Focus POS

SEPTEMBER 3, 2020

These can help you identify causations and correlations between different factors that can influence your staff’s performance. Order errors don’t just cost you in reputation and customer satisfaction—they cost you in food waste. On top of that, you lose out on money from paper waste when you rely on paper order slips.

POS 174

POS Waste Customer Service Customer Experience 174

Focus POS

JANUARY 16, 2020

With this much influence, restaurants need to woo Gen Z inside their doors. Are you engaging in influencer marketing? Where previous generations responded to celebrity marketing and influence, Gen Z is much more receptive to more relatable social influencers. Influencers. Micro-influencers. Celebrities.

Social Media 128

Social Media Recycling Influencer Compost 128

The Rail

JULY 5, 2024

This blog will explore essential restaurant management tips that will help you enhance profitability and drive success in the competitive food service industry. Additionally, ensure that your employees understand the importance of portion management and how to reduce food waste by handling and storing food properly.

Management 130

Management Management Loyalty Program Point of Sale 130

Focus POS

JANUARY 15, 2020

The first step to understanding the true ROI from a restaurant POS system is to determine quantifiable factors that are influenced by the POS. This can help you pinpoint areas of theft and waste, and help you accurately forecast your inventory needs. These could include things like: Speedier checkout. Tighter inventory control.

POS 151

POS Front of House Inventory Loyalty Program 151

Xtra Chef

AUGUST 12, 2020

Waste Not, Want Not. Find more information in this blog post. Food and labor costs are controllable, “prime” expenses, which means that you or restaurant management have direct control over their influence on profits—or losses. This will help eliminate food waste. Waste Not, Want Not.

Food 120

Food Inventory Waste Food Order 120

Restaurant365

FEBRUARY 25, 2022

According to the 2022 survey produced in partnership with the National Restaurant Association and the American Culinary Federation, the top 5 regions expected to influence American menus in 2022 are: Southeast Asian (Vietnamese, Singaporean, Filipino). Here’s how to get started: Menu Item Costs = Cost of Each Ingredient + Cost of Purchase.

2022 148

2022 Menu Seasonal Menu Pricing 148

Modern Restaurant Management

MAY 12, 2020

Dunkin’s transition to paper cups will remove approximately one billion foam cups from the waste stream annually. This transition, along with the move to the double-walled paper cups, will remove a collective 19 million pounds of polystyrene from the waste stream annually. franchisees for use in their restaurants.

Mobile Ordering 376

Mobile Ordering Online Ordering Food Order Hospitality 376

The Restaurant Group

JANUARY 27, 2020

According to the National Restaurant Association’s “What’s Hot” report, American Culinary Federation chefs named sustainability and waste reduction in the top trends of the year. The focus of the resulting report is on the conservation of resources, waste management, and consumer insights.

Sustainability 88

Sustainability Recycling Compost Waste 88

Restaurant365

JANUARY 27, 2022

The ease of making changes to a QR code menu allows you to reduce food waste by adding specials to quickly sell inventory that’s approaching its expiration date. QR code menus can reduce wasted food because it minimizes ordering miscommunication and errors. Create Last-minute Specials to Move Perishable Products.

Mobile Ordering 148

Mobile Ordering Social Media Customer Experience Online Ordering 148

Restaurant365

JUNE 22, 2021

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. Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Train your store-level managers.

Compost 88

Compost Food Waste Front of House 88

Restaurant365

JANUARY 28, 2020

The best forecasting depends on how you manage information, how much data you have access to, and the unique factors that influence the day-to-day of your business plan. First, because if it’s not on your shelf, you can’t waste it, sales forecasting can help limit food waste.

Inventory 145

Inventory Seasonal Menu Employee Relations Customer Experience 145

Restaurant365

SEPTEMBER 23, 2021

Your restaurant must categorize food costs correctly, tracking inventory and food waste to order at the right level for sales. Your restaurant has some influence and control over food and labor costs, making these expenses critical to track and understand. Prime Cost. Your prime cost covers your two largest expenses, CoGS and labor.

Cash Management 147

Cash Management Point of Sale POS Inventory 147

Restaurant365

SEPTEMBER 3, 2021

Data should heavily influence labor cost decisions, but many restaurants struggle with how to fully utilize it. The difference between the two represents food that is being wasted due to errors, spoilage, or improper usage. Minimizing Food Waste. Optimizing Labor Costs.

