Apicbase

FEBRUARY 29, 2024

It is estimated that the US food service sector wasted 13 million tons of food in 2022, up from 9.15 71% of restaurant customers prefer to order food delivery directly from the restaurant rather than using third-party apps. It is estimated that the US food service sector wasted 13 million tons of food in 2022, up from 9.15

2024 52

2024 Operations 2023 Loyalty Program 52

Restaurant365

MAY 16, 2022

Temporary employees can be a cost-efficient solution to help your restaurant remain productive and profitable during the busy summer season without sacrificing the quality of service expected of your brand. Many lack the brand power, the funds, and the resources necessary to recruit the seasonal help needed during these busy months.

Hiring 78

Hiring Recruiting Mobile Ordering Training 78

Open for Business

NOVEMBER 21, 2022

There are digital tools that can help you create a customized floor plan and even preview it in 3D before moving all that furniture around. A successful service starts before the restaurant opens its doors. Restaurant customer relationship management (CRM) software. POS system. Pre-shift reporting.

Technology 147

Technology Front of House Back of House Online Ordering 147

Lavu

JANUARY 2, 2020

You get to know when to order your next month inventory, open more restaurant locations, or recruit more employees for optimal performance. While one restaurant will forecast sales based on the number of customers at any time, another will rely on POS data to make accurate estimates. . POS Sales Data.

Point of Sale 78

Point of Sale Inventory POS Waste 78

7 Shifts

NOVEMBER 1, 2022

They're people leaders, customer service providers, line cooks, inventory managers, occasional bartenders, public relations reps, number crunchers, and even marketers. It is your roadmap to attracting and retaining customers. Identify Target Customers. Restaurant owners and operators wear a lot of hats.

Seating 222

Seating Email Marketing Marketing SEO 222

Restaurant365

JULY 24, 2020

Sometimes called a virtual restaurant, virtual kitchen or cloud kitchen, a ghost kitchen is a food-service business that serves customers exclusively through online orders. Once the customer places the order, the kitchen staff is notified, and food preparation begins. Size of U.S. market for online food delivery.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

The Restaurant Times

MARCH 13, 2023

While it is not visible to the customers, the restaurant’s services get hampered without back-of-house. For example, you can streamline kitchen processes, optimize inventory management , provide staff training, and implement scheduling systems by focusing on your BOH. The kitchen must also always be kept spotless.

Back of House 52

Back of House BOH Front of House FOH 52

Apicbase

SEPTEMBER 30, 2022

Modern restaurant management platforms can: automate complex calculations, process data from multiple sources (sales, inventory, labour), free up hard-working staff from repetitive tasks (that software can perform faster and more accurately anyway). One error-prone process is relaying customer orders to the kitchen.

Technology 52

Technology Operations Inventory Food Order 52

Restaurant365

JANUARY 27, 2022

Restaurant operators have chosen to go digital to ensure customers’ health and safety as these touchless menus can help mitigate virus spread. In Hospitality Technology’s 2021 Customer Engagement Technology Study , it was found that 37% of diners prefer to dine at restaurants that do not have a paper/physical menu.

Mobile Ordering 148

Mobile Ordering Social Media Customer Experience Online Ordering 148

Restaurant365

JUNE 4, 2021

Drive More New Customers to Your Restaurants. First, focus on getting more customers in the door. Loyal customers are the base of your business, so investing in creating long-term relationships can pay off both now and later. How do you take advantage of the rise in demand? Nurture Repeat Business.

Loyalty Program 78

Loyalty Program Point of Sale Inventory Customer Service 78

The Restaurant Times

MAY 20, 2022

One of the ways to keep track of your ingredients is to manage your inventory efficiently, preventing any last-minute restocking or excess volume. This will help you develop a plan to beat the competition by offering something (either product or service) that they don’t provide. Recruit Adequate Staff.

Social Media 52

Social Media Cash Management Recruiting POS 52

The Restaurant Times

FEBRUARY 22, 2022

Restaurant startup developments in recent years have included a variety of food delivery alternatives, company expansion, service innovation, extended online ordering, assemble-your-meal popup businesses, and many others. . By taking control of consumer engagement, they hope to create frictionless customer involvement.

