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

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 215

2024 Loyalty Program Cash Management Customer Experience 215

Restaurant365

NOVEMBER 18, 2021

From hiring and onboarding to running employee payments and paying taxes, payroll touches on many different parts of a restaurant business. Tracking labor and payroll data for restaurant employees. The payroll for your hourly employees represents one of the most controllable expenses on your profit & loss (P&L) statement.

Employee Relations 148

Employee Relations Cash Management Point of Sale Front of House 148

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

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. – Barry McGowan, CEO, Fogo de Chão.

2023 197

2023 Loyalty Program Mobile Ordering Customer Experience 197

Ken Burgin

JUNE 6, 2023

I love using ChatGPT to develop training activities and materials for restaurant and cafe employees. This is using the Chat in ChatGPT PROMPT: Act as an experienced restaurant trainer who is using ChatGPT to develop content and training activities for restaurant employees.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

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. Reduce Waste.

Employee Relations 78

Employee Relations Seasonal Menu Customer Service Food Order 78

Clover - Restaurants

MAY 3, 2024

Additionally, in order for restaurant leaders to operate as a certified safe food handler , such as managers and chefs, they must pass assessments related to food safety and risks like foodborne illnesses. Employees aren’t wearing personal protective equipment. Employees aren’t following proper handwashing procedures.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 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

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

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

Restaurant365

MAY 17, 2022

The most important part of inventory management is understanding how the amount of product relates to your profit margin. Restaurant inventory management software can help you track your inventory to identify and minimize food waste, and it can also help you keep tabs on vendor pricing changes. Review CoGS daily.

Inventory 78

Inventory Management Management Food 78

Modern Restaurant Management

AUGUST 31, 2020

Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. Full-service restaurants are exempt from this law if employees sort organic waste. Litigation.

2020 164

2020 Restaurant Law Agriculture Compost 164

Modern Restaurant Management

FEBRUARY 27, 2020

Employee recruitment and retention continues to be a major challenge for operators in 2020, with low unemployment rates and growing job openings. Alcohol is a key driver of sales in the fine dining segment, with nearly two-thirds of orders including alcoholic beverages.

2020 192

2020 Influencer Point of Sale Food Safety 192

Restaurant365

JANUARY 4, 2022

Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste. The more frequently you count inventory, the better it can inform your ordering and other food-related decisions to help counter rising food prices. As a restaurant operator, you are trying to avoid wasted inventory at all costs.

Inventory 148

Inventory Pricing Management Management 148

Modern Restaurant Management

JANUARY 12, 2022

This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. ” The results are part of an Oracle Food and Beverage survey conducted by Untold Insights in September 2021. For more information on Oracle Food and Beverage visit: [link].

2022 215

2022 Mobile Ordering Guest Recovery Point of Sale 215

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

Modern Restaurant Management

JANUARY 8, 2021

Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. Businesses with fewer than 300 employees are eligible for a maximum of $2 million in loans. Litigation.

2020 186

2020 Restaurant Law Food Safety Employee Relations 186

Restaurant365

OCTOBER 30, 2020

Daily issues with your inventory control can lead to food waste levels that skew your monthly margins. Restaurants carry lots of inventory that is perishable, so an investment in inventory can quickly be wasted if it isn’t managed correctly. Standardize Your Employee Hiring and Onboarding Process. Reduce Your Food Cost.

Operations 78

Operations Management Management Inventory 78

Restaurant365

JANUARY 28, 2020

It may take a minimum of three employees to run a small restaurant, regardless of sales. But labor becomes more efficient as it increases, so while an increase of $70 in sales per hour may mean you need to add a fourth employee, you may not need to add a fifth employee until you have an additional $100 in sales per hour.

Inventory 145

Inventory Seasonal Menu Employee Relations Customer Experience 145

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

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

The Restaurant Times

AUGUST 10, 2020

Include the recipes for all your dishes along with the recipe for alcoholic beverages in the recipe costing card. The cards should ideally consist of the recipe detail related to each item , such as exact ingredients, the quantity of each item, and even the items used for garnishing. Waste Sheets. Variance Report .

Inventory 52

Inventory Operations Waste Uniforms 52

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). Example of a Prime Cost Formula.

