Restaurant365

JUNE 4, 2020

The 8-week (56-day) forgiveness period is referred to as the “Covered Period.” Restaurants determine whether or not they had a headcount reduction by comparing the average number of full-time equivalent (FTEs) during the covered period to the average number of FTEs during the selected reference period.

Blog 142

Blog Employee Relations 2020 Restaurant Law 142

Culinary Cues

AUGUST 14, 2024

I can’t remember the last time I opened this book and used it as a reference, but it is the title that drives me to keep it prominently displayed. Why is this so? The title represents my feeling about the craft that I have spent more than five decades engaged in.

Uniforms 401

Uniforms Book Article Café 401

Harbor Touch

MARCH 18, 2025

Check references carefully and run quick trials. Restaurant Business Online reports top managers cut waste by 15% with tight trackingon a $50,000 food budget, thats $7,500 saved annually. Our blog offers more marketing ideas worth exploringsimple tricks with big payoffs. You need players who thrive under pressure.

Management 148

Management Management Seasonal Menu Cash Management 148

Culinary Cues

SEPTEMBER 27, 2023

STRUCTURE Many of us secretly enjoy the structure of a kitchen, the chain of command, the organization that is so critical (mise en place) and the reference to time tested cooking methods. This needs to change through a different approach to menu planning and pricing and tighter controls on waste and portioning.

Employee Relations 449

Employee Relations Training Fine Dining Communication 449

EATER

SEPTEMBER 11, 2024

What TikTok has upended, like the food blogs that came before it, is the belief that a cook needs credentials in order to create a following through food. When I arrive at her Brooklyn home, she’s pulling a tray of blueberry-pistachio cookies out of the oven; it’s their final test and all that’s left is to shoot the photos for her blog.

Food 300

Food Social Media Point of Sale Book 300

Restaurant365

JULY 14, 2021

Restaurant food waste is a pressing topic in the food and restaurant industry. ” However, the impact of food waste doesn’t just stop at landfills. ” However, the impact of food waste doesn’t just stop at landfills. Are you ready to see what you can implement to start reducing your restaurant food waste?

Waste 78

Waste Compost Food Inventory 78

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? It defines the target customer, or “buyer persona.” It's an experience.

Customer Service 370

Customer Service Fast Casual Customer Experience Back of House 370

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. However, it doesn’t account for potential real-life areas of inventory waste, like portioning mistakes, kitchen waste, or server errors.

Inventory 138

Inventory Management Management Point of Sale 138

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. The concept of a waste-free bakery is one of the upcoming trends in this industry. What Is A Waste-Free Bakery? While globally 1.3

Waste 52

Waste License Recycling Customer Service 52

Restaurant365

JANUARY 4, 2022

Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste. Here are two methods to extend shelf life and minimize waste: Organize, Sort, and Implement “First In, First Out” (FIFO). As a restaurant operator, you are trying to avoid wasted inventory at all costs.

Inventory 148

Inventory Pricing Management Management 148

Restaurant365

MAY 20, 2020

Along with these items, referred to as “stars,” determine and include the top two or three most popular kids’ menu items. The four main factors that would lead to variances between actual and theoretical food costs are waste, errors, portioning, and theft.

Inventory 148

Inventory Food Order Customer Experience Waste 148

Indoor Media

SEPTEMBER 5, 2020

We’re just going to tell you where your focus needs to be so you don’t waste time with what may not work. Here’s an example for a local auto repair shop: This is such an important step that we’ve written a few blogs on it. Yes, SEO is important for your Auto Repair Shop and you do want to be seen online. What is SEO and Why Do I Care?

SEO 125

SEO Social Media Small Business Advertising 125

Focus POS

DECEMBER 8, 2021

The right POS system will provide information about recipes and ingredients, allergy information and training videos that staff members can reference when they have a question or want to review processes. As far as restaurant challenges go, inventory mistakes can be some of the costliest.

Mobile Ordering 148

Mobile Ordering Point of Sale Online Ordering Cash Management 148

Restaurant365

FEBRUARY 22, 2022

There’s sales and customer data, labor performance data, and even data telling you how much food you waste. While restaurant reporting refers to your numbers, restaurant analytics, on the other hand, provide actionable insights. You must also count your inventory by hand, accounting for what is lost in spoilage or waste.

