Embrace the Suck

MARCH 11, 2019

Tony: With me is Donald Burns, The Restaurant Coach™, named one of The Top 50 Restaurant Experts to Follow and one of 23 Inspiring Hospitality Experts to Follow on Twitter. I often say that success leaves clues and I became a detective in finding out the WHY behind restaurant success! Where you stand out in the market.

Leadership 212

Leadership Coaching Book Social Media 212

Bar and Restaurant Coach

APRIL 29, 2019

In every industry—but particularly the hospitality industry—having data and systems that don’t talk to each other is a major problem: your POS holds all your sales data. By simply taking pictures of their invoices and receipts, restaurant owners and operators get real-time, cloud-based visibility into all areas of their business.

Coaching 102

Coaching Website Management Inventory Hospitality 102

Embrace the Suck

DECEMBER 25, 2019

If you can reduce ticket times in your kitchen, reduce the time it takes to turn a table, and increase delivery without adding more staff. It the same concept that we use in restaurant work: full hands in, full hand out! Your salesperson will try to talk you out of getting a Prime Vendor Agreement (PVA).

Food Truck 296

Food Truck Food Audits Tip Distribution 296

Rocket Fuel

JANUARY 26, 2024

We’ll just come out and say it: Restaurant operators are losing money to third-party delivery service providers. If your accounting team fails to reconcile POS data with DSP data, you could be inaccurately reporting sales, and therefore overpaying on taxes and royalties. Why should I recover lost revenue?

Delivery 52

Delivery Back of House Customer Service Technology 52

Restaurant365

JANUARY 18, 2022

Post-consumer waste is everything that’s wasted after it reaches your guests, like leftovers that get thrown out after they’re served. Take a deep dive into the items that have the largest variance to find the cause of waste. Coach staff members on zero food waste tactics. Keep a food waste journal. Count inventory regularly.

Waste 147

Waste Compost Food Consumer Goods 147

Rocket Fuel

DECEMBER 9, 2022

Speed of Service is the measurement of the time that it takes for a restaurant to serve its customers. Most often measured by fast food—or QSR (Quick Service Restaurant)—restaurants with drive-thrus to measure the time it takes from ordering to receiving their food. What is the industry average speed of service?

2024 52

2024 Point of Sale Customer Service Seasonal Menu 52

Rocket Fuel

DECEMBER 9, 2022

Speed of Service is the measurement of the time that it takes for a restaurant to serve its customers. Most often measured by fast food—or QSR (Quick Service Restaurant)—restaurants with drive-thrus to measure the time it takes from ordering to receiving their food. Train, train, and train again on POS (Point of Sales).

2023 52

2023 Point of Sale Customer Service Seasonal Menu 52

Sling

SEPTEMBER 7, 2020

Interactive employee training often takes the form of: Quizzes. The one major disadvantage of interactive employee training is that sessions often take longer because the elements of the training — quizzes, discussions, Q & A time — take longer to get through than other methods on this list. Small-group coaching.

Training 78

Training Coaching Small Business Take-out 78

Lavu

NOVEMBER 8, 2019

If you have a restaurant POS , you already have a healthy support system that you should be utilizing. See the six ways to control your COGS here , and if you find out that the menu prices aren’t right, learn how to price your menu in three steps. 5 Concepts of Restaurant Accounting. Cost of Goods Sold. Chart of Accounts.

Management 85

Management Management Food Truck Cash Management 85

Rocket Fuel

DECEMBER 1, 2022

So, it’s important to find out how to pick a restaurant online ordering system that’s right for you. The process of uploading the menus and editing them frequently should be intuitive, easy, and not take too much time. Check out the online ordering process of competitors and successful restaurants that you admire.

Online Ordering 52

Online Ordering Ordering Point of Sale Mobile Ordering 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. 5) Makes You Scalable.

Management 50

Management Management Point of Sale 2019 50

Apicbase

MARCH 17, 2023

People are dining out again in ever-increasing numbers. A Glimpse Into The Future #2 Doing more with what you already have Sometimes, getting creative and standing out isn’t about reinventing yourself. First, take your brand online if you haven’t done so already. There is good and bad news. Let’s focus on food consistency here.

Customer Experience 52

Customer Experience Consumer Goods Food Supply Customer Service 52

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

Bar and Restaurant Coach

FEBRUARY 17, 2020

Coach in the moment. POS keying errors. ” Tell them what you told them: “So, we reviewed the wine list, time-off requests, and the POS system. It would be great if you only had to say a thing once, and people would remember it forever, but… How many times do you need tell your teenage son to take out the trash?

Coaching 103

Coaching Leadership Communication POS 103

SpotOn

MAY 21, 2024

School's out, the farmer's markets are booming, and summer vacation plans are finally coming to life. Slower traffic means many restaurants take off the long holiday weekend themselves to enjoy a hard-earned break. The 4th of July weekend offers so much more than an Independence Day celebration. It's peak summer.

Specials 52

Specials Online Ordering Seasonal Menu Social Media 52

Restaurant365

JANUARY 13, 2021

This budget should lay out the larger goals, but it should also provide CoGS and labor data broken down by week, day, or even day part. Many people associate accountability as taking the blame if something goes wrong. Your point-of-sale (POS) system can connect your labor hours to the sales generated or customers served per labor hour.

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.

Operations 52

Operations Coaching Inventory Back of House 52

Kounta

SEPTEMBER 2, 2019

MYOB recently sat down with Randow-Stone to discuss what excites him about technology in the hospitality sector, and how Kounta is working to bring about positive change, particularly in the point-of-sale (POS) space. Why is POS the main focus for Kounta? An efficient POS makes that really easy.

Hospitality 40

Hospitality Point of Sale Coaching POS 40

Modern Restaurant Management

OCTOBER 31, 2019

Some key menu trends and takeaways include: If you’re not including substantial and delicious vegan options, you could be missing out on a lot of business. Every table turn won’t be ideal, but there are ways to nudge them out sooner before the cost of camping really hits your bottom line. Order for Pickup Stats.

2019 119

2019 Mobile Ordering Online Ordering Customer Experience 119

Restaurant365

JANUARY 13, 2021

This budget should lay out the larger goals, but it should also provide CoGS and labor data broken down by week, day, or even day part. Many people associate accountability as taking the blame if something goes wrong. Your point-of-sale (POS) system can connect your labor hours to the sales generated or customers served per labor hour.

Management 15

Management Management Point of Sale Waste 15

Modern Restaurant Management

JUNE 19, 2020

Individually packaged meals arrive in a single delivery at a designated place and time, so there is less traffic in and out of the office. ” “I’ve long admired Shake Shack for their commitment to taking care of their guests, their teams and using their business to create good in the world,” said Walker.

Food Safety 105

Food Safety Customer Experience Website Management Employee Relations 105

Modern Restaurant Management

JUNE 8, 2020

HungerRush™, formerly Revention, has accelerated the development of its leading restaurant management system to focus on what restaurant owners need the most; optimized digital ordering, delivery, and take-out/pickup. “I’m excited to see an innovative restaurant, like Just Salad, take the lead on this.

Guest Recovery 131

Guest Recovery Food Safety Employee Relations Mobile Ordering 131

Modern Restaurant Management

MAY 5, 2020

Take control of expenses : unlike traditional third party delivery platforms, restaurants have complete flexibility to pass some or all of the delivery fees on to guests. New scoring helps brands quickly identify the guests most likely to take advantage of new offerings. ” Paytronix Secures Funding. Philly Restaurant Drive.

Guest Recovery 100

Guest Recovery Food Safety Loyalty Program Point of Sale 100