Culinary Cues

MARCH 15, 2021

If so, what are students learning about cost effectiveness, efficiency, speed, and effective menu execution? Every product that a student handles in class should carry a price tag. What are the raw costs of the materials, what is the production costs associated with seasoning, oils, flour for dredging, etc.

Education 542

Education Food Supply Training Communication 542

Xtra Chef

NOVEMBER 11, 2020

The holiday season is usually full of family, friends, and fun—and a lot of profitability for the restaurant industry. Restaurants that are already trying to find ways to cut food costs and optimize efficiency with reduced opportunities for revenue are now asking themselves: How do we thrive during this holiday season?

Hospitality 155

Hospitality Seasonal Menu Front of House Social Media 155

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. Dynamic pricing strategies Most restaurants and bars use digital menus because of their flexibility.

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. Your suppliers may have experienced fluctuations in prices for ingredients in 2020. Cost out your menu items and recipes.

2021 136

2021 Cash Management Management Management 136

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

AUGUST 25, 2020

Variable costs are expenses that vary in proportion to the total menu items you sell. 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. Hold Vendors Accountable to Contract Pricing.

Cash Management 97

Cash Management Seasonal Menu Inventory Email Marketing 97

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

JULY 29, 2020

By paying special attention to breaking down your historical sales reports by their date, time, and season, you’ll be better positioned to identify trends in your customers’ behavior, which will directly impact how you’re able to proactively manage your restaurant. Analyze and Reevaluate Your Menu Design. Ask for a free demo today.

Cash Management 88

Cash Management Online Ordering Inventory Seasonal Menu 88

Restaurant365

JULY 29, 2020

By paying special attention to breaking down your historical sales reports by their date, time, and season, you’ll be better positioned to identify trends in your customers’ behavior, which will directly impact how you’re able to proactively manage your restaurant. Analyze and Revaluate Your Menu Design. Ask for a free demo today.

Cash Management 78

Cash Management Online Ordering Inventory Seasonal Menu 78

Black Box Intelligence

JULY 26, 2022

New data from Black Box Intelligence confirms fewer price hikes positively impacts intent to return; leads to increase in guest traffic and sales. Restaurants are experiencing strong headwinds as the industry hits peak Summer season. Price it Right: Higher Average Checks Linked to Lower Intent to Return and Decrease in Traffic.

Fast Casual 78

Fast Casual Point of Sale 2022 Fine Dining 78

Mad Mobile

FEBRUARY 22, 2024

Augmented Reality (AR) Transforms menus into interactive 3D visuals of dishes and displays nutritional information. Enriches menu selection and caters to health-conscious diners. AI technology can analyze past orders, dietary restrictions, and even weather data to curate a menu just for you. Talk about efficiency on steroids!

2024 40

2024 Technology Customer Experience Dietary Restrictions 40

Margin Edge

AUGUST 6, 2019

Creating recipes and setting your initial menu pricing is Restaurant 101. Your recipe costing is based on specific ingredient prices, and those will change frequently even if you’ve negotiated set costs with your suppliers. In that case, you can keep your entire menu constantly in check without it becoming a full-time job.

Dine-in 44

Dine-in Food Point of Sale Fast Casual 44

Marketman

DECEMBER 21, 2019

Even seasoned restaurant owners find themselves overwhelmed and unsure about the many aspects of restaurant management. With constant digital advancements, more restaurants are investing in restaurant management software to help automate processes from billing, invoices and payment processing, to even table and menu management.

Management 52

Management Management Cash Management Inventory 52

Black Box Intelligence

JULY 26, 2022

New data from Black Box Intelligence confirms fewer price hikes positively impacts intent to return; leads to increase in guest traffic and sales All growth numbers are year over year unless specified. Restaurants are experiencing strong headwinds as the industry hits peak Summer season. The result?

Fast Casual 40

Fast Casual Point of Sale 2022 Fine Dining 40

Marketman

NOVEMBER 13, 2019

Your food cost percentage allows you to asses if an item on the menu is profitable or not. This will fluctuate as your suppliers are subject to change their prices. Whether it’s seasonal or there’s a shortage of a particular product on the suppliers’ end, a high selling product may become non-profitable if the price spikes.

Point of Sale 40

Point of Sale Inventory Seasonal Menu Food Order 40

Marketman

NOVEMBER 13, 2019

Your food cost percentage allows you to asses if an item on the menu is profitable or not. This will fluctuate as your suppliers are subject to change their prices. Whether it’s seasonal or there’s a shortage of a particular product on the suppliers’ end, a high selling product may become non-profitable if the price spikes.

Point of Sale 40

Point of Sale Inventory Seasonal Menu Food Order 40

ChowNow

SEPTEMBER 13, 2019

Seventy-seven percent of your customers will visit your website before deciding to dine in or order out, and the most important factor in their decision is your menu. When your guests order online , they principally interact with your menu, effectively making it your salesperson. Tell a story about your menu with strategic labeling.

Menu 111

Menu Online Ordering Seasonal Menu Dietary Restrictions 111

Bingage

NOVEMBER 18, 2019

Offering Combos in trend now, it is shown in the study that combos deal attract customers, The attractive prices that you offer on a combo offer will give the result of increased sales of multiple products at once. Ask for a Free Demo Now! Confuse how it works? Leverage Your current customer database.

Loyalty Program 81

Loyalty Program Social Media Email Marketing Advertising 81

Margin Edge

JULY 10, 2019

When you create a dish, you carefully calculate your costs , tweak the recipe and calculate a portion size and selling price based on your food cost, labor and competitive situation. Once that price is set, it can be difficult to track how and when the recipe costs change. 2) Maximizes Profits Per Plate.

