Perfect Daily Grind

JUNE 21, 2020

According to UK-based consumer intelligence firm Brandwatch, one of the biggest challenges for the food and beverage industry is staying up to date with consumers’ wants and needs. They state , “The food and beverage industry is seemingly one of the most susceptible to changing trends, micro-trends, and local trends.”.

Café 179

Café Consumer Goods Customer Experience Beverage 179

The Restaurant Group

APRIL 18, 2025

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. Inventory Management Effective inventory management helps reduce waste and control costs. It’s a key indicator of your financial efficiency.

Management 78

Management Management Cash Management Inventory 78

Modern Restaurant Management

APRIL 2, 2020

When a restaurant fails, the impact radiates across Main Street and affects an entire ecosystem of food and beverage providers, community banks, farmers, and many more,” said Chris Comparato, CEO of Toast. Hospitality Training Magazine – articles and member blogs with practical training content. restaurants.

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

Restaurant365

JULY 14, 2021

Restaurant food waste is a pressing topic in the food and restaurant industry. ” However, the impact of food waste doesn’t just stop at landfills. ” However, the impact of food waste doesn’t just stop at landfills. Are you ready to see what you can implement to start reducing your restaurant food waste?

Waste 78

Waste Compost Food Inventory 78

The Restaurant Group

DECEMBER 24, 2022

Food and Beverage Trends Eating plant-based foods while enjoying live music sparked joy in 2022. You can expect restaurant trends for 2023 to lean towards globally-inspired cuisines and comfort food and drinks at their finest, with a particular focus on zero waste and sustainability. In 2023, you will see more streamlined menus.

2023 78

2023 Beverage Food Waste 78

7 Shifts

SEPTEMBER 10, 2021

Indeed, according to mission statement expert and Entrepreneur contributor Tim Berry, 90% of mission statements in business plans fit this description and are, in his words “wastes of time, paper or digital space.”. The good news? Sublime Brew is more than just a coffee shop offering tasty coffee. It's an experience.

Customer Service 370

Customer Service Fast Casual Customer Experience Back of House 370

Restaurant365

AUGUST 19, 2021

Every time your restaurant buys, counts, transfers, or wastes inventory, it must be entered as a journal entry in your accounting general ledger. There are four fundamental categories for expenses: Cost of Goods Sold (CoGS), also known as food cost (cost of all food and beverage ingredients).

Inventory 147

Inventory Management Management Employee Relations 147

Hot Schedules

OCTOBER 5, 2021

F ood and beverage suppliers play a key role in the success of your restaurant. Like any new relationship, the beginning can be harmonious and productive, but it takes constant effort to ensure your food and beverage suppliers remain Grade-A. saves you money, time, and lessens the risk of food waste. Is it a Win-Win?

Food Supply 137

Food Supply Food Mobile Ordering Inventory 137

Restaurant365

MAY 26, 2020

For a restaurant, this includes your food and beverage ingredients, as well as other supplies like napkins, coffee filters, etc. However, this effort is wasted if you don’t also focus on your prime cost. Your prime cost is a simple formula: Total Cost of Goods Sold (CoGS) + Total Labor Cost = Prime Cost.

Point of Sale 148

Point of Sale Employee Relations Inventory Insurance 148

Xtra Chef

AUGUST 12, 2020

Waste Not, Want Not. Find more information in this blog post. Products would include food, beer, liquor, other beverages, and any other items for sale at the restaurant. Poor inventory management can lead to food waste and higher food costs, so it’s vital to do it with an iron fist. This will help eliminate food waste.

Food 120

Food Inventory Food Order Waste 120

Modern Restaurant Management

MAY 12, 2020

The new, double-walled paper cups, made with paperboard certified to the Sustainable Forestry Initiative (SFI) Standard, are currently used to serve all Dunkin’ hot beverages, including coffee, espresso drinks, tea, and hot chocolate in the U.S. franchisees for use in their restaurants. Water is dispensed at 0.5 Tracking Water Usage.

