Modern Restaurant Management

APRIL 5, 2022

In this blog, we will discuss the various facets being utilized to enhance the entire operation of the ghost kitchen efficiently. The Postmates app is responsible for finding employees, managing inventory from suppliers, operating the business, and operating the kitchen, while the brands receive a royalty from its sales.

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Online Ordering Point of Sale Website Management Inventory 187

Clover - Restaurants

MAY 7, 2024

Working as part of a team, you will mentor other back-of-house staff and communicate effectively with executive chefs and management. You’ll investigate and adopt technologies to improve communication and workflow between front- and back-of-house team members.

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Back of House BOH Kitchen Safety Front of House 52

Hot Schedules

JULY 26, 2021

Rather than limiting inventory or reducing the customer experience, here are five ways the right retail scheduling solution empowers managers to cut costs through efficient workforce management — without burning out the staff. In essence, you’re saving money on labor but increasing waste in other departments. Bottom Line Shrinking?

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Retail Point of Sale Employee Relations Inventory 148

Sling

MAY 9, 2023

Focus on working on your people skills, the way you communicate, and your leadership style. 4) Minimize food waste Minimizing waste is essential because food costs are one of the largest expenses that most restaurants have to contend with. Doing so involves more than just the food your diners leave behind.

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Operations Loyalty Program Food Safety Front of House 78

Restaurant365

JULY 24, 2020

The focus of this blog post is to help existing restaurants launch their own ghost kitchens. Control Inventory for Your Virtual Kitchen. Managing your restaurant inventory helps you prevent waste, lower your food cost, and increase your bottom line. Initially, you’ll want to lower stock inventory.

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Front of House Online Ordering Kitchen Safety Customer Service 147

Restaurant365

JUNE 15, 2021

You may have a hunch that you are doing fewer table turns on the weekend, or that your inventory has gotten wasteful recently. In this blog, Part 2 of 2, we explore critical restaurant KPIs about your BOH data to review for long-term profitability. Understanding your CoGS means that you need to keep accurate periodic inventory.

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BOH FOH Point of Sale Back of House 78

Restaurant365

MARCH 23, 2022

Champion leaders collect, analyze, and use data constantly, communicating its importance across the organization. Closely manage your inventory. Restaurant inventory management monitors what ingredients come into your restaurant, what is leaving, and what is left over. Use inventory tracking to reduce waste.

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Food Waste Inventory Food Order 78

Hot Schedules

OCTOBER 5, 2021

You have lots of choices on which companies supply your restaurant inventory, but how do you spot and manage great food suppliers? Your restaurant looks for partnerships based on specific needs: inventory, timeliness, reliability. saves you money, time, and lessens the risk of food waste. Is it a Win-Win? Computer Rocket.

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Food Supply Food Mobile Ordering Inventory 137

Sling

APRIL 27, 2023

These essential activities include everything from scheduling your team , assigning tasks , and managing inventory to controlling labor costs , executing payroll , and complying with labor laws. But it’s about more than just ordering as much inventory as your storage spaces can hold and hoping for the best.

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Operations Management Management Inventory 78

Focus POS

JANUARY 15, 2020

Tighter inventory control. Inventory Tracking. Aside from your labor, your inventory is one of your largest expenses. Improving your inventory tracking can equate to major cost savings. Use this to determine shrinkage by comparing what your expected inventory value should be with what your actual inventory counts are.

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POS Front of House Loyalty Program Inventory 151

Hot Schedules

JANUARY 12, 2022

Trend 3: Tightly control inventory. Micromanaging inventory through a centralized purchasing system reduces waste and ensures supply costs remain at a minimum. Back (Office) to the Future: The 4 Trends IT Leaders Need to Know. Take it a step further. Ensure your COGS don’t hamper competitiveness.

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Back of House Employee Relations POS Government 147

Restaurant365

DECEMBER 11, 2020

This way, you can take immediate action on issues like incorrect portions or food waste (explored below). Automating this process with a restaurant-specific inventory management system can help you quickly identify vendor pricing errors. For food waste in particular, tracking the variance can lead you to the root cause of the issue.

