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. With manual ordering, you’re not taking advantage of such time- and money-saving advancements as digital counts, smart ordering and automated vendor invoices.

Inventory 78

Inventory Management Management Waste 78

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. 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.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

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

Xtra Chef

DECEMBER 2, 2020

Inventory management with Excel in restaurants is a common food cost control method that helps you order the right amount of food at the right time to minimize waste, reduce food costs, and maximize profits. You must trust that the designated employee is counting correctly, and also recording those counts in the proper place.

Inventory 91

Inventory Management Management Cash Management 91

Restaurant365

MAY 17, 2022

The most important part of inventory management is understanding how the amount of product relates to your profit margin. A POS system provides automated inventory tracking based on customer orders. Generally, the more frequently you count inventory, the better data you have for ordering and other food-related decisions.

Inventory 78

Inventory Management Management Food 78

Restaurant365

OCTOBER 30, 2020

Daily issues with your inventory control can lead to food waste levels that skew your monthly margins. Restaurants carry lots of inventory that is perishable, so an investment in inventory can quickly be wasted if it isn’t managed correctly. Standardize Your Employee Hiring and Onboarding Process. Reduce Your Food Cost.

Operations 78

Operations Management Management Inventory 78

Restaurant365

SEPTEMBER 23, 2021

For example, since your restaurant places frequent orders from vendors, in addition to payroll and other costs, the business is generally cash heavy. Your restaurant must categorize food costs correctly, tracking inventory and food waste to order at the right level for sales. Schedule a free demo of Restaurant365 today.

Cash Management 147

Cash Management Point of Sale POS Inventory 147

Restaurant365

JUNE 24, 2020

Once you identify the gap, you can streamline troubleshooting activities like addressing waste, errors, portioning mistakes, and theft. A daily review of your CoGS will make your restaurant managers aware of issues such as waste, theft and portioning mistakes so that they can take immediate action.

Point of Sale 78

Point of Sale POS Inventory Employee Relations 78

Restaurant365

MAY 27, 2021

Now that you’re on board with the basics, what areas should you start with in order to reduce your prime cost overall? For restaurants, forecasting involves estimating crucial information like future sales, customer traffic, or menu ordering mix based on historical data. Here are five areas to focus on. Optimize labor costs.

Point of Sale 78

Point of Sale Inventory Waste Food Order 78

Margin Edge

SEPTEMBER 23, 2019

In practice, any number of factors, from ambiguities in the written recipe to over-portioning to employee theft, can alter your real-world cost. You’ll also need details on all orders you’ve received for the period, and ideally your RMS is capturing these details on a daily basis. Waste Less, Profit More.

Inventory 45

Inventory Employee Relations Food Order Waste 45

Restaurant365

OCTOBER 14, 2020

Not only is an accurate prime cost essential to appropriately budgeting for your expenses, but it can also help you optimize your budget by pinpointing food waste or inefficiencies. While this is certainly important in order to understand the overall health of your finances, your net income is also extremely useful to track over time.

Point of Sale 78

Point of Sale Email Marketing Cash Management Advertising 78

Restaurant365

AUGUST 25, 2020

By minimizing your menu you can limit the amount of inventory you need to order each week. Also, cross utilizing menu items helps reduce waste and save money. Turnover, new employees, furloughs and layoffs can combine to complicate payroll. Ask for a free demo today. Organize Changes in Payroll.

Cash Management 97

Cash Management Seasonal Menu Inventory Email Marketing 97

Apicbase

SEPTEMBER 16, 2022

How do they relate to each other? How Do Reporting & Analytics Relate? Just because analytics is a higher-order tool than reporting doesn’t mean that the two are not inseparably connected… or that reporting doesn’t have a place in your operation. It can let you keep on employees that you’d need to fire otherwise.

POS 52

POS Operations Back of House FOH 52

Restaurant365

FEBRUARY 24, 2021

The restaurant industry faces unique challenges, from a highly perishable inventory to management of hourly employee payroll. Intercompany eliminations remove certain transactions between related companies from the consolidated financial statements. Ask for a free demo of Restaurant365 today. Is bank reconciliation automated?

Inventory 78

Inventory Point of Sale POS Franchise 78

Apicbase

APRIL 20, 2022

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. Your concession owners are not your employees. For restaurants and virtual brands, those relate primarily to brand consistency. The solution.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

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. Whether it’s pooling, mandatory or not, split, or tips by paycheck vs. cash tips—it can be tricky keeping your employees happy while maintaining an accurate balance sheet and payroll taxes.

Cash Management 90

Cash Management Point of Sale Tip Distribution Inventory 90

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

Restaurant365

JANUARY 4, 2022

Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste. The more frequently you count inventory, the better it can inform your ordering and other food-related decisions. As a restaurant operator, you are trying to avoid wasted inventory at all costs.

Inventory 15

Inventory Management Management Food 15

Modern Restaurant Management

AUGUST 5, 2020

in-restaurant dining and online ordering for pickup or delivery), which can be leveraged to drive highly customized campaigns using a built-in marketing solution. NCR Corporation added technology that builds diners’ confidence by empowering them to both order and pay via their own mobile device. ” Tyga Bites Launches. .”

Food Safety 210

Food Safety Mobile Ordering Online Ordering Kitchen Safety 210

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. Southern Glazer's Acknowledges Drivers and Warehouse Employees.

Food 173

Food Tip Distribution Guest Recovery Food Safety 173

EATER

JULY 22, 2021

And that was before the fall and winter surges, which resulted in an exponential rise in virus-related hospitalizations and deaths , followed by new rounds of closures and restrictions. Order pickups were organized into time slots to help maintain social distancing between customers. shed nearly 4 million industry jobs out of 15.6

Fine Dining 115

Fine Dining Back of House Dine-in Front of House 115