Restaurant365

MARCH 3, 2020

Your restaurant labor cost and labor percentage are two of the most essential business metrics to track, especially as minimum wages rise around the country. With the many moving pieces in a restaurant, labor costs are also always changing, requiring daily, weekly, and quarterly tracking and reporting.

Point of Sale 99

Point of Sale Front of House Fine Dining Back of House 99

Restaurant365

MAY 27, 2021

Your biggest restaurant expenses—food and labor costs—make up your prime cost. Optimizing your prime cost takes data, insights, and sustained effort, but it can directly add profit back to your bottom line. How to calculate restaurant prime cost. Set a prime cost reduction goal.

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Point of Sale Inventory Waste Food Order 78

Restaurant365

JANUARY 28, 2020

Operating a successful restaurant requires restaurant owners and managers to focus not only on managing day-to-day operations, but also evaluating ways to reduce costs and grow future sales. Currently, some of the most powerful restaurant management systems on the market feature predictive tools around food and labor costs.

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Inventory Seasonal Menu Employee Relations Customer Experience 145

Orderly

OCTOBER 4, 2021

Food cost is one of the biggest factors of your restaurant’s success. Knowing what it is affects everything from how you price out your menu to what you order on a weekly basis. Orderly’s goal is to help you get a handle on food costs. What is Restaurant Food Cost? Let’s jump in!

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Food Food Supply Food Order Inventory 52

Black Box Intelligence

AUGUST 5, 2021

million in April, and the accommodations and food services sector accounted for the largest increases. Restaurant labor costs are rising. Restaurant labor costs are on the rise, adding additional stress to the bottom line, on top of supply chain issues and rising food costs. Opportunities in other sectors.

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Recruiting 2021 Management Management 98

Restaurant365

OCTOBER 23, 2019

While many restaurant owners focus on increasing total sales, in order to add to your bottom line, you also need to focus on decreasing costs. Start with your restaurant’s prime cost, which makes up two of the biggest line items in your restaurant accountingbudget. What to Include In Your Prime Cost Formula.

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Point of Sale Inventory Employee Relations Insurance 74

Restaurant365

JUNE 17, 2020

When times are tough, it is more important than ever to keep your eye on your costs. Your restaurant operations include many different expenses, from food and beverage to utilities. However, your labor payroll cost is one of your most significant expenses—and, crucially, a significant expense over which you have control.

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Tip Distribution Point of Sale Employee Relations Restaurant Law 78

Restaurant365

OCTOBER 8, 2019

The cost of food is one of the biggest operating expenses for a restaurant business. With perishable ingredients and fluctuating sales, controlling food costs in restaurants can be extremely challenging. Your food costs and your inventory are big budget line items.

Food 99

Food Inventory Point of Sale Waste 99

Restaurant365

FEBRUARY 6, 2020

How to Do Bookkeeping for a Restaurant in 5 Simple Steps. Restaurant bookkeeping involves financial and accounting practices that track your business’ detailed costs and revenue. Your sales data can be used to help you automate parts of your inventory management system , updating inventory counts as food and drink items are sold.

Point of Sale 138

Point of Sale Inventory POS Cash Management 138

Restaurant365

DECEMBER 17, 2019

Restaurants are unique businesses that come with their own specific set of startup costs. Your average restaurant labor cost and restaurant food cost will vary based on your type of concept, location, size, and other details. Before rushing to open your doors, you need to understand your restaurant costs.

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Point of Sale License Insurance Employee Relations 120

Restaurant365

JUNE 15, 2021

Your restaurant is constantly generating data, whether from your sales revenue, food costs, or labor hours. Accurately tracking this data allows you to understand what areas of your restaurant operations need improvements, as well as where you can add more profit back to your bottom line. Track your cost of goods sold.

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Restaurant365

SEPTEMBER 23, 2021

Healthy accounting procedures for restaurants can help you manage food and labor costs, understand your profits and losses, and make strategic decisions about expenses and investments. How is restaurant accounting different? In addition, if there are unexpected costs such as equipment repair, your restaurant needs cash reserves.

