Modern Restaurant Management

JANUARY 15, 2024

Dive into Super Bowl-specific catering menus and other deals to reach those not leaving the house. Many consumers are leaning towards locally sourced products and homemade food items, so a housemade sauce is sure to impress. Even offering team-themed cocktails will entice viewers to watch the game at your establishment.

Food Supply 204

Food Supply Point of Sale Back of House Inventory 204

7 Shifts

SEPTEMBER 20, 2021

After that, the most popular back-office technologies were accounting software (52%, up from 31% in 2018) and payroll software (50%, up from 28% in 2018), according to a study from Toast. Your POS system reduces ordering errors, increases front-of-house and back-of-house efficiency, and helps you control inventory.

Technology 370

Technology Front of House Social Media Back of House 370

7 Shifts

FEBRUARY 5, 2021

After that, the most popular back-office technologies were accounting software (52%, up from 31% in 2018) and payroll software (50%, up from 28% in 2018), according to a study from Toast. What is Restaurant Inventory Management Software? That’s where a cloud-based inventory management system comes in. Partender 3.

Social Media 370

Social Media Front of House Back of House Point of Sale 370

Modern Restaurant Management

FEBRUARY 2, 2024

Meanwhile, restaurants must effectively manage inventory, staff, and customer data. As a result, many establishments struggle with slow service times, inefficient inventory management, and inadequate customer engagement — all of which can lead to decreased satisfaction and lost business.

Operations 185

Operations Front of House Customer Service Customer Experience 185

Cheetah

APRIL 10, 2020

It’s important to make sure the recruiter you choose has experience when it comes to sourcing good candidates for the restaurant industry. Reading Time: 3 minutes One of the main challenges for restaurant owners figuring out how to start a restaurant is hiring the right people. Instawork lets you easily fill specific positions. Craigslist.

Back of House 78

Back of House Hiring Recruiting Website Management 78

7 Shifts

JANUARY 31, 2024

Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible.

Management 195

Management Management Kitchen Safety Front of House 195

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.

Operations 363

Operations Inventory Hiring Customer Service 363

Modern Restaurant Management

JUNE 15, 2021

Inventory stock changed significantly. By improving customer loyalty and increasing revenue through the smart use of technology from the public-facing part of the business all the way to the back-of-house prep, sourcing, and staffing. When the pandemic hit, many restaurants focused on expenses.

Technology 199

Technology Loyalty Program Front of House Online Ordering 199

7 Shifts

OCTOBER 31, 2022

A good operator looks back on their Business Plan on a monthly or quarterly basis to gauge where they are in terms,” says Mark Moeller, president, and owner of The Recipe of Success , a national restaurant consulting firm. You can't start a restaurant without a plan. But it doesn't have to be overwhelming. Table of Contents. Download now.

Point of Sale 398

Point of Sale Back of House Document Download 398

Modern Restaurant Management

SEPTEMBER 8, 2022

Avoiding such a calamity will always be a top priority among restaurant managers, not only by optimizing sanitation and safe handling practices in-house, but also through rigorous sourcing and supply chain management. Traceability Is Essential. Traceability Is Essential. Regulatory Requirements.

Food Safety 186

Food Safety Operations Food Supply Food 186

Modern Restaurant Management

NOVEMBER 16, 2021

Cloud-based restaurant management software solutions enable food service operators to access everything from personnel to payments to back-of-house operations and incorporate loyalty programs from any channel the customer uses in real-time. Same thing with locations – which ones are turning a profit or are draining the budget?

Customer Experience 199

Customer Experience Operations Loyalty Program Front of House 199

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.

Inventory 78

Inventory Management Management Waste 78

7 Shifts

SEPTEMBER 16, 2021

There'll be new branding, a new staff, different inventory, and updated forecasting involved. Whether you’re managing multiple restaurants right now or are thinking about expanding your current business , this guide has everything you need to run more than one restaurant at once with success. Table of Contents. New Concept or Replicate?

Management 370

Management Management Document Hiring 370

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.

Inventory 103

Inventory Management Management Waste 103

Culinary Cues

AUGUST 9, 2021

The goal of every restaurant and every chef is to create memorable experiences for the guest. Somewhere in our internal job description is a desire, and even a need to build an environment of WOW! Wow visuals on the plate and in the dining room, wow views from every seat, wow service, and of course – wow flavors on the plate.

Front of House 473

Front of House Customer Experience Workshop Dine-in 473

Cheetah

MAY 11, 2021

Once you have a grasp on your establishment’s total allowed capacity, give some thought to the following: Inventory stock Back of house staff Social distancing and a better dining experience These 3 key pillars can make the difference between a streamlined restaurant reopening and a stalled one. Stock Up on Inventory.

Back of House 148

Back of House Front of House Food Supply Coaching 148

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.

Inventory 78

Inventory Management Management Waste 78

Apicbase

MARCH 28, 2024

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. All come with their own data sets and metrics – food cost, inventory variance, sales numbers, the list goes on.

Management 52

Management Management Point of Sale Kitchen Safety 52

Modern Restaurant Management

JUNE 8, 2023

” Steve Lewis and Chris Thompson Photo courtesy of Clayton Hauck Where did the idea come from to house the concepts under one roof? . "For ” Steve Lewis and Chris Thompson Photo courtesy of Clayton Hauck Where did the idea come from to house the concepts under one roof? "When cities run out of room, they build up!

Back of House 167

Back of House Food Order Magazine 2022 167

Modern Restaurant Management

MARCH 1, 2021

Applying RFID downstream in the supply chain helps maintain traceability and transparency for such important back-of-house processes as: Delivery accuracy. Inventory cycle count. Traceability + Transparency for Back-of-House Operations. Replenishment. Expiration management. Why is transparency so important?

