Sculpture Hospitality

SEPTEMBER 7, 2022

This means creating a menu that is profitable, reducing food and bar waste, as well as properly managing your orders and controlling the amount of inventory you hold at any one time.

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Inventory Waste Food Order Bar 137

7 Shifts

SEPTEMBER 1, 2022

The term has somewhat murky origins but has always been tied to the restaurant, bar, and hospitality industry. The term 86 is used throughout many different industries, but is mostly associated with the restaurant, bar, and hospitality industry. Other possible origins of where the term 86 comes from is also tied to bars and alcohol.

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Definition BOH FOH Front of House 360

Lavu

APRIL 13, 2020

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 Food Waste to Local Charities. Paperless ordering.

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Waste Compost Point of Sale POS 147

Restaurant365

JULY 9, 2020

Restaurant inventory management is the process of monitoring the food and beverage ingredients in your restaurant. Monitoring your inventory documents what food and beverage product is coming into your restaurant, what is leaving your restaurant as product sold, and what remains on your shelves and refrigerator. Sitting Inventory.

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Inventory Management Management Food Supply 78

Focus POS

AUGUST 26, 2020

As the country begins to re-open, consumers are flocking to bars to combat the heat and enjoy a drink with their loved ones. Many bars are only able to operate with patio seating, and some may have limited indoor capacity. . Operating under these circumstances presents many challenges for bar owners.

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Management Management Bar Inventory 128

Restaurant365

MARCH 10, 2022

With food costs running at approximately 30% or higher, learning importance of inventory management and how to prevent common mistakes is critical in successfully driving down costs and maximizing profits. First, let’s break down the two types of inventory costing, Actual and Theoretical. Theoretical Variance. Actual Food Cost (COGS).

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Inventory Management Management Merchandise 78

Restaurant365

OCTOBER 16, 2019

When most restaurant owners think about how to manage restaurant inventory, they think of food cost control. For restaurant owners, inventory control is closely related to accounting and food cost management. The nuts and bolts of restaurant inventory management. Inventory tracking also includes product transfers between stores.

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Inventory Management Management POS 113

The Restaurant Group

APRIL 15, 2020

Food and Beverage is a relative term concerning a large part of the hospitality industry, and what goes into the development of these critical aspects of the bar and restaurant business involves much more than typical startup costs. Track usage throughout the week each day via end-of-day inventory. Pay attention to waste.

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Bar Inventory BOH Waste 78

Lavu

MAY 31, 2019

Do you dread taking bar inventory? Most restaurant and bar owners struggle with maintaining order of their inventory. It’s tedious and arduous, but when done right, liquor inventory management can decrease costs and increase profits. Below, we reveal how to set up an efficient bar inventory system.

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Inventory 2019 Waste Point of Sale 61

Ken Burgin

OCTOBER 13, 2020

Toyota built its world-class success by watching and controlling every step of the manufacturing process, especially waste. Use Toyota’s classification of 8 different types of waste, and discover new ways to cut costs and improve your bottom line. The enthusiastic bar staff over-prepare fruit garnishes for the evening.

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Waste Equipment Transportation Customer Service 68

Lavu

FEBRUARY 5, 2020

As a bar manager or owner, keeping track of liquor costs is a primary responsibility. Set Up a Lean Bar . Our first tip to keeping liquor costs low at your bar is to set up a lean operation. This would mean reducing your inventory to its most essential quantities. See how to set up pars at your bar here. .

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Bar Inventory Point of Sale Waste 78

7 Shifts

AUGUST 6, 2021

Staff scheduling, inventory management, menu analysis , guest satisfaction, profitability, and so much more rest on the shoulders of accurate restaurant forecasting. On a micro level, forecasting helps a restaurant plan for inventory orders and how many employees need to work each shift to make and sell food. Inventory Management.

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Seasonal Menu Point of Sale Inventory Food Supply 370

Sling

JUNE 19, 2023

Want to learn how to open a bar but feel overwhelmed at the prospect of starting your own business? In this article, we discuss how to prepare, set up, and operate your bar for potential success. Am I willing to learn the foundational activities of running a bar? If money were no object, how would I run the bar?

