Restaurant365

JANUARY 18, 2022

While true zero-restaurant food waste is extremely rare, it can be a meaningful goal. Implementing a zero-waste initiative can help minimize your carbon footprint and may even attract new customers who embrace your environmental friendliness. Additionally, limiting your food waste can improve your restaurant’s bottom line.

Waste 147

Waste Compost Food Consumer Goods 147

Lavu

MARCH 17, 2025

By accurately calculating food costs, restaurant owners can set the right menu prices, reduce waste, and maximize their profits. Reduce Waste : Track daily waste, use FIFO (First In, First Out), and train staff on portion control. Smart pricing not only protects your margins but also helps minimize waste.

Food 78

Food Waste Seasonal Menu Inventory 78

Modern Restaurant Management

APRIL 2, 2020

Rally for Restaurants is a grassroots movement built to support local restaurants and stimulate cash flow by encouraging consumers to order takeout and delivery so the foodservice community can count on the income to keep their businesses running. Qwick will be actively expanding services to hospitals, grocers, and delivery-only restaurants.

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

Lavu

APRIL 17, 2025

Real-time inventory tracking helps restaurants save money by cutting food waste, improving stock management, and streamlining operations. Heres what it does: Reduces Waste : Tracks expiration dates and prioritizes older stock (FIFO method). Start using real-time tracking to save time, reduce waste, and improve profitability.

Inventory 78

Inventory Food Waste Mobile Ordering 78

QSR Automations

JANUARY 31, 2025

Here are some ways they combine forces to tackle waste: Minimizing Food Waste with Precise Order Management When ConnectSmart Host updates table status and guest preferences, that information flows directly to ConnectSmart Kitchen. Fewer incorrect orders, less wasted food, and happier guests. The result?

Waste 52

Waste Front of House Operations Back of House 52

7 Shifts

JULY 25, 2024

Offering additional services, like delivery and takeout, meal kits and subscription boxes, and even catering and hosting special events can unlock new growth opportunities. Delivery and takeout 60% of American consumers reported ordering delivery or takeout once a week. and 15% of the total bill.

2024 243

2024 Loyalty Program Point of Sale Online Ordering 243

7 Shifts

FEBRUARY 8, 2024

A full 55% of consumers consider takeout and delivery essential to their restaurant experience. Get a Demo 6. More accurate forecasts result in less food waste, more accurate labor costs, and an overall better guest experience. 7shifts Most managers are familiar (and frustrated) with traditional paper scheduling techniques.

Management 367

Management Management Operations Mobile Ordering 367

7 Shifts

FEBRUARY 8, 2024

A full 55% of consumers consider takeout and delivery essential to their restaurant experience. Get a Demo 6. More accurate forecasts result in less food waste, more accurate labor costs, and an overall better guest experience. 7shifts Most managers are familiar (and frustrated) with traditional paper scheduling techniques.

Management 352

Management Management Operations Mobile Ordering 352

Lavu

JUNE 6, 2025

By closely monitoring and optimizing this percentage, restaurants can better manage their inventory, minimize waste, and lower their overall expenses, ultimately maximizing cost reduction. Yield Percentage: Calculate the yield percentage to account for any waste or shrinkage during cooking. Food cost control is crucial.

Loyalty Program 78

Loyalty Program Waste Recycling Inventory 78

Lavu

MAY 5, 2025

Here’s how: Manage orders seamlessly : Handle dine-in, takeout, and delivery orders without chaos. Track inventory in real time : Avoid waste and shortages with automated stock updates. Overstocking leads to waste, understocking causes last-minute orders, and inaccurate counts can result in lost sales and increased labor costs.

POS 78

POS Operations Mobile Ordering Cash Management 78

Lavu

FEBRUARY 28, 2025

Delivery Management & Dual Pricing Delivery is the backbone of pizza restaurants, and Lavu offers seamless integration with delivery platforms, optimized delivery zones, and driver tracking. Its dual pricing system allows operators to streamline dine-in and delivery operations while maximizing profits.

POS 60

POS Dietary Restrictions Online Ordering Delivery 60

Rocket Fuel

MARCH 26, 2025

Whether its food waste, employee theft, delivery mistakes, or missed prep tasks, small breakdowns can quickly turn into big losses. Lets break down the most common areas where QSRs are quietly bleeding money: Delivery Losses Delivery and takeout are more critical than ever. Are your stores consistently over-prepping?

2025 52

2025 Cash Management Coaching Demo 52

Restaurant365

MAY 20, 2020

Making smart, effective decisions around your food and labor costs as you continue with take-out and delivery options and begin to open your dining room can help you emerge from the economic shutdown with improved processes on a path to profitability. For more information, schedule a free demo. Optimize Your Workspace.

