Restaurant365

NOVEMBER 20, 2020

After implementing weekly inventories, Eli’s was generating the data needed to monitor whether menu items were priced correctly. The easy reporting in Restaurant365 allowed Mr. Steinbach to quickly pull food costs and cross-examine menu prices.

Demo 148

Demo Point of Sale Cash Management Waste 148

QSR Automations

JANUARY 22, 2024

ConnectSmart® Host integrates with over 80 POS partners, ensuring that you can keep using the software you already have while harnessing the power of ConnectSmart® Suite. Schedule a demo today and witness firsthand how ConnectSmart® can elevate your restaurant to unparalleled heights!

2024 52

2024 Social Media Demo Front of House 52

Restaurant365

MAY 17, 2022

Tight integration between your r estaurant inventory management software , point of sale (POS) system and restaurant accounting software is essential for executing key restaurant tasks that help control your food costs. Why a POS system is not suitable for inventory management. The POS system doesn’t do analysis.

Inventory 78

Inventory Management Management Food 78

Mad Mobile

MARCH 1, 2024

Dynamic pricing strategies Most restaurants and bars use digital menus because of their flexibility. Restaurant tablets and kiosks allow for dynamic pricing that changes based on your needs. 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

AUGUST 19, 2021

Every time your restaurant buys, counts, transfers, or wastes inventory, it must be entered as a journal entry in your accounting general ledger. If your inventory goes to waste, or it spoils before it is sold, it is an expense that directly impacts your bottom line. So, inventory has an important place in your restaurant accounting.

Inventory 147

Inventory Management Management Employee Relations 147

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

Xtra Chef

JANUARY 21, 2021

We all know that tracking food costs is a must, allowing you to quickly identify supplier price changes, maintain accurate prime costs, and identify cost trends to make better business decisions. The most recent ingredient prices for accurate recipe costs. Exact sales figures you can obtain from a POS such as Toast.

Food 106

Food Waste Inventory Demo 106

Restaurant365

OCTOBER 4, 2019

Most restaurateurs can answer the question, “what is a point of sale (POS) system?” ” because POS systems include some of the most critical components of restaurant operations. ” How does POS integration work? Why POS integration is a vital part of restaurant accounting software.

POS 60

POS Point of Sale Cash Management Information 60

Restaurant365

FEBRUARY 25, 2022

Pay attention to menu costing and pricing. The factors that influence menu pricing are the price you paid for the food as well as delivery fees, interest, and other charges related to purchasing. Gross Profit Per Item = Price – Menu Item Cost. Let’s use the same example above for a menu pricing example. to produce.

2022 148

2022 Menu Seasonal Menu Pricing 148

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

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

Apicbase

SEPTEMBER 16, 2022

Today, restaurant operators and F&B managers like you have access to many reports, primarily thanks to advanced POS systems. Some POS-side examples include sales, payment, and footfall reports. Some POS systems even track inventory data, although that information can be patchy and out-of-date.

POS 52

POS Operations Back of House FOH 52

Restaurant365

OCTOBER 29, 2021

POS integration enables flexible payment options. To support this effort, your point of sale (POS) system, your payment methods, and your restaurant accounting system should all be fully integrated. With these POS integration connections, you can enable flexible payment options that meet customer needs.

Customer Experience 158

Customer Experience Technology Mobile Ordering Inventory 158

Restaurant365

DECEMBER 11, 2020

This way, you can take immediate action on issues like incorrect portions or food waste (explored below). Your suppliers may have experienced fluctuations in prices for ingredients in 2020. 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

NOVEMBER 19, 2020

You may need to examine recipes, your team’s prep efficiency, your vendor list, or menu item price. But you also want to know how much inventory you are actually using when an employee pushes a button on your point of sale (POS) system. Now that you have POS integrations and accurate recipes, what do you do with this information?

Food 78

Food Point of Sale Inventory Waste 78

Apicbase

MARCH 28, 2024

Real-time costing – keep your ingredient costs accurate and up-to-date with live price updates. Inventory management – connect with your POS to get real-time stock updates and stock value calculations. Product development – clean data on ingredients, allergens, and nutritional values along with recipe and menu optimization tools.

Management 52

Management Management Point of Sale Kitchen Safety 52

Restaurant365

JANUARY 13, 2021

Your point-of-sale (POS) system can connect your labor hours to the sales generated or customers served per labor hour. Your vendor prices have a large impact on your CoGS. By keeping a regular eye on your supplier ingredient prices, you can proactively keep supply costs low. Evaluate Suppliers and Supply Costs Regularly.

Management 78

Management Management Point of Sale Waste 78

Mad Mobile

JANUARY 30, 2024

Mobile POS : Handheld POS devices can be carried anywhere in a restaurant, which reduces the need for servers to make constant trips to and from anchored central POS stations. It can also help restaurants save on food costs and waste. All orders go from a digital device and directly to the kitchen.

Ordering 40

Ordering Mobile Ordering Customer Service Customer Experience 40

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. item name, description, unit of measure, count number, unit price and total, and category total. Include separate sections for each category (e.g.,

Inventory 78

Inventory Management Management Food Supply 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. Pot washers : are responsible for cleaning pots, pans, dishes, and cutlery, keeping the kitchen clean, and disposing of waste.

