Modern Restaurant Management

JANUARY 9, 2023

Actions taken include: 87 percent of restaurants increased menu prices. 59 percent changed the food and beverage items offered on the menu. Operators are actively looking to boost staffing levels, with 87 percent saying they will likely hire additional employees during the next 6-12 months if there are qualified applicants available.

2023 141

2023 Employee Relations Food Supply Small Business 141

Culinary Cues

SEPTEMBER 27, 2023

Why do we remember this line and what significance might it imply in relation to work in a kitchen? We all experience this throughout our time on this planet – so that one line is relatable – it represents each of us. So, let’s take inventory. Just like athletes – cooks need conditioning.

Employee Relations 385

Employee Relations Fine Dining Training Communication 385

Restaurant365

MARCH 10, 2020

When you think of your restaurant finances, do you think of your inventory? Your restaurant inventory management is an oft-forgotten component of your finances, but the amount of product you have on hand represents a large part of your budget. What is Restaurant Inventory Management? Sitting Inventory.

Inventory 78

Inventory Management Management Waste 78

Modern Restaurant Management

AUGUST 10, 2021

The food and beverage industry is on a hiring frenzy. With pandemic-related restrictions being eased and dine-in being allowed again, restaurant owners are in need of a lot of staff. A recent study by The Bureau of Labor Statistics revealed that, despite regular hiring since this spring, the food and beverage industry still remains 1.5

Ordering 237

Ordering Recruiting Employee Relations Food Order 237

7 Shifts

OCTOBER 21, 2021

Pros: Very low labor and inventory costs and steady incremental sales growth. 24/7 employee scheduling can be challenging. More staff makes employee scheduling trickier. You can attract patrons with reasonable prices and a large variety. Pros: High markup of alcoholic beverages—up to 400%. Less food inventory.

Fast Casual 370

Fast Casual Food Truck Casual Customer Service 370

Modern Restaurant Management

DECEMBER 21, 2022

We will continue to evaluate tech solutions and find what best enhances the Fogo experience for both our guests and employees. In 2023, we can anticipate businesses really focusing in on value and doing what they can to attract and retain both employees and guests. Slow movers tie up inventory -and the cash needed to by that inventory.

2023 198

2023 Loyalty Program Mobile Ordering Customer Experience 198

Restaurant365

MAY 26, 2020

For a restaurant, this includes your food and beverage ingredients, as well as other supplies like napkins, coffee filters, etc. To calculate your CoGS totaled during a given period, you can use the following formula: Beginning Inventory + Additional Purchases Made During the Period — Ending Inventory = CoGS.

Point of Sale 148

Point of Sale Employee Relations Inventory Waste 148

Modern Restaurant Management

JANUARY 8, 2024

This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits. Prioritising employee well-being, mental health, and job satisfaction is also essential in curbing turnover and cultivating a content and dedicated workforce.

2024 216

2024 Loyalty Program Cash Management Customer Experience 216

7 Shifts

DECEMBER 8, 2020

There is a way—and it’s through creating employee contests. Engaged employees are also less likely to turnover. 47% of restaurants were negatively affected by employee turnover in 2019, with less than a third of restaurateurs reporting that turnover had no impact on their business. for some of their favorites.

Front of House 370

Front of House Social Media Employee Relations Back of House 370

The Restaurant Times

AUGUST 10, 2020

Restaurant inventory is readily prone to contamination, theft, and pilferage which adds to the overall costs. Therefore, it is essential to keep a keen eye on the inventory to ensure that there is no wastage or unnecessary expenses. Mentioned below are some vital inventory s that must be looked for. . Perpetual Inventory Form.

Inventory 52

Inventory Operations Waste Uniforms 52

7 Shifts

JULY 16, 2021

You may discover that your target customers enjoy an afternoon pick-me-up and are sensitive to price. This research will dictate your hours of operation and pricing plans! Expected menu prices. Make this calculation using the following formula: BEP =Fixed Costs / (Sales Price Per Unit - Variable Costs). Accessibility.

License 459

License Hiring Equipment Point of Sale 459

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.

Bar 78

Bar Inventory BOH Waste 78

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. Your suppliers may have experienced fluctuations in prices for ingredients in 2020. Automating this process with a restaurant-specific inventory management system can help you quickly identify vendor pricing errors.

