Mad Mobile

FEBRUARY 26, 2024

Are you keeping a close eye on your beer, wine, & liquor inventory costs? It also has one of the most complex stock lists. Because liquor, wine, and beer have such wildly varying prices, it pays to keep tight controls on ordering and inventory. Operators who calculate their cost of sales add 2–10% to their bottom line.

Inventory 40

Inventory Bar Management Management 40

Restaurant365

JANUARY 18, 2022

Pre-consumer waste is all food that’s wasted before it gets to the customer, like spoiled inventory and kitchen scraps. Coach staff members on zero food waste tactics. Food waste reduction requires some additional work to properly store, monitor, and use inventory ingredients, so employees must be fully invested in the process.

Waste 147

Waste Compost Food Consumer Goods 147

Margin Edge

JULY 10, 2019

Yet that is how much of a chef or restaurateur’s time is spent: manually entering invoices, taking inventory counts with paper and a clipboard or reviewing sales results from a point-of-sale system and trying to reconcile them with the purchasing and food cost data kept separately on spreadsheets. 4) Gets Your Ordering Right. Parsa et al.

Management 49

Management Management Point of Sale 2019 49

Mad Mobile

MARCH 8, 2024

Today, we’re looking into the common challenges restaurant owners face during the early stages of implementing a tableside POS system. Implementing cloud-based POS systems in dining only makes sense. Tableside ordering gives consumers control over their own experience. You’ll also have the power to explore new revenue streams.

Ordering 40

Ordering POS Online Ordering Mobile Ordering 40

Restaurant365

JANUARY 13, 2021

As you work to empower your managers, think about the process as more like a coach and make sure all your managers understand your approach. Your point-of-sale (POS) system can connect your labor hours to the sales generated or customers served per labor hour. Minimizing food waste is essential to keeping a low CoGS.

Management 78

Management Management Point of Sale Waste 78

Restaurant365

JANUARY 13, 2021

As you work to empower your managers, think about the process as more like a coach and make sure all your managers understand your approach. Your point-of-sale (POS) system can connect your labor hours to the sales generated or customers served per labor hour. Minimizing food waste is essential to keeping a low CoGS.

Management 15

Management Management Point of Sale Waste 15