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A bar is a profitable business option if you’re looking to enter the food industry. However, understanding how to calculate and improve your bar's profit margin is key to long-term success. One key area to focus on is drink sales, with cocktail sales accounting for about 23% of a bar's revenue.
After all, it’s not just the quality of your food that can keep customers coming back — 73% of diners base their satisfaction on the quality of service they receive. How do you handle unexpected challenges, such as equipment failure or supply shortages? How do you ensure compliance with food safety and hygiene regulations?
Zero-waste, high-fiber snack barsFood What operators should know about ancient grains Sponsored content from our partner Furmano’s on Jul. If you’re looking to incorporate international dishes into your menu, either to explore global themes or for educational food programs, ancient grain-based options are a great choice.
Restaurant Business Online reports top managers cut waste by 15% with tight trackingon a $50,000 food budget, thats $7,500 saved annually. Food Safety News says 60% of diners now prefer this option for speed and safety. Break down expenses: food, labor, utilities. Supply chain issues hit hard too.
Running a successful restaurant in 2025 means more than just great food—it requires smart financial decisions. Use these Calculations to Maximize Cost Reduction The food cost percentage is the number one calculation that restaurants can use today to maximize their cost reduction. Food cost control is crucial.
Running a successful restaurant today requires more than great food and friendly service—it demands smart technology that drives efficiency. Reduces FoodWaste: Tracks inventory in real-time, minimizing overstocking and shortages, saving up to 10% of annual revenue. Real-time inventory tracking is another key feature.
Sample Bookkeeping for Restaurants and Bars: In the hospitality industry without precise record-keeping, even the most successful establishments can find themselves adrift, struggling with cash flow, compliance, and ultimately, profitability. This provides a crucial insight into food and beverage costs relative to sales.
Whether you run a quick-service spot, a full-service restaurant, a bar, or a food truck, each has unique needs for handling orders and managing workflows. The ability to go into the backend to add or edit food items and immediately see the changes on the app is wonderful. Cash Drawer (APG): $120.00 Card Reader (iDynamo 5): $165.00
BRITA will provide filtered water dispensers and refillable bottles at key LTA events, including Nottingham, Birmingham, Queen’s Club, and Eastbourne, building on its 2024 effort that saw over 200,000 single-use bottles cut, delivering premium hydration and reducing plastic waste. May saw I-CIP average 334.41¢/lb, down 0.4%
Meanwhile, according to consumers, here are some opportunities for restaurants: Packaging : 90 percent say they’d order a greater variety of items if the food maintained on-premises quality during delivery; over half would pay more for premium packaging that supported quality during transport.
With more than 25-years of experience, Secor previously served as senior vice president of operations and training at GoTo Foods. The Hilton West Palm Beach has announced Zachary Mason as its new director of restaurants and bars. By Restaurant Business Staff on Jun. Sign Up Thanks for signing up!
sports bar segment. At about 1,500 square feet, Go locations are much smaller than Buffalo Wild Wings’ sprawling sports bars, giving the brand more flexible real estate options. Cheese debuts a new arcade concept for adults who want to be kids Food Whats next for Jenis Splendid Ice Creams?
I rush to set the dinner table, heat up all the food, and refill the date container before my famished family of six descends upon the kitchen to break their 13-hour fast. Im feeling fatigued and desperate for a nap, but there is no time to waste. Ramadan is the ninth and holiest month of the Muslim calendar.
Cheese debuts a new arcade concept for adults who want to be kids Food Whats next for Jenis Splendid Ice Creams? Investors are leery about fast-food chains and they’re jumping onto a few key casual-dining bandwagons. McDonald’s is testing its own options.
Zero-waste, high-fiber snack bars Jeni Britton is on a mission to put more fiber into Americans’ diets, starting with her new Floura products made from produce trimmings. 01, 2025 Facebook Twitter LinkedIn Floura fruit crush snack bars come in five flavor varieties. Each bar contains about 13 g fiber. “
Cheese debuts a new arcade concept for adults who want to be kids Food Whats next for Jenis Splendid Ice Creams? Investors are leery about fast-food chains and they’re jumping onto a few key casual-dining bandwagons. 01, 2025 Facebook Twitter LinkedIn Click here to download full whitepaper. McDonald’s is testing its own options.
Cheese debuts a new arcade concept for adults who want to be kids Food Whats next for Jenis Splendid Ice Creams? Investors are leery about fast-food chains and they’re jumping onto a few key casual-dining bandwagons. 01, 2025 Facebook Twitter LinkedIn Click here to learn more. McDonald’s is testing its own options.
Cheese debuts a new arcade concept for adults who want to be kids Food Whats next for Jenis Splendid Ice Creams? Investors are leery about fast-food chains and they’re jumping onto a few key casual-dining bandwagons. 01, 2025 Facebook Twitter LinkedIn Click here to learn more. McDonald’s is testing its own options.
But with supply chain headaches, rising labor costs, and unpredictable demand, that’s easier said than done. Many hotels rely on outdated or disconnected purchasing systems, leading to over-ordering, waste, and supplier inconsistencies. Stocking too much means wasted capital; too little means unhappy guests. You’re not alone.
The turmoil caused by the pandemic has disrupted global supply chains more than any other period in recent history. It has highlighted the critical importance of evolving supply chain systems to be more responsive and agile to the changing dynamics around us – which the past two years have been extensive.
With many restaurants closed for in-person dining on and off throughout the pandemic, the food service industry shifted to delivery and takeout as a business imperative. According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 billion from the same period in 2019.
