Hot Schedules

MAY 18, 2021

F or Star Wars fans across the galaxy (at least those who use the Gregorian calendar), May the Fourth was a rallying point to commemorate the beloved franchise. The Fourth Awakens For Star Wars fans across the galaxy (at least those who use the Gregorian calendar), May the Fourth was a rallying point to commemorate the beloved franchise.

Franchise 148

Franchise Franchising Employee Relations Point of Sale 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. For any specific period, you can calculate your total labor cost with the following formula: Employee Wages + Payroll Taxes + Benefits + Insurance = Total Labor Cost.

Point of Sale 78

Point of Sale Insurance Inventory Cash Management 78

Restaurant365

MARCH 18, 2020

Especially in uncertain times, an important factor in decisions about how to operate your restaurant is your break-even point. Essentially, your break-even point is what sales you need for a certain period of time to not lose money, or “break even.” How to Determine If You Should Trim Menu Offerings.

Point of Sale 158

Point of Sale Delivery License Inventory 158

Restaurant365

MAY 26, 2020

If your restaurant is emerging from survival mode to a break-even point or even slight profitability, it is important to reevaluate and tune up the largest expense for your restaurant: your restaurant prime cost. Restaurant prime cost overview. Prime Cost Formula Review. CoGS (Cost of Goods Sold).

Point of Sale 148

Point of Sale Employee Relations Inventory Waste 148

Hot Schedules

MARCH 29, 2021

For only a short span of time, he now has the experience and the expertise to point out his personal learnings along the way of progressing as a Product Owner. Where Business Meets Technology. Assen Kapitanov on His Journey as a Product Owner at Fourth. How this is done may vary widely across organizations, scrum teams, and individuals.

Technology 148

Technology Insurance Healthcare Recruiting 148

Restaurant365

FEBRUARY 25, 2020

In addition, it’s important to remember that while your profit may be in dollars, your profit margin is your profit expressed as a percentage of sales. While profit margin may be a widely known metric, it can be difficult to fully understand everything that affects the calculation. Net Profit Margin. Full-Service Restaurants.

Loyalty Program 183

Loyalty Program Fast Casual Point of Sale Online Ordering 183

BNG Point of Sale

SEPTEMBER 2, 2021

This blog post will go over the typical restaurant overhead costs and expenses, including rent, utilities, labor wages for employees, licenses and permits, food cost percentages, and more. The costs in this budget include the rent payments, the salaries, insurance, property taxes, and everything else. A rising tide raises all boats.

Employee Relations 52

Employee Relations License Point of Sale Food Supply 52

Restaurant365

SEPTEMBER 23, 2021

For instance, since restaurants primarily sell food and drink, inventory turns over at a very frequent rate, and sales are made up of a high number of transactions. Between inventory, sales, and other data points like labor, restaurants generate an enormous amount of data. What specific issues do restaurants face in accounting?

Cash Management 147

Cash Management Point of Sale POS Inventory 147

7 Shifts

MARCH 16, 2022

That's why it is important to learn how to motivate your restaurant employees. We are most productive and responsive when we are happy, so it makes sense to create an environment that fosters this kind of positive emotion. Worse yet, some may leave simply because they do not feel valued or that there is no meaning attached to the work they do.

Front of House 370

Front of House Back of House Communication Customer Service 370

Restaurant365

APRIL 15, 2021

This blog post was originally published on September 10, 2019 and updated on April 15, 2021. With detailed numbers about your total costs and total sales breakdowns, a P&L provides actionable insight into the strengths and weaknesses of your business. The revenue calculation pulls from restaurant menu sales data. Prime Cost.

Point of Sale 78

Point of Sale Cash Management Beverage Insurance 78

Clover - Restaurants

MARCH 26, 2024

Thousands of food and beverage makers across the United States use cottage food laws to sell edible or potable items they’ve made in their own homes. But it’s tricky: The laws vary by state and can even vary by county or city. Many areas restrict cottage wares to a certain quantity of canned or baked goods (think pickles, jams, and cookies).

Food Truck 52

Food Truck Cash Management Website Management Small Business 52

Restaurant365

APRIL 19, 2022

Your total restaurant labor cost includes all expenses related to labor, from salaries and hourly wages to payroll taxes, bonuses, overtime, worker’s compensation, and benefits such as health insurance. On average, most restaurant businesses target a labor cost percentage between 25-35% of sales. What is a good labor cost percentage?

Point of Sale 78

Point of Sale FOH Front of House Back of House 78

Restaurant365

DECEMBER 17, 2019

Instead, gradual sales growth will help your business gain traction and develop a solid foundation. Recurring restaurant costs would include costs like lease or mortgage payments, employee salaries, food and beverage costs, utilities, insurance and permits. Costs of Opening and Running a Restaurant. Restaurant Startup Costs Breakdown.