Point of Sale 74

Point of Sale Inventory Employee Relations Insurance 74

Restaurant365

JUNE 24, 2020

Once you identify the gap, you can streamline troubleshooting activities like addressing waste, errors, portioning mistakes, and theft. 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. Promote your highest gross profit menu items.

Point of Sale 78

Point of Sale POS Inventory Employee Relations 78

Modern Restaurant Management

SEPTEMBER 15, 2021

In a survey of 4,079 small business owners conducted from 8/15 to 9/13/21, 66 percent reported having a "very difficult" time finding the right employees to fill open roles, many of which are necessary to help them drive revenue and rebound. In July, 47 percent couldn't hire enough employees. Dining Trends in Canada.

2021 178

2021 Loyalty Program Retail Online Ordering 178

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. In addition, prioritizing training and retaining employees will not only save you money on recruiting costs, it will also help ensure better customer service. Labor Costs.

Point of Sale 120

Point of Sale License Insurance Employee Relations 120

Modern Restaurant Management

MAY 12, 2020

Pitfall #5: Hiring an architect without food and beverage experience. An inexperienced architectural plan can mean wasted time, angry customers, lost revenue, and – most likely – additional costs to pay another architect to fix these flaws. Pitfall #6: Not securing all required construction permits.

Restaurant Law 173

Restaurant Law Equipment Hiring Design 173

Restaurant365

MAY 27, 2021

It’s especially applicable to your prime cost, because restaurant food cost and labor cost fluctuate over time in relation to sales. You can also use a scheduling management system to track employees clocking in early or clocking out late or set up limits on clock in/out times. Optimize labor costs. Calculate Your Recipe Costs.

Point of Sale 78

Point of Sale Inventory Waste Food Order 78

Get Beyond

OCTOBER 24, 2023

This could mean everything from: Offering small snacks and beverages Hosting live music Having a food truck on-site Doing a giveaway or raffle for in-store guests Capture content Make an effort to snap pictures and video content during the day. Since you put in all the effort for a special occasion, don’t let that great content go to waste.

Small Business 52

Small Business 2023 Social Media Customer Experience 52

Restaurant365

OCTOBER 14, 2020

Prime cost is made up of the cost of goods sold, or CoGS (the food and beverage inventory you purchase to make the menu items you sell) and your labor costs (the staff you need to run your business). However, other recurring expenses like utilities or waste disposal may creep up over tie. Understand Prime Cost.

Point of Sale 78

Point of Sale Email Marketing Advertising Cash Management 78

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. The heart of a profitable bar or restaurant is a beverage program with low pour cost. . Make sure your staff is not wasting stock unnecessarily. .

Bar 52

Bar Point of Sale Retail 2013 52

Restaurant365

AUGUST 25, 2020

Food and beverage costs. Also, cross utilizing menu items helps reduce waste and save money. Turnover, new employees, furloughs and layoffs can combine to complicate payroll. Variable costs are expenses that vary in proportion to the total menu items you sell. Your total variable costs change with changes to your sales volume.

Cash Management 97

Cash Management Seasonal Menu Inventory Email Marketing 97

Lavu

JANUARY 21, 2020

If you are running a restaurant, you need to have a way of accounting for the salaries paid to the employees, recording transactions, reporting total sales, and analyzing your restaurant. Accurate tracking of your inventory will help you reduce food waste, budget mismanagement, customer dissatisfaction, and theft.

Cash Management 78

Cash Management Point of Sale Inventory Information 78

The Restaurant Times

AUGUST 5, 2022

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. Occupancy costs are the sum of all the expenses related to the location of your restaurant. Occupancy Costs .

Cash Management 52

Cash Management Point of Sale Inventory Employee Relations 52

Xtra Chef

JUNE 13, 2019

Good employees are leaving for other industries because of the challenges of keeping them happy. Below are some of the key operational and financial management take-aways from the 2019 BDO Restaurant CFO Bootcamp. It’s tough to keep good talent. Attracting, training, and retaining talent is more difficult than ever.

2019 60

2019 Employee Relations Food Order Events 60

BNG Point of Sale

AUGUST 27, 2021

To calculate your restaurant’s gross profit, you need to subtract the total cost of goods sold (COGS) for a specific period from your total revenue (your total food, beverage, and merchandise sales). 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