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. Why a POS system is not suitable for inventory management. Best practices for effective food inventory management.

Inventory 78

Inventory Management Management Food 78

Restaurant365

AUGUST 4, 2020

You invest a large amount of your budget in inventory. When that inventory is wasted, stolen or spoiled before it’s sold, it must be written off as an expense in the books. Integrating inventory management with accounting facilitates better inventory control. What is restaurant inventory management?

Inventory 78

Inventory Management Management Cash Management 78

Restaurant365

MARCH 10, 2020

When you think of your restaurant finances, do you think of your inventory? Your restaurant inventory management is an oft-forgotten component of your finances, but the amount of product you have on hand represents a large part of your budget. What is Restaurant Inventory Management? Sitting Inventory.

Inventory 103

Inventory Management Management Waste 103

Restaurant365

JULY 21, 2021

When it comes to restaurant inventory, there are a lot of moving pieces. On any given day, you may be receiving multiple food and beverage shipments from different vendors, farmers, or distributors. Understanding how to master restaurant inventory management is an invaluable skill. Set up your POS to track restaurant inventory.

Inventory 78

Inventory Management Management Waste 78

Hot Schedules

OCTOBER 4, 2019

Managing Inventory — and Your Time . A long with labor, food and beverage is one of the highest costs within a hospitality organization. Aside from the cost of the items themselves, there are many expenses associated with managing inventory. What happens when something is ordered that then goes to waste?

Inventory 60

Inventory Management Management Demo 60

Restaurant365

MARCH 10, 2020

When you think of your restaurant finances, do you think of your inventory? Your restaurant inventory management is an oft-forgotten component of your finances, but the amount of product you have on hand represents a large part of your budget. What is Restaurant Inventory Management? Sitting Inventory.

Inventory 78

Inventory Management Management Waste 78

Xtra Chef

JUNE 25, 2019

Today, we announced that xtraCHEF has reinvented restaurant inventory management software. I wanted to share some thoughts on why we built an Inventory Management product and how our offering is different than any other product available in the market today. Why Build Another Restaurant Inventory Management Software.

Inventory 60

Inventory Management Management Demo 60

Lavu

NOVEMBER 10, 2022

Diners want easy ordering options, accurate service, and to receive their food fast. 1) Self-Ordering Kiosks Most quick service and fast casual restaurants have customers place orders with a person at a counter. But, this process can be automated through the use of self-ordering kiosks.

Employee Relations 78

Employee Relations Inventory Fast Casual Point of Sale 78

Lavu

DECEMBER 12, 2022

List all the cash that’s going out each week and each month, including: Rent, loans, or mortgage payments Food and drink ingredients Labor costs Supplies An essential tool for monitoring cash coming in and out of your business is a point-of-sale (POS) system. It’s important that your food and labor costs are covered despite cancellations.

Cash Management 78

Cash Management Management Management Point of Sale 78

Restaurant365

JANUARY 18, 2022

While true zero-restaurant food waste is extremely rare, it can be a meaningful goal. Additionally, limiting your food waste can improve your restaurant’s bottom line. Less food waste means lower Cost of Goods Sold (CoGS), potentially adding to your profitability. Track your restaurant food waste manually.

Waste 147

Waste Compost Food Consumer Goods 147

Restaurant365

OCTOBER 29, 2021

You can use back-office restaurant technology to support a positive guest experience in areas such as payment, inventory and food costs, and staff scheduling. QR codes can be used to streamline how guests reserve a spot in line, as well as how a customer views a menu and places an order.

Customer Experience 158

Customer Experience Technology Mobile Ordering Inventory 158

Apicbase

MARCH 28, 2024

These include food production and inventory management. Additionally, the BOH handles food safety and restaurant administration. This includes the food prep and kitchen areas, food storage rooms, walk-in fridges, pot wash stations, staff break rooms, and offices. Food safety. Cost control. HACCP protocols.

