The Restaurant Group

FEBRUARY 14, 2025

Monitoring key performance metrics is crucial for your restaurant’s success. By keeping an eye on these numbers, you can boost profits and run your operations more smoothly. It indicates how efficiently your restaurant produces and sells its menu items. Calculate your CoGS for the same period.

Point of Sale 78

Point of Sale Loyalty Program Customer Service Inventory 78

Modern Restaurant Management

APRIL 2, 2020

For additional resources, click COVID-19 Survival Guide for Restaurants and MRM Restaurant Survival Guide, Second Course and MRM Restaurant Survival Guide, Part Three. The National Restaurant Association Educational Foundation has launched the Restaurant Employee Relief Fund to support U.S. state or territory.

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

Culinary Cues

DECEMBER 21, 2023

The dishwashers who failed to show up, the fellow cooks who called out at the last minute, and the host who didn’t understand the importance of managing the door were part of a master plan that helped us to learn how to survive in adverse conditions. Yes, I am grateful for all of this. For that I am eternally grateful.

Kitchen Safety 346

Kitchen Safety Food Safety Take-out Inventory 346

The Restaurant Group

APRIL 18, 2025

What is Restaurant Accounting? Simple Definition of Restaurant Accounting Restaurant accounting is the process of recording, analyzing, and interpreting financial data for a restaurant. How is Restaurant Accounting Different from Regular Accounting? Its simpler and often used by small restaurants.

Management 78

Management Management Cash Management Inventory 78

Restaurant365

FEBRUARY 25, 2020

What is the average profit margin for a restaurant can be an essential, but tough, question to answer. Your restaurant profit margin depends on a number of factors that may be beyond your control. . What is the Average Restaurant Profit Margin? The profit margin varies by type of restaurant, as explored below. .

Loyalty Program 183

Loyalty Program Point of Sale Fast Casual Online Ordering 183

7 Shifts

AUGUST 20, 2020

The restaurant is located in a 200-year-old building–the first building in town, which in its past has been a Masonic lodge, a school, and a movie theater. Now, the building is the home of The 1894 Lodge, a bar and restaurant with a unique, chef-driven menu loaded with comfort food. My staff was great,” he said. They stayed together.”

Employee Relations 195

Employee Relations Guest Recovery Communication Food Safety 195

Restaurant365

OCTOBER 15, 2021

Your labor cost is one of the highest expenses for your restaurant, typically taking up to 25-35% of revenue. Many factors can increase restaurant labor costs: inefficient schedules, overtime hours, or even rising wages. Total labor cost. Hourly Employees. Salaried Employees.

Management 148

Management Management Point of Sale Employee Relations 148

7 Shifts

SEPTEMBER 20, 2022

Here you'll find links to our favorite blog and support articles, information about 7shifts Academy, our social media profiles, and more. Whether you need to brush up on your restaurant slang or you need to swap a shift, we've got you covered. Let us know how we can improve this page here. Check your schedule.

FOH 195

FOH BOH Social Media Fine Dining 195

Restaurant365

MAY 26, 2020

The economy may be in flux right now, but as restrictions start to lift and limited dine-in is allowed in most states, restaurants are at a critical juncture. However, as the restaurant industry and your business move to a new normal, returning to tracking and controlling costs is more important than ever.

Point of Sale 148

Point of Sale Employee Relations Inventory Waste 148

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. What is forecasting for restaurants? How to forecast your restaurant labor cost.

Inventory 145

Inventory Seasonal Menu Employee Relations Customer Experience 145

Xtra Chef

AUGUST 12, 2020

Food costs are one of the most significant factors of a restaurant’s success. Knowing your restaurant food costs helps with menu pricing, affects prime costs, and plays an integral part in remaining profitable. But managing restaurant food costs can be challenging. The good news?

Food 120

Food Inventory Waste Food Order 120

Restaurant365

FEBRUARY 22, 2022

Are you using restaurant analytics? Your restaurant group generates valuable data every day in the normal course of operations. There’s sales and customer data, labor performance data, and even data telling you how much food you waste. What is the process of restaurant analytics?

