Lavu

MARCH 13, 2020

Your staff is hard-working and diligent—but tensions are high, and sales are lower than expected. For fast-casual restaurants, opting for a mobile point-of-sale system makes the most sense. For fast-casual restaurants, opting for a mobile point-of-sale system makes the most sense. Is it your staff?

FOH 78

FOH Mobile Ordering BOH Front of House 78

Lavu

JUNE 4, 2019

A kitchen display screen shows the pending orders that are being prepared and streamlines communication between the front-of-the-house (FOH) and back-of-the-house (BOH) sections of a restaurant. A kitchen display system makes it easy for staff members in the FOH to communicate with staff in the BOH, and vice versa.

BOH 109

BOH FOH Front of House Back of House 109

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Important hidden costs that operators sometimes overlook include waste, gas money and countless billable hours spent on roaming the aisles of wholesale warehouses like Restaurant Depot. Is it fair towards customers? Table of Contents.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Important hidden costs that operators sometimes overlook include waste, gas money and countless billable hours spent on roaming the aisles of wholesale warehouses like Restaurant Depot. Is it fair towards customers? Table of Contents.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

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). Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Train your store-level managers.

Compost 88

Compost Food Waste Front of House 88

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

Rocket Fuel

DECEMBER 9, 2022

Generate accurate sales forecasts Forecasting accurately is the number one key driver to ensuring your locations are staffed properly for busy spikes throughout the week and days. Train, train, and train again on POS (Point of Sales) Train for speed and accuracy on the POS and remember: There’s no such thing as “too much training”.

2024 52

2024 Point of Sale Customer Service Seasonal Menu 52

Rocket Fuel

DECEMBER 9, 2022

Generate accurate sales forecasts. Some of the tools you’ll need to build an accurate forecast are: Your previous year’s sales, which are especially important during seasonal changes and holidays. Your current sales trend or average, which is typically built into your schedule-building software, but not always.

2023 52

2023 Point of Sale Customer Service Seasonal Menu 52

Touch Bistro

AUGUST 4, 2021

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. If you’re a chef trying to communicate with fellow back of house (BOH) team members but are using culinary terms you’ve made up, you’re creating a recipe for disaster.

BOH 52

BOH Front of House Back of House Point of Sale 52

7 Shifts

DECEMBER 18, 2023

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. All of that on top of the everyday tasks from scheduling to payroll to reporting can catch up to you. From cleaning flat tops to refilling sanitizers, it’s easy for tasks to get lost in the shuffle.

Management 397

Management Management Email Marketing Point of Sale 397

7 Shifts

DECEMBER 18, 2023

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. All of that on top of the everyday tasks from scheduling to payroll to reporting can catch up to you. From cleaning flat tops to refilling sanitizers, it’s easy for tasks to get lost in the shuffle.

Management 195

Management Management Email Marketing Point of Sale 195

7 Shifts

SEPTEMBER 19, 2019

Customer service: Interact with guests, solve customer complaints, and ensure the service is on point. Restaurant management covers several duties and responsibilities—from hiring team members, to dealing with customer complaints, to making on-the-fly decisions to control labor costs. If it gets the job done, why change it, right?

Management 284

Management Management 2019 Employee Relations 284

7 Shifts

MAY 31, 2021

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. For a restaurant to operate efficiently, it needs to be stocked up with the right amount of inventory – however, it can't be so stocked up that food waste becomes an issue.

Operations 363

Operations Inventory Hiring Customer Service 363

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 It is estimated that the US food service sector wasted 13 million tons of food in 2022, up from 9.15 At first glance, some stats might seem to contradict each other. Let’s dig in.

2024 52

2024 Operations 2023 Loyalty Program 52

Apicbase

APRIL 5, 2024

Back of house (BOH) operations are complex and have many moving parts. Let’s examine how centralising your restaurant data using BOH management software saves time, reduces costs, and improves restaurant profit margins. Determine precise batch quantities based on actual demand, enabling more accurate food cost control and less waste.

