Embrace the Suck

APRIL 26, 2020

It’s not until they’re almost gone that they wake up and try to get things back under control. A hammer on the table doesn’t build a house on its own. In fact, the bars and restaurants that fail to capitalize on their data will find themselves in hot water. What the Hell is a KPI? Why Do You Need to Track Them?

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Cash Management Point of Sale Inventory Bar 435

7 Shifts

AUGUST 29, 2019

A smaller menu means fresher ingredients, since the ingredients for the dog items aren’t sitting around waiting to be turned into a meal and aren’t taking up space in your back of house. Menu engineering can be simplified as the steps taken to increase the profitability of a restaurant menu. Menu Pricing and 2. What to do?

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Menu Point of Sale Website Management Online Ordering 279

Open for Business

NOVEMBER 21, 2022

POS stands for point of sale, and it refers to the transactional moments when a guest orders and pays for their meal. Most track inventory, sales data, guest information, and payment, but that just scratches the surface of what these sophisticated systems can do for a restaurant. What is a POS system for a restaurant? POS terminals.

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POS Mobile Ordering Point of Sale Food Truck 78

Restaurant365

JUNE 22, 2021

Efficient food usage involves everything from strategic menu planning to coordinating back of house and front of house teams. Cross-contamination refers to when food becomes unusable during prep or storage because of unsafe practices. And yet, it’s such a big topic, it can be difficult to understand where to begin.

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Compost Food Waste Front of House 88

Xtra Chef

JULY 6, 2020

Get an Inventory Summary Report to analyze opening and closing numbers. Recipe Management isn’t the only module getting the love in this update—we have a new report for Inventory Management users, too! Under Operation Reports, you’ll see the new Inventory Summary option. Stay tuned! Pretty cool, right?

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Inventory Customer Experience Back of House Social Media 126

Deliverect

AUGUST 31, 2020

Plus it also allows you to reduce your inventory cost as well as waste. In the current climate, data is one of the strongest tools a restaurateur has in their arsenal. Data is integral for getting a rounded view of your business and making the right strategic decisions. Start off simple: streamline your menu.

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Delivery Front of House Point of Sale Back of House 146

Xtra Chef

NOVEMBER 18, 2020

Common examples include improper refrigeration, over-ordering, and poor restaurant inventory management methods. Refires occur when a plate of food is sent back to the kitchen and needs to be remade. You can reduce the amount of food spoiled in your kitchen with better inventory controls and placing orders based on par levels.

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Waste Food Front of House Compost 110

Apicbase

MARCH 3, 2023

These back-of-house software systems have become indispensable for modern restaurants because they enhance profitability and simplify work for restaurant managers and kitchen staff. This end-to-end solution uses data from your POS to provide insights into sales, food costs, menu engineering and inventory management.

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Point of Sale POS Management Management 52

Restaurant365

JUNE 4, 2020

The 8-week (56-day) forgiveness period is referred to as the “Covered Period.” NOTE: As of June 3, 2020, both the House and Senate have passed the Paycheck Protection Program Flexibility Act of 2020. It appears that back rent and prepaid rent paid during the Covered Period are eligible.

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Blog Employee Relations Restaurant Law Document 142

Restaurant365

MARCH 25, 2020

Before you use remarketing ads, you must first have your web provider place a small, unobtrusive piece of code on your website (referred to as a pixel). Use your servers and other front-of-house employees to facilitate your takeout service. The pixel is unnoticeable to your site visitors and won’t affect your site’s performance.

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Delivery FOH Front of House Mobile Ordering 107

Modern Restaurant Management

DECEMBER 21, 2022

Instead, as these solutions advance, companies should refer to their technology as “Smart Carts,” or something in the same vein, to give a more accurate representation of what they provide and come off as warm and welcoming tools designed to elevate hospitality. For part one, click here.

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2023 Loyalty Program Mobile Ordering Customer Experience 197

The Restaurant Times

JUNE 30, 2021

With the easing of lockdown restrictions and the government’s focus on restoring normalcy, restaurant managers must focus on getting their businesses back on the path to profits and cover the pandemic losses as soon as possible. . A restaurant primarily has two types of operations – front of the house and back of the house.

