Restaurant365

JANUARY 28, 2020

Operating a successful restaurant requires restaurant owners and managers to focus not only on managing day-to-day operations, but also evaluating ways to reduce costs and grow future sales. Currently, some of the most powerful restaurant management systems on the market feature predictive tools around food and labor costs.

Inventory 145

Inventory Seasonal Menu Employee Relations Customer Experience 145

The Restaurant Times

NOVEMBER 19, 2020

As restaurants begin to reopen, diners are expecting new and significant changes to curb the spread of coronavirus. It is mandatory for restaurants to follow social distancing guidelines and adapt their dining experience. It is mandatory for restaurants to follow social distancing guidelines and adapt their dining experience.

Mobile Ordering 105

Mobile Ordering Food Safety Customer Experience Dine-in 105

Restaurant365

AUGUST 25, 2020

Comprehending your restaurant cash flow is essential to running your restaurant business. Cash flow refers to the amount of cash coming into your restaurant minus the amount of cash going out on a daily, weekly or monthly basis. Create a cash flow forecast for your recovery. Too much inventory.

Cash Management 97

Cash Management Seasonal Menu Inventory Email Marketing 97

Restaurant365

JANUARY 14, 2020

Your bottom line and your customer service success depend heavily on a well-executed staff schedule but knowing how to make a restaurant employee schedule is not an easy task. Scheduling restaurant staff requires considering everything from staff availability to accounting.

Restaurant Law 97

Restaurant Law Point of Sale Mobile Ordering Customer Service 97

Restaurant365

MARCH 3, 2020

Your restaurant labor cost and labor percentage are two of the most essential business metrics to track, especially as minimum wages rise around the country. Labor is one of the biggest expenses for a restaurant. Your prime cost, including your labor cost, is where you can improve to add more profit to your bottom line.

Front of House 99

Front of House Point of Sale Back of House Fine Dining 99

Restaurant365

JUNE 17, 2020

When times are tough, it is more important than ever to keep your eye on your costs. Your restaurant operations include many different expenses, from food and beverage to utilities. However, your labor payroll cost is one of your most significant expenses—and, crucially, a significant expense over which you have control.

Tip Distribution 78

Tip Distribution Point of Sale Employee Relations Restaurant Law 78

Notch

MARCH 12, 2019

Anyone who works in the restaurant business knows how tough it can be to make a living in an industry where profit margins tend to hover at only around 6%. That includes the labor cost percentage for your restaurant. Then, for that same period of time, add up all of your total food sales.

Front of House 74

Front of House Back of House Fast Casual Fine Dining 74

The Restaurant Group

JANUARY 26, 2023

How Important Is A Commercial Kitchen Design? These kitchens are used more heavily than residential kitchens and their effective design contributes to a restaurant’s success. A thoughtfully planned commercial kitchen allows staff to perform well while working efficiently and safely. Let’s take a look.

Design 78

Design Kitchen Safety Food Safety Front of House 78

Restaurant365

FEBRUARY 11, 2021

2020 was a challenging year for restaurants. For your labor cost in particular, hiring and retaining quality restaurant employees has gotten more complicated. A high turnover rate translates to a high turnover cost, impacting your team morale, operations, and your bottom line. financial health.

Recruiting 78

Recruiting Hiring Website Management Social Media 78

Hot Schedules

JANUARY 14, 2020

E very restaurant operator knows the recipe for the perfect schedule: get the right people on the right shift at the right time. A change in weather or a holiday can drive an unanticipated amount of traffic to the restaurant. A change in weather or a holiday can drive an unanticipated amount of traffic to the restaurant.

Employee Relations 78

Employee Relations Download White Paper Allergens 78

Restaurant365

MAY 3, 2022

Restaurant labor cost is increasing at an unprecedented rate. According to the National Restaurant Association, hourly wages for restaurant employees grew by 12.1% But in an employees’ market, restaurants are also carefully weighing higher labor costs against the bottom line. between February 2021 and February 2022.

FOH 78

FOH Employee Relations BOH Tip Distribution 78

Restaurant365

APRIL 16, 2021

Restaurant owners and operators have faced enormous challenges over the last year. As you examine your restaurant accounting and operations, where should you start? As you examine your restaurant accounting and operations, where should you start? What is the average profit margin for restaurants?

Loyalty Program 88

Loyalty Program Point of Sale Guest Recovery Seasonal Menu 88

Planet Grape

MARCH 26, 2020

In these unprecedented and dire times, leaders of the Italian wine industry would like to share how they are coping with COVID-19. Restaurants and bars closure worldwide is obviously a serious problem for our industry. Thanks to Erin Healy of Colangelo Public Relations for sharing this. PRESS STATEMENTS. Frescobaldi.

Vineyard 127

Vineyard Government Online Ordering Tourism 127

Notch

JANUARY 23, 2019

As an owner-operator, your restaurant likely sits at the center of your life. It's not only your business and your livelihood— it's also your dream. Unfortunately, if your restaurant is typical, your profit margins are exceedingly narrow. Why run a restaurant at all?

Email Marketing 72

Email Marketing Merchandise Website Management Point of Sale 72

Notch

MARCH 12, 2019

Anyone who works in the restaurant business knows how tough it can be to make a living in an industry where profit margins tend to hover at only around 6%. That includes the labor cost percentage for your restaurant. Then, for that same period of time, add up all of your total food sales.

Front of House 52

Front of House Back of House Fast Casual Fine Dining 52

Restaurant365

MAY 17, 2022

The most important part of inventory management is understanding how the amount of product relates to your profit margin. But you still need a reporting and analysis tool to analyze your data. But you still need a reporting and analysis tool to analyze your data. Why a POS system is not suitable for inventory management.

Inventory 78

Inventory Management Management Food 78

Lavu

MARCH 11, 2020

Understanding Restaurant Management Software. The restaurant industry has been evolving consistently over the years. From the introduction of point of sale (POS) systems to accounting systems, technology is changing the ways restaurants operate today. Among the technology offered today is restaurant management software. .

Management 78

Management Management Cash Management Mobile Ordering 78

Notch

JANUARY 23, 2019

As an owner-operator, your restaurant likely sits at the center of your life. It's not only your business and your livelihood— it's also your dream. Unfortunately, if your restaurant is typical, your profit margins are exceedingly narrow. Why run a restaurant at all?

Email Marketing 52

Email Marketing Merchandise Website Management Point of Sale 52

Goliath Consulting

JUNE 7, 2022

Digital hiring platforms have made it easy to find employees and fulfill the need for more staff. Virtual hiring helped save restaurant owners. After the pandemic, many employers were desperate for more workers, especially those in the hospitality industry, such as food and beverage, restaurants, hotels, bars, and more.

Hiring 195

Hiring Recruiting Social Media Training 195

Black Box Intelligence

NOVEMBER 1, 2021

Restaurant Industry Performance Pulse. This is a weekly update providing restaurant data and insights as the industry rebounds from the coronavirus pandemic. Weekly Restaurant Insights. Restaurant Sales and Traffic Post Strongest Results in 4 Weeks. Restaurant Sales and Traffic Post Strongest Results in 4 Weeks.

Fast Casual 98

Fast Casual Guest Recovery Point of Sale Fine Dining 98