Hot Schedules

SEPTEMBER 3, 2021

Between payroll, ordering, reporting, and a mess of other paperwork, it’s easy for back-office operations to bog down crucial front-office efficiency. Between payroll, ordering, reporting, and a mess of other paperwork, it’s easy for back-office operations to bog down crucial front-office efficiency. b3lineicon|b3icon-list-add|?|List

Food Safety 147

Food Safety Back of House Front of House Inventory 147

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. Sometimes called a virtual restaurant, virtual kitchen or cloud kitchen, a ghost kitchen is a food-service business that serves customers exclusively through online orders.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

Restaurant365

SEPTEMBER 10, 2021

The data from inventory management can help you place more accurate orders, calculate exact food costs, make informed menu changes, and address potential sources of food waste. However, it doesn’t account for potential real-life areas of inventory waste, like portioning mistakes, kitchen waste, or server errors.

Inventory 138

Inventory Management Management Point of Sale 138

Restaurant365

MAY 26, 2020

You will likely be operating without parallel historical sales data with which to inform your inventory decisions, so you will need to start tracking new patterns in inventory levels and adjusting your orders. Employee Wages + Taxes + Benefits + Insurance = Total Labor Cost. Optimizing Your Labor by Streamlining Your Scheduling.

Point of Sale 148

Point of Sale Employee Relations Inventory Waste 148

Hot Schedules

JANUARY 12, 2022

From time and attendance advancements tracking the employee from clock-in to punch-out to POS analytics feeding corporate monthly location performance trends, there’s no doubt innovation will give restaurant groups insights and efficiency undreamed of just a decade ago – but how do IT teams go about orchestrating a great reinvention?

Back of House 147

Back of House Employee Relations POS Government 147

Restaurant365

MARCH 10, 2020

If it’s not on the shelf, it can’t be stolen, spoiled or wasted. So, the key to minimizing food waste that can eat into your profits is effective restaurant inventory management. With manual ordering, you’re not taking advantage of such time- and money-saving advancements as digital counts, smart ordering and automated vendor invoices.

Inventory 103

Inventory Management Management Waste 103

Restaurant365

DECEMBER 11, 2020

This way, you can take immediate action on issues like incorrect portions or food waste (explored below). Once the menu items in your Point of Sale (POS) system are mapped to recipe costing, you are set to evaluate your food costs and food waste, explored in the next section. Forecast by order mode.

2021 136

2021 Cash Management Management Management 136

Restaurant365

JANUARY 4, 2022

Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste. The more frequently you count inventory, the better it can inform your ordering and other food-related decisions to help counter rising food prices. More about this later.). Create a regular schedule for manual counts.

Inventory 148

Inventory Pricing Management Management 148

Hot Schedules

MARCH 26, 2020

It will enable more efficient ordering, while also minimizing the number of “touches” per dish. Look ahead to get the most out of your orders. This will help inform ordering decisions. To help minimize spend, avoiding waste is more critical than ever. Consider waiving your order minimums, especially for nearby deliveries.

Inventory 97

Inventory Management Management Social Media 97

Restaurant365

MARCH 10, 2020

If it’s not on the shelf, it can’t be stolen, spoiled or wasted. So, the key to minimizing food waste that can eat into your profits is effective restaurant inventory management. With manual ordering, you’re not taking advantage of such time- and money-saving advancements as digital counts, smart ordering and automated vendor invoices.

Inventory 78

Inventory Management Management Waste 78

Clover - Restaurants

MAY 3, 2024

A recent survey by P&G Professional found more than 92% of Americans say it’s very important to see a visibly clean restaurant when they’re dining indoors, outdoors, and when ordering takeout. Employees aren’t wearing personal protective equipment. Employees aren’t following proper handwashing procedures.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Restaurant365

JUNE 17, 2022

While many companies will try different variations over time to see what works best for their unique business, it is best to begin by analyzing your data prior to making changes in order to make the most impactful decisions in the shortest timeframe. Reduce Waste. Shouldn’t this go in the “lower food cost” section above vs. here?

Employee Relations 78

Employee Relations Seasonal Menu Customer Service Food Order 78

Tableo

JULY 6, 2023

In this article, we’ll examine the value of employee evaluations in the restaurant sector and offer professional advice on how to create assessment forms that promote development and continual improvement. The value of employee assessments In the restaurant sector, employee assessments are important in order to: 1.

