Restaurant365

JULY 9, 2020

Restaurant inventory management is the process of monitoring the food and beverage ingredients in your restaurant. Monitoring your inventory documents what food and beverage product is coming into your restaurant, what is leaving your restaurant as product sold, and what remains on your shelves and refrigerator. Sitting Inventory.

Inventory 78

Inventory Management Management Food Supply 78

Restaurant365

JULY 21, 2021

When it comes to restaurant inventory, there are a lot of moving pieces. Understanding how to master restaurant inventory management is an invaluable skill. Your inventory control tracks what is coming in and out of your restaurant and what is left over during a certain period of time.

Inventory 78

Inventory Management Management Waste 78

Culinary Cues

MARCH 26, 2022

Again, turn to the National Restaurant Association for guidance. [] PRICING YOUR MENU BY COMPARISON. More often than not – the success of your restaurant begins with effective menu planning, proper pricing, and consistent execution. www.harvestamericacues.com BLOG. Never lose sight of the importance of this.

Cash Management 371

Cash Management Social Media Restaurant Law Communication 371

Restaurant365

FEBRUARY 25, 2022

Operators can determine what works best for their individual business by testing a new menu item during popular times such as happy hour or brunch. Rather than recreating your menu to include short-lived menu items – which can be pricey – promote these items on table tents and special boards. The menu price is $8.00.

2022 148

2022 Menu Seasonal Menu Pricing 148

Restaurant365

APRIL 14, 2020

Successful restaurant operations, in any kind of economy, depend on well-managed restaurant food inventory. Much of the typical food and beverage inventory in restaurants tends to have a relatively short shelf life, making accurate inventory numbers essential to run a functioning kitchen, make economical orders, and adapt to long-term trends.

Inventory 109

Inventory Delivery Management Management 109

Restaurant365

OCTOBER 16, 2019

When most restaurant owners think about how to manage restaurant inventory, they think of food cost control. For restaurant owners, inventory control is closely related to accounting and food cost management. The nuts and bolts of restaurant inventory management. Inventory tracking also includes product transfers between stores.

Inventory 113

Inventory Management Management POS 113

Restaurant365

AUGUST 4, 2020

You invest a large amount of your budget in inventory. When that inventory is wasted, stolen or spoiled before it’s sold, it must be written off as an expense in the books. Integrating inventory management with accounting facilitates better inventory control. What is restaurant inventory management?

Inventory 78

Inventory Management Management Cash Management 78

Culinary Cues

MAY 13, 2023

PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 800 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 70 interviews with the most influential people in food

Hotels 431

Hotels Point of Sale Cash Management Training 431

Culinary Cues

MARCH 3, 2021

Down the street – a cadre of small independent restaurants with smaller staff requirements and tasty rustic menus would have been profitable except rents on their space had gone through the roof ever since this high end, 8-course menu, mecca restaurant opened its doors. www.harvestamericacues.com – BLOG.

Dine-in 420

Dine-in Small Business Seasonal Menu Café 420

Apicbase

JANUARY 4, 2023

The cost of ingredients and other materials has gone up, making it necessary for restaurateurs to find creative ways to adjust their pricing and make their businesses more efficient. To manage their costs and increase efficiency, more and more food service companies are working with an inventory management system for F&B.

Inventory 52

Inventory Customer Service Food Supply Food Order 52

7 Shifts

APRIL 3, 2020

That is what we are going to answer in this blog—providing you with steps you can take right now to reduce your costs and boost your revenue to keep your restaurant profitable during COVID-19. Pro tip: Look at implementing an inventory tracking system like Xtra Chef —it might be a new cost, but it will pay for itself in better food costing.

BOH 368

BOH POS Influencer Point of Sale 368

Culinary Cues

MAY 24, 2022

NEXT: The menu. It seems obvious that you should have a menu that plays off of those strengths. If you aren’t sure, then check out the competition, talk to people in the community, and keep your menu rather fluid at first until you discover what works. www.harvestamericacues.com BLOG. BOY, THAT’S HARD ADVICE TO GIVE.

Café 388

Café Take-out License Small Business 388

Restaurant365

MARCH 10, 2020

When you think of your restaurant finances, do you think of your inventory? Your restaurant inventory management is an oft-forgotten component of your finances, but the amount of product you have on hand represents a large part of your budget. What is Restaurant Inventory Management? Sitting Inventory.

