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.

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Food Waste Inventory Demo 106

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

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. Schedule a demo today and witness firsthand how ConnectSmart® can elevate your restaurant to unparalleled heights! Welcome to a gastronomic journey into the future!

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2024 Social Media Demo Front of House 52

Mad Mobile

FEBRUARY 26, 2024

It also has one of the most complex stock lists. Because liquor, wine, and beer have such wildly varying prices, it pays to keep tight controls on ordering and inventory. Loss, waste, inconsistency — without careful management of bar inventory, you’re quickly losing a decent chunk of money. Take these lessons to heart.

Inventory 40

Inventory Bar Management Management 40

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. Your suppliers may have experienced fluctuations in prices for ingredients in 2020.

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2021 Cash Management Management Management 136

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

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. Offering Multiple Convenient Payment Options.

Customer Experience 158

Customer Experience Technology Mobile Ordering Inventory 158

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?

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Inventory Management Management Waste 78

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

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.

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Waste Cash Management Point of Sale Inventory 78

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. Conduct daily and weekly reports of food inventory.

Inventory 78

Inventory Management Management Cash Management 78

Xtra Chef

JULY 15, 2020

Reducing food cost in restaurant management is as important as ever. Plus, the prices of ingredients are fluctuating frequently due to supply chain and logistical challenges. In this blog, discover effective restaurant management techniques to reduce food cost and position your restaurant for short- and long-term financial success.

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Management Management Food Inventory 91

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

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.

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Back of House FOH BOH 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.

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Inventory Management Management POS 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.

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Inventory Management Management Waste 103

Xtra Chef

SEPTEMBER 20, 2019

52% of restaurant professionals named high operating and food costs a top challenge. Fluctuating food prices (shoutout to the avocado) and rising labor costs aren’t making it any easier. Others are modifying menu items or raising prices to offset rising costs. Running a restaurant isn’t easy. How about some good news?

Compost 60

Compost Waste Inventory Audits 60

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

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

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.

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Point of Sale Inventory Waste Food Order 78

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

Cheetah

DECEMBER 15, 2020

First things first: Request a demo for your distribution business! But food distributors only entered the game in the last few years. Even before the pandemic sent levels of online shopping skyrocketing, it was clear that companies have to go online in order to survive. Now we want to offer what we’ve built it to others.

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Online Ordering Food Point of Sale Customer Experience 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

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.

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Front of House Online Ordering Kitchen Safety Customer Service 147

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. Use this dashboard as a menu profitability pulse-check.

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Point of Sale Tip Distribution Front of House Waste 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.

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Management Management Front of House Back of House 89

Xtra Chef

APRIL 22, 2020

Get aggressive about food costs. Mattenga’s Pizzeria , a two-location concept located outside of San Antonio, Texas, knew that they needed to be laser-focused on two objectives during the COVID-19 outbreak: sustaining sales and “getting incredibly aggressive” about their food costs. Even better?

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Cash Management Back of House Inventory Seating 80

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.

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Operations Management Management Inventory 78

Apicbase

MARCH 3, 2023

This end-to-end solution uses data from your POS to provide insights into sales, food costs, menu engineering and inventory management. TL;DR – The Apic Touch Apicbase extracts sales information from your POS system and compares it to your recipes (ingredients, portion size, real-time supplier pricing). from your POS.

Point of Sale 52

Point of Sale POS Management Management 52

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. One cause for rising CoGS might be because your suppliers have increased prices on your ingredients. Compare actual vs. theoretical food costs to optimize spending.

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Point of Sale POS Inventory Employee Relations 78

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. It can then alert wait staff when orders are ready. Flexibility. What is my budget?

Point of Sale 113

Point of Sale Cash Management POS Franchise 113

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. Any new promotion should optimize your food and labor spend. Reduce Actual vs. Theoretical Food Cost Variance.

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Loyalty Program Point of Sale Inventory Customer Service 78

Margin Edge

AUGUST 6, 2019

Creating recipes and setting your initial menu pricing is Restaurant 101. The reality that most restaurateurs know is that food cost and food usage are variables — not constants. Monitor Your Food Costs Closely. Pricing on some ingredients is innately volatile because of seasonal availability or market forces.

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Dine-in Food Point of Sale Fast Casual 44

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. Maintaining accurate, profitable menu pricing and planning.

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2021 Operations Mobile Ordering Social Media 78

Margin Edge

JULY 10, 2019

Yet that is how much of a chef or restaurateur’s time is spent: manually entering invoices, taking inventory counts with paper and a clipboard or reviewing sales results from a point-of-sale system and trying to reconcile them with the purchasing and food cost data kept separately on spreadsheets. 4) Gets Your Ordering Right.

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Management Management Point of Sale 2019 49

Restaurant365

FEBRUARY 8, 2022

Part 2 will take a deep dive into how to forecast restaurant sales, including labor demand forecasting and food demand forecasting. Those are going to change and evolve over the course of a year based on trends and the pricing/availability of product. you must decide how much money you’re going to spend before placing orders.

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2022 Cash Management Point of Sale Inventory 78

Restaurant365

AUGUST 25, 2020

Your variable costs include expenses such as sales tax, payroll, and food costs. Food and beverage costs. 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. Hold Vendors Accountable to Contract Pricing.

Cash Management 97

Cash Management Seasonal Menu Inventory Email Marketing 97