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Bar Employee Relations Equipment Advertising 78

Culinary Cues

DECEMBER 17, 2020

There are short-term band aid solutions such as takeout, delivery, or even conversion into retail markets where wine inventories and local necessities take over space once occupied by diners, but they are not a replacement for a steady turn of tables. Even the best operators are at a loss for solutions.

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Uniforms Cash Management Brewery Consumer Goods 471

Modern Restaurant Management

NOVEMBER 11, 2021

As diners return to their favorite restaurants, bars, and other eating establishments, restaurateurs are feeling the strain put on the food supply chain. In order to reduce cost, waste, and optimize inventory, the process begins with planning and forecasting. Creating a Singular Journey.

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Supplies Management Management Food Supply 198

The Restaurant Times

FEBRUARY 22, 2022

Whether you’re in charge of a brewery or a nightclub, the obstacles of running a good bar extend far beyond keeping clients’ glasses filled. Bartenders can work a lot more efficiently if they have the correct bar layout proportions. This is especially true in the case of having a bar setup. Inventory Checks.

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Bar Tip Distribution Inventory Hiring 52

Orderly

OCTOBER 11, 2021

The words “take inventory” are enough to make your staff cringe and run off in 30 different directions. Yet somehow you get by, for now at least… Why Inventory Matters Inventory management for a restaurant can be a cross between gibberish and long division. I don’t need to explain why taking inventory is important.

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Inventory Management Management Food Order 52

Modern Restaurant Management

JANUARY 18, 2022

How to Use Key Metrics for Proper Inventory. Mastering how to forecast your inventory is just the first step, you almost must control it. Inventory control traces the amount of product ordered, everything that comes out of the kitchen and bar and what is left over as sitting inventory afterward.

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Inventory Food Supply Food Order POS 198

The Restaurant Times

OCTOBER 27, 2021

The first thing that a large number of young people do is to go to a bar set up for some drinks and a good time with friends and family. This is one of the major reasons why bars and pubs are popular among today’s generation. . How To Bolster Profits Of Your Bar Set Up . Retain Your Customers. Offer Happy Hours.

Bar 52

Bar Loyalty Program Point of Sale Social Media 52

7 Shifts

JUNE 4, 2021

Inventory turnover ratio. Your CoGSs is an essential number to have when determining your menu prices, inventory and impacts your net profit margin. To calculate your COGs, you need the following numbers: Beginning Inventory, or the value of the inventory you start with. Ending inventory , or what you have leftover.

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Point of Sale Inventory Employee Relations Customer Service 416

Cheetah

FEBRUARY 1, 2022

Boost your profit, plan your inventory, reduce food waste, and overcome the labor shortage with help from Cheetah! City officials have been quickly responding with changes to local vacancy taxes for landlords and further building allowances in previously barred parts of San Francisco.

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Food Supply Webinar Supplies Waste 148

Modern Restaurant Management

MARCH 1, 2023

Everything from decreasing food waste 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 food waste, and much more. Here are some back of office trends to watch for in 2023.

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Front of House BOH Back of House 2023 128

Restaurant365

SEPTEMBER 17, 2019

Knowing how to manage restaurant inventory is essential for a healthy business, no matter if you have one location or several. Your sitting inventory (in product or dollars) is one of the main factors influencing your food cost and your bottom line. So, how do you to manage restaurant inventory accurately and efficiently?

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Inventory Mobile Ordering Food Supply Point of Sale 60

Cheetah

SEPTEMBER 9, 2019

Whether you are managing a chic wine bar or a local neighborhood watering hole, running a successful bar is not easy. Be True to Your Concept Every bar should have its own character. Once you have an idea of the kind of atmosphere and clientele you want your bar to have, start working on building your brand.

Bar 60

Bar Management Management Front of House 60

Cheetah

SEPTEMBER 9, 2019

Whether you are managing a chic wine bar or a local neighborhood watering hole, running a successful bar is not easy. Be True to Your Concept Every bar should have its own character. Once you have an idea of the kind of atmosphere and clientele you want your bar to have, start working on building your brand.