Inventory 103

Inventory Management Management Waste 103

Clover - Restaurants

MAY 7, 2024

Executive Chef Job Description As Executive Chef, your breadth of professional experience is matched by your passion for culinary excellence, strong leadership skills, and creative flair for menu development. Provide valuable input on pricing, menu adjustments, and marketing initiatives to enhance the overall dining experience.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

Culinary Cues

AUGUST 28, 2020

I don’t know what that means for your operation but take an inventory and look for the sensual interaction with guests. Whether it’s menu, special events, feature nights, or catchy pricing packages – do something that keeps people guessing and returning to your social media posts for more news. www.harvestamericacues.com BLOG.

Social Media 438

Social Media Communication Loyalty Program Training 438

Restaurant365

NOVEMBER 12, 2019

Every customer who orders from your restaurant takes a look at your menu, making it one of the most important pieces of your restaurant marketing. With this visibility, restaurant menu engineering provides a huge opportunity to grow your profits and ensure a great customer experience. Getting started with menu engineering.

Menu 101

Menu Point of Sale Seasonal Menu Pricing 101

Culinary Cues

SEPTEMBER 27, 2023

So, let’s take inventory. This needs to change through a different approach to menu planning and pricing and tighter controls on waste and portioning. How we approach this determines our assessment of what we have chosen to do for a career. TEAM DEPENDANT I know, this is listed as a “pro” as well.

Employee Relations 391

Employee Relations Fine Dining Training Communication 391

Xtra Chef

JULY 15, 2020

Plus, the prices of ingredients are fluctuating frequently due to supply chain and logistical challenges. In this blog, discover effective restaurant management techniques to reduce food cost and position your restaurant for short- and long-term financial success. Streamline restaurant inventory management to reduce food cost.

Management 91

Management Management Food Inventory 91

Restaurant365

MARCH 10, 2020

When you think of your restaurant finances, do you think of your inventory? Your restaurant inventory management is an oft-forgotten component of your finances, but the amount of product you have on hand represents a large part of your budget. What is Restaurant Inventory Management? Sitting Inventory.

Inventory 78

Inventory Management Management Waste 78

Culinary Cues

DECEMBER 3, 2022

I turn on the news as background noise (there’s never any good news) and I faintly catch the key points about another mass shooting, climate anomalies, political battles, the lingering pandemic, and the rising price of goods. It will be all consuming, I’ll need to get to menu planning today. www.harvestamericacues.com BLOG.

Back of House 341

Back of House Hotels Front of House Book 341

Clover - Restaurants

APRIL 9, 2024

Bulk ordering also allows restaurant owners to get competitive pricing and improve profit margins. Many suppliers also offer expert advice on menu planning, cost-saving strategies, and industry knowledge that can help you navigate the complexities of opening for guests. How much of each ingredient do you use?

Food Supply 98

Food Supply Online Ordering Food Truck Food Order 98

Restaurant365

OCTOBER 29, 2021

You can use back-office restaurant technology to support a positive guest experience in areas such as payment, inventory and food costs, and staff scheduling. With QR codes, guests needn’t touch a menu or even a paper receipt. Tight inventory control ensures menu item availability.

Customer Experience 158

Customer Experience Technology Mobile Ordering Inventory 158

Margin Edge

FEBRUARY 3, 2022

In that case, this blog can be a reassurance that either you’re on the right track (who doesn’t love a reminder that you’re doing the right thing?) Take consistent inventories. Keep your menu seasonal. Analyze your menu. Take Consistent Inventories (We Know, We’re Sorry). 6 Ways to Reduce Food Costs. Track waste.

2022 98

2022 Food Seasonal Menu Waste 98

ChefMod

MAY 13, 2024

AP automation solutions specifically designed for hospitality help restaurant owners optimize their purchasing process, recipe management, inventory, analytics, GL mapping, and visibility into expenses across all suppliers. This capability is crucial for accurate cost review, inventory management, and maintaining consistency in procurement.

Cash Management 40

Cash Management Inventory Audits Management 40

Restaurant365

MAY 20, 2020

For example, your daily sales numbers show you which menu items are the most profitable and popular as well as the times when the most orders are placed. Using this data, you can pare down your menu to include only star items and predict the number of employees needed to assist during the busiest order times. Controlling food costs.