Point of Sale 147

Point of Sale POS Inventory Seasonal Menu 147

EATER

MARCH 29, 2023

Growing up Iranian, I always noticed so much pride around saffron,” says Omid Roustaei, the creator behind Iranian food blog the Caspian Chef. The earliest evidence of saffron cultivation is a botanical reference compiled under King Ashurbanipal of Assyria from the seventh century BCE. They include sargol, super negin, and pushal.

Consumer Goods 276

Consumer Goods Tip Distribution Agriculture Point of Sale 276

Restaurant365

JUNE 22, 2021

Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Preventing food waste from happening in the first place is the best thing you can do to save on your food cost. 12 tips to keep your kitchen staff focused on food waste reduction.

Compost 88

Compost Food Waste Front of House 88

Restaurant365

JANUARY 28, 2020

When you’ve defined how much staff you require at different sales data periods, you should also reference visiting your sales per labor hour (SPLH) and labor percentage goals. First, because if it’s not on your shelf, you can’t waste it, sales forecasting can help limit food waste.

Inventory 145

Inventory Seasonal Menu Employee Relations Customer Experience 145

Bingage

JANUARY 29, 2021

So let’s start without wasting time. SMS that encourages your existing customers to refer your restaurant to their family & friends. The post 7 Smart Ways (Practical) to Increase your Restaurant Sales in 2021 appeared first on Bingage Blog. Getting sales looks harder? Bingage made it easy for you?

2021 98

2021 Email Marketing Demo Loyalty Program 98

Restaurant365

MAY 17, 2022

Whenever your restaurant group acquires, counts, transfers, or wastes inventory, it must be entered as a journal entry in your accounting general ledger. Restaurant-specific accounting technology automates the journal entry process. Record waste as an integral part of food inventory management.

Inventory 78

Inventory Management Management Food 78

Restaurant365

MAY 10, 2022

References. Don’t waste time scheduling a separate phone screen. In speeding up the reference process, look at your requirements. How many references do you require? Must references be from former employers? What references will you require for applicants who are seeking their first jobs? Review application.

Recruiting 78

Recruiting Hiring Reference Email Marketing 78

Restaurant365

MARCH 25, 2020

Before you use remarketing ads, you must first have your web provider place a small, unobtrusive piece of code on your website (referred to as a pixel). Wasted inventory is a top concern among restaurant operators in the current climate. The pixel is unnoticeable to your site visitors and won’t affect your site’s performance.

Delivery 107

Delivery Front of House FOH Mobile Ordering 107

OneDine

SEPTEMBER 26, 2023

In this blog post, we will unveil five top secrets that every restaurant owner should know to thrive in the competitive culinary landscape. Streamlining Menu Offerings: A concise menu not only simplifies decision-making for customers but also helps reduce food waste and lowers inventory costs. Blanket rewards are OUT! Get specific.

Loyalty Program 52

Loyalty Program Social Media Sustainability Customer Experience 52

Indoor Media

APRIL 5, 2018

Ask for references and a portfolio, and do your research on cost! You’ll waste yours and the designers time by agreeing to work with someone who doesn’t share the same vision or standards that you do. But, blogs are educational, not transactional. Also, keep in mind that a freelance designer is just that, a designer.

SEO 78

SEO Mobile Ordering Social Media Small Business 78

Restaurant365

AUGUST 25, 2020

Cash flow refers to the amount of cash coming into your restaurant minus the amount of cash going out on a daily, weekly or monthly basis. Also, cross utilizing menu items helps reduce waste and save money. Comprehending your restaurant cash flow is essential to running your restaurant business.

Cash Management 97

Cash Management Seasonal Menu Inventory Email Marketing 97

Restaurant365

JANUARY 4, 2022

Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste. Here are two methods to extend shelf life and minimize waste: Organize, Sort, and Implement “First In, First Out” (FIFO). As a restaurant operator, you are trying to avoid wasted inventory at all costs.

Inventory 15

Inventory Management Management Food 15

Culinary Digital

FEBRUARY 23, 2023

In this blog, we talk about the rising global concerns around food security. Global agriculture wastes over 28% of its products, according to reports. World hunger, climate change, economic insecurity, and increasing stress on limited resources are all caused by food loss and waste. Annually, the U.S.