Back of House 52

Back of House FOH BOH Front of House 52

Focus POS

JUNE 17, 2019

What is restaurant point of sale (POS) software? If you want to improve these areas and add functionality, or if your current system isn’t performing as well as it should, it’s time to make the switch to a new POS system. Generic POS systems may not have all of the features and capabilities that a restaurant needs.

Point of Sale 113

Point of Sale Cash Management POS Franchise 113

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

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. The variance between these two numbers is food waste, breakage and theft. Price your menu with food cost percentage in mind.

Food 78

Food Inventory Point of Sale Waste 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. Implementing New Pricing.

Waste 78

Waste Cash Management Point of Sale Inventory 78

Restaurant365

JANUARY 27, 2022

QR code menus enable you to easily adjust pricing, change menu items, or add and remove dishes across multiple locations. The ease of making changes to a QR code menu allows you to reduce food waste by adding specials to quickly sell inventory that’s approaching its expiration date. Schedule a free demo of Restaurant365 today.

Mobile Ordering 148

Mobile Ordering Social Media Customer Experience Online Ordering 148

Restaurant365

DECEMBER 16, 2021

Because your vendor pricing has an enormous impact on your overall food cost, consider keeping close tabs on vendor pricing by running receiving reports every two to three days. AvT analysis after your inventory counts can help you pinpoint where you can add efficiencies and reduce waste within your food cost. Labor reports.

Operations 78

Operations Point of Sale Employee Relations Waste 78

Restaurant365

SEPTEMBER 24, 2020

Additionally, she was wasting time on bank reconciliation, spending between seven and 35 hours per month on the task each month for the seven locations. Castillo, the report helped the restaurant group significantly reduce food waste. For ribeye, we found that it was such a high waste item that it wasn’t very profitable.

Hospitality 60

Hospitality Point of Sale Food Demo 60

Restaurant365

JUNE 24, 2020

One cause for rising CoGS might be because your suppliers have increased prices on your ingredients. If a particular ingredient has gone up in price, you may want to. seek a different supplier, try negotiating a lower contract price with your current supplier. Menu costing doesn’t have to be a time consuming and costly process.

Point of Sale 78

Point of Sale POS Inventory Employee Relations 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

APRIL 30, 2020

From single-unit to international restaurant groups, all businesses are now generating data through technology like point of sale (POS) systems, restaurant management software, or staff scheduling tools. By using analytics, fueled by sales data pulled from your POS system, you can identify your most popular items.

Loyalty Program 78

Loyalty Program Point of Sale Seasonal Menu Inventory 78

Restaurant365

OCTOBER 30, 2020

Daily issues with your inventory control can lead to food waste levels that skew your monthly margins. Restaurants carry lots of inventory that is perishable, so an investment in inventory can quickly be wasted if it isn’t managed correctly. Improper scheduling with your staffing can lead to ballooning labor costs over time.

Operations 78

Operations Management Management Inventory 78

Restaurant365

MAY 27, 2021

Your theoretical food cost assumes no mistakes, no incorrect portions, and no food waste. The difference between your AvT food cost shows your lost profit, representing inventory costs that were wasted. Start optimizing your restaurant food costs by reviewing the variance and addressing the root causes of food waste. Conclusion.

Point of Sale 78

Point of Sale Inventory Waste Food Order 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. The variance between the two represents lost profit because of wasted inventory or mistakes, and it gives you a starting point for addressing the root causes of food cost inefficiencies. Another bonus?

BOH 78

BOH FOH Point of Sale Back of House 78

Restaurant365

JUNE 4, 2021

Many restaurant management systems or Point of Sale (POS) systems now have the tools and features you need to implement rewards. To inform your decisions, leverage menu engineering to evaluate your pricing and profit margin on individual menu items. If you haven’t yet started a loyalty program, consider implementing one.

Loyalty Program 78

Loyalty Program Point of Sale Inventory Customer Service 78

Xtra Chef

OCTOBER 28, 2020

Having too much cash tied up in inventory can lead to negative cash flow and food waste if ingredients aren’t used before their expiration date. The software can track inventory levels and cost of goods sold (COGS) in real time and prevent common errors caused by manual data input, new vendors or items, or outdated pricing.

Inventory 78

Inventory Management Management Cash Management 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. Once you know where that variance lies, you can start diving into individual ingredients to figure out what is causing food waste. Ask for a free demo of Restaurant365 today.

Loyalty Program 88

Loyalty Program Point of Sale Guest Recovery Seasonal Menu 88

Apicbase

NOVEMBER 14, 2022

1 Track actual stock numbers to minimise waste & unlock capital. Tracking actual stock numbers (keeping stock variance close to zero) helps you identify and eliminate waste generators, such as overstocking, poor storage practices, overplating, pilferage, and similar. Use this dashboard as a menu profitability pulse-check.

Point of Sale 52

Point of Sale Tip Distribution Front of House Waste 52