Everything from decreasing foodwaste to exploring how automation can increase revenue for small business restaurants is related to BOH procedures. They include restaurant management tips for cutting costs, decreasing foodwaste, and much more. Here are some back of office trends to watch for in 2023.
Since the start of the pandemic, safety measures such as social distancing, lockdowns and mask-wearing have completely changed our understanding of how consumers spend on food. We saw customers stockpiling on groceries and supplies in homes instead of going out to eat, raising retail sales by 29 percent over the previous year (1).
In this edition of MRM News Bites, we feature Winnow, Epic Burger, OneDine, Revenue Management Solutions, t he ONE Group Hospitality, McCain Foods, Epson America and Noble, Inspire Brands and 2nd Avenue Lighting. Winnow Raises $20M to Fight FoodWaste. 63 million tons of food is wasted every year.
This edition of MRM News Bites features McDonalds, the FoodWaste Reduction Alliance, OpenTable, Ordermark, Hudson Group, Hakkasan Group , Waitr and Checkers, ICV Partners, Restaurant Technologies, Diebold Nixdorf and Alto-Shaam. " Reducing FoodWaste. Changes at the Top for McDonald's. " Joe Erlinger. "Joe
Due to many factors including inflation and supply chain challenges, restaurant owners and operators have been faced with tough choice about raising menu prices. As food prices rise, restaurants should try to stay within their target ratio for food cost to gross food revenue in order to maintain target profits.
Unprecedented labor and supply chain pressure will drive most of the restaurant trends that will define 2022, industry analysts say. Diners simply don’t want the low food quality that often comes with long menus. These restaurant food trends can directly impact a restaurant’s profitability. Ghost Kitchens.
The key to operating a profitable restaurant is understanding your profits and losses, knowing how to manage food and labor costs and making strategic decisions about expenses and investments. Historical sales levels can indicate what food, beverages, and supplies you need to buy for the next comparable sales period.
. “It is an extremely challenging time for the restaurant industry as restaurateurs grapple with the difficulty of operating within an uncertain post-pandemic sales environment while simultaneously combating historic levels of food inflation, labor shortages and ongoing supply-chain issues. Everything matters.
You'll also be less likely to order too much of any ingredient, which leads to foodwaste. And you'll have a better handle on food disappearing due to employee theft, which happens a lot more than you may think. Kitchen items should be counted separately from the front-of-house and bar inventory. The Compare Method.
Tastewise, an AI-powered food intelligence solution, launched in the UK. With real-time data into consumer behavior data, the solution offers immediate, location-specific food and beverage insights into an industry that is changing faster than ever before. ” Tastewise Data. social interactions, and 1.2M online recipes.
Our restaurant of the future is designed to benefit guests, employees and franchisees, with a new external design and a reimagined kitchen that will make it easier for us to serve hot, delicious food quickly for frictionless guest experiences, and we expect to see a lot more of that next year. Smart Bar USA Founder Barry Fieldman.
There are a number of proven strategies for being proactive about possible supply chain shortages including menu optimization, building partnerships and LTO maximization. Creating a limited time offer that utilizes ingredients that are already in the kitchen to maximize sales without adding other ingredients to your supply.
Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table. Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food.
Here you are – enthusiastic, informed, confident in your foundational skills, and ready to start a career in food that will last for four decades or more. Today’s jobs for cooks and bakers are in short supply, and they likely will be for a period of time. Make sure that you seek out opportunities that involve food.
Restaurants will continue to grapple with labor shortages and supply chain disruptions throughout 2022. Supply chain : Supply chain issues will be a key challenge in 2022. Smart Bar USA Founder Barry Fieldman. Clinton Anderson, CEO, Fourth Enterprises. Steve Fredette, Co-Founder and President at Toast.
Guests may enjoy a variety of seating arrangements, two bars, as well as private cabanas and daybeds offering bottle service and other five-star experiences. Hunter aims to set the bar for floating day clubs at a time when business and trend forecasters have projected strong potential within the new category.
Variable costs Variable costs depend on your restaurant’s level of activity, including food and beverage costs, labor costs, and supplies. Train your staff to use ingredients efficiently and plan your menu to minimize waste. However, high labor costs and food costs can make it difficult to maintain a high profit margin.
It’s relevant today because it helps restaurant leaders contend with enduring issues like crisis recovery, demand fluctuations, foodwaste, keeping the human touch, managing change, and retaining employees. The floater was renamed store support and given new standardized work.
Restaurant groups, such as the Arizona Restaurant Association, are also using this opportunity to launch and promote creative Take Out campaigns that benefit the broader food community. recently launched Foodie Finds ( www.foodie-finds.com ), an augmented reality app for discovering food at nearby restaurants and bars. "We
A new survey shows that Americans love new tech-driven options for ordering and retrieving food, but the flipside is that it is making them more impatient. ” The results are part of an Oracle Food and Beverage survey conducted by Untold Insights in September 2021. In Love with Tech, but Impatient. Kicking orders to the curb.
Waste production is going up as business owners around the world swap their waste reduction initiatives out with ways to prevent the spread of COVID-19. If your restaurants want to reduce waste even amidst the current crisis, there’s still plenty you can do. Donate FoodWaste to Local Charities.
Not only do you have to manage many costs including, labor, equipment, and food—but you have to do it while dealing with inevitable price increases. Whether it’s food cost increases due to inflation or a labor cost rise due to rising minimum wage, cost increases, like taxes, are pretty much a guarantee in the restaurant industry.
15 percent have ordered alcoholic beverages with food for delivery or takeout, on par with the 18 percent of Canadians that say they’re likely to do this. “The developments and improvements made to delivery and takeout containers, food quality and speed have made a lasting, positive impression,” says Barclay.
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