Modern Restaurant Management

FEBRUARY 27, 2023

Different restaurant models achieve a break-even or profitability point at varying times. Increase Restaurant Sales The best way to increase a restaurant’s cash flow is to increase sales. Careful forecasting can help improve order accuracy and reduce waste. Use creativity to market a restaurant on a limited budget.

Cash Management 189

Cash Management Point of Sale Inventory Email Marketing 189

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

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

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

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

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

Modern Restaurant Management

MAY 19, 2022

Not only is your menu a key part of the customer experience but consider all major areas of restaurant operations, such as food cost, labor, marketing, accounting, and sales forecasts when making decisions about your menu. Neck and neck with the labor shortage, inflation has recently become a huge issue that operators are forced to combat.

Waste 187

Waste Food Supply Point of Sale Inventory 187

Mad Mobile

FEBRUARY 26, 2024

Are you keeping a close eye on your beer, wine, & liquor inventory costs? Operators who calculate their cost of sales add 2–10% to their bottom line. 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.

Inventory 40

Inventory Bar Management Management 40

Restaurant365

MARCH 10, 2022

With food costs running at approximately 30% or higher, learning importance of inventory management and how to prevent common mistakes is critical in successfully driving down costs and maximizing profits. First, let’s break down the two types of inventory costing, Actual and Theoretical. Theoretical Variance. Actual Food Cost (COGS).

Inventory 78

Inventory Management Management Merchandise 78

Culinary Cues

DECEMBER 17, 2020

There are short-term band aid solutions such as takeout, delivery, or even conversion into retail markets where wine inventories and local necessities take over space once occupied by diners, but they are not a replacement for a steady turn of tables. None, however, are as devastatingly out of the operators control as this pandemic.

Uniforms 471

Uniforms Cash Management Brewery Consumer Goods 471

Modern Restaurant Management

JUNE 15, 2021

Inventory stock changed significantly. Restaurants have responded to capture more off-premises sales by improving digital menus, whether found in-app, through a Google search or on store screens. When the pandemic hit, many restaurants focused on expenses. Menus were trimmed to a fraction of original size.

Technology 203

Technology Loyalty Program Front of House Online Ordering 203

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 148

Point of Sale Employee Relations Inventory Waste 148

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

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.

Cash Management 147

Cash Management Point of Sale POS Inventory 147

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

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. Your sitting inventory (in product or dollars) is one of the main factors influencing your food cost and your bottom line. So, how do you to manage restaurant inventory accurately and efficiently?

Inventory 60

Inventory Mobile Ordering Food Supply Point of Sale 60

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. During the COVID-19 pandemic, restaurants implemented new safety measures designed to encourage social distancing and limit points of contact.

Customer Experience 158

Customer Experience Technology Mobile Ordering Inventory 158

Restaurant365

DECEMBER 11, 2020

operators, mostly sales) minus your cash outflows (your operating costs, like food and drink, payroll, rent, etc.) For instance, you may need to proactively adjust your labor to meet a seasonal drop in sales, or plan for the best time to spend cash on any needed maintenance or upgrades. over a certain period of time.

2021 136

2021 Cash Management Management Management 136

Restaurant365

NOVEMBER 12, 2021

You are already generating data about your food cost, menu items, and sales levels. At its core, menu engineering tracks the profitability of menu items individually, as well as your product sales mix. At its core, menu engineering tracks the profitability of menu items individually, as well as your product sales mix.

Menu 143

Menu Operations Point of Sale POS 143

Modern Restaurant Management

SEPTEMBER 14, 2022

You are sitting in your favorite restaurant and have placed an order on a tablet at your table. After a few seconds of placing the order, a notification appears on your messaging app. Ding* ‘Your order is being prepared by Chef Bot 19 and will be delivered to your table in approximately 19 minutes. Let’s Start With the Why.

Front of House 211

Front of House Mobile Ordering Loyalty Program Back of House 211

Restaurant365

OCTOBER 8, 2019

With perishable ingredients and fluctuating sales, controlling food costs in restaurants can be extremely challenging. Your food costs and your inventory are big budget line items. Closely Manage Your Inventory: conduct daily and weekly reports of food inventory. Automate Manual Processes: forecast sales year-round.

