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 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

Lavu

APRIL 17, 2025

Real-time inventory tracking helps restaurants save money by cutting food waste, improving stock management, and streamlining operations. Heres what it does: Reduces Waste : Tracks expiration dates and prioritizes older stock (FIFO method). Start using real-time tracking to save time, reduce waste, and improve profitability.

Inventory 78

Inventory Food Waste Mobile Ordering 78

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 221

Outdoor Seasonal Menu Seating Dine-in 221

Xtra Chef

NOVEMBER 18, 2020

Food waste is a serious environmental and humanitarian issue. But restaurant food waste poses a huge problem for overall profitability in the business: The U.S. Department of Agriculture estimates that restaurants waste $162 billion in food each year. After all, when food is wasted at a restaurant, money and profits are, too.

Waste 110

Waste Food Front of House Compost 110

7 Shifts

JULY 25, 2024

This way, you reduce food waste and generate revenue from products that would otherwise go unused. Novice home cooks who want to hone their skills through the step-by-step instructions included with meal kits Meal kits and subscription boxes both offer a steady income stream for restaurants, even during slow seasons.

2024 243

2024 Loyalty Program Point of Sale Online Ordering 243

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. More accurate forecasts result in less food waste, more accurate labor costs, and an overall better guest experience. Menu items might not be available. Apple | Android 16.

Management 367

Management Management Operations 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. More accurate forecasts result in less food waste, more accurate labor costs, and an overall better guest experience. Menu items might not be available. Apple | Android 16.

Management 352

Management Management Operations Mobile Ordering 352

Lavu

MAY 5, 2025

Track inventory in real time : Avoid waste and shortages with automated stock updates. Access mobile reports : View sales, menu performance, and staff hours from anywhere. Overstocking leads to waste, understocking causes last-minute orders, and inaccurate counts can result in lost sales and increased labor costs.

POS 78

POS Operations Mobile Ordering Cash Management 78

Web Diner

MAY 9, 2025

Top-performing restaurants adjust their ad spend based on peak booking times, seasonal trends, and local events. Advanced analytics reveal which menu items drive the most interest, optimal posting times for different audience segments, and the most effective ad formats for various objectives. for every $1 spent on social advertising.

Social Media 36

Social Media Waste Ordering Advertising 36

Restaurant365

JANUARY 7, 2022

Yet, unfortunately, it looks as if we are to have another winter season of adjustments ahead with the Omnicron variant predicted to peak in the United States in January of 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.

Outdoor 148

Outdoor Seasonal Menu Point of Sale Dine-in 148

Lavu

APRIL 25, 2025

.” – Village Cafe, General Manager [1] POS Demo Restaurant-Specific Features: How Does a POS System Work to Improve Efficiency and Service? This ensures your digital menu stays consistent and up to date. This prevents stockouts, minimizes waste, and helps restaurants and retail businesses stay on top of their inventory.

POS 78

POS Point of Sale Cash Management Mobile Ordering 78

Restaurant365

FEBRUARY 25, 2022

Pho is essentially a richly seasoned beef broth that is ladled over rice noodles and thinly sliced beef, chicken, or seafood and accompanied by fresh herbs, fish sauce, bean sprouts, chilies, and limes for additional flavor. Pay attention to menu costing and pricing. Gross Profit Per Item = Price – Menu Item Cost. to produce.

2022 148

2022 Menu Seasonal Menu Pricing 148

Restaurant365

FEBRUARY 22, 2022

There’s sales and customer data, labor performance data, and even data telling you how much food you waste. 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.

Point of Sale 147

Point of Sale POS Inventory Seasonal Menu 147

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. This way, you can take immediate action on issues like incorrect portions or food waste (explored below). Cost out your menu items and recipes.

2021 136

2021 Cash Management Management Management 136

Focus POS

MAY 5, 2020

Bad decisions can cost big bucks in lost income and waste, so it’s smart business to monitor inventory levels, expiration dates, and reorder at the appropriate time. This technology also tells you what menu items are selling out, what’s sitting around in the kitchen about to expire, and how quickly menu items are being sold.

POS 120

POS Mobile Ordering Point of Sale Inventory 120

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. More accurate forecasts result in less food waste, more accurate labor costs, and an overall better guest experience.

