Culinary Cues

AUGUST 22, 2022

There was little waste since managing twenty seats was much easier than trying to fill expansive dining rooms with a turn or two on busy nights. www.harvestamericacues.com BLOG. This was plenty for a chef, enough to produce a wide range of items to match the freshness of the ingredients available. Good friends, good food, good times.”.

Seating 474

Seating Front of House Back of House Cash Management 474

Culinary Cues

MAY 18, 2020

Your success will not happen overnight. [] UNDERSTAND THE NEED FOR FLEXIBILITY: Being able and willing to turn on a dime and change directions is the price of admission in a faltering economy. www.harvestamericacues.com BLOG. Remember that even during tough times – being a chef is a noble profession with loads of opportunity.

White Paper 520

White Paper Certification Food Safety Food Supply 520

Culinary Cues

MARCH 30, 2020

Those traditional methods of old either no longer work, or they are priced out of reach for the average small business. www.harvestamericacues.com BLOG. Aligning with vendors who are able to work with the restaurant in creating a financially viable operation also works for all involved. PLAN BETTER – TRAIN HARDER.

Small Business 457

Small Business Food Supply Food Truck Healthcare 457

Lavu

JUNE 6, 2025

With rising ingredient prices, labor shortages, and tighter margins, operators must find strategic ways to reduce restaurant costs without compromising quality or customer experience. Yield Percentage: Calculate the yield percentage to account for any waste or shrinkage during cooking. Food cost control is crucial.

Loyalty Program 78

Loyalty Program Waste Recycling Inventory 78

Restaurant365

JANUARY 18, 2022

While true zero-restaurant food waste is extremely rare, it can be a meaningful goal. Implementing a zero-waste initiative can help minimize your carbon footprint and may even attract new customers who embrace your environmental friendliness. Additionally, limiting your food waste can improve your restaurant’s bottom line.

Waste 147

Waste Compost Food Consumer Goods 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. Data from the Bureau of Labor Statistics showed the November Producer Price Index, a measure of wholesale prices, up 9.6% from a year ago.

Inventory 148

Inventory Pricing Management Management 148

Culinary Cues

APRIL 3, 2020

Possible strategy: As you IDEATE your concept for the future and the menu that will be at the core of it – you must keep PRICE front and center. Don’t waste this time – scenario plan now! www.harvestamericacues.com BLOG. They will stay a problem if you do nothing and find yourself stuck without an answer. Restaurant Consulting.

Guest Recovery 382

Guest Recovery Social Media Kitchen Safety Food Safety 382

7 Shifts

AUGUST 4, 2020

It’s no surprise the food industry leaves behind a large footprint—and while much of the supply chain is inevitable, there are many innovative and simple steps we can all take to reduce waste and our own carbon footprint. Takeaway: By showing your commitment to reducing plastic waste, you’ll encourage customers to do the same.

Food Supply 300

Food Supply Waste Seasonal Menu Equipment 300

Culinary Cues

APRIL 26, 2020

MAKE SURE THAT YOUR PLANNING INCLUDES AND EVEN FOCUSES ON BUILDING WOW INTO THE MIX. [] USER FRIENDLY IS THE PRICE OF ENTRY. Flexibility when it comes to menu offerings, methods of preparation, hours of service, pricing packages, and so on are the cost of admission. DON’T WASTE THIS TIME – STRATEGIZE YOUR WOW EXPERIENCE.

Guest Recovery 410

Guest Recovery Kitchen Safety Customer Service Food Safety 410

Culinary Cues

MARCH 21, 2020

If you have the funds (the cost is very reasonable – classes priced individually, or for $15/month you can access all 80 classes – unlimited) this is an excellent opportunity to learn a new skill, or at the very least inspire you to try something new. Time is all we have, and now it is important to not waste it.

Back of House 446

Back of House Book Communication Leadership 446

Margin Edge

OCTOBER 19, 2021

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. If you are already a MarginEdge user, scroll down to the section on how to calculate waste with [me].

Waste 98

Waste Food Inventory POS 98

Culinary Cues

NOVEMBER 16, 2019

Buy smaller garbage cans for the kitchen – control your waste and make it everyone’s job. [] KEEP IT SIMPLE – DO IT WELL. This is the price of admission. [] HAVE ENOUGH MONEY IN THE BANK. The right price is not always the lowest price. Is the price worth it? www.harvestamericacues.com BLOG.

