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.

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Inventory Management Management Social Media 97

Restaurant365

MAY 17, 2022

Food inventory management goes way beyond counting the items on the shelves. The most important part of inventory management is understanding how the amount of product relates to your profit margin. Why a POS system is not suitable for inventory management. Best practices for effective food inventory management.

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Inventory Management Management Food 78

Hot Schedules

APRIL 20, 2019

Five Ways to Reduce Waste. The Impact of Food Waste. US Restaurants generate between 22 and 33 billion pounds of food waste every year. All that waste adds up. The EPA estimates that food waste is the single largest category in any given landfill. First, all the resources required to produce it are wasted.

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Waste White Paper Cash Management Inventory 60

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.

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Inventory Management Management Food Supply 78

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. First, let’s break down the two types of inventory costing, Actual and Theoretical. Theoretical Variance. Actual Food Cost (COGS).

Inventory 78

Inventory Management Management Merchandise 78

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. If it’s not on the shelf, it can’t be stolen, spoiled or wasted. Sitting Inventory.

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Inventory Management Management Waste 103

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?

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Inventory Management Management Cash Management 78

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.

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Management Management Kitchen Safety Front of House 195

Culinary Cues

DECEMBER 17, 2020

There are short-term band aid solutions such as takeout, delivery, or even conversion into retail markets where wine inventories and local necessities take over space once occupied by diners, but they are not a replacement for a steady turn of tables. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER.

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Uniforms Cash Management Brewery Consumer Goods 470

Modern Restaurant Management

APRIL 5, 2022

As per a recently published report by Future Market insights, the Takeaway and Delivery Food market is going to witness accelerated demand in the coming years with online food platforms. In this blog, we will discuss the various facets being utilized to enhance the entire operation of the ghost kitchen efficiently.

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Online Ordering Point of Sale Website Management Inventory 190

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. If it’s not on the shelf, it can’t be stolen, spoiled or wasted. Sitting Inventory.

Inventory 78

Inventory Management Management Waste 78

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.

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Delivery FOH Front of House Mobile Ordering 107

Culinary Cues

MAY 4, 2022

Excessive waste is a sign of disrespect for those involved in the process of getting those ingredients to you. It might be sustainability, waste management, protection of traditions, a pursuit of excellence, authenticity, or connection with the source of ingredients, etc. www.harvestamericacues.com BLOG. CAFÉ Talks Podcast.

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2022 Coaching Education Kitchen Safety 372

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.

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Front of House Online Ordering Kitchen Safety Customer Service 147

Hot Schedules

OCTOBER 28, 2019

As you work to increase your profitability, two areas to explore are recipe and menu engineering, and purchasing and inventory optimization. Optimized Purchasing and Inventory. What it is: There are many ways to streamline the purchasing and inventory process. Your purchases should be high-quality items with timely delivery.

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Inventory Menu White Paper Waste 60

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.

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Customer Experience Cash Management Customer Service Front of House 387

Restaurant365

APRIL 16, 2021

Statista notes that in 2020, 760 million users were using online ordering for their restaurant takeout and delivery orders, a 20% increase year-over-year. Some of consumers’ most wanted features post-COVID are contactless delivery with expanded curbside pickup and online ordering. Increases Order Accuracy.

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Online Ordering Blog Ordering Front of House 78

Cheetah

SEPTEMBER 6, 2019

85% of Food in Restaurants Is Wasted According to the Food Waste Reduction Alliance, in the restaurant industry, about 85% of food ends up in the trash. coalition found that for every $1 a restaurant invested in reducing food waste it made a return of $7. Reducing food waste can do more than help you save a few bucks.

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Waste Audits Food Back of House 60

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

Restaurant365

MAY 20, 2020

Making smart, effective decisions around your food and labor costs as you continue with take-out and delivery options and begin to open your dining room can help you emerge from the economic shutdown with improved processes on a path to profitability. Manage Your Inventory. Controlling food costs begins with a smarter menu.

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Inventory Food Order Customer Experience Waste 148

Restaurant365

MAY 26, 2020

With a focus on delivery and takeout, CoGS also includes packaging, utensils and other extras that aren’t part of your dine-in CoGS. To calculate your CoGS totaled during a given period, you can use the following formula: Beginning Inventory + Additional Purchases Made During the Period — Ending Inventory = CoGS.

