7 Shifts

JULY 24, 2020

While you must follow the strict guidelines to ensure the safety of your staff and customers, that’s not to say you can’t take advantage of an empty restaurant to improve your knowledge of restaurant management, running a business, and creating a recipe for success when you eventually get back to business as usual. Published: 2009 ??

Book 370

Book Management Management Restaurant Law 370

Restaurant365

NOVEMBER 12, 2021

Leveraging a mix of operational reporting tools that focus on menu profitability helps you maximize revenue and adds to your bottom line. With restaurant management technology, you can use menu engineering tools to inform your data tracking and decision making. First, with full POS integration , recipe costing can be automated.

Menu 143

Menu Operations Point of Sale POS 143

Clover - Restaurants

MAY 7, 2024

Work closely with the management team to brainstorm new ideas, promotions, and special events. Work closely with the management team to brainstorm new ideas, promotions, and special events. Lead and manage back-of-house kitchen staff, including sous chefs, line cooks, prep cooks, and dishwashers.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

Restaurant365

JANUARY 4, 2022

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. Accuracy is key to controlling your inventory optimizing your food costs, so you want to make inventory management as efficient as possible. Butter – 43%.

Inventory 148

Inventory Pricing Management Management 148

Xtra Chef

DECEMBER 30, 2020

Here are some of the actions, accomplishments and highlights of the past year… We introduced Recipe Management – a recipe for restaurant profitability. In January 2020, we launched our Recipe Management feature, giving our customers the ability to calculate plate costs easily, accurately and dynamically.

2020 151

2020 Cash Management Point of Sale 2021 151

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. But smart operators know the importance of good inventory management technology.

Inventory 127

Inventory Management Management Food Supply 127

Bottleneck Management

NOVEMBER 22, 2021

We’re looking forward to being a new favorite for fans looking for an exceptional way to enjoy Nashville hot chicken and we’re especially happy to introduce Rebel’s using the virtual restaurant format,” says Bottleneck Management Chief Operating Officer Mark Gray. Bottleneck Introduces Rebel’s Hot Chicken.

Online Ordering 148

Online Ordering Delivery Food Order Presentation 148

Restaurant365

FEBRUARY 25, 2022

Perhaps we can blame it on wanderlust combined with the lack of travel over the past two years; Americans are craving global flavors. While in any American town you can find a variety of Chinese, Mexican, and Italian restaurants, now consumers are wanting to step beyond these regions and become more adventurous in their dining options.

2022 148

2022 Menu Seasonal Menu Pricing 148

ChefMod

MAY 13, 2024

AP automation solutions specifically designed for hospitality help restaurant owners optimize their purchasing process, recipe management, inventory, analytics, GL mapping, and visibility into expenses across all suppliers. What is Accounts Payable Automation? How Does AP Automation Enhance Financial Operations?

Cash Management 40

Cash Management Inventory Audits Management 40

Restaurant365

MARCH 23, 2022

When you misjudge ordering or overspend on food cost, it directly affects your bottom line. Customized forecasting based on historical data helps you improve restaurant operations by reducing food costs over time. With perishable ingredients and fluctuating sales, controlling food costs has always been challenging.

Food 78

Food Waste Inventory Food Order 78

Restaurant365

JUNE 17, 2022

In running a business, there are three basic levers that operators can pull to increase their bottom line. You can grow sales, lower costs, or increase margins. Getting new customers in the door is certainly one way to increase sales, but you don’t have to rely on new business to increase your top line. Lever 1: Grow Sales.

Employee Relations 78

Employee Relations Seasonal Menu Customer Service Food Order 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. How do restaurants control food costs?

Food 99

Food Inventory Point of Sale Waste 99

Restaurant365

JULY 21, 2021

Understanding how to master restaurant inventory management is an invaluable skill. Understanding how to master restaurant inventory management is an invaluable skill. Ultimately, your inventory impacts your bottom line, because how you manage your inventory determines your food cost.

Inventory 78

Inventory Management Management Waste 78

Restaurant365

DECEMBER 11, 2020

As 2021 begins, there are many restaurant management best practices that can be applied to strengthen your business, in the short and long term. Manage cash flow by creating a cash flow forecast. operators, mostly sales) minus your cash outflows (your operating costs, like food and drink, payroll, rent, etc.)

2021 136

2021 Cash Management Management Management 136

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.

Point of Sale 78

Point of Sale Inventory Waste Food Order 78

Margin Edge

FEBRUARY 3, 2022

With all that in mind, now more than ever, restaurants are looking for ways to lower food costs that don’t take up too much time or too many resources from already stretched thin operations. 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?)

2022 98

2022 Food Seasonal Menu Waste 98

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

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. . A profitable menu doesn’t happen by accident.

Menu 101

Menu Point of Sale Seasonal Menu Pricing 101

Restaurant365

DECEMBER 20, 2021

Your restaurant group’s profit margin depends on two areas: top-line revenue and controlling expenses. Restaurant accounting teams can help connect operating and financial data at the store level, as well as zoom out to examine big-picture revenue and costs. Working with operations to set a prime cost goal.

