Restaurant365

JULY 21, 2021

When it comes to restaurant inventory, there are a lot of moving pieces. How do you keep track of all these different shipments and ingredients to minimize food waste, ensure you are prepared for service, and optimize what you’re spending on your ingredients? Are you interested in improving how your restaurant runs inventory?

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Inventory Management Management Waste 78

Restaurant365

MARCH 10, 2020

When you think of your restaurant finances, do you think of your inventory? Your restaurant inventory management is an oft-forgotten component of your finances, but the amount of product you have on hand represents a large part of your budget. If it’s not on the shelf, it can’t be stolen, spoiled or wasted. Sitting Inventory.

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Inventory Management Management Waste 103

Touch Bistro

MAY 10, 2021

And one area that is often overlooked is the question of how to reduce food waste in restaurants. Food waste costs restaurants a staggering $162 billion per year , and in America alone, restaurants generate as much as 33 billion pounds of food waste per year. Different Types of Restaurant Food Waste.

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Waste Food Compost Tip Distribution 59

Restaurant365

MARCH 10, 2020

When you think of your restaurant finances, do you think of your inventory? Your restaurant inventory management is an oft-forgotten component of your finances, but the amount of product you have on hand represents a large part of your budget. If it’s not on the shelf, it can’t be stolen, spoiled or wasted. Sitting Inventory.

Inventory 78

Inventory Management Management Waste 78

7 Shifts

SEPTEMBER 16, 2021

Managing multiple restaurant locations is a good challenge to have. Consumers at-large prefer independent restaurants to chains, so diversifying the types of restaurants under your management can give diners more of what they love. There'll be new branding, a new staff, different inventory, and updated forecasting involved.

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Management Management Document Hiring 370

Restaurant365

SEPTEMBER 17, 2019

Knowing how to manage restaurant inventory is essential for a healthy business, no matter if you have one location or several. Your sitting inventory (in product or dollars) is one of the main factors influencing your food cost and your bottom line. So, how do you to manage restaurant inventory accurately and efficiently?

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Inventory Mobile Ordering Food Supply Point of Sale 60

Modern Restaurant Management

JANUARY 8, 2024

This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits. By injecting a sense of playfulness into their interactions with consumers, brands are creating unforgettable experiences that build lasting relationships.

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2024 Loyalty Program Cash Management Customer Experience 215

7 Shifts

DECEMBER 3, 2019

Since this is (at least) your second business, you should have written a business plan already, so we won’t bore you with the details of what a good business plan should contain. Looking for a new source of capital this time around? The most time-consuming part of preparing for opening is usually renovations and construction.

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Franchise Franchising Audits Point of Sale 368

MBB Hospitality

NOVEMBER 15, 2023

Implementing Food Costing Solutions With the right food costing solutions, restaurants can turn a meticulous eye to their inventory and procurement processes. Leveraging technology can streamline these processes, reducing waste and ensuring precise portion control.

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Seasonal Menu Food Waste Loyalty Program 52

Open for Business

MAY 19, 2023

The good news is that changing restaurant trends are an opportunity for restaurants to get a jump on the next big thing and get ahead of the competition. Inventory management software updates stock levels based on POS data on what guests order. They can even be set to trigger an automatic reorder when inventory drops below par.

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2023 Hospitality Loyalty Program Email Marketing 78

The Rail

MARCH 27, 2024

However, labor and food costs have gone up and consumers have become more value-conscious. Improve Your Restaurant’s Inventory Management It is easy to run out of ingredients or have stock you never use if you don’t manage your inventory properly. Reduce the food waste you generate. Know exactly how you use ingredients.

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Email Marketing 2024 Point of Sale Seasonal Menu 52

Modern Restaurant Management

FEBRUARY 4, 2022

A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. Consider, removing processed or pre-packaged ingredients from their inventory. Sourcing ingredients locally or from all-natural farms. Health-Conscious Food Will Dominate Menus. Serving smaller portion sizes.

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2022 Customer Service Online Ordering Website Management 218

Lavu

DECEMBER 9, 2019

Minimize Waste. Even though more than 37 million people struggle with hunger in the United States alone, 30 to 40 percent of all food produced is wasted, according to the United States Department of Agriculture , and the restaurant industry is far from innocent. Keep Track of Your Inventory.

