Restaurant365

MAY 17, 2022

Food inventory management goes way beyond counting the items on the shelves. The most important part of inventory management is understanding how the amount of product relates to your profit margin. Why a POS system is not suitable for inventory management. A POS system is excellent at collecting sales and labor data.

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Inventory Management Management Food 78

Restaurant365

AUGUST 21, 2020

Cultivating a library of tools for your new hires, such as company handbooks, checklists, and training manuals, can help you start off on the right foot. Teaching your policies, training your managers, and educating your employees about your code of conduct can help you respond quickly and transparently to any complaints that arise.

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Blog Restaurant Law Recruiting Employee Relations 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.

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Inventory Management Management Waste 78

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. One other way you may need to manage inventory is with menu planning.

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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.

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Inventory Management Management Waste 103

Hot Schedules

SEPTEMBER 8, 2021

Hotel operators are struggling with three major pain points: the labor shortage, competitive expansion, and lingering lockdown restrictions. To get new workers — whether part- or full-time — up to full efficiency, department heads and team leaders need to devote proper time and resources to train. b3lineicon|b3icon-wallet|?

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Hotels Inventory Guest Recovery Point of Sale 78

Culinary Cues

DECEMBER 17, 2020

There are short-term band aid solutions such as takeout, delivery, or even conversion into retail markets where wine inventories and local necessities take over space once occupied by diners, but they are not a replacement for a steady turn of tables. None, however, are as devastatingly out of the operators control as this pandemic.

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Uniforms Cash Management Brewery Consumer Goods 470

Culinary Cues

JANUARY 23, 2023

In some instances – winning is not always based on a score: “He who accumulates the most points wins”, but we do know when a “win” has been achieved no matter how it is measured. I’m not sure if it is genetic or environmental, but our mental, physical, and emotional state is connected to the result of winning.

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Coaching Sports Point of Sale Take-out 374

Restaurant365

MARCH 10, 2022

With food costs running at approximately 30% or higher, learning importance of inventory management and how to prevent common mistakes is critical in successfully driving down costs and maximizing profits. First, let’s break down the two types of inventory costing, Actual and Theoretical. Theoretical Variance. Actual Food Cost (COGS).

Inventory 78

Inventory Management Management Merchandise 78

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

Focus POS

DECEMBER 8, 2021

During a “normal” year, restaurant owners and operators face issues such as cash flow and capital, inventory management, hiring and training and providing excellent customer service. However, the right point of sale system can help alleviate some of these restaurant challenges so business owners can stay ahead of their competition.

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Culinary Cues

FEBRUARY 25, 2021

You can disagree, take a stand, make your point, continue to have a unique opinion, but in the end – it is their business. If you are taking inventory on a Sunday night – approach it as if it is the most important task imaginable. If employees are properly trained to perform a task then you need to trust them to do it.

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Restaurant365

FEBRUARY 22, 2022

There’s sales and customer data, labor performance data, and even data telling you how much food you waste. Your restaurant sales data holds the keys to how successful your restaurant group can be, if you use this business intelligence to drive your decisions. Are you using restaurant analytics? Why you should use restaurant analytics.

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Point of Sale POS Inventory Seasonal Menu 147

Clover - Restaurants

APRIL 23, 2024

For instance, depending on how successful the restaurant has been, you’ll inherit a customer base, trained staff, and the equipment and space you need to hit the ground running. An existing restaurant also has an established cash flow, as well as a system in place for managing inventory, staffing, and running the kitchen.

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Point of Sale Cash Management Franchise Franchising 52

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. Restaurant operations management is essential for the long-term health of your business. Table of contents What is restaurant operations management?

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Operations Management Management Inventory 78

Culinary Cues

APRIL 22, 2020

FaceTime might turn out to be a perfect tool for the chef to connect with sales representatives and interact, push, and challenge them. FaceTime might turn out to be a perfect tool for the chef to connect with sales representatives and interact, push, and challenge them. This time of displacement is tough on everyone.

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Back of House Point of Sale Take-out Inventory 352

Restaurant365

JUNE 15, 2021

Your restaurant is constantly generating data, whether from your sales revenue, food costs, or labor hours. You may have a hunch that you are doing fewer table turns on the weekend, or that your inventory has gotten wasteful recently. Understanding your CoGS means that you need to keep accurate periodic inventory.

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BOH FOH Point of Sale Back of House 78

7 Shifts

AUGUST 10, 2020

In this blog, we’ll walk you through best practices for organizing your back office, reducing unnecessary clutter, and preserving your office as a place of efficiency. Document purpose, such as training materials, finance & accounting, scheduling, legal & compliance, mail and bills, etc.

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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. As you reopen your dining room, it is more important than ever to stay on top of your inventory management.

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Point of Sale Employee Relations Inventory Waste 148

Embrace the Suck

OCTOBER 28, 2021

Read books and blogs. The thing you want to avoid is these 19 fatal mistakes that 80% of restaurants make each year which contributes to the low survival rate that restaurants experience. Of all the restaurants that open this year, only 50% will still be open in three years! How sad is that? So, what can you do to increase your odds?