2022 98

2022 Front of House Cash Management Online Ordering 98

Modern Restaurant Management

MARCH 16, 2020

Rakuten Ready surveyed over 100 customers to measure how behaviors around dining have or are anticipated to change. “There are still a lot of unknowns to fully determine the impact of the coronavirus on the supply chain,” NRF Vice President for Supply Chain and Customs Policy Jonathan Gold said. Top Trends Impacting QSRs.

Mobile Ordering 117

Mobile Ordering Online Ordering Point of Sale POS 117

Apicbase

JUNE 16, 2023

From customer satisfaction to profitability, there are countless metrics that restaurant owners and managers should track to gain a better understanding of their operations. By regularly tracking his inventory and procurement metrics, Fabio was able to reduce his kitchens’ food costs by 18%.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

The Restaurant Times

AUGUST 27, 2022

Barbacks assist the bartenders with opening and closing responsibilities, preparing and serving beverages, stocking, performing minor repairs, punching orders into the bar POS system , and conversing with customers who have inquiries. Managing the bar inventory and restocking the bar. Help with the POS system to punch orders.

Hiring 52

Hiring Restaurant Law Recruiting Bar 52

Restaurant365

DECEMBER 17, 2019

However, the biggest factor in controlling food costs is improving your inventory management. An accurate inventory management system can not only help you track your restaurant food costs, but also highlight areas of food waste or inefficiencies that you can adjust for lower overall food costs. Rent and Building Fees.

Point of Sale 120

Point of Sale License Insurance Employee Relations 120

Restaurant365

APRIL 4, 2022

That figure is expected to grow as drastic changes in both the industry and consumers push restaurant operators toward technology to help them both improve their operational and financial efficiency while doing a better job at reaching customers across various channels. Partnerships Drive Revenue, Recruitment, and Retention.

Point of Sale 78

Point of Sale Technology Customer Experience Mobile Ordering 78

Restaurant365

FEBRUARY 4, 2021

Looking at the cost of labor as a percentage of sales shows how your employee labor hours are matching with customer demand (sales). However, that number can range, with quick service restaurants on the low end and fine dining establishments on the high end. Customers Served or Sales Per Labor Hour and Day Part.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

Restaurant365

MAY 24, 2022

How to recruit restaurant staff. One way to boost your recruitment and selection process for restaurant employees is to pay close attention to your own restaurant group’s hiring analytics. Suppose again that you posted a job for a guest services associate and got a 1.5% R365 integrates with your POS system, vendors, and bank.

Hiring 78

Hiring Recruiting Sourcing Website Management 78

Modern Restaurant Management

JUNE 12, 2020

To shine the spotlight on the immediate opportunities that exist for all Americans to find employment at franchised restaurants of an iconic brand that holds a unique place in people’s daily lives, Dunkin’ is launching its first-ever national advertising campaign aimed at recruitment. metro area. .

Franchise 161

Franchise Franchising Food Safety Kitchen Safety 161

Restaurant365

JULY 29, 2021

The economy is recovering, and the restaurants that have made it on the other side of the pandemic are looking forward to increased customer demand and warmer weather. Use of automation and self-service for both in-store ordering and drive-thrus. Increased focus on restaurant loyalty programs or custom mobile apps.

Cash Management 78

Cash Management Point of Sale Inventory 2021 78

The Restaurant Times

FEBRUARY 18, 2022

Maintaining inventory of groceries and supplies, stocking ingredients, and equipment along with placing the order on your POS (point of sale) software. Incorporating feedback from the customer, restaurant staff and managers to make improvements. Your chefs should be tech-savvy as well to help manage your POS cloud system.

Hiring 52

Hiring Operations Kitchen Safety Food Safety 52

Modern Restaurant Management

DECEMBER 31, 2019

Traditional restaurants are already seeing profit losses between eight and 25 percent when using food delivery services such as Uber Eats, we expect more restaurants to prioritize finding solutions that allow them to incorporate delivery methods and meet demand, without losing out on revenue. Dark kitchens gain more real estate.

