Restaurant365

JUNE 22, 2021

Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Here are some practical tips to implement with your restaurant kitchen staff to grow your food cost savings. 12 tips to keep your kitchen staff focused on food waste reduction.

Compost 88

Compost Food Waste Front of House 88

Hot Schedules

DECEMBER 19, 2019

It gathers data from our fully-integrated Workforce and Inventory solutions, while also pulling data from: POS. Health and safety. Kitchen management systems. REQUEST A DEMO. Fourth Analytics does just that. Customer sentiment from review sites. Guest satisfaction scores. Weather forecasts. any many more systems.

White Paper 78

White Paper Allergens Download Kitchen Safety 78

Restaurant365

APRIL 8, 2021

As a prominent example, virtual kitchens existed before the pandemic, but the last year has skyrocketed the growth of this new kind of establishment. As restaurants adapt to how customer dining preferences have changed, ghost kitchens are now more popular and quite often more profitable. What is a virtual kitchen?

Front of House 78

Front of House Food Truck Kitchen Safety Point of Sale 78

7 Shifts

MAY 11, 2020

Run through our guide to reopening your restaurant to plan your labor, inventory, marketing, and more so you can reopen with a bang. Book a demo to learn more. Keeping your dining and kitchen area clean is critical in keeping your employees and guests safe. Social distancing and protective equipment ??

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BOH FOH Food Safety Equipment 368

Apicbase

MARCH 28, 2024

Kitchen management software comes in all shapes and sizes. The F&B director works with the order forms, the COO analyses the profit and loss statements, the inventory manager checks the stock counts, the executive chef works in the recipes database and so on. Inventory, procurement, production, they all depend on one another.

Management 52

Management Management Point of Sale Kitchen Safety 52

Modern Restaurant Management

AUGUST 5, 2020

We are offering restaurateurs the opportunity to operate a second brand within their existing brick and mortar location, increasing their bottom line by also becoming a virtual kitchen owner.” DeliverThat also released an extensive driver education program to ensure the level of quality and safety during current Covid-19 conditions.

Food Safety 203

Food Safety Mobile Ordering Online Ordering Kitchen Safety 203

Restaurant365

NOVEMBER 26, 2019

In addition to cost savings and increased security, cloud-based systems also provide deeper insight by integrating several different functionalities (like accounting, scheduling, inventory, and reporting) across multiple locations, all in one centralized platform. Streamlined inventory management. Automated tracking of sales and taxes.

2020 117

2020 Management Management Mobile Ordering 117

Apicbase

MAY 21, 2024

Operational realities like ingredient sourcing, kitchen workflow, pricing strategy, and branding play a role in menu development. This approach ensures the updated menu reflects customer preferences, simplifies preparation for kitchen staff, and aligns with financial goals.

Menu 52

Menu Dietary Restrictions Allergens Seasonal Menu 52

Apicbase

APRIL 20, 2022

That’s where an extensive operations manual comes in, including your processes, recipes, portion sizes, suppliers, safety and hygiene guidelines, equipment, pricing, appropriate furnishings, etc. Entry-level kitchen staff should be able to deliver consistent results. The solution. It allows them to spot discrepancies sooner.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

Apicbase

MAY 18, 2022

And inventory management tools can help you keep track of inventory at each location to keep food and beverage stock accurate down to the raw ingredients. A central production kitchen allows you to buy ingredients in bulk and prepare batches to distribute to your locations. Schedule your free demo today!

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Franchise Franchising Sustainability Document 52