Culinary Cues

MARCH 30, 2020

Food is the universal language, a language that everyone speaks and enjoys using. We are learning that people are interested in delivery, enamored by food truck style concepts, and willing to embrace a different style of service. Learning how to leverage social media and word-of-mouth is critical for long-term success.

Small Business 457

Small Business Food Supply Food Truck Healthcare 457

7 Shifts

APRIL 3, 2020

By now, many states and provinces have either mandated reductions in seating or the closure of dining areas, with most restaurants turning to takeout and delivery. During the COVID-19 situation, evaluate how many BOH staff you need to keep up with delivery and takeout demand.

BOH 368

BOH POS Influencer Point of Sale 368

Culinary Cues

APRIL 3, 2020

As you move through IDEATION that will help to define what your restaurant concept, menu, systems, and staffing will look like as we eventually move out of this crisis, it is just as important to discuss and plan for the things that can go wrong. Assuming that it can’t happen to you is at best naïve, and at worst – tragic.

Guest Recovery 382

Guest Recovery Social Media Kitchen Safety Food Safety 382

7 Shifts

APRIL 24, 2020

With most restaurants operating on dine-out only, and many having closed their doors, restaurant staff are left with hours reduced—or out of a job entirely. You can find a full list of financial relief programs at our blog: COVID-19 Restaurant Relief Programs. Here are a few simple steps you can take to manage your funds.

Social Media 352

Social Media Insurance Website Management Government 352

Goliath Consulting

OCTOBER 19, 2020

Domino’s launched their “Carside Delivery” Service nationwide this June which would allow customers to receive their online order without ever leaving their car (2). Which brings us to the next point on deliveries. DELIVERY: Food deliveries have soared in the past couple of months.

2021 339

2021 Point of Sale Food Safety Kitchen Safety 339

ChowNow

FEBRUARY 19, 2019

If you currently work with one of these delivery middlemen, you may very well have a steady stream of orders lighting up your tablet, announcing yet another customer hungry for your food. Delivery is another 10% of your order. All in all, platforms like Grubhub cost you up to 40% of what you take in for each order. .

Online Ordering 284

Online Ordering Mobile Ordering Food Order Customer Service 284

Culinary Cues

JUNE 14, 2022

There are many questions that people ask with regard to the restaurant industry, but two seem to really stand out in the post pandemic world: Why should I spend money in a restaurant? Let’s begin with some facts about the business of serving food: There are more than 1 million restaurant locations in the United States.

Fine Dining 474

Fine Dining Food Supply Customer Service Presentation 474

Harbor Touch

MARCH 18, 2025

Whether youre a seasoned owner or just starting out, this advice will help you boost efficiency, keep your team motivated, and turn customers into regulars. Our goal is simple: give you tools to streamline operations, cut costs, and grow your business without burning out. Deliverys a must these days. Staff Management 1.

Management 148

Management Management Seasonal Menu Cash Management 148

Culinary Cues

NOVEMBER 6, 2022

I have been impressed and disappointed in many from those exclusive fine dining establishments with food that should be admired for its beauty to greasy spoons with the best burgers you will ever find. They are all part of my passion for the preparation and service of food. Maybe you haven’t thought about this before, but I have.

Food Truck 449

Food Truck Customer Service Customer Experience Food Supply 449

Modern Restaurant Management

MAY 12, 2020

As restaurants around the country look towards reopening, Edward Lee and Lindsey Ofcacek, director of The LEE Initiative are committed to helping reset the supply chains for farmers and restaurant operators who are committed to sustainable food. ” US Foods Donates More Than $10 Million. U S Foods Holding Corp.

Mobile Ordering 376

Mobile Ordering Online Ordering Food Order Hospitality 376

Restaurant365

APRIL 14, 2020

Successful restaurant operations, in any kind of economy, depend on well-managed restaurant food inventory. Much of the typical food and beverage inventory in restaurants tends to have a relatively short shelf life, making accurate inventory numbers essential to run a functioning kitchen, make economical orders, and adapt to long-term trends.

Inventory 109

Inventory Delivery Management Management 109

Black Box Intelligence

DECEMBER 2, 2021

Delivery For Restaurants: What Operators Need to Know Now. Incorporating delivery for restaurants has become an essential component of doing business. Delivery exploded during the pandemic, and some operators are even exploring designing their buildings for off-premise sales. Current trends in delivery for restaurants.

