Restaurant365

AUGUST 19, 2021

The success of your restaurant group, in the short- and long-term, rests on a solid foundation of restaurant financials. Restaurant accounting covers all areas of your business, even inventory. So, inventory has an important place in your restaurant accounting. Understanding restaurant accounting basics.

Inventory 147

Inventory Management Management Employee Relations 147

Culinary Cues

AUGUST 7, 2021

Identifying problems has never been a challenge in the restaurant industry – there are many. Let’s look for a moment at one of those problems (challenges) and apply these three steps: PROBLEM: The restaurant industry, universally, is having an impossible time trying to find competent, committed individuals to work in all positions.

Social Media 474

Social Media Cash Management Blog Equipment 474

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.

Inventory 148

Inventory Pricing Management Management 148

Sculpture Hospitality

OCTOBER 12, 2021

In our blog, we’ve discussed in detail how using inventory management software to gain better visibility and control over your restaurant and bar inventory can significantly improve business profitability.

Inventory 148

Inventory Bar Management Management 148

Wasserstrom

JULY 18, 2023

Managing inventory in the foodservice industry is essential for ensuring profitability. Reducing theft and shrinkage in your restaurant requires systematic planning and the vigilance of a meerkat. However, theft and shrinkage can be a major problem, leading to significant financial losses.

Inventory 127

Inventory Management Management Blog 127

7 Shifts

JANUARY 31, 2024

Managing a restaurant is a delicate routine—if we can even call it a routine. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. Table of Contents: The main duties and responsibilities of a restaurant manager What is a restaurant manager’s daily routine?

Management 397

Management Management Kitchen Safety Front of House 397

Restaurant365

SEPTEMBER 10, 2021

As a store-level manager, you always have a lot on your plate. However, in between all these tasks, it is critical to devote time and energy into accurate and consistent inventory management. Inventory control is a key piece of your food cost and, ultimately, the profit margin for your restaurant location.

Inventory 138

Inventory Management Management Point of Sale 138

Culinary Cues

MAY 8, 2023

If a chef can manage a week or two here or there it will be at that rare time when business is off and even then, chefs are checking their email a few times a day to see what crisis is occurring while they try to relax. A 34-hour work week is unthinkable, a 60 – 80-hour workweek is more like it.

Kitchen Safety 492

Kitchen Safety Food Safety Coaching Training 492

Harbor Touch

MARCH 18, 2025

Running a restaurant is a demanding job. The next youre racing to keep inventory stocked while customers wait for tables. Weve worked with countless restaurant pros whove faced these challenges head-on. Their stories inspire these 10 proven restaurant management tips and tricks for success. Staff Management 1.

Management 148

Management Management Seasonal Menu Cash Management 148

Culinary Cues

AUGUST 9, 2021

The goal of every restaurant and every chef is to create memorable experiences for the guest. Chefs, managers, and owners should live by a simple rule – “If you are not serving the guest directly then it is your job to serve those who are.” It is, and must be, a team effort. This is essential as a team building process.

Front of House 474

Front of House Customer Experience Dine-in Workshop 474

Culinary Cues

MAY 13, 2023

Is it culinary school, working in well-known restaurants, finding an established chef to mentor them, or is it something else entirely? Oftentimes these properties boast a few a ’la carte restaurants, room service, special property events, banquets, weddings, buffets, and three meals a day in at least one of their outlets.

Hotels 505

Hotels Point of Sale Cash Management Training 505

Culinary Cues

MARCH 3, 2021

The hope was that by doing more, working harder and longer, making more complicated menus, and pushing the envelope of creativity the restaurant industry would rise up to new levels of success. These small restaurant operators opened and closed their doors at an alarming rate simply because they couldn’t afford the space.

Dine-in 450

Dine-in Small Business Seasonal Menu Café 450

Culinary Cues

MARCH 26, 2022

Are you thinking about owning a restaurant? You are not alone if the thought of putting your name on a restaurant awning has crossed your mind. One of the most tempting forays into entrepreneurship is the restaurant business. Instead, let’s look at some of the common reasons why restaurants fail (this is only a sampling).