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Operations Management Management Front of House 52

The Restaurant Times

FEBRUARY 22, 2022

Restaurant sustainability refers to how restaurants reduce their environmental impact by tackling issues such as sustainable farming, carbon footprint, supply chain shortening, food waste, packaging, water conservation, energy use, recycling, and more. The concept of sustainable business growth has developed significantly over time.

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2022 Front of House Cash Management Online Ordering 98

The Restaurant Times

MARCH 14, 2022

Typically, a restaurant’s operation can be categorized into two parts – front-of-house (FOH) and back-of-house (BOH). The FOH operations refer to activities that involve interaction with the customer, such as the waiting staff, lobby area, dining arrangement, etc. Here is the list: 1. Recruiting And Onboarding.

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Management Management FOH BOH 52

BNG Point of Sale

SEPTEMBER 7, 2021

This is because CoGS are measured by inventory count rather than individual dishes or drinks. The cost of goods sold is also referred to as the “cost of sales.” CoGS is especially important because it is related to your restaurant’s profit margin for any period, revenue, and inventory management. Cost of raw materials. .

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Point of Sale Inventory Food Supply Seasonal Menu 52

The Restaurant Times

JUNE 26, 2021

This will give you a clear structure to focus on and help you refer back in times of need to know you’re on the right track. . This will give you a clear structure to focus on and help you refer back in times of need to know you’re on the right track. . managing each step efficiently can be challenging.

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Kitchen Safety Food Safety Back of House Front of House 84

The Restaurant Times

MARCH 27, 2022

However, the growth period conveniently masked the competition brimming at its back. A restaurant manager must promote successful business tactics and oversee all back of house and front of house operations. After the collapse due to the pandemic, the market is slowly but surely getting on the path to recovery.

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Management Management Front of House Back of House 52

Goliath Consulting

OCTOBER 19, 2020

Back in March, a survey by Statistica showed that 41.7% This is now the new norm, and we know that some of these changes are here to stay. But now that you’ve learned everything the hard way, what can you do to plan ahead for the new year? Here are our best guesses for the business trends of 2021. DESIGN: It’s a new era of drive-thrus.

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2021 Point of Sale Food Safety Kitchen Safety 135

Restaurant365

OCTOBER 8, 2021

The term ghost kitchen generally refers to a food business that only sells items for off-premise dining. There are many ways that the back-of-house may be organized, but the restaurant is set up without a traditional front-of-house (without waitstaff or on-site seating options). Let’s dive into the details.

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Front of House Back of House Website Management Delivery 78

Apicbase

JULY 1, 2022

With these expansions, the importance of the back-of-house is growing exponentially. The thinking used to be 70% front of the house and 30% back of the house, but now some operators are saying it should be 30% max front of the house and 70% back of the house , hence the rise of centralised kitchens.

Operations 52

Operations Back of House Front of House Food Supply 52

The Restaurant Times

SEPTEMBER 8, 2021

Also, AI-run programs could be integrated with a restaurant’s POS software, online menu, and the back of the house. When items are ordered from the menu by customers, inventory data would automatically get adjusted. The pandemic accelerated the adoption of tech even by traditionally run restaurants. Virtual Reality (VR).

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Technology Back of House Kitchen Safety Customer Experience 52

Sling

AUGUST 9, 2023

March 2023 13 Expert Tips for Effective Employee Communication March 2023 11 Types of Job Shifts Managers Should Know March 2023 What Is Incentive Pay and How Does it Work? March 2023 What Is a Human Resource Management System (HRMS)?

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Article 2023 2022 2021 78

Touch Bistro

AUGUST 4, 2021

If you’re a chef trying to communicate with fellow back of house (BOH) team members but are using culinary terms you’ve made up, you’re creating a recipe for disaster. A la carte: French for “of the menu” and refers to dishes that are priced separately on a menu, rather than served together for a set price. Culinary Terms.

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BOH Front of House Back of House Point of Sale 52

ChefMod

OCTOBER 20, 2021

With the government banning in-house dining, savvy eateries quickly pivoted their operations. That results in superior inventory management, which is critical when dealing with perishable produce. Accurate forecasting anticipates how much inventory you need to avoid overstocking and stock runouts.

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Catering 2022 Pricing Food Supply 52

Touch Bistro

MAY 10, 2021

The best way to do this is to create a food waste tracker (this can be as simple as a hard copy sheet of paper) to account for all of your front- and back-of-house waste for a given period of time, such as one week. Running a foodservice operation involves a lot of moving parts. Different Types of Restaurant Food Waste.