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2021 Cash Management Management Management 136

Restaurant365

SEPTEMBER 3, 2021

Restaurant owners, operators, and managers are constantly faced with decisions about accounting, operations, inventory, customer service, and staffing. Optimized CoGS starts with accurate and detailed inventory management , which informs all purchasing decisions. Minimizing Food Waste.

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Waste Cash Management Point of Sale Inventory 78

QSR Automations

MAY 2, 2024

ConnectSmart® Kitchen extends the benefits of digital optimization beyond the bar counter, creating a seamless connection between the bartender and the kitchen staff. With real-time communication and order management, ConnectSmart® Kitchen ensures that every drink order flows smoothly from the bartender’s hands to the customer’s lips.

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Social Media Front of House Innovation Technology 64

Hot Schedules

MAY 25, 2021

My goal is to create an atmosphere of mutual trust and respect to enable the people to communicate, cooperate and be innovative. The environment in the company and the team is friendly based on open and honest communication, team collaboration and mutual respect. I am Fourth. Vanya Dimitrova. Scrum Master.

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Cash Management Customer Service Customer Experience Sports 148

Restaurant365

DECEMBER 4, 2020

Understanding this break-even number, which is based on your operating expenses, informs everything from your staffing decisions to adjustments in inventory. This includes enforcing health requirements with your employees, and also making sure to communicate your policies to customers. Managing rotating inventory.

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2021 Operations Mobile Ordering Social Media 78

Restaurant365

MARCH 25, 2020

Reduce your menu items to focus on high margin/low labor menu items to help make up some of the difference in slow numbers and to keep your inventory low. Work with your vendors to ensure that inventory for items on your delivery/takeout menu will be available. Communicate your food sanitation protective measures.

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Delivery FOH Front of House Mobile Ordering 107

Restaurant365

JANUARY 7, 2022

Plus, soups are a great way to use leftover meats and vegetables that are close to expiration, reducing food waste (and the profit margins on these items can be huge). Be sure that the policy is communicated when the table is booked, when the guests arrive, and clearly posted in the patio area. Consider limiting dining times.

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Outdoor Seasonal Menu Point of Sale Dine-in 148

Focus POS

JUNE 17, 2019

Restaurant point of sale software empowers businesses to control labor costs, manage inventory, and have deeper visibility into business operations. Improved communication between front-of-house and back-of-house will speed up service and improve customer satisfaction. Streamlined Workflow. User-Friendly Interface.

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Point of Sale Cash Management POS Franchise 113

Restaurant365

SEPTEMBER 16, 2021

The responsibilities can start off on the simpler end, like overseeing inventory counts or waste logs, and increase in complexity toward purchasing or budgeting. To boost your hiring, communicate directly about your wages and benefits from the beginning, and promptly extend a job offer when you are interested in a hire.

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Hiring Loyalty Program Employee Relations Recruiting 78

Restaurant365

JANUARY 4, 2022

Restaurant inventory management plays a key role in overcoming the rising cost of food. As the rising food cost trend continues, it’s time to tighten your inventory control. Automate manual restaurant inventory processes. Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste.

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Inventory Management Management Food 15

BNG Point of Sale

SEPTEMBER 2, 2021

This blog post will go over the typical restaurant overhead costs and expenses, including rent, utilities, labor wages for employees, licenses and permits, food cost percentages, and more. Inventory management . Staff management and communication . Variable overhead cost: Workload dictates variable costs. Basic marketing .

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Employee Relations License Point of Sale Food Supply 52

Restaurant365

DECEMBER 17, 2019

However, the biggest factor in controlling food costs is improving your inventory management. An accurate inventory management system can not only help you track your restaurant food costs, but also highlight areas of food waste or inefficiencies that you can adjust for lower overall food costs. Labor Costs.

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Point of Sale License Insurance Employee Relations 120

Restaurant365

SEPTEMBER 17, 2021

Maybe an employee can be responsible for completing scheduling or inventory or placing a chemical order or cheese order. Make sure to communicate that this isn’t just another job responsibility that you are attaching onto their roles. To effectively communicate about your company to new hires, promote your values everywhere you can.

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Hiring Recruiting Training Communication 78

Restaurant365

MARCH 15, 2022

You could be doing everything right when it comes to forecasting and scheduling the right number of employees, but if your restaurant group has a high turnover rate, then you’re wasting valuable labor dollars. A process-driven referral bonus communicates, “We value our employees. Communicate what the benefit entails.

