Modern Restaurant Management

APRIL 2, 2020

Restaurant employees can apply online to receive a one-time, $500 check to use toward bills, including housing, transportation, utilities, childcare, groceries, medical bills and/or student loans. The Foundation will administer the grants, offered on a first-come, first-served basis. Live in the U.S., an overseas U.S. military base, or any U.S.

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

Culinary Cues

FEBRUARY 25, 2020

WINE SALES are decreasing worldwide. Don’t forget that the restaurant industry has supported itself on the back of alcoholic beverage sales – this has been our model for decades. Is it just another one of those cycles with a few new challenges or is it something else? Do we need to re-evaluate? Is BIGGER ALWAYS BETTER?

Fine Dining 410

Fine Dining Point of Sale Food Supply Education 410

EATER

MARCH 1, 2021

But 20 years later, the large refrigerated probiotic beverage section at Whole Foods was dominated by a funky drink, covered with psychedelic labels and buzzwords like “rejuvenate,” “restore,” and “regenerate.” The community is grounded in reconnecting people to traditional food systems, lost tastes, and microbial heritages.

Food 345

Food Social Media Workshop Point of Sale 345

ChowNow

JULY 10, 2024

Concept overview : Describe your restaurant’s theme, cuisine, and unique selling points that make it stand out. Launching a restaurant is an exciting journey that can be filled with lots of twists and turns, but there’s a lot of effort and intention that goes into the process before you even open your doors to customers.

Point of Sale 221

Point of Sale Email Marketing License Customer Service 221

Modern Restaurant Management

SEPTEMBER 16, 2020

They should talk about these precautions in their blog posts, at the top of the homepage of their website, on their Google My Business listings, and on their Google and social media ads. That they can get coronavirus from someone sitting next to them while dining. An app-first experience for restaurant chains. Impressions are everything.

Marketing 585

Marketing Social Media Food Safety Email Marketing 585

Future Food

JULY 28, 2020

Food & Beverage Strategy - Future Focused Diversification of Food and Hospitality Destinations is the key to Success. The Developer’s viewpoint is always about the “Business”; maximising asset value by way of sales, rents and guaranteed repeat patronage. Never underestimate the importance of loyal diners and their spending power.

Beverage 78

Beverage Food Point of Sale Customer Experience 78

Restaurant365

FEBRUARY 25, 2020

In addition, it’s important to remember that while your profit may be in dollars, your profit margin is your profit expressed as a percentage of sales. While profit margin may be a widely known metric, it can be difficult to fully understand everything that affects the calculation. Net Profit Margin. Full-Service Restaurants.

Loyalty Program 183

Loyalty Program Point of Sale Fast Casual Online Ordering 183

Modern Restaurant Management

MAY 12, 2020

Since its inception in mid-March, more than 500 restaurants around the world have joined the program and are reporting sales ranging from several thousand dollars to up to $60,000. The company is exploring collaborations with corporate partners and charities, as well as merchandise sales, to keep its mission alive. "When

Mobile Ordering 376

Mobile Ordering Online Ordering Food Order Hospitality 376

Restaurant365

AUGUST 21, 2020

Successful restaurant owners and operators don’t just provide great food. For food service and hospitality in particular, an essential part of the guest experience is the interaction with employees. The people piece of the puzzle can be challenging for restaurants. Human resources and payroll overview.

Blog 78

Blog Restaurant Law Recruiting Employee Relations 78

The Restaurant Group

APRIL 18, 2025

Daily Sales Report Daily sales reports track daily revenue, helping you monitor performance and make informed decisions. Prime Cost Report A critical report for restaurants, it breaks down the combined costs of goods sold (like food and beverage inventory) and labor costs. What is Restaurant Accounting?

Management 78

Management Management Cash Management Inventory 78

7 Shifts

SEPTEMBER 15, 2021

In this blog post, we will discuss suggestive selling and how it can improve your restaurant's bottom line. Suggestive selling is a sales tactic that encourages guests to order something that is different from what they had planned to order or usually order in an effort to increase the check size and make their experience better.

Loyalty Program 195

Loyalty Program Customer Experience Customer Service Point of Sale 195

Lavu

JUNE 6, 2025

This calculation involves dividing the cost of food sold by the total food sales and multiplying the result by 100 to get the food cost. Discovering new ways to reduce costs in restaurant management can boost profits. Focusing on making more money is essential to keep your business successful in the long run.

