visibility; and essential information buried under a mountain of trivia. Some POS-side examples include sales, payment, and footfall reports. Looking at a sales report, you might see that your Tuesday sales are lower than average.

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BNG Point of Sale

OCTOBER 13, 2021

Types of Point-of-Sale (POS) Systems. Point-of Sale (POS) systems are increasingly powerful tools for improving sales and profits. They offer a wide range of hardware and software options to aid in everything from sales to management to accounting. Business owners have many POS systems from which to choose.

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Restaurant365

SEPTEMBER 3, 2021

Restaurant owners, operators, and managers are constantly faced with decisions about accounting, operations, inventory, customer service, and staffing. Are you able to step back and look at the bigger picture? For example, sales forecasts can inform smart schedules that make the most out of available labor hours.

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Waste Cash Management Point of Sale Inventory 78

Restaurant365

JANUARY 13, 2021

When you are able to lower your prime cost, even by a few percentage points, that is profit added back directly to your bottom line. Know Your Optimum Sales and Number of Customers Served Per Labor Hour for Each Day Part. This sales per labor hour (SPLH) metric is a key measure of the productivity of your staff.

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Management Management Point of Sale Waste 78

Lavu

DECEMBER 20, 2019

restaurant and prepare food for sale. If they do have to complete an in-house analysis, ReciPal makes it easy. calculator and inventory management system. Every food product on shelves has one thing in common: nutrition labels. This is because the FDA requires it. has a list of ingredients and nutritional information.

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Food Truck Point of Sale Inventory Consumer Goods 78

Restaurant365

JUNE 9, 2021

After all, it’s hard to improve a metric if you don’t know your starting point. You can use data to improve restaurant operations, both in your front of house (FOH) and back of house (BOH). Restaurant KPIs impacting a profitable front of house. Streamlining operations with integrated, robust FOH tools.

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Restaurant365

APRIL 8, 2021

A virtual kitchen, also commonly known as a ghost kitchen , is a slimmed-down version of a restaurant that cuts costs like real estate and labor to focus purely on off-premise sales channels. Although many restrictions on restaurants are starting to lift, COVID-19 has permanently changed the landscape of the restaurant industry.

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Front of House Food Truck Kitchen Safety Point of Sale 78

Apicbase

NOVEMBER 14, 2022

And that will help you add sales on the front end… and cut costs in the back-of-house. They’re divided into four categories: Inventory & purchasing insights Restaurant sales insights Menu & menu engineering Employee & labour insights. Inventory & Purchasing Insights.

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Point of Sale Tip Distribution Front of House Waste 52

Mad Mobile

MARCH 1, 2024

In a study by the Wharton School , researchers found that using tabletop technology can improve sales by 9.74% and productivity by 10.77%. Beyond that, it can also increase table turnover by nearly 17%! As a restaurateur, you know that these metrics are more than just numbers. It’s not just about one aspect of the customer journey either.

Seasonal Menu 40

Seasonal Menu POS Loyalty Program Customer Experience 40

Smart Systems Pro

APRIL 3, 2019

Using a scale of 1 to 5, 1 being strongly AGREE and 5 being strongly DISAGREE, rate your restaurant on the following: Based on my restaurant’s current efficiencies, good or bad, I know my breakeven point ­­­ _. I supply my accountant, or whoever prepares my books, my ending inventories within five days of the end of every month ­­­ _.

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Management Management Cash Management Front of House 72

Restaurant365

FEBRUARY 4, 2021

Your labor cost is one of your biggest expenses, but it can be difficult to track, since sales and labor needs may fluctuate by the day, week, and quarter. Looking at the cost of labor as a percentage of sales shows how your employee labor hours are matching with customer demand (sales). How to calculate labor cost.

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Margin Edge

JULY 10, 2019

Yet that is how much of a chef or restaurateur’s time is spent: manually entering invoices, taking inventory counts with paper and a clipboard or reviewing sales results from a point-of-sale system and trying to reconcile them with the purchasing and food cost data kept separately on spreadsheets.

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Modern Restaurant Management

AUGUST 5, 2020

and will enable TouchBistro to fully integrate customer loyalty and guest marketing into its all-in-one point-of-sale (POS) and restaurant management platform. and will enable TouchBistro to fully integrate customer loyalty and guest marketing into its all-in-one point-of-sale (POS) and restaurant management platform.

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Food Safety Mobile Ordering Online Ordering Kitchen Safety 205

Apicbase

JUNE 2, 2022

Shaving a percentage point off food costs here… eking out a few extra pennies by tightening up inventory procedures… stomping out waste. Menu pricing is the process of assigning a sales price to your menu items. Every little bit adds up, right? But… there’s another side to the restaurant profitability equation — menu pricing.

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Restaurant365

JULY 17, 2020

Eliminating the sale of goods or services from one entity to another entity within the group. The reason for these eliminations is that a company cannot recognize revenue from sales to itself; all sales must be made to external entities. Most multi-unit restaurant groups run each of their locations as a separate legal entity.

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Point of Sale Consumer Goods POS Front of House 78

The Restaurant Expert

APRIL 3, 2019

Using a scale of 1 to 5, 1 being strongly AGREE and 5 being strongly DISAGREE, rate your restaurant on the following: Based on my restaurant’s current efficiencies, good or bad, I know my breakeven point ­­­ _. I supply my accountant, or whoever prepares my books, my ending inventories within five days of the end of every month ­­­ _.

Management 40

Management Management Cash Management Front of House 40

Apicbase

SEPTEMBER 2, 2022

Here’s what we’ll be covering: What is engineering How to run a menu analysis Why actual food cost percentages matter How to get access to a running sales mix report What improvements to make to increase menu popularity & profitability Why testing menu changes is important. How To Do Menu Analysis & Sales Mix Matrix Manually.

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Menu Operations Point of Sale Seasonal Menu 52

Restaurant365

MAY 30, 2022

But there was also excitement as the NRA predicted restaurant sales this year to climb higher than ever , long-isolated colleagues had the chance to reconnect, and Nathan’s Famous kept the hot dogs coming throughout the four-day affair. . It’s All About Automation . The most interesting of which came from Israel’s Yo!

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2022 Front of House Recruiting Back of House 29

Apicbase

JUNE 20, 2022

If you enlist the wrong partners for your foodservice business, it will not only cost you time and resources but can potentially set your expansion efforts back for years. They have a strong network of supportive friends and family to fall back on if things get rough. We’ll cover: What is a restaurant franchisee? John van Kooten.

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Restaurant365

OCTOBER 31, 2019

Kabob House was established in 2009 with a modest 600-square-foot restaurant in Yakima, Washington, and a commitment to offering delicious and health-conscious Mediterranean cuisine at a reasonable price. There’s nothing like business success to highlight the weaknesses inherent in manual processes and point solutions. Background.

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Back of House Point of Sale Demo POS 21

Restaurant365

OCTOBER 31, 2019

Specifically, the Cocchis relied on QuickBooks for accounting, Micros for point-of-sale (POS), and a third system for operations — all supplemented by a good deal of hands-on oversight of invoice approvals, cash flow, inventory and so on. Background. It was difficult, frustrating and time consuming.”

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Point of Sale Cash Management POS Demo 18

Restaurant365

JANUARY 13, 2021

When you are able to lower your prime cost, even by a few percentage points, that is profit added back directly to your bottom line. Know Your Optimum Sales and Number of Customers Served Per Labor Hour for Each Day Part. This sales per labor hour (SPLH) metric is a key measure of the productivity of your staff.

Management 15

Management Management Point of Sale Waste 15