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. The nuts and bolts of restaurant inventory management. Inventory management goes beyond counting inventory.

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Hot Schedules

MARCH 26, 2020

Managing Inventory in the Days of COVID-19. Other operators are donating excess inventory , helping serve their community where they can. 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.

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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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Margin Edge

FEBRUARY 3, 2022

Labor shortages, supply chain issues, sick employees, not enough financial assistance, hesitant diners- the list goes on and on and we know if you’re running a restaurant right now this is by no means breaking news. 6 Ways to Reduce Food Costs. Take consistent inventories. Take Consistent Inventories (We Know, We’re Sorry).

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Xtra Chef

JULY 15, 2020

Reducing food cost in restaurant management is as important as ever. Plus, the prices of ingredients are fluctuating frequently due to supply chain and logistical challenges. In this blog, discover effective restaurant management techniques to reduce food cost and position your restaurant for short- and long-term financial success.

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Hot Schedules

NOVEMBER 3, 2021

Leading up to this, its pivotal that operators navigate global supply chain disruptions to continue enticing potential diners with a killer offering. With the very food and beverages your restaurant relies upon to operate no longer assured, knowing who to trust and what to expect over the coming months becomes essential. Heart Care.

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Cheetah

FEBRUARY 23, 2022

To compete, restaurants are reinventing themselves by incorporating emerging food trends into their menus – most notably by showcasing local food products and unique ingredients. But access to these trending food items, with fair pricing and reasonable logistics, has been a nightmare – until now. .

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Hot Schedules

OCTOBER 4, 2019

Managing Inventory — and Your Time . A long with labor, food and beverage is one of the highest costs within a hospitality organization. Aside from the cost of the items themselves, there are many expenses associated with managing inventory. Inventory management is an inherently reactive piece of the business.

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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.

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Apicbase

JANUARY 4, 2023

To manage their costs and increase efficiency, more and more food service companies are working with an inventory management system for F&B. By combining a GPO with top-notch inventory management software, restaurants can save costs , improve efficiency , and increase customer satisfaction. Let’s get started!

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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.

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Restaurant365

MARCH 25, 2022

Why is proper purchasing of food supply important? It is important to put a proper food purchasing procedures into place because the way that you order, receive, and store product ultimately helps you to control your food cost. Here are some best practices to help with easing the flow of food purchasing and receiving.

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Clover - Restaurants

APRIL 9, 2024

Thankfully, the restaurant industry has bounced back from those difficult times, but one thing is still true–supply chain challenges continue to be obstacles that cannot be overlooked. Reliable, quality food suppliers for restaurants are one of the few key components that a dining establishment must have to remain operational.

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Culinary Digital

FEBRUARY 23, 2023

In this blog, we talk about the rising global concerns around food security. Global Food Security: An Overview Food Security is the availability of food in a country and the ability of its individuals to access safe and nutritive food that meets their dietary requirements and preferences for a healthy and active life.

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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.

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Culinary Cues

OCTOBER 8, 2019

Pride is that driving force that allows cooks to present a plate of food with their unique signature and proclaim: “I made this.” The final plate that is presented in the “pass” to an expeditor is a culmination of the work of many proud practitioners of various crafts associated with food. www.harvestamericacues.com BLOG.

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Sling

AUGUST 1, 2024

This will show you what percentage of your total sales go into purchasing food and paying your staff. For more information on prime cost and how it can benefit your restaurant, check out this article from the Sling blog: Prime Cost: Why It Matters For Your Restaurant And How To Calculate It. Ideally, you want it to be 60% or less.

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7 Shifts

APRIL 3, 2020

That is what we are going to answer in this blog—providing you with steps you can take right now to reduce your costs and boost your revenue to keep your restaurant profitable during COVID-19. Pro tip: Look at implementing an inventory tracking system like Xtra Chef —it might be a new cost, but it will pay for itself in better food costing.

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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. Even the best operators are at a loss for solutions.

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Restaurant365

SEPTEMBER 17, 2019

Knowing how to manage restaurant inventory is essential for a healthy business, no matter if you have one location or several. Your sitting inventory (in product or dollars) is one of the main factors influencing your food cost and your bottom line. So, how do you to manage restaurant inventory accurately and efficiently?

