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MRM Research Roundup: AI Investment Heating Up and Summer Dining Dos and Don’ts

Modern Restaurant Management

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the present and future of AI use in F&B, The Splintered Path to Purchase, the Datassential 500 Awards, and where chefs are earning six figures. Customers who dine in are by far the most satisfied (despite the score slipping 1 percent to 83).

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The Communal Dining Table Gamble

EATER

Daron English Communal dining is all the rage. It would be one thing if I could whisper and gossip with the group I was dining with that night about the odious man across the room. Diners gather at one of chef Kendall DaCostas supper clubs. What if youre seated next to someone who sucks?

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MRM Research Roundup: Experimentation, Valentine’s Vibe Shift, and Wine Cork Market

Modern Restaurant Management

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of dramatic Valentine's Day shift, best food scenes, and the evolution of c-store foodservice. ” A Year of Challenges U.S.

Marketing 221
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How to Build a Food Delivery App for Your Restaurant

The Rail

Platform-to-Consumer : Where platforms like Uber Eats or Zomato connect customers to restaurants but manage delivery. credit cards, digital wallets, cash on delivery). Admin Panel : Order management system to track and manage orders in real time. Inventory management to keep track of stock levels.

Delivery 147
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Best Practices for Ingredient Profitability Analysis

Lavu

This article breaks down how to manage ingredient costs, reduce waste, and optimize menu pricing using modern tools like POS systems. Factors like raw ingredient costs, portion sizes, waste management, menu pricing, and preparation expenses all contribute to keeping Cost of Goods Sold (CoGS) below 31% of revenue [3].

POS 78
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How POS Data Tracks Seasonal Sales Trends

Lavu

POS systems do more than handle payments they utilize POS data to help restaurants analyze and manage seasonal sales trends. This allows restaurants to make smarter decisions, like adjusting staff shifts, managing inventory, and setting financial goals. These numbers can help you establish benchmarks and spot seasonal shifts.

POS 78
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Paperchase Benchmarks: Navigating Hospitality Finances in High-Cost Cities

Paper Chase Accountancy

Paperchase Senior Account Manager Ruhel Ahmed discusses the nuance of labor costs: “This metric includes employer payroll tax and management salaries. ” Average Check: This represents the average amount that is spent by each customer dining. Labor Cost: The cost incurred by a business to pay its staff.