Culinary Cues

SEPTEMBER 4, 2020

Anxiety in small doses can be that spark that starts the human engine. To a kitchen team it is all about the basics – efficiency, great tasting and looking food, a clean operation, meeting the timing demands of orders, clearing the board of orders, no re-fires, no injuries, and happy guests sending back empty plates.

2020 303

2020 Back of House Front of House Food Order 303

Restaurant365

NOVEMBER 12, 2019

Every customer who orders from your restaurant takes a look at your menu, making it one of the most important pieces of your restaurant marketing. With this visibility, restaurant menu engineering provides a huge opportunity to grow your profits and ensure a great customer experience. Getting started with menu engineering.

Menu 101

Menu Point of Sale Seasonal Menu Pricing 101

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. Controlling food costs.

Inventory 148

Inventory Food Order Customer Experience Waste 148

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. Cost out your menu items and recipes. Review CoGS and P&L daily.

2021 136

2021 Cash Management Management Management 136

Restaurant365

OCTOBER 29, 2021

You can use back-office restaurant technology to support a positive guest experience in areas such as payment, inventory and food costs, and staff scheduling. With QR codes, guests needn’t touch a menu or even a paper receipt. Tight inventory control ensures menu item availability.

Customer Experience 158

Customer Experience Technology Mobile Ordering Inventory 158

Restaurant365

JUNE 15, 2021

Your restaurant is constantly generating data, whether from your sales revenue, food costs, or labor hours. In this blog, Part 2 of 2, we explore critical restaurant KPIs about your BOH data to review for long-term profitability. Track your cost of goods sold. This can lead to food waste or poor food quality.

BOH 78

BOH FOH Point of Sale Back of House 78

Restaurant365

OCTOBER 16, 2019

When most restaurant owners think about how to manage restaurant inventory, they think of food cost control. For restaurant owners, inventory control is closely related to accounting and food cost management. Food costs are one of the biggest budget items in a restaurant. Recipe Costing.

Inventory 113

Inventory Management Management POS 113

7 Shifts

MARCH 27, 2020

Will running a takeout and delivery-only restaurant be profitable, or will the costs outweigh the revenue this opportunity could generate? If your restaurant does decide to go the takeout and delivery route: Is your restaurant’s menu optimized for takeout? Revamp your menu Have you always wanted to reinvent your menu?

Social Media 312

Social Media Restaurant Law Employee Relations Communication 312

Restaurant365

MARCH 23, 2022

When you misjudge ordering or overspend on food cost, it directly affects your bottom line. Customized forecasting based on historical data helps you improve restaurant operations by reducing food costs over time. With perishable ingredients and fluctuating sales, controlling food costs has always been challenging.

Food 78

Food Waste Inventory Food Order 78

Restaurant365

MAY 17, 2022

Food inventory management goes way beyond counting the items on the shelves. Tight integration between your r estaurant inventory management software , point of sale (POS) system and restaurant accounting software is essential for executing key restaurant tasks that help control your food costs. That’s great.

Inventory 78

Inventory Management Management Food 78

Hot Schedules

MARCH 4, 2021

There were encouraging success stories in every segment, from ghost kitchens to virtual concepts to retail offerings, including full service and hotel food & beverage. Offsetting Rising Labor Costs Through Effective Menu Engineering. The Importance of Forecasting Agility in Uncertain Times.

Webinar 134

Webinar Employee Relations Point of Sale Retail 134

Restaurant365

JANUARY 18, 2022

While true zero-restaurant food waste is extremely rare, it can be a meaningful goal. Additionally, limiting your food waste can improve your restaurant’s bottom line. Less food waste means lower Cost of Goods Sold (CoGS), potentially adding to your profitability. Track your restaurant food waste manually.

Waste 147

Waste Compost Food Consumer Goods 147

Restaurant365

JULY 21, 2021

On any given day, you may be receiving multiple food and beverage shipments from different vendors, farmers, or distributors. How do you keep track of all these different shipments and ingredients to minimize food waste, ensure you are prepared for service, and optimize what you’re spending on your ingredients?

