Restaurant365

DECEMBER 11, 2020

operators, mostly sales) minus your cash outflows (your operating costs, like food and drink, payroll, rent, etc.) For instance, you may need to proactively adjust your labor to meet a seasonal drop in sales, or plan for the best time to spend cash on any needed maintenance or upgrades. over a certain period of time.

2021 136

2021 Cash Management Management Management 136

Restaurant365

JANUARY 4, 2022

Restaurant inventory management plays a key role in overcoming rising food prices. Logistics challenges and labor shortages have fueled rising food prices at the wholesale level. Rising food prices have had an impact on the food sector for some time, with ingredient values above levels for the same time last year.

Inventory 148

Inventory Pricing Management Management 148

Restaurant365

MARCH 10, 2020

Because food and beverage costs make up a large part of a restaurant budget, your inventory method has large implications for your bottom line. So, the key to minimizing food waste that can eat into your profits is effective restaurant inventory management. When you think of your restaurant finances, do you think of your inventory?

Inventory 103

Inventory Management Management Waste 103

Restaurant365

JANUARY 7, 2020

The restaurant industry knows that high turnover and unengaged employees can be costly. Operationally, unhappy employees can prevent a culture of accountability, call in late, or become no-shows, leaving you with an understaffed operation. Overview of How Employee Mobile Apps Have Improved Restaurant Management.

Mobile Ordering 120

Mobile Ordering Employee Relations Hiring Point of Sale 120

Xtra Chef

NOVEMBER 11, 2020

Restaurants that are already trying to find ways to cut food costs and optimize efficiency with reduced opportunities for revenue are now asking themselves: How do we thrive during this holiday season? In order to assess what is and isn’t realistic this year, first consider how different life is now than it is during a typical holiday season.

Hospitality 155

Hospitality Seasonal Menu Front of House Social Media 155

Restaurant365

MARCH 10, 2020

Because food and beverage costs make up a large part of a restaurant budget, your inventory method has large implications for your bottom line. So, the key to minimizing food waste that can eat into your profits is effective restaurant inventory management. When you think of your restaurant finances, do you think of your inventory?

Inventory 78

Inventory Management Management Waste 78

Restaurant365

JUNE 24, 2020

This requires not only increasing total sales, but also reducing costs. Understanding how to decrease controllable costs – food and labor are the big two — helps you drive operational improvements that can increase your financial outcome. Track usage and yield from each food item to get an accurate cost on recipes.

Point of Sale 78

Point of Sale POS Inventory Employee Relations 78

Restaurant365

MAY 17, 2022

Food inventory management goes way beyond counting the items on the shelves. The most important part of inventory management is understanding how the amount of product relates to your profit margin. A POS system is excellent at collecting sales and labor data. Best practices for effective food inventory management.

Inventory 78

Inventory Management Management Food 78

Restaurant365

DECEMBER 20, 2021

For instance, by leveraging restaurant-specific software that integrates with your point of sale (POS) system, you can ensure all managers and above have access to robust data about sales, labor, and food costs. Your food cost or cost of goods sold (CoGS) may be increasing due to inflation and supply chain disruptions.

Operations 78

Operations Leadership Point of Sale Cash Management 78

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. Restaurants had to change business models, pivoting to a larger focus on takeout food and food delivery. The rise of off-premise dining. ” In fact, P.F.

Point of Sale 78

Point of Sale FOH Fine Dining Online Ordering 78

Black Box Intelligence

SEPTEMBER 21, 2021

At limited-service restaurants, customers order their food at a counter or drive-thru and pay before eating it. At full-service establishments, customers typically order their food at a table or counter, are served by waitstaff and pay after consuming their meal. These are fast-changing times for all types of restaurants.

Fast Casual 89

Fast Casual Fine Dining BOH FOH 89

Restaurant365

JULY 29, 2021

However, many CFOs are still facing uncertainty, particularly from pandemic-related complications that are still challenging operations and restaurant profitability. The restaurant industry saw new trends like: Increased sales for take-out and delivery. Use of automation and self-service for both in-store ordering and drive-thrus.

Cash Management 78

Cash Management Point of Sale Inventory 2021 78

Mad Mobile

FEBRUARY 29, 2024

As bar owners and managers, you know that having the right point of sale system for your restaurant or bar makes all the difference. A good POS system can help you keep your customers and employees happy with speedy, accurate service. Choosing the right one, though, is a piece of cake!

POS 40

POS Bar Brewery Customer Service 40

Restaurant365

OCTOBER 30, 2020

Daily issues with your inventory control can lead to food waste levels that skew your monthly margins. Manage Restaurant Food Inventory. In addition, since your food inventory is closely related to your restaurant cash flow , operational oversight of your inventory is especially important in an uncertain economy.

Operations 78

Operations Management Management Inventory 78

Restaurant365

MAY 27, 2021

In a fluctuating economy, you don’t know exactly what is going to happen to sales. Your biggest restaurant expenses—food and labor costs—make up your prime cost. As a refresher, your prime cost is your food costs and your people costs (otherwise known as Cost of Goods Sold and your labor costs) over a certain period.

Point of Sale 78

Point of Sale Inventory Waste Food Order 78

Restaurant365

OCTOBER 14, 2020

Inaccurate numbers can, at best, point you in the wrong direction, and at worst, lead to unsound financial decisions. When creating a restaurant budget, there are four main areas to consider: Track Your Restaurant Sales. Your restaurant sales, or income, are one of the biggest factors in your budget. Collect data.