Training 292

Training Employee Relations Customer Service Customer Experience 292

The Restaurant Group

FEBRUARY 14, 2025

High CoGS can eat into profits, so it’s important to manage inventory and control waste effectively. Monitoring prime cost helps you make informed decisions about pricing, staffing, and purchasing. Subtract variable cost per unit from the selling price per unit to get the contribution margin per unit.

Point of Sale 78

Point of Sale Loyalty Program Customer Service Inventory 78

Culinary Cues

SEPTEMBER 27, 2023

This needs to change through a different approach to menu planning and pricing and tighter controls on waste and portioning. FRAGILE PROFIT STRUCTURE Cooks want the pay they deserve but right now the profit margins are too slim in restaurants. TEAM DEPENDANT I know, this is listed as a “pro” as well.

Employee Relations 449

Employee Relations Fine Dining Training Communication 449

7 Shifts

AUGUST 4, 2020

It’s no surprise the food industry leaves behind a large footprint—and while much of the supply chain is inevitable, there are many innovative and simple steps we can all take to reduce waste and our own carbon footprint. Takeaway: By showing your commitment to reducing plastic waste, you’ll encourage customers to do the same.

Food Supply 221

Food Supply Waste Seasonal Menu Equipment 221

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.”. The good news? Sublime Brew is more than just a coffee shop offering tasty coffee. It's an experience. Food with integrity”.

Customer Service 370

Customer Service Fast Casual Customer Experience Back of House 370

Hot Schedules

JULY 26, 2021

In essence, you’re saving money on labor but increasing waste in other departments. Five Ways Retailers Can Optimize Labor to Minimize Costs With operations as lean as they’ve ever been, the right retail scheduling solution can efficiently cut scheduling waste. Bottom Line Shrinking? Understaffing can lead to employee burnout.

Retail 148

Retail Point of Sale Employee Relations Inventory 148

Hot Schedules

APRIL 20, 2019

Five Ways to Reduce Waste. The Impact of Food Waste. US Restaurants generate between 22 and 33 billion pounds of food waste every year. All that waste adds up. The EPA estimates that food waste is the single largest category in any given landfill. First, all the resources required to produce it are wasted.

Waste 60

Waste White Paper Cash Management Inventory 60

Hot Schedules

AUGUST 10, 2021

Five Ways Retailers Can Optimize Labor to Minimize Costs With operations as lean as they’ve ever been, the right retail scheduling solution can efficiently cut scheduling waste. Protecting Your Customers: How to Scale Your Food Safety Culture Across Multiple Locations.

Food Safety 148

Food Safety Certification Food Employee Relations 148

ChowNow

AUGUST 19, 2024

Inventory Management Whether it’s to ensure you have enough inventory to sell or to ensure you’re not wasting inventory, careful management is a key aspect of any successful restaurant. Negotiating with your suppliers for better prices can also make a huge difference. Monitor sell-through rate.

Cash Management 195

Cash Management Management Management Inventory 195

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. Waste stretches beyond the physical, say, head of lettuce you’re throwing in the trash.

Waste 78

Waste Hotels Inventory Food Order 78

Modern Restaurant Management

APRIL 2, 2020

Timer is an easy to use application to create timers for any activity that requires time tracking from cooked and cooled food, to non-food items that require tracking such as routine cleaning and waste removal. The customer can then see the menu on offer, the prices and can place an order by adding an item to their shopping basket.

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

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. Monitor Vendor Price Changes. Waste Not, Want Not. 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

Cheetah

FEBRUARY 23, 2022

But access to these trending food items, with fair pricing and reasonable logistics, has been a nightmare – until now. . Anything that can save expensive labor hours, reduce storage, enhance food safety and limit food waste is in dire need by restaurants – and that’s exactly what the New Marketplace provides.

Food 148

Food Food Supply Food Truck Online Ordering 148

Hot Schedules

FEBRUARY 23, 2022

With inflation on the rise, hourly workers have struggled to keep up with rising prices for rent, groceries, and other necessities. How to Prevent Waste in Your Restaurants An understanding of comps and voids is key to loss prevention in the restaurant business. b3lineicon|b3icon-wallet|?|Wallet. On-Demand Pay. Read More.

