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Optimizing Inventory Management Spoiled or unused inventory is another major contributor to food waste. AI-powered inventory tools can optimize inventory levels by 35% as they monitor stock levels in real time, alerting staff to slow-moving or soon-to-expire ingredients.
Keep the design simple, use high-quality images of your food, and include strong calls to action (like “Book a Table” or “Order Now”). You can send special offers to repeat diners, while promoting delivery options to those who have used your online ordering system.
Introduction In the fast-paced world of restaurants, keeping a close eye on your inventory is as vital as the secret sauce in your signature dish. Proper inventory tracking helps reduce waste, control costs, and boost profits. What Is Restaurant Inventory Management? Key Components of Restaurant Inventory Management 1.
Beyond the Shelf: What Inventory Turnover Really Tells You In the restaurant world, high inventory turnover is often treated like a badge of honor. If youve ever run out of a key ingredient mid-shift or placed a last-minute order that blew up your food cost, you know that too much turnover can be just as bad as too little.
The next youre racing to keep inventory stocked while customers wait for tables. One pro we know tested a cook with a plate this order challenge under a timer. Master Inventory Control Inventory mistakes cost you. Online ordering speeds up takeout with fewer mix-ups. Running a restaurant is a demanding job.
This blog offers a comprehensive checklist of monthly restaurant accounting activities, invaluable tax preparation advice, and expert tips to streamline your reporting with the indispensable support of bookkeeping and accounting services. COGS tracking, tip reporting, inventory management). Is inventory shrinkage an issue?
By closely monitoring and optimizing this percentage, restaurants can better manage their inventory, minimize waste, and lower their overall expenses, ultimately maximizing cost reduction. Too much inventory might make you feel prepared, but it usually leads to spoiled food due to forgetting items, misplacing them, or theft.
In this blog post, we will explore the key restaurant technologies you can integrate into your hospitality business, including Checkless Payments, Floor Cues, and handheld point-of-sale (POS) systems, to transform your operations and boost your bottom line. Some benefits to Checkless Payments include: Branded pre-dining experience.
It was one of those rare moments at the end of service, nothing pressing on your desk, menus were done, inventories posted, schedules made, and another service in the hopper. The last orders were in the pass and the line team was breaking down their mise en place and beginning to strip and clean their stations.
Dynamic Order Routing During peak hours, traditional order management systems often create bottlenecks as multiple sales channels (drive-thru, in-store, mobile, third-party delivery) compete for kitchen resources. Edge devices process orders locally, eliminating cloud processing delays and network latency issues.
Kitchen operations, in particular, frequently lag behind front-of-house innovations, causing issues like over-preparing food, poor inventory management, and struggles to meet high demand during peak hours. As the demand for efficient online ordering solutions continues to grow, many restaurants struggle to keep up.
Time to organize orders, track food costs, or get the data clean enough to learn from it. We rolled out inventory that actually talks to your purchasing and recipes, so nothing needs to be re-entered or rebuilt. It means recipes can be updated once and instantly reflect in inventory and cost reports. Time was always the enemy.
However, here are a few benchmarks: Quick-service restaurants tend to hover around 17% , due to high order turnover, automation, and relatively inexpensive ingredients. This included not only receipts from tableside sales, but also from any takeout orders. Typical restaurant margins vary considerably due to a range of variables.
Along with consistent branding, customers can order online, through an app, some options include being able to order hours ahead of time. Use the blog search option above to read more about the great benefits of using a tablet-based POS or read this quick-service case study. Another common trend is the loyalty app.
In this blog post, you’ll find that the shift towards cashless payments represents a significant opportunity for restaurants to enhance their operations, improve customer satisfaction, and stay ahead in an increasingly digital landscape. The Melt even went a step further, debuting with online, mobile, and QR-code ordering.
Managing restaurant inventory is a constantly evolving challenge. While many operators would love for their inventory setup to be a “set it and forget it” process, the reality is that inventory is fluidchanging with trends, customer preferences, and the natural flow of purchasing decisions.
They require specialized support that understands the intricacies of fluctuating revenues, high labor costs, and complex inventory management. POS System Integration: Seamlessly integrating point-of-sale data into accounting systems for real-time sales tracking, inventory updates, and precise revenue recognition.
We’re talkin sales totals, customer orders, kitchen prep times, even that feedback card someone scribbled on. When you swipe cards at the register or punch orders into the POS, you’re building a goldmine of info. Track visits, favorite orders, and even the time they usually walk in. Yeah, they pack data too.
But when orders are mishandled, items go missing, or transactions arent recorded correctly, your restaurant pays the price. The Real Cost of Restaurant Losses Most operators are already keeping an eye on labor and food cost percentagesbut what about the hidden sources of loss? These errors add up fastand they often go unnoticed.
means the restaurants in-app presence and orders really start to fall. In other words, if a store confirms an order will be ready in 15 minutes but it takes 20 minutes, thats five minutes of avoidable wait time. Conduct quarterly reviews of prep time settings, especially large-ticket order (LTO) items that can cause bottlenecks.
YOY and 285% since 2020 With delivery and mobile orders skyrocketing, DSPs will continue to be a major part of the QSR ecosystem. Of course, this trend also signals a rise in the amount of money lost to canceled and adjusted delivery orders. YOY and hit a six-year low Delivery is up 29.8% Step 2: Regain control of delivery data.