Cash Management 462

Cash Management Social Media Restaurant Law Communication 462

Culinary Cues

AUGUST 3, 2020

From coast to coast restaurants that are open at some level are paralyzed by a lack of staff. As restaurant owners and chefs scratch their heads trying to figure out what’s going on – it might be helpful to look at the lessons that are before us. According to ABC news – more than 16,000 U.S.

Government 493

Government Training Small Business Consumer Goods 493

7 Shifts

MARCH 10, 2021

Successful restaurant owners have many traits in common. Here we've outlined seven practices of highly successful restaurant owners. The fact that 60% of restaurants fail in their first year and 80% close within five years of their grand opening is an indication that few have what it takes for long-term success.

Management 370

Management Management Small Business Email Marketing 370

Culinary Cues

NOVEMBER 17, 2020

TEN THINGS YOU DIDN”T KNOW ABOUT A RESTAURANT. There is a long history of how kitchens and restaurants are structured. Although executed at different levels – this structure is something that all those whom work in restaurants can depend and lean on. An organizational structure that attempts to keep things under control.

Back of House 547

Back of House Customer Service Seasonal Menu Front of House 547

Culinary Cues

FEBRUARY 2, 2024

Yes, I have been preaching the need for change in restaurants. Don’t get me wrong, there is still an abundance of restaurants that do it right and build respect into their core beliefs, but just like a virus – what begins as insignificant can grow to become a systemic problem if left unchecked.

Training 442

Training Uniforms Customer Service Leadership 442

7 Shifts

MAY 11, 2020

It’s been months since restaurants across the US, Canada, and beyond were forced to shutter their dining areas in the wake of the COVID-19 outbreak. Plus, as part of our COVID-19 resources initiative , it’s time we pivot our own content to help your restaurant have a successful reopening. I'm so sorry, I'm not doing that anymore.’

BOH 368

BOH Food Safety FOH Equipment 368

Culinary Cues

DECEMBER 5, 2019

Every now and then it is healthy, and yet humbling, to take inventory of what we have done, and where we have been – to dissect those dreams and actions that brought us to where we are, and to relish the opportunities and the challenges that came along the way. It is healthy to take this inventory and then look in a mirror.

Inventory 75

Inventory Employee Relations Take-out Training 75

Culinary Cues

FEBRUARY 9, 2022

The chef must define that destination: how the restaurant wants to be perceived by all stakeholders. [] A Mentor to Others. If a chef fails to understand this, then he or she will eventually fail in that position. [] A Business Manager. THE LAW: First and foremost – the restaurant must be profitable! Restaurant Consulting.

Restaurant Law 450

Restaurant Law Coaching Café Sourcing 450

Culinary Cues

DECEMBER 5, 2023

Maybe you picked up quickly on the restaurant menu and what was demanded of your station on the line, or as a second semester student you are feeling underchallenged and certain that you can handle anything. The expeditor (if they are good) can solve problems in the moment and keep the chaos of a restaurant in check. You want more!

Kitchen Safety 446

Kitchen Safety Food Safety Back of House Front of House 446

Culinary Cues

NOVEMBER 11, 2022

I get it, I’ve been there, I know the adrenaline behind this and the sense of accomplishment when the rail is free of dupes – it is a race against time, an impossible goal that somehow, we manage to reach. When we compromise with quality in a restaurant where is the win? www.harvestamericacues.com BLOG. Mission accomplished.

Customer Service 439

Customer Service Customer Experience Point of Sale Presentation 439

Culinary Cues

SEPTEMBER 20, 2020

Getting that dish just right, controlling costs, managing inventory, meeting budgetary goals, topping yesterdays customer count, clearing the rail of tickets without any re-fires, a complement from customers, top ratings on Trip Advisor or Yelp, or a positive local restaurant review can all be viewed as a competitive opportunity.

Fine Dining 450

Fine Dining Coaching Dine-in Café 450

Culinary Cues

MAY 15, 2021

The restaurant industry continues to be devastated – not just as a result of the pandemic but because the pandemic brought underlying issues to the surface. The glory days of the restaurant industry have been laid to rest and they may never return to any semblance of normalcy. What if……happens? How will we react?”

