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

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 POS 195

Sling

JUNE 9, 2023

Running a successful restaurant isn’t just about serving great food. It’s also about controlling restaurant costs so you don’t spend more than you make. So, in this article, we discuss some of the most important restaurant costs, how to calculate them, and how to use them to run your restaurant better.

Operations 78

Operations Inventory Food Supply Point of Sale 78

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

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

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 Fast Casual Point of Sale Online Ordering 183

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

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

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

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

Sling

JUNE 14, 2023

As a restaurant owner, you know that keeping your business afloat is all about the bottom line. And though you’ve worked hard to get where you are, you know it’s time to focus on increasing your restaurant’s profit margin. Table of contents What is a restaurant profit margin?

Customer Service 78

Customer Service Email Marketing Website Management Customer Experience 78

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

Sling

JANUARY 1, 2024

If your business is open more than eight or nine hours, you know how difficult it can be to find team members to work the early morning and late night time slots. In this article, we discuss exactly what shift differential pay is and demonstrate how to calculate it so you can make the process work for your business.

Management 78

Management Management Information Reference 78

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.

Point of Sale 99

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

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

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

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

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 Cash Management Front of House 109

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

MAY 24, 2022

Restaurant staff hiring continues to be a conundrum for restaurant operators. Labor shortages substantially affect the restaurant industry and the cost associated with running a restaurant business. How to recruit restaurant staff. You want to aim for a 10% conversion rate and above.

Hiring 78

Hiring Recruiting Sourcing Website Management 78

Restaurant365

MAY 27, 2021

Restaurant restrictions are beginning to ease, which is good news for restaurant owners and operators. However, your restaurant probably isn’t yet back to “normal.” ” The restaurant industry landscape has changed over the last few years. How to calculate restaurant prime cost.

Point of Sale 78

Point of Sale Inventory Waste Food Order 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

OCTOBER 1, 2021

Tracking your profit margin, in the current moment and over time, is critical to managing your restaurant’s financial health. All business owners and managers are familiar with the concept of profit margin but understanding exactly what lies behind the calculation can help you figure out how to optimize it.

Point of Sale 78

Point of Sale Food Truck Loyalty Program Inventory 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

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

FEBRUARY 15, 2022

Restaurant forecasting is imperative for accurately predicting your labor and purchasing spends. Conversely, if inaccurate forecasting results in over ordering or overstaffing, it’s going to negatively impact your prime cost as a percentage of sales. What is restaurant forecasting?

2022 78

2022 Point of Sale Inventory Events 78

Restaurant365

JANUARY 12, 2022

Higher minimum wages, combined with the labor shortage are stretching restaurant labor budgets to a near breaking point, requiring you to optimize your restaurant labor costs now more than ever. Using your labor dollars as efficiently as possible is critical to your bottom line.

Point of Sale 78

Point of Sale POS Employee Relations Information 78

Margin Edge

FEBRUARY 24, 2022

The cost of goods sold, or COGS, are hands down something anyone who’s run a restaurant knows about. They can impact everything from menu prices to labor decisions and can vary from week to week. . Restaurants typically break COGS down into 4 (or sometimes more) categories. The Barrow House, Clifton, NJ.

Inventory 82

Inventory Point of Sale Waste Fine Dining 82

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

Restaurant365

JANUARY 13, 2021

Controlling your restaurant’s prime cost, made up of your cost of goods sold (CoGS) and labor costs, is critical to your profitability. Prime cost represents the two largest controllable costs for your restaurant – food and labor.

Management 78

Management Management Point of Sale Waste 78

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

JUNE 15, 2021

Your restaurant is constantly generating data, whether from your sales revenue, food costs, or labor hours. Leveraging your front of house (FOH) and back of house (BOH) data allows you to gain more insight into your operations. Restaurant KPIs impacting a profitable back of house.

BOH 78

BOH FOH Point of Sale Back of House 78

Restaurant365

DECEMBER 16, 2021

Your restaurant operations are constantly generating valuable data. You can leverage this information to improve the way your business operates on a day-to-day basis and over the long-term. A robust restaurant management solution will offer many kinds of reports about restaurant operations. Sales reports.

Operations 78

Operations Point of Sale Employee Relations Waste 78

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

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.

FOH 78

FOH BOH Employee Relations Tip Distribution 78