The Restaurant Times

DECEMBER 26, 2020

While a poor location does not generate enough customer footfall, prime locations come at a high price. Take reviews and references from multiple sources and analyze the market to understand the spending habits of people frequenting the target location. Restaurants may not be able to cover the costs or tend to overspend. .

Operations 52

Operations Loyalty Program Seasonal Menu Employee Relations 52

Apicbase

JUNE 16, 2023

COGS help you determine if you’re pricing your menu items correctly based on the purchase price of the ingredients. It tells you if you’re pricing an item correctly and whether it will be profitable or not. It includes the cost of ingredients, packaging, and other costs associated with producing the food and beverages.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

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

Gourmet Marketing

SEPTEMBER 22, 2021

Restaurants post restaurant jobs on the most common job boards could pay a high price while getting hundreds of unqualified or unsuitable candidates. The site is perfect for advertising BOH and FOH positions. Managers can get more detailed profiles on high-quality candidates that include references, social influence, and referrals.

Hiring 52

Hiring Website Management Advertising Social Media 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. Franchisee turnover refers to the total number of franchisees who leave within a specific timeframe.

Franchise 52

Franchise Franchising Loyalty Program Online Ordering 52

Sling

AUGUST 9, 2023

June 2020 Front Of House (FOH) Vs. Back Of House (BOH): What’s The Difference? July 2020 How To Create An Effective Project Management Plan July 2020 Work-Life Balance in Our Crazy Busy World June 2020 Keeping Up the Communication June 2020 How Do Employee Benefits Work? | A Guide For Managers June 2020 How Do I Manage Millenials?

Article 78

Article 2023 2022 2021 78

Apicbase

JULY 1, 2022

Central kitchens are commonly referred to as central production kitchens, centralised kitchens, central production units or CPUs, commissary kitchens, or prep kitchens. That also means you will have fewer raw product orders in each separate unit, allowing you to leverage better bulk prices for your large-batch central kitchen orders.

Operations 52

Operations Back of House Front of House Food Supply 52

Lavu

MARCH 11, 2020

Back-of-house (BOH) management. With order management features, you can transfer tickets quickly, split bills, change prices, and more. Price and Quality: Although a modern system is likely to be costly, the price should align with the quality being offered. Front-of-house (FOH) management. Employee scheduling.

Management 78

Management Management Cash Management Mobile Ordering 78