Sustainability 52

Sustainability Food Agriculture Food Safety 52

Sling

APRIL 27, 2023

Restaurant operations management (sometimes referred to as ROM) is the set of processes and procedures that provides a framework for all of the day-to-day activities of your business. Table of contents What is restaurant operations management? How to improve restaurant operations management What is restaurant operations management?

Operations 78

Operations Management Management Inventory 78

Qu

MARCH 12, 2025

Without automation, restaurants face errors, disputes, and wasted manager time manually calculating tips. Once combined, the checks are linked, and all items are grouped under a reference to the parent check. The Value: Eighty-four percent of restaurant transactions are cashless 4 , exposing flaws in manual tip processes.

Tip Distribution 40

Tip Distribution Online Ordering Mobile Ordering Customer Service 40

Restaurant365

MAY 27, 2021

While this can be time intensive to do by hand, restaurant management software can help you efficiently and accurately set up a tracking system to reference as you make new labor hour goals and create schedules. Your theoretical food cost assumes no mistakes, no incorrect portions, and no food waste. Minimize Overtime.

Point of Sale 78

Point of Sale Inventory Food Order Waste 78

Restaurant365

APRIL 16, 2021

As a whole, restaurant profit margins are much lower than other industries, due to perishable item waste, staff turnover, seasonality, and other factors. Once you know where that variance lies, you can start diving into individual ingredients to figure out what is causing food waste. Implement New Customer Loyalty Programs.

Loyalty Program 88

Loyalty Program Point of Sale Guest Recovery Seasonal Menu 88

Restaurant365

JUNE 4, 2021

In addition, consider implementing what is commonly referred to as “SMART” goals: Specific, Measurable, Achievable, Relevant, and Time-Bound). Loyal customers return to your restaurant over and over, and they also refer friends and family to your business. Long-term strategies can be difficult to fully visualize.

Point of Sale 78

Point of Sale Loyalty Program Inventory Customer Service 78

Harbor Touch

MARCH 19, 2025

Check references carefully and run quick trials. Restaurant Business Online reports top managers cut waste by 15% with tight trackingon a $50,000 food budget, thats $7,500 saved annually. Our blog offers more marketing ideas worth exploringsimple tricks with big payoffs. You need players who thrive under pressure.

Management 78

Management Management Seasonal Menu Cash Management 78

Harbor Touch

MARCH 19, 2025

Check references carefully and run quick trials. Restaurant Business Online reports top managers cut waste by 15% with tight trackingon a $50,000 food budget, thats $7,500 saved annually. Our blog offers more marketing ideas worth exploringsimple tricks with big payoffs. You need players who thrive under pressure.

Management 78

Management Management Seasonal Menu Cash Management 78

KaTom

OCTOBER 10, 2019

FETCO GR coffee grinders are portion controlled and will dispense the amount of beans the customer needs with a simple bush of a button, eliminating waste and saving labor. Stay Golden offers both alcoholic and non-alcoholic coffee drinks, which they refer to as “augmented coffees.” Augmented Coffees & Coffee on Tap.

Retail 61

Retail Customer Service Customer Experience Equipment 61

Clover - Restaurants

MAY 31, 2024

The exact pricing depends on the POS system you choose, but generally costs will fall into the following categories; Initial setup costs: This refers to a one-time initial setup fee to get your POS system up and running. GET STARTED The post The true cost of POS systems for restaurants appeared first on Clover Blog.

POS 52

POS Cash Management Point of Sale Mobile Ordering 52

Restaurant365

SEPTEMBER 16, 2021

The responsibilities can start off on the simpler end, like overseeing inventory counts or waste logs, and increase in complexity toward purchasing or budgeting. These bonuses can be tied to milestones, like the referred employee reaching a certain work anniversary.

Hiring 78

Hiring Loyalty Program Employee Relations Recruiting 78

Apicbase

JUNE 16, 2023

This blog provides an organised overview of the key metrics multi-site restaurant brands should track. Monitoring this number prevents your teams from overstocking or understocking, which can lead to food waste and higher food costs. This will also improve supply chain efficiency, reducing waste and improving stock management.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52