Restaurant365

SEPTEMBER 10, 2021

The data from inventory management can help you place more accurate orders, calculate exact food costs, make informed menu changes, and address potential sources of food waste. However, it doesn’t account for potential real-life areas of inventory waste, like portioning mistakes, kitchen waste, or server errors.

Inventory 138

Inventory Management Management Point of Sale 138

ChowNow

MARCH 8, 2022

Don’t devalue your menu. You want to save money by giving away something that doesn’t cost you much, but let’s face it – by offering promotions that aren’t attractive, you’re not only devaluing your menu items but you’re wasting your resources by offering something that customers won’t care about. We understand!

Mobile Ordering 148

Mobile Ordering Online Ordering Demo Customer Service 148

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. Food waste due to spoilage, miscalculated portions, food spillage, and refires. To learn more about these four factors that cause restaurant food waste and how you can track and reduce it, read this post. .

Food 106

Food Waste Inventory Demo 106

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. Controlling food costs.

Inventory 148

Inventory Food Order Customer Experience Waste 148

Mad Mobile

FEBRUARY 26, 2024

Loss, waste, inconsistency — without careful management of bar inventory, you’re quickly losing a decent chunk of money. You may be wasting 10% of product We may be talking about bar inventory here, but food waste trends bear mentioning. Outline procedures for delivery logs, counting, waste tracking and reconciling variances.

Inventory 40

Inventory Bar Management Management 40

Restaurant365

DECEMBER 11, 2020

This way, you can take immediate action on issues like incorrect portions or food waste (explored below). 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.

2021 136

2021 Cash Management Management Management 136

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. Plus, soups are a great way to use leftover meats and vegetables that are close to expiration, reducing food waste (and the profit margins on these items can be huge).

Outdoor 148

Outdoor Seasonal Menu Point of Sale Dine-in 148

Restaurant365

JULY 21, 2021

How do you keep track of all these different shipments and ingredients to minimize food waste, ensure you are prepared for service, and optimize what you’re spending on your ingredients? This means that for restaurant owners and operators, the budget you have invested in product can quickly go to waste if inventory control isn’t top of mind.

Inventory 78

Inventory Management Management Waste 78

Restaurant365

OCTOBER 16, 2019

When tightly integrated with both the accounting system and POS system, inventory tracking is a more useful, accurate tool that can be used to lower cost of goods sold (CoGS), minimize food waste, and better allocate ingredients. Mapping your recipes to your POS system menu items helps you understand and control your food costs.

Inventory 113

Inventory Management Management POS 113

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

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). Preventing food waste from happening in the first place is the best thing you can do to save on your food cost. 12 tips to keep your kitchen staff focused on food waste reduction.

Compost 88

Compost Food Waste Front of House 88

Restaurant365

OCTOBER 29, 2021

With QR codes, guests needn’t touch a menu or even a paper receipt. QR codes can be used to streamline how guests reserve a spot in line, as well as how a customer views a menu and places an order. Tight inventory control ensures menu item availability. Schedule a free demo of Restaurant365 today.

Customer Experience 158

Customer Experience Technology Mobile Ordering Inventory 158

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. How to calculate food cost percentage.

Food 78

Food Inventory Point of Sale Waste 78

Restaurant365

MAY 17, 2022

Whenever your restaurant group acquires, counts, transfers, or wastes inventory, it must be entered as a journal entry in your accounting general ledger. Restaurant-specific accounting technology automates the journal entry process. Record waste as an integral part of food inventory management.

Inventory 78

Inventory Management Management Food 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.

2024 52

2024 Technology Customer Experience Sustainability 52

Modern Restaurant Management

JANUARY 3, 2024

This serves as a demo version of a guest’s visit. Implement eco-friendly practices, such as reducing waste or using sustainable packaging. However, it can be successfully implemented in restaurants with a diverse menu. They subconsciously place themselves in this atmosphere and see how comfortable they are there.

2024 208

2024 Social Media Customer Experience Events 208

Restaurant365

AUGUST 4, 2020

When that inventory is wasted, stolen or spoiled before it’s sold, it must be written off as an expense in the books. If it’s not on your shelf, it can’t be stolen, spoiled or wasted. The key to minimizing food waste that can eat into your profits is effective restaurant inventory management.

Inventory 78

Inventory Management Management Cash Management 78

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. Optimizing your inventory turnover rate allows you to avoid waste and maintain quality standards. Track your cost of goods sold.

BOH 78

BOH FOH Point of Sale Back of House 78

Restaurant365

SEPTEMBER 3, 2021

The difference between the two represents food that is being wasted due to errors, spoilage, or improper usage. Minimizing Food Waste. In addition to examining inventory and purchasing processes, a profitability strategist can also develop strategies for mitigating food waste. Schedule a demo of Restaurant365.