Technology 168

Technology Kitchen Safety Food Safety Food Supply 168

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.

Inventory 52

Inventory Food Supply Kitchen Safety Back of House 52

Modern Restaurant Management

AUGUST 6, 2020

Optimize Inventory. This is also a time to experiment with ways to preserve ingredients through techniques like pickling, smoking or canning to extend the shelf life of the inventory, as well as testing out new trends in fermentation. Let’s say you operate a burger shop with beginning inventory valued at $5,000.

Front of House 209

Front of House Inventory Food Safety Social Media 209

Goliath Consulting

JUNE 15, 2021

Inventory Estimates. It has also been a time-consuming and challenging process to develop an efficient inventory estimate as many businesses had to rely on historical data over current patterns. Meanwhile, sales at cafes, fast-food restaurants, coffee shops, and casual-dining establishments fell by 27 percent.

Supplies 165

Supplies Food Supply Fast Casual Front of House 165

Modern Restaurant Management

DECEMBER 28, 2021

This approach required fewer front-of-the-house staff to maintain a dining room, complied with government orders, and kept many brands from closing. The COVID-19 pandemic has ushered in a lot of chaos and accelerated several trends within the restaurant industry. Just as one issue seemed fixed, another presents itself.

Franchise 193

Franchise Franchising 2022 Fast Casual 193

Apicbase

MAY 21, 2024

Operational realities like ingredient sourcing, kitchen workflow, pricing strategy, and branding play a role in menu development. 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. What is Menu Development?

Menu 52

Menu Dietary Restrictions Allergens Seasonal Menu 52

Modern Restaurant Management

JUNE 23, 2020

This digitization of the edge will not only enhance the experience, but also create a natural method of collecting data about your guest – who they are, their preferences, how often they visit, how they pay and how you can bring them back to your restaurant more often. And this will take some time.

Back of House 226

Back of House Front of House Kitchen Safety Mobile Ordering 226

Apicbase

FEBRUARY 8, 2024

From the bustling kitchen to the welcoming front-of-house, this discipline centres on: streamlining processes, enhancing efficiency, and ultimately delivering a seamless dining experience. The process requires accurate and up-to-date sales figures, food costing, and inventory data to make the necessary calculations.

Definition 52

Definition Operations Management Management 52

Apicbase

APRIL 18, 2024

A restaurant’s raw data includes sales numbers, inventory data, ingredient pricing, recipe quantities and units, and financial figures. Without it, managers would be faced with manually sifting through raw data from multiple sources. Why Restaurant Reporting Matters Restaurant reporting is a critical tool for managers.

Operations 52

Operations Inventory Waste Food Order 52

Apicbase

FEBRUARY 8, 2024

From the bustling kitchen to the welcoming front-of-house, this discipline centres on: streamlining processes, enhancing efficiency, and ultimately delivering a seamless dining experience. The process requires accurate and up-to-date sales figures, food costing, and inventory data to make the necessary calculations.

Definition 52

Definition Operations Management Management 52

Culinary Cues

MAY 15, 2021

Our business model requires too much labor: At the same time as we step back it becomes vividly apparent that our method of operation and the menus that we provide require too many hands. The restaurant industry continues to be devastated – not just as a result of the pandemic but because the pandemic brought underlying issues to the surface.

Customer Experience 387

Customer Experience Cash Management Customer Service Front of House 387

7 Shifts

AUGUST 29, 2019

Look into lowering ingredient cost to keep menu prices the same by sourcing less expensive ingredients or acquiring new vendors. 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. What to do?

Menu 279

Menu Point of Sale Website Management Online Ordering 279

Modern Restaurant Management

DECEMBER 19, 2023

As guests gravitate towards digital for control and convenience and operators sought to improve operational efficiencies, brands realized the importance of implementing technology both back- and front-of-house in an effort to do more with less and make every guest feel like a regular. Here are some of their insights.

2023 114

2023 Front of House Customer Experience Customer Service 114

Embrace the Suck

DECEMBER 25, 2019

They also learned how to make money by filling up empty trucks going back to their market with what is known as the backhaul. Having worked as a consultant for a large foodservice distributor for 4 years, I learned a lot about their business. A lot of stuff they don’t want you to know! In foodservice, it’s their operations team.

Food Truck 289

Food Truck Food Audits Tip Distribution 289

Modern Restaurant Management

APRIL 14, 2020

Save your customers a trip to grocery store, sell off inventory, increase cash flow, and attract new customers during COVID-19. Plan to sell your existing inventory before you add more. This will work to decrease spoilage and provide room for a new shipment of inventory better aligned with your new operational structure.

Healthcare 183

Healthcare Front of House Social Media Website Management 183

Modern Restaurant Management

JANUARY 8, 2024

Other advancements include: integrating data from various sources, including social media, reviews, and loyalty programs, to gain a holistic view of customer behaviour as well as as well as the implementation of real-time analytics for immediate insights into customer behaviour and preferences.

2024 212

2024 Loyalty Program Cash Management Customer Experience 212

Modern Restaurant Management

AUGUST 4, 2022

These clams are incredibly rare and we were sourcing them from a local farmer in Florida. Back in the early 2000’s I worked at a restaurant where the head chef smoked through service. This perfectly demonstrates how the industry operated back then. You never know what can happen when working in a restaurant kitchen.

Back of House 186

Back of House Front of House Communication FOH 186

7 Shifts

OCTOBER 15, 2020

Data from Restaurant365 backs up our own findings, showing that the sales recovery of New York is trending below the average (with New York sales remaining 52% below pre-COVID levels, whereas the average is 22%). As the Head of U.S. What support is available for New York restaurants 1.

2020 285

2020 Restaurant Law Fine Dining Outdoor 285