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

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

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

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

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 Seasonal Menu 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 Seasonal Menu Food Order 40

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 36

Social Media Seasonal Menu Online Ordering 2013 36

Modern Restaurant Management

OCTOBER 18, 2019

Winnow Raises $20M to Fight Food Waste. The company, with US offices located in Iowa City, has recently made headlines in the country, having been selected as a food waste innovator and recipient of the Zero Hunger | Zero Waste Kroger Foundation Grant. 63 million tons of food is wasted every year. ” Marc Zornes.

Waste 104

Waste Food Franchise Franchising 104

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 49

Management Management Point of Sale 2019 49

Web Diner

SEPTEMBER 17, 2020

Someone once said: “Half the money I spend on advertising is wasted; the trouble is, I don’t know which half.” Restaurants are used to uncertainty, seasonality, and sudden shifts based on the economy. Schedule your free 30-minute demo and find out more about what Webdiner can do for your business. Stay Engaged and Engage.

Marketing 36

Marketing Email Marketing Social Media Online Ordering 36

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

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.

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. 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.

Operations 352

Operations Management Management Mobile Ordering 352

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

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

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 Point of Sale Mobile Ordering Inventory 120

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

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

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

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

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

Using PAR levels to guide your purchasing decisions helps you avoid: Overstocking – tying cash up in unnecessary stock that is at risk of passing its best-before date and going to waste. Reduced Waste and Spoilage There’s a fine balance to be struck between being overstocked and risking running out of an item.

Inventory 40

Inventory Food Safety Cash Management Waste 40

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

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

Modern Restaurant Management

SEPTEMBER 14, 2021

The offer comes as restaurants brace for a second fall and winter season navigating COVID -19, and as operations become even more complex amidst vaccine requirements, tracking, and more operational challenges. Real-Time Menu Optimization : Promote items with short preparation times (or higher margins) when things are busy.

Food 173

Food Tip Distribution Guest Recovery Food Safety 173

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 Waste 78

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