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

SpotOn

DECEMBER 30, 2024

Restaurant profit margin calculator How to lower restaurant costs How to increase restaurant sales Gross and net profit margins for restaurants In restaurants, profit margin is the percentage of revenue left over after expenses and costs are taken out. We all know it. Restaurant profit margins are pretty low.

Operations

Perfect Daily Grind

JULY 4, 2025

Syrups and sauce now cost US 80 cents per pump for unflavoured drinks, matcha powder is US $1 per scoop, and dried fruit is US 50 cents per scoop, with no charge for additions to pre-flavoured beverages. Accelerated selling in an effort to capitalise on high prices has also helped drive the C market down. lb over the next 15 months.

Pricing

Modern Restaurant Management

DECEMBER 23, 2021

Ahead of New Year’s Eve celebrations, Society Insurance, which provides coverage to the hospitality industry, has put together the top four tips on how a restaurant can protect themselves, their patrons and their employees as well as create a safer environment on Dec. 31 and beyond. Don’t Be Afraid to Refuse Service.

Insurance

Modern Restaurant Management

APRIL 29, 2021

While staffing has always topped the list of restaurant owner/manager pain points, it now seems to be at crisis proportions. March restaurant sale surged 36 percent year-over-year and nearly reached 2019 levels. And the situation isn’t likely to improve soon as more competition in the battle for talent is anticipated.

Fast Casual

7 Shifts

AUGUST 2, 2024

When hiring restaurant accountants, your primary consideration should be those who understand the complexity of the food and beverage industry—both front-of-the-house and back-of-the-house operations and management. This number is essential because it helps you determine the price of your food and beverages. Sounds complicated?

Point of Sale

Modern Restaurant Management

JANUARY 2, 2024

We've reached a point where we're recognizing the value and limits of these technologies. We've reached a point where we're recognizing the value and limits of these technologies. There's an acknowledgment that not everything can be resolved through the use of robots, AI, and automation alone.

2024

Modern Restaurant Management

MARCH 9, 2023

Spirit sales are 153 percent higher than usual over the holiday weekend, and it’s the number one beer drinking holiday. Society Insurance, which provides coverage to the hospitality industry, has put together four tips on how restaurants and bars can help create a safer environment on St. Over the St. Capable door staff in place.

Bar

Modern Restaurant Management

SEPTEMBER 6, 2022

Ahead of this year’s football season, the team at Society Insurance has put together the top four tips on how a restaurant and/or bar can protect themselves, their patrons and their employees as well as create a safer environment for football season and beyond. Make sure your bartenders know when to stop serving patrons.

Bar

Modern Restaurant Management

MARCH 16, 2020

"We want to remain optimistic, so this initiative shows solidarity within our restaurant community and hopefully reassures our guests that if they aren't able to visit us at this point in time, we'll be here for them when things settle down." Click here to learn the 10 steps to take now.

Food Safety

7 Shifts

JUNE 4, 2021

Break-even point. Sales per labor hour. You can now determine what percentage this is off your overall sales to get a picture of your restaurant's financial health. Business is often a game of numbers, and restaurants are no exception. If it's not measured, it won't be managed. Table of Contents: Cost of Goods Sold.

Point of Sale

7 Shifts

AUGUST 7, 2024

But there's more to it than adding up your inventory bill and comparing it to your sales. The cost of food and beverages is a bit of a moving target. Food and beverages make up half of your prime costs (along with labor). Of all the costs your restaurants generate, your food is one of the largest. Table of Contents What is it?

Food

Modern Restaurant Management

AUGUST 5, 2020

and will enable TouchBistro to fully integrate customer loyalty and guest marketing into its all-in-one point-of-sale (POS) and restaurant management platform. and will enable TouchBistro to fully integrate customer loyalty and guest marketing into its all-in-one point-of-sale (POS) and restaurant management platform.

Food Safety

Modern Restaurant Management

JULY 1, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the rise of eCommerce, economic impact, dining during COVID and hot dog insights. Yelp's Economic Impact Report. Key findings for the restaurant industry include: Restaurant Closures Data. Restaurants had a high rate of permanent closures.

2020

Modern Restaurant Management

MARCH 11, 2020

This edition of MRM News Bites features a double dose from US Foods, SpotOn Transact, DoorDash Kitchens, Virtual Restaurant Consulting, Tripleseat and Gather, wagamama, Toast, The Gluten Intolerance Group, Instawork and StaffMate Online, Procurant and Yellofin, Sift, 7shifts, ParTech, Revel Systems and Como, Kabbage, Bluecrew and Cuboh.

Bar

7 Shifts

MAY 23, 2024

This includes: Net Sales: The total revenue derived from your sale of food and beverages. Restaurant expense #1: food cost Your restaurant's food cost comprises 3 elements: the food cost percentage, the cost of ingredients, and the sales or revenue from selling your dishes. What are the top 3 expenses of restaurants?

