Restaurant365

MAY 15, 2020

How much dine-in sales should I expect? How much food should I order? How many employees should I schedule? Some of your inventory ordering questions are answered in a recent blog post. Dine-in forecasting will be limited to how many people are allowed in your dining room. First accept that there is no playbook.

Restaurant Law 148

Restaurant Law Front of House Mobile Ordering Fine Dining 148

Restaurant365

DECEMBER 11, 2020

The events of this year made running a lean, streamlined restaurant business a necessity to survive the many shifts. For instance, you may need to proactively adjust your labor to meet a seasonal drop in sales, or plan for the best time to spend cash on any needed maintenance or upgrades. Review CoGS and P&L daily.

2021 136

2021 Cash Management Management Management 136

Modern Restaurant Management

JULY 20, 2021

restaurant industry has shown remarkable resiliency, having lost as much as 35 percent of visits at the beginning of the pandemic, but still has a ways to go to get back to pre-pandemic levels, reports The NPD Group. How is the US On Premise shaping up as it continues its journey back from COVID-19 disruption? foodservice industry.

2021 189

2021 Guest Recovery Online Ordering Point of Sale 189

Restaurant365

NOVEMBER 6, 2020

Running a restaurant in pre-pandemic times wasn’t easy, but COVID-19 threw an even bigger wrench into your plans. ” You rapidly shifted operations and resources between different order modes, most likely approaching dine-in, delivery, takeout, or drive-thru differently. .” How to Determine Profit Margin.

Dine-in 113

Dine-in Delivery Ordering Point of Sale 113

Restaurant365

MARCH 15, 2022

In Part 1 and Part 2 of this three-part hiring series, you learned about optimizing your job postings and how to develop a hiring process. Your hiring strategy must focus on hiring the right employees for your restaurant rather than just filling an open position. Part 3 focuses on retention. Why is employee retention important?

Hiring 78

Hiring Cash Management Insurance Communication 78

Restaurant365

APRIL 8, 2021

As restaurants adapt to how customer dining preferences have changed, ghost kitchens are now more popular and quite often more profitable. COVID-19 may have spurred a food delivery industry boom, but the data indicates that delivery and takeout won’t disappear even once dining can return to pre-pandemic norms.

Front of House 78

Front of House Food Truck Kitchen Safety Point of Sale 78

Focus POS

OCTOBER 7, 2019

How Mobile POS is Changing the Restaurant Industry. Tablet point of sale software takes that improvement to the next level, giving you the capabilities to enhance the customer experience and streamline your operations. There are many reasons to consider adding tablets to your technology profile. Increased Efficiency, Accuracy, and Sales.

Point of Sale 76

Point of Sale Mobile Ordering POS Back of House 76

Notch

JANUARY 31, 2019

How to calculate your overall food cost percentage Let’s start at the highest level. If you run a full service restaurant, expect your food cost percentage to land somewhere around 35%. If you run a full service restaurant, expect your food cost percentage to land somewhere around 35%. Here’s what you need to know.

Food 71

Food Seasonal Menu Point of Sale Waste 71

Notch

JANUARY 31, 2019

How to calculate your overall food cost percentage Let’s start at the highest level. If you run a full service restaurant, expect your food cost percentage to land somewhere around 35%. If you run a full service restaurant, expect your food cost percentage to land somewhere around 35%. Here’s what you need to know.

Food 52

Food Seasonal Menu Point of Sale Waste 52

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. To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news.

Healthcare 206

Healthcare Employee Relations Online Ordering Customer Service 206

Restaurant365

MAY 7, 2020

General managers and restaurant owner/operators should create checklists for crew and managers to use during their shifts. As states and localities start to reopen, restauranteurs begin to prepare for transitioning from off-premise channels to reopening their dining rooms, albeit in a limited approach. Covering the Basics.

Food Safety 142

Food Safety Cash Management Point of Sale Social Media 142

KaTom

JUNE 25, 2020

Two years later, in the midst of an unprecedented pandemic that devastated the foodservice industry and caused a shift in focus to carryout and delivery operations, phasing out disposable utensils and straws no longer seems realistic – at least for now. Best Biodegradable Utensils & Alternatives to Plastic Straws. Wooden Cutlery.

White Paper 102

White Paper Front of House Compost Mobile Ordering 102

Xtra Chef

AUGUST 12, 2020

You just need to understand how to simplify the calculations required and the food cost controls that can be implemented. You just need to understand how to simplify the calculations required and the food cost controls that can be implemented. How to Calculate Plate Cost. How to Calculate Period Cost. The good news?

Food 120

Food Inventory Waste Food Order 120

Modern Restaurant Management

MAY 12, 2020

In this edition of MRM News Bites, read about efforts to help the restaurant industry and heroes as well as "new normal" restaurant technology and products. Dining Bond Goes Global. The Dining Bond Initiative, a campaign that helps get funds to restaurants impacted by the coronavirus COVID-19, has gone global.

Mobile Ordering 150

Mobile Ordering Online Ordering Food Order Recycling 150

Black Box Intelligence

NOVEMBER 1, 2021

Dive deeper into the state of the quick service segment with our newest research: How Quick Service is Outpacing the Restaurant Industry in Sales & Traffic. Click here to see how Workforce Intelligence can help you. . Grocery Share of Wallet Has Returned to Pre-COVID Levels . Click here for the free download. .

Fast Casual 84

Fast Casual Guest Recovery Fine Dining Point of Sale 84

EATER

JULY 22, 2021

Within weeks, as the pandemic began to disproportionately affect Black communities like his own, he wanted to offer something beyond running a takeout program for the well-off, so he partnered with the anti-food-waste certified B Corp Too Good to Go , to donate leftover food. Chef Russell Jackson was tired. Tom McGovern.

Fine Dining 112

Fine Dining Back of House Dine-in Front of House 112