Restaurant365

JUNE 15, 2021

Your restaurant is constantly generating data, whether from your sales revenue, food costs, or labor hours. Get the data you need to grow your profitability by reviewing critical FOH and BOH restaurant KPIs. If you can unify your FOH and BOH data, you can contribute to a healthier restaurant profitability in the long-term.

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BOH FOH Point of Sale Back of House 78

Restaurant365

SEPTEMBER 23, 2021

Every business relies on good accounting, but it is especially true in the competitive restaurant industry. Whether you’re a bookkeeper, accountant, restaurant owner, or store-level manager, understanding the basics of accounting can pay dividends for your business. How is restaurant accounting different?

Cash Management 147

Cash Management Point of Sale POS Inventory 147

Restaurant365

JANUARY 4, 2022

Restaurant inventory management plays a key role in overcoming rising food prices. For example, these common restaurant ingredients rose significantly in mid-December 2021 over the same period in 2020: Refined sugar – 31%. As the rising food cost trend continues, it’s time to tighten your inventory control. from a year ago.

Inventory 148

Inventory Pricing Management Management 148

Restaurant365

FEBRUARY 4, 2022

This article was written by Morgan Harris and featured in Modern Restaurant Management. We all know that being a restaurant manager is tough. When we think of a restaurant manager, we think of common traits such as a high-energy, service-oriented individual with strong people skills who can stay calm under immense pressure.

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Inventory 2001 2011 License 78

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.

Inventory 82

Inventory Point of Sale Waste Fine Dining 82

7 Shifts

NOVEMBER 1, 2022

Restaurant owners and operators wear a lot of hats. They're people leaders, customer service providers, line cooks, inventory managers, occasional bartenders, public relations reps, number crunchers, and even marketers. And the big restaurant brands are only getting bigger , making it even harder to stand out. Table of Contents.

Seating 221

Seating Email Marketing Marketing SEO 221

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. With the many moving pieces involved in a restaurant, a seamless accounting process can be difficult. Track Your Daily Sales.

Point of Sale 138

Point of Sale Inventory POS Cash Management 138

Restaurant365

OCTOBER 1, 2021

Tracking your profit margin, in the current moment and over time, is critical to managing your restaurant’s financial health. If you want to improve your restaurant profit margin, it depends on many factors. If you want to improve your restaurant profit margin, it depends on many factors. Why restaurant profit margins are low.

Point of Sale 78

Point of Sale Food Truck Loyalty Program Inventory 78

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. The restaurant business is hard. Make CoGS review part of your daily restaurant inventory routine.

Food 78

Food Waste Inventory Food Order 78

Restaurant365

AUGUST 4, 2020

Running a successful restaurant business is all about spending your cash wisely. When that inventory is wasted, stolen or spoiled before it’s sold, it must be written off as an expense in the books. When you think of your restaurant finances, you don’t always equate it with inventory management.

Inventory 78

Inventory Management Management Cash Management 78

Restaurant365

MAY 27, 2021

Restaurant restrictions are beginning to ease, which is good news for restaurant owners and operators. However, your restaurant probably isn’t yet back to “normal.” ” The restaurant industry landscape has changed over the last few years. How to calculate restaurant prime cost.

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Point of Sale Inventory Waste Food Order 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. Orderly’s goal is to help you get a handle on food costs.

Food 52

Food Food Supply Food Order Inventory 52

Restaurant365

OCTOBER 22, 2021

There are many restaurant data points that can help you see beyond the buzz of the day-to-day of a restaurant and get a glimpse at the health of your business. Having access to data about your restaurant can inform your decisions about operations, staffing, menu changes, and long-term strategy. How to calculate total labor cost.

Point of Sale 78

Point of Sale Insurance Inventory Cash Management 78

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

FEBRUARY 19, 2020

Keeping track of your finances is time-consuming, and yet it has enormous implications for your bottom line. Staying competitive in the modern restaurant industry requires devoting time, energy, and resources to restaurant accounting. . Modern restaurant accounting methods depend on accurate and timely data about your business.

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Point of Sale Cash Management Inventory Consumer Goods 120

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

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.

Inventory 78

Inventory Management Management Food Supply 78

Restaurant365

OCTOBER 23, 2019

Maximizing your restaurant’s profit depends on many different factors. 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. Prime cost includes the products and the people that keep your restaurant in business.

Point of Sale 74

Point of Sale Inventory Employee Relations Insurance 74

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?

Inventory 103

Inventory Management Management Waste 103

Restaurant365

SEPTEMBER 3, 2021

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. Does your restaurant group have a profitability strategist? explained Mr. Castillo.

