ChowNow

MARCH 8, 2022

Facing notoriously low profit margins , it’s easy to shy away from the idea of selling your food for a smaller profit. I don’t know about you, but the discount code “123get50percent0FF456” wouldn’t necessarily have me reaching for my phone to place an order. Enter the promotion into your POS system so it prints out on all receipts.

Mobile Ordering 148

Mobile Ordering Online Ordering Demo Customer Service 148

Mad Mobile

MARCH 1, 2024

From server robots to ordering kiosks in fast food establishments, it seems like there’s always a new gimmick trying to get your attention. But data shows that it’s more than just about the flashy toys. In the first model, customers have access to kiosks or tablets at the table and can place orders and payout at their convenience.

Seasonal Menu 40

Seasonal Menu POS Loyalty Program Customer Experience 40

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

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. POS integration enables flexible payment options. With these POS integration connections, you can enable flexible payment options that meet customer needs.

Customer Experience 158

Customer Experience Technology Mobile Ordering Inventory 158

QSR Automations

JANUARY 22, 2024

Nation’s Restaurant News has unveiled its predictions for 2024 , encompassing everything from finance to the ever-evolving landscape of food & beverage. ConnectSmart® Host integrates with over 80 POS partners, ensuring that you can keep using the software you already have while harnessing the power of ConnectSmart® Suite.

2024 52

2024 Social Media Demo Front of House 52

Restaurant365

OCTOBER 16, 2019

When most restaurant owners think about how to manage restaurant inventory, they think of food cost control. For restaurant owners, inventory control is closely related to accounting and food cost management. Food costs are one of the biggest budget items in a restaurant. The nuts and bolts of restaurant inventory management.

Inventory 113

Inventory Management Management POS 113

Restaurant365

MAY 17, 2022

Food inventory management goes way beyond counting the items on the shelves. Tight integration between your r estaurant inventory management software , point of sale (POS) system and restaurant accounting software is essential for executing key restaurant tasks that help control your food costs. That’s great.

Inventory 78

Inventory Management Management Food 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.

Demo 148

Demo Point of Sale Cash Management Waste 148

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. Because food and beverage costs make up one of the two largest parts of your restaurant budget, your inventory method has large implications in your accounting. Set up your POS to track restaurant inventory.

Inventory 78

Inventory Management Management Cash Management 78

Restaurant365

OCTOBER 4, 2019

Most restaurateurs can answer the question, “what is a point of sale (POS) system?” ” because POS systems include some of the most critical components of restaurant operations. ” How does POS integration work? Why POS integration is a vital part of restaurant accounting software.

POS 60

POS Point of Sale Cash Management Information 60

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. 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.

Inventory 103

Inventory Management Management Waste 103

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. Forecast by order mode.

2021 136

2021 Cash Management Management Management 136

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

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

Restaurant365

JULY 21, 2021

On any given day, you may be receiving multiple food and beverage shipments from different vendors, farmers, or distributors. How do you keep track of all these different shipments and ingredients to minimize food waste, ensure you are prepared for service, and optimize what you’re spending on your ingredients?

Inventory 78

Inventory Management Management Waste 78

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

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

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. In between fluctuating food costs, labor costs, and sales levels, restaurants typically have a complex accounting system. Restaurant accounting cycles.

Cash Management 147

Cash Management Point of Sale POS Inventory 147

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

Focus POS

JUNE 17, 2019

What is restaurant point of sale (POS) software? 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.

Point of Sale 113

Point of Sale Cash Management POS Franchise 113

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. 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.

Inventory 78

Inventory Management Management Waste 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

Restaurant365

JULY 9, 2020

Restaurant inventory management is the process of monitoring the food and beverage ingredients in your restaurant. Monitoring your inventory documents what food and beverage product is coming into your restaurant, what is leaving your restaurant as product sold, and what remains on your shelves and refrigerator.

Inventory 78

Inventory Management Management Food Supply 78

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

OCTOBER 30, 2020

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

Operations 78

Operations Management Management Inventory 78

Restaurant365

SEPTEMBER 3, 2021

Your Cost of Goods Sold (CoGS), otherwise known as your food cost, makes up the other large part of your prime cost. Every efficiency you can add into your food cost is added to your profitability, so this can be another impactful area of focus for a profitability strategist. Minimizing Food Waste. Reducing CoGS.

Waste 78

Waste Cash Management Point of Sale Inventory 78

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. You can also use your CoGS data to analyze your actual vs theoretical (AvT) food costs.

BOH 78

BOH FOH Point of Sale Back of House 78

Restaurant365

JUNE 24, 2020

Understanding how to decrease controllable costs – food and labor are the big two — helps you drive operational improvements that can increase your financial outcome. Beyond invoice processing and payment, AP Automation also allows you to see real-time and long-term insights into food costs. Cost out your menu items and recipes.

Point of Sale 78

Point of Sale POS Inventory Employee Relations 78

Restaurant365

MAY 27, 2021

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. Finally, examine the other major piece of your prime cost, your restaurant food cost.

Point of Sale 78

Point of Sale Inventory Waste Food Order 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

OCTOBER 1, 2021

Generally, there are three areas of expenses that take up most of a restaurant’s budget: Cost of Goods Sold (CoGS, otherwise known as food costs). Your gross profit margin represents what is left over after you sell a dish and subtract the food cost of making that dish. Labor (from hourly wages to payroll taxes).

Point of Sale 78

Point of Sale Food Truck Loyalty Program Inventory 78

Lavu

DECEMBER 2, 2019

Around the country, state and county fairs have been bringing people together to eat incredible foods and cheer on the cutest mutton busters. Check out how hosting drone demos and the latest farming equipment has helped them reach more agricultural visitors than ever before. . Update Your POS to Go to the Fair.

Mobile Ordering 78

Mobile Ordering 2017 Agriculture Social Media 78

Restaurant365

OCTOBER 14, 2020

A point of sale (POS) system fully integrated with your restaurant accounting software can help you keep track of the numbers you need, making an all-in-one system important for your budgeting. Besides the cost of food and labor, there are many other operating expenses required to run your restaurant. Understand Prime Cost.

Point of Sale 78

Point of Sale Email Marketing Cash Management Advertising 78

Restaurant365

JUNE 4, 2021

Wages and food costs inevitably rise over time. You need to be constantly improving profitability so that food and wage costs don’t take over your restaurant profit margin. Many restaurant management systems or Point of Sale (POS) systems now have the tools and features you need to implement rewards.

Loyalty Program 78

Loyalty Program Point of Sale Inventory Customer Service 78

Restaurant365

DECEMBER 4, 2020

Other restaurants had to shift operations to a limited-capacity model, adjusting labor and food costs to match new sales levels. Then, with revised forecasts, you can look to adjust your menu, food costs, and labor spend to match your new projections. Adjusting to increasing food costs.

2021 78

2021 Operations Mobile Ordering Social Media 78

Apicbase

NOVEMBER 14, 2022

1 Track actual stock numbers to minimise waste & unlock capital. Tracking actual stock numbers (keeping stock variance close to zero) helps you identify and eliminate waste generators, such as overstocking, poor storage practices, overplating, pilferage, and similar. Check out Apicbase’s Insights Hub. Restaurant Sales Insights.

Point of Sale 52

Point of Sale Tip Distribution Front of House Waste 52

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. Your first port of call for insights is your POS system. Recommended Read : Restaurant POS Systems For Multi-Unit Operations | How to set up your tech ecosystem for rapid growth.

Marketing 97

Marketing Operations Social Media Email Marketing 97