Mad Mobile

MARCH 1, 2024

High-quality menu imagery per dish In the age of digital dining, restaurant tablets offer a tantalizing upgrade to traditional menus with their ability to showcase high-quality imagery for each dish. If your chef is running an in-demand special, you can easily adjust the price or remove it from the menu when it’s sold out.

Seasonal Menu 40

Seasonal Menu POS Loyalty Program Customer Experience 40

Restaurant365

DECEMBER 11, 2020

For instance, you may need to proactively adjust your labor to meet a seasonal drop in sales, or plan for the best time to spend cash on any needed maintenance or upgrades. Automating this process with a restaurant-specific inventory management system can help you quickly identify vendor pricing errors.

2021 136

2021 Cash Management Management Management 136

Restaurant365

AUGUST 25, 2020

Too much inventory. Variable costs are expenses that vary in proportion to the total menu items you sell. Keep Inventory Low. If your restaurant sales are not covering your expenses or if you have extra inventory in your walk-in or dry-storage that just isn’t moving, it may be time to update your restaurant menu.

Cash Management 97

Cash Management Seasonal Menu Inventory Email Marketing 97

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

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.

Waste 110

Waste Food Front of House Compost 110

Xtra Chef

JULY 8, 2020

Recipe management is the act of standardizing recipes for menu items, calculating plate costs, and monitoring how those costs change over time. 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.

Management 89

Management Management Front of House Back of House 89

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.

2022 78

2022 Compost Recycling White Paper 78

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.

Menu 101

Menu Point of Sale Seasonal Menu Pricing 101

Marketman

DECEMBER 21, 2019

Even seasoned restaurant owners find themselves overwhelmed and unsure about the many aspects of restaurant management. Cost and inventory management. Once you have found the solution you feel can best support your restaurant’s needs, you should schedule a demo and be prepared to meet and ask any and all questions.

Management 52

Management Management Cash Management Inventory 52

Margin Edge

AUGUST 6, 2019

Creating recipes and setting your initial menu pricing is Restaurant 101. If you’re using a manual system or some combination of manual and computer-based management, time constraints may mean you can only track a shortlist of key ingredients or menu items: your biggest sellers, the most margin-sensitive or both.

Dine-in 44

Dine-in Food Point of Sale Fast Casual 44

Marketman

NOVEMBER 13, 2019

Standard practice has seen a back room filled with orders and invoices, piles of manually logged inventories. Inventory Turnover Ratio. Inventory turnover ratio allows you to track your highest performing products and your lowest. This allows you insight into your inventory as a whole and affects your purchasing.

Point of Sale 40

Point of Sale Inventory Seasonal Menu Food Order 40

Marketman

NOVEMBER 13, 2019

Standard practice has seen a back room filled with orders and invoices, piles of manually logged inventories. Inventory Turnover Ratio. Inventory turnover ratio allows you to track your highest performing products and your lowest. This allows you insight into your inventory as a whole and affects your purchasing.

Point of Sale 40

Point of Sale Inventory Seasonal Menu Food Order 40

Bingage

NOVEMBER 18, 2019

And for that, you don’t need to create a completely different menu, instead of that use creative Restaurant chalkboard signs put it in outside the restaurant and start advertising. Ask for a Free Demo Now! A special occasion like new year, Christmas and other holiday seasons are the best way to get repeat customers.

Loyalty Program 81

Loyalty Program Social Media Email Marketing Advertising 81

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. Rediscover Your Love of the Business.

Management 49

Management Management Point of Sale 2019 49

7 Shifts

FEBRUARY 8, 2024

Payroll can be a huge chore in this industry due to its time-sucking nature, and other accounting needs like inventory and budget management aren't exactly easy (or exciting). Get a Demo 6. BevSpot BevSpot is a food and beverage management software that handles inventory management, ordering, invoicing, and sales data.

Operations 367

Operations Management Management Mobile Ordering 367

7 Shifts

FEBRUARY 8, 2024

Payroll can be a huge chore in this industry due to its time-sucking nature, and other accounting needs like inventory and budget management aren't exactly easy (or exciting). Get a Demo 6. BevSpot BevSpot is a food and beverage management software that handles inventory management, ordering, invoicing, and sales data.

Operations 352

Operations Management Management Mobile Ordering 352

Modern Restaurant Management

APRIL 25, 2024

Surrounded by flourishing herbs, edible flowers, and citrus trees, guests can savor the farm-to-table tasting menu while immersed in nature. By diving into historical performance data, restaurants can identify which menu items consistently sell out or underperform during specific seasons. Budget accordingly.

Outdoor 88

Outdoor Seasonal Menu Seating Dine-in 88

Apicbase

JULY 20, 2023

Tight inventory management is crucial to the profitability of any restaurant business, but it’s especially important for multi-outlet businesses, where mistakes and small discrepancies are multiplied many times over. But when you have reliable inventory information and PAR levels figured out, you can send purchase orders with confidence.

