Mad Mobile

FEBRUARY 26, 2024

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. Take a moment to pinpoint problem areas and then coach staff accordingly. Compare bar inventory to sales metrics to identify (and coach!)

Inventory 40

Inventory Bar Management Management 40

Restaurant365

JANUARY 18, 2022

Coach staff members on zero food waste tactics. Consequently, you must follow proper food storage techniques, and train your staff on these techniques to minimize the amount of perishable goods that go to waste. Also, consider using dynamic pricing options for end-of-day sales, such as late happy hours.

Waste 147

Waste Compost Food Consumer Goods 147

Apicbase

APRIL 5, 2022

In addition, Four Gals provides a complete support package that includes extensive training, marketing and public relations support, advice on pricing, and real-estate know-how. You’ll also provide them with business advice, real estate expertise, marketing support, and training. Schedule a demo.

Franchise 52

Franchise Franchising Food License 52

Mad Mobile

MARCH 8, 2024

You can manipulate where tables are placed, use servers or kiosks, change menus and prices, and improve service times.  By removing paper from your ordering process, tablet-based POS systems reduce your environmental impact. Then, when you begin training, they can ask good questions about implementing it into their workflow.

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. Train Managers to Control Food and Labor Costs. Your vendor prices have a large impact on your CoGS. Empowerment means more metrics to track. Evaluate Suppliers and Supply Costs Regularly.

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. Train Managers to Control Food and Labor Costs. Your vendor prices have a large impact on your CoGS. Empowerment means more metrics to track. Evaluate Suppliers and Supply Costs Regularly.

Management 15

Management Management Point of Sale Waste 15

Modern Restaurant Management

JUNE 19, 2020

” Features include: Ingredient Price Tracker — Monitor item price fluctuations to audit and avoid vendor discrepancies. Product Catalog — View and manage the details of all products the restaurant has purchased, including units of measurement, price, and quantity. Ecolab Science Certified Program. Ecolab Inc.

Food Safety 145

Food Safety Customer Experience Website Management Employee Relations 145