Mobile Ordering 378

Mobile Ordering Online Ordering Food Order Hospitality 378

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. Keep a careful eye on your food and beverage expenses and identify any areas where you may cut expenditures, boost productivity, or bargain for lower rates from suppliers.

Management 130

Management Management Loyalty Program Point of Sale 130

Future Food

JULY 30, 2019

Single-use food & beverage packaging has always been a concern for the environment and with recent high profile campaigns seeking to ban single use plastics, governments are now looking to legislate in line with community expectations. Related Future Food Blogs. Image via www.thelondoner.me. Things have to change, and they are.

Compost 109

Compost Sustainability Food Recycling 109

Restaurant365

NOVEMBER 18, 2021

This two-part blog series presents an overall guide to the essentials of payroll accounting for restaurant groups. If your restaurant uses separate payroll and accounting systems, you are left importing data back and forth, a manual process that can lead to errors or wasted time. Ask for a demo of Restaurant365.

Employee Relations 148

Employee Relations Cash Management Point of Sale Front of House 148

Restaurant365

MARCH 10, 2020

Because food and beverage costs make up a large part of a restaurant budget, your inventory method has large implications for your bottom line. If it’s not on the shelf, it can’t be stolen, spoiled or wasted. So, the key to minimizing food waste that can eat into your profits is effective restaurant inventory management.

Inventory 103

Inventory Management Management Waste 103

Restaurant365

DECEMBER 11, 2020

Your Cost of Goods Sold (CoGS) is the total cost of your food and beverage ingredients over a specific period of time. This way, you can take immediate action on issues like incorrect portions or food waste (explored below). For food waste in particular, tracking the variance can lead you to the root cause of the issue.

2021 136

2021 Cash Management Management Management 136

Restaurant365

JANUARY 21, 2022

Fast Facts: Food related waste, including straws, cutlery, and takeout containers, make up more than 60% of the most commonly collected items at the International Coastal Cleanup (ICC). Do some research to decide what is best for you based on the kind of food and beverages that you serve. Each provides something different.

Sustainability 147

Sustainability Recycling Compost Small Business 147

Restaurant365

JANUARY 4, 2022

Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste. Here are two methods to extend shelf life and minimize waste: Organize, Sort, and Implement “First In, First Out” (FIFO). As a restaurant operator, you are trying to avoid wasted inventory at all costs.

Inventory 148

Inventory Pricing Management Management 148

Focus POS

JANUARY 15, 2020

This can help you pinpoint areas of theft and waste, and help you accurately forecast your inventory needs. When employees know that every item is tracked—guest checks, gift cards, food, beverage supplies, etc.—they You can also leverage automatic reordering to save time and improve accuracy. Labor Management. Theft and Shrinkage.

POS 151

POS Front of House Inventory Back of House 151

The Rail

JUNE 24, 2024

High humidity and temperature fluctuations can damage perishable goods and affect the quality of your beverages. Temperature regulation keeps beverages at an ideal temperature, ensuring they remain fresh and of high quality. Climate-controlled storage units are an excellent solution. They provide several advantages.

Supplies 100

Supplies Bar Mobile Ordering Inventory 100

Restaurant365

OCTOBER 16, 2019

When tightly integrated with both the accounting system and POS system, inventory tracking is a more useful, accurate tool that can be used to lower cost of goods sold (CoGS), minimize food waste, and better allocate ingredients. By purchasing food, beverage, and supply orders at the right level, you reduce waste and save on food costs.

Inventory 113

Inventory Management Management POS 113

Focus POS

AUGUST 26, 2020

Start by calculating your current beverage cost, and compare it to the industry standard of 25-30%. Is your average beverage cost close to this range, or should you make some adjustments? Faulty or dirty draft lines can create too much or too little foam in your beverages. If they are too cheap, your business won’t survive.

Management 128

Management Management Bar Inventory 128

Restaurant365

OCTOBER 8, 2019

Inventory tracking is an essential restaurant task – with more efficient food, beverage, and supply orders, you are saving money and adding to your bottom line. Using past sales data to predict upcoming sales informs smart inventory decisions, and smart prep driven by sales forecasts enables food prep with less food waste.