Inventory 148

Inventory Food Order Customer Experience Waste 148

Restaurant365

JULY 24, 2020

Shelter-in-place orders, dine-in restrictions and diners’ hesitation to eat out have combined to prompt restaurants to shift their focus to takeout and delivery. Increased demand for food delivery had already boosted the growth of ghost kitchens, and the COVID-19 pandemic has escalated both the popularity and profitability of the model.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

Restaurant365

SEPTEMBER 10, 2021

You’re tracking deliveries, making the most of your food budget, and ensuring your staff is prepared to serve customers. The data from inventory management can help you place more accurate orders, calculate exact food costs, make informed menu changes, and address potential sources of food waste. It’s hard to fix what you can’t see.

Inventory 138

Inventory Management Management Point of Sale 138

Restaurant365

DECEMBER 11, 2020

This way, you can take immediate action on issues like incorrect portions or food waste (explored below). Once the menu items in your Point of Sale (POS) system are mapped to recipe costing, you are set to evaluate your food costs and food waste, explored in the next section. With additional tools like a food.

2021 136

2021 Cash Management Management Management 136

Restaurant365

FEBRUARY 25, 2022

The factors that influence menu pricing are the price you paid for the food as well as delivery fees, interest, and other charges related to purchasing. A loaf of bread costs $1.50 + 50 cents for delivery. Schedule a free demo of Restaurant365 today. This value does NOT include labor costs. You paid a total of $2.00

2022 148

2022 Menu Seasonal Menu Pricing 148

Cheetah

APRIL 30, 2021

Specifically for food trucks, a commissary kitchen offers a designated parking spot, hookups for electricity, cleaning and sanitation areas, water and propane refills, disposal facilities of greywater, grease, solid waste, recycling facilities and more. Some commissary kitchens even offer incubator programs and demo space.

Food Truck 147

Food Truck Food Supply Food License 147

Lavu

MAY 30, 2025

Related: Cash Discounting for Restaurants: A Guide to Getting Started #2) Avoid food waste with better inventory management. Even so, food waste is a huge problem in the restaurant industry. A study found that the restaurant industry loses around $162 billion per year in food waste. Food goes to waste when inventory expires.

Cash Management 78

Cash Management Online Ordering Waste Inventory 78

Bingage

JANUARY 29, 2021

So let’s start without wasting time. Sharing some useful tips to increase your restaurant sales in 2021 – Latest Read: Digital Marketing Tactics for Online Delivery Restaurants. REQUEST A FREE DEMO (No hidden charges). REGISTER FOR A FREE DEMO NOW!! BOOK YOUR FREE DEMO NOW!! Gain more Referrals .

2021 98

2021 Email Marketing Demo Loyalty Program 98

Restaurant365

MARCH 10, 2020

If it’s not on the shelf, it can’t be stolen, spoiled or wasted. So, the key to minimizing food waste that can eat into your profits is effective restaurant inventory management. The better and more streamlined your inventory control , the less food waste in your kitchen and the more money added to your bottom line.

Inventory 103

Inventory Management Management Waste 103

Restaurant365

NOVEMBER 18, 2021

Some other industries, like driving passengers or delivery, offer people the opportunity to work and get paid on the same day, which can be a competitive advantage. If your restaurant uses separate payroll and accounting systems, you are left importing data back and forth, a manual process that can lead to errors or wasted time.

Employee Relations 148

Employee Relations Cash Management Point of Sale Front of House 148

Chowly

JUNE 18, 2025

The Chowly Platform solves this with real-time dashboards, full-funnel attribution, and automation that keeps your storefronts in sync and your data centralized, so you stop wasting time and start owning your outcomes. Keep menus consistent POS-synced menus update automatically across your website and third-party delivery platforms.

Marketing 40

Marketing SEO Mobile Ordering Email Marketing 40

Apicbase

JULY 16, 2024

Hours-late delivery trucks that are making you bite through the side of your desk because all your steaks are in them… But there you are, as cool as a cucumber, solving problems on the fly. The goal is maintaining optimal inventory levels without overspending or wasting. Yes, Give Me A Demo 3. Rebates from one supplier.

Operations 98

Operations Inventory Point of Sale Food Order 98

Cheetah

MARCH 9, 2021

The most obvious thing a business stands to waste here is fuel. Today’s customers expect deliveries to be on schedule, no matter what disturbance is happening on the supply chain. Optimal delivery routes usually depend on a variety of factors. It can be a logistical nightmare to plan and monitor a fleet of delivery trucks.

