Modern Restaurant Management

SEPTEMBER 14, 2022

However, trained chefs don’t need to worry about losing their jobs to a restaurant AI yet, but we cannot dismiss this scenario entirely either. 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.

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Front of House Mobile Ordering Loyalty Program Back of House 528

Modern Restaurant Management

DECEMBER 27, 2023

As such, restaurants are investing in training and development programs to upskill their workforce, ensuring team members are equipped to handle the latest tools and technologies. Beyond the menu, we’re also seeing restaurants embrace smart inventory systems and blockchain technology to monitor and optimize the farm-to-fork narrative.

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2024 Food Supply Kitchen Safety Influencer 506

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). Food cost percentage is the ratio of the cost of food inventory to the amount of revenue it generates.

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Food Seasonal Menu Inventory Pricing 370

Modern Restaurant Management

AUGUST 20, 2024

"Our entire F&B team spent several months inputting recipes, testing, and training the system. In total, the system consists of an inventory of 10,000 recipes, and can interpret various languages, units of measurement and local kitchen equipment. We are still in the process of continuously improving it. In addition, Alain.AI

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Front of House Restaurant Law Technology Presentation 449

Modern Restaurant Management

SEPTEMBER 11, 2023

Within a single chat interface, consumers can go through the entire menu, choose food and beverage products, add them to their cart, and make payments. Automated Ordering AI-powered chatbots can handle customer orders, reducing the need for human intervention.

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Technology Seasonal Menu Online Ordering Customer Service 538

Modern Restaurant Management

MAY 19, 2022

Train Staff on the Importance of Restaurant Inventory Control. Training staff on inventory control provides value to your entire organization. Forecasting enables you to purchase food, beverage, and supplies at the right level. Learn to Forecast Accurately.

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Food Supply Waste Point of Sale Inventory 469

Lavu

APRIL 17, 2025

Real-Time Inventory Tracking offers a powerful solution by giving operators instant visibility into whats in stock, whats being used, and what needs to be reordered. With real-time data guiding inventory decisions, restaurants can take tighter control of their food costs and boost long-term profitability.

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Inventory Food Waste Mobile Ordering 78

Lavu

APRIL 25, 2025

One of the most effective tools for achieving this is mobile inventory management. This system helps restaurant owners and managers track stock in real-time, reduce waste, and maintain optimal inventory levels. By automating inventory processes, restaurants can save time, improve accuracy, and enhance overall efficiency.

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Modern Restaurant Management

MARCH 22, 2021

There are many benefits to a tighter menu, including: Less inventory to maintain. Prior to COVID-19, many restaurant owners were challenged by food, beverage and labor costs. A cocktail server comes to the table to take and deliver beverage orders. It’s easier for the front-of-the-house to present. Worried about tips?

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Front of House Back of House Customer Service Beverage 493

Modern Restaurant Management

SEPTEMBER 22, 2021

Remember that it can also be expensive to hire and train new employees. Food and Beverage Inventory and Paper Supplies. Similar to your payroll expenses, your food and beverage expenses are going to vary depending on the type of restaurant you run. You cannot get any licenses or permits without your EIN.

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License Employee Relations Equipment Food Supply 445

7 Shifts

JULY 12, 2024

Variable costs Variable costs depend on your restaurant’s level of activity, including food and beverage costs, labor costs, and supplies. Your inventory is one aspect to keep track of to avoid overordering. Train your staff to use ingredients efficiently and plan your menu to minimize waste. Constantino writes.

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Food Truck Customer Service Seasonal Menu Loyalty Program 397

ChowNow

MAY 23, 2025

Your cost of goods sold (ingredients, beverages, packaging, etc.) Cross-train team members to handle multiple roles during slower shifts. This is the number that truly reflects your restaurants financial health. For example: Lets say your restaurant made $100,000 in total sales last month. added up to $60,000.

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Point of Sale Insurance Fast Casual Customer Service 195

ChowNow

APRIL 15, 2025

Examples include: Food and beverage costs Hourly wages for staff Takeout packaging and containers Credit card and online processing fees These costs are usually the easiest to adjust and optimize in real time. Good inventory management tools can alert you to fluctuating food prices and help you adjust menu prices appropriately.

