Culinary Cues

MARCH 10, 2025

There will likely be a bar with some food options, room service (sometimes 24 hours per day), a poolside seasonal caf, Sunday brunch, and multiple banquet rooms that at times will have simultaneous events taking place.

Hotels 376

Hotels Fine Dining Seasonal Menu Healthcare 376

Modern Restaurant Management

JUNE 18, 2025

When someone goes to a nightclub or live music night at a bar, the expectation is that it will be loud and they may have to shout to be heard. If the music is too loud or inappropriate, the guest’s night is ruined and their money wasted, no matter how good the food or service.

Loyalty Program 251

Loyalty Program License Customer Experience Restaurant Law 251

Lavu

APRIL 4, 2025

Choosing the best POS system for bars in 2025 is essential for streamlining operations, enhancing customer experience, and maximizing profits. A modern POS system for bars goes beyond just processing paymentsit helps with inventory management, staff scheduling, and real-time sales tracking. Lacking pre-authorization and bar tabs.

POS 78

POS 2025 Bar Point of Sale 78

SpotOn

OCTOBER 28, 2024

While bars sell alcoholic drinks, a high-margin menu item, crafting a profitable bar menu is paramount. Through menu engineering and reporting from your bar POS system , you can determine what's selling and what's not. Here are some tried-and-true moneymakers for your bar menu. Pizza Pizza is a crowd-pleaser.

Bar 98

Bar Seasonal Menu Online Ordering Food Order 98

Modern Restaurant Management

JANUARY 3, 2025

The big challenge – and advantage – is that they don't allow for a single inch of wasted space. Just as we design to optimize efficiency so that no square inch goes to waste, we also design to amplify impact for a great guest experience in small spaces. Go big in little ways.

Fast Casual 251

Fast Casual 2025 Design Customer Experience 251

ChowNow

APRIL 11, 2025

Its going to get dropped, splashed with sauce, and maybe knocked off the bar by a customers pursethats just part of the deal. That leads to a ton of wasted time constantly trying to create workarounds, and your staff will feel that frustration every shift.

Front of House 195

Front of House Allergens Online Ordering Back of House 195

Restaurant Business

JULY 9, 2025

Zero-waste, high-fiber snack bars Food What operators should know about ancient grains Sponsored content from our partner Furmano’s on Jul. 23, 2025 Facebook Twitter LinkedIn Ancient grains like spelt/farro, quinoa, and sorghum have received a lot of culinary buzz in recent years.

Operations 157

Operations Leadership Email Marketing 2025 157

Modern Restaurant Management

JUNE 26, 2025

When a lunch ticket gets voided because the kitchen missed the allergy note, explain what that mistake costs in food waste, comped revenue, and lost trust. You can use five minutes before service to talk about what happened yesterday, why your labor ran hot, or how the bar team crushed upsells. Connect it to the bigger picture.

Training 221

Training Coaching Operations Management 221

7 Shifts

NOVEMBER 15, 2024

68% of diners plan to celebrate at restaurants or bars this holiday season, so having enough people in place is essential. A great restaurant manager will monitor inventory closely to reduce waste and make the most of bulk ordering and negotiating with suppliers. Clear communication is also key.

Leadership 195

Leadership Management Management Operations 195

Future Food

NOVEMBER 27, 2024

Serai has been the trendsetter at the top of the game for a few years, now joined by Askal in Melbourne earlier this year and have just opened a rooftop bar called Inuman. This trend is not just in fine dining, but though positioning levels – bars/pubs, clubs, smart casual, fast casual, cafés, QSR and right down to impulse.

Hospitality 78

Hospitality 2025 Food Back of House 78

Lavu

JUNE 6, 2025

By closely monitoring and optimizing this percentage, restaurants can better manage their inventory, minimize waste, and lower their overall expenses, ultimately maximizing cost reduction. Yield Percentage: Calculate the yield percentage to account for any waste or shrinkage during cooking. Food cost control is crucial.

Loyalty Program 78

Loyalty Program Waste Recycling Inventory 78

Lavu

NOVEMBER 30, 2024

Restaurant & Bar Inventory in 3 Easy Steps 1. It also uses FIFO (first-in, first-out) tracking to help restaurants cut down on waste and manage food costs effectively. Each system has strengths tailored to specific needs, helping restaurants streamline workflows and minimize waste. This ensures uninterrupted accuracy.

