Culinary Cues

FEBRUARY 2, 2024

Changing how we view our concepts, menus, pricing structure, our staff, marketing, and the list goes on has never been more critical. Yes, I have been preaching the need for change in restaurants. Change, however, does not infer that we need to abandon the core principles of our profession and how we view the process of cooking for others.

Training 442

Training Uniforms Customer Service Leadership 442

Culinary Cues

MAY 8, 2023

The chef is a financial manager of a business and, as such, must be adept at budget projections, management of inventories (highly perishable ones), and control of production waste. He or she must be able to make quick adjustments when costs are not in line and be able to pinpoint where problems may exist.

Kitchen Safety 492

Kitchen Safety Food Safety Coaching Training 492

Restaurant365

MARCH 5, 2020

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 The problem with outdated alcohol management.

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Blog Management Management Cash Management 146

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.

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BOH POS Influencer Point of Sale 368

Hot Schedules

JULY 8, 2021

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.

Inventory 127

Inventory Management Management Food Supply 127

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 505

Hotels Point of Sale Cash Management Training 505

Restaurant365

AUGUST 19, 2021

Restaurant accounting covers all areas of your business, even inventory. While you may think of your restaurant inventory as part of operations, restaurant inventory management should also be considered an accounting function. So, inventory has an important place in your restaurant accounting.

Inventory 147

Inventory Management Management Employee Relations 147

Lavu

JUNE 6, 2025

With rising ingredient prices, labor shortages, and tighter margins, operators must find strategic ways to reduce restaurant costs without compromising quality or customer experience. Too much inventory might make you feel prepared, but it usually leads to spoiled food due to forgetting items, misplacing them, or theft.

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Loyalty Program Waste Recycling Inventory 78

ChefMod

APRIL 14, 2025

Beyond the Shelf: What Inventory Turnover Really Tells You In the restaurant world, high inventory turnover is often treated like a badge of honor. Our approach empowers you to stop chasing inventory and start managing it with intention. Ready to See What Your Inventory is Telling You? Not always.

Inventory 52

Inventory Food Order Seasonal Menu Waste 52

Culinary Cues

MAY 15, 2021

This creates a domino of challenges – labor dependance, the inability to pay reasonable wages, selling price ceilings that do not yield sufficient profit, etc. The lesson learned is that menu items must be more profitable – this may mean re-assessing the ingredients used, how they are managed for waste, and the selling price formula used.

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Customer Experience Cash Management Customer Service Front of House 449

Culinary Cues

MAY 24, 2022

www.harvestamericacues.com BLOG. Adrenaline will keep a smile on your face more days than not. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC. Restaurant Consulting. CAFÉ Talks Podcast.

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Café Take-out License Small Business 449

Restaurant365

SEPTEMBER 10, 2021

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.

Inventory 138

Inventory Management Management Point of Sale 138

Culinary Cues

FEBRUARY 25, 2021

If you are taking inventory on a Sunday night – approach it as if it is the most important task imaginable. Let them know about sales, food cost, labor cost, changes in vendor prices, increases in utilities, mortgage or lease arrangements, and how profitable or unprofitable the restaurant is. www.harvestamericacues.com BLOG.

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2021 Point of Sale Take-out Reference 486

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. www.harvestamericacues.com BLOG. It has all become too commonplace and as such has little meaning.

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Back of House Hotels Front of House Book 435

ChowNow

AUGUST 19, 2024

There are multiple sources for inflow and outflow, including: Cash Inflow: Sales Revenue Catering Services Business Loans Cash Outflow: Employee Payroll Inventory Costs Rent & Utilities Your total cash flow is the inflow minus the outflow: Total Cash Flow = Cash Inflow – Cash Outflow Obviously, you want to make more money than you spend.

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Cash Management Management Management Inventory 195

The Restaurant Group

FEBRUARY 14, 2025

Method to Compute CoGS Start with the value of your beginning inventory. Subtract the value of your ending inventory. The formula is: Beginning Inventory + Purchases – Ending Inventory = CoGS. High CoGS can eat into profits, so it’s important to manage inventory and control waste effectively.

Point of Sale 78

Point of Sale Loyalty Program Customer Service Inventory 78

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.