Back of House 52

Back of House FOH BOH Front of House 52

Restaurant365

JUNE 10, 2021

This combination enables us to provide, in my opinion, the most robust restaurant management platform in the world, full of restaurant-specific back-of-house modules such as accounting, analytics, inventory, scheduling, payroll, and more. Two leaders uniting. To help us accomplish our goal, let us help you.

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Operations Back of House 2000 2011 154

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. Controlling food costs. Controlling food costs begins with a smarter menu.

Inventory 148

Inventory Food Order Customer Experience Waste 148

Restaurant365

MARCH 23, 2022

When you misjudge ordering or overspend on food cost, it directly affects your bottom line. Customized forecasting based on historical data helps you improve restaurant operations by reducing food costs over time. With perishable ingredients and fluctuating sales, controlling food costs has always been challenging.

Food 78

Food Waste Inventory Food Order 78

Xtra Chef

NOVEMBER 18, 2020

Food waste is a serious environmental and humanitarian issue. But restaurant food waste poses a huge problem for overall profitability in the business: The U.S. Department of Agriculture estimates that restaurants waste $162 billion in food each year. Food costs are responsible for most of the expenses a restaurant has.

Waste 110

Waste Food Front of House Compost 110

Restaurant365

NOVEMBER 5, 2021

A commissary kitchen is a dedicated kitchen space where a foodservice operator can process, prepare, and store food. While these types of kitchens have always been a feature of the restaurant industry, new trends in food service have led more owners and operators to consider adding them to their business model.

Kitchen Safety 148

Kitchen Safety Food Truck License Food Safety 148

Restaurant365

SEPTEMBER 23, 2021

Healthy accounting procedures for restaurants can help you manage food and labor costs, understand your profits and losses, and make strategic decisions about expenses and investments. Between inventory, sales, and other data points like labor, restaurants generate an enormous amount of data. Restaurant accounting cycles.

Cash Management 147

Cash Management Point of Sale POS Inventory 147

OneDine

JANUARY 9, 2024

Here’s a look at some anticipated trends and why the new year is the opportune moment to integrate new technology: Contactless Ordering and Payments : The pandemic amplified the demand for contactless services. In 2024, we can expect a surge in the use of QR codes for menu browsing, ordering, and payment processing.

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2024 Technology Customer Experience Sustainability 52

Xtra Chef

JULY 15, 2020

Reducing food cost in restaurant management is as important as ever. In this blog, discover effective restaurant management techniques to reduce food cost and position your restaurant for short- and long-term financial success. Reduce food cost by managing recipes and reengineering menus.

Management 91

Management Management Food Inventory 91

Mad Mobile

FEBRUARY 5, 2024

Whatever the size of your operation, a tableside ordering system can help—it’s certainly not a tool for just large corporate restaurants. Implementing a tableside ordering system like CAKE from Mad Mobile can reshape how you run your business. Orders go directly from the server to the kitchen, reducing mistakes and miscommunications.

Ordering 52

Ordering Fast Casual Mobile Ordering Customer Service 52

Xtra Chef

JANUARY 21, 2021

We all know that tracking food costs is a must, allowing you to quickly identify supplier price changes, maintain accurate prime costs, and identify cost trends to make better business decisions. But for some operators, it’s important to go beyond simple food cost calculations and start tracking actual vs. theoretical food cost.

Food 106

Food Waste Inventory Demo 106

Restaurant365

MARCH 25, 2022

If you can get through to your next ordering day with no leftover product, no spoilage, and not having to 86 any menu items, then you are winning at ordering. Why is proper purchasing of food supply important? Here are some best practices to help with easing the flow of food purchasing and receiving. Evaluate your needs.

Food 78

Food Food Truck Food Order Food Supply 78

Restaurant365

NOVEMBER 20, 2020

Prior to expanding how they used Restaurant365, says Mr. Steinbach, Eli’s wasn’t generating consistent nor accurate data for food and labor costs. For instance, because Eli’s had loose recipes that weren’t consistent between the six restaurants, there weren’t comparable food cost numbers across locations.