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Waste Cash Management Point of Sale Inventory 78

Restaurant365

DECEMBER 20, 2021

As a restaurant finance or accounting leader, you and your team can play a unique role in supporting your operations team. Your restaurant group’s profit margin depends on two areas: top-line revenue and controlling expenses. Why restaurant finance should guide restaurant operational efficiency.

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Operations Leadership Point of Sale Cash Management 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. Train your store-level managers.

Compost 88

Compost Food Waste Front of House 88

Restaurant365

DECEMBER 11, 2020

The year 2020 prompted enormous changes in the restaurant industry. The events of this year made running a lean, streamlined restaurant business a necessity to survive the many shifts. As 2021 begins, there are many restaurant management best practices that can be applied to strengthen your business, in the short and long term.

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2021 Cash Management Management Management 136

Restaurant365

JUNE 24, 2020

You’ve reopened your dining rooms at the allowable capacity in the geographic areas of your restaurant locations. Now it’s time to refocus on your bottom line. This requires not only increasing total sales, but also reducing costs. Reevaluate your supply costs. Cost out your menu items and recipes.

Point of Sale 78

Point of Sale POS Inventory Employee Relations 78

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?

Inventory 78

Inventory Management Management Waste 78

Hot Schedules

OCTOBER 4, 2019

A long with labor, food and beverage is one of the highest costs within a hospitality organization. Aside from the cost of the items themselves, there are many expenses associated with managing inventory. What about when there are discrepancies among what you ordered, what was sold, and what’s left in the walk-in?

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Inventory Management Management Demo 60

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. First, let’s break down the two types of inventory costing, Actual and Theoretical. Actual Food Cost (COGS).

Inventory 78

Inventory Management Management Merchandise 78

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. Labor is one of the biggest expenses for a restaurant. Your prime cost, including your labor cost, is where you can improve to add more profit to your bottom line.

Point of Sale 99

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

Restaurant365

MARCH 25, 2022

It is important to put a proper food purchasing procedures into place because the way that you order, receive, and store product ultimately helps you to control your food cost. How a product is sold can differ from vendor to vendor. Nothing is worse than having a truck at the back dock when the restaurant is slammed.

Food 78

Food Food Truck Food Order Food Supply 78

Restaurant365

MAY 17, 2022

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. Food inventory management goes way beyond counting the items on the shelves. That’s great.

Inventory 78

Inventory Management Management Food 78

Restaurant365

OCTOBER 14, 2020

For restaurant owners and operators in particular, in the midst of making the thousands of decisions needed to run a restaurant business, it’s easy to forget about the restaurant budget. There are four stages to your restaurant budget: Plan. A restaurant budget is critical for profitability and success.

Point of Sale 78

Point of Sale Email Marketing Cash Management Advertising 78

Future Food

MAY 5, 2020

Hospitality in Australia Emerging from under the Pandemic Restrictions Staying positive, finding the silver lining & planning for the ‘next normal’. Image via Frameweb. A more apt description for rapidly changing near future is the ‘next normal’ and the next and the next.

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Hospitality Point of Sale Customer Service Customer Experience 88

Restaurant365

JUNE 4, 2021

As a restaurant owner or operator, you always have restaurant profitability on your mind. But when you think of restaurant profitability, are you thinking about both the short-term and the long-term? Understanding your profitability and working to improve it, piece by piece, is the key to long-term restaurant success.

Loyalty Program 78

Loyalty Program Point of Sale Inventory Customer Service 78

ChefMod

MARCH 25, 2021

How I came to manage category costs for food, beverages, and supplies. My first job in hospitality came through a friend who was a line cook at a sports bar in Boston called Dockside. The Chef wanted even more detail so for each of the invoiced items, I marked each as either meat, fish, dairy, produce, or dry goods.

Management 52

Management Management Food Food Supply 52

The Restaurant Expert

JANUARY 24, 2019

Do you wonder what makes up the prime cost formula in the restaurant industry? How do you calculate a restaurant’s prime cost formula? What is the prime cost formula? Prime cost in the restaurant industry is different than in other industries. Labor cost includes taxes, benefits and insurance.

Insurance 54

Insurance Point of Sale Inventory Download 54

Smart Systems Pro

MAY 15, 2019

Menu costing software is critical to planning a restaurant menu. If you want to make any money in the restaurant industry, you cannot rely on the numbers you keep in your head. You can’t generally know what things cost. That is why you need menu costing software to plan your menu.

Menu 69

Menu Point of Sale Demo Download 69

Focus POS

JUNE 17, 2019

Restaurant Point of Sale Software. What is restaurant point of sale (POS) software? Restaurant point of sale software empowers businesses to control labor costs, manage inventory, and have deeper visibility into business operations. Benefits of Restaurant Point of Sale Software. Friendly UI and UX. Flexibility.

Point of Sale 113

Point of Sale Cash Management POS Franchise 113