Culinary Cues

DECEMBER 5, 2023

So, here you are – a young first year cook or maybe a freshman culinary student; a seasoned line or banquet cook, or maybe even a newly appointed sous chef in a property. The expeditor (sometimes the sous chef or even a seasoned dining room captain) is the conductor of the orchestra. You want more! Wax on, wax off.

Kitchen Safety 447

Kitchen Safety Food Safety Back of House Front of House 447

The Rail

MARCH 25, 2025

Explain the reasons behind the move whether it's to accommodate growing demand, enhance customer experience, or introduce new menu offerings. Engaging content like Instagram Reels or TikTok videos showcasing construction progress, new menu items, or even staff preparing for the move can make followers feel like they are part of the journey.

Social Media 130

Social Media Email Marketing Customer Experience Events 130

7 Shifts

MARCH 10, 2021

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.

Management 370

Management Management Small Business Email Marketing 370

Culinary Cues

MARCH 9, 2021

It is a fine line to walk – one that requires the planning of the menu to be such that all courses are designed to marry with others. Chef Grant Achatz of Alinea Restaurant in Chicago refers to it as “Flavor Bouncing” where everything on a plate marries with every other ingredient and every dish on a menu does the same with other dishes.

Presentation 449

Presentation Fine Dining Seasonal Menu Design 449

7 Shifts

JANUARY 31, 2024

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.

Management 397

Management Management Kitchen Safety Front of House 397

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

Restaurant365

JANUARY 28, 2020

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. Looking at Past Years and Seasonal Trends. Profit expectations.

Inventory 145

Inventory Employee Relations Seasonal Menu Customer Experience 145

Goliath Consulting

OCTOBER 19, 2020

This flexibility will key as the cold season approaches (6). ” A detailed pro/con list of third-party vs self-delivery is found here on our previous blog (13). A big part of the trend of automation for customers will revolve around new payment and menu alternatives.

2021 339

2021 Food Safety Point of Sale Kitchen Safety 339

The Restaurant Group

DECEMBER 8, 2024

Tools and Technology for Monitoring Food Inventory Software : Track stock levels and expiry dates to reduce spoilage. Implementing Inventory Management Practices Effective inventory management reduces overstocking and spoilage, keeping operations efficient and sustainable.

Waste 78

Waste Compost Food Recycling 78

Culinary Cues

MAY 15, 2021

Our menus are too large: The days when the way to customer satisfaction was through extensive variety are probably gone. 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. www.harvestamericacues.com BLOG.

Customer Experience 449

Customer Experience Cash Management Customer Service Front of House 449

Lavu

JUNE 6, 2025

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.

Loyalty Program 78

Loyalty Program Waste Recycling Inventory 78

Paper Chase Accountancy

JULY 2, 2025

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. It transforms tax season from a frantic scramble into a smooth, orderly process.

Cash Management 82

Cash Management Tip Distribution Point of Sale POS 82

The Restaurant Group

APRIL 18, 2025

Prime Cost Report A critical report for restaurants, it breaks down the combined costs of goods sold (like food and beverage inventory) and labor costs. Inventory Management Effective inventory management helps reduce waste and control costs. Poor Inventory Tracking Poor inventory tracking is like throwing money in the trash.

Management 78

Management Management Cash Management Inventory 78

7 Shifts

SEPTEMBER 26, 2022

Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. A resume for a cook or chef job should include familiarity with and specific experience in the following areas, if applicable: Food prep of specific menu items. Cooking specific menu items. Recipe card creation.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Goliath Consulting

JULY 19, 2023

With a keen focus on profitability, he sheds light on key aspects such as menu engineering, inventory management, and cost control, helping managers drive sustainable growth for their establishments. Bandy’s book emphasizes the importance of streamlining processes, optimizing resources, and implementing efficient systems.

Leadership 195

Leadership Book Customer Experience Seasonal Menu 195

Hot Schedules

NOVEMBER 3, 2021

What Hotel Menu Trends Will Define 2022? For these travelers, the dining experience will be back on the menu. For these travelers, the dining experience will be back on the menu. You have lots of choices on which companies supply your restaurant inventory, but how do you spot and manage great food suppliers? Heart Care.

Hotels 148

Hotels 2022 Menu Tip Distribution 148

Clover - Restaurants

JUNE 30, 2025

For example, 12 months is long enough to capture seasonal fluctuations that might arise during the holidays or other busy seasons. For example, your average restaurant profit margin might indicate that diversifying your menu doesn’t make sense.

Employee Relations 52

Employee Relations Seasonal Menu Online Ordering Loyalty Program 52

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

The Rail

JULY 5, 2024

All aspects of restaurant administration, including menu optimization , cost control, and revenue maximization, are critical to your bottom line. This blog will explore essential restaurant management tips that will help you enhance profitability and drive success in the competitive food service industry.

Management 130

Management Management Loyalty Program Point of Sale 130

Restaurant365

FEBRUARY 22, 2022

Similarly, analyzing your operations data and making critical business decisions regarding labor and inventory can improve operational efficiency. Accurate restaurant inventory management is the key to reducing food waste, and inventory is informed by your restaurant data. Improve Margins on Menu Items.