Waste 78

Waste Cash Management Point of Sale Front of House 78

Restaurant365

APRIL 1, 2021

For multi-unit restaurant operators, your store-level restaurant manager is one of the greatest influences on an individual location’s performance. Managers’ influence on hiring and employee retention. Inventory informs your prep work, allowing you to save unnecessary labor costs and minimize food waste.

Management 78

Management Management Inventory Hiring 78

Hot Schedules

OCTOBER 28, 2019

What it is: Menu engineering is the study of the profitability and popularity of menu items and how these factors influence the placement of items on a menu. We have a suggestion: stop rogue purchasing, eliminate paper from the entire purchase-to-pay process and tackle waste. Start tracking waste. Menu Engineering.

Inventory 60

Inventory Menu White Paper Download 60

Restaurant365

NOVEMBER 19, 2020

Actually having numbers mapped to inventory use gives you the opportunity to examine the “why” behind your food cost variance (shrinkage, waste, breakage of contract prices, etc). With restaurant inventory systems in place, management has the bandwidth to spend time on increasing portioning accuracy or monitoring food waste.

Food 78

Food Point of Sale Inventory Waste 78

The Restaurant Group

JULY 25, 2024

These may include: Identifying your cost per item before setting a price Using the First In, First Out (FIFO) method to limit waste Analyzing trends to guide your purchasing decisions for the season Working with a diverse range of vendors to source items economically We also recommend using digital inventory apps to deter overstocking and theft.

Hiring 78

Hiring Loyalty Program Website Management Cash Management 78

Restaurant365

MARCH 10, 2022

Inefficient restaurant inventory management practices, improper storage, gaps in inventory logs, theft, and waste are among the top reasons that cause even the most successful kitchens to fail. Keep a Waste Log to reduce your theoretical variance. The act of logging waste reduces waste. Theoretical Food Cost. Mistake #3.

Inventory 78

Inventory Management Management Merchandise 78

The Restaurant Group

DECEMBER 13, 2024

Restaurants are leading the charge with zero-waste cooking and innovative approaches to repurpose ingredients. Global Flavors Influencing Menus Southeast Asian Culinary Influence The bold, aromatic spices of Southeast Asia are captivating diners worldwide.

2025 78

2025 Seasonal Menu Sustainability Customer Experience 78

Restaurant365

AUGUST 6, 2021

Forecasting can help prevent understaffing that results in negative customer experiences, as well as overstaffing that wastes labor hours. It can also help you order inventory and prep at appropriate levels, ensuring you are not contributing to food waste or running out of key items from your menu.

Point of Sale 78

Point of Sale Inventory 2021 2020 78

The Restaurant Group

AUGUST 7, 2024

Tap into psychology to influence guest behavior and boost your bottom line. Furthermore, restaurateurs must think about food storage to minimize food waste. Reduce the number of items on your menu to avoid decision fatigue. Highlight high-margin items to help customers make the “right” choice.

License 78

License Certification Advertising Point of Sale 78

Focus POS

JUNE 27, 2019

This costly waste can be prevented by using your POS to auto-generate reorders when pre-defined levels are reached. Because your employees have so much influence over the customer experience, it’s important to ensure your management is sufficient. » Properly staff. Set schedules. Proper scheduling requires accurate labor forecasting.

Management 121

Management Management Franchise Franchising 121

Culinary Cues

NOVEMBER 4, 2023

These are the talented people who view their age as an opportunity. [] DON’T LET THIS KNOWLEDGE GO TO WASTE: “I’ve spent all this time learning and growing, contributing and making a difference, helping others succeed and pushing younger people to aspire for greatness; I have volumes of knowledge – if I stop will it all be for naught?”

Coaching 450

Coaching Uniforms Waste License 450

Gourmet Marketing

SEPTEMBER 23, 2021

Follow our blog to soak up some of the lessons we’ve learned along the way. In addition, having vegan options means that you’ll be featured on different websites and blogs that specifically talk about vegan options in their local area. Don’t waste your time or money in the wrong channel. Restaurant Marketing Ideas.

Marketing 61

Marketing 2021 Social Media Website Management 61

Restaurant365

NOVEMBER 19, 2019

Automating tools like recipe costing, or using software like smart prep to reduce waste, can help streamline the business and adapt to food cost fluctuations. Tracking food waste trend reports, production stats, and recipe cost by location or time period can help identify inconsistencies.

