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

Restaurant365

MARCH 5, 2020

It’s easy for restaurant accounting teams to get lost in the weeds due to the complexity surrounding alcohol purchasing, payment, inventory and reconciliation. The post Guest Blog: It’s Time to Bring Your Alcohol Management into the 21st Century appeared first on Restaurant365. The problem with outdated alcohol management.

Blog 146

Blog Management Management Cash Management 146

7 Shifts

JANUARY 31, 2024

Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible.

Management 397

Management Management Kitchen Safety Front of House 397

ChefMod

APRIL 14, 2025

Beyond the Shelf: What Inventory Turnover Really Tells You In the restaurant world, high inventory turnover is often treated like a badge of honor. Our approach empowers you to stop chasing inventory and start managing it with intention. Ready to See What Your Inventory is Telling You? Not always.

Inventory 52

Inventory Food Order Seasonal Menu Waste 52

Harbor Touch

MARCH 18, 2025

The next youre racing to keep inventory stocked while customers wait for tables. Master Inventory Control Inventory mistakes cost you. Deliverys a must these days. Our blog offers more marketing ideas worth exploringsimple tricks with big payoffs. Running a restaurant is a demanding job. Operational Efficiency 3.

Management 148

Management Management Seasonal Menu Cash Management 148

Culinary Cues

MAY 15, 2021

Four-page menus do not reflect business common sense – inventories become unmanageable, waste is much more difficult to manage, the level of expertise required of employees grows exponentially, consistency and quality are challenging, and profit is hard to predict and realize. www.harvestamericacues.com BLOG. CAFÉ Talks Podcast.

Customer Experience 449

Customer Experience Cash Management Customer Service Front of House 449

Culinary Cues

DECEMBER 21, 2023

As I look back on the days that turned into 14-hour shifts, the deliveries that didn’t make it on time, the coolers that broke down at 6pm on a Saturday night or the dish machine that decided to blow a gasket right in the middle of the busiest night of the year, I now see that it was all part of some grand scheme.

Kitchen Safety 346

Kitchen Safety Food Safety Take-out Inventory 346

7 Shifts

MARCH 27, 2020

However, many states that are forcing restaurants to stop their dine-in services are allowing them to operate as takeout and delivery-only establishments. Will running a takeout and delivery-only restaurant be profitable, or will the costs outweigh the revenue this opportunity could generate? Do you have takeout packaging in stock?

Social Media 312

Social Media Restaurant Law Employee Relations Communication 312

Culinary Cues

MAY 4, 2022

www.harvestamericacues.com BLOG. Mediocrity is a disease they will ruin morale, destroy reputations, drive guests away, and quickly turn success into failure. [] EXCELLENCE IS THE ONLY APPROACH: Throughout your career – approach every task as if it were the most important to your career and the reputation of the restaurant.

2022 447

2022 Education Coaching Kitchen Safety 447

EATER

MAY 28, 2020

DoorDash on Thursday launched a new initiative called Storefront to help restaurants create websites and directly manage online pickup and delivery orders. Restaurants will manage these stores themselves, with orders coming directly to them (though DoorDash will still fulfill delivery requests and take a cut). Image: DoorDash.

Online Ordering 246

Online Ordering Website Management Cash Management Customer Service 246

Lavu

JUNE 6, 2025

By closely monitoring and optimizing this percentage, restaurants can better manage their inventory, minimize waste, and lower their overall expenses, ultimately maximizing cost reduction. Too much inventory might make you feel prepared, but it usually leads to spoiled food due to forgetting items, misplacing them, or theft.

Loyalty Program 78

Loyalty Program Waste Recycling Inventory 78

Culinary Cues

DECEMBER 3, 2022

My focus will soon be on whether staff members show up as scheduled, will deliveries be on time and what will they short me today, how many reservations on the book, and moving through the day – one plate at a time. We review the bakery components on the special menus for the day and typical inventory of baked goods for restaurant service.

