Lavu

NOVEMBER 8, 2019

See the six ways to control your COGS here , and if you find out that the menu prices aren’t right, learn how to price your menu in three steps. The costs should be built into your menu prices so that at the end of the year, you are not in the red for forgetting the insurance fees or the cost of replacing glassware.

Management 85

Management Management Food Truck Cash Management 85

Restaurant Clicks

AUGUST 12, 2021

Little Havana has an ridiculously tasty Cuban sandwich that I tried and found it to be just as good as the ones back in Tampa where the Cuban sandwich originated, so someone here definitely knows what they’re doing with that mojo pork! Order Online. Miss Shirley’s Cafe, Inner Harbor.

Hotels 78

Hotels Online Ordering Back of House BOH 78

Apicbase

MARCH 3, 2023

Some technologies integrate with the restaurant’s POS, allowing data to be easily shared between front-of-house (FoH) and back-of-house (BoH) systems. TL;DR – The Apic Touch Apicbase extracts sales information from your POS system and compares it to your recipes (ingredients, portion size, real-time supplier pricing).

Point of Sale 52

Point of Sale POS Management Management 52

The Restaurant Times

DECEMBER 26, 2020

While a poor location does not generate enough customer footfall, prime locations come at a high price. Over a period of time, the reports can reveal definite performance trends, and help you make critical decisions. You can streamline both FOH and BOH operations through your restaurant POS, help you save on both money and labor.

Operations 52

Operations Loyalty Program Seasonal Menu Employee Relations 52

Apicbase

OCTOBER 14, 2022

Adjust your pricing. Common tactics to do so include: portion control; using tech to keep tabs on inventory ; keeping your menus focused; changing vendors (or negotiating better prices); reducing shrinkage and wastage. Offer promotions and special deals. Create an upselling program. Partner with delivery and online ordering services.

Franchise 52

Franchise Franchising Loyalty Program Online Ordering 52

7 Shifts

JANUARY 5, 2024

The basics of tip laws in New York New York agrees with federal law on the definition of a tip. Any money a customer leaves voluntarily above the ticket price (including tax) is a tip or gratuity. BOH employees can’t be included because they already receive minimum wage and don’t customarily receive tips.

Restaurant Law 195

Restaurant Law Cash Management Tip Distribution Employee Relations 195

7 Shifts

JANUARY 5, 2024

How tip credits work in New York Regulations for tip pooling and tip sharing: How New York protects employees Record keeping and reporting requirements for tips How employers can stay compliant with tip laws Additional resources The basics of tip laws in New York New York agrees with federal law on the definition of a tip.

Restaurant Law 195

Restaurant Law Cash Management Tip Distribution Employee Relations 195

Apicbase

APRIL 5, 2022

Restaurant Franchise Definition. In addition, Four Gals provides a complete support package that includes extensive training, marketing and public relations support, advice on pricing, and real-estate know-how. Before we move on to the advantages, we’ll give you a quick primer on how restaurant franchising works.

Franchise 52

Franchise Franchising Food License 52

Cheetah

JANUARY 30, 2022

This has inflated prices and made disposables hard to come by. To secure supplies with confidence, restaurants are turning to Cheetah for a wide variety of traditional and eco-disposables at competitive prices. BOH Disposables for Increased Hygiene and Retention. Consumers Willing to Pay More for Eco Friendly Disposable.

Supplies 148

Supplies Food Supply Compost Back of House 148

Cheetah

JANUARY 30, 2022

This has inflated prices and made disposables hard to come by. To secure supplies with confidence, restaurants are turning to Cheetah for a wide variety of traditional and eco-disposables at competitive prices. BOH Disposables for Increased Hygiene and Retention. Consumers Willing to Pay More for Eco Friendly Disposable.

Supplies 148

Supplies Food Supply Compost Back of House 148

ChefMod

MARCH 28, 2021

Procurement is the strategic combination of Sourcing and Purchasing intended to ensure that the buyer compares Quality, Quantity, Time, and Location for products and services to secure the best possible price. In my previous article, I suggested that restaurants should seek out BOH management services.

Ordering 52

Ordering BOH Food Supply Food Order 52

Apicbase

MARCH 25, 2022

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. First, let’s sink our teeth in the menu costing definition. You might have noticed that the definition calls menu costing a theoretical number. Let me demonstrate.

Menu 52

Menu Point of Sale Pricing Take-out 52

Apicbase

MARCH 28, 2024

With more people using the data to organize workflows for purchasing, inventory, production, and even HACCP, the need for a definitive source of truth that is able to capture all the data and connect them in a coherent way has grown exponentially. Real-time costing – keep your ingredient costs accurate and up-to-date with live price updates.

Management 52

Management Management Point of Sale Kitchen Safety 52

Apicbase

OCTOBER 14, 2022

API definition. It could go from receiving zero customer complaints to measuring the price average per table during peak hours of the service. The advent of cloud-based POS systems that use APIs to handle transactions guarantees also contributes to time savings because local storage systems no longer require standalone BOH systems.

BOH 52

BOH Customer Service Technology Online Ordering 52

Modern Restaurant Management

DECEMBER 31, 2019

Low priced / value perceived / big ticket items brought down to a fixed low price. The utilization of ghost kitchens means more money and opportunity for restaurant operators, without large price or labor hikes. With the loss of foot traffic, restaurants are forced to increase menu prices to compensate.

2020 136

2020 Kitchen Safety Consumer Goods Point of Sale 136