2021 136

2021 Cash Management Management Management 136

Restaurant365

JUNE 17, 2022

Assess server performance: Analyzing servers’ performance can provide critical information related to employee sales and productivity. Perhaps Location A customers purchase a beverage with their meal 75% of the time while Location B only sells a beverage with each meal 60% of the time. Lever 2: Lower Food Costs.

Employee Relations 78

Employee Relations Seasonal Menu Customer Service Food Order 78

Restaurant365

JUNE 24, 2020

One cause for rising CoGS might be because your suppliers have increased prices on your ingredients. If a particular ingredient has gone up in price, you may want to. seek a different supplier, try negotiating a lower contract price with your current supplier. With the right tools, you can save time by automating this process.

Point of Sale 78

Point of Sale POS Inventory Employee Relations 78

Lavu

DECEMBER 20, 2019

Labor costs include salaried employees, hourly wages, benefits, taxes and tips. In Washington, for example, employers must pay employees a minimum of $12 per hour as of April 2019. requires that employees receive a minimum wage of $15 per hour, which is twice the national minimum. Tipped Employees. tipped employees.

Cash Management 78

Cash Management Point of Sale Employee Relations Inventory 78

Modern Restaurant Management

JANUARY 3, 2024

Additionally, it means enacting ways to incentivize guests to order from a brand’s direct ordering channels, with offers like exclusive items and pricing, to drive in-house digital sales and therefore retain owned guest data. 2024 will be a year of value and beverage innovation.

2024 133

2024 Loyalty Program Customer Experience Customer Service 133

Modern Restaurant Management

DECEMBER 16, 2021

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. Clinton Anderson, CEO, Fourth Enterprises.

2022 180

2022 Food Supply Back of House Kitchen Safety 180

Restaurant365

OCTOBER 23, 2019

Cost of Goods Sold (COGS) is the combined costs of food and beverage ingredients that were sold at your restaurant over a certain period of time. COGS totaled takes into account the ingredients that make up your food andbeverage sales, and related supplies (like napkins or coffee filters). Comparing Prime Cost.

Point of Sale 74

Point of Sale Inventory Employee Relations Insurance 74

Lavu

DECEMBER 12, 2022

What can be done to build business savings relates to your ability to spend business funds wisely. Practice Inventory Management Consistent restaurant inventory management can solve many cash flow problems. Every successful restaurant manager will tell you that routine inventory control has been a reason for their success.

Cash Management 78

Cash Management Management Management Point of Sale 78

Restaurant365

DECEMBER 20, 2021

From ordering inventory for the weekend to scheduling staff for next week, these small decisions add up over time to impact the larger numbers. From there, operations can drill down into the variance by category or individual inventory item to find the root of the gap. Working with operations to set ideal labor productivity goals.

Operations 78

Operations Leadership Point of Sale Cash Management 78

Restaurant365

OCTOBER 30, 2020

It touches everything that is critical to the restaurant running smoothly, from how you schedule your staff to properly managing your inventory. Daily issues with your inventory control can lead to food waste levels that skew your monthly margins. Manage Restaurant Food Inventory. Reduce Your Food Cost.

Operations 78

Operations Management Management Inventory 78

Restaurant365

AUGUST 25, 2020

Too much inventory. Food and beverage costs. Keep Inventory Low. If your restaurant sales are not covering your expenses or if you have extra inventory in your walk-in or dry-storage that just isn’t moving, it may be time to update your restaurant menu. it’s a good time to start trimming fat from inventory.

Cash Management 97

Cash Management Seasonal Menu Inventory Email Marketing 97

The Restaurant Times

MARCH 6, 2023

This includes expenses for things like food and beverages. This is because your net profit margin accounts for all restaurant-related costs, not just those related to food preparation and service. This is due to several factors, including fewer employees, increased sales, and more inexpensive ingredients.

Food Truck 52

Food Truck Point of Sale Employee Relations Equipment 52

The Restaurant Times

MARCH 31, 2022

Food and Beverage (F&B) cost is one of the most significant cost components for any restaurant, and it ranges between 20% to 35% of the revenue depending on the restaurant-style. The well-established restaurants usually have a separate department to look after and maintain everything related to food and beverages costs.