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Hiring Cash Management Insurance Communication 78

The Restaurant Expert

JANUARY 17, 2019

The other is a waste sheet. The waste sheet simply tracks waste in the kitchen. When an ingredient or item is double ordered, over cooked, spoils or just can’t be used any longer for any reason, it MUST be recorded on the waste sheet. The waste sheet shows you where there are problems. One is a key item report.

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Food Waste Front of House Download 54

Culinary Cues

APRIL 8, 2020

You prepare prep sheets for the next day, take inventory of your supplies, sharpen your knives in advance, prioritize work, and evaluate past performance so that each day your planning improves. THIS IS HIGHLY MARKETABLE IN ANY INDUSTRY. [] COMMUNICATION. www.harvestamericacues.com BLOG. This has become second nature.

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Communication Food Supply Customer Service Small Business 469

Embrace the Suck

OCTOBER 28, 2021

Read books and blogs. What is your preferred communication style? I need to understand how you will communicate, lead, react to stress, manage tasks, and what is keeping you stuck where you are. One of the major issues in any business is poor communication. How sad is that? So, what can you do to increase your odds?

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Coaching Training Social Media Hiring 337

Sling

OCTOBER 1, 2021

For more information on inventory procedures for all types of businesses, check out these articles from the Sling blog: Inventory Management 101: How To Track Inventory Using Tools 8 Inventory Management Techniques That Will Save You Money 6 Types Of Inventory For Business How To Take Inventory For Your Bar: 5 Expert Tips.

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Definition Food Seasonal Menu Inventory 78

Restaurant365

APRIL 1, 2021

From hiring and managing staff to inventory management and the guest experience, your store-level managers hold the key to your restaurant group’s success. When you consider training hours, materials, waste from mistakes, and service impact, constantly hiring because of a high turnover rate consumes both money and resources.

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Management Management Inventory Hiring 78

Restaurant365

MAY 7, 2020

This will streamline your inventory and give you better visual access to your shelves. Communicate your distancing requirements with third-party delivery drivers and other suppliers. Place extreme focus on creating smart hours of operation, labor control, ordering, and inventory and ensure that your management team is in perfect sync.

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Food Safety Cash Management Point of Sale Social Media 142

Hot Schedules

MARCH 20, 2020

For some restaurants, packaging excess inventory into “meal kit” boxes can help generate some extra revenue, provide relief to guests stuck at home in self-isolation, and keep food from going to waste. Where that’s not possible, consider donating surplus inventory to food banks and local relief centers.

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Social Media Cash Management Employee Relations Delivery 141

OneDine

SEPTEMBER 26, 2023

In this blog post, we will unveil five top secrets that every restaurant owner should know to thrive in the competitive culinary landscape. Streamlining Menu Offerings: A concise menu not only simplifies decision-making for customers but also helps reduce food waste and lowers inventory costs.

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Loyalty Program Social Media Sustainability Waste 52

MBB Hospitality

NOVEMBER 28, 2023

This includes optimizing your inventory to reduce waste, negotiating with suppliers for better rates, and employing technology to streamline operations. Regular team-building activities, transparent communication, and recognition of individual achievements can fortify this culture.

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Loyalty Program Customer Service Customer Experience Social Media 52

Focus POS

JUNE 27, 2019

Make sure you clearly define your standards for both, and communicate them to your employees. The right solution can provide better order accuracy, improve employee communication, and increase speed of service. Watch inventory. It’s important to monitory both inventory and usage. Sales, labor, inventory data reports.

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Management Management Franchise Franchising 121

Rocket Fuel

MARCH 2, 2022

Verifying invoice accuracy against inventory. Operators can easily do this through simple communication with their management team, and the use of data analytics within their present practices. Approving invoices. Sending payments to suppliers. Reconciling statements.

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Cash Management Operations Consumer Goods Inventory 98

Modern Restaurant Management

MAY 12, 2020

Dunkin’s transition to paper cups will remove approximately one billion foam cups from the waste stream annually. This transition, along with the move to the double-walled paper cups, will remove a collective 19 million pounds of polystyrene from the waste stream annually. franchisees for use in their restaurants.

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Mobile Ordering Online Ordering Food Order Hospitality 118