Back of House 52

Back of House Front of House BOH Point of Sale 52

Apicbase

JUNE 16, 2023

Whether you’re looking to improve customer satisfaction, increase sales, or reduce costs, tracking these metrics will bring clarity to your restaurants’ performance and help you achieve your goals. In practice, however, successfully managing a group of busy restaurants is an awfully tough undertaking. Why Are Metrics Important?

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Apicbase

MARCH 28, 2024

That means you are collaborating with multiple stakeholders who each have their own data points to focus on. All come with their own data sets and metrics – food cost, inventory variance, sales numbers, the list goes on. Here are the key considerations to look out for when making your decision.

Management 52

Management Management Point of Sale Kitchen Safety 52

Apicbase

JANUARY 13, 2023

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. However, we’re seeing some major shifts around menu creation, procurement, and dining habits of guests.

2023 52

2023 Operations Management Management 52

The Restaurant Times

JANUARY 18, 2023

Usually, the central system is a point-of-sale (POS) system. It combines the positive features of traditional POS (Point-of-Sale) systems with the following tools: . A POS system that is integrated allows you to: Enhance Guest Experience: Customer information is gathered at the point of sale using CRM software.

Operations 52

Operations Loyalty Program Point of Sale Online Ordering 52

Apicbase

SEPTEMBER 16, 2022

Why combining FoH and BoH data makes analytics more powerful Final thoughts. Some POS-side examples include sales, payment, and footfall reports. Looking at a sales report, you might see that your Tuesday sales are lower than average. Here’s what we’ll cover: What is restaurant reporting? What is restaurant analytics?

POS 52

POS Operations Back of House FOH 52

Deliverect

JUNE 30, 2020

From managing reservations and planning work schedules to streamlining online delivery and kitchen processes, to fighting food waste: here are some tech solutions and platforms that will help you manage, optimize and monitor your business, easily! Easy table booking with Resengo. The digital revolution. Looking for a nice restaurant?

Food 94

Food Online Ordering Cash Management Waste 94

Restaurant365

APRIL 30, 2021

With this many moving pieces, it is essential to have full integration between your restaurant management solutions, like your restaurant accounting software , inventory management software , and your point of sale (POS) system. A key component of running a successful, profitable restaurant business is controlling your food costs.

Inventory 78

Inventory Seasonal Menu Waste Point of Sale 78

Modern Restaurant Management

FEBRUARY 18, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry movers and shakers: "What do you feel is going to cause disruption in the restaurant industry over the next decade?” Elo’s Sonal Apte, vice president of retail and hospitality. Guests will demand a personalized journey when food is delivered to their door.

Mobile Ordering 206

Mobile Ordering Front of House Fast Casual Customer Service 206

Modern Restaurant Management

APRIL 2, 2020

Restaurant employees can apply online to receive a one-time, $500 check to use toward bills, including housing, transportation, utilities, childcare, groceries, medical bills and/or student loans. The Foundation will administer the grants, offered on a first-come, first-served basis. Live in the U.S., an overseas U.S. military base, or any U.S.

Healthcare 167

Healthcare Employee Relations Online Ordering Customer Service 167

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. Here are their responses. To read part two, click here. generation.

2021 165

2021 Kitchen Safety Food Safety Mobile Ordering 165

Apicbase

MARCH 25, 2022

It’s a theoretical number — how much do your menu and recipes cost in an ideal world where everything is done right, and there are no variations in costs or waste. 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. And that’s because….

Menu 52

Menu Point of Sale Pricing Take-out 52

Apicbase

APRIL 20, 2022

Instead, we embrace the dark side and look at the pain points and pitfalls. Franchising is a time-tested business model that allows restaurant owners to scale their business fast and efficiently. However, like every business model, it has a few drawbacks you should consider. Brace yourself. Here we go. 4 Signs You Are Not Ready To Franchise.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Even cost of sales may go down as the ghost kitchen typically has a smaller, more manageable menu. Food Halls – the numbers for current and future growth are substantial.

2020 127

2020 Kitchen Safety Consumer Goods Point of Sale 127