Inventory 40

Inventory Food Safety Cash Management Waste 40

Xtra Chef

DECEMBER 2, 2020

Restaurant inventory management with Excel takes too time and can lose you money. Inventory management with Excel in restaurants is a common food cost control method that helps you order the right amount of food at the right time to minimize waste, reduce food costs, and maximize profits. Here’s a better solution.

Inventory 91

Inventory Management Management Cash Management 91

7 Shifts

MARCH 10, 2022

Their impressive list of features also includes the ability to make real-time menu and inventory changes and to split bills - a task that often produces splitting headaches - with ease. Get a Demo. Point-of-sale, inventory, loyalty, online ordering, and marketing software rolled into one app - just to name a few.

Management 195

Management Management Operations Point of Sale 195

Restaurant365

FEBRUARY 22, 2022

Similarly, analyzing your operations data and making critical business decisions regarding labor and inventory can improve operational efficiency. Accurate restaurant inventory management is the key to reducing food waste, and inventory is informed by your restaurant data. Improve Margins on Menu Items.

Point of Sale 147

Point of Sale POS Inventory Seasonal Menu 147

Restaurant365

APRIL 30, 2020

When someone places an order, sends a delivery ticket to the kitchen, or takes inventory, valuable data points are created that can inform bigger insights. Analytics can help you make decisions about one of the most important factors in your profit margin: what you’re offering on your menu.

Loyalty Program 78

Loyalty Program Point of Sale Seasonal Menu Inventory 78

Focus POS

MAY 5, 2020

In the back office, the right system can save hours by automating scheduling, payroll, inventory, and more. If you aren’t convinced, here are five reasons why you should implement POS technology this year: Simplify Inventory Control. Inventory—ingredients and beverages—top the list of the costliest budget items for a restaurant.

POS 120

POS Point of Sale Mobile Ordering Inventory 120

Restaurant365

APRIL 16, 2021

As a whole, restaurant profit margins are much lower than other industries, due to perishable item waste, staff turnover, seasonality, and other factors. The key to controlling your restaurant food cost is a tightly controlled inventory. Adjust Your Menu. Implement New Customer Loyalty Programs.

Loyalty Program 88

Loyalty Program Point of Sale Guest Recovery Seasonal Menu 88

Apicbase

MARCH 28, 2024

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. All come with their own data sets and metrics – food cost, inventory variance, sales numbers, the list goes on.

Management 52

Management Management Point of Sale Kitchen Safety 52

Xtra Chef

DECEMBER 11, 2019

Whether you are an executive chef, a seasoned restaurant finance executive, or an owner/operator who manages your own books, speaking the language of restaurant accounting will help keep all financial stakeholders on the same page. Inventory Management. Firstly, it suits inventory-heavy businesses, i.e., restaurants.

Cash Management 90

Cash Management Point of Sale Tip Distribution Inventory 90

Restaurant365

AUGUST 6, 2021

From placing the next inventory order to scheduling staff, there are many decisions to be made every single day in a restaurant. With this information, you can keep your operations running smoothly while optimizing your costs like restaurant labor and inventory. Why you need to conduct restaurant forecasting.

Point of Sale 78

Point of Sale Inventory 2021 Waste 78

Hot Schedules

FEBRUARY 3, 2021

Menu Engineering Helps Hospitality Teams to Manage Costs in 2021. Hoteliers must focus on engineering their menus to eliminate low margin dishes while still exceeding the guest’s brand expectations. Your menu design should highlight these menu items, and the recipe should be kept consistent.

Menu 88

Menu Seasonal Menu Food Supply Point of Sale 88

Modern Restaurant Management

AUGUST 5, 2020

“I wanted to make sure the whole menu, flavors, and even the packaging was on point,” said Tyga. ” The online menu offers crispy, oven-baked chicken bites in three different spice dusts including Black Garlic, Lemon Black Pepper, and Peri-Peri, a mix of tangy, sweet and spicy. Contest Details.

Food Safety 210

Food Safety Mobile Ordering Online Ordering Kitchen Safety 210

Apicbase

SEPTEMBER 2, 2022

Are you ready to start playing the long game when it comes to menu engineering? If you’re thinking of menu analysis and engineering as just a prelude to menu redesigns and pricing tweaks, you’re pinching pennies off the side… and leaving bags of money on the table. What is Menu Engineering? And it’s time to fix that.

Menu 52

Menu Operations Point of Sale Seasonal Menu 52

Restaurant365

OCTOBER 31, 2019

Specifically, the Cocchis relied on QuickBooks for accounting, Micros for point-of-sale (POS), and a third system for operations — all supplemented by a good deal of hands-on oversight of invoice approvals, cash flow, inventory and so on. Schedule a Demo Schedule My R365 Demo. Moreover, we were at the mercy of his schedule.”.

Point of Sale 18

Point of Sale Cash Management POS Demo 18