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Cash Management Point of Sale POS Inventory 147

Margin Edge

FEBRUARY 24, 2022

The cost of goods sold, or COGS, are hands down something anyone who’s run a restaurant knows about. This blog looks at COGS basics (in case you want a refresher), their financial impact, the COGS you should be aiming for depending on your type of restaurant, and how and when to monitor them. The Barrow House, Clifton, NJ.

Inventory 82

Inventory Point of Sale Waste Fine Dining 82

Restaurant365

JUNE 24, 2020

Now it’s time to refocus on your bottom line. This requires not only increasing total sales, but also reducing costs. Understanding how to decrease controllable costs – food and labor are the big two — helps you drive operational improvements that can increase your financial outcome.

Point of Sale 78

Point of Sale POS Inventory Employee Relations 78

Restaurant365

DECEMBER 20, 2021

Your restaurant group’s profit margin depends on two areas: top-line revenue and controlling expenses. Here’s how you and your restaurant finance team can collaborate with your operations team to increase your restaurant’s profitability. Working with operations to set a prime cost goal.

Operations 78

Operations Leadership Point of Sale Cash Management 78

Notch

MARCH 12, 2019

Anyone who works in the restaurant business knows how tough it can be to make a living in an industry where profit margins tend to hover at only around 6%. With margins so thin, it’s important to control every cost as carefully as possible. That includes the labor cost percentage for your restaurant.

Front of House 74

Front of House Fast Casual Back of House Fine Dining 74

Notch

JANUARY 31, 2019

That’s why food cost control should be a key objective for any restaurant. Keeping food costs manageable is a great way to ensure expenses don’t eat into that already razor thin profit margin. What are the best food cost control methods? What is food cost control? Here’s what you need to know.

Food 71

Food Seasonal Menu Point of Sale Waste 71

BNG Point of Sale

SEPTEMBER 2, 2021

Typical Restaurant Overhead Costs . Restaurant owners need to know how much things cost so they can be sure their business is profitable. 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.

Employee Relations 52

Employee Relations License Point of Sale Food Supply 52

Restaurant365

DECEMBER 11, 2020

operators, mostly sales) minus your cash outflows (your operating costs, like food and drink, payroll, rent, etc.) Your Cost of Goods Sold (CoGS) is the total cost of your food and beverage ingredients over a specific period of time. The year 2020 prompted enormous changes in the restaurant industry.

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2021 Cash Management Management Management 136

Notch

JANUARY 31, 2019

That’s why food cost control should be a key objective for any restaurant. Keeping food costs manageable is a great way to ensure expenses don’t eat into that already razor thin profit margin. What are the best food cost control methods? What is food cost control? Here’s what you need to know.

Food 52

Food Seasonal Menu Point of Sale Waste 52

Notch

MARCH 12, 2019

Anyone who works in the restaurant business knows how tough it can be to make a living in an industry where profit margins tend to hover at only around 6%. With margins so thin, it’s important to control every cost as carefully as possible. That includes the labor cost percentage for your restaurant.

Front of House 52

Front of House Fast Casual Back of House Fine Dining 52

Restaurant365

MAY 15, 2020

How much dine-in sales should I expect? How much food should I order? How many employees should I schedule? Some of your inventory ordering questions are answered in a recent blog post. Dine-in forecasting will be limited to how many people are allowed in your dining room.

Restaurant Law 148

Restaurant Law Front of House Mobile Ordering Fine Dining 148

Restaurant365

NOVEMBER 12, 2019

A detailed understanding of your food costs, menu pricing, and average contribution margin allows you to leverage menu item data into smart, informed restaurant menu marketing. Restaurant menu engineering is one of your most effective tools for maintaining a healthy bottom line. . Getting started with menu engineering.

Menu 101

Menu Point of Sale Seasonal Menu Pricing 101

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. Best practices for effective food inventory management. Why a POS system is not suitable for inventory management. That’s great.

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Inventory Management Management Food 78

Restaurant365

NOVEMBER 19, 2019

With nearly half of the United States imposing higher minimum wages starting in 2020, restaurants also need to focus on optimizing labor costs (especially as a percentage of sales). Labor is one of the largest restaurant operational costs, but it is also one of the most controllable. Finding and training staff.