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Operations Online Ordering Customer Service Customer Experience 195

Goliath Consulting

DECEMBER 29, 2020

Champagne is not just for celebrations,” goes the old statement in every beverage manager training manual, “but champagne is perfect for celebrations!” It is time to bid farewell to a tumultuous 2020 and bring in the new year with an inside look at what beverage professionals will be pouring in their flutes this New Year’s Eve.

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2007 Point of Sale Beverage Vineyard 397

Culinary Cues

MARCH 26, 2022

Well, you have all heard the statistics about success and failure when food and beverage are involved, so I won’t repeat them. All of the tools are available for inventory control, purchasing systems, cash handling, costing templates, and quality assessment. Training ALWAYS pays back in dividends. Harvest America Ventures, LLC.

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Cash Management Social Media Restaurant Law Communication 462

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.

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Point of Sale Inventory Seasonal Menu Cash Management 397

Culinary Cues

MAY 13, 2023

Just like in Escoffier’s kitchen there will be upward reporting through lead cooks, sous chefs, executive sous chefs, pastry chefs, executive chef, and food and beverage directors. This is very apparent in clubs, resorts, and hotels. Know what you want and chart a path.

Hotels 505

Hotels Point of Sale Cash Management Training 505

Culinary Cues

AUGUST 9, 2021

Make them feel as if they are part of your mission – they are! [] FOR THE SERVICE STAFF: Training, teaching, and tasting are all part of the program. Make it fun! [] FOR THE SOMMELIER AND BARTENDER: Food and beverage pairing is a fast road to customer satisfaction and a great way to maximize profit potential for the restaurant.

Front of House 474

Front of House Customer Experience Dine-in Training 474

ChowNow

MAY 9, 2025

Food Costs (COGS) Your food costs, or cost of goods sold (COGS), include everything that goes into producing your menu items, including: Recipe ingredients Beverages Condiments Disposables, like to-go containers, straws, and napkins Tracking your food costs percentage helps you understand how much of your revenue is being spent on your menu.

Operations 195

Operations Email Marketing Food Supply Seasonal Menu 195

Modern Restaurant Management

OCTOBER 7, 2024

Because each person is different and may not have been trained well in food preparation, the level of waste can be extremely high. There are new technologies coming out for restaurants that will help them better track inventory, analyze their purchases and calculate waste. For $14.99

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2025 Loyalty Program Waste Compost 474

Open for Business

OCTOBER 15, 2024

That’s why having a solid restaurant management training program is so important for owners and operators looking to build a successful team. A well-structured management training program equips new leaders with essential skills while promoting ongoing development. Show how to make smart choices when resources are tight.

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Training Management Management Loyalty Program 60

7 Shifts

FEBRUARY 15, 2024

The demands of the modern bar are significant: inventory issues, demanding customers, volatile prices, and — perhaps the biggest of all — staffing, scheduling, and other labor concerns. Inventory tracking and management software Bar inventory can be complicated, with hundreds if not thousands of bottles to tabs on.

Inventory 195

Inventory Bar Management Management 195

7 Shifts

FEBRUARY 15, 2024

The demands of the modern bar are significant: inventory issues, demanding customers, volatile prices, and — perhaps the biggest of all — staffing, scheduling, and other labor concerns. Inventory tracking and management software Bar inventory can be complicated, with hundreds if not thousands of bottles to tabs on.

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Inventory Bar Management Management 195

Modern Restaurant Management

AUGUST 17, 2020

Historically, we have trained cafeteria staff to cook food from scratch while also reducing food and labor waste. The school went from buying 80 percent processed foods (with half of its sales coming from snacks and beverages) to a menu made entirely from scratch. As a result, 74 percent of sales came from well-balanced meals.

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Waste Food Compost Food Supply 474

7 Shifts

FEBRUARY 8, 2024

In addition to scheduling, 7shifts handles staff payroll, tip management, hiring and application management, employee training, and much more. Payroll can be a huge chore in this industry due to its time-sucking nature, and other accounting needs like inventory and budget management aren't exactly easy (or exciting). Get a Demo 6.