Point of Sale 120

Point of Sale License Insurance Employee Relations 120

Restaurant365

AUGUST 19, 2021

Your overall profit margin depends on your sales relative to expenses. And while it is critical to focus on increasing your sales, one of the most important parts of accounting basics is starting with accurate recording of your expenses. Occupancy expenses (fixed costs such as rent, property taxes, and property insurance).

Inventory 147

Inventory Management Management Employee Relations 147

Modern Restaurant Management

SEPTEMBER 25, 2020

In four years of operation, he’s doubled his sales every year, and today pulls in more than $475,000 a year. The UpFlip team interviewed the Vet Chef crew to find out, and for those questions that weren’t answered in the interview, you can find them on the UpFlip blog. Kyle Gorlie opened his Vet Chef food truck in 2016.

Food Truck 231

Food Truck Food Food Safety Point of Sale 231

Restaurant365

MARCH 30, 2020

If you haven’t been doing delivery before this point, even if you are using your own team, there are barriers to entry including: Securing equipment (like hot bags, to-go packaging). Expanding “off-premise” insurance coverage. Start with the following: Revisit your insurance policy. Completing staff training.

Delivery 78

Delivery Operations Insurance Cash Management 78

Modern Restaurant Management

AUGUST 16, 2021

This edition of MRM Research Roundup features the latest facts and figures of restaurant operations, the state of business dining, and the mid-year gift card report. The State of the Restaurant Industry. foodservice industry. Quick service restaurants (QSRs), representing 81 percent of restaurant visits in the U.S., “The U.S.

2021 179

2021 Guest Recovery 2019 Loyalty Program 179

Indoor Media

SEPTEMBER 18, 2018

This blog is supposed to be a resource for our customers, both current and potential. We talk about getting ROI on your advertising, tips for Insurance Agents , Realtors , Restaurants , Dry Cleaners , and Auto Shops. Our sales team were very upfront about that. We have articles about Coupon Advertising and Brand Advertising.

Advertising 78

Advertising Point of Sale Customer Service Coupons 78

Restaurant365

OCTOBER 1, 2021

It can be calculated with the following formula: Gross Profit = Total Sales – CoGS. Your gross profit margin is expressed as a percentage, which you can use to understand how much of every dollar you make goes to your profit margin: Gross Profit Margin = (Gross Profit ÷ Total Sales) x 100. Why restaurant profit margins are low.

Point of Sale 78

Point of Sale Food Truck Inventory Loyalty Program 78

Restaurant365

FEBRUARY 19, 2020

Non-controllable costs, like the fixed costs of rent, insurance, and salaries, are predictable expenses. Controllable costs, like your prime cost of food and labor, fluctuate over time with vendor prices, sales, and other external factors. Occupancy expenses: fixed costs like rent, property taxes, and insurance.

Point of Sale 120

Point of Sale Cash Management Inventory Consumer Goods 120

Restaurant365

OCTOBER 23, 2019

While many restaurant owners focus on increasing total sales, in order to add to your bottom line, you also need to focus on decreasing costs. COGS totaled takes into account the ingredients that make up your food andbeverage sales, and related supplies (like napkins or coffee filters). What to Include In Your Prime Cost Formula.

Point of Sale 74

Point of Sale Inventory Employee Relations Insurance 74

The Restaurant Expert

JANUARY 24, 2019

The prime cost formula is your total cost of goods sold (to be calculated properly requires weekly or monthly inventories to calculate use because purchases divided by sales are NOT accurate), plus your total labor cost, including taxes, benefits and insurance, then divided by your gross sales (sales before discounts, not including sales tax).

Insurance 54

Insurance Point of Sale Inventory Download 54

Restaurant365

APRIL 1, 2020

A healthy, positive cash flow is necessary to pay your bills and grow sales. Understanding your cash flow not only keeps your operation afloat, but it also prepares you to handle unexpected changes in sales and expenses. Forecasting enables you to better understand your future financial health, based on your sales and prime costs.

Cash Management 98

Cash Management Management Management Point of Sale 98

The Restaurant Group

SEPTEMBER 16, 2020

These challenges have been especially taxing on the restaurant industry and its more than 13.5 million employees (as of 2019), both of which have been especially hard hit by the necessary restrictions. According to the National Restaurant Association, as of mid-September, 1 in 6 restaurants had shut their doors, either permanently or long-term.

Online Ordering 148

Online Ordering Delivery Point of Sale Customer Service 148

Restaurant365

MAY 14, 2021

With P&L data in hand, you can create better budgets, make decisions about labor or food, or spot big trends in your sales. From ordering new inventory to having a bump in sales after an extra busy Saturday night, every transaction that happens in your restaurant changes the balance of at least two accounts. Chart of Accounts.