Inventory 78

Inventory Management Management Waste 78

Restaurant365

DECEMBER 20, 2021

Restaurant accounting teams can help connect operating and financial data at the store level, as well as zoom out to examine big-picture revenue and costs. Sharing information between teams shouldn’t require time-consuming communication to ensure accurate reporting, cost management, and forecasts.

Operations 78

Operations Leadership Point of Sale Cash Management 78

Culinary Cues

APRIL 26, 2020

Building a well thought out strategy for starting up the restaurant engine after we move forward is paramount and will, in the process of thinking it through, give every chef and restaurateur a spark of excitement to lean on. This may not be the time to try and show how uniquely creative you can be with your menu. Everything helps.

Guest Recovery 310

Guest Recovery Kitchen Safety Customer Service Food Safety 310

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. That’s why it’s so important to make clear plans for all the tasks that need to happen throughout the day.

Operations 78

Operations Management Management Inventory 78

Sling

MAY 9, 2023

ADD_THIS_TEXT Restaurant operations (or RO for short) is the collective term for all the activities that go into managing a food-service business — everything from the daily responsibilities that need to be done to the long-term planning that keeps the business on track. Doing so involves more than just the food your diners leave behind.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Restaurant365

SEPTEMBER 3, 2021

As you examine how to optimize the profit margin for your restaurant group, there are two areas to consider: controlling costs, and increasing revenue. A profitability strategist’s potential impact on cost savings. Optimizing Labor Costs. As we’ll get into next, a profitability strategist will work in both spheres.

Waste 78

Waste Cash Management Point of Sale Inventory 78

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. Do you have the resources to handle the extra supplies, food, and staff? In addition, do you have adequate space for extra refrigerators and freezers to handle the extra inventory and food prep?

Catering 113

Catering Website Management Seasonal Menu Food Supply 113

Future Food

JANUARY 30, 2020

Great Service in an Era of Labour Costs & Technology. Jay Rayner, the UK food critic, has recently written that he, “does not regard the table primarily as a place of nutrition. Their prices are high, but they deliver outstanding service with a premium food offer that ultimately delivers value for money for their clientele.

Technology 107

Technology Front of House Customer Service Back of House 107

Goliath Consulting

DECEMBER 12, 2020

In our last restaurant technology blog, we discussed COVID-19 pandemic’s impact on the growth and development of AI voice technology and how it was quickly modernizing the drive-thru operations as we know it (1). According to David Chen, co-founder and director of engineering at Orbbec 3D Technology International, Inc.,

2021 167

2021 Kitchen Safety Food Safety Loyalty Program 167

Goliath Consulting

JUNE 23, 2023

Predictive analytics, for example, can empower restaurants to anticipate customer demand, enabling them to optimize inventory levels, reduce food waste, and minimize costs. Embracing AI allows restaurants to deliver personalized experiences, streamline operations, optimize menus, and ensure food safety.

Email Marketing 78

Email Marketing Customer Experience Social Media Technology 78

Restaurant365

SEPTEMBER 10, 2021

You’re tracking deliveries, making the most of your food budget, and ensuring your staff is prepared to serve customers. 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.

Inventory 138

Inventory Management Management Point of Sale 138

The Restaurant Times

NOVEMBER 25, 2021

When you open a restaurant, you want your food to speak for itself rather than have to upsell it to your customers. When one upsells, one recommends menu combinations to customers based on their specific tastes. Especially when it comes to new additions to the menu, it sometimes becomes a necessity to upsell new menu items. .

Menu 52

Menu Social Media Customer Experience Food Order 52

Restaurant365

OCTOBER 8, 2019

The cost of food is one of the biggest operating expenses for a restaurant business. With perishable ingredients and fluctuating sales, controlling food costs in restaurants can be extremely challenging. Your food costs and your inventory are big budget line items. How do restaurants control food costs?

Food 99

Food Inventory Point of Sale Waste 99

Next Restaurants

JUNE 30, 2021

First of all, you need to determine the format and concept of your new restaurant, draw up a business plan, and budget startup costs and continuing costs. I recommend collecting statistics on popular and little-demanded formats, menu options, and ingredients. Unusual menus can be successful in tourist areas.