Inventory 78

Inventory POS Mobile Ordering Waste 78

Harbor Touch

MARCH 18, 2025

Restaurant Business Online reports top managers cut waste by 15% with tight trackingon a $50,000 food budget, thats $7,500 saved annually. A robust bar and restaurant POS system can simplify thislearn more at Harbortouchs bar and restaurant POS page. One pro we know does a Friday tally to prep for weekend crowds.

Management 148

Management Management Seasonal Menu Cash Management 148

Squirrel Systems

MAY 1, 2025

Optimizing the Bar Program with Digital Tools Beverages, especially alcoholic ones, offer some of the highest profit margins in the restaurant industry. To enhance profitability: Implement an inventory management software to track liquor usage and reduce waste. Implementing digital waste tracking systems to identify high-waste items.

Loyalty Program 59

Loyalty Program Merchandise Email Marketing Mobile Ordering 59

Lavu

APRIL 25, 2025

This system helps restaurant owners and managers track stock in real-time, reduce waste, and maintain optimal inventory levels. Poor inventory tracking costs restaurants up to $600/month on beverages , but mobile tools reduce waste, prevent overstocking, and improve real-time decision-making.

Inventory 78

Inventory 2025 Management Management 78

Lavu

JUNE 30, 2025

Reduces Food Waste: Tracks inventory in real-time, minimizing overstocking and shortages, saving up to 10% of annual revenue. Poor tracking can lead to up to 10% of food inventory being wasted , which directly impacts profits – especially when food costs account for 28%-35% of a restaurant’s expenses. Take Pinza!,

POS 60

POS Operations Loyalty Program Mobile Ordering 60

Lavu

FEBRUARY 28, 2025

They use their POS system to adjust their menu based on immediate customer feedback and preferences, helping them maintain their reputation as a bar & grille spot. This helps reduce waste and boost profits. A great example of this in action is OMaddys in Florida.

POS 78

POS Menu Dietary Restrictions Loyalty Program 78

QSR Automations

JANUARY 31, 2025

Here are some ways they combine forces to tackle waste: Minimizing Food Waste with Precise Order Management When ConnectSmart Host updates table status and guest preferences, that information flows directly to ConnectSmart Kitchen. Fewer incorrect orders, less wasted food, and happier guests. The result?

Waste 52

Waste Front of House Operations Back of House 52

Paper Chase Accountancy

MAY 30, 2025

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. Bookkeeping is the often-unsung hero, forming the bedrock of smart financial management.

Bar 52

Bar Cash Management Point of Sale Back of House 52

Paper Chase Accountancy

JUNE 16, 2025

Specialize in accounting for restaurants and bars to accurately interpret the results from the profitability calculator. In hotel bookkeeping and accounting for restaurants and bars, specific metrics are used to gauge profitability. Increased profitability: Helps identify areas of financial waste or opportunity.

Hotels 82

Hotels Hospitality Cash Management Restaurant Law 82

Paper Chase Accountancy

JUNE 16, 2025

Specialize in accounting for restaurants and bars to accurately interpret the results from the profitability calculator. In hotel bookkeeping and accounting for restaurants and bars, specific metrics are used to gauge profitability. Increased profitability: Helps identify areas of financial waste or opportunity.

Hotels 82

Hotels Hospitality Cash Management Restaurant Law 82

Modern Restaurant Management

JUNE 27, 2025

A smaller but significant portion of those surveyed hope AI will strengthen their digital marketing efforts (26 percent), optimize food prep and waste management (25 percent), enhance crew experiences (21 percent), and help them develop new products and concepts (20 percent).

Loyalty Program 371

Loyalty Program 2025 Customer Experience Customer Service 371

Lavu

JULY 3, 2025

A typical POS system is broken down into several different components, such as those relating to the keyboards, bar code scanners, small printers, touch-screen monitors and cash drawers. Poor penmanship can mean an incorrect order is sent out to the restaurant, which results in a loss of profit and waste.

POS 78

POS Point of Sale Management Management 78

Perfect Daily Grind

JUNE 18, 2025

live podcast recording and Q&A Surprise bar takeover Probat and Standart will also organise a booth party with music and drinks. We’ll also highlight our Zero Waste Box initiative in Europe, now available in the UK, and our custom branding service.”

Café 95

Café Events 2025 Website Management 95

Lavu

JULY 4, 2025

From bars and food trucks to pizza shops and coffee shops, POS technology can reduce the amount of manual management you need to do by serving as an inventory tool and employee time management service. POS systems can improve the workflow of any restaurant, regardless of how formal or casual the dining experience is.