Delivery 98

Delivery Operations Customer Service Food Order 98

Lavu

APRIL 13, 2020

Waste production is going up as business owners around the world swap their waste reduction initiatives out with ways to prevent the spread of COVID-19. Donate Food Waste to Local Charities. They are the only organization in Houston who picks up prepared food items, but other organizations like them are found all around the country.

Waste 148

Waste Compost Point of Sale Food Order 148

Bottleneck Management

DECEMBER 7, 2020

” Secret Sauce launches as a delivery-only barbecue concept, operating out of existing City Works and Old Town Pour House kitchens around the country, and will evolve to offer pick-up and catering options in the near future. For now, we are delivery-only but will be offering catering and takeout soon. Hot Link Queso Dip.

Online Ordering 131

Online Ordering Back of House Food Supply Food Order 131

Modern Restaurant Management

OCTOBER 29, 2019

The featured food items will be “Big Kahuna Burger,” “Loco Moco Fries,” “The Fat Luau," top photo and “The Fat Piña Shake." " Fat Sal’s will also be taking over the space next door to them and transforming it into the Pawn Shop from Pulp Fiction. delivery success rate.

Food Supply 216

Food Supply Franchising Franchise Customer Experience 216

7 Shifts

JUNE 16, 2024

In 2020, the number of establishments in the food and beverage industry was estimated to be 23.1 Select the best marketing channels for your business: Find out where your target audience spends most of their time (on Facebook, Twitter, TikTok, YouTube, or Instagram?) Use high-quality images (of your actual food, if possible).

Marketing 195

Marketing 2024 Email Marketing Social Media 195

Focus POS

DECEMBER 8, 2021

Other issues, like ingredient management, can cause much bigger headaches and cost money — throwing away expired ingredients eats into profit margins, especially with the rising cost of food. Monitoring expiration dates gives restaurant owners the option to put ingredients about to expire on special instead of being thrown out.

Mobile Ordering 148

Mobile Ordering Point of Sale Online Ordering Cash Management 148

Restaurant Engine

DECEMBER 9, 2020

People love your food, and they want it outside your restaurant, too. You have a restaurant, and people already love your food. Yet, there are some things to consider before taking the plunge. Catering can take a lot of time, especially when demand is high. Some of your customers have even asked about catering options.

Catering 113

Catering Website Management Seasonal Menu Food Supply 113

Chowly

MARCH 14, 2025

Blog Why a 'Done-for-You' Platform is the Ultimate Money Maker for Independent Restaurant Operators Running an independent restaurant is hard work. The rise of digital ordering, delivery apps, and online marketing can make things even more complicated. Its all about making sure youre getting the most out of every channel.

Audits 45

Audits Online Ordering Website Management Pricing 45

Sling

AUGUST 9, 2021

By taking inspiration from other successful layouts. Notice that each job (cooking, beverage, food prep, dishwashing) has its own dedicated area in the above floor plan. The kitchen layout shown below has its own delivery entrance that is separate from the food prep area. 8 Ideas To Inspire Your Restaurant Floor Plan.

Seating 148

Seating Small Business Dine-in Sourcing 148

Restaurant365

JANUARY 13, 2022

As we end 2021 and consider the vast increase in takeout, comfort food, and overconsumption of alcohol that took place during the throws of the pandemic, many of us are resolved to doing better in 2022. Many of the sustainability practices that we were committed to pre-COVID flew out the door when we entered this unprecedented era.

2022 147

2022 Compost Recycling Beverage 147

Restaurant365

MARCH 30, 2020

With the sudden elimination of dine-in options, many restaurants are either shifting to a takeout/delivery only model or implementing a delivery option for the first time. Deciding whether to add delivery, and how, is a particularly difficult decision for restaurants during these times. Completing staff training.

Delivery 78

Delivery Operations Insurance Cash Management 78

Hot Schedules

MARCH 26, 2020

Whether you are closing temporarily or switching to a takeout/delivery model, here are some tips to help. Whether you are temporarily closing operations or adapting your inventory for a delivery/to-go model, here are some tips from our Solutions team: For Businesses Open for Delivery, Takeout/Carry-Out. Minimize minimums.

Inventory 97

Inventory Management Management Social Media 97

The Restaurant Group

OCTOBER 21, 2022

When the pandemic in 2022 struck, every restaurant in the food industry was affected by numerous challenges such as coping with social distancing and food service restrictions. Some restaurants began offering food delivery services and logistics became a big turning point. The Effects of Inflation on the Food Industry.