Back of House 435

Back of House Hotels Front of House Book 435

Restaurant365

SEPTEMBER 10, 2021

You’re tracking deliveries, making the most of your food budget, and ensuring your staff is prepared to serve customers. However, in between all these tasks, it is critical to devote time and energy into accurate and consistent inventory management. How can you best approach restaurant inventory management?

Inventory 138

Inventory Management Management Point of Sale 138

ChowNow

JULY 10, 2024

Additional services : Mention any other services that you plan to offer at your restaurant, such as catering, delivery , takeout or the opportunity to rent the restaurant space for private events. Highlight which platforms you plan to use for online ordering and delivery, order management, and point-of-sale (POS).

Point of Sale 221

Point of Sale Email Marketing License Customer Service 221

Hot Schedules

MARCH 26, 2020

Managing Inventory in the Days of COVID-19. Whether you are closing temporarily or switching to a takeout/delivery model, here are some tips to help. Other operators are donating excess inventory , helping serve their community where they can. In some places, grocery stores/supermarkets may be getting priority on deliveries.

Inventory 97

Inventory Management Management Social Media 97

The Restaurant Group

DECEMBER 8, 2024

Tools and Technology for Monitoring Food Inventory Software : Track stock levels and expiry dates to reduce spoilage. Implementing Inventory Management Practices Effective inventory management reduces overstocking and spoilage, keeping operations efficient and sustainable.

Waste 78

Waste Compost Food Recycling 78

Culinary Cues

SEPTEMBER 21, 2023

Their chefs started them peeling vegetables, cracking eggs for breakfast, putting away food deliveries, and so on. He worked in each kitchen area learning how to cut meat and fish, help on large banquets, work every position on the line, take inventories, and even how to make decisions on wines. You never know.

Back of House 338

Back of House Hotels Uniforms Certification 338

Restaurant Technology Guys

APRIL 26, 2023

We are excited to announce that the Restaurant Technology Guys Podcast and blog are now on YouTube! Restaurant Technology Guys – YouTube Our YouTube channel will feature interviews, demos, tips, and best practices on online ordering, delivery, loyalty programs, POS systems, inventory management, marketing, and more.

Technology 147

Technology Loyalty Program Demo Online Ordering 147

The Rail

OCTOBER 18, 2022

By Shubham Ahuja, Contributor It’s no secret that technology has become a major player in the hospitality industry over the past several years – such as increase adaption in delivery, online ordering, and touchless ordering/payment. If you got value from this blog post, don’t forget to share it on your social media accounts.

Online Ordering 241

Online Ordering Allergens Customer Experience Food Order 241

Restaurant365

JULY 24, 2020

Shelter-in-place orders, dine-in restrictions and diners’ hesitation to eat out have combined to prompt restaurants to shift their focus to takeout and delivery. Increased demand for food delivery had already boosted the growth of ghost kitchens, and the COVID-19 pandemic has escalated both the popularity and profitability of the model.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

Restaurant365

MARCH 25, 2020

As many restaurant operators transition from dine-in service to delivery and takeout service only, there are many operational decisions to make. However, if you determine that pivoting to a takeout/delivery only model is the best business move for your restaurant business, these 12 tips could help ease your transition.

Delivery 107

Delivery Front of House FOH Mobile Ordering 107

Hot Schedules

JULY 15, 2021

Once the purchase is made, the most successful operators use their ordering system to set the supplier delivery schedule. Find out more about how your brand can take advantage of these supplier management strategies and more through Fourth’s purchase-to-pay and inventory solution. Related Posts.

Pricing 148

Pricing Management Management Cash Management 148

Restaurant365

MARCH 10, 2020

When you think of your restaurant finances, do you think of your inventory? Your restaurant inventory management is an oft-forgotten component of your finances, but the amount of product you have on hand represents a large part of your budget. What is Restaurant Inventory Management? Sitting Inventory.

Inventory 103

Inventory Management Management Waste 103

ChowNow

NOVEMBER 7, 2019

The third-party restaurant delivery market has been changing rapidly, and certain providers are getting desperate to keep the sales coming in. Meanwhile, technology industry observers are questioning the benefits of the “growth at all costs” business model on which so many delivery apps depend. Here’s what you need to know.

