Hot Schedules

FEBRUARY 4, 2022

Five Steps to Reducing Waste. The Impact of Food Waste. U S hotels contribute to the generation of 131 billion pounds of food waste every year , resulting in an enormous environmental impact, and a big dent to profit margins. Much of this waste is avoidable. Hotel Profit Margins Decreasing?

Waste 78

Waste Hotels Inventory Food Order 78

Focus POS

DECEMBER 3, 2019

Sustainability is about cutting costs, eliminating waste, and improving your bottom line. Additionally, there are key restaurant technologies that you can leverage in your restaurant to help incorporate cost-reducing sustainable practices. Cut the Waste. You can also reduce portion sizes on your menu. Shop Smart.

Sustainability 128

Sustainability Transportation Mobile Ordering Waste 128

PathSpot

JANUARY 17, 2024

In the fast-paced world of restaurants and food manufacturing, staying competitive is critical for success. This blog will explore the details of the tech tools and technologies used in the restaurant’s BOH. Efficiency Enhancements and Inventory Management Software Effective inventory management is essential for the food industry.

Back of House 52

Back of House BOH Operations Food Safety 52

Open for Business

APRIL 24, 2023

In the process, many restaurant owners discovered that some sustainable practices—especially the ones that focus on reducing waste—can come with significant cost savings. The OpenTable blog recently shined a spotlight on some of the biggest players in the world of sustainability.

Sustainability 78

Sustainability Compost Waste Agriculture 78

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. The biggest factor in reducing food waste is how invested your store-level managers are.

Compost 88

Compost Food Waste Front of House 88

Future Food

NOVEMBER 7, 2021

The Trends to Watch in 2022 & Beyond The changing face of Food & Hospitality. Whilst some food and hospitality businesses chose to pivot their businesses early, out of necessity, others have elected to respond to changes in consumer preferences and are quickly reshaping the food and hospitality landscape in front of our eyes.

2022 148

2022 Food Supply Entertainment Hospitality 148

Restaurant365

FEBRUARY 22, 2022

There’s sales and customer data, labor performance data, and even data telling you how much food you waste. Analyzing your restaurant data to get a detailed look at your profitability, food costs, and labor costs can drive strategic decisions and improve your bottom line. But merely gathering the data offers little value.

Point of Sale 147

Point of Sale POS Inventory Seasonal Menu 147

Restaurant365

JANUARY 4, 2022

Restaurant inventory management plays a key role in overcoming rising food prices. Logistics challenges and labor shortages have fueled rising food prices at the wholesale level. Rising food prices have had an impact on the food sector for some time, with ingredient values above levels for the same time last year.

Inventory 148

Inventory Pricing Management Management 148

Cheetah

FEBRUARY 23, 2022

To compete, restaurants are reinventing themselves by incorporating emerging food trends into their menus – most notably by showcasing local food products and unique ingredients. But access to these trending food items, with fair pricing and reasonable logistics, has been a nightmare – until now. .

Food 148

Food Food Supply Food Truck Online Ordering 148

Restaurant365

JULY 14, 2021

Restaurant food waste is a pressing topic in the food and restaurant industry. Studies show that about 35% of all food produced in the United States goes unsold or uneaten. ” However, the impact of food waste doesn’t just stop at landfills. Start by auditing your food waste.

Waste 78

Waste Compost Food Inventory 78

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’s in The Restaurant Food Costs Guide?

Food 120

Food Inventory Waste Food Order 120

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

The Restaurant Times

APRIL 27, 2022

Do you know how much food waste Americans generate every year? billion tons of food are wasted annually, the US is the highest contributor with nearly 80 billion pounds of discarded food. Controlling food wastage in the US will be difficult and will take time. What Is A Waste-Free Bakery?

Waste 52

Waste License Recycling Customer Service 52

Apicbase

JANUARY 4, 2023

To manage their costs and increase efficiency, more and more food service companies are working with an inventory management system for F&B. In this blog post, we’ll discuss how a GPO and F&B inventory software work together to create an effective cost savings strategy for restaurants and other food businesses.

Inventory 52

Inventory Customer Service Food Supply Food Order 52

7 Shifts

SEPTEMBER 10, 2021

Indeed, according to mission statement expert and Entrepreneur contributor Tim Berry, 90% of mission statements in business plans fit this description and are, in his words “wastes of time, paper or digital space.”. Learn how to write a killer restaurant mission statement to be among the select few that can. The result? The good news?

Fast Casual 370

Fast Casual Customer Service Customer Experience Back of House 370

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

MAY 26, 2020

Your prime cost is a fundamental metric to track, because it includes your two largest expenses: food and labor. Your prime cost is a fundamental metric to track, because it includes your two largest expenses: food and labor. Over the past few months, reporting may have taken a back seat to more pressing concerns.

Point of Sale 148

Point of Sale Employee Relations Inventory Waste 148

Hot Schedules

APRIL 20, 2019

Five Ways to Reduce Waste. Take these five steps to reduce your impact on the planet, and boost your bottom line. The Impact of Food Waste. US Restaurants generate between 22 and 33 billion pounds of food waste every year. All that waste adds up. Much of this waste is avoidable.