Management 195

Management Management Operations Point of Sale 195

Open for Business

OCTOBER 15, 2024

Inventory control Understand how to keep track of your inventory, place orders efficiently, and minimize waste. Create weekly schedules that account for seasonal changes and special events. Equipment maintenance Do hands-on demos of basic troubleshooting and upkeep for key restaurant equipment.

Training 60

Training Management Management Loyalty Program 60

Lavu

MAY 30, 2025

Related: Cash Discounting for Restaurants: A Guide to Getting Started #2) Avoid food waste with better inventory management. Even so, food waste is a huge problem in the restaurant industry. A study found that the restaurant industry loses around $162 billion per year in food waste. Food goes to waste when inventory expires.

Cash Management 78

Cash Management Online Ordering Waste Inventory 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

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. Accurate restaurant inventory management is the key to reducing food waste, and inventory is informed by data.

Loyalty Program 78

Loyalty Program Point of Sale Seasonal Menu Inventory 78

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 69

Dine-in Food Point of Sale Seasonal Menu 69

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. Restructure Your Seasonal Forecasts for 2020.

Cash Management 97

Cash Management Seasonal Menu Inventory Email Marketing 97

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.

Loyalty Program 88

Loyalty Program Point of Sale Guest Recovery Seasonal Menu 88

Xtra Chef

DECEMBER 2, 2020

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. As a result, COGS can be calculated precisely, and you can make better business decisions, like informed changes to your menu prices.

Inventory 91

Inventory Management Management Cash Management 91

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

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

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. For starters, based on insights gained from the menu item analysis report, Maru changed up the menu. She also said the company wasn’t getting daily sales information.

Hospitality 60

Hospitality Point of Sale Food Demo 60

Restaurant365

AUGUST 6, 2021

Forecasting can help prevent understaffing that results in negative customer experiences, as well as overstaffing that wastes labor hours. It can also help you order inventory and prep at appropriate levels, ensuring you are not contributing to food waste or running out of key items from your menu.

Point of Sale 78

Point of Sale Inventory 2021 2020 78

Margin Edge

JULY 10, 2019

Old Ebbitt and the other restaurants in the group have ever-changing seasonal menus and extremely high sales volumes (Old Ebbitt alone served 1.5 This information is invaluable and can help you zero in on potential issues of waste, theft, portion control and other forms of shrinkage that can erode your margins.

Management 74

Management Management Point of Sale 2019 74

Apicbase

AUGUST 29, 2024

In this article, we explore the benefits of centralising inventory, optimising menu design, standardising staff training, and more. Discover how Apicbase’s robust platform provides the tools you need to streamline your processes, reduce waste, and boost your bottom line. What Is Food and Beverage Management?

Beverage 52

Beverage Operations Management Management 52

Web Diner

SEPTEMBER 2, 2020

As a restaurant, you can also promote seasonal products, seasonal promotions or specials, or something as simple as an updated menu. The time-sensitive nature of the ad will drive conversions, either through novelty (a new location, a new menu item, etc.) 2 – Target Your Facebook Ads Geographically. This is Hard.

Social Media 65

Social Media Seasonal Menu Online Ordering 2013 65

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

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 Customer Experience Loyalty Program 40

Apicbase

JUNE 11, 2024

Book a Demo 2. Outsource Secondary Menu Items If you’re following the same strategy as most large operation managers, your focus is on “big money” items, i.e., high-cost and high-demand items like meats, dairy, and produce. by installing an additional cooler) helps minimise food waste. These systems are impractical.

Supplies 52

Supplies Management Management Food Supply 52

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

Marketman

NOVEMBER 13, 2019

By only purchasing the highest performing products you can cut down on waste in the kitchen, in your stock rooms and your accounts. Your food cost percentage allows you to asses if an item on the menu is profitable or not. The cost of goods sold breaks down how much goes into the raw materials to produce your menu.

Point of Sale 40

Point of Sale Inventory Small Business Food Order 40

Marketman

NOVEMBER 13, 2019

By only purchasing the highest performing products you can cut down on waste in the kitchen, in your stock rooms and your accounts. Your food cost percentage allows you to asses if an item on the menu is profitable or not. The cost of goods sold breaks down how much goes into the raw materials to produce your menu.

Point of Sale 40

Point of Sale Inventory Small Business Food Order 40