Restaurant365

JANUARY 18, 2022

While true zero-restaurant food waste is extremely rare, it can be a meaningful goal. Less food waste means lower Cost of Goods Sold (CoGS), potentially adding to your profitability. Less food waste means lower Cost of Goods Sold (CoGS), potentially adding to your profitability. greenhouse gas emissions. at the end of a shift.

Waste 147

Waste Compost Food Consumer Goods 147

Hot Schedules

MARCH 1, 2020

Are You Truly Optimizing Your Labor Cost? S uccess in the restaurant industry depends on many things, and the ability to control labor costs is at the top of the list. An inefficient and ineffective labor strategy can lead to unnecessary cost, disgruntled employees, and decreased guest sentiment. Ergonomics.

Employee Relations 113

Employee Relations Download Management Customer Service 113

Restaurant365

MARCH 11, 2021

The restaurant industry is known for a particularly high turnover rate. Restaurant owners regularly rate “recruiting and retaining employees” as a top operational challenge. ” Multiply this cost by many employees during the course of a year, and the true cost of turnover starts to add up. .”

Hiring 78

Hiring Communication Customer Experience Small Business 78

Notch

MARCH 12, 2019

With margins so thin, it’s important to control every cost as carefully as possible. That includes the labor cost percentage for your restaurant. Depending on the type of restaurant you run, it’s unavoidable that the cost of labor for all your staff will be one of your largest expenses — that’s true for most restaurants.

Front of House 74

Front of House Back of House Fast Casual Fine Dining 74

Restaurant365

JUNE 3, 2022

The Great Resignation our entire industry worried about attracting and retaining enough quality restaurant employees to keep our doors open. This unfortunately means that many leaders are now struggling with restaurant manager retention due to burnout by working tirelessly to fill the staffing gaps caused by employee turnover.

Management 78

Management Management Back of House Front of House 78

Hot Schedules

OCTOBER 1, 2018

The panel included Logan’s Roadhouse CIO John Laporte, True Food Kitchen ’s VP of IT Val King and Noodles & Company ’s VP of IT Dave Lehn, who spoke to the importance of establishing technology partners to push your brand forward. Enabling Business Success Through Visibility.

2018 79

2018 Innovation Kitchen Safety Food Safety 79

Apicbase

JUNE 16, 2023

This is especially true for large-scale foodservice operations and scaling restaurant businesses. By regularly tracking his inventory and procurement metrics, Fabio was able to reduce his kitchens’ food costs by 18%. This blog provides an organised overview of the key metrics multi-site restaurant brands should track.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Notch

MARCH 12, 2019

With margins so thin, it’s important to control every cost as carefully as possible. That includes the labor cost percentage for your restaurant. Depending on the type of restaurant you run, it’s unavoidable that the cost of labor for all your staff will be one of your largest expenses — that’s true for most restaurants.

Front of House 52

Front of House Back of House Fast Casual Fine Dining 52

Apicbase

APRIL 14, 2023

In this blog post, I’ll discuss how the process works. I’ll also share best practices for rapid adoption by your employees so that you can maximise ROI. These men and women are professional, true experts and keen to help. These men and women are professional, true experts and keen to help. I’m biased, of course.

Technology 52

Technology Inventory Communication Take-out 52

Embrace the Suck

OCTOBER 28, 2021

Read books and blogs. It’s true. The thing you want to avoid is these 19 fatal mistakes that 80% of restaurants make each year which contributes to the low survival rate that restaurants experience. Of all the restaurants that open this year, only 50% will still be open in three years! How sad is that? Everything you can!

Coaching 337

Coaching Training Social Media Hiring 337

Black Box Intelligence

NOVEMBER 1, 2021

Hourly turnover rose rapidly in the last three quarters for limited-service restaurants. By August 2021, the rolling 12-month hourly turnover rate was an alarming 19 percentage points higher than it was in 2019. . Is your turnover better than your competitors? There was a significant jump in hourly turnover in August.

Fast Casual 98

Fast Casual Fine Dining Guest Recovery Point of Sale 98