Point of Sale 147

Point of Sale POS Inventory Seasonal Menu 147

Restaurant365

SEPTEMBER 23, 2021

Every business relies on good accounting, but it is especially true in the competitive restaurant industry. Whether you’re a bookkeeper, accountant, restaurant owner, or store-level manager, understanding the basics of accounting can pay dividends for your business. How is restaurant accounting different?

Cash Management 147

Cash Management Point of Sale POS Inventory 147

Restaurant365

MAY 15, 2020

Approaching restaurant scheduling for your business recovery. As you start to reopen your dining room, you undoubtedly have a lot of questions. How much dine-in sales should I expect? How much food should I order? How many employees should I schedule? This is especially important for your first week.

Restaurant Law 148

Restaurant Law Front of House Mobile Ordering Fine Dining 148

Sling

APRIL 19, 2021

As a small business owner or manager, you need to speak the language of your industry. Understanding profit margins is essential to the success of your company because it means the difference between making enough money to pay the bills and keep the doors open, and declaring bankruptcy and shutting everything down.

Small Business 145

Small Business Cash Management Customer Service Inventory 145

Restaurant365

FEBRUARY 6, 2020

How to Do Bookkeeping for a Restaurant in 5 Simple Steps. Restaurant bookkeeping involves financial and accounting practices that track your business’ detailed costs and revenue. With the many moving pieces involved in a restaurant, a seamless accounting process can be difficult.

Point of Sale 138

Point of Sale Inventory POS Cash Management 138

Restaurant365

DECEMBER 17, 2019

Restaurants are unique businesses that come with their own specific set of startup costs. Your average restaurant labor cost and restaurant food cost will vary based on your type of concept, location, size, and other details. Costs of Opening and Running a Restaurant.

Point of Sale 120

Point of Sale License Insurance Employee Relations 120

Restaurant365

JANUARY 5, 2021

Mercifully, it contains some help for restaurant businesses hurt by the pandemic, with the inclusion of funding for a second round of forgivable loans through the Paycheck Protection Program (PPP) for small businesses experiencing significant revenue losses. PPP improvements relevant to restaurant businesses. Check back for updates.

Insurance 148

Insurance Small Business Employee Relations 2021 148

Hot Schedules

OCTOBER 5, 2021

Make Sure Your Food Suppliers are Grade-A. F ood and beverage suppliers play a key role in the success of your restaurant. You pride yourself on sourcing the best ingredients with the partners who deliver reliably and at an effective cost. Is it a Win-Win? b3lineicon|b3icon-computer-rocket|?|Computer Computer Rocket.

Food Supply 137

Food Supply Food Mobile Ordering Inventory 137

Restaurant365

DECEMBER 11, 2020

The year 2020 prompted enormous changes in the restaurant industry. The events of this year made running a lean, streamlined restaurant business a necessity to survive the many shifts. As 2021 begins, there are many restaurant management best practices that can be applied to strengthen your business, in the short and long term.

2021 136

2021 Cash Management Management Management 136

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. Calculating Restaurant Labor Cost by Hours Worked.

Front of House 99

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

Restaurant365

JUNE 2, 2020

You can’t run a restaurant without employees, which means that processing payroll is an essential task for restaurant owners, operators, and managers. For restaurant owners and operators, the first step in understanding your payroll is to familiarize yourself with the basic concepts, regulations, and responsibilities.

Tip Distribution 109

Tip Distribution Restaurant Law Front of House Cash Management 109

Sling

AUGUST 1, 2024

Effective restaurant bookkeeping is essential if you want to ensure your operation’s success. With a comprehensive system in place, you’ll be better positioned to make informed decisions, control costs, and maximize profits. For example, do you know what cost of goods sold, gross profit, and prime cost mean?

Management 78

Management Management Cash Management Seating 78

Sling

JUNE 4, 2023

Curious about what’s going on “under the hood” of your restaurant and want to make your business more profitable? Learn how to use restaurant ratios. Table of contents What are restaurant ratios? Table of contents What are restaurant ratios? That’s not to say that CAC isn’t important — it may be.

