PathSpot

OCTOBER 11, 2023

In this blog, we’ll explore the time wasted on filling out forms, labeling food, and other Standard Operating Procedure (SOP) tasks and discuss how streamlining these processes can improve efficiency without compromising safety – saving time and resources. Consider the time spent on filling out forms alone.

Food Safety 40

Food Safety Waste Food Document 40

7 Shifts

NOVEMBER 16, 2020

Main Squeeze was founded in 2017 out of Lake Charles, Louisiana.I Literally five months or so after we found it, we started franchising, [and] sold 10 units out the gate. To be able to see that in real time, nothing else out there does that. It was just supposed to be a mom-and-pop juice bar with one owner and that's it.

Email Marketing 370

Email Marketing Franchise Franchising 2017 370

Modern Restaurant Management

APRIL 25, 2024

The pent-up demand for al fresco experiences is palpable, and smart operators are taking strategic steps to make the most of this lucrative opportunity. Tock partner SingleThread , a Michelin-starred restaurant in Sonoma County, takes outdoor dining to new heights with its charming on-site greenhouse.

Outdoor 88

Outdoor Seasonal Menu Seating Reservations 88

Restaurant365

SEPTEMBER 10, 2021

Inventory management tracks what’s going in and out of your restaurant for a specific period, and what product is in your restaurant at any given time. 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.

Inventory 138

Inventory Management Management Point of Sale 138

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. Take these lessons to heart. Out of maraschino cherries? Low on limes?

Inventory 40

Inventory Bar Management Management 40

Modern Restaurant Management

JANUARY 3, 2024

We will discuss how to build customer communication and what aspects to prioritize to make your establishment stand out and thrive. This serves as a demo version of a guest’s visit. Implement eco-friendly practices, such as reducing waste or using sustainable packaging. There is one more point.

2024 206

2024 Social Media Customer Experience Events 206

ChowNow

MARCH 8, 2022

In reality, running a promotion can not only help you stand out and be memorable, but it can give your customers an incentive to purchase more than they would have normally! Take a look at some of our “do’s” and “don’ts” of running restaurant promotions, designed to help keep your customers coming back for more.

Mobile Ordering 148

Mobile Ordering Online Ordering Demo Customer Service 148

Restaurant365

JANUARY 21, 2022

Many of the sustainability practices that we were committed to pre-COVID flew out the door when we entered this unprecedented era. Fast Facts: Food related waste, including straws, cutlery, and takeout containers, make up more than 60% of the most commonly collected items at the International Coastal Cleanup (ICC).

Sustainability 147

Sustainability Recycling Compost Waste 147

7 Shifts

MARCH 10, 2022

To help you narrow down your search, here are 24 of out favorite restaurant management apps to start using in your restaurant today. The app also lets employees take their scheduling changes into their own hands by making approved shift swaps and securely communicating with each other. Get a Demo. Top Restaurant Management Apps.

Management 195

Management Management Operations Point of Sale 195

Web Diner

AUGUST 19, 2020

Many clients that reach out to Webdiner ask us about what we think about using a Restaurant Website Builder as an alternative. Then, all you have to do is take care of hosting and do domain management, pay for those things, and you should be set! This greatly limits your ability to stand out and share what makes your restaurant unique.

Waste 69

Waste Website Management Social Media Demo 69

Mad Mobile

FEBRUARY 5, 2024

The problems draining your efficiency are all too familiar: Manual, multi-step tasks from order taking to order entry to payment Outdated tech with poor user experience: does it take your staff several minutes to input an order? Limited, out-of-date server stations: 70% of POS terminals are 2 years old. This wasted time adds up.

Dietary Restrictions 52

Dietary Restrictions Mobile Ordering Front of House Customer Service 52

FreshCheq

JUNE 25, 2021

Bluetooth thermometer capabilities give single store, franchise, or multi-unit operators the opportunity to take advantage of fast and error-free technology that is fully integrated into the FreshCheq platform. For additional information and to schedule a demo, please call 319-240-8917, or visit. www.freshcheq.com. About FreshCheq.

Technology 78

Technology Food Safety Franchise Franchising 78

Restaurant365

JANUARY 4, 2022

If you’re still using Excel spreadsheets for inventory management, you are taking unnecessary manual steps and adding opportunity for error to the process, which can contribute to your rising food prices. Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste.

Inventory 148

Inventory Pricing Management Management 148

Mad Mobile

FEBRUARY 5, 2024

In fact, surveys show that 56% of people dine out at least twice a week! You’ll see a reduction in food waste as your order accuracy increases, and you’ll have the data to back it up ! You won’t need a central POS terminal taking up room in your dining area. Times are tough for restaurants of every size.

Ordering 52

Ordering Fast Casual Mobile Ordering Customer Service 52

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

MAY 20, 2020

Making smart, effective decisions around your food and labor costs as you continue with take-out and delivery options and begin to open your dining room can help you emerge from the economic shutdown with improved processes on a path to profitability. For more information, schedule a free demo. Optimize Your Workspace.

Inventory 148

Inventory Food Order Customer Experience Waste 148

Mad Mobile

MAY 22, 2024

Customers expect quick service and immediate attention, and bartenders often have to manage multiple demands at once, including taking orders, making drinks, and cashing out customers. For example, CAKE POS combined with reservation data can even help you see on average how long it takes guests to check out.

POS 40

POS Bar Mobile Ordering Customer Service 40

Bingage

JANUARY 29, 2021

So let’s start without wasting time. SMS marketing is one of the best restaurant marketing strategies to reach out to more customers, retain them. REQUEST A FREE DEMO (No hidden charges). Reaching out to new customers through SMS and email campaigns. REGISTER FOR A FREE DEMO NOW!! BOOK YOUR FREE DEMO NOW!!