Online Ordering 39

Online Ordering Customer Experience Social Media Customer Service 39

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. Sitting Inventory.

Inventory 78

Inventory Management Management Food Supply 78

Lavu

APRIL 13, 2020

It’s time to look at the packaging you use for to-go and delivery orders as we shift from serving customers in dining halls to curbside service and delivery only. Or, give customers instructions on recycling the current packaging you use for carryout and delivery orders. Automatic inventory tracking (avoid over-ordering).

Waste 148

Waste Compost Point of Sale Food Order 148

Cheetah

MAY 11, 2021

Once you have a grasp on your establishment’s total allowed capacity, give some thought to the following: Inventory stock Back of house staff Social distancing and a better dining experience These 3 key pillars can make the difference between a streamlined restaurant reopening and a stalled one. Stock Up on Inventory.

Back of House 148

Back of House Front of House Food Supply Coaching 148

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. What can be done to help?

Social Media 141

Social Media Cash Management Employee Relations Delivery 141

Restaurant365

FEBRUARY 25, 2020

Your restaurant profit margin can be influenced by food and inventory trends, your geographic location, the state of the broader economy, and a wide range of other factors. Cost of goods sold (CoGS) refers to the total cost of the inventory used to create food and beverage items during a specific period of time.

Loyalty Program 183

Loyalty Program Point of Sale Fast Casual Online Ordering 183

Restaurant365

NOVEMBER 6, 2020

” You rapidly shifted operations and resources between different order modes, most likely approaching dine-in, delivery, takeout, or drive-thru differently. Your restaurant may have expanded takeout, online food delivery, or curbside pickup to increase your sales and adapt to the new reality. Restaurants were forced to.

Dine-in 113

Dine-in Delivery Ordering Point of Sale 113

The Rail

JULY 5, 2024

This blog will explore essential restaurant management tips that will help you enhance profitability and drive success in the competitive food service industry. Cost Control and Inventory Management In the restaurant industry, cost containment and inventory management are critical to sustaining profitability.

Management 130

Management Management Loyalty Program Point of Sale 130

Restaurant365

MARCH 13, 2020

Run your stock usage report for inventory turns. Promote online ordering and delivery. The uncertainty surrounding the coronavirus is further igniting the appeal of restaurant delivery. Take advantage of email lists, your loyalty program and promotional discounts online to spur takeout and delivery sales. Conclusion.

Online Ordering 167

Online Ordering Mobile Ordering Food Order Events 167

Modern Restaurant Management

MAY 12, 2020

While a limited number of Dunkin’ restaurants may still have foam cups in their inventory, the company’s distribution centers are no longer offering foam cups, making only the new, double-walled paper cups available to Dunkin’ U.S. The new restaurant format is designed specifically for takeout and delivery orders.

Mobile Ordering 376

Mobile Ordering Online Ordering Food Order Hospitality 376

Restaurant365

AUGUST 4, 2020

You invest a large amount of your budget in inventory. 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?

Inventory 78

Inventory Management Management Cash Management 78

Hot Schedules

MARCH 27, 2020

In this fearful and uncertain time, there is a variety of ways that patrons can support the people at the heart of the restaurant industry — buying gift cards from your favorite restaurants, ordering take-out or delivery, donating to GoFundMe campaigns. Managing Inventory in the Days of COVID-19. R estaurants across the U.S.

Employee Relations 148

Employee Relations Cash Management Beverage Restaurant Law 148

The Restaurant Group

SEPTEMBER 16, 2020

Most expected delivery to be their saving grace, but quickly picked up on the benefits of curbside pickup. Applebee’s, for example, currently generates 32% of their revenue through delivery, but a whopping 68% can be attributed to curbside pickup. Online Ordering and Delivery Penetration. Restaurant Industry Trends.

Online Ordering 148

Online Ordering Delivery Point of Sale Customer Service 148

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. In a true partnership, both parties will work together to ensure deliveries meet expectations.

Food Supply 137

Food Supply Food Mobile Ordering Hotels 137