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. The nuts and bolts of restaurant inventory management. Inventory tracking also includes product transfers between stores.

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Inventory Management Management POS 113

Restaurant365

JULY 21, 2021

When it comes to restaurant inventory, there are a lot of moving pieces. Understanding how to master restaurant inventory management is an invaluable skill. Your inventory control tracks what is coming in and out of your restaurant and what is left over during a certain period of time.

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Inventory Management Management Waste 78

Restaurant365

AUGUST 4, 2020

You invest a large amount of your budget in inventory. When that inventory is wasted, stolen or spoiled before it’s sold, it must be written off as an expense in the books. Integrating inventory management with accounting facilitates better inventory control. What is restaurant inventory management?

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Inventory Management Management Cash Management 78

Restaurant365

FEBRUARY 25, 2022

Operators can determine what works best for their individual business by testing a new menu item during popular times such as happy hour or brunch. Rather than recreating your menu to include short-lived menu items – which can be pricey – promote these items on table tents and special boards. The menu price is $8.00.

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2022 Menu Seasonal Menu Pricing 148

Restaurant365

MARCH 10, 2020

When you think of your restaurant finances, do you think of your inventory? Your restaurant inventory management is an oft-forgotten component of your finances, but the amount of product you have on hand represents a large part of your budget. What is Restaurant Inventory Management? Sitting Inventory.

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Inventory Management Management Waste 103

Lavu

NOVEMBER 10, 2022

You can easily set up automations to send tickets to stations around your restaurant, whether you want drink orders to go to the bar or specific menu items to go to designated stations in your kitchen. But, you can automate inventory monitoring too. But, you can automate inventory monitoring too. Schedule your demo today.

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Employee Relations Inventory Fast Casual Point of Sale 78

Restaurant365

MARCH 10, 2020

When you think of your restaurant finances, do you think of your inventory? Your restaurant inventory management is an oft-forgotten component of your finances, but the amount of product you have on hand represents a large part of your budget. What is Restaurant Inventory Management? Sitting Inventory.

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Inventory Management Management Waste 78

Restaurant365

JANUARY 18, 2022

Pre-consumer waste is all food that’s wasted before it gets to the customer, like spoiled inventory and kitchen scraps. Food waste reduction requires some additional work to properly store, monitor, and use inventory ingredients, so employees must be fully invested in the process. Change up your menu. Reduce spoilage.

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Waste Compost Food Consumer Goods 147

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. With QR codes, guests needn’t touch a menu or even a paper receipt. Tight inventory control ensures menu item availability.

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Customer Experience Technology Mobile Ordering Inventory 158

Restaurant365

NOVEMBER 12, 2019

Every customer who orders from your restaurant takes a look at your menu, making it one of the most important pieces of your restaurant marketing. With this visibility, restaurant menu engineering provides a huge opportunity to grow your profits and ensure a great customer experience. Getting started with menu engineering.

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Menu Point of Sale Seasonal Menu Pricing 101

Apicbase

MARCH 28, 2024

These include food production and inventory management. The department is responsible for purchasing and managing inventory, food preparation, cooking and plating, menu planning and pricing, food safety, and hygiene. The executive chef manages the kitchen team and oversees menu creation and food production.

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Restaurant365

NOVEMBER 20, 2020

As Eli’s worked on new menus, Mr. Steinbach spoke about the questions they needed to consider, but didn’t have data for. Can I afford to put this item on the menu? The time savings have been especially impactful in areas like menu planning, said Mr. Steinbach. “What should I charge for this? ” he listed.

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Demo Point of Sale Cash Management Waste 148

Restaurant365

MAY 20, 2020

For example, your daily sales numbers show you which menu items are the most profitable and popular as well as the times when the most orders are placed. Using this data, you can pare down your menu to include only star items and predict the number of employees needed to assist during the busiest order times. Manage Your Inventory.

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Inventory Food Order Customer Experience Waste 148

Restaurant365

MARCH 23, 2022

Closely manage your inventory. Restaurant inventory management monitors what ingredients come into your restaurant, what is leaving, and what is left over. Inventory tracking is an essential restaurant task—with more efficient food, beverage, and supply orders, you are saving money and adding to your bottom line.

