Restaurant365

MAY 17, 2022

Food inventory management goes way beyond counting the items on the shelves. The most important part of inventory management is understanding how the amount of product relates to your profit margin. Why a POS system is not suitable for inventory management. Best practices for effective food inventory management.

Inventory 78

Inventory Management Management Food 78

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.

Inventory 78

Inventory Management Management Food Supply 78

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

Apicbase

MARCH 25, 2024

Managing inventory and supplier ordering is like juggling flaming torches while riding a unicycle (which also happens to be on fire). When restaurant managers or kitchen staff make poor purchasing choices, they face increased food waste, inflated costs and frustrated customers. That’s a daunting task.

Inventory 52

Inventory Management Management Kitchen Safety 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

Modern Restaurant Management

DECEMBER 27, 2023

These factors contribute to a volatile supply chain, influencing everything from ingredient availability to menu pricing strategies. Contemporary menus increasingly feature more plant-based selections and alternative proteins, while also reflecting the demand for locally vetted foods and transparent supply chains.

2024 202

2024 Food Supply Kitchen Safety Influencer 202

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

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

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

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. If it’s not on the shelf, it can’t be stolen, spoiled or wasted. Sitting Inventory.

Inventory 103

Inventory Management Management Waste 103

Apicbase

APRIL 28, 2023

Every report on food waste is a jaw-dropper. Food waste is a monumental problem with massive consequences. An estimated 32% of all food produced worldwide is lost or wasted from farm to fork (some reports even say between 40-50%). Food loss and waste represent about $940 billion in annual economic losses. on food costs.

Waste 52

Waste Food Point of Sale Inventory 52

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

Modern Restaurant Management

FEBRUARY 27, 2023

Keep Inventory Low If restaurant sales are not covering expenses or if the business has extra inventory in walk-in or dry storage that just isn’t moving, it’s a good time to start trimming back inventory. Careful forecasting can help improve order accuracy and reduce waste.

Cash Management 189

Cash Management Point of Sale Inventory Email Marketing 189

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

Restaurant365

NOVEMBER 12, 2021

Your restaurant’s menu engineering strategy impacts your menu mix, pricing, and your overall profitability. Leveraging a mix of operational reporting tools that focus on menu profitability helps you maximize revenue and adds to your bottom line. You are already generating data about your food cost, menu items, and sales levels.

Menu 143

Menu Operations Point of Sale POS 143

7 Shifts

MAY 23, 2024

This includes: Net Sales: The total revenue derived from your sale of food and beverages. Food cost percentage When deciding how much to price your menu items, TouchBistro advises keeping the food cost percentage anywhere between 20% and 40%. This can reduce your budget for ingredients and, at the same time, minimize food waste.

Point of Sale 195

Point of Sale Seasonal Menu Food Supply Cash Management 195

Tableo

JULY 14, 2023

How many times have we heard our mums’ rattle on about not wasting food? Nowadays when looking in the mirror, perhaps I shouldn’t have obeyed However the fact remains that waste is the scourge of the 21st century. In this post we will share helpful advice and practical solutions to help you minimise food waste in your restaurant.

Waste 52

Waste Sustainability Food Audits 52

Aaron Allen & Associates

MARCH 29, 2024

In the dynamic landscape of the restaurant industry, one of the most critical challenges is striking a balance between offering innovative menu items and maintaining a simplified, navigable menu. This is what menu engineering is about. 2024 will be a great year for menu overhauls, not just LTOs. LTOs per week.

Innovation 52

Innovation Menu 2024 FOH 52

Modern Restaurant Management

MARCH 18, 2024

The discussion included food, beverage, nutrition, lifestyle and unique aspects of boutique and high volume foodservice. Culinary methods and sources of inspiration for menus and venues were also part of this group’s discussion. Omakase is exploding as restaurant patrons clamor to experience chefs’ tasting menus.

2024 189

2024 Fast Casual Food Truck Allergens 189

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. How to forecast your restaurant inventory. Inventory Projections. What is forecasting for restaurants? Profit expectations.

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

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

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.

Supplies 218

Supplies Management Management Food Supply 218

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. If it’s not on the shelf, it can’t be stolen, spoiled or wasted. Sitting Inventory.

Inventory 78

Inventory Management Management Waste 78

Touch Bistro

MAY 10, 2021

And one area that is often overlooked is the question of how to reduce food waste in restaurants. Food waste costs restaurants a staggering $162 billion per year , and in America alone, restaurants generate as much as 33 billion pounds of food waste per year. Different Types of Restaurant Food Waste.

Waste 59

Waste Food Compost Tip Distribution 59

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

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

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.

2024 52

2024 Technology Menu Mobile Ordering 52

Modern Restaurant Management

JUNE 15, 2021

Menus were trimmed to a fraction of original size. Inventory stock changed significantly. About 88 percent say they will consider moving from paper to digital menus this year, according to Square’s Future of Restaurant 2021 Report. In the best of circumstances, they should be linked to inventory and automated kitchens.

Technology 203

Technology Loyalty Program Front of House Online Ordering 203

Restaurant365

MARCH 23, 2022

Closely manage your inventory. Restaurant inventory management monitors what ingredients come into your restaurant, what is leaving, and what is left over. 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.

Food 78

Food Waste Inventory Food Order 78

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

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

Restaurant365

MAY 26, 2020

Your CoGS is made up of the products you purchase to make the menu items you sell. For a restaurant, this includes your food and beverage ingredients, as well as other supplies like napkins, coffee filters, etc. As you reopen your dining room, it is more important than ever to stay on top of your inventory management.

Point of Sale 148

Point of Sale Employee Relations Inventory Waste 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). Cost out your menu items and recipes. Promote your highest gross profit menu items.

2021 136

2021 Cash Management Management Management 136

Culinary Cues

SEPTEMBER 27, 2023

So, let’s take inventory. You can become a chef, an executive chef, restaurateur, food and beverage director, culinary teacher, or consultant. This needs to change through a different approach to menu planning and pricing and tighter controls on waste and portioning.

Employee Relations 394

Employee Relations Fine Dining Training Communication 394

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. With QR codes, guests needn’t touch a menu or even a paper receipt. Tight inventory control ensures menu item availability.

Customer Experience 158

Customer Experience Technology Mobile Ordering Inventory 158

Restaurant365

OCTOBER 8, 2019

Your food costs and your inventory are big budget line items. Closely Manage Your Inventory: conduct daily and weekly reports of food inventory. Restaurant inventory management monitors what ingredients come into your restaurant, what is leaving, and what is left over. Automate Manual Processes: forecast sales year-round.

Food 99

Food Inventory Point of Sale Waste 99