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

Culinary Cues

MAY 8, 2023

The chef is a financial manager of a business and, as such, must be adept at budget projections, management of inventories (highly perishable ones), and control of production waste. He or she must be able to make quick adjustments when costs are not in line and be able to pinpoint where problems may exist.

Kitchen Safety 428

Kitchen Safety Food Safety Coaching Training 428

Modern Restaurant Management

JANUARY 22, 2024

Businesses share eco-friendly ideals with their customers by ethically eliminating food waste and purchasing locally produced foods to gain popularity. Use social media, blogs, and visually attractive pictures to fascinate diners and increase anticipation.

Loyalty Program 181

Loyalty Program Dietary Restrictions Mobile Ordering Social Media 181

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 442

Seating Front of House Back of House Cash Management 442

Culinary Cues

MAY 15, 2021

This creates a domino of challenges – labor dependance, the inability to pay reasonable wages, selling price ceilings that do not yield sufficient profit, etc. The lesson learned is that menu items must be more profitable – this may mean re-assessing the ingredients used, how they are managed for waste, and the selling price formula used.

Customer Experience 387

Customer Experience Cash Management Customer Service Front of House 387

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.

Waste 300

Waste Food Supply Seasonal Menu Equipment 300

Culinary Cues

DECEMBER 17, 2020

A reduction in restaurant business leads to crop waste, unplanted land, and serious cash flow problems for farmers. Restaurants account for a large percentage of a fisherman’s direct or indirect business volume. [] Ranchers: Have you noticed that the price of beef, pork, and chicken has increased significantly over the past few months?

Uniforms 470

Uniforms Cash Management Brewery Consumer Goods 470

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

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 385

Employee Relations Fine Dining Training Communication 385

Culinary Cues

JULY 8, 2021

When demand exceeds supply in any situation – businesses know that prices inevitably go up. Investing in training will also fall by the wayside as it is viewed as a wasted investment of time and money. www.harvestamericacues.com BLOG. The strong survive and the weak shall perish. Let’s try to avoid going down that path.

Sports 473

Sports Take-out Café Training 473

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.

Waste 221

Waste Food Supply Seasonal Menu Equipment 221

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

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

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

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 318

Guest Recovery Social Media Kitchen Safety Food Safety 318

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

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

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 519

White Paper Certification Food Safety Food Supply 519

Restaurant365

APRIL 30, 2021

When it comes to writing a restaurant menu, you can’t determine your menu prices by “gut feeling.” Consistent, accurate recipe costing relies on a few key elements: standardized recipes, accurate restaurant inventory management , and up-to-date vendor prices. You need numbers and data to fuel your decisions.

Inventory 78

Inventory Seasonal Menu Waste Point of Sale 78

Future Food

NOVEMBER 7, 2021

Re purposing It has been inspiring to see the commitment of modern food and hospitality operators in minimising their impact on the environment, through the reduction in food and equipment waste across the sector. Additional Comments on this blog. What would you like to know more about? Do you have an article request?

2022 148

2022 Food Supply Entertainment Hospitality 148

QSR Automations

JANUARY 22, 2024

In this blog, we delve into the top-tier prophecies for the year ahead and illuminate how our ConnectSmart® suite can propel your restaurant into a league of its own. Welcome to a gastronomic journey into the future! Spirit-Free Cocktails Ascend to Royalty Many of the younger generation are in their “sober era,” as they call it.

2024 52

2024 Social Media Demo Front of House 52

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 355

Small Business Food Supply Food Truck Healthcare 355

Sling

MAY 9, 2023

For more suggestions on how to build strong relationships at work, check out these articles from the Sling blog: How to Have a Strong Employee/Employer Relationship 12 Leadership Theories And Styles For Managers 2) Improve restaurant security A strong RO program will also include some form of security.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

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 344

Back of House Book Leadership Communication 344

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

MARCH 23, 2022

Accounting for potential areas of inventory loss such as wait staff errors, kitchen waste, or incorrect preparation can be time consuming, but necessary. Use inventory tracking to reduce waste. Tracking each menu items’ recipe cost can help you optimize food usage and reduce food waste over time. Price menu items properly.

Food 78

Food Waste Inventory Food Order 78

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 Inventory 137

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 310

Guest Recovery Kitchen Safety Customer Service Food Safety 310

Restaurant365

MAY 17, 2022

It empowers your restaurant group to manage inventory end to end, automating multiple steps such as tracking recipes, uploading invoices, and auto-updating item prices. Restaurant inventory management software can help you track your inventory to identify and minimize food waste, and it can also help you keep tabs on vendor pricing changes.

Inventory 78

Inventory Management Management Food 78

Restaurant365

MAY 26, 2021

Efficient: (noun) achieving maximum productivity with minimum wasted effort or expense. For alcohol businesses, maximum productivity with minimum wasted effort or expense is the ultimate goal. With one improvement in efficiency, you naturally gain another, one that significantly impacts the way you run your alcohol business.

Bar 158

Bar Guest Recovery Cash Management Food Truck 158

Restaurant365

JULY 21, 2021

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? This means that for restaurant owners and operators, the budget you have invested in product can quickly go to waste if inventory control isn’t top of mind.

Inventory 78

Inventory Management Management Waste 78

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 259

Training Employee Relations Customer Service Customer Experience 259

Margin Edge

FEBRUARY 24, 2022

They can impact everything from menu prices to labor decisions and can vary from week to week. . 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

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

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. With the rise in prices for ingredients, restaurant owners must find ways to keep their menus affordable while also ensuring quality.

Inventory 52

Inventory Customer Service Food Supply Food Order 52

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 78

Food Safety Certification Food Employee Relations 78