7 Shifts

JUNE 4, 2021

Inventory turnover ratio. Ideal menu price. To put it simply, your cost of goods sold is how much it costs you to produce a menu item. As you add together all of your menu items, you can determine the total cost of everything (to you) that you sell to your guests. Ending inventory , or what you have leftover.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

Restaurant365

AUGUST 4, 2020

You invest a large amount of your budget in inventory. When that inventory is wasted, stolen or spoiled before it’s sold, it must be written off as an expense in the books. Integrating inventory management with accounting facilitates better inventory control. What is restaurant inventory management?

Inventory 78

Inventory Management Management Cash Management 78

Restaurant365

OCTOBER 16, 2019

When most restaurant owners think about how to manage restaurant inventory, they think of food cost control. For restaurant owners, inventory control is closely related to accounting and food cost management. The nuts and bolts of restaurant inventory management. Inventory tracking also includes product transfers between stores.

Inventory 113

Inventory Management Management POS 113

Mad Mobile

FEBRUARY 26, 2024

Are you keeping a close eye on your beer, wine, & liquor inventory costs? It also has one of the most complex stock lists. Because liquor, wine, and beer have such wildly varying prices, it pays to keep tight controls on ordering and inventory. Operators who calculate their cost of sales add 2–10% to their bottom line.

Inventory 40

Inventory Bar Management Management 40

Restaurant365

JULY 21, 2021

When it comes to restaurant inventory, there are a lot of moving pieces. On any given day, you may be receiving multiple food and beverage shipments from different vendors, farmers, or distributors. Understanding how to master restaurant inventory management is an invaluable skill. Set up your POS to track restaurant inventory.

Inventory 78

Inventory Management Management Waste 78

Squirrel Systems

FEBRUARY 16, 2024

In this article, we delve into the anticipated restaurant and menu trends for 2024 and explore how technology, particularly advanced point-of-sale (POS) solutions, can enable restaurateurs to ride the wave of these trends successfully. This agility is crucial for staying relevant in a market where culinary innovation is critical.

2024 52

2024 Technology Menu Mobile Ordering 52

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 103

Inventory Management Management Waste 103

Apicbase

MARCH 3, 2023

POS integration is essential. Although the point-of-sale system (POS) remains the technological heart of restaurants, numerous technologies run behind the scenes these days. Some technologies integrate with the restaurant’s POS, allowing data to be easily shared between front-of-house (FoH) and back-of-house (BoH) systems.

Point of Sale 52

Point of Sale POS Management Management 52

Restaurant365

APRIL 14, 2020

Successful restaurant operations, in any kind of economy, depend on well-managed restaurant food inventory. 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.

Inventory 109

Inventory Delivery Management Management 109

Restaurant365

JANUARY 28, 2020

Forecasting for restaurants is estimating key metrics like future sales, customer traffic, or menu item ordering mix based on historical sales data, economic trends, or market analysis. Sales forecasts , based on integrated POS data pulled from your restaurant operations software , are particularly powerful tools in the restaurant industry.

Inventory 145

Inventory Seasonal Menu Employee Relations Customer Experience 145

The Restaurant Times

JUNE 6, 2023

Restaurant management software revolutionizes food establishments’ operations by providing efficient tools to manage inventory and control costs. With the complexities of running a restaurant, tracking inventory manually can be time-consuming and prone to errors.

Inventory 52

Inventory Management Management Food Supply 52

The Restaurant Times

SEPTEMBER 16, 2021

Restaurant point of sale (POS) software is one of the smartest investments you can make in 2021 if you own a restaurant. Over the last decade, point-of-sale (POS) software has evolved to improve the consumer experience and empower business owners to run operations more efficiently. . How A Restaurant POS Software Can Benefit You.

POS 52

POS Point of Sale Inventory Consumer Goods 52

Restaurant365

FEBRUARY 25, 2022

Operators can determine what works best for their individual business by testing a new menu item during popular times such as happy hour or brunch. Rather than recreating your menu to include short-lived menu items – which can be pricey – promote these items on table tents and special boards. The menu price is $8.00.