Point of Sale 147

Point of Sale POS Inventory Seasonal Menu 147

7 Shifts

JANUARY 31, 2024

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.

Management 195

Management Management Kitchen Safety Front of House 195

Restaurant365

MAY 26, 2020

Your CoGS is made up of the products you purchase to make the menu items you sell. To calculate your CoGS totaled during a given period, you can use the following formula: Beginning Inventory + Additional Purchases Made During the Period — Ending Inventory = CoGS. CoGS (Cost of Goods Sold). Reevaluate Your Cost of Labor.

Point of Sale 148

Point of Sale Employee Relations Inventory Insurance 148

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

Restaurant365

MARCH 3, 2022

Add fresh, seasonal tastes to your menu. If you are tempted to try a seasonal menu but still not convinced, try an abbreviated “spring” menu to test the waters. Put your menu on display.

Travel 146

Travel Social Media Fast Casual Fine Dining 146

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. Manage Restaurant Inventory with an Iron Fist. Find more information in this blog post. the period cost) or the cost price of a menu item and dividing it by the sales price (e.g.,

Food 120

Food Inventory Waste Food Order 120

Focus POS

MAY 5, 2020

In the back office, the right system can save hours by automating scheduling, payroll, inventory, and more. If you aren’t convinced, here are five reasons why you should implement POS technology this year: Simplify Inventory Control. Inventory—ingredients and beverages—top the list of the costliest budget items for a restaurant.

POS 120

POS Mobile Ordering Point of Sale Inventory 120

Margin Edge

FEBRUARY 3, 2022

We know that as resourceful, resilient, battle-seasoned bad asses, many of you restaurateurs may find that there are a few things on this list you’re already doing. 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?) Analyze your menu.

2022 98

2022 Food Seasonal Menu Waste 98

Focus POS

DECEMBER 3, 2019

Everything from proper inventory and vendor management to optimal energy and paper consumption is vital to creating a sustainable restaurant environment that is running as lean and clean as possible. Another part of becoming a sustainable restaurant is to purchase in season produce. You can also reduce portion sizes on your menu.

Sustainability 128

Sustainability Transportation Mobile Ordering Point of Sale 128

Restaurant365

DECEMBER 11, 2020

For instance, you may need to proactively adjust your labor to meet a seasonal drop in sales, or plan for the best time to spend cash on any needed maintenance or upgrades. Automating this process with a restaurant-specific inventory management system can help you quickly identify vendor pricing errors.

2021 136

2021 Cash Management Management Management 136

Restaurant365

JANUARY 7, 2022

Yet, unfortunately, it looks as if we are to have another winter season of adjustments ahead with the Omnicron variant predicted to peak in the United States in January of 2022. Or perhaps experimenting with using QR codes, which are a great option for customers to view the menu, order, and pay from their cell phone.

Outdoor 148

Outdoor Seasonal Menu Point of Sale Dine-in 148

Restaurant365

AUGUST 25, 2020

Too much inventory. Variable costs are expenses that vary in proportion to the total menu items you sell. Keep Inventory Low. If your restaurant sales are not covering your expenses or if you have extra inventory in your walk-in or dry-storage that just isn’t moving, it may be time to update your restaurant menu.

Cash Management 97

Cash Management Seasonal Menu Inventory Email Marketing 97

Restaurant365

FEBRUARY 25, 2022

Pho is essentially a richly seasoned beef broth that is ladled over rice noodles and thinly sliced beef, chicken, or seafood and accompanied by fresh herbs, fish sauce, bean sprouts, chilies, and limes for additional flavor. Pay attention to menu costing and pricing. Gross Profit Per Item = Price – Menu Item Cost. to produce.

2022 148

2022 Menu Seasonal Menu Pricing 148

Sling

OCTOBER 1, 2021

At its most basic, food cost percentage is the total cost of the ingredients your restaurant uses to create each menu item compared to the total food sales over a specific period of time (e.g., Step One : Take inventory of all the food supplies you received at the start of the week. This will be your Beginning Inventory.

Definition 78

Definition Food Seasonal Menu Inventory 78

7 Shifts

NOVEMBER 1, 2022

They're people leaders, customer service providers, line cooks, inventory managers, occasional bartenders, public relations reps, number crunchers, and even marketers. For example, your ideal customers could be: Young families that want a kid's menu, great drinks, and to get home before 8. Is my menu accessible and legible?

Seating 221

Seating Email Marketing Marketing SEO 221

Restaurant Engine

DECEMBER 9, 2020

In addition, do you have adequate space for extra refrigerators and freezers to handle the extra inventory and food prep? You’ll want a specific catering menu, a way to generate bills, contracts, and policies and procedures in place including deposits and cancellation policies. They can also earn extra money during your off season.

Catering 113

Catering Website Management Seasonal Menu Food Supply 113

Paper Chase Accountancy

MAY 21, 2025

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.

Hospitality 52

Hospitality Sustainability Cash Management Hotels 52

Restaurant365

JANUARY 13, 2022

If you are leery about diving into a specialized mocktail menu, Dry January is an ideal time to test your market. While takeout and delivery options helped to recoup some lost sales, most restaurants were still missing out on alcohol sales, which generally are the highest margin items on the menu. Support of the local food movement.

2022 147

2022 Compost Recycling White Paper 147