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Waste Food Compost Tip Distribution 59

Touch Bistro

JULY 4, 2021

This labor shortage is affected restaurants across all segments, but full-service venues have been hit particularly hard, especially in their kitchens where a back-of-house labor shortage appears to be more pronounced. Despite most restaurants having reopened after COVID-19 closures, the restaurant industry was still 1.5

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2021 Employee Relations Hiring Recruiting 98

Gourmet Marketing

MAY 27, 2020

Your restaurant may be experiencing limited staff at the moment, and you may be unable to hire most of your team back immediately. Your restaurant may be experiencing limited staff at the moment, and you may be unable to hire most of your team back immediately. As a result, restaurants are preparing to reopen their dining rooms.

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Social Media Front of House Back of House Reservations 40

Apicbase

OCTOBER 14, 2022

It’s a giant leap from running a handful of locations in-house to franchising your restaurant. Monitoring performance metrics puts you back in command. If standards decline in a particular restaurant, you have the data to back you up. It includes in-house and off-premises sales across all your channels.

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Franchise Franchising Loyalty Program Online Ordering 52

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.

Management 49

Management Management Point of Sale 2019 49

Embrace the Suck

JUNE 13, 2022

I want to share with you some of the challenges that I faced back in the 90s when I opened my first restaurant… Up to that point I had been in the industry for 15 years. Back then I thought that knowing how to run a restaurant was all I needed. I can look back now and I describe it as falling into quicksand.

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Back of House Food Truck Point of Sale Take-out 44

Touch Bistro

AUGUST 11, 2021

When your business is located in an affected region, the federal minimum wage takes a back seat to the state or city rate. In the U.S., the current federal minimum hourly wage is $7.25, and has remained unchanged since 2009. But hourly wages in cities and states continue to rise. Minimum Wage Rates for 2021 by State. Here are the current U.S.

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2021 Restaurant Law 2022 Seasonal Menu 98

7 Shifts

MAY 31, 2021

For example, kitchen managers rely on software to let them know how much expected inventory they have in stock. Inventory was ordered based on par levels, which are set based on sales forecasts, which are in turn determined by how many guests you'll serve and what they'll order. Table of Contents. What does it mean? Areas of Operation.

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Operations Inventory Hiring Customer Service 363

Modern Restaurant Management

OCTOBER 16, 2019

In this edition of MRM News Bites, we feature Ono Food Co, DoorDash, Parts Town and Heritage Foodservice, Rouxbe, Presto, Burger King and Uber Eats, Pared, Tork, Restaurant Technologies, Willie Degel, Bolay, Ritual, Preoday and TISSL, AdTheorent and Voodoo Doughnut. World’s First Mobile Restaurant Powered by Advanced Robotics. Ono Food Co.

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Food Truck Customer Service Customer Experience Dietary Restrictions 126

Restaurant365

MAY 30, 2022

After a two-year-long hiatus, the National Restaurant Association’s annual show finally reopened in Chicago’s sprawling McCormick Place. Thousands of buzzing attendees were on hand to eat, learn, and share their recent challenges and the creative ways they overcame them. . It’s All About Automation .

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2022 Front of House Recruiting Back of House 29

Apicbase

APRIL 11, 2024

Having the best POS system and a constant flow of customers might seem like a sure path to success, but without proper back-of-house management, your restaurants have little chance of making real money. That tool is back office software for restaurants. Below, we discuss restaurant back office software and its benefits.

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Operations Back of House Allergens Front of House 52

BNG Point of Sale

JULY 16, 2021

A high turnover rate means people come back often enough because they like your menu selection so there is less urgency associated with their visit which results in longer stay times for guests and increased spending per customer. These important business models are what profitable restaurants don’t take lightly.

Point of Sale 52

Point of Sale Seasonal Menu Cash Management Fine Dining 52

Sling

FEBRUARY 5, 2021

Employee appreciation has a reputation for being difficult. First you’ve got to think of some way to do it. What will my employees respond to? What will they enjoy? And then you’ve got money to consider. It can’t be too expensive or you won’t be able to do it often enough to make it worthwhile. What Is Employee Appreciation? 1) Productivity.

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Cash Management Communication Website Management Hiring 78