Mad Mobile

FEBRUARY 26, 2024

If they’re too large, bar inventory and staff coaching can track and correct these issues while reducing overall orders in the process. Curb 75% of shrinkage One of the biggest revenue drains on bar inventories comes from pouring inconsistencies, slip ups ringing in drinks, and good old-fashioned pilfering. Take these lessons to heart.

Inventory 40

Inventory Bar Management Management 40

Restaurant365

JANUARY 18, 2022

Coach staff members on zero food waste tactics. You can also offer flexible portion sizes, sides, and à la carte menu options to reduce wasted food. Change up your menu. Consider using menu engineering tools to change up your menu for optimal food usage. Ask for a free demo of Restaurant365 today.

Waste 147

Waste Compost Food Consumer Goods 147

Apicbase

APRIL 5, 2022

While franchisees run the day-to-day operations of their outlet, they must adhere to the company guidelines, serve the same menu, and use the same branding as all other restaurants within the franchise. Typically, all branches serve the same menu, although there may be slight regional differences. Example of a franchise restaurant.

Franchise 52

Franchise Franchising Food License 52

Margin Edge

JULY 10, 2019

Ordering too little means running out of popular menu items during service — representing a potential loss of revenue — and can force you to make emergency purchases and pay too much. To learn how MarginEdge can help you ditch the paperwork, reduce costs and streamline your restaurant’s operations, contact us to get a free demo.

Management 50

Management Management Point of Sale 2019 50

Restaurant365

JANUARY 13, 2021

There are many different approaches to lower prime cost, from menu engineering to actual vs. scheduled labor tracking. 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. Cost Out Your Menu Items and Recipes.

Management 78

Management Management Point of Sale Waste 78

Restaurant365

JANUARY 13, 2021

There are many different approaches to lower prime cost, from menu engineering to actual vs. scheduled labor tracking. 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. Cost Out Your Menu Items and Recipes.

Management 15

Management Management Point of Sale Waste 15

Modern Restaurant Management

JUNE 19, 2020

On-site support through ongoing service visits and in-person coaching. A newly launched mobile platform, Order For Me is designed to allow customers a touchless way to view menus, order or split items, tip and pay – all from their phone. – Fast reordering. – Easy access to deals. Samsung Electronics America, Inc.

Food Safety 108

Food Safety Customer Experience Website Management Employee Relations 108