Point of Sale

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

7 Shifts

AUGUST 18, 2024

An alternative is to buy an existing bar that is up for sale. Opening and owning a bar is one of those unique life experiences; you have no idea what it will be like until you actually go for it. And while it can be enjoyable, rewarding, and, yes—even profitable, it also requires long hours and hard work. How Do I Run a Profitable Bar?

Bar

EATER

AUGUST 16, 2023

After launching and then closing Proteau just three years after it hit the market, John deBary has come to realize that sales aren’t the only way to measure success Recently I’ve been thinking a lot about failure. My career in the beverage industry had an extremely auspicious start. In 2017 I was at an inflection point in my career.

Point of Sale

Modern Restaurant Management

SEPTEMBER 27, 2024

The survey was conducted in January 2024 among 522 US-based Food and Beverage professionals, including owners and managers from single-site establishments and small multi-site chains with fewer than 20 restaurants. This insight highlights staffing issues as a concerning and current challenge faced by US F&B businesses. percent in 2018.

Food Truck

Modern Restaurant Management

JUNE 28, 2024

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news on the impact of California's minimum wage, customer satisfaction, AI use in restaurants, popular cocktails and bathroom readiness. Early Impact of California's Minimum Wage A new edition of The Anchor from Placer.ai, written by R.J.

2024

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

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

Cheetah

MAY 17, 2021

billion dollar COVID-19 RRF to small food and beverage businesses. All food & beverage businesses for whom at least one third of their income is from onsite sales are eligible to apply. We know that government paperwork isn’t everyone’s cup-of-tea. Who Manages the Restaurant Revitalization Fund? The minimum award is $1,000.

Point of Sale

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 restaurant labor cost includes everything your restaurant spends on labor, from salaries and hourly wages to payroll taxes, bonuses, and benefits like health insurance or vacation days.

Management

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

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. Occupancy expenses (fixed costs such as rent, property taxes, and property insurance).

Inventory

Modern Restaurant Management

NOVEMBER 1, 2019

" Macaluso added that the sales lifts from upgrading to a newer, smaller and more efficient prototype have been unlike others he has seen in his 25-year QSR career. The brand has rebuilt nine restaurants since 2018, generating first year-over-year comp sales ranging from +29.8 Krystal Eyes Refranchising. percent to +107.5

Franchising

Restaurant365

NOVEMBER 30, 2021

For many restaurants, the weekend provides significantly higher sales levels than a weekday. The ACA requires employers to offer full-time employees compliant health insurance coverage and document this offer for the IRS. Your payroll solution can impact hiring, onboarding, employee payments, taxes, and overall business health.

Restaurant Law

Restaurant365

DECEMBER 17, 2019

Instead, gradual sales growth will help your business gain traction and develop a solid foundation. Recurring restaurant costs would include costs like lease or mortgage payments, employee salaries, food and beverage costs, utilities, insurance and permits. Costs of Opening and Running a Restaurant. Restaurant Food Costs.

Point of Sale

Restaurant365

FEBRUARY 19, 2020

Non-controllable costs, like the fixed costs of rent, insurance, and salaries, are predictable expenses. Controllable costs, like your prime cost of food and labor, fluctuate over time with vendor prices, sales, and other external factors. Occupancy expenses: fixed costs like rent, property taxes, and insurance.

Point of Sale

Restaurant365

NOVEMBER 18, 2021

You receive time in your Point of Sale (POS) system. Your fully burdened labor cost represents the labor costs of both your hourly and salaried employees, as well as related expenses such as payroll taxes, employee insurance, and employee benefits. However, tracking your labor cost is a bit more complicated.

Employee Relations

Harbor Touch

APRIL 17, 2018

Sales Tax Requirements. The city and state where you operate your restaurant could have different sales tax requirements, and if you own multiple locations, it is even more important to be up to date on the different requirements. Employee Meals. It can be included in the cost of food or recorded separately. Keep Proper Records.

Employee Relations

Restaurant365

AUGUST 19, 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. varying wage and tip income regulations.

Restaurant Law

Restaurant365

OCTOBER 22, 2021

There are many restaurant data points that can help you see beyond the buzz of the day-to-day of a restaurant and get a glimpse at the health of your business. For any specific period, you can calculate your total labor cost with the following formula: Employee Wages + Payroll Taxes + Benefits + Insurance = Total Labor Cost.

Point of Sale

Restaurant365

OCTOBER 23, 2019

While many restaurant owners focus on increasing total sales, in order to add to your bottom line, you also need to focus on decreasing costs. 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. What to Include In Your Prime Cost Formula.

Point of Sale

Restaurant365

APRIL 15, 2021

With detailed numbers about your total costs and total sales breakdowns, a P&L provides actionable insight into the strengths and weaknesses of your business. A restaurant profit and loss statement can seem confusing at first, but essentially, it tracks four key categories: sales, prime cost, operating expenses, and net income.

Point of Sale