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Inventory Management Management POS 113

Culinary Cues

NOVEMBER 16, 2019

Plan smaller menus, build great flavors, be consistent, change frequently, and be unique within the constraints of what people are willing to buy, offer an acceptable range of prices, and keep your inventory down to a minimum. [] BE THERE. This is the price of admission. [] HAVE ENOUGH MONEY IN THE BANK.

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Training Employee Relations Customer Service Customer Experience 292

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

ChowNow

JULY 10, 2024

Be as detailed as possible, including specific descriptions and pricing. Suppliers and inventory : List the primary suppliers you plan on working with and share information about how you will manage the restaurant’s inventory. Unique selling proposition : Highlight specific items that make your menu unique and appealing.

Point of Sale 221

Point of Sale Email Marketing License Customer Service 221

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 449

Employee Relations Fine Dining Training Communication 449

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

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

Hot Schedules

JULY 26, 2021

Rather than limiting inventory or reducing the customer experience, here are five ways the right retail scheduling solution empowers managers to cut costs through efficient workforce management — without burning out the staff. Bottom Line Shrinking? Five Ways Retailers Can Optimize Labor to Minimize Costs. b3lineicon|b3icon-calendar|?|Calendar.

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Retail Point of Sale Employee Relations Inventory 148

Hot Schedules

OCTOBER 5, 2021

You have lots of choices on which companies supply your restaurant inventory, but how do you spot and manage great food suppliers? Your restaurant looks for partnerships based on specific needs: inventory, timeliness, reliability. Keep Prices Competitive. Is it a Win-Win? Make Sure Your Food Suppliers are Grade-A.

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Food Supply Food Mobile Ordering Hotels 137

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

Restaurant365

JANUARY 4, 2022

Restaurant inventory management plays a key role in overcoming the rising cost of food. Logistics challenges and labor shortages have fueled rising wholesale food prices. Data from the Bureau of Labor Statistics showed the November Producer Price Index, a measure of prices at the wholesale level, up 9.6% from a year ago.

Inventory 15

Inventory Management Management Food 15

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

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. Best practices for effective food inventory management.

Inventory 78

Inventory Management Management Food 78

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. You can decide on price, location, and advertising by researching the profitability and popularity of each menu item.

Management 130

Management Management Loyalty Program Point of Sale 130

Restaurant365

NOVEMBER 5, 2019

Food cost is heavily influenced by your inventory management. With the restaurant industry’s notoriously razor-thin margins, controlling food costs — and managing your inventory — are essential for a healthy bottom line. There are many opportunities within the inventory lifecycle to apply efficient food cost controls.

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Inventory Technology Management Management 74

Restaurant365

MAY 20, 2020

Now, more than ever, is the time to optimize food costs by limiting your menu options, creating contract prices with your vendors, and tightening the way you handle your inventory. For items that are in between, such as bargain food items, raise the price of each item to determine if that item should be a keeper or not.

Inventory 148

Inventory Food Order Customer Experience Waste 148

Xtra Chef

AUGUST 12, 2020

Knowing your restaurant food costs helps with menu pricing, affects prime costs, and plays an integral part in remaining profitable. Monitor Vendor Price Changes. Manage Restaurant Inventory with an Iron Fist. Find more information in this blog post. Food cost is a key factor when pricing your menu.

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Food Inventory Waste Food Order 120

Xtra Chef

JULY 6, 2020

Once you’ve set a date range, the report will generate sales data for you to see exactly how many of each item was sold, the list price of that item, and the price at which that item was actually sold, along with gross and net margin percentages. Get an Inventory Summary Report to analyze opening and closing numbers.

Inventory 126

Inventory Customer Experience Back of House Social Media 126

Restaurant365

JULY 24, 2020

The focus of this blog post is to help existing restaurants launch their own ghost kitchens. Factor Delivery Costs into Your Ghost Kitchen Menu Prices. Include a portion of the delivery costs in your food prices to ensure your ghost kitchen makes a profit. Control Inventory for Your Virtual Kitchen.

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Front of House Online Ordering Kitchen Safety Customer Service 147

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

EATER

MAY 5, 2022

Helena Price Hambrecht. I started to learn everything I could about Chinese cuisine and launched a food blog where I chronicled my adventures. We sold out of several months of inventory overnight and continued to take preorders, which saved the company as we dealt with the ravages of the pandemic on global supply chains.

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Food Supply Take-out Consumer Goods Point of Sale 246