Modern Restaurant Management

MAY 19, 2022

The prices of goods and services have increased 8.5 Rebounding demand, supply chain issues, and labor shortages are mostly to blame for driving prices to an all-time high. It requires a careful examination of your recipes, your team’s prep efficiency, and menu item prices. Take Advantage of QR Codes.

Waste 181

Waste Food Supply Point of Sale Inventory 181

Modern Restaurant Management

SEPTEMBER 1, 2023

Inefficient restaurant inventory management practices, improper storage, gaps in inventory logs, theft, and waste can cause even the most successful kitchens to struggle or fail. Forecasting tools enable managers to purchase food, beverage, and supplies at the right level.

Inventory 177

Inventory Management Management Cash Management 177

Modern Restaurant Management

FEBRUARY 27, 2023

Careful forecasting can help improve order accuracy and reduce waste. Cross utilizing menu items helps reduce waste and save money. Hold Vendors Accountable to Contract Pricing As restaurant owners receive vendor invoices, they should use a system that can track purchased item costs to discover any contract violations.

Cash Management 186

Cash Management Point of Sale Inventory Email Marketing 186

Modern Restaurant Management

DECEMBER 27, 2023

These factors contribute to a volatile supply chain, influencing everything from ingredient availability to menu pricing strategies. These technologies not only help to reduce waste with precise supply chain and inventory tracking but also guarantee food freshness and authenticity.

2024 197

2024 Food Supply Kitchen Safety Influencer 197

7 Shifts

OCTOBER 8, 2021

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. Steven helps restaurants use tech tools to keep their food and beverage costs under control with tech tools that unlock adjustments that would otherwise be impossible or too time-consuming.

Seasonal Menu 195

Seasonal Menu Consumer Goods Food Supply Inventory 195

Modern Restaurant Management

DECEMBER 28, 2023

Over one-third (36 percent) of respondents reported more customers in 2023 than 2022, almost half (47 percent) reported higher check averages in 2023, a slight majority (51 percent) reported tracking better or the same as 2019, and almost three-quarters (72 percent) reporting increasing menu prices by 10-25 percent in the last year.

2024 166

2024 2023 Food Order 2013 166

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. Your supply chain is a good place to look for a leg-up on price, product, and consumer trust. Planning and Forecasting.

Supplies 215

Supplies Management Management Food Supply 215

Ken Burgin

NOVEMBER 15, 2021

The wine list is an essential part of your restaurant or hotel beverage service, so let’s apply intelligent design and business thinking to increase profits and ensure it appeals to the greatest number of people. The law of supply and demand applies to wine as well as commodities – as prices rise, demand goes down.

Point of Sale 147

Point of Sale Back of House Beverage Email Marketing 147

Culinary Cues

DECEMBER 17, 2020

A reduction in restaurant business leads to crop waste, unplanted land, and serious cash flow problems for farmers. Restaurants account for a large percentage of a fisherman’s direct or indirect business volume. [] Ranchers: Have you noticed that the price of beef, pork, and chicken has increased significantly over the past few months?

Uniforms 470

Uniforms Cash Management Brewery Consumer Goods 470

Modern Restaurant Management

JANUARY 8, 2024

This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits. While you can not always control the commodity pricing, you can control how you manage it by reducing waste, optimizing efficiencies and leveraging margins.

2024 212

2024 Loyalty Program Cash Management Customer Experience 212

Restaurant365

MARCH 23, 2022

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. Accounting for potential areas of inventory loss such as wait staff errors, kitchen waste, or incorrect preparation can be time consuming, but necessary. Cost out recipes.

Food 78

Food Waste Inventory Food Order 78

Hot Schedules

OCTOBER 5, 2021

F ood and beverage suppliers play a key role in the success of your restaurant. Like any new relationship, the beginning can be harmonious and productive, but it takes constant effort to ensure your food and beverage suppliers remain Grade-A. saves you money, time, and lessens the risk of food waste. Keep Prices Competitive.

Food Supply 137

Food Supply Food Mobile Ordering Inventory 137

Modern Restaurant Management

JULY 27, 2022

Most notably, consumer spending at restaurants appears to be holding-up relatively well this summer despite aggressive menu-price increases in the first-half of the year." Consumer spending at restaurants appears to be holding-up relatively well this summer despite aggressive menu-price increases in the first-half of the year.

2022 178

2022 Fast Casual Customer Service Food Safety 178

Restaurant365

MAY 17, 2022

A restaurant inventory management system, on the other hand, monitors everything affecting your food and beverage products, including sales and transactions through an integrated POS system, but it also accounts for other potential areas of loss, including vendor delivery errors, spoilage, or improper preparation.

Inventory 78

Inventory Management Management Food 78

Culinary Cues

SEPTEMBER 27, 2023

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. TEAM DEPENDANT I know, this is listed as a “pro” as well.

Employee Relations 385

Employee Relations Fine Dining Training Communication 385

Future Food

NOVEMBER 7, 2021

Reduced in-store transactions will continue to drive the evolution of Dark Kitchen, Dark Bars, Dark/Virtual Food Halls, the list is endless when it come to the delivery of food and beverages from low cost ‘fulfilment’ centres. ME&U contactless ordering. Robot Technology.

2022 148

2022 Food Supply Entertainment Hospitality 148

Restaurant365

AUGUST 4, 2020

When that inventory is wasted, stolen or spoiled before it’s sold, it must be written off as an expense in the books. Because food and beverage costs make up one of the two largest parts of your restaurant budget, your inventory method has large implications in your accounting. You invest a large amount of your budget in inventory.