Employee Relations 147

Employee Relations Front of House Waste Hotels 147

Restaurant365

MAY 20, 2020

Now, more than ever, is the time to optimize food costs by limiting your menu options, creating contract prices with your vendors, and tightening the way you handle your inventory. For items that are in between, such as bargain food items, raise the price of each item to determine if that item should be a keeper or not.

Inventory 148

Inventory Food Order Customer Experience Waste 148

Hot Schedules

JULY 8, 2021

Consumer Price Index research indicates rapid inflation in early 2021, so you could understand why operators are increasingly concerned. When inventory is tracked manually, patterns of waste — or theft — can fly under the radar. Increased food waste. The Problems with Managing Inventory in Spreadsheets. Undetected theft.

Inventory 127

Inventory Management Management Food Supply 127

Restaurant365

SEPTEMBER 10, 2021

The data from inventory management can help you place more accurate orders, calculate exact food costs, make informed menu changes, and address potential sources of food waste. In addition, POS integration can automate steps like uploading invoices, auto-updating ingredient prices, and tracking recipes.

Inventory 138

Inventory Management Management Point of Sale 138

Restaurant365

JULY 24, 2020

The focus of this blog post is to help existing restaurants launch their own ghost kitchens. Factor Delivery Costs into Your Ghost Kitchen Menu Prices. Include a portion of the delivery costs in your food prices to ensure your ghost kitchen makes a profit. How a ghost kitchen works. Control Inventory for Your Virtual Kitchen.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

Hot Schedules

OCTOBER 5, 2021

Managing an array of food suppliers who can collectively deliver the quality goods you need in bulk at the lowest possible price (at the price you were quoted!) saves you money, time, and lessens the risk of food waste. Keep Prices Competitive. The quoted price is consistently inconsistent with the invoice.

Food Supply 137

Food Supply Food Mobile Ordering Hotels 137

Margin Edge

FEBRUARY 3, 2022

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?) Track waste. Track Waste – In the Kitchen and the Dining Room. Oftentimes, the biggest culprit for out-of-control food costs in a restaurant is waste. Track key item costs.

2022 98

2022 Food Seasonal Menu Waste 98

Restaurant365

MAY 26, 2020

However, this effort is wasted if you don’t also focus on your prime cost. An effective inventory management system not only prevents food waste and overordering, but it also informs reliable, up-to-date numbers that you can use to inform critical business decisions. Dial in your Cost of Goods Sold.

Point of Sale 148

Point of Sale Employee Relations Inventory Insurance 148

The Rail

JULY 5, 2024

This blog will explore essential restaurant management tips that will help you enhance profitability and drive success in the competitive food service industry. You can decide on price, location, and advertising by researching the profitability and popularity of each menu item.

Management 130

Management Management Loyalty Program Point of Sale 130

Restaurant365

FEBRUARY 25, 2022

Pay attention to menu costing and pricing. The factors that influence menu pricing are the price you paid for the food as well as delivery fees, interest, and other charges related to purchasing. Gross Profit Per Item = Price – Menu Item Cost. Let’s use the same example above for a menu pricing example. to produce.

2022 148

2022 Menu Seasonal Menu Pricing 148

Restaurant365

AUGUST 19, 2021

Every time your restaurant buys, counts, transfers, or wastes inventory, it must be entered as a journal entry in your accounting general ledger. If your inventory goes to waste, or it spoils before it is sold, it is an expense that directly impacts your bottom line. So, inventory has an important place in your restaurant accounting.

Inventory 147

Inventory Management Management Employee Relations 147

Restaurant365

DECEMBER 11, 2020

This way, you can take immediate action on issues like incorrect portions or food waste (explored below). Your suppliers may have experienced fluctuations in prices for ingredients in 2020. 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

ChefMod

APRIL 14, 2025

Heres what good turnover looks like: Ingredients are replenished in sync with usage Your team isn’t over-ordering or under-ordering Theres consistency in what gets ordered and when Waste is minimal at the end of each period When turnover reflects smart planning and consistent demand, it becomes a strong sign of operational health.

Inventory 52

Inventory Food Order Seasonal Menu Waste 52