Employee Relations 40

Employee Relations Download Customer Service Communication 40

Restaurant365

JANUARY 28, 2020

Forecasting for restaurants is estimating key metrics like future sales, customer traffic, or menu item ordering mix based on historical sales data, economic trends, or market analysis. It may take a minimum of three employees to run a small restaurant, regardless of sales. Next, forecasting can facilitate automated ordering.

Inventory 145

Inventory Seasonal Menu Employee Relations Customer Experience 145

Modern Restaurant Management

APRIL 14, 2020

This new site is a one-stop hub of critical information for restaurants, employees, customers and industry partners. In addition to the latest resources on COVID-19 restaurant and employee recovery programs, RestaurantsAct.com offers a brand new, industry-first interactive map of each state, District of Columbia and Puerto Rico.

Online Ordering 212

Online Ordering Back of House Customer Service Small Business 212

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. Related Posts. Meet the Villains Part Two: The Rogue Spender. Watch out: he’s wily and he’s mean. Find out how you can defeat the Rogue Spender and hang on to your cash. He’s wily and he’s mean.

Cash Management 78

Cash Management Allergens Employee Relations Download 78

The Restaurant Group

APRIL 15, 2020

Control methods are placed in a variety of areas and ways, and typically this all starts with an accurate inventory and ordering system. Ordering should be performed consistently on the same day(s) each week. Pay attention to waste. Implementing a consequence for excessive waste will aid in mitigating loss.

Bar 78

Bar Inventory BOH Waste 78

Restaurant365

MAY 17, 2022

The most important part of inventory management is understanding how the amount of product relates to your profit margin. A POS system provides automated inventory tracking based on customer orders. Generally, the more frequently you count inventory, the better data you have for ordering and other food-related decisions.

Inventory 78

Inventory Management Management Food 78

Restaurant365

AUGUST 4, 2020

When that inventory is wasted, stolen or spoiled before it’s sold, it must be written off as an expense in the books. If it’s not on your shelf, it can’t be stolen, spoiled or wasted. The key to minimizing food waste that can eat into your profits is effective restaurant inventory management.

Inventory 78

Inventory Management Management Cash Management 78

Restaurant365

OCTOBER 30, 2020

Daily issues with your inventory control can lead to food waste levels that skew your monthly margins. Restaurants carry lots of inventory that is perishable, so an investment in inventory can quickly be wasted if it isn’t managed correctly. Standardize Your Employee Hiring and Onboarding Process. Reduce Your Food Cost.

Operations 78

Operations Management Management Inventory 78

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. Operating expenses, which are not related to production, are overhead costs. What Are Overhead Costs And Expenses? . Salaries .

Employee Relations 52

Employee Relations License Point of Sale Food Supply 52

Hot Schedules

MAY 25, 2021

Favourite part of working with Fourth: As a newly hired employee, what motivated me to join and still keeps me excited is: Working on one of the biggest and most complex products within Fourth’s portfolio. Honest: I see honesty as a key value of the company culture as it builds loyalty and trust with employees and customers.

Cash Management 148

Cash Management Customer Service Customer Experience Sports 148

Restaurant365

DECEMBER 2, 2019

managing employees. Over time, smart suggestive ordering, based on sales reporting forecasts and par level inventory, can reduce over-ordering and food waste. And with a restaurant-specific management system, you can accurately track relevant metrics that empower you to make better decisions in the future.

Management 97

Management Management Point of Sale Inventory 97

Restaurant365

JUNE 24, 2020

Once you identify the gap, you can streamline troubleshooting activities like addressing waste, errors, portioning mistakes, and theft. A daily review of your CoGS will make your restaurant managers aware of issues such as waste, theft and portioning mistakes so that they can take immediate action.

Point of Sale 78

Point of Sale POS Inventory Employee Relations 78

Restaurant365

DECEMBER 17, 2019

Recurring restaurant costs would include costs like lease or mortgage payments, employee salaries, food and beverage costs, utilities, insurance and permits. In addition, prioritizing training and retaining employees will not only save you money on recruiting costs, it will also help ensure better customer service. Labor Costs.