Customer Experience 449

Customer Experience Cash Management Customer Service Front of House 449

Culinary Cues

JANUARY 23, 2023

Measuring how the “carrot rule”, is applied is the job of the coach, manager, or in our case chef. In terms of a restaurant, it might be: “We expect to grow our business by 20%, win the James Beard Award for Best New Restaurant, earn a Michelin Star, or reach a profit after taxes of 9%”. That NEVER works!

Coaching 466

Coaching Sports Point of Sale Take-out 466

Restaurant365

OCTOBER 16, 2019

When most restaurant owners think about how to manage restaurant inventory, they think of food cost control. For restaurant owners, inventory control is closely related to accounting and food cost management. The nuts and bolts of restaurant inventory management.

Inventory 113

Inventory Management Management POS 113

Culinary Cues

MARCH 10, 2022

I’m not sure who decided that this declaration be made, but for those of us in the restaurant business – it is so appropriate. Why do we sometimes treat dish washers as commodities – interchangeable and easily replaceable parts, when their role is so critical to the success of the restaurant (front and back of the house)?

Front of House 450

Front of House Back of House Uniforms Hiring 450

Wasserstrom

JULY 11, 2023

Inventory management is a critical component of any restaurant’s success. By effectively managing inventory, restaurants can reduce waste, improve efficiency, and boost profits. What Is Forecasting Demand?

Inventory 98

Inventory Management Management Waste 98

Modern Restaurant Management

MAY 21, 2020

Even though the COVID-19 pandemic persists across the globe, governments have started easing lockdown restrictions and allowing restaurants to reopen finally. High-end restaurants that tend to have a pricier menu should look to add more affordable items. Rid yourself of the non-essentials, get back to the basics, and work smart.

Social Media 539

Social Media Food Safety Cash Management Customer Service 539

Restaurant Technology Guys

MARCH 24, 2024

In any restaurant, inventory management plays a pivotal role in seamless operations. In this blog post, as Jeremy Julian converses with David Greschler, the Co-founder and CEO of Nomad-Go, we explore how this company is transforming the inventory management of the food service industry with its innovative technology.

Inventory 113

Inventory Technology Hospitality Management 113

Culinary Cues

MAY 4, 2022

Share what you know with others, listen to them, and never exhibit any belief that you are somehow better than they are. [] IT’S NOT ABOUT YOU, IT’S ABOUT THE TEAM: The only consistently successful restaurants are the ones where every member of the team knows they are equal. www.harvestamericacues.com BLOG. CAFÉ Talks Podcast.

2022 447

2022 Education Coaching Kitchen Safety 447

Restaurant365

APRIL 14, 2020

Successful restaurant operations, in any kind of economy, depend on well-managed restaurant food inventory. No matter what business model your restaurant is operating on, managing your restaurant inventory helps you prevent waste, lower your food cost, and maximize your bottom line.

Inventory 109

Inventory Delivery Management Management 109

Lavu

JUNE 6, 2025

Running a successful restaurant in 2025 means more than just great food—it requires smart financial decisions. With rising ingredient prices, labor shortages, and tighter margins, operators must find strategic ways to reduce restaurant costs without compromising quality or customer experience. Food cost control is crucial.

Loyalty Program 78

Loyalty Program Recycling Waste Inventory 78

Restaurant365

MARCH 5, 2020

From cloud-based POS systems to mobile apps designed to improve employee satisfaction and streamline scheduling, technology is bettering business and changing the landscape of restaurant management. So why is it that alcohol management is lagging? The problem with outdated alcohol management.

Blog 146

Blog Management Management Cash Management 146

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

Modern Restaurant Management

SEPTEMBER 25, 2020

Those are profits many brick-and-mortar restaurants would look at with envy. His goal is to open a physical location for his restaurant, something he hopes to accomplish in the next year. Why did he opt for a food truck instead of a restaurant—and how did he achieve success so quickly? Lower start-up expenses.

Food Truck 445

Food Truck Food Food Safety Customer Service 445

Culinary Cues

SEPTEMBER 14, 2023

There are masters to serve, people who depend on the work of the culinary professional, who trust that their food will be prepared properly, that it will be managed and handled well, and the plate viewed as an important canvas on which the technician and artist paints. Being a cook is an emotional powder keg. What can you do?

Employee Relations 449

Employee Relations Training Take-out Fine Dining 449