2022 88

2022 Back of House Food Supply Government 88

Restaurant365

DECEMBER 11, 2020

operators, mostly sales) minus your cash outflows (your operating costs, like food and drink, payroll, rent, etc.) Your Cost of Goods Sold (CoGS) is the total cost of your food and beverage ingredients over a specific period of time. Reviewing your CoGS frequently is also critical to keep an eye on your supply costs.

2021 136

2021 Cash Management Management Management 136

Hot Schedules

FEBRUARY 3, 2021

O n top of the decreased sales resulting from the pandemic, the hospitality industry is facing an ongoing rise in labor costs and uncertainty regarding supply chain reliability and product availability. Swap out or adjust products? Can you have a conversation with your supply chain to help adjust product volume and price point?

Menu 88

Menu Seasonal Menu Food Supply Point of Sale 88

Restaurant Clicks

SEPTEMBER 5, 2021

However, this begs the question: which restaurants should you look out for? Located off of Liberty Avenue, this Pittsburgh restaurant is ideal for visitors interested in healthier food options. The luncheonette also sells its foods at the Linea Verde Green Market to give customers convenient access to its food during its off-days.

Seasonal Menu 148

Seasonal Menu Online Ordering Reservations Food Order 148

The Restaurant Group

NOVEMBER 8, 2021

That said, restaurants mainly had to stay abreast of changing food and beverage trends. People love stepping out and finding unpretentious hole-in-the-wall gems tucked away in bustling streets. This has also put more pressure on restaurants to increase their presence on food delivery apps. Until last year that is.

2022 78

2022 Food Supply Innovation Online Ordering 78

Restaurant365

FEBRUARY 18, 2022

Between self-service, order management, home delivery options, and futuristic robotic servers, there’s no shortage of great ideas for boosting front-of-house productivity. With ongoing employee crisis, restaurants must get their staffing levels to balance service delivery with fiscal responsibility. Balancing staffing needs.

Technology 78

Technology Dietary Restrictions Back of House Front of House 78

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. So, the key to minimizing food waste that can eat into your profits is effective restaurant inventory management. If it’s not on the shelf, it can’t be stolen, spoiled or wasted.

Inventory 103

Inventory Management Management Waste 103

Goliath Consulting

AUGUST 10, 2020

Back in December we did a blog piece on our most anticipated food trends, never knowing what 2020 would bring, what with COVID-19 and the impact the pandemic would have on the restaurant industry. Here are some food trends on the spotlight today. Wellness and Immune-Boosting Foods. Plant-based.

Menu 418

Menu Food Food Safety Food Supply 418

Restaurant365

JUNE 24, 2020

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. Beyond invoice processing and payment, AP Automation also allows you to see real-time and long-term insights into food costs.

Point of Sale 78

Point of Sale POS Inventory Employee Relations 78

The Food Corridor

MARCH 27, 2023

And more and more often, whether we realize it or not, it’s also where we’re ordering our food. Introducing cloud kitchens , commercial facilities purpose-built to produce food specifically for delivery. Food delivery is nothing new, of course. Food delivery is nothing new, of course.

Kitchen Safety 59

Kitchen Safety Delivery Online Ordering Food Order 59

Sling

JUNE 14, 2023

In contrast, others may struggle to break even due to high overhead costs, such as rent, food, and labor. Fast-food restaurants tend to have higher profit margins because they serve lower-cost items, while more upscale restaurants typically have lower margins since their overhead expenses are often higher.

Customer Service 78

Customer Service Email Marketing Website Management Customer Experience 78

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.

Inventory 78

Inventory Management Management Food Supply 78

Harbor Touch

MARCH 19, 2025

Whether youre a seasoned owner or just starting out, this advice will help you boost efficiency, keep your team motivated, and turn customers into regulars. Our goal is simple: give you tools to streamline operations, cut costs, and grow your business without burning out. Deliverys a must these days. Staff Management 1.

Management 78

Management Management Seasonal Menu Cash Management 78

Harbor Touch

MARCH 19, 2025

Whether youre a seasoned owner or just starting out, this advice will help you boost efficiency, keep your team motivated, and turn customers into regulars. Our goal is simple: give you tools to streamline operations, cut costs, and grow your business without burning out. Deliverys a must these days. Staff Management 1.

Management 78

Management Management Seasonal Menu Cash Management 78