Restaurant365

OCTOBER 30, 2020

Maybe it’s organizing the walk-in, folding the napkins for the front of the house, or reworking the menus. Daily issues with your inventory control can lead to food waste levels that skew your monthly margins. Manage Restaurant Food Inventory. What is restaurant operations management?

Operations 78

Operations Management Management Inventory 78

Restaurant365

SEPTEMBER 3, 2021

The role may cover a wide range of areas, from front-of-house to back-of-house, or customer experience in the restaurant to off-premises. Your Cost of Goods Sold (CoGS), otherwise known as your food cost, makes up the other large part of your prime cost. Does your restaurant group have a profitability strategist?

Waste 78

Waste Cash Management Point of Sale Inventory 78

Restaurant365

NOVEMBER 18, 2021

Your restaurant’s two largest expenses are your food and your labor costs (together, known as your prime cost). Tracking both your food and labor costs in detail is critical to maintaining healthy profits over time. While there are many details surrounding your food cost data, the actual tracking is relatively simple.

Employee Relations 148

Employee Relations Cash Management Point of Sale Front of House 148

Focus POS

JUNE 17, 2019

It improves customer service by providing faster, more efficient transactions (and additional transaction types, such as self-service or online ordering) and engages customers on a deeper level through gift card implementation and loyalty programs. Restaurant Point of Sale Software. What is restaurant point of sale (POS) software?

Point of Sale 113

Point of Sale Cash Management POS Franchise 113

Apicbase

NOVEMBER 14, 2022

And that will help you add sales on the front end… and cut costs in the back-of-house. 1 Track actual stock numbers to minimise waste & unlock capital. Even small vendor-side changes in pricing can lead to a substantial food cost increase for some menu items. Easier said than done, right?

Point of Sale 52

Point of Sale Tip Distribution Front of House Waste 52

Apicbase

MARCH 3, 2023

These back-of-house software systems have become indispensable for modern restaurants because they enhance profitability and simplify work for restaurant managers and kitchen staff. Some technologies integrate with the restaurant’s POS, allowing data to be easily shared between front-of-house (FoH) and back-of-house (BoH) systems.

Point of Sale 52

Point of Sale POS Management Management 52

Xtra Chef

JULY 8, 2020

Having standard recipes helps you create consistent dishes, which drives repeat business as diners learn to expect the same quality every time they order a certain menu item. Plus, knowing your food costs helps you more successfully price your menu. As a chef, you need to work quickly and efficiently to fulfill every order.

Management 89

Management Management Front of House Back of House 89

Smart Systems Pro

APRIL 3, 2019

My restaurant does a monthly food and liquor inventory ­­­ _. For even better controls, my restaurant does a weekly and/or a daily food and liquor inventory ­­­ _. For even better controls, my restaurant does a weekly and/or a daily food and liquor inventory ­­­ _. Teach, involve and delegate to your team. See rapid results!

Management 72

Management Management Cash Management Front of House 72

Apicbase

AUGUST 5, 2022

At first glance, they look equally good: the food is excellent, the staff friendly, the price right and everything well organised. You can do most, if not all, in-house. And secondly, talk with your front-of-house staff. But while one attracts a large crowd, the other seems to have more staff than guests.

Marketing 97

Marketing Operations Social Media Email Marketing 97

The Restaurant Expert

APRIL 3, 2019

My restaurant does a monthly food and liquor inventory ­­­ _. For even better controls, my restaurant does a weekly and/or a daily food and liquor inventory ­­­ _. For even better controls, my restaurant does a weekly and/or a daily food and liquor inventory ­­­ _. Teach, involve and delegate to your team. See rapid results!

Management 40

Management Management Cash Management Front of House 40

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. ChowNow ChowNow is a customized online ordering app for restaurants.

Operations 367

Operations Management Management Mobile Ordering 367

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. ChowNow ChowNow is a customized online ordering app for restaurants.

Operations 352

Operations Management Management Mobile Ordering 352

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. In this edition of MRM News Bites, we feature a lot of tech news, a celebrity-owned virtual dining concept, and the annual Neighborhood to Nation Restaurant Recipe Contest.

Food Safety 210

Food Safety Mobile Ordering Online Ordering Kitchen Safety 210

7 Shifts

MARCH 10, 2022

The app is also useful for your front and back end staff, giving them the ability to check upcoming shifts, submit availability, request shift trades, and more. As online shopping continues to grow, make sure your restaurant is on board by signing up with ChowNow , a customized online ordering app for restaurants. Try 7shifts for Free.

Management 195

Management Management Operations Point of Sale 195

Mad Mobile

FEBRUARY 5, 2024

43% of operators choose POS systems like tablets for functionality Tablet systems alleviate restaurant turnover Conquering the dinner rush with faster ordering Reduced walkouts with 3X faster service More easily satisfy picky preferences with menu mods The menu. Tablet ordering systems designed for restaurants can transform your operations.

Dietary Restrictions 52

Dietary Restrictions Mobile Ordering Front of House Customer Service 52

Apicbase

MARCH 28, 2024

Most successful food businesses are now multi-unit and multi-channel. The F&B director works with the order forms, the COO analyses the profit and loss statements, the inventory manager checks the stock counts, the executive chef works in the recipes database and so on. In this post, we’ll help you narrow down the options.

Management 52

Management Management Point of Sale Kitchen Safety 52

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. Here are a few examples of how expanding back of the house technology can help deliver on patrons’ increasing expectations: Delivering dining insights.

Technology 78

Technology Dietary Restrictions Back of House Front of House 78

Modern Restaurant Management

APRIL 2, 2020

Restaurant employees can apply online to receive a one-time, $500 check to use toward bills, including housing, transportation, utilities, childcare, groceries, medical bills and/or student loans. The Foundation will administer the grants, offered on a first-come, first-served basis. Live in the U.S., an overseas U.S. state or territory.

Healthcare 206

Healthcare Employee Relations Online Ordering Customer Service 206

Modern Restaurant Management

SEPTEMBER 14, 2021

New & Notable spotlights the latest news restaurateurs need to know. 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.

Food 173

Food Tip Distribution Guest Recovery Food Safety 173

Restaurant365

JANUARY 13, 2021

Prime cost represents the two largest controllable costs for your restaurant – food and labor. At the foundation, it is your managers who lead the day-to-day work optimizing food and labor costs. Train Managers to Control Food and Labor Costs. So, how do you empower your store-level managers?

Management 78

Management Management Point of Sale Waste 78

Apicbase

SEPTEMBER 16, 2022

Problems like knowing the what but not the why behind it; non-existent or limited back-of-house visibility; and essential information buried under a mountain of trivia. On the back-of-house side of things, we have inventory, purchasing, and menu profitability reports. Here’s what we’ll cover: What is restaurant reporting?

POS 52

POS Operations Back of House FOH 52

Restaurant365

JANUARY 13, 2021

Prime cost represents the two largest controllable costs for your restaurant – food and labor. At the foundation, it is your managers who lead the day-to-day work optimizing food and labor costs. Train Managers to Control Food and Labor Costs. Controlling your restaurant prime cost. Provide Managers with a Roadmap for Success.

Management 15

Management Management Point of Sale Waste 15

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