Modern Restaurant Management

FEBRUARY 14, 2023

To accomplish this: Improve training efforts. Unfortunately, many restaurants are using archaic training programs, so update your training to be current, relevant, and tech driven. Fewer employees have carried the burden of prepping, cooking, and serving food while working to keep guests safe. Tech is essential to this effort.

Food Safety 189

Food Safety Kitchen Safety Loyalty Program Employee Relations 189

Culinary Cues

DECEMBER 17, 2020

A reduction in restaurant business leads to crop waste, unplanted land, and serious cash flow problems for farmers. There are a number of reasons why restaurants fail – some are predictable and avoidable, while others can catch a business off guard. 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

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

Lavu

OCTOBER 13, 2023

A higher average table turnover rate may mean that more guests can be served right at the table in a given period of time, which can lead to increased sales and revenue. A higher average table turnover rate may mean that more guests can be served right at the table in a given period of time, which can lead to increased sales and revenue.

Seating 173

Seating Mobile Ordering Customer Service Cash Management 173

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

Restaurant365

MAY 17, 2022

Tight integration between your r estaurant inventory management software , point of sale (POS) system and restaurant accounting software is essential for executing key restaurant tasks that help control your food costs. A POS system is excellent at collecting sales and labor data. That’s great.

Inventory 78

Inventory Management Management Food 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

MARCH 10, 2020

Because food and beverage costs make up a large part of a restaurant budget, your inventory method has large implications for your bottom line. If it’s not on the shelf, it can’t be stolen, spoiled or wasted. So, the key to minimizing food waste that can eat into your profits is effective restaurant inventory management.

Inventory 103

Inventory Management Management Waste 103

7 Shifts

MAY 25, 2020

There’s nothing better than a tidy workstation and clean range hood before service hour; and the post-shift scrub down of the kitchen can be a form of meditation for stressed out chefs. Here are some guidelines to consider implementing before your next shift. Create a sanitization & cleaning checklist ?? Understand cleaning vs sanitizing ??

FOH 338

FOH BOH Kitchen Safety Cash Management 338

Restaurant365

JANUARY 4, 2022

Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste. To ensure efficiency, a restaurant inventory management system that is fully integrated with your point of sale (POS) system can streamline and automate as much of the inventory process as possible. from a year ago.

Inventory 148

Inventory Pricing Management Management 148

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. 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.

Front of House 211

Front of House Mobile Ordering Loyalty Program Back of House 211

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

Ken Burgin

JULY 5, 2022

Every week in the Hospo Reset Newsletter, we share a product or service that’s caught our eye – for kitchen & beverage management, staffing, facilities management, marketing and overall productivity. Restoke manages back of house functions like recipes, menus, ordering, work lists, staff training, plus health & safety.

Kitchen Safety 78

Kitchen Safety Food Safety Website Management Online Ordering 78

Restaurant365

MARCH 10, 2020

Because food and beverage costs make up a large part of a restaurant budget, your inventory method has large implications for your bottom line. If it’s not on the shelf, it can’t be stolen, spoiled or wasted. So, the key to minimizing food waste that can eat into your profits is effective restaurant inventory management.

Inventory 78

Inventory Management Management Waste 78

Perfect Daily Grind

MAY 12, 2023

points at 2023 Best of Ka‘ū competition. The three-year project, held in partnership with National Federation of Coffee Growers of Colombia, included nearly 600 on-farm training sessions and online workshops. Six US beverage equipment manufacturers merge to form Lotus Beverage Alliance.

2023 134

2023 Webinar 2030 Workshop 134

Restaurant365

JULY 21, 2021

On any given day, you may be receiving multiple food and beverage shipments from different vendors, farmers, or distributors. How do you keep track of all these different shipments and ingredients to minimize food waste, ensure you are prepared for service, and optimize what you’re spending on your ingredients?

Inventory 78

Inventory Management Management Waste 78

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

The Restaurant Times

MARCH 6, 2023

As opposed to profit, which is demonstrated as a dollar amount, your restaurant’s profit margins are its profits represented as a percentage of annual sales. As opposed to profit, which is demonstrated as a dollar amount, your restaurant’s profit margins are its profits represented as a percentage of annual sales. Read along!

Food Truck 52

Food Truck Point of Sale Employee Relations Equipment 52

Clover - Restaurants

MAY 3, 2024

An estimated 3,000 people in the U.S. die each year due to foodborne illness. Recent surveys confirm the importance of cleaning and sanitizing in food industry establishments for building customer confidence and in influencing diner choice. When people see dirt or grease at a restaurant, 82% say they lose their appetite.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Restaurant365

OCTOBER 8, 2019

With perishable ingredients and fluctuating sales, controlling food costs in restaurants can be extremely challenging. 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 99

Food Inventory Point of Sale Waste 99

Restaurant365

MARCH 10, 2022

Inefficient restaurant inventory management practices, improper storage, gaps in inventory logs, theft, and waste are among the top reasons that cause even the most successful kitchens to fail. Fortunately, all of these can be prevented by knowing and avoiding top mistakes and implementing best practices around each of them.