Rainbow Clients Utilizing PathSpot Technology Access a 5% discount on all current and future PathSpot orders , including breakthrough solutions like HandScanners , PowerTemp Sensors , and Digital Checklists with PowerTasks. coli or Norovirus on employee hands—mitigating the risk of foodborne illness at the source.
In this blog, we will discuss the various facets being utilized to enhance the entire operation of the ghost kitchen efficiently. As restaurants shuttered across the world due to the pandemic in 2020, deliveries and takeout orders soared. The most popular POS systems will likely be those that integrate digital ordering.
The chef will likely be the most experienced culinarian with responsibility for the financial operation of the kitchen, menu planning, ordering and inventory control, training, and quality control. Each cook is struggling against the clock to get his or her prep in order before setting a station for service. CAFÉ Talks Podcast.
If you’ve taken a look at Grubhub’s app lately, you may have noticed an immense amount of new restaurants available for online ordering. After all, the delivery giant more than doubled what they call their “restaurant inventory” in the past quarter. What are the prices for a Grubhub order from a non-partnered restaurant? .
Run through our guide to reopening your restaurant to plan your labor, inventory, marketing, and more so you can reopen with a bang. If you have a goal reopen date in mind, work back from that to develop when each task needs to be complete in order to hit that goal. Social distancing and protective equipment ?? Suppliers: ??
These warriors of the kitchen remember the heat, the aching muscles from standing on their feet for a 12-hour shift, the pressure of timing, the polished hands from grabbing too many scorching hot pans, and the staccato sounds of the POS printer ticking off countless orders. The orders start to arrive as the team acknowledges they are ready.
This process includes focusing on your daily finances , such as cash flow, payroll, and inventory. Invest in Technology Accounting and inventory management software are just a couple of the technologies that small business owners should invest in. There are email marketing campaigns, SMS or text messaging, social media, and blog posts.
Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible.
With less inventory and even fewer customers coming in, we recommend that you widen your margins and revamp your offerings. You can save up on ingredients by discontinuing the more niche dishes that rarely get ordered. Share an insightful blog post or redirect members to your services. Offer Safe and Contact-Free Services.
The Problems with Managing Inventory in Spreadsheets. U sing spreadsheets for hospitality inventory management is inaccurate, inefficient, and unwise. Learn how poor inventory management could be making operators crazy and hurting your business. You’d be hard-pressed to find an operator who actually likes taking inventory.
Restaurant inventory management plays a key role in overcoming rising food prices. As the rising food cost trend continues, it’s time to tighten your inventory control. Automate manual restaurant inventory processes to help overcome rising food prices. Integrate restaurant inventory management with your POS system.
Forecasting for restaurants is estimating key metrics like future sales, customer traffic, or menu item ordering mix based on historical sales data, economic trends, or market analysis. How to forecast your restaurant inventory. Inventory Projections. What is forecasting for restaurants? Calculating restaurant labor costs.
It’s easy for restaurant accounting teams to get lost in the weeds due to the complexity surrounding alcohol purchasing, payment, inventory and reconciliation. The post Guest Blog: It’s Time to Bring Your Alcohol Management into the 21st Century appeared first on Restaurant365. The problem with outdated alcohol management.
Hours and hours of work went into planning menus, making sure that the best ingredients are ordered and in-house, scheduling staff, testing recipes and teaching others how to execute them, confirming that the right China plates are in place, and most importantly – the timing of every minute is thought thru. www.harvestamericacues.com BLOG.
I picked up the clipboard holding an overview of restaurant reservations for the night as well as a stack of banquet orders that will tax the system until well after midnight. He ordered food at all hours with uninspired requests for poached eggs and peanut butter and banana sandwiches.
Emmett is flying through breakfast orders (he always amazes me), pauses to give me a thumbs up and turns back to the flat top filled with egg pans, a handful of flapjacks on the griddle, and home fries ready to turn. We review the bakery components on the special menus for the day and typical inventory of baked goods for restaurant service.
Brands like Starbucks are increasing their drive-thru prevalence to accommodate the demand for contactless orders (1). Domino’s launched their “Carside Delivery” Service nationwide this June which would allow customers to receive their online order without ever leaving their car (2). of total sales (4). .
All of the tools are available for inventory control, purchasing systems, cash handling, costing templates, and quality assessment. Pacing reservations and slowing down the seating of guests will keep the rhythm in order and leave everyone further away from the edge of the cliff. www.harvestamericacues.com BLOG.
This increased demand for online ordering and delivery, paired with various social distancing regulations, caused a massive shift in the restaurant industry. Restaurateurs struggling to stay afloat without patrons in the dining room turned to online ordering to keep revenue trickling in. Is it ultra-easy and intuitive for customer use?
However, in between all these tasks, it is critical to devote time and energy into accurate and consistent inventory management. 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. Let’s dive into some helpful tips.
DISSHOVELED APPEARANCE: When a once professional looking (well groomed, uniform clean and pressed, shoes clean, station in impeccable order) cook begins to look like he or she simply doesn’t care any longer, then it’s time to pay attention. When previously organized cooks begin to show a lack of caring then it’s time to step in.
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.
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