Rocket Fuel

DECEMBER 12, 2024

The food delivery market is booming, with the industry poised to hit a valuation of$90.3 These chargebacks occur when a customer receives food through a third-party delivery service and then disputes their payment through their credit card company or bank. Have a food prep/delivery timeline. Third-party delivery chargebacks.

Delivery

ChefMod

APRIL 12, 2025

For many restaurant owners and operators, managing food costs can feel like a losing battle. Pricing errors, substitutions, and billing mismatches are common in the foodservice supply chain. Restaurant owners and chef-owners arent just managing food costs. Book a Demo or Read More on SRM on our website at ChefMod.com

Management

Lavu

JUNE 30, 2025

Running a successful restaurant today requires more than great food and friendly service—it demands smart technology that drives efficiency. Reduces Food Waste: Tracks inventory in real-time, minimizing overstocking and shortages, saving up to 10% of annual revenue. Real-time inventory tracking is another key feature.

POS

Lavu

JUNE 6, 2025

Running a successful restaurant in 2025 means more than just great food—it requires smart financial decisions. Use these Calculations to Maximize Cost Reduction The food cost percentage is the number one calculation that restaurants can use today to maximize their cost reduction. Food cost control is crucial.

Loyalty Program

Lavu

JULY 4, 2025

By letting customers handle their own orders, these tools cut down wait times and free up staff to focus on food preparation and delivery. This gives staff more time to focus on what really matters – preparing great food. Lastly, don’t underestimate the importance of food quality. These systems go beyond simple tracking.

2025

Lavu

JUNE 26, 2025

Running a successful restaurant isn’t just about great food and service—it’s also about smart financial management. You probably joined the industry to make delicious food to serve and create a great environment for your patrons. It includes all the cost incurred on food and beverage, payroll, taxes, and benefits).

2025

Lavu

JULY 18, 2025

By doing so, the software reduces scheduling errors, wasted time, and excess office supplies. To achieve that, tracking every aspect of operations is important, from facilities management to supplies ordering downs to employees’ schedules; this enables you to keep track of all incurable and fixed costs.

2025

Lavu

JULY 18, 2025

While the end-product of a quick-serve restaurant is to provide fast food to hungry customers, there are common mistakes in the industry. Lack of Branding and Restaurant Character Today’s quick-serve restaurants are very different from traditional fast food models that include burgers, fries, and subs. Don’t stop there!

Customer Service

Perfect Daily Grind

JULY 4, 2025

September ICE arabica futures slid to US $2.88, their lowest levels since December 2024, as dry weather in Brazil accelerated harvesting and improved supply prospects. Washington, DC, US) Thu, 3 Jul – ICO says global coffee supply could improve in the next three years. Over 230 lbs of the coffee, which scored 91.59

Pricing

Hot Schedules

MARCH 11, 2025

But with supply chain headaches, rising labor costs, and unpredictable demand, that’s easier said than done. . Your F&B Costs Aren’t as Locked Down as You Think Food and beverage is one of the biggest revenue drivers—but also one of the hardest to control. The result? Less overspending and no last-minute supplier scrambles.

Hotels

Modern Restaurant Management

JULY 12, 2022

Restaurants continue to face labor and supply chain issues, plus rising food costs. This can be done by calculating your restaurant’s food cost percentage and cost of each dish using reports and data that an integrated point-of-sale can provide. Offer Easy Online Ordering. But don’t stop there.

Loyalty Program

Modern Restaurant Management

FEBRUARY 2, 2022

All that said, grappling with supply chain and labor shortages and with an imperative to keep everyone safe continues to put restaurant operators in a tough position. Do you know your restaurant's food cost percentage and each dish's plate cost? Go Digital. Being a restaurant owner comes with a unique set of challenges.

Online Ordering

7 Shifts

MAY 11, 2020

Book a demo to learn more. Hold a training session before re-opening with staff to walk them through the latest food handling safety procedures. Get ahead of your reopen by ordering the right supplies now—especially considering demand is at an all-time high. Sanitization and cleaning ??

BOH

Culinary Cues

MARCH 15, 2021

Everything will change for the better if we (the food industry and the culinary schools that provide the talent) change as a collective group. When enrollment declines then colleges must make decisions to trim services, increase class sizes, eliminate content, reduce investment in supplies, or shut their doors.

Education

7 Shifts

JUNE 1, 2022

BITAC Food and Beverage. Website: BITAC Food and Beverage. Spanning three days in one of the world's most renowned food destinations, this conference has something for everyone, with courses for independent owners and multi-unit operators. Food Marketing Conference. Website: Food Marketing Conference. When: March.