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Food Waste Inventory Food Order 78

Xtra Chef

JULY 6, 2020

The Product Mix Margin (PMIX) Report shows you the variance between your anticipated margin on menu items versus the actual margin based on actual sales, discounts, etc. Get an Inventory Summary Report to analyze opening and closing numbers. Under Operation Reports, you’ll see the new Inventory Summary option. Let’s chat!

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Inventory Customer Experience Back of House Social Media 126

Xtra Chef

JULY 15, 2020

Although many restaurants calculate plate cost when an item is added to a menu, it only captures the cost of that plate at a specific point in time, ignoring dynamic changes in ingredient pricing. From there, you can easily build prep and menu recipes in a drag-and-drop format. Lean times call for using a lean inventory.

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Management Management Food Inventory 91

Xtra Chef

JANUARY 21, 2021

Actual food cost will always be higher than theoretical food cost, as it includes more than just the cost of menu items. Inventory and accounting errors because of data input mistakes, e.g., your accountant recording the wrong ingredient price when capturing an invoice. Take inventory counts . Cost your recipes .

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Food Waste Inventory Demo 106

Restaurant365

JUNE 15, 2021

You may have a hunch that you are doing fewer table turns on the weekend, or that your inventory has gotten wasteful recently. Your Cost of Goods Sold tracks how much it costs to make each menu item. Understanding your CoGS means that you need to keep accurate periodic inventory. Promote your most profitable menu items.

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BOH FOH Point of Sale Back of House 78

Restaurant365

JANUARY 21, 2021

Not only can your food cost help you better understand your restaurant group’s budget, but it can also drive your menu pricing and inventory control at all your locations. It helps you make data-driven decisions about your menu, and ensure you are taking every opportunity to maximize your profits.

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Food Inventory Point of Sale Waste 78

Restaurant365

JANUARY 7, 2022

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. Create a winter menu. Schedule a free demo of Restaurant365 today. During the colder months, people tend to crave comfort food that will warm them from the inside out.

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Outdoor Seasonal Menu Point of Sale Dine-in 148

Restaurant365

DECEMBER 11, 2020

Automating this process with a restaurant-specific inventory management system can help you quickly identify vendor pricing errors. Cost out your menu items and recipes. Understanding the true cost of the items on your menu, along with the recipes used for each item, can help you meet your specific sales goals for profitability.

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2021 Cash Management Management Management 136

Restaurant365

NOVEMBER 5, 2021

It is a shared internal kitchen location that prepares ingredients or menu items that are distributed to different restaurant locations. With ingredients or menu items being produced at the same place, with the same equipment, you can help establish quality control for recipes. Schedule a free demo of Restaurant365 today.

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Kitchen Safety Food Truck License Food Safety 148

Restaurant365

JULY 29, 2020

Forecast Your Inventory Needs. While acquiring a deeper understanding of your restaurant’s food cost is an essential component of any inventory report , being able to forecast your theoretical food cost against your actual food cost will provide you with better insight when reviewing your restaurant’s real-time performance.

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Cash Management Online Ordering Inventory Seasonal Menu 88

Restaurant365

DECEMBER 20, 2021

From ordering inventory for the weekend to scheduling staff for next week, these small decisions add up over time to impact the larger numbers. From there, operations can drill down into the variance by category or individual inventory item to find the root of the gap. Guide Operations on the Most Effective Use of Menu Analysis.

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Operations Leadership Point of Sale Cash Management 78

Lavu

NOVEMBER 18, 2022

Sample Menu: Put together a listing of the food and drink options you want to offer at your pizzeria. For tips on creating your menu, download Lavu’s free guide: How to Create a Successful Restaurant Menu. Include information about competitors’ menu options, pricing, hours, and location.