Point of Sale 78

Point of Sale Email Marketing Cash Management Advertising 78

Modern Restaurant Management

APRIL 2, 2020

The National Restaurant Association Educational Foundation has launched the Restaurant Employee Relief Fund to support U.S. restaurant employees financially impacted by the coronavirus crisis. Clic here to d onate to the Foundation’s Restaurant Employee Relief Fund. This fund is designed to help those struggling employees.”

Healthcare 206

Healthcare Employee Relations Online Ordering Customer Service 206

Modern Restaurant Management

AUGUST 5, 2020

and will enable TouchBistro to fully integrate customer loyalty and guest marketing into its all-in-one point-of-sale (POS) and restaurant management platform. and will enable TouchBistro to fully integrate customer loyalty and guest marketing into its all-in-one point-of-sale (POS) and restaurant management platform.

Food Safety 210

Food Safety Mobile Ordering Online Ordering Kitchen Safety 210

Restaurant365

JANUARY 4, 2022

Restaurant inventory management plays a key role in overcoming the rising cost of food. Logistics challenges and labor shortages have fueled rising wholesale food prices. Prices have increased in the food sector for some time with ingredient values above levels for the same time last year. Food-grade oak flakes – 61%.

Inventory 15

Inventory Management Management Food 15

Restaurant365

FEBRUARY 22, 2022

There’s sales and customer data, labor performance data, and even data telling you how much food you waste. Analyzing your restaurant data to get a detailed look at your profitability, food costs, and labor costs can drive strategic decisions and improve your bottom line. Are you using restaurant analytics?

Point of Sale 147

Point of Sale POS Inventory Seasonal Menu 147

Modern Restaurant Management

SEPTEMBER 14, 2021

TEAM Schostak Family Celebrates Anniversary and Employees. TEAM Schostak Family Restaurants (TSFR) is celebrating its 40th anniversary along with the anniversaries of employees that have been with the company for 20 years or more. New & Notable spotlights the latest news restaurateurs need to know.

Food 173

Food Tip Distribution Guest Recovery Food Safety 173

Xtra Chef

DECEMBER 11, 2019

The purpose is to help teams to better understand how accounting relates to the business of running a successful restaurant. Restaurant accounting is certainly not the most glamorous part of running a restaurant. Yet, without proper restaurant accounting, it is impossible to control your finances and keep your restaurant in business.

Cash Management 90

Cash Management Point of Sale Tip Distribution Inventory 90

Restaurant365

MAY 14, 2021

With P&L data in hand, you can create better budgets, make decisions about labor or food, or spot big trends in your sales. Your restaurant’s chart of accounts lists all the important financial information related to the business. Your profitability isn’t based on your sales alone. Chart of Accounts.

Management 78

Management Management Point of Sale Inventory 78

Modern Restaurant Management

JUNE 19, 2020

Did not reduce the salaries or wages of their employees by more than 25 percent, and did not reduce the number or hours of their employees; OR. Experienced reductions in business activity as a result of health directives related to COVID-19, and did not reduce the salaries or wages of their employees by more than 25 percent.

Food Safety 145

Food Safety Customer Experience Website Management Employee Relations 145

Apicbase

SEPTEMBER 16, 2022

How do they relate to each other? Some POS-side examples include sales, payment, and footfall reports. Looking at a sales report, you might see that your Tuesday sales are lower than average. Or that your food cost is 32% in this one outlet and 36% in other nearby outlets. What is restaurant analytics?

POS 52

POS Operations Back of House FOH 52

Apicbase

APRIL 20, 2022

Instead, we embrace the dark side and look at the pain points and pitfalls. Verify that both customers and employees understand your brand concept. Guests expect your food to taste the same, no matter which location they visit or order from. However, like every business model, it has a few drawbacks you should consider.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

Restaurant365

FEBRUARY 24, 2021

it is difficult to take advantage of advanced restaurant management tools such as inventory or sales forecasting to continue growing your business. Your point of sale (POS) system contains lots of essential information for your restaurant operations. First, your day-to-day bookkeeping tasks become complex.

Inventory 78

Inventory Point of Sale POS Franchise 78

Restaurant365

NOVEMBER 21, 2019

At any of the four locations of The Boathouse, you’ll enjoy one of the finest culinary dining experiences the area has to offer, with authentic, locally sourced food, such as famous crab cakes perfected over three decades. Plus, it is fully integrated with POS systems, payroll providers, food and beverage vendors, and banks.

Food 15

Food Demo Point of Sale Pricing 15

Modern Restaurant Management

NOVEMBER 18, 2019

It is undeniable that the restaurant industry is experiencing a significant slowdown in same-store sales growth since the second quarter of the year, however in October, the industry was able to post its second consecutive month of small positive same-store sales growth at 0.1 The industry grew its same-store sales by 1.0

2019 108

2019 Point of Sale 2018 Consumer Goods 108

Black Box Intelligence

NOVEMBER 1, 2021

Restaurant Sales and Traffic Post Strongest Results in 4 Weeks. The industry had a strong rebound in sales and traffic growth and the week ending October 17 posted the strongest results in 4 weeks. . Only fine dining did improve in sales growth. QSR, fast casual and casual dining improved the most (improved sales growth by 1.9

Fast Casual 84

Fast Casual Guest Recovery Fine Dining Point of Sale 84

EATER

JULY 22, 2021

Even before the pandemic, restaurants were in a precarious position, squeezed between ever-increasing rents, food costs, and payrolls. Even before the pandemic, restaurants were in a precarious position, squeezed between ever-increasing rents, food costs, and payrolls. Chef Russell Jackson was tired. Honestly,” he said, “I’m broken.”.

Fine Dining 114

Fine Dining Back of House Dine-in Front of House 114