The Restaurant Group

APRIL 15, 2020

Inventory systems are all unique to the business owner or general manager, but adhering to these simple principals will ensure a business owner stays on top of his or her financial system: Maintain accurate price point lists for ordering. Pay attention to waste. You don’t want to be using a 10 ounce ladle for a 5 ounce portion.

Bar 78

Bar Inventory BOH Waste 78

Cheetah

DECEMBER 20, 2021

This low-asset business model is the best way for a new restaurant concept to quickly validate market viability, develop branding and pricing without committing a high capital investment upfront. Make sure the location can provide proof of live utility hookups, waste removal, recycling, and proper permitting.

Front of House 148

Front of House Food Supply Back of House Fine Dining 148

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. Efficiency.

BOH 109

BOH FOH Front of House Back of House 109

The Restaurant Group

NOVEMBER 19, 2019

If you’re happy with your menu, you can still reduce food cost by finding the vendors that will offer you the best quality product you need, at the lowest price per unit. Portion control is a responsibility of both FOH and BOH. That is waste; known and unknown. The final area to examine is overlooked by many restaurateurs.

Management 68

Management Management FOH Fast Casual 68

The Restaurant Times

MARCH 6, 2023

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. Some of those are: Optimize Menu Pricing: Optimizing menu prices is a quick and easy way to raise profit margins at your restaurant.

Food Truck 52

Food Truck Point of Sale Employee Relations Equipment 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

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

7 Shifts

DECEMBER 18, 2023

This helps prevent stockouts, which are frustrating for customers and BOH and can hurt your restaurant’s bottom line. Additionally, inventory management tools can help you prevent unnecessary waste. You’ll get detailed daily reports on price changes and even price forecasting.

Management 397

Management Management Email Marketing Point of Sale 397

7 Shifts

SEPTEMBER 19, 2019

Maybe you're over-scheduling employees on a quiet night, or perhaps you don't have proper systems in place to control food waste Problem 4: High Staff Turnover According to the United States Bureau of Labor Statistics , the annual employee turnover for restaurant staff was close to 75% in 2018. Reduce food waste.

Management 284

Management Management 2019 Employee Relations 284

7 Shifts

DECEMBER 18, 2023

This helps prevent stockouts, which are frustrating for customers and BOH and can hurt your restaurant’s bottom line. Additionally, inventory management tools can help you prevent unnecessary waste. You’ll get detailed daily reports on price changes and even price forecasting.

Management 195

Management Management Email Marketing Point of Sale 195

7 Shifts

MAY 31, 2021

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. If it is overstaffed, the business wastes money on unnecessary labor. Reduce Food Waste. Build a Restaurant Operations Manual.

Operations 363

Operations Inventory Hiring Customer Service 363

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

Apicbase

JULY 1, 2022

Because we have a centralised kitchen we can order larger amounts of ingredients at better prices and have everything delivered to one location” , says Jeremy Deane, operations manager at German-based Brammibals Donuts. “It This allows you to optimise inventory and food waste management and cut down on costs.

Operations 52

Operations Back of House Front of House Food Supply 52

Apicbase

APRIL 11, 2024

The restaurant back office, or back of house (BOH), is the non-customer-facing side of the restaurant business. Standard features include inventory management, labour scheduling, waste tracking, accounting, and analytics. This automation saves time and leads to more accurate production and less waste.

Operations 52

Operations Back of House Allergens Front of House 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%. 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. from 2021).

2023 52

2023 Operations Management Management 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

Restaurant365

APRIL 30, 2021

When it comes to writing a restaurant menu, you can’t determine your menu prices by “gut feeling.” Consistent, accurate recipe costing relies on a few key elements: standardized recipes, accurate restaurant inventory management , and up-to-date vendor prices. You need numbers and data to fuel your decisions.

Inventory 78

Inventory Seasonal Menu Waste Point of Sale 78

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 will also improve supply chain efficiency, reducing waste and improving stock management.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 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

Apicbase

SEPTEMBER 16, 2022

Why combining FoH and BoH data makes analytics more powerful Final thoughts. It’s your first line of defence against erratic food costs — if you have a tight grip on your stock, avoiding waste due to overstocking, poor plating, or theft becomes much easier. The Importance of Both FoH & BoH Data in 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! Overstocking leads to waste and waste skyrockets your food cost.

Food 94

Food Online Ordering Cash Management Waste 94

Apicbase

MARCH 28, 2024

Real-time costing – keep your ingredient costs accurate and up-to-date with live price updates. The right BOH system allows you to integrate all of your tech elements and make sure they talk to each other effectively to save time and avoid costly errors. Improve accuracy and save a bunch of time on stock counts.

Management 52

Management Management Point of Sale Kitchen Safety 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. 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.

Menu 52

Menu Point of Sale Pricing Take-out 52

Modern Restaurant Management

APRIL 2, 2020

Timer is an easy to use application to create timers for any activity that requires time tracking from cooked and cooled food, to non-food items that require tracking such as routine cleaning and waste removal. The customer can then see the menu on offer, the prices and can place an order by adding an item to their shopping basket.

Healthcare 206

Healthcare Employee Relations Online Ordering Customer Service 206

Modern Restaurant Management

FEBRUARY 18, 2020

Restaurant design footprint will fundamentally change with more BOH kitchen size needed and less FOH seats as more people gravitate toward digital and delivery. With some estimates that foodservice waste accounts for 25 – 30 percent of CO2 emmissions, we're seeing industry leaders diving in to tackle how to reduce their own impact.

Mobile Ordering 215

Mobile Ordering Front of House Fast Casual Customer Service 215

Modern Restaurant Management

DECEMBER 28, 2020

Operators will need to be creative in finding ways to counter the increased restaurant costs and the waste being produced. 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.

2021 199

2021 Kitchen Safety Food Safety Mobile Ordering 199

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. Also, monitor no-so-obvious KPIs such as food cost variance , inventory turnover and food waste. 3 Franchisees don’t hold the reins.

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. Low priced / value perceived / big ticket items brought down to a fixed low price. Minimizing food waste will continue to be a focus in 2020.

2020 138

2020 Kitchen Safety Consumer Goods Point of Sale 138