Inventory 78

Inventory Article Blog Food Supply 78

Black Box Intelligence

AUGUST 5, 2021

And while things seem to be on the upswing, the industry is now facing another big hurdle: labor challenges and shortages. What’s driving the restaurant staffing shortage? What’s driving the restaurant staffing shortage? The nature of the restaurant environment makes it easy to transmit illness. Safety concerns.

Recruiting 98

Recruiting 2021 Management Management 98

Xtra Chef

FEBRUARY 5, 2020

To start, it’s a numbers game that involves calculating plate cost and a target menu price. There are other factors you need to consider including your market, your clientele, your brand, demand for your concept or cuisine, your competition, and ultimately the perceived value related to your unique selling proposition (USP).

Pricing 102

Pricing Menu Point of Sale Customer Service 102

Sling

OCTOBER 1, 2021

Looking for a way to increase profits, get control of expenses, and keep your bottom line in the black? The solution is simple: Calculate your restaurant’s food cost percentage. Food Cost Percentage: Definition. Food Cost Percentage: Definition. What Is A Good Food Cost Percentage?

Definition 78

Definition Food Seasonal Menu Inventory 78

Hot Schedules

DECEMBER 6, 2019

How to Achieve Accurate Forecasting. When planning ahead, forecasting methods — and accuracy — vary dramatically restaurant to restaurant. How accurate is your forecast? H ow does your restaurant forecast demand? And how accurate is your system? Every manager forecasts differently.

White Paper 109

White Paper Inventory Employee Relations Download 109

Sling

MARCH 26, 2022

If it’s not, you run the risk of your best employees leaving for greener pastures. That, in itself, is a huge problem because now you have to find a qualified replacement in addition to your normal daily responsibilities. But an employee leaving doesn’t just impact you, the manager. Strategies To Improve Employee Retention.

Small Business 148

Small Business Employee Relations Leadership Tip Distribution 148

Restaurant365

OCTOBER 22, 2021

There are many restaurant data points that can help you see beyond the buzz of the day-to-day of a restaurant and get a glimpse at the health of your business. Having access to data about your restaurant can inform your decisions about operations, staffing, menu changes, and long-term strategy.

Point of Sale 78

Point of Sale Insurance Inventory Cash Management 78

Restaurant365

APRIL 19, 2022

Restaurant labor cost control has been exacerbated by the current labor shortage. So, once you staff your business to the optimum level, the next challenge is how to reduce labor costs in a restaurant business. The key is analyzing your labor productivity.

Point of Sale 78

Point of Sale FOH Front of House Back of House 78

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. As your restaurant responds to the effects of COVID-19, you need to optimize your restaurant payroll percentage.

Tip Distribution 78

Tip Distribution Point of Sale Employee Relations Restaurant Law 78

Restaurant365

FEBRUARY 4, 2021

Some are predicting a potential boom in the restaurant industry in the post-pandemic era. Consumers are ready to return to restaurants, and companies are innovating with new business models and new locations. However, if there’s one thing that will have a huge effect on all future business trends, it is new labor wage laws.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

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. Making a Restaurant Employee Schedule.

Restaurant Law 97

Restaurant Law Point of Sale Mobile Ordering Customer Service 97

Restaurant365

FEBRUARY 8, 2022

Restaurant forecasting is so critical, especially now when 2022 could possibly be as unpredictable as 2020 and 2021. 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.

2022 78

2022 Cash Management Point of Sale Inventory 78

Restaurant365

JUNE 9, 2020

As your restaurant business begins to recover from restrictions put on it due to COVID-19, it is crucial to assess your financials and strategize your costs. By generating a budget for your controllable costs , you can create a clearer path for your cash to move. Create a restaurant budget.

Cash Management 97

Cash Management Management Management Small Business 97

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.

Food 99

Food Point of Sale Inventory Waste 99