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Food Point of Sale Seasonal Menu Waste 91

The Restaurant Times

OCTOBER 29, 2021

Source Your Raw Materials Locally. Through its “vocal for local ” campaign, the government is encouraging consumers to buy from local vendors. When you source your raw materials from local sources, they are actually fresh. This eliminates waste and decreases the load on inventory. Source: Wikimedia Commons.

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Food Truck Sustainability 2021 Food 97

Xtra Chef

JULY 15, 2020

Calculating plate cost is complicated and time-consuming, requiring many manual calculations and frequent adjustments. Streamline restaurant inventory management to reduce food cost. Inventory management is another key component of reducing food cost in restaurants. Lean times call for using a lean inventory.

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Management Management Food Inventory 91

Modern Restaurant Management

DECEMBER 21, 2022

As brands place emphasis on creating a meaningful guest experience, robotics companies offering tools such as tech-enabled order taking or serving, should stop calling themselves ‘robotics’ as it will likely steer some operators, consumers and investors away. Slow movers tie up inventory -and the cash needed to by that inventory.

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2023 Loyalty Program Mobile Ordering Customer Experience 197

Apicbase

NOVEMBER 28, 2022

These businesses are accountable for any safety issues in their supply chain and must have information on traceability for the goods they grow, distribute, and sell. In addition, consumers have grown more concerned about the food they eat, where it comes from, and which nutritional values it offers. Virtual brands.

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Tip Distribution Kitchen Safety Food Supply Food Safety 52

Apicbase

MARCH 17, 2023

There is good and bad news. High inflation, labour shortages, supply chain problems and changing consumer demands are black clouds on a sunny day. The good news, there are new recipes that could potentially work even better. That’s because they allow you to meet both current consumer demand and operational requirements.

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Customer Experience Consumer Goods Food Supply Customer Service 52

The Restaurant Times

OCTOBER 21, 2020

The best bakery POS systems are equipped with features such as recipe management, detailed inventory tracking, and barcode management. Negative customer feedback, low sales, or improper inventory management are all issues that can be quickly addressed using a cloud-based bakery POS which provides multiple detailed reports on an hourly basis.

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POS Inventory Loyalty Program Online Ordering 98

The Restaurant Times

JUNE 28, 2021

As a solution to this problem, most of the food consumed in the UAE is imported from other countries. Tracking food prices is a good practice for restaurateurs. Source: Wikipedia. Better Inventory Management. While running a restaurant, inventory must be judiciously used. Track And Manage Food Prices.

Food 52

Food Inventory Seasonal Menu Food Order 52

Modern Restaurant Management

DECEMBER 16, 2021

Given the increase in off-premise, we expect to see more drive-thru’s similar in format to Checkers & Rally’s iconic double drive-thru model, which dedicates one lane to traditional consumer drive-thru service and one to e-commerce only, including pre-paid digital orders for pickup and third party-delivery orders.

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2022 Food Supply Back of House Kitchen Safety 180

Touch Bistro

JUNE 22, 2021

Now that you understand the nuanced differences between operating costs and expenses, it’s time to get to the good stuff: learning how to reduce operating costs. If your restaurant purchases food supplies from consumer grocery stores, it’s time to start working with food suppliers instead. . Control Inventory. Download Now.

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Operations Food Supply Inventory Employee Relations 52

Apicbase

AUGUST 19, 2022

And that is a good thing. What I mean is: how do you distil meaningful answers from multiple data sources, and how does it improve workload if an employee has to update three apps instead of three spreadsheets? It is time-consuming and error-prone. Digital data are the foundation on which modern hotel operations rest.

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Hotels Technology Hospitality Back of House 52

BNG Point of Sale

DECEMBER 6, 2021

Example: A good menu design helps customers make faster decisions on what to order. Easier inventory management: A POS system can help restaurant employees keep track of their inventory, which is easier said than done in the chaotic environment that exists within a restaurant.

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Point of Sale POS Cash Management Front of House 52

The Restaurant Times

FEBRUARY 14, 2022

While the goal in larger areas will be to increase order frequency, for ‘new’ regions it will be to bring in first-time consumers. To improve the whole consumer experience, there is plenty of space for innovation in terms of how food is made, packaged, and delivered. . Source: Restaurant India. Zomato and Swiggy?

