Restaurant365

APRIL 19, 2022

Calculating your restaurant labor cost and sales for a specific period indicates how your employee labor hours are matching with customer demand. Use the following restaurant labor cost formula to determine your labor cost percentage: Total Labor Cost ÷Total Sales = Labor cost as a percentage of total sales.

Point of Sale 78

Point of Sale FOH Front of House Back of House 78

Restaurant365

JUNE 9, 2021

After all, it’s hard to improve a metric if you don’t know your starting point. You can use data to improve restaurant operations, both in your front of house (FOH) and back of house (BOH). Optimizing your BOH and FOH metrics boosts the efficiency of your labor and food spending. Focus on the customer experience.

FOH 78

FOH BOH Front of House Back of House 78

Lavu

FEBRUARY 10, 2020

Poor employee relations go unnoticed and slip-ups in communications can be handled without disturbing the customer experience. Customers love to hear about the food they’re ordering , and your FOH team can use every detail to sell, sell, sell. . FOH can relay customer requests fast and in real time, giving the BOH time to adjust. .

FOH 80

FOH BOH Employee Relations Communication 80

The Restaurant Times

MARCH 6, 2023

As opposed to profit, which is demonstrated as a dollar amount, your restaurant’s profit margins are its profits represented as a percentage of annual sales. As opposed to profit, which is demonstrated as a dollar amount, your restaurant’s profit margins are its profits represented as a percentage of annual sales. Read along!

Food Truck 52

Food Truck Point of Sale Employee Relations Equipment 52

Restaurant365

FEBRUARY 4, 2021

Your labor cost is one of your biggest expenses, but it can be difficult to track, since sales and labor needs may fluctuate by the day, week, and quarter. Looking at the cost of labor as a percentage of sales shows how your employee labor hours are matching with customer demand (sales). How to calculate labor cost.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

The Restaurant Times

SEPTEMBER 16, 2021

According to a report by Grand View Research , the global restaurant point-of-sale terminal market size is expected to reach US$25.95 The SaaS (software as a service) segment has always offered a marketplace where you can use it as a platform to integrate much-needed services without having to invest in individual services.

Technology 52

Technology Guest Recovery Front of House Point of Sale 52

Lavu

JANUARY 21, 2020

Preparing good meals and serving customers is always an exciting part of running a restaurant. Someone who understands specific restaurant accounting features like a chart of accounts, COGS, prime costs, daily sales, and more. . When it comes to numbers, however, most restaurant owners do not know what is expected of them.

Point of Sale 78

Point of Sale Inventory Restaurant Law Front of House 78

Restaurant365

JULY 8, 2021

For instance, the increase in customer expectations for convenience or the rise of online ordering for takeout or delivery already existed before the pandemic. But while off-premise demand has grown, in-person sales are coming back as more regions open up again. The rise of off-premise dining. Is off-premise dining here to stay?

Point of Sale 78

Point of Sale FOH Fine Dining Online Ordering 78

Touch Bistro

AUGUST 4, 2021

Whether you’re a chef, restaurateur, or server, you need to be familiar with a vast vocabulary of culinary terms to communicate with teammates and customers. If, for example, you ask a colleague to broil something, when you actually want it braised, you could end up with costly food waste and unhappy customers. Culinary Terms.

BOH 52

BOH Front of House Back of House Point of Sale 52

Restaurant365

JUNE 22, 2021

Critically, knowing your AvT numbers through your restaurant operations reporting gives you a concrete starting point to identify the foods that are commonly wasted. As a restaurant owner or operator, keeping your food costs low is a continual challenge. And yet, it’s such a big topic, it can be difficult to understand where to begin.

Compost 88

Compost Food Waste Front of House 88

7 Shifts

DECEMBER 18, 2023

When customer complaints or employee concerns come up, each manager can get up to speed just by reading the log book. The role of a restaurant manager is always in motion. There’s always something else to get done, a new fire to put out, and broken things to fix. Not sure if something got done earlier in the week?