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Operations 2020 Mobile Ordering Social Media 92

Restaurant365

JANUARY 14, 2020

Your bottom line and your customer service success depend heavily on a well-executed staff schedule but knowing how to make a restaurant employee schedule is not an easy task. In addition, a restaurant manager needs to consider operations, accounting for different shift needs, the labor costs budget, and special events.

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Restaurant Law Point of Sale Mobile Ordering Webinar 97

Restaurant365

OCTOBER 4, 2019

Whether small businesses or multi-location, when choosing between POS solutions, restaurateurs consider a long list of features, cost, and usability. ” How does POS integration work? Most restaurateurs can answer the question, “what is a point of sale (POS) system?”

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POS Point of Sale Cash Management Information 60

Restaurant Engine

JUNE 26, 2020

Getting food delivered provides ease for your customer and increases loyalty. Restaurant food delivery sales are expected to generate at least $200 billion by 2025, but it can be difficult to find an apples-to-apples comparison of their fees. Let’s uncover what it really costs to use UberEats , PostMates, GrubHub, or DoorDash.

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Delivery Customer Service Food Order Mobile Ordering 76

7 Shifts

NOVEMBER 19, 2019

As the demand for a higher minimum wage continues to grow on a state and a federal level, restaurant owners and managers are understandably paying more attention to their restaurant’s labor cost percentage. What is Restaurant Labor Cost Percentage? Benefits (Health Care, Employee Discounts, etc.).

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Management Management Employee Relations Restaurant Law 253

Apicbase

JUNE 16, 2023

The metrics and calculations in this list will help you bring order to the chaos and manage the performance of each unit in the chain. The metrics and calculations in this list will help you bring order to the chaos and manage the performance of each unit in the chain. It’s money that went straight to his bottom line.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Xtra Chef

AUGUST 12, 2020

Food costs are one of the most significant factors of a restaurant’s success. Knowing your restaurant food costs helps with menu pricing, affects prime costs, and plays an integral part in remaining profitable. But managing restaurant food costs can be challenging. What Is Restaurant Food Cost?

Food 120

Food Inventory Waste Food Order 120

Sling

OCTOBER 1, 2021

Looking for a way to increase profits, get control of expenses, and keep your bottom line in the black? The solution is simple: Calculate your restaurant’s food cost percentage. Food Cost Percentage: Definition. What Is A Good Food Cost Percentage? x 100 = 26%).

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Definition Food Seasonal Menu Inventory 78

Apicbase

SEPTEMBER 2, 2022

In this post, you’ll learn how to leverage menu engineering insights to make every item you offer a solid winner over time. In this post, you’ll learn how to leverage menu engineering insights to make every item you offer a solid winner over time. Are you ready to start playing the long game when it comes to menu engineering?

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Menu Operations Point of Sale Seasonal Menu 52

Restaurant365

APRIL 16, 2021

How to calculate your restaurant profit margin. When calculating your restaurant profit margin, keep these details in mind: First, your profit is a way to understand what percentage of your sales turned into profits. Restaurant owners and operators have faced enormous challenges over the last year.

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Loyalty Program Point of Sale Guest Recovery Seasonal Menu 88

Restaurant365

JANUARY 13, 2021

Controlling your restaurant’s prime cost, made up of your cost of goods sold (CoGS) and labor costs, is critical to your profitability. Prime cost represents the two largest controllable costs for your restaurant – food and labor. So, how do you empower your store-level managers?

Management 78

Management Management Point of Sale Waste 78

Margin Edge

OCTOBER 19, 2021

Out of every ounce of food you purchase, it is guaranteed that not all of it will end up on your guests’ plates. Wasting food in and of itself isn’t a cardinal sin (unless you ask our mothers), but the degree of variance between what you use and what you sell can get you in trouble with your bottom line.

Waste 75

Waste Food Inventory POS 75

Restaurant365

DECEMBER 16, 2021

With restaurant-specific metrics, you can get a detailed look at your profitability, food costs, and labor costs, accessing data that can drive strategic decisions. Essentially, your DSS is a high-level summary of key metrics that are important to fine-tune every day, like your sales, labor costs, and comps.

Operations 78

Operations Point of Sale Employee Relations Waste 78