Restaurant365

NOVEMBER 18, 2021

How you run and track your payroll accounting has a significant impact on restaurant operations. This two-part blog series presents an overall guide to the essentials of payroll accounting for restaurant groups. Your restaurant orders, receives, and counts food all in one system: your inventory management software.

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Employee Relations Cash Management Point of Sale Front of House 148

Restaurant365

FEBRUARY 8, 2022

In this two-part blog post series, you’ll learn the importance of forecasting in restaurants and how to accurately implement restaurant demand forecasting. A forecast is a very powerful operational tool. It provides your managers with the data they need to help run the business. Some operators are using 2019 as a benchmark.

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2022 Cash Management Point of Sale Inventory 78

Restaurant365

SEPTEMBER 23, 2021

Whether you’re a bookkeeper, accountant, restaurant owner, or store-level manager, understanding the basics of accounting can pay dividends for your business. Healthy accounting procedures for restaurants can help you manage food and labor costs, understand your profits and losses, and make strategic decisions about expenses and investments.

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Cash Management Point of Sale POS Inventory 147

Restaurant365

AUGUST 25, 2020

Comprehending your restaurant cash flow is essential to running your restaurant business. Cash flow refers to the amount of cash coming into your restaurant minus the amount of cash going out on a daily, weekly or monthly basis. Common factors that cause cash flow issues. Too much inventory. Unexpected expenses.

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Cash Management Seasonal Menu Inventory Email Marketing 97

Focus POS

DECEMBER 8, 2021

During a “normal” year, restaurant owners and operators face issues such as cash flow and capital, inventory management, hiring and training and providing excellent customer service. It’s important to monitor what’s selling so managers can order more in a timely manner, ensuring the most popular choices are always in stock.

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Mobile Ordering Point of Sale Cash Management Food Supply 148

Hot Schedules

JANUARY 8, 2020

Find out how you can defeat the Rogue Spender and hang on to your cash. They take the form of wasted time, effort and cash, and cause havoc and frustration for your employees and guests alike. Where there are savings to be had, the Rogue Spender rolls in to keep you from hanging on to your hard-earned cash. Who’s there?

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Cash Management Allergens Employee Relations Download 78

Hot Schedules

NOVEMBER 26, 2019

They take the form of wasted time, effort and cash, and cause havoc and frustration for your employees and guests alike. Stay tuned as we introduce you to the villains who thrive on operational inefficiencies. Plus, manual back-ups and lost information, buried notices and wasted paper. . Want to fight the good fight?

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Restaurant365

JUNE 9, 2020

By generating a budget for your controllable costs , you can create a clearer path for your cash to move. Assessing this movement by ensuring that the budget is maintained and that invoices are entered daily will help you better manage your cash flow each month. Manage your cash flow. One of these costs is labor.

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Cash Management Management Management Small Business 97

Hot Schedules

MAY 25, 2021

Software Engineering Manager. Software Engineering Manager. Our Cash and Financials solution allows managers to track the movement of cash within the store — from the register and the safe, all the way to the bank, focusing on accountability and reducing cash loss due to theft or human error. I am Fourth.

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Cash Management Customer Service Customer Experience Sports 148

Restaurant365

MARCH 10, 2022

With food costs running at approximately 30% or higher, learning importance of inventory management and how to prevent common mistakes is critical in successfully driving down costs and maximizing profits. Use a budget system to ensure you are proactively managing your spending. Manage inventory levels. Theoretical Food Cost.

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Restaurant365

SEPTEMBER 3, 2021

Restaurant owners, operators, and managers are constantly faced with decisions about accounting, operations, inventory, customer service, and staffing. To keep up in a fast-paced industry, restaurants might consider adding a new role, commonly called “profitability strategist,” to the management team.

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Waste Cash Management Point of Sale Inventory 78

Restaurant365

AUGUST 4, 2020

Running a successful restaurant business is all about spending your cash wisely. When that inventory is wasted, stolen or spoiled before it’s sold, it must be written off as an expense in the books. Integrating inventory management with accounting facilitates better inventory control. What is restaurant inventory management?