Operations 78

Operations Leadership Point of Sale Cash Management 78

ChefMod

MARCH 10, 2024

Running a restaurant comes with its unique set of challenges, and managing procurement and accounts payable can often feel like navigating a maze of paperwork, negotiations, and inventory management. At ChefMod, we understand these pain points intimately, which is why we’ve developed innovative solutions to address them head-on.

Mobile Ordering 40

Mobile Ordering Pricing Customer Service Sourcing 40

Apicbase

JANUARY 4, 2023

The cost of ingredients and other materials has gone up, making it necessary for restaurateurs to find creative ways to adjust their pricing and make their businesses more efficient. More and more, foodservice operators are turning to Group Purchasing Organisations (GPOs) for cost savings in purchasing. Let’s get started!

Inventory 52

Inventory Customer Service Food Supply Food Order 52

Restaurant365

AUGUST 4, 2020

Integrating inventory management with accounting facilitates better inventory control. When you think of your restaurant finances, you don’t always equate it with inventory management. Consequently, purchasing correctly is the cornerstone of any efficiently managed restaurant. What is restaurant inventory management?

Inventory 78

Inventory Management Management Cash Management 78

Restaurant365

NOVEMBER 19, 2019

To prepare for the new year, restaurant owners, operators, and managers need to start planning now. New training methods focus on thorough cross-training, an emphasis on company mission and values, and solid management team structures. Managing complex, rotating inventory. Finding and training staff.

Operations 92

Operations 2020 Mobile Ordering Social Media 92

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 Cash Management 82

Restaurant365

JUNE 22, 2021

As a restaurant owner or operator, keeping your food costs low is a continual challenge. Food cost is one of the largest expenses for your restaurant, and because it is a controllable cost, you can influence how it impacts your bottom line. Train your store-level managers.

Compost 88

Compost Food Waste Front of House 88

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. Reevaluate your supply costs.

Point of Sale 78

Point of Sale POS Inventory Employee Relations 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. We live in a world where diners are inundated with choices. There are more options for eating out than ever before. So, what sets you apart from the pack?

Seating 222

Seating Email Marketing Marketing SEO 222

Restaurant365

MARCH 10, 2020

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. Because food and beverage costs make up a large part of a restaurant budget, your inventory method has large implications for your bottom line. Sitting Inventory.

Inventory 103

Inventory Management Management Waste 103

Restaurant365

APRIL 14, 2020

Successful restaurant operations, in any kind of economy, depend on well-managed restaurant food inventory. No matter what business model your restaurant is operating on, managing your restaurant inventory helps you prevent waste, lower your food cost, and maximize your bottom line.

Inventory 109

Inventory Delivery Management Management 109

Hot Schedules

JANUARY 27, 2020

On top of those issues, restaurateurs also dealt with increasing food costs and the operational questions presented by third-party delivery. . At the end of the day, restaurateurs can experiment with new recipes and test out new marketing campaigns to drive traffic, but moving the restaurant isn’t an option. . Let’s take a look.

2020 117

2020 Webinar Employee Relations Allergens 117

ChefMod

OCTOBER 27, 2021

Automating the food costing process with specialized software is the way to go. Dig in to learn more about the benefits of automating your food costing process with specialized software. Complex to handle and costly to ignore, food costing is a delicate yet critical part of running a successful restaurant. But what if you could?

Food 52

Food Inventory Pricing Mobile Ordering 52

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.

Point of Sale 120

Point of Sale License Insurance Employee Relations 120

Restaurant365

OCTOBER 30, 2020

As a restaurant owner or manager, sometimes you may need to jump in to help keep business running smoothly. However, the day-to-day tasks can distract from the bigger-picture work that is essential for your long-term business health: restaurant operations management. What is restaurant operations management?

Operations 78

Operations Management Management Inventory 78

Orderly

OCTOBER 4, 2021

Food cost is one of the biggest factors of your restaurant’s success. Understanding your food cost is especially important during these unprecedented times as many restaurant owners are counting pennies and doing everything in their power to maximize profits. Most restaurant managers are probably exhausted and stretched thin on time.

Food 52

Food Food Supply Food Order Inventory 52

Restaurant365

MARCH 10, 2020

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. Because food and beverage costs make up a large part of a restaurant budget, your inventory method has large implications for your bottom line. Sitting Inventory.

Inventory 78

Inventory Management Management Waste 78

Restaurant365

APRIL 4, 2022

The State of Sales, Staffing, and Food Costs. The State of Sales, Staffing, and Food Costs. Live from Austin! Restaurant365’s mission is to help restaurants thrive. Here are a few key takeaways from the day: . The Restaurant Industry Is Embracing Restaurant Technology. That figure is on the rise, CEO Tony Smith told the crowd.

Point of Sale 78

Point of Sale Technology Customer Experience Mobile Ordering 78

Restaurant365

JULY 9, 2020

Restaurant inventory management is the process of monitoring the food and beverage ingredients in your restaurant. Knowing these essential metrics enables you to make more informed supply orders, and tight inventory control helps you reduce food waste, adding to your bottom line. Sitting Inventory.

Inventory 78

Inventory Management Management Food Supply 78