2022 148

2022 Menu Seasonal Menu Pricing 148

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

7 Shifts

OCTOBER 8, 2021

Food and Inventory Costs. Cost of goods sold is the raw material cost of your beverages and food, and labor cost is made up of payroll, employee benefits, taxes, and bonuses. By combining inventory management tools with restaurant employee scheduling software , you can get a better grip on the costs you can control.

Seasonal Menu 195

Seasonal Menu Consumer Goods Food Supply Inventory 195

BNG Point of Sale

OCTOBER 13, 2021

Types of Point-of-Sale (POS) Systems. Point-of Sale (POS) systems are increasingly powerful tools for improving sales and profits. Business owners have many POS systems from which to choose. Business owners have many POS systems from which to choose. Different Types of POS Systems. Features of a POS System.

POS 52

POS Loyalty Program Point of Sale Cash Management 52

Lavu

NOVEMBER 17, 2023

This low profit margin can be attributed to the high overhead costs associated with running a restaurant, including rent, labor, food and beverage costs, and utilities, often account for a major chunk of your expenses, making it challenging to increase your restaurant profit margin. How are a Restaurant’s Profits Measured? percent on average.

Fast Casual 123

Fast Casual Fine Dining Food Truck Loyalty Program 123

Clover - Restaurants

APRIL 9, 2024

Many suppliers also offer expert advice on menu planning, cost-saving strategies, and industry knowledge that can help you navigate the complexities of opening for guests. Different types of suppliers for restaurants Depending on your restaurant’s format and menu, there are several different restaurant suppliers with which you will work.

Food Supply 98

Food Supply Online Ordering Food Truck Food Order 98

Modern Restaurant Management

NOVEMBER 11, 2021

The goal for every food and beverage company is to synchronize supply and demand. In order to reduce cost, waste, and optimize inventory, the process begins with planning and forecasting. Operators need to monitor revenue, cost, and inventory daily so they can remain agile and iterate on new concepts. Planning and Forecasting.

Supplies 218

Supplies Management Management Food Supply 218

Restaurant365

OCTOBER 29, 2021

You can use back-office restaurant technology to support a positive guest experience in areas such as payment, inventory and food costs, and staff scheduling. POS integration enables flexible payment options. With these POS integration connections, you can enable flexible payment options that meet customer needs.

Customer Experience 158

Customer Experience Technology Mobile Ordering Inventory 158

Modern Restaurant Management

MAY 19, 2022

Menu engineering is a top-down approach to increasing revenue while Actual versus Theoretical (AvT) – tracking the difference between theoretical food costs and actual food costs – is a bottom-up approach to controlling costs. Create More Profitable Menus with Menu Engineering. Prioritize Accurate Recipe Costing.

Waste 187

Waste Food Supply Point of Sale Inventory 187

Lavu

FEBRUARY 2, 2024

By laminating menus or placing them in reusable casings, you not only extend the life of the menu but also eliminate the constant need for paper replacements. How do POS Systems Reduce Food Waste in Your Restaurant? A POS system is not just about taking orders; it’s a powerful tool for efficient inventory management.

Waste 78

Waste Food Compost Audits 78

Embrace the Suck

APRIL 26, 2020

Cost of goods (COGS) sold refers to the cost required to create each of the food and beverage items you sell to guests. COGS = Beginning inventory + purchased inventory - final inventory. Another Note: Most modern POS systems have CRM built into their platforms today. Prime Cost. What’s Next?

Cash Management 435

Cash Management Point of Sale Inventory Bar 435

Aaron Allen & Associates

MARCH 3, 2022

There are so many things to think about — from inventory management to restaurant payment and billing and more — it can be difficult to keep track of it all. We’ll explore software for inventory management, restaurant payment and billing, food delivery, dashboards, restaurant onboarding, reservation management, and ERP systems.

Management 120

Management Management Mobile Ordering Point of Sale 120

Restaurant365

SEPTEMBER 17, 2019

Knowing how to manage restaurant inventory is essential for a healthy business, no matter if you have one location or several. Running a successful restaurant isn’t just selling menu items and fulfilling orders – it’s also about controlling the amount of product that you have in the restaurant, daily, weekly, and monthly.

