7 Shifts

FEBRUARY 8, 2024

OpenTable seats around 1.6 OpenTable offers unique back-end benefits to restaurants, too, providing a customer management system, seating optimization tools, and monetizable experiences restaurants can use to grow their reach, turn guests into regulars, and reduce chaotic peaks and valleys. Get a Demo 6. Apple | Android 4.

Management 367

Management Management Operations Mobile Ordering 367

7 Shifts

FEBRUARY 8, 2024

OpenTable seats around 1.6 OpenTable offers unique back-end benefits to restaurants, too, providing a customer management system, seating optimization tools, and monetizable experiences restaurants can use to grow their reach, turn guests into regulars, and reduce chaotic peaks and valleys. Get a Demo 6. Apple | Android 4.

Management 352

Management Management Operations Mobile Ordering 352

Modern Restaurant Management

AUGUST 5, 2020

Fun and laid-back with an elevated approach to hospitality, Doc’s offers ample seating at the bar as well as dedicated drink service throughout the food hall. To provide all with the utmost confidence in public dining after COVID-19, Dr. Murphy’s Food Hall offers spacious seating areas, modular tables, an 800 sq.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

Lavu

APRIL 25, 2025

Restaurant-Specific Tools : Manage menus, seating, reservations, and customer preferences. ” – Village Cafe, General Manager [1] POS Demo Restaurant-Specific Features: How Does a POS System Work to Improve Efficiency and Service? Cloud-Based Benefits : Access your business data remotely, get automatic updates, and enjoy 99.9%

POS 78

POS Point of Sale Cash Management Mobile Ordering 78

Restaurant365

JANUARY 7, 2022

Remember that your outdoor space is an extension of your brand and should reflect the ambience that those seated inside enjoy. 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). Streamline your operations.

Outdoor 148

Outdoor Seasonal Menu Point of Sale Dine-in 148

7 Shifts

MARCH 10, 2022

OpenTable seats more than one billion diners per year and serves as a reservation provider for more than 60,000 restaurants and venues. Get a Demo. More accurate forecasts result in less food waste, more accurate labor costs, and an overall better guest experience. Apple | Android. RUN Powered by ADP.

Management 195

Management Management Operations Point of Sale 195

Restaurant365

JANUARY 27, 2022

With QR code menus that offer ordering capabilities, guests can order as soon as they’re seated. 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. Streamline Operations.

Mobile Ordering 148

Mobile Ordering Social Media Customer Experience Online Ordering 148

Restaurant365

OCTOBER 31, 2019

Although Zia Taqueria has only about 75 seats and just two locations, accounting and operations were both a constant struggle. In addition, I was wasting a great deal of time entering data into my POS system for inventory and then entering it all again into QuickBooks for accounting. Schedule a Demo Schedule My R365 Demo.

Demo 17

Demo Cash Management Back of House 2008 17

Restaurant365

JULY 24, 2020

With a ghost kitchen, your sales are not limited by the number of seats at your restaurant. Managing your restaurant inventory helps you prevent waste, lower your food cost, and increase your bottom line. Just as in your on-premise operation, it is wise to examine inventory costs and food waste to increase profit margin on each dish.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

Lavu

JULY 4, 2025

They also support First-In, First-Out (FIFO) tracking, helping reduce spoilage and waste. Considering that up to 10% of purchased food inventory is wasted in restaurants, these tools directly contribute to saving money. Smart inventory systems provide detailed usage data, which can strengthen supplier negotiations.

2025 60

2025 Technology Mobile Ordering Loyalty Program 60

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. As a result of the successful pivot, the owners of Tucker Silk Mill are already planning to reduce the number of seats in their cafe to make room for more grocery items.

Cash Management 80

Cash Management Back of House Inventory Seating 80

Restaurant365

NOVEMBER 19, 2020

Actually having numbers mapped to inventory use gives you the opportunity to examine the “why” behind your food cost variance (shrinkage, waste, breakage of contract prices, etc). With restaurant inventory systems in place, management has the bandwidth to spend time on increasing portioning accuracy or monitoring food waste.

Food 78

Food Point of Sale Inventory Waste 78

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

Smart Systems Pro

APRIL 3, 2019

My restaurant knows its dollars per square foot and or dollars per seat ­­­ _. In my restaurant we use tools such as a key item report and waste sheet to control our food costs ­­­ _. My restaurant has a detailed monthly budget that everyone in the management team understands and is expected to achieve ­­­ _. Cost of Goods Sold.