2022 52

2022 Kitchen Safety Food Supply Food Safety 52

The Restaurant Times

SEPTEMBER 28, 2021

Similarly, building a dark kitchen too far away from where your target consumers live and work will lengthen delivery times, making orders for those located more than 3-5 miles distant, less appealing. Source: Times of India. Not only should it be at the correct temperature for them to enjoy it, but it should also be safe to consume.

Kitchen Safety 52

Kitchen Safety Consumer Goods Mobile Ordering Delivery 52

The Restaurant Times

NOVEMBER 4, 2021

Think about how you can make it a good environment for people who will work for you and then enjoy working. The greatest commercial kitchen in the world would be for waste if you didn’t take your local norms and laws into account. Source: Sam Tell Companies. Source: Architecture Design. Sanitation And Safety .

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Design Kitchen Safety Back of House Food Safety 98

The Restaurant Times

JUNE 30, 2021

This gives rise to the need to manage the online orders properly, which can be done with the help of good POS software. . This feature gives restaurant managers a realistic view of how much inventory is required for a given week or month. Source: Facebook. Common purchase orders can thus be generated easily. CRM Integration.

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POS Food Online Ordering Point of Sale 52

Restaurant365

MAY 10, 2022

Your tracking must identify the timing of the first contact as well as the source of the contact. Don’t waste time scheduling a separate phone screen. Background checks can be a time-consuming part of the hiring process because you have no control other the third party that conducts the checks.

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Recruiting Hiring Reference Email Marketing 78

The Restaurant Times

OCTOBER 24, 2021

With restaurants shuttered, for millions of consumers staying home, takeout dinners were the only option. They’re not in high-traffic locations, but rather within a delivery radius of a large number of online consumers. Source: Moneycontrol. Cloud kitchen, which was dubbed a new trend a few years ago, is now a reality.

Kitchen Safety 52

Kitchen Safety Online Ordering Mobile Ordering Food Order 52

The Restaurant Times

JULY 29, 2021

Source: NBC News. Furthermore, since many brands use the same kitchen, many ingredients are cross utilized across different brands, which is helpful in reducing the inventory costs as well. . Apart from billing and order management, it also streamlines other operations as well , like inventory management, CRM management, etc.

Front of House 52

Front of House Online Ordering Back of House Customer Service 52

Restaurant365

SEPTEMBER 16, 2021

The responsibilities can start off on the simpler end, like overseeing inventory counts or waste logs, and increase in complexity toward purchasing or budgeting. A culture of promoting from within can serve as a source of motivation for restaurant staff and help you fill open roles with qualified, vetted candidates.

Hiring 78

Hiring Loyalty Program Employee Relations Recruiting 78

Hot Schedules

FEBRUARY 4, 2022

Five Steps to Reducing Waste. The Impact of Food Waste. U S hotels contribute to the generation of 131 billion pounds of food waste every year , resulting in an enormous environmental impact, and a big dent to profit margins. Waste stretches beyond the physical, say, head of lettuce you’re throwing in the trash.

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Waste Hotels Inventory Food Order 78

Restaurant365

AUGUST 19, 2021

Restaurant accounting covers all areas of your business, even inventory. While you may think of your restaurant inventory as part of operations, restaurant inventory management should also be considered an accounting function. So, inventory has an important place in your restaurant accounting.

Inventory 147

Inventory Management Management Employee Relations 147

Modern Restaurant Management

SEPTEMBER 22, 2022

Prepare now for future food disruptions by proactively developing backup plans, such as finding alternative food sources. Any restaurants that typically receive lettuce from California, corn from Indiana, or grain from Ukraine need to come up with a backup plan, as those goods will likely not be widely available. Reduce food waste.

Food Supply 212

Food Supply Supplies Food Waste 212

Modern Restaurant Management

SEPTEMBER 19, 2023

What's more, using AI to source specific ingredients could also make foods healthier and more nutritious than they are now. Food Waste Reduction The World Economic Forum estimates that humanity wastes about 74 kg (163 pounds) of food per person, per year. This enables businesses to avoid buying too much inventory.

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Food Supply Food Waste Supplies 128

7 Shifts

FEBRUARY 8, 2024

The ripple effects of the pandemic continue: the National Restaurant Association finds that off-premises dining continues to happen much more frequently than before, with 66% of consumers more likely to order takeout in 2023 than they were before the pandemic. With BevSpot, restaurants can take inventory “any time, anywhere.”

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Operations Management Management Mobile Ordering 367