Cash Management 52

Cash Management Inventory Employee Relations Technology 52

Restaurant365

JULY 29, 2021

However, many CFOs are still facing uncertainty, particularly from pandemic-related complications that are still challenging operations and restaurant profitability. Strong vendor relationships can help you ensure continuity in product, better pricing, and high-quality standards for inventory.

Cash Management 78

Cash Management Point of Sale Inventory 2021 78

Restaurant365

DECEMBER 17, 2019

Recurring restaurant costs would include costs like lease or mortgage payments, employee salaries, food and beverage costs, utilities, insurance and permits. You may also focus building a relationship with vendors, which may enable you to negotiate better contract prices. Rent and Building Fees.

Point of Sale 120

Point of Sale License Insurance Employee Relations 120

Lavu

JANUARY 21, 2020

This includes the revenue of the restaurant, cashflow, inventory levels, and income statements. They document all the financial transactions of the restaurant, keeping track of the inventory, cash flow, and income statements. . It represents the total sum of your cost of goods sold or inventory and your labor costs.

Cash Management 78

Cash Management Point of Sale Inventory Information 78

Restaurant365

MAY 27, 2021

Forecast your labor and inventory. Essentially, forecasting is calculating the inventory and labor you will need for your restaurant during certain periods. It’s especially applicable to your prime cost, because restaurant food cost and labor cost fluctuate over time in relation to sales. Track Invoices for Pricing Errors.

Point of Sale 78

Point of Sale Inventory Waste Food Order 78

The Restaurant Times

AUGUST 5, 2022

You can also regulate the price of your menu items once you know exactly how much each meal has cost in preparation. For a restaurant business, it is the cost of all the ingredients that are involved in preparing the food and beverage items during a particular time. . Labor costs also include payroll taxes and employee benefits.

Cash Management 52

Cash Management Point of Sale Inventory Employee Relations 52

BNG Point of Sale

AUGUST 27, 2021

It is also not an easy one–regardless of the restaurant size and business model–with plenty of competition to contend with while trying to stay on top in terms of the quality food it serves and its prices. For restaurant expenses and a wide range of other related issues, restaurant owners focus on three primary key metrics: .

Point of Sale 52

Point of Sale Social Media Customer Service Online Ordering 52

Restaurant365

JANUARY 4, 2022

Restaurant inventory management plays a key role in overcoming the rising cost of food. Logistics challenges and labor shortages have fueled rising wholesale food prices. Data from the Bureau of Labor Statistics showed the November Producer Price Index, a measure of prices at the wholesale level, up 9.6% from a year ago.

Inventory 15

Inventory Management Management Food 15

BNG Point of Sale

SEPTEMBER 7, 2021

In total, 35 percent of sales come from beer selection and ale, another 35 percent from distilled spirits, and 10 percent from wine drink prices and other beverage items. When ordering alcohol inventory, it is recommended to purchase 45% beer, 40% liquor, 5% wine, and 10% mixers. And liquor prices are the main reason for this.

Bar 52

Bar Point of Sale Retail 2013 52

Xtra Chef

JUNE 13, 2019

Good employees are leaving for other industries because of the challenges of keeping them happy. Restaurants should absolutely be utilizing software that analyzes actual versus theoretical food and beverage costs in order to address potential lost opportunities for better margins and to make informed decisions on how to improve those margins.

2019 60

2019 Employee Relations Food Order Events 60

Restaurant Clicks

FEBRUARY 12, 2020

Food Handlers Permit or Employee Health Permit. This tells the federal government that you own a business that pays employees, and makes it possible to legally hire your employees. Prices typically range from $100 to $1000. . Food Handlers Permit or Employee Health Permit. Business License. Food Service License.

License 79

License Food Truck Certification Restaurant Law 79

Restaurant365

AUGUST 19, 2021

Restaurant accounting covers all areas of your business, even inventory. While you may think of your restaurant inventory as part of operations, restaurant inventory management should also be considered an accounting function. So, inventory has an important place in your restaurant accounting.

Inventory 147

Inventory Management Management Employee Relations 147

Notch

JANUARY 23, 2019

Alcoholic beverages average out around 20%. You can find the cheapest place to purchase food—but you can’t control the weather conditions, or gas prices that may cause food prices to rise. Conduct daily inventories. Hotels, for example, can yield net margins of around 10%. Say a liquor store’s net margin decreases by 10%.

Email Marketing 72

Email Marketing Merchandise Website Management Point of Sale 72