Apicbase

APRIL 18, 2024

A restaurant’s raw data includes sales numbers, inventory data, ingredient pricing, recipe quantities and units, and financial figures. Without it, managers would be faced with manually sifting through raw data from multiple sources. An item price report lets you see how prices have changed over time.

Operations 52

Operations Inventory Waste Food Order 52

The Restaurant Times

MARCH 6, 2023

However, most QSRs increasingly use online orders and delivery as a source of income, which comes at an additional cost. Their menu prices also tend to be higher than those of other restaurant types because they have higher labor, overhead, and operational costs than other businesses.

Food Truck 52

Food Truck Point of Sale Employee Relations Equipment 52

Apicbase

MAY 8, 2024

MarketMan tracks ingredient prices to help optimise menu prices. You can track spending over time and receive alerts on price changes. It allows for better financial oversight, reduces discrepancies between theoretical and actual stock levels, and supports more informed purchasing and menu pricing decision-making.

Inventory 52

Inventory Food Supply Kitchen Safety Back of House 52

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

7 Shifts

FEBRUARY 7, 2024

TouchBistro: Comprehensive POS and restaurant management system supporting FOH, BOH, and guest engagement. Examples of restaurant inventory management software XtraChef by Toast : Automated financial and operational management tools for restaurants that deliver price fluctuation alerts, gross margin variances, and other operational tools.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

7 Shifts

SEPTEMBER 19, 2019

For example, play a crucial role in sourcing candidates. Or, you can turn your puzzles into popular dishes by lowering the price. Your plate cost is the cost of one dish, and you can calculate it using this formula: Portion Cost/Sales Price *100. You can calculate it using the following formula: Food Cost/Food Price *100.

Management 284

Management Management 2019 Employee Relations 284

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. The most comprehensive solutions keep all your ingredients, suppliers, and pricing details in one place.

Back of House 52

Back of House Front of House BOH Point of Sale 52

Apicbase

FEBRUARY 29, 2024

Food costs increased in 2023: according to one survey, 60% of operators reported that all or most suppliers raised their prices , up from 50% in 2022. Most operators raised their menu prices in 2023, but fewer expect to do so in 2024. Although revenue went up (thanks to higher prices), profits went down due to high food costs and debt.

2024 52

2024 Operations 2023 Loyalty Program 52

7 Shifts

MAY 31, 2021

For example, during the 3-5 pm time frame, cleanup might include a thorough cleaning of kitchen areas by the BOH team and a floor sweeping and sanitization of tables in the front of the house. Hold frequent walk-in interview days to consistently source interested applicants.

Operations 363

Operations Inventory Hiring Customer Service 363

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

JANUARY 13, 2023

To combat inflation in 2022, 39% of restaurants started tracking the price of key ingredients; 22% adjusted the number of vendors; 36% increased menu prices. In 2022, operators faced a myriad of macroeconomic issues — labour shortages and high wholesale food prices — that have made turning a profit difficult. from 2021).

2023 52

2023 Operations Management Management 52

Xtra Chef

MAY 21, 2020

Manage and source vendors to find the best deal for your business. See how often you purchase from each vendor, as well as how their prices fluctuate over time. By arming yourself with historical data on paid invoices, you can better position yourself for preferred pricing to squeeze additional profit out of each ingredient sold.

2020 115

2020 Back of House Document BOH 115

Apicbase

SEPTEMBER 16, 2022

What data sources to consider? Why combining FoH and BoH data makes analytics more powerful Final thoughts. With analytics, you have a single source of truth for every outlet and every connected data set. What Data Sources Should You Feed to Your Analytics? Here’s what we’ll cover: What is restaurant reporting?

POS 52

POS Operations Back of House FOH 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. In short, your single source of truth needs to be accessible for it to be helpful.

Management 52

Management Management Point of Sale Kitchen Safety 52

Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. Restaurant design footprint will fundamentally change with more BOH kitchen size needed and less FOH seats as more people gravitate toward digital and delivery.

Mobile Ordering 208

Mobile Ordering Front of House Fast Casual Customer Service 208

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. This metric also helps you manage inventory more effectively and ensure you’re pricing menu items correctly.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Modern Restaurant Management

APRIL 2, 2020

Had a primary source of income in the restaurant industry for the last year. MenuDrive allows restaurants to add their own delivery services, or utilize Lavu’s national partner for fixed-price, commission-free deliveries. Mark guests and delivery drivers as “arrived” and automatically notify BOH staff via CSK screens.

Healthcare 168

Healthcare Employee Relations Online Ordering Customer Service 168

Apicbase

OCTOBER 14, 2022

In an industry increasingly dominated by digital tools, APIs connect the growing number of data sources into one unified ecosystem. It could go from receiving zero customer complaints to measuring the price average per table during peak hours of the service. Technology is swiftly invading people’s daily lives. Marketing Integrations.

BOH 52

BOH Customer Service Technology Online Ordering 52

Lavu

JANUARY 21, 2020

Both your front of the house (FOH) and back of the house (BOH) transactions are recorded simultaneously. Helps in Setting Competitive Prices. To be competitive in the market, set a price that is small enough to attract customers but big enough for better profit margins. Provides a Faster and Simpler Way to Reconcile Your Data.

Audits 78

Audits Back of House Point of Sale Front of House 78

Deliverect

JUNE 30, 2020

It's no wonder restaurant professionals are happy with an estimated guess of what happens with revenue once it enters the BoH - even if that means taking a 50% profit loss. Actually, food waste is the third biggest global source of pollution. With the right restaurant management software , however, securing your bottom line is simple.

Food 94

Food Online Ordering Cash Management Waste 94

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

Apicbase

APRIL 20, 2022

That’s where an extensive operations manual comes in, including your processes, recipes, portion sizes, suppliers, safety and hygiene guidelines, equipment, pricing, appropriate furnishings, etc. Tech organises data from many sources and outlets into insightful dashboards. Leverage Technology To Overcome Operational Pitfalls.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

Modern Restaurant Management

DECEMBER 28, 2020

I see flat-fee QSR, hybrid or fast casual restaurants with fixed-price approachable menus of typically unattainable offerings, such as Burger Lobster (lobster) and Sugarfish (sushi, omakase) becoming more popular. For now, it's just a matter of figuring out how we're going to survive. Vegan and Veggie forward will continue to grow.

2021 169

2021 Kitchen Safety Food Safety Mobile Ordering 169

Apicbase

MAY 18, 2022

Selecting the right tech will ensure BOH and FOH efficiency for years to come, but it will also help your business scale faster and more efficiently. Technology allows you to manage orders quickly and efficiently, while generating in-depth insights.

Franchise 52

Franchise Franchising Sustainability Document 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 129

2020 Kitchen Safety Consumer Goods Point of Sale 129

Modern Restaurant Management

AUGUST 19, 2020

Integrating true digital experience into customer service will enable you to utilize customer data — driving decisions about merchandising, pricing and promotions. Digitizing your customer engagement will be critical to retaining current customers and capturing consumer loyalty. ” Bo Peabody, Co-Founder and Executive of Seated.

Kitchen Safety 218

Kitchen Safety Food Safety Loyalty Program Technology 218