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Coaching Training Social Media Hiring 329

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. Your sitting inventory (in product or dollars) is one of the main factors influencing your food cost and your bottom line. So, how do you to manage restaurant inventory accurately and efficiently?

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Inventory Mobile Ordering Food Supply Point of Sale 60

Restaurant365

MAY 7, 2020

This will streamline your inventory and give you better visual access to your shelves. Ensure proper training for food employees with new or altered duties and require that they apply the training according to established procedures. Staff Health, Hygiene and Training. Clean and sanitize restaurants daily.

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Food Safety Cash Management Point of Sale Social Media 142

Clover - Restaurants

MARCH 8, 2024

Are there workflows you can automate, such as inventory management , within your restaurant point-of-sale system ? Are there training updates that need to happen to make learning processes easier? How do you train staff , and how can training be easily implemented in a new location? Evaluate the competition.

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Loyalty Program Small Business Point of Sale POS 52

Restaurant365

OCTOBER 15, 2021

Because sales and labor needs can change by the hour, day, week, and month, it can be difficult to control your labor budget over time. Your total labor cost is a dollar figure that may shift over time as sales fluctuate (we’ll discuss calculating this labor cost as a percentage below). Salaried Employees.

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Management Management Point of Sale Employee Relations 148

Culinary Cues

NOVEMBER 16, 2019

The minute the restaurant becomes a vehicle for a chef’s self-expression is the minute that begins to stress the system and drive the train in the wrong direction. Sometimes it works, but more often than not this is the turning point towards failure. Unfortunately, all of those factors seem to work against you. What are they thinking?

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Training Employee Relations Customer Service Customer Experience 259

Lavu

DECEMBER 6, 2019

POS stands for point of sale. Digital inventory tracking. Systems of reporting that keep track of inventory as it is used. Digital inventory tracking can help with reordering automatically and reduce waste in the workplace. Digitally integrated inventory systems also allow for automatic reordering.

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Kitchen Safety Social Media Point of Sale Front of House 78

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. Restaurant owners need to know how much things cost so they can be sure their business is profitable. What Are Overhead Costs And Expenses?

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Restaurant365

NOVEMBER 19, 2020

Everything from inventory management to recipe costing plays a role in controlling your cost of goods sold (CoGS). While you may have already implemented some techniques, like inventory management, there is an almost infinite level of detail you can dive into to refine your food costs. Regularly schedule for inventory checks.

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Food Point of Sale Inventory Waste 78

Lavu

NOVEMBER 18, 2022

An idea to open a pizzeria is just an idea until you put your plan on paper. If you’re ready to turn your dream of opening a pizza restaurant into a reality, here is an example of a pizza business plan to help you get started. Use the ebook and example pizza business plan to get ready to open your new business. How much space do you need?

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Loyalty Program Download Document Point of Sale 78

Apicbase

JUNE 16, 2023

By regularly tracking his inventory and procurement metrics, Fabio was able to reduce his kitchens’ food costs by 18%. This blog provides an organised overview of the key metrics multi-site restaurant brands should track. In practice, however, successfully managing a group of busy restaurants is an awfully tough undertaking.

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Point of Sale Inventory Waste Employee Relations 52

Restaurant365

OCTOBER 30, 2020

It touches everything that is critical to the restaurant running smoothly, from how you schedule your staff to properly managing your inventory. Daily issues with your inventory control can lead to food waste levels that skew your monthly margins. Manage Restaurant Food Inventory. What is restaurant operations management?

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Operations Management Management Inventory 78

Restaurant365

JUNE 22, 2021

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

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Compost Food Waste Front of House 88

7 Shifts

MARCH 27, 2020

Consider things like merchandise sales, inventory sales, or private cooking lessons. You can point your restaurant staff towards monetary relief programs offered by the government and other organizations to help them stay afloat if your business closes. In some areas, they are even being legally required to do so.

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Social Media Restaurant Law Employee Relations Communication 312

Restaurant365

DECEMBER 4, 2020

Other restaurants had to shift operations to a limited-capacity model, adjusting labor and food costs to match new sales levels. Your restaurant’s break-even point is the sales you need for a certain period of time to not lose money, or “break even.” Generating enough revenue to break even.

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Goliath Consulting

OCTOBER 19, 2020

Part of its upsurge comes from off-premise dining becoming widely adopted due to the pandemic, but there’s been an overall uptick in digital sales that’s helped drive-thrus gain significant traction. He also has the numbers to prove his point: Digital sales at Chipotle accounted for 19.6% of total sales (4).

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2021 Point of Sale Food Safety Kitchen Safety 135

Restaurant365

FEBRUARY 6, 2020

Add the unique features of the restaurant industry, from short-lived inventory to payroll including wages and tips, and bookkeeping becomes a fast-changing, time-consuming challenge. However, being able to easily access sales, inventory, and labor data allows you to quickly make informed decisions. Track Your Daily Sales.

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Point of Sale Inventory POS Cash Management 138

Focus POS

JUNE 27, 2019

Watch inventory. It’s important to monitory both inventory and usage. When your inventory isn’t under your control, you can risk disappointing customers when you run out of their favorite items before more has been reordered. You can also see which staff members may require additional training to get up-to-speed.

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