Point of Sale 120

Point of Sale License Insurance Employee Relations 120

Restaurant365

MAY 27, 2021

Now that you’re on board with the basics, what areas should you start with in order to reduce your prime cost overall? For restaurants, forecasting involves estimating crucial information like future sales, customer traffic, or menu ordering mix based on historical data. Here are five areas to focus on. Optimize labor costs.

Point of Sale 78

Point of Sale Inventory Waste Food Order 78

Restaurant365

OCTOBER 23, 2019

While many restaurant owners focus on increasing total sales, in order to add to your bottom line, you also need to focus on decreasing costs. COGS totaled takes into account the ingredients that make up your food andbeverage sales, and related supplies (like napkins or coffee filters). Example of a Prime Cost Formula.

Point of Sale 74

Point of Sale Inventory Employee Relations Insurance 74

Restaurant365

SEPTEMBER 23, 2021

For example, since your restaurant places frequent orders from vendors, in addition to payroll and other costs, the business is generally cash heavy. Your restaurant must categorize food costs correctly, tracking inventory and food waste to order at the right level for sales. Restaurant Expenses.

Cash Management 147

Cash Management Point of Sale POS Inventory 147

Restaurant365

AUGUST 25, 2020

By minimizing your menu you can limit the amount of inventory you need to order each week. Also, cross utilizing menu items helps reduce waste and save money. Turnover, new employees, furloughs and layoffs can combine to complicate payroll. Analyze your menu to determine if there are items that aren’t selling.

Cash Management 97

Cash Management Seasonal Menu Inventory Email Marketing 97

Notch

JANUARY 23, 2019

Use purchase orders. If they can't offer a straight discount (supplier margins are often razor thin as well, with little room to play for many), consider restructuring your order to optimize costs. This may include delivering bulk orders less frequently and/or slightly reducing the quality of your ingredients.

Email Marketing 72

Email Marketing Merchandise Website Management Point of Sale 72

Restaurant Clicks

NOVEMBER 5, 2017

You don’t need another employee asking YOU what to do. Before we get into the questions you need to ask when hiring a marketing position, let’s talk about all the areas of expertise you’ll need to cover in order to have a solid restaurant marketing plan. Website blog posts and updates. PR – Public relations.

Marketing 61

Marketing Email Marketing SEO Social Media 61

Restaurant365

OCTOBER 14, 2020

Not only is an accurate prime cost essential to appropriately budgeting for your expenses, but it can also help you optimize your budget by pinpointing food waste or inefficiencies. While this is certainly important in order to understand the overall health of your finances, your net income is also extremely useful to track over time.

Point of Sale 78

Point of Sale Email Marketing Cash Management Advertising 78

Notch

JANUARY 23, 2019

Use purchase orders. If they can't offer a straight discount (supplier margins are often razor thin as well, with little room to play for many), consider restructuring your order to optimize costs. This may include delivering bulk orders less frequently and/or slightly reducing the quality of your ingredients.

Email Marketing 52

Email Marketing Merchandise Website Management Point of Sale 52

7 Shifts

NOVEMBER 19, 2019

However, restaurant owners and leaders can take clear, actionable steps towards understanding and managing their labor cost percentage without taking a toll on employee productivity, customer satisfaction, or their bottom lines. Benefits (Health Care, Employee Discounts, etc.). What is Restaurant Labor Cost Percentage? Payroll Taxes.

Management 253

Management Management Employee Relations Restaurant Law 253

Modern Restaurant Management

APRIL 2, 2020

The National Restaurant Association Educational Foundation has launched the Restaurant Employee Relief Fund to support U.S. restaurant employees financially impacted by the coronavirus crisis. Clic here to d onate to the Foundation’s Restaurant Employee Relief Fund. This fund is designed to help those struggling employees.”

Healthcare 206

Healthcare Employee Relations Online Ordering Customer Service 206

Margin Edge

OCTOBER 19, 2021

Wasting food in and of itself isn’t a cardinal sin (unless you ask our mothers), but the degree of variance between what you use and what you sell can get you in trouble with your bottom line. If you are already a MarginEdge user, scroll down to the section on how to calculate waste with [me].

Waste 75

Waste Food Inventory POS 75

Restaurant365

JANUARY 4, 2022

Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste. The more frequently you count inventory, the better it can inform your ordering and other food-related decisions. As a restaurant operator, you are trying to avoid wasted inventory at all costs.

Inventory 15

Inventory Management Management Food 15