Modern Restaurant Management

JANUARY 18, 2022

How to Use Key Metrics for Proper Inventory. Historical sales levels can indicate what food, beverages, and supplies you need to buy for the next comparable sales period. Mastering how to forecast your inventory is just the first step, you almost must control it. Check your inventory against data collected by the POS.

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Inventory Food Order Food Supply POS 531

Modern Restaurant Management

SEPTEMBER 27, 2023

Money and Inventory Management The profitability of a restaurant depends on the careful management of cash flow. Inventory management is another key issue that can creep up if owners are not aware of what product they have and how much is currently available.

Cash Management 519

Cash Management Food Safety Restaurant Law Point of Sale 519

The Restaurant Group

FEBRUARY 23, 2025

Introduction In the fast-paced world of restaurants, keeping a close eye on your inventory is as vital as the secret sauce in your signature dish. Proper inventory tracking helps reduce waste, control costs, and boost profits. What Is Restaurant Inventory Management? Key Components of Restaurant Inventory Management 1.

Inventory 88

Inventory Management Management Audits 88

Modern Restaurant Management

MAY 19, 2022

AvT provides the “why” behind your food cost variance, whether it be shrinkage, waste, breakage of contract prices, etc. Train Staff on the Importance of Restaurant Inventory Control. Training staff on inventory control provides value to your entire organization. Track Food Waste.

Food Supply 469

Food Supply Waste Point of Sale Inventory 469

Modern Restaurant Management

JUNE 15, 2021

Inventory stock changed significantly. These non-paper menus can be changed swiftly, allowing restaurants to remove items when inventory lags and promote items that have higher margin. In the best of circumstances, they should be linked to inventory and automated kitchens. Menus were trimmed to a fraction of original size.

Technology 508

Technology Loyalty Program Front of House Online Ordering 508

Modern Restaurant Management

JUNE 27, 2025

Accuracy of food order leads the way at 88, while beverage quality and waitstaff performance both score 86. Mobile app reliability is 1 percent lower at 84, matching beverage quality, staff courtesy and helpfulness, food quality, and website satisfaction (the only metric to increase in 2025).

Loyalty Program 371

Loyalty Program 2025 Customer Experience Customer Service 371

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 474

Cash Management Point of Sale Inventory Email Marketing 474

Modern Restaurant Management

MARCH 2, 2022

Restaurant and foodservice operators are feeling the pressure as Technomic reports that food and beverage costs have skyrocketed 13 percent over the last two years, while paper and packaging are up 11 percent. But with rising food and supply costs, how can operators keep menu prices low when they have to pay more for inventory?

Pricing 487

Pricing Menu Food Supply Waste 487

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.

Inventory 78

Inventory Food Waste Mobile Ordering 78

Modern Restaurant Management

AUGUST 7, 2023

From restaurants and grocery stores to hotels and hospitals, commercial refrigeration plays a vital role in preserving the freshness of food and beverages. They are equipped with shelves, racks, and compartments, providing a well-organized environment for storing different types of food and beverages.

Kitchen Safety 419

Kitchen Safety Food Safety Inventory Small Business 419

ChowNow

MAY 23, 2025

Your cost of goods sold (ingredients, beverages, packaging, etc.) Reduce food waste by tightening portion control and tracking spoilage. 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.

Point of Sale 195

Point of Sale Insurance Fast Casual Customer Service 195

ChowNow

JUNE 12, 2025

It’s like knowing how to make a schedule, do inventory, or cover a section of tables if a server calls out sick and you’re shorthanded. When done correctly, dish costing helps you control food costs, reduce food waste, and price items in a way that supports your restaurant’s financial health without alienating guests.

Operations 195

Operations Food Supply Seasonal Menu Pricing 195

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.

Food 370

Food Seasonal Menu Inventory Pricing 370

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

DECEMBER 27, 2023

Beyond the menu, we’re also seeing restaurants embrace smart inventory systems and blockchain technology to monitor and optimize the farm-to-fork narrative. These technologies not only help to reduce waste with precise supply chain and inventory tracking but also guarantee food freshness and authenticity.

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2024 Food Supply Kitchen Safety Influencer 506

Modern Restaurant Management

JANUARY 3, 2025

Small spaces can obviously help save on price-per-square-foot costs, they naturally reduce energy consumption, encourage precise inventory management, and enable more intentional material choices – all of which dovetail nicely with sustainability goals. Go big in little ways.

Fast Casual 251

Fast Casual 2025 Design Customer Experience 251

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.

Technology 538

Technology Seasonal Menu Online Ordering Customer Service 538

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.

Inventory 78

Inventory 2025 Management Management 78

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.

Food Truck 397

Food Truck Customer Service Seasonal Menu Loyalty Program 397

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.

