Apicbase

MARCH 17, 2023

You can use technology to optimise or automate various tasks , such as inventory management and ordering, which helps reduce errors and increase efficiency. Restaurant tech enables you to collect and analyse data on everything from sales and customer behaviour to inventory levels and food production.

Customer Experience 52

Customer Experience Consumer Goods Food Supply Customer Service 52

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

Embrace the Suck

OCTOBER 28, 2021

Hire a business coach (okay that was a little self-promotion…LOL). Now of course we know we don’t live in a perfect world since there are mistakes and waste. This is an easy formula to calculate: beginning inventory + purchases - ending inventory. That could be a trusted friend, mentor, or business coach.

Coaching 329

Coaching Training Social Media Hiring 329

MBB Hospitality

APRIL 25, 2018

They can also help with food distribution and inventory so that you are never running out of prime ingredients, but also keeping waste to a minimum as well. Your experienced consultants will help with training and retraining staff on basic restaurant techniques and help make sure your operations are running as smoothly as possible.

Hospitality 40

Hospitality Franchise Franchising Recruiting 40

Modern Restaurant Management

MARCH 6, 2020

You probably have a system to manage your payroll, another for sales, one for inventory, one for security, one for data analysis—and more. Bringing the sales and scheduling systems together can tell you which employees produce the biggest numbers, and which employees could use some coaching. Consolidating Technology.

2020 206

2020 Coaching Front of House Customer Service 206

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. Examining your food cost daily informs your ordering and inventory management. Minimizing food waste is essential to keeping a low CoGS. Use Purchase Orders and Buy Only What You Need.

Management 78

Management Management Point of Sale Waste 78

Rocket Fuel

APRIL 13, 2022

With just about every aspect of your operation comes data – from your POS, payroll, and scheduling systems, to back-of-house and inventory, and everything in between. You can use a data dashboard to take a quick peek at how each of your stores is performing, or to do a deep dive into your sales or inventory numbers. Sales numbers.

Operations 52

Operations Coaching Inventory Back of House 52

Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. Increased inventory availability, faster delivery, better data, and constant innovation add value to the entire supply chain. Gathering of visual content to identify potential coaching and training opportunities.

Food Truck 126

Food Truck Customer Service Customer Experience Dietary Restrictions 126

7 Shifts

JULY 12, 2023

She joined us on The Pre-Shift Podcast to discuss her philosophy on managing a team, including how she coaches managers. And so now we're paying monthly for these benefits, right, which is a waste of money and they're not using it. She now co-owns Poppy + Rose, Poppy & Seed , and Root of all Food , an LA-based catering company.

Front of House 370

Front of House Back of House Take-out Book 370

Kounta

SEPTEMBER 2, 2019

Our mission is to embrace all of the power and value that technology actually has to offer and to help our industry embrace it too, to do more with less, to waste less and ultimately to be more successful.”. They all have the ability to really guide customers through that learning curve in a kind of coaching way, but also in a supporting way.

Hospitality 40

Hospitality Point of Sale Coaching POS 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. Examining your food cost daily informs your ordering and inventory management. Minimizing food waste is essential to keeping a low CoGS. Cost Out Your Menu Items and Recipes.

Management 15

Management Management Point of Sale Waste 15

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. for six years before starting his own executive coaching and consulting business, Incisive Consulting, LLC, in 2018. and PepsiCo, Inc.

Franchise 136

Franchise Franchising Fast Casual Leadership 136