Restaurant365

NOVEMBER 18, 2021

You receive time in your Point of Sale (POS) system. Your fully burdened labor cost represents the labor costs of both your hourly and salaried employees, as well as related expenses such as payroll taxes, employee insurance, and employee benefits. However, tracking your labor cost is a bit more complicated.

Employee Relations 148

Employee Relations Cash Management Point of Sale Front of House 148

Lavu

JUNE 6, 2025

This calculation involves dividing the cost of food sold by the total food sales and multiplying the result by 100 to get the food cost. Discovering new ways to reduce costs in restaurant management can boost profits. Focusing on making more money is essential to keep your business successful in the long run.

Loyalty Program 78

Loyalty Program Waste Recycling Inventory 78

Restaurant365

OCTOBER 22, 2021

There are many restaurant data points that can help you see beyond the buzz of the day-to-day of a restaurant and get a glimpse at the health of your business. For any specific period, you can calculate your total labor cost with the following formula: Employee Wages + Payroll Taxes + Benefits + Insurance = Total Labor Cost.

Point of Sale 78

Point of Sale Insurance Inventory Cash Management 78

Restaurant365

APRIL 15, 2021

With detailed numbers about your total costs and total sales breakdowns, a P&L provides actionable insight into the strengths and weaknesses of your business. A restaurant profit and loss statement can seem confusing at first, but essentially, it tracks four key categories: sales, prime cost, operating expenses, and net income.

Point of Sale 78

Point of Sale Cash Management Beverage Insurance 78

Restaurant365

OCTOBER 1, 2021

It can be calculated with the following formula: Gross Profit = Total Sales – CoGS. Your gross profit margin is expressed as a percentage, which you can use to understand how much of every dollar you make goes to your profit margin: Gross Profit Margin = (Gross Profit ÷ Total Sales) x 100. Why restaurant profit margins are low.

Point of Sale 78

Point of Sale Food Truck POS Inventory 78

Lavu

MAY 30, 2025

Roughly 3-8% of each sale can go to processing fees. Running a successful restaurant takes more than great food and serviceit requires a solid grasp of your finances. One of the biggest factors affecting your bottom line is restaurant overhead costs. You can cut these costs by offering a cash discount program.

Cash Management 78

Cash Management Online Ordering Waste Employee Relations 78

Restaurant365

JUNE 17, 2020

Your restaurant payroll cost is not fixed and may fluctuate with sales. Employee insurance. Your payroll percentage is one of the most important metrics to track, because it indicates how much you’re spending on labor relative to your sales. Importance of payroll cost and its percentage of sales. Payroll taxes.

Tip Distribution 78

Tip Distribution Point of Sale Employee Relations Restaurant Law 78

Restaurant365

OCTOBER 14, 2020

Inaccurate numbers can, at best, point you in the wrong direction, and at worst, lead to unsound financial decisions. When creating a restaurant budget, there are four main areas to consider: Track Your Restaurant Sales. Your restaurant sales, or income, are one of the biggest factors in your budget. Collect data.

Point of Sale 78

Point of Sale Email Marketing Advertising Cash Management 78

Restaurant365

MAY 14, 2021

With P&L data in hand, you can create better budgets, make decisions about labor or food, or spot big trends in your sales. From ordering new inventory to having a bump in sales after an extra busy Saturday night, every transaction that happens in your restaurant changes the balance of at least two accounts. Chart of Accounts.

Management 78

Management Management Point of Sale Inventory 78

Perfect Daily Grind

JULY 4, 2025

The chain will convert 30 Southern California, Dallas, and Houston locations into beverage-focused cafés, serving over 30 drinks, including churro chillers and Refrescos, by trained “Bellristas,” supporting a US $5 billion beverage sales goal. lb over the next 15 months.

Pricing 69

Pricing 2025 Café 2024 69

EATER

JULY 22, 2021

Chef Russell Jackson opened the fine dining restaurant Reverence in Harlem just months before the pandemic began. Chefs Russell Jackson and Ian Boden struggled to reconcile their visions of fine dining with their communities’ desires. Chef Russell Jackson was tired. He let out a sigh, rubbing his hands over his face, dusty with five-o’clock shadow.

Fine Dining 313

Fine Dining Back of House Dine-in Front of House 313