Hot Schedules

FEBRUARY 23, 2022

Stories abound of restaurants seeing wait times skyrocket, hotels having to limit amenities, and retailers having to reduce operating hours due to lack of staff. Employees have lives outside of the workplace, and supporting a healthy work-life balance reduces burnout. b3lineicon|b3icon-24hours|? b3lineicon|b3icon-list-add|?|List

Employee Relations 147

Employee Relations Front of House Waste Hotels 147

Lavu

APRIL 13, 2020

Waste production is going up as business owners around the world swap their waste reduction initiatives out with ways to prevent the spread of COVID-19. ” They have yet to announce how long their bring-your-own-mug program will be suspended for at this time. Donate Food Waste to Local Charities.

Waste 147

Waste Compost Point of Sale POS 147

Cheetah

FEBRUARY 1, 2022

Boost your profit, plan your inventory, reduce food waste, and overcome the labor shortage with help from Cheetah! Unfortunately Omicron and severe labor and supply chain shortages have thrown a serious curveball to restaurant owners across the country. On that front restaurant owners can relax.

Food Supply 148

Food Supply Webinar Supplies Waste 148

7 Shifts

SEPTEMBER 10, 2021

Learn how to write a killer restaurant mission statement to be among the select few that can. Restaurant mission statements matter whether you're opening a restaurant or refreshing your brand. And others have no clue how to write one. Here's how. Here's how. The good news? Table of Contents.

Fast Casual 370

Fast Casual Customer Service Customer Experience Back of House 370

Hot Schedules

SEPTEMBER 3, 2021

Here’s how to throw your best steward a life jacket. How much time do your managers spend doing administrative work? When your manager must be everything from an admin assistant to de facto on-site accountant, it’s hard to know what’s happening on the floor at all, let alone how to improve the guest experience.

Food Safety 147

Food Safety Back of House Front of House Inventory 147

Future Food

NOVEMBER 7, 2021

The Trends to Watch in 2022 & Beyond The changing face of Food & Hospitality. Towards the end of each calendar year, we like to take a look back at how the industry has shifted, the trends that have taken off, and try to pre-empt the future face of the industry.

2022 148

2022 Food Supply Entertainment Hospitality 148

Wasserstrom

AUGUST 5, 2021

Consumers and businesses waste food to the detriment of themselves and the planet. In this article, we will first discuss why food waste is a problem. The post Restaurants Can Save Money By Reducing Food Waste — Here’s How appeared first on The Official Wasserstrom Blog.

Waste 78

Waste Food Blog Article 78

The Restaurant Times

JANUARY 14, 2022

Globally, food waste generates 4.4 This is one of the reasons why food waste has been gaining momentum over the past few years. In the US, food waste and related packaging account for almost 45% of the material that goes into landfills. Step-by-step Guide For Starting A Waste-Free Restaurant In The US.

Waste 98

Waste License Loyalty Program Website Management 98

Modern Restaurant Management

APRIL 5, 2022

Various existing and new companies are adopting this trend to reduce operational expenses and risks. As per a recently published report by Future Market insights, the Takeaway and Delivery Food market is going to witness accelerated demand in the coming years with online food platforms.

Online Ordering 196

Online Ordering Point of Sale Website Management Inventory 196

Restaurant365

SEPTEMBER 10, 2021

You’re tracking deliveries, making the most of your food budget, and ensuring your staff is prepared to serve customers. Inventory management tracks what’s going in and out of your restaurant for a specific period, and what product is in your restaurant at any given time. Create a regular schedule for manual counts.

Inventory 138

Inventory Management Management Point of Sale 138

PathSpot

JANUARY 17, 2024

In the fast-paced world of restaurants and food manufacturing, staying competitive is critical for success. This blog will explore the details of the tech tools and technologies used in the restaurant’s BOH. Let’s see how these innovations change the industry, help manage costs, and offer real-time insights.

Back of House 52

Back of House BOH Operations Food Safety 52

Restaurant365

JUNE 22, 2021

As a restaurant owner or operator, keeping your food costs low is a continual challenge. Food cost is one of the largest expenses for your restaurant, and because it is a controllable cost, you can influence how it impacts your bottom line. Train your store-level managers.

Compost 88

Compost Food Waste Front of House 88

Open for Business

APRIL 24, 2023

Like most businesses these days, restaurants are on the lookout for ways to become more environmentally conscious. In the process, many restaurant owners discovered that some sustainable practices—especially the ones that focus on reducing waste—can come with significant cost savings.

Sustainability 78

Sustainability Compost Waste Agriculture 78

Cheetah

FEBRUARY 23, 2022

Those rushing back to their local restaurants for the full dine-in experience have lots to choose from. To compete, restaurants are reinventing themselves by incorporating emerging food trends into their menus – most notably by showcasing local food products and unique ingredients. Reading Time: 4 minutes.

Food 148

Food Food Supply Food Truck Online Ordering 148

Focus POS

DECEMBER 3, 2019

Sustainability is about cutting costs, eliminating waste, and improving your bottom line. 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. Cut the Waste. Shop Smart.

Sustainability 128

Sustainability Transportation Mobile Ordering Waste 128

Restaurant365

JANUARY 4, 2022

Restaurant inventory management plays a key role in overcoming rising food prices. Logistics challenges and labor shortages have fueled rising food prices at the wholesale level. Rising food prices have had an impact on the food sector for some time, with ingredient values above levels for the same time last year.