Loyalty Program 78

Loyalty Program Waste Recycling Inventory 78

7 Shifts

JUNE 16, 2024

In 2020, the number of establishments in the food and beverage industry was estimated to be 23.1 Set measurable goals: Establish specific and clear objectives, such as increasing sales, growing your social media presence, or garnering positive online reviews. Aside from stamps or stickers, a points system could also work well.

Marketing 195

Marketing 2024 Email Marketing Social Media 195

Restaurant365

MARCH 18, 2020

Especially in uncertain times, an important factor in decisions about how to operate your restaurant is your break-even point. Essentially, your break-even point is what sales you need for a certain period of time to not lose money, or “break even.” How to Determine If You Should Trim Menu Offerings.

Point of Sale 158

Point of Sale Delivery Food Order License 158

Future Food

DECEMBER 5, 2019

Supermarkets will continue to customise each individual store offer to their local target market, thereby taking market share away from small fresh food and food and beverage businesses. Re-imagining Food & Beverage 9. It’s discovery will deliver a defined and recognisable Point of Difference for your project.

Hospitality 145

Hospitality 2020 Food Point of Sale 145

Modern Restaurant Management

OCTOBER 29, 2019

and four of the ten largest global food and beverage manufacturers rely on Green Rabbit to maximize the value of their digital food delivery initiatives. Pulp Fiction Halloween Homage. " The Big Kahuna Burger theme will be part of the Interior where staff will be in costume and exterior of the restaurant with Big Kahuna Burger signage.

Food Supply 216

Food Supply Franchising Franchise Customer Experience 216

The Rail

JULY 5, 2024

This blog will explore essential restaurant management tips that will help you enhance profitability and drive success in the competitive food service industry. To boost sales, concentrate on emphasizing and selectively advertising high-margin goods. To further simplify and expedite processes, consider making your menu simpler.

Management 130

Management Management Loyalty Program Point of Sale 130

Restaurant365

NOVEMBER 30, 2021

As explored in Part 1 of this blog series, your payroll accounting systems overlap with many different parts of your restaurant business. This two-part blog series presents an overall guide to the essentials of payroll accounting for restaurant groups. Understanding payroll regulations. Meeting ACA obligations with shifting schedules.

Restaurant Law 146

Restaurant Law Audits Point of Sale Insurance 146

Paper Chase Accountancy

MAY 30, 2025

This blog aims to demystify the financial intricacies of the hospitality industry by providing a practical, sample bookkeeping structure specifically designed for restaurants and bars. A single percentage point difference in food costs or labor can be the difference between profit and loss.

Bar 52

Bar Cash Management Point of Sale Back of House 52

Restaurant365

NOVEMBER 18, 2021

This two-part blog series presents an overall guide to the essentials of payroll accounting for restaurant groups. You receive time in your Point of Sale (POS) system. From hiring and onboarding to running employee payments and paying taxes, payroll touches on many different parts of a restaurant business.

Employee Relations 148

Employee Relations Cash Management Point of Sale Front of House 148

Restaurant365

MAY 26, 2020

If your restaurant is emerging from survival mode to a break-even point or even slight profitability, it is important to reevaluate and tune up the largest expense for your restaurant: your restaurant prime cost. For a restaurant, this includes your food and beverage ingredients, as well as other supplies like napkins, coffee filters, etc.

Point of Sale 148

Point of Sale Employee Relations Inventory Insurance 148

Restaurant365

SEPTEMBER 23, 2021

For instance, since restaurants primarily sell food and drink, inventory turns over at a very frequent rate, and sales are made up of a high number of transactions. Between inventory, sales, and other data points like labor, restaurants generate an enormous amount of data. What specific issues do restaurants face in accounting?

Cash Management 147

Cash Management Point of Sale POS Inventory 147

Hot Schedules

NOVEMBER 3, 2020

Understanding what new food and beverage offerings are your top seller based on your ticket sales data (because we bet it won’t be the same as last year’s), and stretching the value of that menu item. They still are sales and labor. Top 3 Fundamentals of Running Vital Restaurant Operations. A lot, actually.

Operations 148

Operations Document Point of Sale Social Media 148

Hot Schedules

MARCH 4, 2021

There were encouraging success stories in every segment, from ghost kitchens to virtual concepts to retail offerings, including full service and hotel food & beverage. Labor continues to be the most pressing pain point for operators today. The Importance of Forecasting Agility in Uncertain Times. Forecasting best practices.

Webinar 134

Webinar Employee Relations Point of Sale Retail 134

Restaurant365

OCTOBER 15, 2021

Because sales and labor needs can change by the hour, day, week, and month, it can be difficult to control your labor budget over time. Your total labor cost is a dollar figure that may shift over time as sales fluctuate (we’ll discuss calculating this labor cost as a percentage below). Salaried Employees.