Waste 60

Waste White Paper Cash Management Inventory 60

Restaurant365

SEPTEMBER 3, 2021

Your restaurant group may have accountants or bookkeepers who help keep your numbers in line. Restaurant owners, operators, and managers are constantly faced with decisions about accounting, operations, inventory, customer service, and staffing. The restaurant industry moves at a fast pace, filled with data that changes by the day.

Waste 78

Waste Cash Management Point of Sale Inventory 78

Modern Restaurant Management

MAY 6, 2022

Animal welfare and food processing concerns are making consumers explore environmentally-friendly food alternatives, prompting a rise in vegan food demand. Vegan trends are not only limited to raw ingredients, but they are also spreading to other domains of foods and beverages, such as confectioneries. from 2022-to 2032.

Consumer Goods 192

Consumer Goods Allergens 2025 Food Supply 192

Restaurant365

JUNE 17, 2022

In running a business, there are three basic levers that operators can pull to increase their bottom line. 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 2: Lower Food Costs. Lever 1: Grow Sales. Evaluate average ticket.

Employee Relations 78

Employee Relations Seasonal Menu Customer Service 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?)

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2022 Food Seasonal Menu Waste 98

Restaurant365

JULY 21, 2021

On any given day, you may be receiving multiple food and beverage shipments from different vendors, farmers, or distributors. How do you keep track of all these different shipments and ingredients to minimize food waste, ensure you are prepared for service, and optimize what you’re spending on your ingredients?

Inventory 78

Inventory Management Management Waste 78

Sling

JUNE 14, 2023

As a restaurant owner, you know that keeping your business afloat is all about the bottom line. In contrast, others may struggle to break even due to high overhead costs, such as rent, food, and labor. This can be tough, especially in today’s economy. Table of contents What is a restaurant profit margin?

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Customer Service Email Marketing Website Management Customer Experience 78

Restaurant365

JULY 24, 2020

Increased demand for food delivery had already boosted the growth of ghost kitchens, and the COVID-19 pandemic has escalated both the popularity and profitability of the model. Ghost kitchens cut the cost of real estate and labor by reducing the restaurant model to accommodate off-premise food sales. What is a ghost kitchen?

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

Future Food

JULY 30, 2019

The art and science of reducing food packaging in all food service outlets. Single-use food & beverage packaging has always been a concern for the environment and with recent high profile campaigns seeking to ban single use plastics, governments are now looking to legislate in line with community expectations.

Compost 109

Compost Sustainability Food Waste 109

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. Now that you’re on board with the basics, what areas should you start with in order to reduce your prime cost overall?

Point of Sale 78

Point of Sale Inventory Waste Food Order 78

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. Actual Food Cost (COGS). Theoretical Food Cost. Theoretical Variance. A straightforward calculation.

Inventory 78

Inventory Management Management Merchandise 78

Restaurant365

MAY 17, 2022

Food inventory management goes way beyond counting the items on the shelves. Tight integration between your r estaurant inventory management software , point of sale (POS) system and restaurant accounting software is essential for executing key restaurant tasks that help control your food costs. The POS system doesn’t do analysis.

Inventory 78

Inventory Management Management Food 78

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. over a certain period of time.

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2021 Cash Management Management Management 136

Cheetah

SEPTEMBER 6, 2019

85% of Food in Restaurants Is Wasted According to the Food Waste Reduction Alliance, in the restaurant industry, about 85% of food ends up in the trash. This translates to a substantial profit loss as money that is invested in food does not in fact produce a profit. Disposables: all waste that is not food.

Waste 60

Waste Audits Food Back of House 60

QSR Automations

MAY 2, 2024

Food items ordered from the bar are prepped promptly, ingredients are precisely portioned, and service is executed with impeccable timing. In the dynamic world of hospitality, innovation isn’t just a buzzword; it’s what keeps the industry afloat.

Social Media 64

Social Media Front of House Innovation Technology 64

OneDine

DECEMBER 20, 2023

From food ordering apps to automated kitchen devices, new innovations are dramatically changing the dining experience for restaurants and customers alike. These platforms allow customers to browse menus, order food online, and have it delivered straight to their door. RFID tags monitor food ingredients and track expiration dates.

Online Ordering 52

Online Ordering Customer Service Food Order Customer Experience 52

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. Even if your food cost percentage is in the single digits, you always want it to be positive instead of negative.

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Definition Food Seasonal Menu Inventory 78

Restaurant365

OCTOBER 30, 2020

Operations management involves designing the systems that not only save you time and energy, but that also ultimately add to your bottom line. Daily issues with your inventory control can lead to food waste levels that skew your monthly margins. In a restaurant, there’s always something that needs to be done.

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Operations Management Management Inventory 78

Restaurant365

MARCH 10, 2020

Because food and beverage costs make up a large part of a restaurant budget, your inventory method has large implications for your bottom line. If it’s not on the shelf, it can’t be stolen, spoiled or wasted. So, the key to minimizing food waste that can eat into your profits is effective restaurant inventory management.

Inventory 103

Inventory Management Management Waste 103

Cheetah

JANUARY 28, 2022

He is happier, his customers are consuming better quality foods, and the community is grateful for his efforts. The best part- it’s also really helping La Med’s bottom line! . Through take-out, restaurant diners have been able to see a bit more clearly just how much product and material they are consuming and throwing away.

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Sustainability Consumer Goods Waste Food Supply 78