7 Shifts

MARCH 27, 2020

Will running a takeout and delivery-only restaurant be profitable, or will the costs outweigh the revenue this opportunity could generate? Will running a takeout and delivery-only restaurant be profitable, or will the costs outweigh the revenue this opportunity could generate? The law This major decision isn’t entirely up to you.

Social Media 312

Social Media Restaurant Law Employee Relations Communication 312

Restaurant365

JULY 21, 2021

Understanding how to master restaurant inventory management is an invaluable skill. Ultimately, your inventory impacts your bottom line, because how you manage your inventory determines your food cost. Understanding inventory management is a foundational step for running a profitable restaurant.

Inventory 78

Inventory Management Management Waste 78

Restaurant365

NOVEMBER 19, 2020

Your restaurant food cost is pivotal to your business’ financial success. Everything from inventory management to recipe costing plays a role in controlling your cost of goods sold (CoGS). Here, we explore some advanced tips for restaurant inventory management. Prioritize accurate recipe costing.

Food 78

Food Point of Sale Inventory Waste 78

Restaurant365

JUNE 24, 2020

This requires not only increasing total sales, but also reducing costs. Understanding how to decrease controllable costs – food and labor are the big two — helps you drive operational improvements that can increase your financial outcome. Reevaluate your supply costs. Cost out your menu items and recipes.

Point of Sale 78

Point of Sale POS Inventory Employee Relations 78

Restaurant365

JUNE 22, 2021

As a restaurant owner or operator, keeping your food costs low is a continual challenge. Food cost is one of the largest expenses for your restaurant, and because it is a controllable cost, you can influence how it impacts your bottom line. Train your store-level managers.

Compost 88

Compost Food Waste Front of House 88

Restaurant365

APRIL 4, 2022

With so much change brought on first by the pandemic and more recently by supply chain and labor crunches, this first stop on Restaurant365’s Restaurant Transformation Tour hit the stage at just the right time. The State of Sales, Staffing, and Food Costs. Restaurant365’s mission is to help restaurants thrive.

Point of Sale 78

Point of Sale Technology Customer Experience Mobile Ordering 78

Restaurant365

JULY 14, 2021

Less food waste means lower Cost of Goods Sold (CoGS), helping improve your restaurant profitability. Once you take a couple shifts to track waste, you can multiply each category weight by a month, quarter, or year, to find out your total waste footprint. Restaurant food waste is a pressing topic in the food and restaurant industry.

Waste 78

Waste Compost Food Inventory 78