Management 148

Management Management Point of Sale Employee Relations 148

Restaurant365

AUGUST 19, 2021

Your overall profit margin depends on your sales relative to expenses. And while it is critical to focus on increasing your sales, one of the most important parts of accounting basics is starting with accurate recording of your expenses. Restaurant accounting covers all areas of your business, even inventory.

Inventory 147

Inventory Management Management Employee Relations 147

Restaurant365

NOVEMBER 12, 2021

You are already generating data about your food cost, menu items, and sales levels. At its core, menu engineering tracks the profitability of menu items individually, as well as your product sales mix. At its core, menu engineering tracks the profitability of menu items individually, as well as your product sales mix.

Menu 143

Menu Operations Point of Sale POS 143

Restaurant365

DECEMBER 10, 2021

A period with seven weekend days, as opposed to one with nine, will likely generate much different sales and expense levels. For instance, if you run payroll weekly or bi-weekly, a four-week accounting period allows you to align labor costs with sales, informing accurate, useful labor cost calculations.

Point of Sale 146

Point of Sale Back of House Front of House POS 146

Paper Chase Accountancy

MAY 21, 2025

This blog delves into how Paperchase’s comprehensive suite of services transcends mere compliance, acting as a catalyst for growth, enhanced profitability, and unwavering long-term stability for hospitality ventures worldwide. Discover how Paperchase seamlessly integrates operational efficiency with strategic financial planning.

Hospitality 52

Hospitality Sustainability Cash Management Hotels 52

Restaurant365

OCTOBER 29, 2021

During the COVID-19 pandemic, restaurants implemented new safety measures designed to encourage social distancing and limit points of contact. To support this effort, your point of sale (POS) system, your payment methods, and your restaurant accounting system should all be fully integrated. Leveraging QR Codes & Mobile Pay.

Customer Experience 158

Customer Experience Technology Mobile Ordering Point of Sale 158

Restaurant365

JANUARY 7, 2022

Upgrading to a handheld point-of-sale device will save your servers valuable time when taking guest orders. It is hard to believe that it has been almost two years of restaurants adjusting operations due to COVID-19. The resurgence of the virus will increase the demand for outdoor dining options. Add a sense of privacy.

Outdoor 148

Outdoor Seasonal Menu Point of Sale Dine-in 148

Restaurant365

DECEMBER 11, 2020

operators, mostly sales) minus your cash outflows (your operating costs, like food and drink, payroll, rent, etc.) For instance, you may need to proactively adjust your labor to meet a seasonal drop in sales, or plan for the best time to spend cash on any needed maintenance or upgrades. over a certain period of time.

2021 136

2021 Cash Management Management Management 136

Restaurant365

OCTOBER 16, 2019

For instance, your point-of-sale (POS) system may be able to automatically track theoretical inventory based on sales (in product or dollars). When most restaurant owners think about how to manage restaurant inventory, they think of food cost control. The nuts and bolts of restaurant inventory management.

Inventory 113

Inventory Management Management POS 113

Restaurant365

JANUARY 4, 2022

To ensure efficiency, a restaurant inventory management system that is fully integrated with your point of sale (POS) system can streamline and automate as much of the inventory process as possible. With integration, your inventory system can also automatically pull sales information to track theoretical inventory.

Inventory 148

Inventory Pricing Management Management 148

Restaurant365

FEBRUARY 19, 2020

Controllable costs, like your prime cost of food and labor, fluctuate over time with vendor prices, sales, and other external factors. Foundational restaurant costs can be divided into: Cost of Goods Sold (CoGS): also known as food cost, the total cost of all food and beverage ingredients your restaurant used during a specific period of time.

Point of Sale 120

Point of Sale Cash Management Consumer Goods Inventory 120

Future Food

APRIL 17, 2019

As Shopping centres are changing rapidly, food and hospitality is central to the business case, physical environments are crucial in creating the Centre’s Point of Difference (P.O.D.). MAT sales growth reflects their dedicated focus on food with successful food court sales comfortably reaching $31,000 per m2.

Hospitality 92

Hospitality Food Entertainment Retail 92

Focus POS

MAY 5, 2020

Inventory—ingredients and beverages—top the list of the costliest budget items for a restaurant. Robust reporting functions included in a restaurant point of sale system are the key to managing your business efficiently and profitably. Create More Detailed Reports. Complete Transactions.

POS 120

POS Mobile Ordering Point of Sale Inventory 120