Waste 78

Waste Cash Management Point of Sale Inventory 78

Apicbase

MARCH 28, 2024

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. 86’d – when an item on the menu has run out, it is 86’d.

Back of House 52

Back of House FOH BOH Front of House 52

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. It can also help restaurants save on food costs and waste. Restaurant benefits of tableside ordering 1.

Ordering 40

Ordering Mobile Ordering Customer Service Customer Experience 40

Mad Mobile

FEBRUARY 5, 2024

You’ll see a reduction in food waste as your order accuracy increases, and you’ll have the data to back it up ! Implementing a tableside ordering system like CAKE can help managers and owners track inventory and update menus on the fly. Learn more about tableside ordering and schedule a demo today!

Ordering 52

Ordering Fast Casual Mobile Ordering Fine Dining 52

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. Just request a demo to get started today!

Management 91

Management Management Food Inventory 91

Restaurant365

JULY 9, 2020

Knowing these essential metrics enables you to make more informed supply orders, and tight inventory control helps you reduce food waste, adding to your bottom line. Your CoGS is made up of the products you purchase to create the menu items your restaurant sells. Restaurant inventory spreadsheet basics.

Inventory 78

Inventory Management Management Food Supply 78

Restaurant365

MARCH 10, 2020

If it’s not on the shelf, it can’t be stolen, spoiled or wasted. So, the key to minimizing food waste that can eat into your profits is effective restaurant inventory management. The better and more streamlined your inventory control , the less food waste in your kitchen and the more money added to your bottom line.

Inventory 103

Inventory Management Management Waste 103

Xtra Chef

SEPTEMBER 20, 2019

Others are modifying menu items or raising prices to offset rising costs. xtraCHEF’s Perspective on Food Waste featured in the Restaurant Success Report 2019. Most restaurants have creative ways to reduce waste from repurposing leftover kitchen trim to composting. Restaurants have multiple ways of tackling these issues.

Compost 60

Compost Waste Inventory Audits 60

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.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

Apicbase

NOVEMBER 14, 2022

They’re divided into four categories: Inventory & purchasing insights Restaurant sales insights Menu & menu engineering Employee & labour insights. 1 Track actual stock numbers to minimise waste & unlock capital. 2 Keep tabs on item price evolution to safeguard menu profitability.

Point of Sale 52

Point of Sale Tip Distribution Front of House Waste 52

Restaurant365

DECEMBER 4, 2020

Then, with revised forecasts, you can look to adjust your menu, food costs, and labor spend to match your new projections. Maintaining accurate, profitable menu pricing and planning. If your restaurant pivoted toward off-premise channels like takeout and delivery, it is likely that you have had to adjust your menu in 2020.

2021 78

2021 Operations Mobile Ordering Social Media 78

Restaurant365

MARCH 10, 2020

If it’s not on the shelf, it can’t be stolen, spoiled or wasted. So, the key to minimizing food waste that can eat into your profits is effective restaurant inventory management. The better and more streamlined your inventory control , the less food waste in your kitchen and the more money added to your bottom line.

Inventory 78

Inventory Management Management Waste 78

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. No vendor will have every item on your purchasing menu, every time that you need it. Schedule a free demo of Restaurant365 today. Have a backup vendor.

Food 78

Food Food Truck Food Order Food Supply 78

Restaurant365

MAY 27, 2021

For restaurants, forecasting involves estimating crucial information like future sales, customer traffic, or menu ordering mix based on historical data. CoGS may have fluctuated during the last year as you pivoted your business model to a limited menu, takeout, or delivery. Request a demo of Restaurant365 today.

Point of Sale 78

Point of Sale Inventory Waste Food Order 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.

Loyalty Program 78

Loyalty Program Point of Sale Inventory Customer Service 78

Xtra Chef

APRIL 22, 2020

Inventory in the industry is subject to price fluctuations, spoilage, spills, and waste, and with the fast pace of any given day, reporting inaccuracies are often the norm. Request a demo with us today to see how else our software can save you money, both today and in a post-coronavirus world. Even better?

Cash Management 80

Cash Management Back of House Inventory Seating 80

Restaurant365

APRIL 20, 2022

This means ensuring that you keep popular items on your menu and are enforcing adherence to the recipe. You can optimize food usage and reduce waste. Schedule a free demo of Restaurant365 today. If that item was enjoyed the first time, most likely the customer will return for that very same item and experience again.

Loyalty Program 78

Loyalty Program Customer Service Employee Relations Customer Experience 78

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. This helps to ensure that the restaurant has the necessary ingredients at all times while avoiding overstocking and reducing waste.

Point of Sale 52

Point of Sale POS Management Management 52

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