Management 367

Management Management Operations Mobile Ordering 367

7 Shifts

FEBRUARY 8, 2024

In addition to scheduling, 7shifts handles staff payroll, tip management, hiring and application management, employee training, and much more. Payroll can be a huge chore in this industry due to its time-sucking nature, and other accounting needs like inventory and budget management aren't exactly easy (or exciting). Get a Demo 6.

Management 352

Management Management Operations Mobile Ordering 352

7 Shifts

AUGUST 18, 2024

For example, though food costs are running costs, you should budget for beginning inventory when opening your restaurant Many of your startup costs will be one-off costs, though some are subject to annual renewals Restaurant Expenses Vs. Restaurant Costs One often confused (and misused) sets of terms are restaurant costs and restaurant expenses.

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License Equipment POS Food Supply 370

Modern Restaurant Management

FEBRUARY 15, 2024

The Apex of Ice Supply Management With the tyranny of heat comes an expanded demand for ice—beverages must be served chilled, and certain food items require ice for preservation. Augment Ice Production Ensure your ice machine inventory can match the impending demand.

Kitchen Safety 294

Kitchen Safety Equipment Food Safety Fine Dining 294

Goliath Consulting

JUNE 15, 2021

Since so many workers are being afflicted with COVID-19, we’ve seen the farming sector experience a widespread shortage of workers who have been trained to complete specific tasks. Inventory Estimates. What this means is that the relationship between the operator and vendor can be strained as a result of poor inventory control.

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Supplies Food Supply Front of House Fast Casual 414

Embrace the Suck

APRIL 26, 2020

By knowing the GCA today, you can train your team to increase sales and thus have an impact on the lagging KPI of sales for that day. 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.

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Cash Management Point of Sale Inventory Bar 439

Modern Restaurant Management

DECEMBER 21, 2022

– Chris Adams, VP of Strategy, Oracle Food and Beverage. "As From the increasing demand for low-to-no ABV draft options to the motivation behind rising consumer expectations, these trends have the power to impact the financial performance of the beverage program.

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2023 Loyalty Program Fast Casual Customer Experience 419

Goliath Consulting

JUNE 8, 2019

Almost every restaurant with liquor on the menu has their share of creatively named house cocktails and luring drink specials, but is your restaurant making the most of its beverage program? Every bar/beverage manager can tell you about their distributors purchase incentives. Buy two bottles, get one free.”

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Bar Email Marketing Merchandise Equipment 250

Modern Restaurant Management

JUNE 2, 2021

By ensuring that orders are being submitted accurately, communicated to the kitchen staff, tallied up on the cheque, and that all that information is integrated into the inventory system, accounting, etc., This is where restaurant technology plays its biggest role.

Back of House 493

Back of House Customer Experience Front of House Customer Service 493

Modern Restaurant Management

DECEMBER 14, 2021

We have historically and continue to offer competitive pay, thorough training programs, flexible hours and a fun work environment so that we can continue to staff our locations as we grow. This will lead to training on apps that reaches “Zoomers” where they live, on their phones, to quickly train new concepts for fast onboarding.

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2022 Food Supply Mobile Ordering Customer Experience 474

Lavu

MARCH 17, 2025

Reduce Waste : Track daily waste, use FIFO (First In, First Out), and train staff on portion control. Leverage POS Systems : Tools like Lavu POS automate inventory tracking, reduce order errors, and provide real-time insights. Log spoilage through inventory adjustments. Count inventory daily to avoid overstocking.

Food 78

Food Waste Seasonal Menu Inventory 78

The Rail

JANUARY 15, 2025

Simplifying service paths: Optimize the positioning of key service stations, such as beverage counters or POS systems, to reduce staff travel distances and speed up service times. Train staff to transition setups quickly and efficiently. Use inventory management software to organize supplies.

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Outdoor Seating Customer Service Customer Experience 130

Modern Restaurant Management

DECEMBER 21, 2022

Spirit-based, ready-to-drink beverages will continue show vast white space, and bourbon should continue to thrive. Slow movers tie up inventory -and the cash needed to by that inventory. But brands with smart upsell strategies are also realizing larger checks and higher margins."

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2023 Loyalty Program Mobile Ordering Customer Experience 493