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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?

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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.

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Lavu

APRIL 13, 2020

Donate Food Waste to Local Charities. Since events are canceling and dining halls are closed, many restaurant owners are seeing an influx of food waste and looking for ways to avoid throwing the food in the trash. Automatic inventory tracking (avoid over-ordering). Keep Track of Inventory with POS Integrations.

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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. But it’s about more than just ordering as much inventory as your storage spaces can hold and hoping for the best.

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Orderly

OCTOBER 4, 2021

Food cost is one of the biggest factors of your restaurant’s success. Understanding your food cost is especially important during these unprecedented times as many restaurant owners are counting pennies and doing everything in their power to maximize profits. Orderly’s goal is to help you get a handle on food costs.

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ChefMod

OCTOBER 20, 2021

People seem to be making up for the lost time on the social front, unfazed by rising fuel, food, and labor costs. Food costing solutions eliminates the dull, tedious manual work associated with food costing and pricing processes. If a customer cancels, your system can automatically update and adjust the inventory amount.

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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.

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Hot Schedules

JUNE 8, 2021

However, with global supply chains strained under increased demand and various complex political policies resulting in crippling workforce shortages, hoteliers are seeing the return of traveling revenues met with rising expenses. Strained Supply Chain. Why Are Hotel Operating Costs Rising So Quickly? b3lineicon|b3icon-link|?|Link.

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Restaurant365

NOVEMBER 5, 2021

A commissary kitchen is a dedicated kitchen space where a foodservice operator can process, prepare, and store food. While these types of kitchens have always been a feature of the restaurant industry, new trends in food service have led more owners and operators to consider adding them to their business model.

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Restaurant365

SEPTEMBER 23, 2021

Healthy accounting procedures for restaurants can help you manage food and labor costs, understand your profits and losses, and make strategic decisions about expenses and investments. Between inventory, sales, and other data points like labor, restaurants generate an enormous amount of data. Restaurant accounting cycles.

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OneDine

JULY 26, 2024

These issues are reshaping the landscape of the food service industry, compelling businesses to seek innovative solutions to stay competitive. The Impact of Rising Labor Costs and Scarcity The food service industry has always been labor-intensive, but recent economic shifts have exacerbated the strain on restaurant owners.

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Restaurant365

MAY 26, 2020

Your prime cost is a fundamental metric to track, because it includes your two largest expenses: food and labor. For a restaurant, this includes your food and beverage ingredients, as well as other supplies like napkins, coffee filters, etc. An accurate CoGS totaled figure relies on accurate inventory tracking.

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Focus POS

DECEMBER 3, 2019

Everything from proper inventory and vendor management to optimal energy and paper consumption is vital to creating a sustainable restaurant environment that is running as lean and clean as possible. This will save money and reduce the amount of transportation needed to get the food from the vendor to your restaurant. Cut the Waste.

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360Training

JULY 11, 2018

No, this does not mean you should pack up shop and open a food truck instead. In fact, whether you are in distribution, serving or manufacturing in the food industry, you need to ensure your products are safe for consumption. Food Safety Monitoring Made Easy. You just have to work smarter.

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ChefMod

MARCH 25, 2021

How I came to manage category costs for food, beverages, and supplies. I also cleaned the bathrooms (standard), received, and put away all the food (and beer) deliveries (of course). They all went into the Food bucket. We managed food costs weekly, and I tracked it daily. Mostly it was straight forward.

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ChefMod

NOVEMBER 4, 2021

With supply chain upsets and customer unpredictability, restaurant inventory management has become a daunting task. Restaurant inventory management cannot be ignored when trying to keep costs down to maximize profits. Food costs are generally 28% to 35% of the total costs for a restaurant.

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Focus POS

JANUARY 15, 2020

Tighter inventory control. Inventory Tracking. Aside from your labor, your inventory is one of your largest expenses. Improving your inventory tracking can equate to major cost savings. Use this to determine shrinkage by comparing what your expected inventory value should be with what your actual inventory counts are.

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