Food 99

Food Inventory Point of Sale Waste 99

Restaurant365

JANUARY 21, 2021

Not only can your food cost help you better understand your restaurant group’s budget, but it can also drive your menu pricing and inventory control at all your locations. Your food cost percentage is this food cost number as a percentage of sales. Your food cost percentage is key to optimizing your profit levels.

Food 78

Food Inventory Point of Sale Waste 78

BNG Point of Sale

AUGUST 19, 2021

Having one is crucial because restaurant profit margins are typically low, which means keeping a tight track of sales and expenses is integral to maintaining a healthy profit. . Sales Breakdown: Here you list all items you sell and how much money each item has brought for a given time period.

Cash Management 52

Cash Management Point of Sale Inventory Food Truck 52

Restaurant365

JUNE 22, 2021

Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Train your store-level managers.

Compost 88

Compost Food Waste Front of House 88

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. What is restaurant operations management?

Operations 78

Operations Management Management Inventory 78

BNG Point of Sale

SEPTEMBER 7, 2021

This is because CoGS are measured by inventory count rather than individual dishes or drinks. The cost of goods sold is also referred to as the “cost of sales.” CoGS is especially important because it is related to your restaurant’s profit margin for any period, revenue, and inventory management. Cost of raw materials. .

Point of Sale 52

Point of Sale Inventory Food Supply Seasonal Menu 52

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

JANUARY 8, 2024

Consider, for instance, a scenario in which your Point of Sale (POS) system can forecast the popularity of a new dish based on historical customer behaviour. This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits.

2024 215

2024 Loyalty Program Cash Management Customer Experience 215

Restaurant365

JANUARY 7, 2022

Upgrading to a handheld point-of-sale device will save your servers valuable time when taking guest orders. Plus, soups are a great way to use leftover meats and vegetables that are close to expiration, reducing food waste (and the profit margins on these items can be huge). Add warmth and ambience with fireplaces and heaters.

Outdoor 148

Outdoor Seasonal Menu Point of Sale Dine-in 148

Restaurant365

NOVEMBER 18, 2021

Your restaurant orders, receives, and counts food all in one system: your inventory management software. Your inventory management solution measures and stores all the information you need about your food cost. You receive time in your Point of Sale (POS) system. Tracking time occurs in many different systems.

Employee Relations 148

Employee Relations Cash Management Point of Sale Front of House 148

Restaurant365

NOVEMBER 20, 2020

Mr. Steinbach reported that without robust data, it was difficult to finish projects like costing out food and beverage items. After implementing weekly inventories, Eli’s was generating the data needed to monitor whether menu items were priced correctly. Background. Prior to expanding how they used Restaurant365, says Mr. .

Demo 148

Demo Point of Sale Cash Management Waste 148

Restaurant365

SEPTEMBER 3, 2021

Restaurant owners, operators, and managers are constantly faced with decisions about accounting, operations, inventory, customer service, and staffing. For example, sales forecasts can inform smart schedules that make the most out of available labor hours. Are you able to step back and look at the bigger picture?

Waste 78

Waste Cash Management Point of Sale Inventory 78

Restaurant365

JUNE 24, 2020

This requires not only increasing total sales, but also reducing costs. While these are not optimal times in the restaurant industry, there are tactics you can implement now to both increase sales and optimize your controllable costs. An advanced, restaurant-specific inventory management system can identify pricing errors.

Point of Sale 78

Point of Sale POS Inventory Employee Relations 78

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 74

Point of Sale Inventory Employee Relations Insurance 74

Restaurant365

DECEMBER 4, 2020

Other restaurants had to shift operations to a limited-capacity model, adjusting labor and food costs to match new sales levels. Your restaurant’s break-even point is the sales you need for a certain period of time to not lose money, or “break even.” Generating enough revenue to break even.

2021 78

2021 Operations Mobile Ordering Social Media 78

Restaurant365

MAY 27, 2021

In a fluctuating economy, you don’t know exactly what is going to happen to sales. To understand the prime cost dollar amount in context, you can calculate it as a percentage of sales: Prime Cost as a Percentage of Sales = Prime Cost ÷ Total Sales. Where should you start?

Point of Sale 78

Point of Sale Inventory Waste Food Order 78