Management 397

Management Management Email Marketing Point of Sale 397

Lavu

JANUARY 21, 2020

Daily Sales Report/Everyday Report. One of the most important accounting reports that you should keep is the daily sales report (DSR). The report provides valuable information on the restaurant’s sales, taxes, tips, discounts, credit card fees, refunds, comps, cash short or over, and more.

Cash Management 78

Cash Management Point of Sale Information Beverage 78

7 Shifts

FEBRUARY 7, 2024

The first technologies that restaurants often invest in are cloud-based point of sale (POS) systems and payroll processing. After that, the most popular back-office technologies were accounting software (55%), mobile payments (52%), and third-party food delivery services (51%).

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

7 Shifts

DECEMBER 18, 2023

When customer complaints or employee concerns come up, each manager can get up to speed just by reading the log book. The role of a restaurant manager is always in motion. There’s always something else to get done, a new fire to put out, and broken things to fix. Not sure if something got done earlier in the week?

Management 195

Management Management Email Marketing Point of Sale 195

Lavu

JANUARY 15, 2020

You need funds to restock your inventory, pay your staff, obtain or renew permits, buy business assets, and replace your restaurant equipment. Owning a restaurant is both an exciting and challenging experience. Before the challenge of making a profit, you also have to identify sources of financing. Types of restaurant financing.

Cash Management 78

Cash Management Equipment Small Business Front of House 78

7 Shifts

MAY 31, 2021

For example, kitchen managers rely on software to let them know how much expected inventory they have in stock. Inventory was ordered based on par levels, which are set based on sales forecasts, which are in turn determined by how many guests you'll serve and what they'll order. Table of Contents. What does it mean?

Operations 363

Operations Inventory Hiring Customer Service 363

7 Shifts

SEPTEMBER 19, 2019

Every great restaurant has many parts that contribute to its success: delicious food, excellent customer service, an inviting atmosphere, and competent staff. Restaurant managers are the on-the-ground team members responsible for keeping the operation efficient and providing excellent service to diners.

Management 284

Management Management 2019 Employee Relations 284

7 Shifts

SEPTEMBER 26, 2022

Food Service Skills For Your Resume. 5 Restaurant & Food Service Skills for Your Resume. Food Service, Kitchen, & Hospitality Tech. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. Table of Contents. Skills for Your Resume. Cross-contamination.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Apicbase

APRIL 5, 2024

But automation in food service is much more than that. The 2024 Square Future of Restaurants report surveyed thousands of restaurant owners and customers across the United States, Canada, and the UK. Back of house (BOH) operations are complex and have many moving parts. What Back-of-House Processes Can Restaurants Automate?

Back of House 52

Back of House Front of House BOH Point of Sale 52

Apicbase

JUNE 16, 2023

From customer satisfaction to profitability, there are countless metrics that restaurant owners and managers should track to gain a better understanding of their operations. By regularly tracking his inventory and procurement metrics, Fabio was able to reduce his kitchens’ food costs by 18%. Why Are Metrics Important?

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Apicbase

FEBRUARY 29, 2024

Restaurant sales in the US grew from $842.3 It is estimated that the US food service sector wasted 13 million tons of food in 2022, up from 9.15 71% of restaurant customers prefer to order food delivery directly from the restaurant rather than using third-party apps. In the previous year, it was 17%. million in 2021, to $974.9

2024 52

2024 Operations 2023 Loyalty Program 52

The Restaurant Times

SEPTEMBER 30, 2021

The restaurant management ecosystem now covers every aspect of restaurant operations, allowing you to focus your time and energy on the quality of your cuisine and customer service. Consider this: what if you had a single setup that provided you with 360 degree visibility across the enterprise? What Is Restaurant Management Software?