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Demo Point of Sale Cash Management Waste 148

Restaurant365

JANUARY 7, 2022

Upgrading to a handheld point-of-sale device will save your servers valuable time when taking guest orders. Or perhaps experimenting with using QR codes, which are a great option for customers to view the menu, order, and pay from their cell phone. You may consider establishing a 90-minute dining policy in order to keep turning tables.

Outdoor 148

Outdoor Seasonal Menu Point of Sale Dine-in 148

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

Restaurant365

JANUARY 13, 2022

As we end 2021 and consider the vast increase in takeout, comfort food, and overconsumption of alcohol that took place during the throws of the pandemic, many of us are resolved to doing better in 2022. Do some research to decide what is best for you based on the kind of food and beverages that you serve.

2022 147

2022 Compost Recycling White Paper 147

Restaurant365

DECEMBER 11, 2020

operators, mostly sales) minus your cash outflows (your operating costs, like food and drink, payroll, rent, etc.) Your Cost of Goods Sold (CoGS) is the total cost of your food and beverage ingredients over a specific period of time. Compare actual vs. theoretical food costs to optimize spending. over a certain period of time.

2021 136

2021 Cash Management Management Management 136

Xtra Chef

SEPTEMBER 14, 2020

This product release includes the debut of Waste Tracking for Inventory Management users, updates to xtraCASH and Sync, and some new features to look for in the Vendor Hub and Purchasing & Ordering Management. Inventory Management users, meet Waste Tracking! Ultimately, it’s a tool to help reduce food cost.

Waste 88

Waste Cash Management Online Ordering Inventory 88

Restaurant365

JULY 29, 2020

As the restaurant industry continues to pivot around the pandemic, the ability to forecast your restaurant’s revenue and labor requirements is crucial to optimizing your labor spend without adversely impacting your restaurant’s food service quality. Forecast Your Inventory Needs. Track Average Order Value per Customer.

Cash Management 88

Cash Management Online Ordering Inventory Seasonal Menu 88

Restaurant365

JANUARY 21, 2021

Because your food costs are one of your largest expenses, creating a focused food cost strategy can have an enormous impact on your business. Your food cost percentage is key to optimizing your profit levels. How to calculate food cost percentage. Calculate your ideal food cost percentage.

Food 78

Food Inventory Point of Sale 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. 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

JUNE 15, 2021

Your restaurant is constantly generating data, whether from your sales revenue, food costs, or labor hours. You may have a hunch that you are doing fewer table turns on the weekend, or that your inventory has gotten wasteful recently. Understanding your CoGS means that you need to keep accurate periodic inventory.

BOH 78

BOH FOH Point of Sale Back of House 78

Restaurant365

JULY 29, 2020

As the restaurant industry continues to pivot around the pandemic, the ability to forecast your restaurant’s revenue and labor requirements is crucial to optimizing your labor spend without adversely impacting your restaurant’s food service quality. Forecast Your Inventory Needs. Track Average Order Value per Customer.

Cash Management 78

Cash Management Online Ordering Inventory Seasonal Menu 78

Restaurant365

JUNE 22, 2021

As a restaurant owner or operator, keeping your food costs low is a continual challenge. Food cost is one of the largest expenses for your restaurant, and because it is a controllable cost, you can influence how it impacts your bottom line. The biggest factor in reducing food waste is how invested your store-level managers are.

Compost 88

Compost Food Waste Front of House 88

Modern Restaurant Management

MAY 14, 2021

. "We're looking for people who are authentic, passionate and want to help cultivate a better world through real food and real personal development." It featured recruitment content and live sessions with Chipotle employees highlighting its benefits, career paths, cooking demos, and more.

Hiring 169

Hiring Employee Relations Recruiting Education 169

Mad Mobile

JANUARY 30, 2024

Welcome the simplicity and efficiency of tableside ordering services. In this blog, we will share the advantages of using a tableside ordering system that can elevate your establishment from good to delicious. What is tableside ordering? There are several forms of tableside ordering where the ordering method has the same result.

Ordering 40

Ordering Mobile Ordering Customer Service Customer Experience 40