Management 78

Management Management Point of Sale Inventory 78

Bingage

JANUARY 15, 2020

The point of understanding is, becoming a restaurateur involves uncountable responsibilities to perform. As a restaurant owner, take a job to plan your business, pick at least one point that makes you different from your competitor. Owning a Restaurant is quite challenging but at the same time, it’s a rewarding role.

Food Truck 96

Food Truck Employee Relations Email Marketing Point of Sale 96

Restaurant365

AUGUST 19, 2020

Successful restaurant owners and operators don’t just provide great food. For food service and hospitality in particular, an essential part of the guest experience is the interaction with employees. The people piece of the puzzle can be challenging for restaurants. Human resources and payroll overview. varying wage and tip income regulations.

Restaurant Law 131

Restaurant Law Recruiting Employee Relations Food Safety 131

Apicbase

JUNE 16, 2023

This blog provides an organised overview of the key metrics multi-site restaurant brands should track. Whether you’re looking to improve customer satisfaction, increase sales, or reduce costs, tracking these metrics will bring clarity to your restaurants’ performance and help you achieve your goals. Why Are Metrics Important?

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Restaurant365

OCTOBER 14, 2020

Inaccurate numbers can, at best, point you in the wrong direction, and at worst, lead to unsound financial decisions. When creating a restaurant budget, there are four main areas to consider: Track Your Restaurant Sales. Your restaurant sales, or income, are one of the biggest factors in your budget. Collect data.

Point of Sale 78

Point of Sale Email Marketing Cash Management Advertising 78

Restaurant365

JUNE 17, 2020

Your restaurant payroll cost is not fixed and may fluctuate with sales. Employee insurance. Your payroll percentage is one of the most important metrics to track, because it indicates how much you’re spending on labor relative to your sales. Importance of payroll cost and its percentage of sales. Payroll taxes.

Tip Distribution 78

Tip Distribution Point of Sale Employee Relations Restaurant Law 78

Margin Edge

APRIL 16, 2020

In short order, we hope to have three additional posts covering the impacts of unemployment insurance on the PPP, creative and high impact ways to deploy your PPP funds, and the specifics around documentation as you begin to think about reimbursement. You can restore your full workforce at any point before June 30th.

Government 96

Government Employee Relations Point of Sale 2020 96

EATER

OCTOBER 1, 2020

In the late aughts, Rivera ran his own mortgage insurance and financial services business when the Great Recession hit. He was forced to shift primarily to insurance. To save some money, he started cooking all of his meals at home and blogging about his successes and failures in the kitchen, mostly posting pictures of his process.

Back of House 126

Back of House Front of House Food Order Social Media 126

EATER

AUGUST 22, 2022

It was April 2017, a seventh season of the show would air in a couple of months, and a friend had come to Chicago to attend this dinner with me, not because we loved Game of Thrones — neither of us had watched for years at that point — but because the idea of a fannish dinner was exciting. This version was dyed with squid ink.)

Fine Dining 101

Fine Dining 2012 Reference Social Media 101

BNG Point of Sale

JANUARY 3, 2022

This could be a sale of goods or services at your storefront location, online sales through an eCommerce website like Amazon or eBay, phone transactions, or even checks. But, like most things in life, there is a method to the madness. Here are the eight keys to making sense of our fees. . What Is a Credit Card Processing Fee .

Customer Service 52

Customer Service Retail Equipment Insurance 52

BNG Point of Sale

JANUARY 3, 2022

This could be a sale of goods or services at your storefront location, online sales through an eCommerce website like Amazon or eBay, phone transactions, or even checks. But, like most things in life, there is a method to the madness. Here are the eight keys to making sense of our fees. . What Is a Credit Card Processing Fee .

Customer Service 52

Customer Service Retail Equipment Insurance 52

EATER

JULY 22, 2021

Chef Russell Jackson opened the fine dining restaurant Reverence in Harlem just months before the pandemic began. Chefs Russell Jackson and Ian Boden struggled to reconcile their visions of fine dining with their communities’ desires. Chef Russell Jackson was tired. He let out a sigh, rubbing his hands over his face, dusty with five-o’clock shadow.

Fine Dining 116

Fine Dining Back of House Dine-in Front of House 116

Restaurant Law

JANUARY 14, 2018

for permanent lawful residence; (c) have been convicted of any felony, or promoting or permitting prostitution, or the sale of liquor without an alcoholic beverage license; (d) are police officers or police officials; (e) have had an alcoholic beverage license revoked; or (f) presently hold a wholesale license.

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License Back of House Document Restaurant Law 40