2020 92

2020 Operations Mobile Ordering Social Media 92

Bingage

APRIL 4, 2023

Start Scheduling your Content This is a new feature by Instagram, In which without wasting time logging in to Instagram every time, you can schedule a month’s content in advance. Ask For Honest Reviews From Instagram Influencers Customers aren’t looking for positive reviews; they crave for honest reviews. Sign Up Now 4.

Marketing 52

Marketing Social Media Customer Experience Consumer Goods 52

Restaurant365

SEPTEMBER 17, 2019

Your sitting inventory (in product or dollars) is one of the main factors influencing your food cost and your bottom line. Proper restaurant inventory management can minimize loss and waste, helping you spot inefficiencies in your operations. So, how do you to manage restaurant inventory accurately and efficiently?

Inventory 60

Inventory Mobile Ordering Food Supply Point of Sale 60

Future Food

APRIL 20, 2020

We take the responsibility of influencing students dining habits on campus very seriously, as shaping their behaviours beyond this, is a pipe dream. Related Future Food Blogs Cover Image: Australian National University (Image via Visit Canberra).

Beverage 78

Beverage Hospitality Point of Sale Customer Experience 78

The Restaurant Group

MARCH 23, 2020

They take into account the how the design will influence your target audience and local market segment. Less room is allocated to the kitchen and storage areas and in most cases you must account for additional disposable storage areas, waste receptacles, dining room beverage stations and more. Understanding functionality.

Design 78

Design Fast Casual Fine Dining Food Order 78

Restaurant365

OCTOBER 14, 2020

While some costs for your restaurant business are out of your control (see next section), your prime cost is something you can influence through careful monitoring. However, other recurring expenses like utilities or waste disposal may creep up over tie. Track Other Operating Expenses. Some operating costs, like rent, will be fixed.

Point of Sale 78

Point of Sale Email Marketing Advertising Cash Management 78

Bingage

OCTOBER 31, 2019

It’s going to be a waste of time and resources as well. Speaking of mobile, influencer marketing is also gaining serious traction. Mobile and social media both play a huge part in the success of many influencer-based campaigns. The post 3 Methods That Innovative Companies Use CRM Software appeared first on Bingage Blog.

Innovation 40

Innovation Email Marketing Point of Sale Customer Experience 40

Bingage

OCTOBER 31, 2019

It’s going to be a waste of time and resources as well. Speaking of mobile, influencer marketing is also gaining serious traction. Mobile and social media both play a huge part in the success of many influencer-based campaigns. The post 3 Methods That Innovative Companies Use CRM Software appeared first on Bingage Blog.

Innovation 8

Innovation Email Marketing Point of Sale Customer Experience 8

Rocket Fuel

JANUARY 18, 2025

This reduces food waste, lowers costs and guarantees consistent quality, which is critical in maintaining customer satisfaction. Innovations in fast food offerings Many trends in quick service restaurants have become heavily influenced by consumer demands for health, sustainability and convenience.

2025 52

2025 Mobile Ordering Food Customer Service 52

MBB Hospitality

NOVEMBER 28, 2023

This includes optimizing your inventory to reduce waste, negotiating with suppliers for better rates, and employing technology to streamline operations. Collaborate with food bloggers and influencers to create buzz around your restaurant.

Loyalty Program 52

Loyalty Program Customer Service Customer Experience Social Media 52

PathSpot

JULY 16, 2024

Every step taken, from kitchen preparation to serving the table, influences how customers perceive and trust your establishment. Additionally, effective storage practices preserve ingredient quality and freshness, minimizing food waste and enhancing cost efficiency through digital food labeling.

Food Safety 40

Food Safety Kitchen Safety Food BOH 40

Notch

SEPTEMBER 11, 2018

But not only is that expensive — having ingredients on hand for that many menu items increases overhead costs and waste. If so, it’s time to cut them loose now before their bad influence spreads. It’s easy to fall into the trap of trying to please everyone by offering tons of menu choices. It’s also not what diners want.

Leadership 52

Leadership Hiring Coaching Food Order 52

Notch

SEPTEMBER 11, 2018

But not only is that expensive — having ingredients on hand for that many menu items increases overhead costs and waste. If so, it’s time to cut them loose now before their bad influence spreads. It’s easy to fall into the trap of trying to please everyone by offering tons of menu choices. It’s also not what diners want.

Leadership 45

Leadership Hiring Coaching Food Order 45