Inventory 148

Inventory Pricing Management Management 148

Clover - Restaurants

MAY 3, 2024

Recent surveys confirm the importance of cleaning and sanitizing in food industry establishments for building customer confidence and in influencing diner choice. Recent surveys confirm the importance of cleaning and sanitizing in food industry establishments for building customer confidence and in influencing diner choice.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Margin Edge

FEBRUARY 3, 2022

Corporate Executive Chef Stephen Lyons, Clyde’s Restaurant Group. Running a restaurant has never been for the faint of heart, and the COVID-19 pandemic has only made staying afloat even harder. 6 Ways to Reduce Food Costs. Track waste. Get a restaurant management system. Take consistent inventories.

2022 98

2022 Food Seasonal Menu Waste 98

Restaurant365

JULY 24, 2020

Shelter-in-place orders, dine-in restrictions and diners’ hesitation to eat out have combined to prompt restaurants to shift their focus to takeout and delivery. Increased demand for food delivery had already boosted the growth of ghost kitchens, and the COVID-19 pandemic has escalated both the popularity and profitability of the model.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

Goliath Consulting

JUNE 23, 2023

In today’s ever-evolving technological landscape, the restaurant industry stands poised to embrace innovation and transformation. Artificial intelligence (AI) has emerged as a groundbreaking tool that is revolutionizing the way restaurants operate.

Email Marketing 78

Email Marketing Customer Experience Social Media Technology 78

Xtra Chef

JULY 15, 2020

Reducing food cost in restaurant management is as important as ever. Maximizing every dollar earned right now is an absolute must for restaurants to weather the storm. Maximizing every dollar earned right now is an absolute must for restaurants to weather the storm.

Management 91

Management Management Food Inventory 91

Sling

APRIL 27, 2023

Restaurant operations management is essential for the long-term health of your business. In this article, we examine the specific goals of restaurant operations management and discuss a number of ways to help you improve the program in your own business. Table of contents What is restaurant operations management?

Operations 78

Operations Management Management Inventory 78

Restaurant365

MAY 17, 2022

Food inventory management goes way beyond counting the items on the shelves. The most important part of inventory management is understanding how the amount of product relates to your profit margin. Best practices for effective food inventory management. Why a POS system is not suitable for inventory management. That’s great.

Inventory 78

Inventory Management Management Food 78

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. Controlling food costs begins with a smarter menu.

Inventory 148

Inventory Food Order Customer Experience Waste 148

QSR Automations

MAY 2, 2024

But how do you know what tech will work best for you, and what will work with your existing technology? Food items ordered from the bar are prepped promptly, ingredients are precisely portioned, and service is executed with impeccable timing. From the ambiance of the venue to the precision of the cocktails, every small detail matters.

Social Media 64

Social Media Front of House Innovation Technology 64

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? So, what is the average profit margin?

Customer Service 78

Customer Service Email Marketing Website Management Customer Experience 78

Restaurant365

MARCH 10, 2022

With food costs running at approximately 30% or higher, learning importance of inventory management and how to prevent common mistakes is critical in successfully driving down costs and maximizing profits. Actual Food Cost (COGS). Theoretical Food Cost. Theoretical Variance. A straightforward calculation.

Inventory 78

Inventory Management Management Merchandise 78

360Training

MARCH 4, 2020

Food is one of the most substantial expenses in a restaurant. However, food waste in restaurants is inevitable with excessive portions, staff meals, and of course, food spoilage. In fact, here some of the best ways you can reduce food spoilage at your restaurant to increase profits.

Food 88

Food Kitchen Safety Food Safety Waste 88

Apicbase

JANUARY 4, 2023

Running a profitable restaurant, dark kitchen, or corporate catering operation has become increasingly difficult. A GPO is a buying consortium that negotiates prices with suppliers on behalf of its members, making it easier for restaurants to purchase goods in bulk at a lower price than they could obtain directly from the supplier.

Inventory 52

Inventory Customer Service Food Supply Food Order 52

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

The Rail

APRIL 25, 2023

By Madhu Kesavan, Contributor In recent years, restaurant delivery has become increasingly popular as consumers demand more convenient ways to enjoy their favorite meals. Effective delivery management is crucial for restaurants to ensure timely and accurate deliveries, maintain customer satisfaction, and ultimately, drive revenue.

2023 59

2023 Delivery Management Management 59

Restaurant365

SEPTEMBER 3, 2021

Restaurant owners, operators, and managers are constantly faced with decisions about accounting, operations, inventory, customer service, and staffing. The restaurant industry moves at a fast pace, filled with data that changes by the day. Does your restaurant group have a profitability strategist? explained Mr.

Waste 78

Waste Cash Management Point of Sale Inventory 78

Restaurant365

JULY 21, 2021

When it comes to restaurant inventory, there are a lot of moving pieces. On any given day, you may be receiving multiple food and beverage shipments from different vendors, farmers, or distributors. Understanding how to master restaurant inventory management is an invaluable skill.

Inventory 78

Inventory Management Management Waste 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. Prime Cost Formula Review.

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

Restaurant365

JUNE 17, 2022

Learning how to pull the right lever at the right time is the key to success. Below are a few tips that demonstrate how using data analytics can help operators understand how and when to pull each lever. Studying average ticket sales will help you understand trends in your restaurant. Lever 2: Lower Food Costs.

Employee Relations 78

Employee Relations Seasonal Menu Customer Service Food Order 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. 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