Inventory 60

Inventory Mobile Ordering Food Supply Point of Sale 60

The Restaurant Times

JUNE 14, 2022

If you are a restaurant owner, you will know that a menu is a restaurant’s heart and soul. Although the look and feel of a menu may attract customers, it is much more than that. A smartly designed restaurant menu can result in high profits as it can influence customers’ choices and tempt them to order more.

Menu 52

Menu Management Management Allergens 52

Clover - Restaurants

MAY 7, 2024

Executive Chef Job Description As Executive Chef, your breadth of professional experience is matched by your passion for culinary excellence, strong leadership skills, and creative flair for menu development. Provide valuable input on pricing, menu adjustments, and marketing initiatives to enhance the overall dining experience.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

Restaurant365

JANUARY 18, 2022

Pre-consumer waste is all food that’s wasted before it gets to the customer, like spoiled inventory and kitchen scraps. Food waste reduction requires some additional work to properly store, monitor, and use inventory ingredients, so employees must be fully invested in the process. Change up your menu. Reduce spoilage.

Waste 147

Waste Compost Food Consumer Goods 147

Modern Restaurant Management

DECEMBER 30, 2020

The most ordered menu item of 2020 came from South Carolina chain, New York City Pizza, and its “New York” thin-crust pizza. Those are just a few of the ways in which 2020 changed the food, beverage, and grocery industries, according to the data put together by foot traffic analytics firm Placer.ai. POS Software Market.

2020 211

2020 Merchandise Point of Sale Retail 211

Modern Restaurant Management

FEBRUARY 4, 2022

Restaurants will also explore delivery options beyond costly third-party partnerships, and hike delivery menu prices to make the channel more lucrative as off-premise demand holds steady. Simplified Menus. Menu variety plays a substantial role in every dining experience. Health-Conscious Food Will Dominate Menus.

2022 218

2022 Customer Service Online Ordering Website Management 218

Modern Restaurant Management

SEPTEMBER 14, 2022

Now that kind of technology isn’t accessible to everyone, but restaurants can always use AI to target their menu's digital marketing. Inventory Management: Integrating inventory with your point of sale (POS) systems is an essential AI capability that every restaurant needs. Role of AI in Back of House.

Front of House 211

Front of House Mobile Ordering Loyalty Program Back of House 211

Restaurant365

NOVEMBER 12, 2019

Every customer who orders from your restaurant takes a look at your menu, making it one of the most important pieces of your restaurant marketing. With this visibility, restaurant menu engineering provides a huge opportunity to grow your profits and ensure a great customer experience. Getting started with menu engineering.

Menu 101

Menu Point of Sale Seasonal Menu Pricing 101

Open for Business

OCTOBER 20, 2023

From budgeting and licensing to crafting the perfect menu, here’s everything you need to know about how to open a restaurant. Market research Before you even think about the menu or location, you need to understand the guests who will walk through your doors. Creating the menu Your menu is the restaurant’s calling card.

License 78

License Email Marketing Seasonal Menu Front of House 78

Mad Mobile

MARCH 1, 2024

High-quality menu imagery per dish In the age of digital dining, restaurant tablets offer a tantalizing upgrade to traditional menus with their ability to showcase high-quality imagery for each dish. Dynamic pricing strategies Most restaurants and bars use digital menus because of their flexibility.

Seasonal Menu 40

Seasonal Menu POS Loyalty Program Customer Experience 40

Sling

MAY 13, 2023

14) Stocker Some restaurants employ a stocker who is responsible for unloading, placing, and maintaining the business’s food, beverage, and supply inventory. 18) Bartender The bartender’s primary responsibility is taking beverage orders from servers, or directly from customers, and then producing or mixing those drinks.

Front of House 78

Front of House Back of House Kitchen Safety Food Truck 78

Restaurant365

JUNE 24, 2020

An advanced, restaurant-specific inventory management system can identify pricing errors. Cost out your menu items and recipes. The first step to projecting a food cost target is to create a master inventory list and then price every ingredient you purchase. Menu costing doesn’t have to be a time consuming and costly process.

Point of Sale 78

Point of Sale POS Inventory Employee Relations 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. Automating this process with a restaurant-specific inventory management system can help you quickly identify vendor pricing errors. Cost out your menu items and recipes. Review CoGS and P&L daily.

2021 136

2021 Cash Management Management Management 136