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Point of Sale Employee Relations Inventory Waste 148

Cheetah

FEBRUARY 23, 2022

New menus, new interior designs, and even new cuisine concepts, are flourishing after nearly 2 years of deliveries. Anything that can save expensive labor hours, reduce storage, enhance food safety and limit food waste is in dire need by restaurants – and that’s exactly what the New Marketplace provides. How it Works.

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Food Food Supply Food Truck Online Ordering 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.

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Social Media Cash Management Employee Relations Delivery 141

Culinary Digital

JANUARY 2, 2024

This comprehensive blog series will explore the multifaceted benefits of streamlined menus and how they can be harnessed to enhance your organization’s performance. This commitment allows for meticulous attention to detail and ensures consistent delivery of high-quality food.

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Menu Seasonal Menu Customer Experience Customer Service 59

Restaurant365

FEBRUARY 8, 2022

Forecasting implications affect inventory and labor spending, so you must forecast to accurately predict what your labor cost is going to be and what your restaurant inventories are going to look like. And then, it allows you to maintain inventory at reasonable levels. Restaurant forecasting for 2022.

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2022 Cash Management Point of Sale Inventory 78

Focus POS

MAY 28, 2020

Delivery management: Many customers are opting for delivery over curbside pickup and drive-thru. Mis -managed delivery functions can turn into a huge cost center. Delivery management software streamlines your delivery processes and ensures that your delivery service is profitable during even the most uncertain of times. .

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Online Ordering Inventory Cash Management Download 129

Restaurant365

NOVEMBER 19, 2020

Everything from inventory management to recipe costing plays a role in controlling your cost of goods sold (CoGS). While you may have already implemented some techniques, like inventory management, there is an almost infinite level of detail you can dive into to refine your food costs. Regularly schedule for inventory checks.

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Food Point of Sale Inventory Waste 78

Restaurant365

NOVEMBER 18, 2021

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. Your inventory management solution measures and stores all the information you need about your food cost.

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Employee Relations Cash Management Point of Sale Front of House 148

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

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. As far as restaurant challenges go, inventory mistakes can be some of the costliest. It’s Challenging.

Mobile Ordering 148

Mobile Ordering Point of Sale Cash Management Online Ordering 148

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.

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Delivery Operations Insurance Cash Management 78

Apicbase

JUNE 16, 2023

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. Get a 360-view of your sales & inventory data Adopt restaurant analytics software.

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Point of Sale Inventory Waste Employee Relations 52

Cheetah

MARCH 26, 2020

As the industry is fumbling to get by during the coronavirus outbreak, restaurant owners are struggling to liquidate surplus inventory in an effort to cut losses. Here are 6 creative ways to turn sitting inventory into sellable produce and sustain cash flow during these difficult times. . Sell Stock Items Directly to Customers.

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Inventory Customer Service Delivery Consumer Goods 60

Restaurant365

DECEMBER 4, 2020

Some restaurants were forced to pivot quickly to off-premise channels to deal with local business restrictions, changing menus toward a delivery focus. Understanding this break-even number, which is based on your operating expenses, informs everything from your staffing decisions to adjustments in inventory.

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2021 Operations Mobile Ordering Social Media 78

Restaurant365

JANUARY 21, 2021

Not only can your food cost help you better understand your restaurant group’s budget, but it can also drive your menu pricing and inventory control at all your locations. Then, you can compare your theoretical to your actual food cost, which is the food cost given your real-time sales and inventory levels.

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Food Inventory Point of Sale Waste 78

OneDine

JANUARY 9, 2024

Enhanced Delivery and Takeout Systems : With the persistent demand for off-premises dining, restaurants will invest more in optimizing delivery and takeout experiences, such as OneDine’s Online Ordering Solution. Note: OneDine offers a built-in delivery platform, so you don’t have to manage a fleet of drivers).

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2024 Technology Customer Experience Sustainability 52

Hot Schedules

JANUARY 8, 2020

They take the form of wasted time, effort and cash, and cause havoc and frustration for your employees and guests alike. The right inventory management solution can show him who the sheriff is in town. With an approved supplier delivery schedule, they can even eliminate paying additional delivery fees.

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Cash Management Allergens Employee Relations Download 78