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How to Avoid the Top Seven Restaurant Inventory Management Mistakes

Modern Restaurant Management

Inefficient restaurant inventory management practices, improper storage, gaps in inventory logs, theft, and waste can cause even the most successful kitchens to struggle or fail. Below are the top seven inventory management mistakes restaurants are making, and how to correct them.

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Engineered for Success: Boosting Profits through Intelligent Menu Planning

Modern Restaurant Management

This information helps to strategize the placement of high-profit items on the menu, influencing sales and promoting popular dishes. You can captivate customers' attention and influence their choices by using enticing descriptions and appealing visuals.

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What the Heck is a KPI and Why You Should Give a Sh*t

Embrace the Suck

These indicators are more predictive than reactive, providing the opportunity to influence and change the future. To get you started down the KPI Mastery path, let’s start with the basic metrics: Cash Flow. Cash flow is simply the amount of money going in and out of the restaurant. Cash flow = Cash input - cash output.

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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. At the same time, U.S. chain sales grew just 3.1 percent in 2024 — falling short of the 4.1

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Why roasters are demanding more from their machines

Perfect Daily Grind

With margins and cash flow stretched thin, a machine that just roasts coffee is no longer enough; today’s roasters are increasingly demanding more from their equipment. Inflated pricing has left many coffee roasters with shrinking cash reserves, making it difficult for them to continue operations as usual.

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2024 Outlook: Restaurant Trends and Challenges, Part Three

Modern Restaurant Management

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits.

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THE BEST PATH TO CHEFDOM

Culinary Cues

Each of those “departments” will require some level of unique kitchen management (sous chef) and specialists to support the uniqueness of function. Diversity brings loads of tradition, culture, ethnic influences, styles, and history. This is what makes a team robust and supportive as an ecosystem.

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