Management 50

Management Management Point of Sale 2019 50

Apicbase

MAY 21, 2024

Whether launching a new concept or expanding into a different market, menu development is critical for a restaurant’s success. That means balancing brilliant ideas with practicality and taking the time to consider all variables that can impact food costs , menu scalability, and customer first impressions. What is Menu Development?

Menu 52

Menu Dietary Restrictions Allergens Seasonal Menu 52

Restaurant365

MARCH 10, 2020

Your POS system tracks valuable information, such as your sales data, that allows you to automatically calculate your theoretical inventory based on the menu items ordered by customers. Adapting your order quantities according to your inventory levels is especially important as seasonal fluctuations occur in your sales. Invoice errors.

Inventory 103

Inventory Management Management Waste 103

Buzztime Business

APRIL 16, 2024

2) Mexican-Southern Food Fusion Whip up a fusion menu as one of your Derby Day and Cinco de Mayo promotions: Mexican Shrimp and Grits: Toss shrimp in a lime-cilantro tequila sauce and add corn to the grits…easy! The winning margarita stays on the menu in May. Tell guests to throw on their wildest hat and compete to win a gift card.

Events 78

Events Coupons Seasonal Menu Bar 78

7 Shifts

FEBRUARY 8, 2024

Get a Demo 6. It’s a suite of tools for restaurants that includes online ordering, order integration, menu management, smart pricing, and more. Menu items might not be available. Hootsuite ( Apple | Android ): For more seasoned social media users, it's a more powerful option for publishing and reporting.

Operations 367

Operations Management Management Mobile Ordering 367

7 Shifts

FEBRUARY 8, 2024

Get a Demo 6. It’s a suite of tools for restaurants that includes online ordering, order integration, menu management, smart pricing, and more. Menu items might not be available. Hootsuite ( Apple | Android ): For more seasoned social media users, it's a more powerful option for publishing and reporting.

Operations 352

Operations Management Management Mobile Ordering 352

Restaurant365

MARCH 10, 2020

Your POS system tracks valuable information, such as your sales data, that allows you to automatically calculate your theoretical inventory based on the menu items ordered by customers. Adapting your order quantities according to your inventory levels is especially important as seasonal fluctuations occur in your sales. Invoice errors.

Inventory 78

Inventory Management Management Waste 78

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?

Menu 52

Menu Operations Point of Sale Seasonal Menu 52

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

Restaurant365

FEBRUARY 22, 2022

Detailed POS data integrated with your restaurant accounting and operations drives important insights in sales reporting, labor details, recipe costing, menu engineering, and advanced business analytics. Improve Margins on Menu Items. Analytics can help you make decisions about your menu. Optimize Labor.

Point of Sale 147

Point of Sale POS Inventory Seasonal Menu 147

Restaurant365

APRIL 30, 2020

For example, restaurant reporting may be a profit and loss statement or it may involve comparing your profit margin between specific periods of time or analyzing labor hours between this year and last year’s holiday season. Restaurant analytics, on the other hand, go deeper than restaurant reporting.

Loyalty Program 78

Loyalty Program Point of Sale Seasonal Menu Inventory 78

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. If your restaurant business switched to a delivery or takeout only model during the pandemic, you may have slimmed down your menu offerings, as well as your inventory. Conclusion.

Loyalty Program 88

Loyalty Program Point of Sale Guest Recovery Seasonal Menu 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 184

Food Safety Mobile Ordering Online Ordering Kitchen Safety 184

Restaurant365

SEPTEMBER 24, 2020

For starters, based on insights gained from the menu item analysis report, Maru changed up the menu. Overall, we reduced our menu options by about 20% so that we could focus on our more profitable and more popular items. And with that, we got into contract pricing with our vendors. Schedule a Demo Schedule My R365 Demo.

Hospitality 60

Hospitality Point of Sale Food Demo 60

Xtra Chef

DECEMBER 2, 2020

This process doesn’t even take fluctuating ingredient prices into account. You and your team are likely recording prices for the items from the first time they appeared on your inventory count sheet. Unless you have access to real-time data for prices from each of your vendors, you’re calculating cost based on old data!

Inventory 91

Inventory Management Management Cash Management 91

Apicbase

MARCH 28, 2024

Here are some eye-opening findings: The National Restaurant Association found that 53% of restaurants report they cut menu items because of higher food costs 53% of successful operators cite food costs as their number one challenge A study by Champions 12.3 The recipe cost, menu cost, and profit margins are all calculated automatically.

Management 52

Management Management Point of Sale Kitchen Safety 52

Apicbase

JULY 20, 2023

Or having to rush out to buy replacement stock at a higher price. Enabling you to optimize your menu and take advantage of changing customer preferences. To calculate safety stock, take into account your supplier reliability, seasonal fluctuations in sales numbers, and the shelf life of ingredients. Schedule a demo

Inventory 40

Inventory Food Safety Cash Management Waste 40

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. Facilitates weekly reporting due to the cyclical and seasonal nature of the industry.

Cash Management 90

Cash Management Point of Sale Tip Distribution Inventory 90

Modern Restaurant Management

JUNE 19, 2020

” Features include: Ingredient Price Tracker — Monitor item price fluctuations to audit and avoid vendor discrepancies. Product Catalog — View and manage the details of all products the restaurant has purchased, including units of measurement, price, and quantity. – Fast reordering.

Food Safety 106

Food Safety Customer Experience Website Management Employee Relations 106