Bar 60

Bar Management Management Front of House 60

The Rail

MAY 23, 2024

Sustainable Alcohol as a Competitive Advantage More bars and restaurants are embracing sustainable booze to connect with customers who are willing to spend a little more in order to protect the planet. Low Waste Wines Vineyards and wineries around the world are pivoting towards more sustainable solutions.

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Sustainability Brewery Audits Vineyard 52

Apicbase

MARCH 28, 2024

These include food production and inventory management. The department is responsible for purchasing and managing inventory, food preparation, cooking and plating, menu planning and pricing, food safety, and hygiene. Inventory turnover – is a metric used to determine how rapidly your inventory sells. Cost control.

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Back of House FOH BOH Front of House 52

BNG Point of Sale

SEPTEMBER 7, 2021

Bar Revenue per Square Foot . What are the best indicators of a bar’s success? For the year 2018, the bar and nightclub industry in the United States has increased to $28 billion in revenue with steady growth since 2013. Bar ownership requires a large financial commitment. Sales per square foot are one option.

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Bar Point of Sale Retail 2013 52

7 Shifts

FEBRUARY 15, 2024

The demands of the modern bar are significant: inventory issues, demanding customers, volatile prices, and — perhaps the biggest of all — staffing, scheduling, and other labor concerns. Bar management software is a tech-forward way to handle many of the elements necessary to operate a bar successfully.

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Inventory Bar Management Management 195

7 Shifts

FEBRUARY 15, 2024

The demands of the modern bar are significant: inventory issues, demanding customers, volatile prices, and — perhaps the biggest of all — staffing, scheduling, and other labor concerns. Bar management software is a tech-forward way to handle many of the elements necessary to operate a bar successfully.

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Inventory Bar Management Management 195

QSR Automations

MAY 2, 2024

In this realm of precision, technology is a game-changer, it can revolutionize the way bars operate and enhance the customer experience. Seamless Integration with ConnectSmart® Kitchen In any bustling bar, coordination between the front and back of house is crucial.

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Social Media Front of House Innovation Technology 64

Cheetah

APRIL 10, 2020

You have customers to please, inventory to order, and staff to manage – to name just a few things on your growing “To Do” list. Bars and Grills are especially notorious for oversized portions and the waste that often results. Take Havana Café, the popular Cuban bar, and restaurant in the Bronx. You have tons to do.

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Recycling Compost Front of House Back of House 97

Margin Edge

FEBRUARY 24, 2022

As a refresher, COGS = beginning inventory + purchased inventory – ending inventory. When you purchase fish for sushi, oftentimes you need to trim the fish or other ingredients (meaning there’s going to be some waste) before the product makes it onto a plate. What Are COGS & Why They Matter. Take sushi vs beer.

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Inventory Point of Sale Waste Cash Management 83

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. This has resulted in under-ordering (and dissatisfied customers) or over-ordering (and increased waste). Conclusion.

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Supplies Food Supply Fast Casual Front of House 165

Xtra Chef

SEPTEMBER 14, 2020

This product release includes the debut of Waste Tracking for Inventory Management users, updates to xtraCASH and Sync, and some new features to look for in the Vendor Hub and Purchasing & Ordering Management. Inventory Management users, meet Waste Tracking! From there, click Add New to add a waste event.

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Waste Cash Management Online Ordering Inventory 88

Apicbase

JUNE 12, 2022

Product reception procedures prevent inventory shortages, mise en place issues, and the extra costs of inadequate products. When doing mise en place or any preparation, well-thought-out kitchen and bar layouts are essential. A well-thought-out kitchen and bar layout saves time and space. Inventory Management.

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Inventory Waste Bar Management 52

Bar and Restaurant Coach

MARCH 16, 2019

At least that’s what my mentors told me when I was trying to grasp the concept of inventory and menu costing years ago. Bar owners and operators have similar concerns when it comes to analyzing operating costs: Do we add comps into sales when figuring out our true cost percentage? For some, bar costs might be 15%, others could be 25%.

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Cash Management Inventory Coaching Bar 104