Inventory 78

Inventory Management Management Merchandise 78

Restaurant365

OCTOBER 30, 2020

Daily issues with your inventory control can lead to food waste levels that skew your monthly margins. Restaurants carry lots of inventory that is perishable, so an investment in inventory can quickly be wasted if it isn’t managed correctly. In a restaurant, there’s always something that needs to be done.

Operations 78

Operations Management Management Inventory 78

Restaurant365

SEPTEMBER 3, 2021

The exact responsibilities may look different at every restaurant group, but strategic recommendations could encompass everything from revamped training protocols to new marketing initiatives, and everything in between. For example, sales forecasts can inform smart schedules that make the most out of available labor hours.

Waste 78

Waste Cash Management Point of Sale Inventory 78

BNG Point of Sale

SEPTEMBER 7, 2021

Sales per square foot are one option. To calculate sales per square foot, divide annual sales by total interior square footage including kitchen, dining, and storage space to get a net rentable foot in the leased location. . High profit bars can easily double those sales metrics. . Bar Revenue per Square Foot .

Bar 52

Bar Point of Sale Retail 2013 52

Mad Mobile

MARCH 1, 2024

In a study by the Wharton School , researchers found that using tabletop technology can improve sales by 9.74% and productivity by 10.77%. These visuals not only enhance the dining experience but also present a golden opportunity for guests to discover and crave appetizers, desserts, or beverages they might have overlooked otherwise.

Seasonal Menu 40

Seasonal Menu POS Loyalty Program Customer Experience 40

Restaurant365

JANUARY 21, 2021

Your food cost percentage is this food cost number as a percentage of sales. You can calculate your food cost percentage on the store level at each of your locations, comparing your overall inventory CoGS to your sales, or on an individual dish level. Your restaurant group is looking to the new year and making plans.

Food 78

Food Inventory Point of Sale Waste 78

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.” Finding, training, and retaining staff.

2021 78

2021 Operations Mobile Ordering Social Media 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

Goliath Consulting

MAY 8, 2020

Important points to consider before starting a catering program. Aside from boosting revenue, catering can boost business during slow performing times, reduce excess food waste, allow for menu changes, and helps to increase employee retention as they gain new skills and varied tasks that challenges and keeps them busy (1).

Catering 99

Catering Point of Sale Delivery Customer Service 99

Margin Edge

MAY 10, 2021

3) Verify Food Usage Against Your Sales and Ordering. Even the most experienced chefs can find that they’re using significantly more of an ingredient than their sales would suggest, and that can point to an operational difficulty of some kind. Creating recipes and setting your initial menu pricing is Restaurant 101.

Food 52

Food Point of Sale Fast Casual Seasonal Menu 52

Restaurant365

OCTOBER 14, 2020

Inaccurate numbers can, at best, point you in the wrong direction, and at worst, lead to unsound financial decisions. When creating a restaurant budget, there are four main areas to consider: Track Your Restaurant Sales. Your restaurant sales, or income, are one of the biggest factors in your budget. Collect data.

Point of Sale 78

Point of Sale Email Marketing Cash Management Advertising 78

Restaurant365

SEPTEMBER 17, 2019

Proper restaurant inventory management can minimize loss and waste, helping you spot inefficiencies in your operations. When done correctly, managing your inventory encourages more economical food, beverage, and supply orders. So, how do you to manage restaurant inventory accurately and efficiently?

Inventory 60

Inventory Mobile Ordering Food Supply Point of Sale 60

Restaurant365

NOVEMBER 19, 2019

Finding and training staff. To address finding and training staff within a scarce workforce, many restaurant owners are beginning to focus on retention. To address finding and training staff within a scarce workforce, many restaurant owners are beginning to focus on retention. Managing complex, rotating inventory.

Operations 92

Operations 2020 Mobile Ordering Social Media 92

Restaurant Clicks

FEBRUARY 21, 2020

Food & Beverages. Food & Beverages. One of the biggest recurring costs on this list is food and beverage. This means simply that the cost of your food’s raw materials should be about one third of the sale price. Let’s look at the most common costs restaurant owners must face. Restaurant Startup Costs.

License 79

License 2020 Food Truck Equipment 79

The Restaurant Times

AUGUST 10, 2020

Restaurant inventory management software is equipped with detailed reporting features and provides automated reports of most of the restaurant inventory data points discussed in this article. The Perpetual inventory report updates the stock accounts and available inventory after each purchase or sale. Consumption Report .

Inventory 52

Inventory Operations Waste Uniforms 52

Lavu

FEBRUARY 5, 2020

If you don’t, there will be discrepancies in your inventory levels because your bar POS system is only tracking inventory according to sales. Take the steps to keep records of all instances liquor is poured to reduce waste and keep track of inventory. . Here’s how to sell the excess, and in the process, boost bar sales: .

Bar 78

Bar Inventory Point of Sale Waste 78

Mad Mobile

FEBRUARY 26, 2024

Operators who calculate their cost of sales add 2–10% to their bottom line. Loss, waste, inconsistency — without careful management of bar inventory, you’re quickly losing a decent chunk of money. Loss, waste, inconsistency — without careful management of bar inventory, you’re quickly losing a decent chunk of money.

Inventory 40

Inventory Bar Management Management 40