2020 136

2020 Kitchen Safety Consumer Goods Point of Sale 136

Lavu

JANUARY 21, 2020

One of the major factors that can detract customers from your restaurant is long lines and long wait times. Customers want to make their orders and have their food delivered as fast as possible. To address the challenges of delayed service delivery , the use of restaurant kiosks has emerged and grown at an incredible speed.

Fast Casual 78

Fast Casual Point of Sale Customer Service Food Order 78

Apicbase

JANUARY 13, 2023

This 85+ item list of food service statistics results from meticulous combing through dozens of industry reports. With smart food ordering — meaning leveraging tech for inventory management and vendor selection — operators can cut down on food waste by 80%. The F&B industry grew in 2022… and it will keep growing in 2023.

2023 52

2023 Operations Management Management 52

Modern Restaurant Management

FEBRUARY 18, 2020

Restaurants will adopt mobile-first hardware architectures and API-connected software platforms that can be unified at every digital touchpoint, from order taking at POS or self-service, to food prep in smart kitchens, to service in-house, and finally delivery to in-restaurant tables or the customer’s front door.

Mobile Ordering 212

Mobile Ordering Front of House Fast Casual Customer Service 212

Transact

JANUARY 27, 2020

solution will help TransAct’s customers manage its new fresh food offering. Convenience stores are seizing the opportunity to provide their customers with a selection of fresh food as consumer preferences for meals and snacks on-the-go change to favor healthier, less processed options. solution to an additional 2,000 stores.

Food Order 60

Food Order Food Safety Ordering Back of House 60

The Rail

JULY 19, 2022

the pandemic ), and ever-changing customer demands, as well as the new trends in the hospitality industry. These technologies improve customer service and streamline restaurant processes making them more efficient. Some general restaurant technologies to consider include: Cloud POS. Restaurant management systems.

Online Ordering 52

Online Ordering Front of House Food Supply Back of House 52

The Restaurant Times

SEPTEMBER 28, 2021

As more customers began ordering food online, third-party delivery applications became increasingly popular. The costs of maintenance, labour, and eating area rentals are thus removed, reducing overheads and allowing for more direct interaction with customers. . The COVID-19 pandemic has changed the food industry forever.

Kitchen Safety 52

Kitchen Safety Consumer Goods Mobile Ordering Delivery 52

Transact

DECEMBER 9, 2019

Terminal to support the customer’s fast-casual café concept. TransAct expects the 21 customer locations to go live with a BOHA! Labeling will satisfy the customer’s immediate labeling needs made necessary by forthcoming Food and Drug Administration labeling laws. Our customers are embracing BOHA! Terminal, the BOHA!

Operations 60

Operations Back of House Front of House Food Safety 60

Restaurant365

JULY 8, 2021

For instance, the increase in customer expectations for convenience or the rise of online ordering for takeout or delivery already existed before the pandemic. According to the report, roughly half of full-service restaurants said they devoted more resources to expanding the off-premise side of their business since the onset of COVID.”

Point of Sale 78

Point of Sale FOH Fine Dining Online Ordering 78

Modern Restaurant Management

DECEMBER 28, 2020

Predictive analytics, AI and ML streamline and expand the omnichannel dining experience – Restaurants have pivoted their businesses this year to greatly expand the digital dining experience, to a point where customers can interact however they want, whenever they want.

2021 195

2021 Kitchen Safety Food Safety Mobile Ordering 195

Kounta

SEPTEMBER 2, 2019

For Kounta head of customers Ed Randow-Stone, that means showing hospitality operators that they don’t have to rely on tradition in order to do things right. Why is POS the main focus for Kounta? An efficient POS makes that really easy. Yes, this is another really important difference between Kounta and other POS systems.

Hospitality 40

Hospitality Point of Sale Coaching POS 40

Modern Restaurant Management

AUGUST 25, 2021

” Differentiating itself in the popular Mexican quick-service segment, Taco John’s prides itself on a unique menu that features delicious, quality-made food. “Our record growth is a testament to the hard work of our franchisees and our commitment to provide world-class service across the nation.”

Franchise 167

Franchise Franchising Customer Experience Point of Sale 167