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Loyalty Program Download Document Point of Sale 78

OneDine

JANUARY 9, 2024

In 2024, we can expect a surge in the use of QR codes for menu browsing, ordering, and payment processing. From smart ovens and cooking appliances to inventory management systems utilizing IoT sensors, kitchens are becoming more efficient and data-driven, leading to reduced food waste and streamlined operations.

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2024 Technology Customer Experience Sustainability 52

Restaurant365

JULY 29, 2020

Forecast Your Inventory Needs. While acquiring a deeper understanding of your restaurant’s food cost is an essential component of any inventory report , being able to forecast your theoretical food cost against your actual food cost will provide you with better insight when reviewing your restaurant’s real-time performance.

Cash Management 78

Cash Management Online Ordering Inventory Seasonal Menu 78

Restaurant365

JANUARY 13, 2022

If you are leery about diving into a specialized mocktail menu, Dry January is an ideal time to test your market. While takeout and delivery options helped to recoup some lost sales, most restaurants were still missing out on alcohol sales, which generally are the highest margin items on the menu. Support of the local food movement.

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2022 Compost Recycling White Paper 147

Restaurant365

JULY 24, 2020

They can view the menu, place an order, and pay for their food with a credit card or bank transfer. Optimize Your Menu for Delivery. Keep your food costs low by offering a limited menu with items that use similar ingredients and preparation methods. Factor Delivery Costs into Your Ghost Kitchen Menu Prices.

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Front of House Online Ordering Kitchen Safety Customer Service 147

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. You instantly get the actual profit margin for each menu item. Combining several (or all) modules empowers you to save time, cut costs and improve menu quality. from your POS.

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Point of Sale POS Management Management 52

Restaurant365

DECEMBER 4, 2020

Understanding this break-even number, which is based on your operating expenses, informs everything from your staffing decisions to adjustments in inventory. This approach has been challenging for restaurants in particular, who have labor and inventory that can be difficult to adjust quickly. Managing rotating inventory.

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2021 Operations Mobile Ordering Social Media 78

Restaurant365

FEBRUARY 15, 2022

If your forecasts are off and you understaff or under order inventory, it negatively impacts the guest experience, and ultimately the bottom line when you lose business as a result, or your managers are forced to comp meals to compensate for poor service. Restaurant forecasting for inventory. How to forecast restaurant sales.

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2022 Point of Sale Inventory Events 78

Xtra Chef

NOVEMBER 18, 2020

Common examples include improper refrigeration, over-ordering, and poor restaurant inventory management methods. You can reduce the amount of food spoiled in your kitchen with better inventory controls and placing orders based on par levels. Just add a waste event against an inventory item and choose a waste type, cause, and quantity.

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Waste Food Front of House Compost 110

Restaurant365

MARCH 25, 2022

If you can get through to your next ordering day with no leftover product, no spoilage, and not having to 86 any menu items, then you are winning at ordering. The key to lowering your food costs is to keep your inventory as low as possible without running out of product. Schedule a free demo of Restaurant365 today.

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Food Food Truck Food Order Food Supply 78

Restaurant365

JUNE 4, 2021

Promote Your Top-Selling, Highest-Margin Menu Items. Whether you are running specials for new customers or as a reward bonus for existing customers, be sure to be strategic about what menu items you feature. To inform your decisions, leverage menu engineering to evaluate your pricing and profit margin on individual menu items.

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Loyalty Program Point of Sale Inventory Customer Service 78

Mad Mobile

JANUARY 30, 2024

Self-service kiosks include descriptions of menu items so customers can customize their order how they would like. Once scanned, the restaurant’s online menu populates and enables customers to order and pay on their device. Learn more about tableside ordering and schedule a demo today! That alone could save almost 10 minutes.

Ordering 40

Ordering Mobile Ordering Customer Service Customer Experience 40

Mad Mobile

FEBRUARY 5, 2024

Implementing a tableside ordering system like CAKE can help managers and owners track inventory and update menus on the fly. At the night’s end, you can easily see what you have on hand and update your menu as necessary. Learn more about tableside ordering and schedule a demo today!

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Ordering Fast Casual Mobile Ordering Fine Dining 52