Food 99

Food Point of Sale Inventory Waste 99

Focus POS

MAY 5, 2020

Inventory—ingredients and beverages—top the list of the costliest budget items for a restaurant. Bad decisions can cost big bucks in lost income and waste, so it’s smart business to monitor inventory levels, expiration dates, and reorder at the appropriate time.

POS 120

POS Mobile Ordering Point of Sale Inventory 120

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. How do accountants for hospitality help with profitability?

Hospitality 52

Hospitality Sustainability Cash Management Hotels 52

Restaurant365

APRIL 14, 2020

Much of the typical food and beverage inventory in restaurants tends to have a relatively short shelf life, making accurate inventory numbers essential to run a functioning kitchen, make economical orders, and adapt to long-term trends. Plan for flexibility in menu to prevent wasted inventory. Forecast demand.

Inventory 109

Inventory Delivery Management Management 109

Restaurant365

SEPTEMBER 23, 2021

Your restaurant must categorize food costs correctly, tracking inventory and food waste to order at the right level for sales. Revenue: all sales for food and beverage, plus any other revenue-generating activities like events. Expenses: food costs, bar costs, and any marketing or equipment costs. Equity: any shareholder equity.

Cash Management 147

Cash Management Point of Sale POS Inventory 147

Restaurant365

AUGUST 4, 2020

When that inventory is wasted, stolen or spoiled before it’s sold, it must be written off as an expense in the books. Because food and beverage costs make up one of the two largest parts of your restaurant budget, your inventory method has large implications in your accounting. You invest a large amount of your budget in inventory.

Inventory 78

Inventory Management Management Cash Management 78

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. Pay attention to waste. Implementing a consequence for excessive waste will aid in mitigating loss.

Bar 78

Bar Inventory BOH Waste 78

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. Without a clear financial picture, owners are essentially flying blind, unable to identify areas of waste, optimize pricing, or make strategic investments.

Bar 52

Bar Cash Management Point of Sale Back of House 52

Restaurant365

MARCH 10, 2020

Because food and beverage costs make up a large part of a restaurant budget, your inventory method has large implications for your bottom line. If it’s not on the shelf, it can’t be stolen, spoiled or wasted. So, the key to minimizing food waste that can eat into your profits is effective restaurant inventory management.

Inventory 78

Inventory Management Management Waste 78

Restaurant365

JANUARY 7, 2022

Plus, soups are a great way to use leftover meats and vegetables that are close to expiration, reducing food waste (and the profit margins on these items can be huge). Consider limiting dining times. Schedule a free demo of Restaurant365 today.

Outdoor 148

Outdoor Seasonal Menu Point of Sale Dine-in 148

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.

Inventory 78

Inventory Management Management Food Supply 78

360Training

JANUARY 3, 2020

Understanding these numbers will not only paint a picture of where your money is going, but it will also help you order new supplies and food while minimizing waste. With the variance in food needs from day to day and shift to shift, calculations are really the only way to ensure there is no food waste or lack of ingredients.

Inventory 88

Inventory Food Supply Kitchen Safety Food Safety 88

Restaurant365

FEBRUARY 25, 2022

If you’d like to leverage recipe costing to track food costs, control food waste, and optimize profit margin, consider an all-in-one restaurant management system. Keeping up with food trends is a great way to keep your restaurant relevant. Learning how to cost out new recipes and correctly price them is key to profitability.

2022 148

2022 Menu Seasonal Menu Pricing 148

Restaurant365

JUNE 22, 2021

Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Preventing food waste from happening in the first place is the best thing you can do to save on your food cost. 12 tips to keep your kitchen staff focused on food waste reduction.

Compost 88

Compost Food Waste Front of House 88

Restaurant365

JANUARY 27, 2022

The ease of making changes to a QR code menu allows you to reduce food waste by adding specials to quickly sell inventory that’s approaching its expiration date. QR code menus can reduce wasted food because it minimizes ordering miscommunication and errors. Create Last-minute Specials to Move Perishable Products.

Mobile Ordering 148

Mobile Ordering Social Media Customer Experience Online Ordering 148