Operations 195

Operations Online Ordering Customer Service Customer Experience 195

Modern Restaurant Management

SEPTEMBER 19, 2023

Food Waste Reduction The World Economic Forum estimates that humanity wastes about 74 kg (163 pounds) of food per person, per year. The good news is that AI could reduce food waste in several ways such as notifying and assisting sellers in re-pricing perishable food automatically so that it can be sold at a discount before it goes bad.

Food Supply 322

Food Supply Food Waste Supplies 322

Modern Restaurant Management

FEBRUARY 4, 2022

A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. Consider, removing processed or pre-packaged ingredients from their inventory. The most recent issue which will no doubt lead to substantial changes in the food and beverage industry is the environment.

2022 547

2022 Customer Service Online Ordering Website Management 547

Goliath Consulting

JUNE 15, 2021

Inventory Estimates. It has also been a time-consuming and challenging process to develop an efficient inventory estimate as many businesses had to rely on historical data over current patterns. This has resulted in under-ordering (and dissatisfied customers) or over-ordering (and increased waste).

Supplies 414

Supplies Food Supply Front of House Fast Casual 414

Modern Restaurant Management

SEPTEMBER 14, 2022

Inventory Management: Integrating inventory with your point of sale (POS) systems is an essential AI capability that every restaurant needs. Restaurant owners can track inventory purchase data, which can help them buy ingredients more efficiently. Role of AI in Back of House.

Front of House 528

Front of House Mobile Ordering Loyalty Program Back of House 528

ChowNow

APRIL 15, 2025

Cost of Goods Sold (COGS) Cost of Goods Sold tells you how much it actually costs to make the food and beverage sales you sell. This includes kitchen ingredients, beverages, and packagingbasically, all of your raw materials. If your Cost of Goods Sold is too high, your profit margins sufferno matter how packed your dining room is.

Operations 195

Operations Email Marketing Point of Sale Online Ordering 195

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.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

Sculpture Hospitality

APRIL 19, 2022

Taking restaurant inventory gives you better oversight over your food and beverage stock levels, helps forecast future demand and reduces food and beverage waste. In essence, well managed inventory makes your business more profitable.

Inventory 148

Inventory Beverage Waste Management 148

Lavu

MARCH 17, 2025

By accurately calculating food costs, restaurant owners can set the right menu prices, reduce waste, and maximize their profits. Reduce Waste : Track daily waste, use FIFO (First In, First Out), and train staff on portion control. Small changes can make a big impact in an industry where every cent counts. Whole Wheat Bun $0.30

Food 78

Food Waste Seasonal Menu Inventory 78

Modern Restaurant Management

MARCH 18, 2024

The discussion included food, beverage, nutrition, lifestyle and unique aspects of boutique and high volume foodservice. Ninety-six percent of dames surveyed agreed that non-alcoholic beverages are here to stay as consumers want the pleasure of a cocktail without the spirits.

2024 474

2024 Food Truck Fast Casual Allergens 474

Restaurant365

AUGUST 19, 2021

Restaurant accounting covers all areas of your business, even inventory. While you may think of your restaurant inventory as part of operations, restaurant inventory management should also be considered an accounting function. So, inventory has an important place in your restaurant accounting.

Inventory 147

Inventory Management Management Employee Relations 147

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.

Inventory 195

Inventory Bar Management Management 195

Restaurant365

JANUARY 18, 2022

While true zero-restaurant food waste is extremely rare, it can be a meaningful goal. Implementing a zero-waste initiative can help minimize your carbon footprint and may even attract new customers who embrace your environmental friendliness. Additionally, limiting your food waste can improve your restaurant’s bottom line.

Waste 147

Waste Compost Food Consumer Goods 147

7 Shifts

JULY 20, 2024

Components of a restaurant’s financial report The food and beverage sales report, prime costs report, inventory report, profit and loss (P&L) statement, and cash flow statement are all critical components of a restaurant's financial management.

2024 221

2024 Cash Management Inventory Waste 221

Sculpture Hospitality

APRIL 19, 2022

Taking restaurant inventory gives you better oversight over your food and beverage stock levels, helps forecast future demand and reduces food and beverage waste. In essence, well managed inventory makes your business more profitable.

Inventory 130

Inventory Beverage Waste Management 130

ChowNow

JULY 30, 2024

Revenue Metrics Sales Revenue Sales Revenue measures the total income generated from food and beverage sales. To manage this effectively, track daily, weekly, and monthly sales to identify trends and peak times, using this data to optimize staffing and inventory levels. It is calculated by dividing COGS by Average Inventory.

Cash Management 195

Cash Management Point of Sale Inventory Loyalty Program 195

7 Shifts

JUNE 4, 2021

Inventory turnover ratio. Your CoGSs is an essential number to have when determining your menu prices, inventory and impacts your net profit margin. To calculate your COGs, you need the following numbers: Beginning Inventory, or the value of the inventory you start with. Ending inventory , or what you have leftover.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416