Inventory 148

Inventory Food Order Customer Experience Waste 148

ChefMod

OCTOBER 20, 2021

Food costing solutions eliminates the dull, tedious manual work associated with food costing and pricing processes. That results in superior inventory management, which is critical when dealing with perishable produce. Accurate forecasting anticipates how much inventory you need to avoid overstocking and stock runouts.

Catering 52

Catering 2022 Pricing Food Supply 52

Restaurant365

JANUARY 18, 2022

Pre-consumer waste is all food that’s wasted before it gets to the customer, like spoiled inventory and kitchen scraps. Food waste reduction requires some additional work to properly store, monitor, and use inventory ingredients, so employees must be fully invested in the process. Change up your menu. Reduce spoilage.

Waste 147

Waste Compost Food Consumer Goods 147

Restaurant365

JULY 24, 2020

The focus of this blog post is to help existing restaurants launch their own ghost kitchens. They can view the menu, place an order, and pay for their food with a credit card or bank transfer. Optimize Your Menu for Delivery. Factor Delivery Costs into Your Ghost Kitchen Menu Prices. How a ghost kitchen works.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

Sling

APRIL 27, 2023

These essential activities include everything from scheduling your team , assigning tasks , and managing inventory to controlling labor costs , executing payroll , and complying with labor laws. But it’s about more than just ordering as much inventory as your storage spaces can hold and hoping for the best.

Operations 78

Operations Management Management Inventory 78

Xtra Chef

JULY 6, 2020

The Product Mix Margin (PMIX) Report shows you the variance between your anticipated margin on menu items versus the actual margin based on actual sales, discounts, etc. Get an Inventory Summary Report to analyze opening and closing numbers. Under Operation Reports, you’ll see the new Inventory Summary option.

Inventory 126

Inventory Customer Experience Back of House Social Media 126

Culinary Cues

MAY 15, 2021

Our business model requires too much labor: At the same time as we step back it becomes vividly apparent that our method of operation and the menus that we provide require too many hands. Our menus are too large: The days when the way to customer satisfaction was through extensive variety are probably gone. PLAN BETTER – TRAIN HARDER.

Customer Experience 392

Customer Experience Cash Management Customer Service Front of House 392

Cheetah

MAY 11, 2021

Once you have a grasp on your establishment’s total allowed capacity, give some thought to the following: Inventory stock Back of house staff Social distancing and a better dining experience These 3 key pillars can make the difference between a streamlined restaurant reopening and a stalled one. Stock Up on Inventory.

Back of House 148

Back of House Front of House Food Supply Coaching 148

Restaurant365

MARCH 23, 2022

Closely manage your inventory. Restaurant inventory management monitors what ingredients come into your restaurant, what is leaving, and what is left over. Inventory tracking is an essential restaurant task—with more efficient food, beverage, and supply orders, you are saving money and adding to your bottom line.

Food 78

Food Waste Inventory Food Order 78

Restaurant365

SEPTEMBER 17, 2019

Knowing how to manage restaurant inventory is essential for a healthy business, no matter if you have one location or several. Running a successful restaurant isn’t just selling menu items and fulfilling orders – it’s also about controlling the amount of product that you have in the restaurant, daily, weekly, and monthly.

Inventory 60

Inventory Mobile Ordering Food Supply Point of Sale 60

Focus POS

JUNE 17, 2021

It’s crucial that you can produce what’s on your menu with liquor inventory integration. When your POS allows you to integrate your inventory, you’ll know if you’re facing a maraschino cherry drought and can manage customer expectations instead of disappointing them after they’ve already waited. Liquor inventory integration.

Bar 148

Bar Cash Management POS Point of Sale 148

Restaurant365

JUNE 15, 2021

You may have a hunch that you are doing fewer table turns on the weekend, or that your inventory has gotten wasteful recently. In this blog, Part 2 of 2, we explore critical restaurant KPIs about your BOH data to review for long-term profitability. Your Cost of Goods Sold tracks how much it costs to make each menu item.

BOH 78

BOH FOH Point of Sale Back of House 78

Restaurant365

DECEMBER 20, 2021

From ordering inventory for the weekend to scheduling staff for next week, these small decisions add up over time to impact the larger numbers. From there, operations can drill down into the variance by category or individual inventory item to find the root of the gap. Guide Operations on the Most Effective Use of Menu Analysis.

Operations 78

Operations Leadership Point of Sale Cash Management 78