Inventory 78

Inventory Management Management Cash Management 78

The Restaurant Group

APRIL 15, 2020

Food and Beverage is a relative term concerning a large part of the hospitality industry, and what goes into the development of these critical aspects of the bar and restaurant business involves much more than typical startup costs. Pay attention to waste. Implementing a consequence for excessive waste will aid in mitigating loss.

Bar 78

Bar Inventory BOH Waste 78

Restaurant365

JUNE 17, 2022

Perhaps Location A customers purchase a beverage with their meal 75% of the time while Location B only sells a beverage with each meal 60% of the time. What can Location B learn from Location A to increase beverage sales? Reduce Waste. Be sure that you truly understand your costs before adjusting your menu prices.

Employee Relations 78

Employee Relations Seasonal Menu Customer Service Food Order 78

7 Shifts

JUNE 4, 2021

Ideal menu price. Your CoGSs is an essential number to have when determining your menu prices, inventory and impacts your net profit margin. Food and beverage is one of the largest expenses next to payroll in the restaurant industry. It also plays a key factor in pricing your menu. Ideal Menu Price. Check Average.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

Restaurant365

FEBRUARY 25, 2022

Pay attention to menu costing and pricing. The factors that influence menu pricing are the price you paid for the food as well as delivery fees, interest, and other charges related to purchasing. Gross Profit Per Item = Price – Menu Item Cost. Let’s use the same example above for a menu pricing example. to produce.

2022 148

2022 Menu Seasonal Menu Pricing 148

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. Sitting Inventory.

Inventory 78

Inventory Management Management Food Supply 78

QSR Automations

JANUARY 22, 2024

Nation’s Restaurant News has unveiled its predictions for 2024 , encompassing everything from finance to the ever-evolving landscape of food & beverage. in Montclair, NJ, who craft non-alcoholic cocktails with coffee as the base, setting the stage for a spirited revolution in beverage offerings.

2024 52

2024 Social Media Demo Front of House 52

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. A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. Simplified Menus.

2022 216

2022 Customer Service Online Ordering Website Management 216

Restaurant365

OCTOBER 8, 2019

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. Using past sales data to predict upcoming sales informs smart inventory decisions, and smart prep driven by sales forecasts enables food prep with less food waste.

Food 99

Food Inventory Point of Sale Waste 99

Restaurant365

MAY 26, 2020

For a restaurant, this includes your food and beverage ingredients, as well as other supplies like napkins, coffee filters, etc. However, this effort is wasted if you don’t also focus on your prime cost. Your prime cost is a simple formula: Total Cost of Goods Sold (CoGS) + Total Labor Cost = Prime Cost.

Point of Sale 148

Point of Sale Employee Relations Inventory Waste 148

Perfect Daily Grind

APRIL 3, 2023

For coffee professionals and consumers alike, a well-textured milk-based coffee beverage – such as a latte, flat white , or cappuccino – is a highly desirable sensory experience. One of the most prominent is milk waste. However, high-quality automatic milk foaming systems waste less than 1% of milk used.”

Waste 147

Waste Beverage Article Customer Experience 147

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). Your suppliers may have experienced fluctuations in prices for ingredients in 2020.

2021 136

2021 Cash Management Management Management 136

Modern Restaurant Management

DECEMBER 20, 2021

Restaurants have endless third-party ordering app options, but those do come with a price, approximately five-twenty percent of each sale. Allowing guests to view menus via QR code means less paper waste for restaurants, and more opportunities to improve their online menu design.

Mobile Ordering 226

Mobile Ordering Online Ordering Consumer Goods Customer Experience 226

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

Mad Mobile

MARCH 1, 2024

Dynamic pricing strategies Most restaurants and bars use digital menus because of their flexibility. Restaurant tablets and kiosks allow for dynamic pricing that changes based on your needs. If your chef is running an in-demand special, you can easily adjust the price or remove it from the menu when it’s sold out.

Seasonal Menu 40

Seasonal Menu POS Loyalty Program Customer Experience 40

Modern Restaurant Management

JANUARY 12, 2022

. “Online and mobile ordering was a lifeline to restaurants shut-down in the pandemic and continues to provide steady revenue,” said Simon de Montfort Walker, senior vice president and general manager at Oracle Food and Beverage. For more information on Oracle Food and Beverage visit: [link]. Latest Beverage Trends.

2022 212

2022 Mobile Ordering Guest Recovery Point of Sale 212

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

Perfect Daily Grind

MAY 10, 2022

With growing pressure to minimise the amount of waste produced by the coffee supply chain , there is understandably interest from food and pharmaceutical companies about reusing the byproducts of coffee production as functional ingredients. Cascara can be steeped in water to brew a sweet, fruity beverage not unlike herbal tea.

Compost 196

Compost Food Supply Waste Article 196

Restaurant365

SEPTEMBER 3, 2021

The difference between the two represents food that is being wasted due to errors, spoilage, or improper usage. Minimizing Food Waste. In addition to examining inventory and purchasing processes, a profitability strategist can also develop strategies for mitigating food waste. Implementing New Pricing.

Waste 78

Waste Cash Management Point of Sale Inventory 78

The Restaurant Times

JUNE 6, 2023

By optimizing inventory management, restaurant software empowers businesses to minimize waste, prevent overstocking, and maintain adequate supplies. With this information readily available, you can make informed decisions regarding pricing and menu engineering to maximize profitability.

Inventory 52

Inventory Management Management Loyalty Program 52

EATER

OCTOBER 28, 2022

short Vancouver’s old(er) guard of fine dining restaurants were left by the roadside last night at a Michelin Guide ceremony where only eight one-star awards and 23 Bib Gourmands (the guide’s ‘great food at a great price’ category) were handed out. No Vancouver restaurants achieved two- or three-star ratings.

Fine Dining 96

Fine Dining Casual Back of House Social Media 96