Management 98

Management Management Cash Management Front of House 98

Apicbase

MARCH 28, 2024

That means you are collaborating with multiple stakeholders who each have their own data points to focus on. The F&B director works with the order forms, the COO analyses the profit and loss statements, the inventory manager checks the stock counts, the executive chef works in the recipes database and so on.

Management 52

Management Management Point of Sale Kitchen Safety 52

Apicbase

JANUARY 13, 2023

This 85+ item list of food service statistics results from meticulous combing through dozens of industry reports. With smart food ordering — meaning leveraging tech for inventory management and vendor selection — operators can cut down on food waste by 80%. The F&B industry grew in 2022… and it will keep growing in 2023.

2023 52

2023 Operations Management Management 52

Modern Restaurant Management

FEBRUARY 18, 2020

Restaurants will adopt mobile-first hardware architectures and API-connected software platforms that can be unified at every digital touchpoint, from order taking at POS or self-service, to food prep in smart kitchens, to service in-house, and finally delivery to in-restaurant tables or the customer’s front door.

Mobile Ordering 215

Mobile Ordering Front of House Fast Casual Customer Service 215

Lavu

MARCH 11, 2020

From the introduction of point of sale (POS) systems to accounting systems, technology is changing the ways restaurants operate today. Keeping your procedures and systems up-to-date is a great method to streamline your operations, reduce overhead, and increase your day-to-day sales by getting more people through the door.

Management 78

Management Management Cash Management Mobile Ordering 78

The Restaurant Times

JANUARY 18, 2023

Many software companies are now focusing on the restaurant business that offers solutions to enhance operations — from the customer experience to how the business runs. Usually, the central system is a point-of-sale (POS) system. streamlining inventory management, . streamlining inventory management, .

Operations 52

Operations Loyalty Program Point of Sale Online Ordering 52

Deliverect

JUNE 30, 2020

So how can you make sure you streamline your operations so you can give the customer what they want, while managing your business in the most efficient way? Search engines are now the tools that lead future customers to your restaurant. Positive feedback from other customers only plays in your favor. We search Google.

Food 94

Food Online Ordering Cash Management Waste 94

Modern Restaurant Management

DECEMBER 28, 2020

Predictive analytics, AI and ML streamline and expand the omnichannel dining experience – Restaurants have pivoted their businesses this year to greatly expand the digital dining experience, to a point where customers can interact however they want, whenever they want. To read part two, click here. generation.

2021 199

2021 Kitchen Safety Food Safety Mobile Ordering 199

Restaurant365

MAY 3, 2022

You need to rely on the availability of part-time workers to maintain optimal staffing levels for peak periods and reduce staff levels as demand decreases, while delivering the same level of service. Improve employee efficiency through training so you can schedule a leaner staff without sacrificing the customer experience.

FOH 78

FOH BOH Employee Relations Tip Distribution 78

Apicbase

APRIL 20, 2022

Instead, we embrace the dark side and look at the pain points and pitfalls. Verify that both customers and employees understand your brand concept. Franchising is a time-tested business model that allows restaurant owners to scale their business fast and efficiently. Brace yourself. Here we go. 4 Signs You Are Not Ready To Franchise.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

Apicbase

MARCH 25, 2022

It’s an ironclad rule in the hospitality industry and menu costing is no exception. The most important of those details is your cost baseline. It’s essential for everything you do, from menu pricing to closing the gap between theoretical and actual food costs i.e. detecting the causes of food cost variance. And that’s because….

Menu 52

Menu Point of Sale Pricing Take-out 52

Modern Restaurant Management

DECEMBER 31, 2019

Even cost of sales may go down as the ghost kitchen typically has a smaller, more manageable menu. In FAT Brands restaurants in particular, our franchisees who have ghost kitchens see an additional 10-20 percent in sales each week. The increased kitchen space, brand awareness and sales are a no-brainer for brands looking to scale.

2020 138

2020 Kitchen Safety Consumer Goods Point of Sale 138