Management 72

Management Management Cash Management Front of House 72

Restaurant365

JUNE 24, 2020

Once you identify the gap, you can streamline troubleshooting activities like addressing waste, errors, portioning mistakes, and theft. A daily review of your CoGS will make your restaurant managers aware of issues such as waste, theft and portioning mistakes so that they can take immediate action.

Point of Sale 78

Point of Sale POS Inventory Employee Relations 78

Restaurant365

JUNE 4, 2021

You only have a limited number of seats in your restaurant and table turns possible in a night. The food cost variance represents the food waste that comes from improper portioning, mistakes, or wasted ingredients. Schedule a demo of Restaurant365. Increase Average Check Size.

Point of Sale 78

Point of Sale Loyalty Program Inventory Customer Service 78

Apicbase

JUNE 2, 2022

Shaving a percentage point off food costs here… eking out a few extra pennies by tightening up inventory procedures… stomping out waste. However, only one strategy — the food cost percentage pricing strategy — puts you in the driver’s seat of your operation. Food cost percentage pricing puts you in the driver’s seat of your operation.

Pricing 52

Pricing Menu Operations Demo 52

Apicbase

MARCH 28, 2024

Pot washers : are responsible for cleaning pots, pans, dishes, and cutlery, keeping the kitchen clean, and disposing of waste. FIFO (First In, First Out) is a stock rotation principle that ensures the oldest ingredients are used first, avoiding spoilage and reducing food waste. Book a demo

Back of House 52

Back of House FOH BOH Front of House 52

Lavu

SEPTEMBER 9, 2019

Contact Yelp Waitlist to request a demo and inquire about pricing. OpenTable’s GuestCenter platform costs $249/mo + $1 per seated online cover. Tons of food goes to waste every day because of poor inventory management. Explore the ways you can maximize your profits and reduce food waste in the process with this essential guide.

Website Management 60

Website Management Email Marketing Fast Casual Customer Service 60

Mad Mobile

MARCH 1, 2024

Once they’re seated, they can place orders when ready that go directly to the kitchen. Real-time table management Restaurant tablets provide real-time data about table turnover, allowing your staff to adjust seating easily to maximize efficiency. But you can’t ignore that a traditional system produces a lot of waste!

Seasonal Menu 40

Seasonal Menu POS Customer Experience Loyalty Program 40

Mad Mobile

MAY 22, 2024

You can also substitute seats for tables to get your average seat turnover rate. Creating a space that’s easier to navigate may require removing tables or seats, but it could pay off if it allows your staff and guests to get where they need to be. This is another time that convertible bar seating can come in handy.

POS 40

POS Bar Mobile Ordering Customer Service 40

The Restaurant Expert

APRIL 3, 2019

My restaurant knows its dollars per square foot and or dollars per seat ­­­ _. In my restaurant we use tools such as a key item report and waste sheet to control our food costs ­­­ _. My restaurant has a detailed monthly budget that everyone in the management team understands and is expected to achieve ­­­ _. Cost of Goods Sold.

Management 40

Management Management Cash Management Front of House 40

Apicbase

SEPTEMBER 16, 2022

It’s your first line of defence against erratic food costs — if you have a tight grip on your stock, avoiding waste due to overstocking, poor plating, or theft becomes much easier. This is a big waste because the data you collect from vendors over time can lead to significant savings. Click here to schedule your Apicbase demo.

POS 52

POS Operations Back of House FOH 52

Modern Restaurant Management

SEPTEMBER 14, 2021

SevenRooms customers will be able to tap into TheFork’s extensive consumer reservation network of millions of diners, helping them to fill their seats and acquire new customers. “The double chassis allows the biodigester to digest food waste while its surface can be used for food preparation or as an additional countertop.”

Food 433

Food Tip Distribution Guest Recovery Food Safety 433

EATER

JULY 22, 2021

Within weeks, as the pandemic began to disproportionately affect Black communities like his own, he wanted to offer something beyond running a takeout program for the well-off, so he partnered with the anti-food-waste certified B Corp Too Good to Go , to donate leftover food.

Fine Dining 313

Fine Dining Back of House Dine-in Front of House 313