POS 78

POS 2025 Front of House Back of House 78

Lavu

MAY 30, 2025

For a more thorough breakdown, we recommend performing the same calculation for each department: FOH staff BOH staff Bar staff Cleaning staff Delivery staff Management The top two departments to look at are the FOH and BOH. Tracking these metrics helps managers optimize scheduling, reduce waste, and improve service quality.

2025 78

2025 FOH Point of Sale BOH 78

Lavu

JULY 11, 2025

For instance, a pizza chain with multiple locations adopted a centralized POS system that standardized stock updates and waste tracking, cutting discrepancies by 85%. It’s versatile enough to support a wide range of restaurant formats, from full-service establishments to coffee shops, bars, bakeries, and food trucks.

POS 78

POS Management Management Mobile Ordering 78

Lavu

APRIL 25, 2025

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. For example, in 2024, Leonardo’s Pizza in Gainesville, FL boosted profits by 15%, while Rusty’s Sports Bar & Grille in Arizona reduced labor costs by 20%.

POS 78

POS 2025 Loyalty Program Cash Management 78

Modern Restaurant Management

NOVEMBER 19, 2024

As a step further, offering a flexible menu catered to solo diners – with smaller portions to reduce food waste and allow the diner to taste more dishes – provides waiters with an additional opportunity to make personalized recommendations specific to these menu offerings.

Customer Experience 450

Customer Experience Fine Dining Seating Catering 450

Paper Chase Accountancy

MAY 20, 2025

These hospitality accounting services offer hospitality finance solutions, vital for accounting for restaurants and bars. Hospitality accountants, particularly in London, often witness errors in accounting for hotels and bars. Similarly, improper accounting for restaurants and bars can result in fiscal discrepancies.

Cash Management 52

Cash Management Hotels Hospitality Point of Sale 52

Paper Chase Accountancy

JULY 9, 2025

COGS: 28% Labor Cost: 35% Average Check: $110 Average Revenue Per Square Foot: $1500 Food Sales: 65% Beverage Sales: 35% Dessert Sales: 6% Comps: 2% Voids: 2% Occupancy Expenditures: 10% 4-Wall EBITDA: 15% Cocktail Bar Efficient inventory management and skilled bartenders are crucial in cocktail bars.

Hospitality 52

Hospitality Fine Dining Fast Casual Loyalty Program 52

Restaurant Business

JULY 1, 2025

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. The answer might surprise you, in more ways than one. It was not an upstart growth chain, or an established juggernaut like Texas Roadhouse.

Fast Casual 175

Fast Casual Leadership 2024 2025 175

Paper Chase Accountancy

JULY 7, 2025

Understanding the Unique Needs of Bookkeeping for Restaurants and Bars In the bustling world of restaurants and bars, specialized bookkeeping plays a pivotal role in ensuring business success. Understanding the unique needs of bookkeeping for restaurants and bars is crucial.

Cash Management 52

Cash Management Hotels Restaurant Law Hospitality 52

Modern Restaurant Management

MARCH 6, 2025

The world’s largest 3D-printed restaurant interior design recently debuted at MYATA Platinum Lounge, a hookah lounge with a restaurant and bar in the C2 Licensed District in Dubai's City Walk. Secondly, the 3D printing method in this project expresses an idea.

Design 251

Design Recycling Sustainability License 251

Paper Chase Accountancy

JULY 10, 2025

This includes maintaining the books for restaurants and bars, and providing hospitality accounting solutions. It’s the backbone of accounting for restaurants and bars, providing the data needed for financial statements. Inventory Control: They manage inventory across all units, helping to reduce waste and increase profitability.

Cash Management 52

Cash Management Hotels Restaurant Law Small Business 52

Restaurant Business

JUNE 13, 2025

The Hilton West Palm Beach has announced Zachary Mason as its new director of restaurants and bars. Oscar Bello is the new executive chef of Barn8 Restaurant & Bourbon Bar, where he previously served as chef de cuisine. He will spearhead operations for the hotel’s venues, retail operations, meetings and events and in-room dining.

Leadership 157

Leadership 2025 Email Marketing Magazine 157

Restaurant Business

JULY 1, 2025

Click here to complete your profile Multimedia The summer of spritzes Oysters and value meals trend on summer menus Chef Jonathon Sawyer discusses his Chicago restaurant, Kindling, and his latest TV appearance The chicken wars enter a new phase The Latest Emerging Brands Chuck E. It's a new case study in the build vs. buy debate.

Leadership 162

Leadership Franchise Franchising Fast Casual 162