Bar 97

Bar Seasonal Menu Advertising Restaurant Law 97

Hot Schedules

MARCH 26, 2020

Where panic buying has caused some ingredient shortages, you can plan menus around what you already have (or ingredients you can easily access). Engineer your recipes accordingly. Consider culling down menus. Track what you have to keep track of costs. This will further help control costs. Give to your employees.

Inventory 97

Inventory Management Management Social Media 97

Restaurant365

JUNE 24, 2020

This requires not only increasing total sales, but also reducing costs. 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. Cost out your menu items and recipes.

Point of Sale 78

Point of Sale POS Inventory Employee Relations 78

Restaurant365

JUNE 4, 2021

Wages and food costs inevitably rise over time. You need to be constantly improving profitability so that food and wage costs don’t take over your restaurant profit margin. Promote Your Top-Selling, Highest-Margin Menu Items. Any new promotion should optimize your food and labor spend.

Loyalty Program 78

Loyalty Program Point of Sale Inventory Customer Service 78

Ken Burgin

JULY 29, 2020

There are many low-cost and no-cost ways to talk local: Mention local produce and suppliers. Featuring at least two items on your menu that are sourced locally or known for local connections. There’s a growing political debate on ‘food miles’ and being a ‘locavore’ – some customers don’t care, but more and more are interested.

Marketing 88

Marketing Email Marketing Travel Sports 88

Restaurant365

NOVEMBER 19, 2019

With nearly half of the United States imposing higher minimum wages starting in 2020, restaurants also need to focus on optimizing labor costs (especially as a percentage of sales). Labor is one of the largest restaurant operational costs, but it is also one of the most controllable. Managing complex, rotating inventory.

Operations 92

Operations 2020 Mobile Ordering Social Media 92

Sling

JULY 4, 2021

1) Produce A Food-Prep Video. 2) Shoot Some Finished-Product Food Photos. There’s nothing like high-quality photos of food to whet your customers’ appetites and get them in the door. Hire a professional photographer to snap some mouth-watering images of your food. 5) Extend Your Reach With A Food Truck.

Marketing 78

Marketing Social Media Loyalty Program Food Truck 78

7 Shifts

OCTOBER 9, 2019

It’s easy to create and run super-targeted, low-cost ads that can be optimized to be delivered to the right customer at the right time. It is also highly recommended to include your contact information on the listing, including your website URL or a link to your menu page, your phone number, and your restaurant’s address.

Loyalty Program 284

Loyalty Program Marketing Social Media Mobile Ordering 284

Hot Schedules

OCTOBER 6, 2019

Thinking beyond Food Labeling compliance, how can you attract more guests to your restaurant by sharing the right information? I n a competitive landscape, it’s essential that menus cater to health-conscious customers. With the right options, your menu can empower guests to stick to their resolutions, and attract healthy eaters.

Catering 60

Catering Allergens White Paper Customer Experience 60

Bingage

JULY 18, 2020

For online food businesses like cloud kitchen or ghost kitchen or any other food delivering business, digital advertising may be a remarkable useful resource in promoting, in addition to operating the business. Also, it shows the link of online food delivery app which redirect the user to your outlet’s page on Swiggy.

Delivery 98

Delivery Social Media Marketing Online Ordering 98

Bingage

JULY 18, 2020

For online food businesses like cloud kitchen or ghost kitchen or any other delivering online food, digital advertising may be a remarkable useful resource in promoting, in addition to operating the business. Also, it shows the link of online food delivery app which redirect the user to your outlet’s page on Swiggy.

Delivery 98

Delivery Marketing Social Media SEO 98

Restaurant365

JANUARY 21, 2021

Because your food costs are one of your largest expenses, creating a focused food cost strategy can have an enormous impact on your business. Your food cost percentage is key to optimizing your profit levels. How to calculate food cost percentage. Consistent, accurate recipe costing is key.

Food 78

Food Inventory Point of Sale Waste 78