2021 98

2021 Email Marketing Demo Loyalty Program 98

Restaurant365

FEBRUARY 18, 2022

Data-driven restaurants can look at their order histories to see what patrons are asking for and make decisions more confidently, rather than acting on a hunch just to run out of your star menu items mid-shift. We know that it takes more than technology to run a successful restaurant. You can optimize food usage and reduce waste.

Technology 78

Technology Dietary Restrictions Back of House Front of House 78

Restaurant365

FEBRUARY 25, 2022

While international flavors may be increasing in popularity, your friends at Restaurant365 want to be sure you are making choices that will increase bottom line should you decide to try them out. Calculating food costs can seem complicated at first, but if you take the time to understand each value one by one, the process gets easier.

2022 148

2022 Menu Seasonal Menu Pricing 148

Restaurant365

MARCH 10, 2022

Inefficient restaurant inventory management practices, improper storage, gaps in inventory logs, theft, and waste are among the top reasons that cause even the most successful kitchens to fail. Counting weekly paints an accurate picture of how you are using your product and enables you to take action to correct problems. Mistake #2.

Inventory 78

Inventory Management Management Merchandise 78

Apicbase

MARCH 28, 2024

Let’s take a more detailed look at precisely what BOH operations entail. Pot washers : are responsible for cleaning pots, pans, dishes, and cutlery, keeping the kitchen clean, and disposing of waste. This person organises tickets and checks orders are going out correctly. 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

MARCH 1, 2024

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. They can take their time or jump right in the queue, customizing their experience! Instead of taking orders, they can give the customer experience piece of their jobs more attention.

Seasonal Menu 40

Seasonal Menu POS Loyalty Program Customer Experience 40

Restaurant365

SEPTEMBER 3, 2021

If a profitability strategist is not a current role in your restaurant, you may be considering whether it is worth carving out a position or not. For example, sales forecasts can inform smart schedules that make the most out of available labor hours. Minimizing Food Waste.

Waste 78

Waste Cash Management Point of Sale Inventory 78

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? Your inventory control tracks what is coming in and out of your restaurant and what is left over during a certain period of time.

Inventory 78

Inventory Management Management Waste 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. With manual ordering, you’re not taking advantage of such time- and money-saving advancements as digital counts, smart ordering and automated vendor invoices.

Inventory 103

Inventory Management Management Waste 103

Apicbase

MARCH 28, 2024

Here are the key considerations to look out for when making your decision. That means it needs to be able to integrate with other tech solutions, it needs to be able to take in data, make sense of it, and share it with the whole system, and it needs to give you enough flexibility to make changes for constant improvement.

Management 52

Management Management Point of Sale Kitchen Safety 52

Restaurant365

NOVEMBER 18, 2021

Thus, your labor costs are spread out between your scheduling, POS, and payroll software. Separating this data out between three different solutions can be challenging, because between integrations and manual data-transfer processes, you are multiplying the potential for errors and inefficiencies.

Employee Relations 148

Employee Relations Cash Management Point of Sale Front of House 148

Apicbase

MAY 21, 2024

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. Setting a final menu takes time, because there are many factors to juggle beyond recipes.

Menu 52

Menu Dietary Restrictions Allergens Seasonal Menu 52

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. Restaurant inventory management is the process of tracking the ingredients coming in and out of your restaurant.

Inventory 113

Inventory Management Management POS 113

Restaurant365

JANUARY 7, 2022

Upgrading to a handheld point-of-sale device will save your servers valuable time when taking guest orders. During the colder months, people tend to crave comfort food that will warm them from the inside out. Schedule a free demo of Restaurant365 today. Create a winter menu. Consider limiting dining times.

Outdoor 148

Outdoor Seasonal Menu Point of Sale Dine-in 148

Restaurant365

APRIL 20, 2022

Or the food took unusually long to come out. You should take the time to make sure that employees are properly trained, and that you clarify your expectations on customer engagement, cleanliness, and ticket times. We know that it takes more than technology to run a successful restaurant. Perhaps the bathrooms were dirty.

Loyalty Program 78

Loyalty Program Customer Service Employee Relations Customer Experience 78

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. Once the menu items in your Point of Sale (POS) system are mapped to recipe costing, you are set to evaluate your food costs and food waste, explored in the next section.

2021 136

2021 Cash Management Management Management 136

Restaurant365

NOVEMBER 19, 2020

For a more detailed look at some of these advanced techniques, check out our recent webinar, “ Beyond Basics: Advanced Techniques to Control Food Costs.”. With proper “best practice” systems, you can rely on accurate results no matter who is taking inventory counts. Regularly schedule for inventory checks.

Food 78

Food Point of Sale Inventory Waste 78

Cheetah

APRIL 30, 2021

Specifically for food trucks, a commissary kitchen offers a designated parking spot, hookups for electricity, cleaning and sanitation areas, water and propane refills, disposal facilities of greywater, grease, solid waste, recycling facilities and more. It also means more room for things that take up too much space in the food truck.

Food Truck 147

Food Truck Food Supply Food License 147

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

Apicbase

JULY 20, 2023

But when you have reliable inventory information and PAR levels figured out, you can send purchase orders with confidence. Effective PAR-level management has the power to take the stress out of purchasing and free up your time to focus on higher-level problems, while also improving customer satisfaction and profitability.

Inventory 40

Inventory Food Safety Cash Management Waste 40