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Inventory Management Management Cash Management 78

Margin Edge

FEBRUARY 24, 2022

This blog looks at COGS basics (in case you want a refresher), their financial impact, the COGS you should be aiming for depending on your type of restaurant, and how and when to monitor them. Waste can still happen with BWL products, even though they don’t go bad the same way perishable products do. Take sushi vs beer.

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Inventory Point of Sale Waste Fine Dining 82

Hot Schedules

FEBRUARY 1, 2020

They take the form of wasted time, effort and cash, and cause havoc and frustration for your employees and guests alike. In our Meet-the-Villain series, we introduce you to the villains who thrive on operational inefficiencies and share our tips for how to fight the good fight. Meet the Villains Part Three: The Schedule Shifter.

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Allergens Cash Management Employee Relations Download 78

Hot Schedules

NOVEMBER 12, 2020

Top Five Supply Chain Management Tips. . There are a number of suppliers to the industry who sadly have not survived the crisis, making operating more challenging for hospitality businesses who cannot function without their suppliers. Top Five Supply Chain Management Tips. Keep Stock Levels to a Minimum. Supplier Compliance.

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Supplies Management Management Allergens 78

Focus POS

MAY 28, 2020

Your operation is wholly dependent upon the productivity of your staff. In order to operate effectively and profitably , you need to have these technologies in place: . Delivery management: Many customers are opting for delivery over curbside pickup and drive-thru. You’re no longer operating under normal circumstances.

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Online Ordering Inventory Cash Management Download 129

Clover - Restaurants

MAY 3, 2024

City and state health departments monitor local restaurants to ensure they’re following food safety management program guidelines. Additionally, in order for restaurant leaders to operate as a certified safe food handler , such as managers and chefs, they must pass assessments related to food safety and risks like foodborne illnesses.

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Kitchen Safety Food Safety Food Food Supply 52

Focus POS

JUNE 17, 2019

It’s a system that takes the place of a traditional cash register and provides much more than basic transaction functionality. Restaurant point of sale software empowers businesses to control labor costs, manage inventory, and have deeper visibility into business operations. POS for Restaurant Franchise Management.

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Point of Sale Cash Management POS Franchise 113

Restaurant365

FEBRUARY 6, 2020

Bookkeeping involves day-to-day finances and budgets, but effective bookkeeping practices also can help you make operational decisions about food, labor, and overhead costs. . Your sales data can be used to help you automate parts of your inventory management system , updating inventory counts as food and drink items are sold.

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Point of Sale Inventory POS Cash Management 138

Modern Restaurant Management

APRIL 14, 2020

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. The National Restaurant Association-managed site also provides a direct connection to the industry’s grassroots engagement platform.

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Online Ordering Back of House Customer Service Small Business 212

Restaurant365

FEBRUARY 19, 2020

To stay on top of your operations, your restaurant accounting should track both types of expenses. Operating expenses: everything else it takes to run your restaurant, like plateware, marketing costs, or professional fees. Non-controllable costs, like the fixed costs of rent, insurance, and salaries, are predictable expenses.

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Point of Sale Cash Management Inventory Consumer Goods 120

Restaurant365

MARCH 15, 2022

Many restaurant operators don’t know their retention statistics, such as the average tenure in their restaurants or their turnover cost. According to the National Restaurant Association, the average cost of restaurant turnover in 2021 was $1,869 per hourly employee, $8,119 per manager and $14,689 per general manager.

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Hiring Cash Management Insurance Communication 78

Restaurant365

OCTOBER 14, 2020

For restaurant owners and operators in particular, in the midst of making the thousands of decisions needed to run a restaurant business, it’s easy to forget about the restaurant budget. Balancing cash flow month to month, let alone year to year, can be difficult for the ever-changing restaurant industry. Collect data.

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Point of Sale Email Marketing Cash Management Advertising 78

Restaurant365

OCTOBER 4, 2019

” because POS systems include some of the most critical components of restaurant operations. However, as cloud-based POS systems and cloud-powered restaurant management platforms become the industry standard, are you also thinking about “what is POS integration? What POS integration means for financial reporting.