2022

Modern Restaurant Management

OCTOBER 18, 2019

In this edition of MRM News Bites, we feature Winnow, Epic Burger, OneDine, Revenue Management Solutions, t he ONE Group Hospitality, McCain Foods, Epson America and Noble, Inspire Brands and 2nd Avenue Lighting. Winnow Raises $20M to Fight Food Waste. 63 million tons of food is wasted every year. ” Marc Zornes.

Waste

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.

Point of Sale

Apicbase

JUNE 11, 2024

Inefficiencies in a restaurant’s supply chain can increase costs, disrupt operations, and drive customers to competitors. Effective restaurant supply chain management is crucial to overcoming these challenges and ensuring a seamless operation. Better synchronisation between supply and demand. Book a Demo 2.

Supplies

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

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

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

EATER

SEPTEMBER 10, 2020

Anu Bhalla demos Meal Mantra at a Rhode Island grocery store | Meal Mantra /Facebook. The Bhallas and countless food entrepreneurs like them are essential contributors to a diverse economic landscape. Food shows are the only way we can really get our product in front of our customers and get new accounts,” he says. “We

Food

Hot Schedules

FEBRUARY 3, 2021

O n top of the decreased sales resulting from the pandemic, the hospitality industry is facing an ongoing rise in labor costs and uncertainty regarding supply chain reliability and product availability. Can you have a conversation with your supply chain to help adjust product volume and price point? Swap out or adjust products?

Menu

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. End-to-End Inventory Management. Menu Engineering.

Inventory

The Food Corridor

NOVEMBER 14, 2022

Findlay Kitchen is a non-profit food business incubator, located in the heart of the historic Findlay Market district. Findlay Kitchen supports food entrepreneurs looking to start, grow and scale their business, by providing affordable access to 11 licensed commercial kitchens, commercial-grade kitchen equipment, and ample storage space.

Kitchen Safety

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. Reviewing your CoGS frequently is also critical to keep an eye on your supply costs.

2021

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.

Management

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. So, the key to minimizing food waste that can eat into your profits is effective restaurant inventory management. Food waste is, essentially, money gone bad. Sitting Inventory.

Inventory

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

Black Box Intelligence

JULY 6, 2022

Some of these restaurant industry financials include restaurant sales, restaurant traffic, PPA (per person average), sales per labor hour, daypart, beverage versus food sales, and on and off-premise sales. Get direct visibility into things like daypart, food sales, beverage sales, off-premise, and more. Contact us about a demo today.

2022

Restaurant365

FEBRUARY 18, 2022

Now more than ever, due to the huge lack of staff, food inflation, and supply chain shortages, automation is becoming a major advantage in execution for back-of-house operations as well. Food allergies, sensitivities, and dietary restrictions are a major issue for restaurants. You can optimize food usage and reduce waste.

Technology

Black Box Intelligence

DECEMBER 2, 2021

For example, off-premise sales are associated with lower food quality. Challenges of food delivery for restaurants. Identifying the right packaging is even more challenging right now, as supply chain issues are driving up costs. All food doesn’t travel well. Third party food delivery services offer consumers convenience.

Delivery

Apicbase

JULY 16, 2024

That’s because, next to inventory management, F&B purchasing mistakes are the number #1 reason why operators struggle to get their food costs under control. And ready to tear down those mounting food costs to shreds. Here’s what we’ll cover: What is Restaurant F&B purchasing, and why is it important? Ready to dive in?

Operations

Restaurant365

MAY 25, 2022

The Great Resignation , food inflation , supply chain shortages, and more have caused automation to become a major advantage in streamlining operations for restaurant operators. Order and pay for food or beverages using a computer tablet at the table: 67%. Order and pay for food or beverages using a smartphone app: 64%.

Technology

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. Get a demo to see Lavu POS’s financial reporting in action.

Cash Management

Restaurant365

FEBRUARY 14, 2022

On paper supplies, for example, I can compare and see why one location is running 5.2% Rather than just recording what has happened in the past, Restaurant365 provides tools to better manage business, labor, food cost tracking, waste, ingredient pricing and more. Schedule a free demo of Restaurant365 today.

Back of House

Hot Schedules

OCTOBER 4, 2019

A long with labor, food and beverage is one of the highest costs within a hospitality organization. They may have a daily count for pricey and fast-moving items, weekly counts for most food and beverage, monthly counts for non-consumables, and annual counts for machinery and cookware. Schedule a Demo. Related Posts.

Inventory