Supplies 78

Supplies Transportation Customer Service Delivery 78

Restaurant365

AUGUST 4, 2020

When that inventory is wasted, stolen or spoiled before it’s sold, it must be written off as an expense in the books. If it’s not on your shelf, it can’t be stolen, spoiled or wasted. The key to minimizing food waste that can eat into your profits is effective restaurant inventory management.

Inventory 78

Inventory Management Management Cash Management 78

Restaurant365

MARCH 10, 2022

Inefficient restaurant inventory management practices, improper storage, gaps in inventory logs, theft, and waste are among the top reasons that cause even the most successful kitchens to fail. Reduce the number of deliveries. Consolidating vendors and the number of deliveries made each week will save you money. EVERYTHING.

Inventory 78

Inventory Management Management Merchandise 78

Cheetah

MARCH 9, 2021

The most obvious thing a business stands to waste here is fuel. Today’s customers expect deliveries to be on schedule, no matter what disturbance is happening on the supply chain. Optimal delivery routes usually depend on a variety of factors. What Ineffective Route Planning Is Costing You. Benefits of Intelligent Routing.

Supplies 78

Supplies Transportation Delivery Customer Service 78

Restaurant365

FEBRUARY 18, 2022

Between self-service, order management, home delivery options, and futuristic robotic servers, there’s no shortage of great ideas for boosting front-of-house productivity. With ongoing employee crisis, restaurants must get their staffing levels to balance service delivery with fiscal responsibility. Balancing staffing needs.

Technology 78

Technology Dietary Restrictions Back of House Front of House 78

Restaurant365

NOVEMBER 19, 2020

Actually having numbers mapped to inventory use gives you the opportunity to examine the “why” behind your food cost variance (shrinkage, waste, breakage of contract prices, etc). With restaurant inventory systems in place, management has the bandwidth to spend time on increasing portioning accuracy or monitoring food waste.

Food 78

Food Point of Sale Inventory Waste 78

Restaurant365

APRIL 16, 2021

After many months of on-again, off-again indoor dining restrictions, outdoor dining capacity limits, and relying on delivery/take out only, a brighter future is on the horizon. As a whole, restaurant profit margins are much lower than other industries, due to perishable item waste, staff turnover, seasonality, and other factors.

Loyalty Program 88

Loyalty Program Point of Sale Guest Recovery Seasonal Menu 88

Restaurant365

DECEMBER 4, 2020

Some restaurants were forced to pivot quickly to off-premise channels to deal with local business restrictions, changing menus toward a delivery focus. This adjustment should also include your changes in takeout and delivery sales. COVID-19 has prompted massive changes in how restaurants operate.

2021 78

2021 Operations Mobile Ordering Social Media 78

QSR Automations

FEBRUARY 10, 2025

Operators continuously search for ways to reduce waste while improving their workflows, and technology plays a crucial role in achieving these goals. By integrating these tools, restaurants can optimize their operations, streamline order fulfillment, and significantly reduce waste.

Ordering 52

Ordering Front of House Social Media Fast Casual 52

Restaurant365

JULY 9, 2020

Knowing these essential metrics enables you to make more informed supply orders, and tight inventory control helps you reduce food waste, adding to your bottom line. If you’re currently doing delivery and takeout, you must also factor packaging, utensils and other extras that aren’t part of your dine-in CoGS. beef, milk, lettuce, etc.),

Inventory 78

Inventory Management Management Food Supply 78

Restaurant365

MARCH 25, 2022

It is wise to have a few backup vendors already lined up in case your delivery is short, and that vendor can’t get more in quickly enough to accommodate your needs. Schedule deliveries wisely. Make sure to have your deliveries arrive when first authorized person is there to sign for it. Have a backup vendor. Get organized.

Food 78

Food Food Order Food Truck Food Supply 78

Restaurant365

MARCH 10, 2020

If it’s not on the shelf, it can’t be stolen, spoiled or wasted. So, the key to minimizing food waste that can eat into your profits is effective restaurant inventory management. The better and more streamlined your inventory control , the less food waste in your kitchen and the more money added to your bottom line.

Inventory 78

Inventory Management Management Waste 78

Restaurant365

JANUARY 21, 2021

To calculate your ideal food cost percentage, leverage your theoretical food cost, the cost of making all menu items over a given period time assuming perfect portion sizes, no waste, no mistakes, and no theft. The variance between these two numbers is food waste, breakage and theft. Forecast your inventory for uncertainty.

Food 78

Food Inventory Point of Sale Waste 78