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POS Point of Sale Cash Management Information 60

ChefMod

OCTOBER 6, 2021

In a bid to counteract these negative effects in the restaurant industry, the government established various regulations to ensure the safe operation of the restaurant industry. But, how have they managed to stay up and running so far? Even a small vegetable vendor can take orders via some kind of online ordering platform.

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2021 Email Marketing Front of House Cash Management 52

Notch

JANUARY 23, 2019

As an owner-operator, your restaurant likely sits at the center of your life. And when all costs and variables are considered, high-end restaurants need to be particularly well-managed to survive. There are two ways to improve your profit margin: increasing your total revenue, or cutting back your operating costs.

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Email Marketing Merchandise Website Management Point of Sale 72

Notch

JANUARY 23, 2019

As an owner-operator, your restaurant likely sits at the center of your life. And when all costs and variables are considered, high-end restaurants need to be particularly well-managed to survive. There are two ways to improve your profit margin: increasing your total revenue, or cutting back your operating costs.

Email Marketing 52

Email Marketing Merchandise Website Management Point of Sale 52

Culinary Cues

AUGUST 22, 2022

A chef/owner was busy by the stove with an assistant who also washed dishes and bussed tables and out front a single server and maybe, in the busiest of operations, a host/bartender who was likely the spouse of the chef. This was a lean, fine-tuned machine that worked from the premise of being manageable and comfortable. That was it!

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Seating Front of House Back of House Cash Management 445

Apicbase

JUNE 16, 2023

This is especially true for large-scale foodservice operations and scaling restaurant businesses. In practice, however, successfully managing a group of busy restaurants is an awfully tough undertaking. The metrics and calculations in this list will help you bring order to the chaos and manage the performance of each unit in the chain.

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Point of Sale Inventory Waste Employee Relations 52

Modern Restaurant Management

APRIL 2, 2020

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. is the first single-vendor solution combining apps to streamline and improve restaurant operations in one fully integrated platform. ” The BOHA!

Healthcare 206

Healthcare Employee Relations Online Ordering Customer Service 206

Xtra Chef

AUGUST 12, 2020

Food cost management is particularly important during a recession or economic downturn , as many restaurant owners are finding right now. But managing restaurant food costs can be challenging. Managing restaurant food costs doesn’t have to be complicated. Manage Restaurant Inventory with an Iron Fist. The good news?

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Food Inventory Waste Food Order 120

Restaurant365

MAY 7, 2020

Create internal standard operating procedures detailing what your opening, closing, and operations cleaning will entail. General managers and restaurant owner/operators should create checklists for crew and managers to use during their shifts. Managing Food Pick Up and Delivery.

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Food Safety Cash Management Point of Sale Social Media 142

Rocket Fuel

MARCH 2, 2022

Delaget and RASI became API partners and started their mission together in 2019 to increase operational value and efficiency to growth-focused restaurateurs looking to streamline their process and scale by insights. The duos’ automation of accounts payable data has resulted in both time and financial gains for operators across the country. .

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Cash Management Operations Consumer Goods Inventory 98

Restaurant365

MARCH 30, 2020

Restaurant owners and operators are asking: what financial and operational factors should you consider when moving to a delivery/takeout model? Delivery-only services provide delivery without any order management, but instead of charging the standard 20-30% commission, they usually use a flat per-delivery charge.

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Restaurant365

APRIL 15, 2021

This blog post was originally published on September 10, 2019 and updated on April 15, 2021. A restaurant profit and loss statement can seem confusing at first, but essentially, it tracks four key categories: sales, prime cost, operating expenses, and net income. Operating Expenses. Prime Cost.

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Point of Sale Cash Management Beverage Insurance 78

Focus POS

AUGUST 26, 2020

Many bars are only able to operate with patio seating, and some may have limited indoor capacity. . Operating under these circumstances presents many challenges for bar owners. It’s more crucial now than ever to manage pour costs effectively. . Here is how you can cut costs and optimize your revenue: .

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Restaurant365

MAY 26, 2021

Efficient: (noun) achieving maximum productivity with minimum wasted effort or expense. For alcohol businesses, maximum productivity with minimum wasted effort or expense is the ultimate goal. By doing so, you bring a whole new level of efficiency to your delivery process and eliminate cash, checks, money orders, and escrow accounts.

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