Restaurant365

JANUARY 4, 2022

Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste. Here are two methods to extend shelf life and minimize waste: Organize, Sort, and Implement “First In, First Out” (FIFO). As a restaurant operator, you are trying to avoid wasted inventory at all costs.

Inventory 148

Inventory Pricing Management Management 148

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. Outline procedures for delivery logs, counting, waste tracking and reconciling variances.

Inventory 40

Inventory Bar Management Management 40

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

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

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

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.

BOH 78

BOH FOH Point of Sale Back of House 78

Mad Mobile

FEBRUARY 5, 2024

You’ll see a reduction in food waste as your order accuracy increases, and you’ll have the data to back it up ! The tableside ordering tablets have the same POS interface, making it easy to use without requiring much training. Learn more about tableside ordering and schedule a demo today!

Ordering 52

Ordering Fast Casual Mobile Ordering Customer Service 52

Restaurant365

MAY 20, 2020

The four main factors that would lead to variances between actual and theoretical food costs are waste, errors, portioning, and theft. Food items that are wasted for any reason can be easily entered on a waste log, which can be posted in every workstation. For more information, schedule a free demo. WATCH THE WEBISODE.

Inventory 148

Inventory Food Order Customer Experience Waste 148

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 3, 2021

The exact responsibilities may look different at every restaurant group, but strategic recommendations could encompass everything from revamped training protocols to new marketing initiatives, and everything in between. The difference between the two represents food that is being wasted due to errors, spoilage, or improper usage.

Waste 78

Waste Cash Management Point of Sale 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. As part of the onboarding process, it’s essential to document your training.

Operations 78

Operations Management Management Inventory 78

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

Mad Mobile

MARCH 1, 2024

But you can’t ignore that a traditional system produces a lot of waste! Tablets can help you reduce your carbon footprint and increase customer engagement at the same time. Reducing paper waste Nationally, restaurants generate over 1.5 billion pounds of paper waste yearly, just in receipts.

Seasonal Menu 40

Seasonal Menu POS Loyalty Program Customer Experience 40

Apicbase

MAY 8, 2024

It helps you track waste and theft to better control running costs. Several users say MarketMan is easy to use or that it’s easy to train employees to use the system. Apicbase’s food waste tracking capabilities are noteworthy, allowing restaurant operations to align with ESG principles. Get a Demo

Inventory 52

Inventory Food Supply Kitchen Safety Back of House 52

Restaurant365

DECEMBER 11, 2020

This way, you can take immediate action on issues like incorrect portions or food waste (explored below). 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. Ask for a free demo of Restaurant365 today.

2021 136

2021 Cash Management Management Management 136

Restaurant365

APRIL 20, 2022

Make sure all restaurant staff is properly trained. 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. You can optimize food usage and reduce waste. Schedule a free demo of Restaurant365 today.

Loyalty Program 78

Loyalty Program Customer Service Employee Relations Customer Experience 78

Restaurant365

JANUARY 21, 2021

To calculate your ideal food cost percentage, leverage your theoretical food cost, the cost of making all menu items over a given period time assuming perfect portion sizes, no waste, no mistakes, and no theft. The variance between these two numbers is food waste, breakage and theft. Forecast your inventory for uncertainty.

Food 78

Food Inventory Point of Sale Waste 78

Restaurant365

SEPTEMBER 4, 2020

Share concrete examples, such as your restaurant’s diversity training program, sexual harassment policies, etc. You’ll just waste your time if you describe your restaurant as “fun” when it’s not, or “fine dining” when it’s QSR. Schedule a free demo. Keep employee retention in mind. Be truthful.

FOH 97

FOH BOH Hiring Fine Dining 97

Restaurant365

SEPTEMBER 16, 2021

For instance, offering restaurant accounting and operations training to employees can help set them up for success in future restaurant management roles. The responsibilities can start off on the simpler end, like overseeing inventory counts or waste logs, and increase in complexity toward purchasing or budgeting.

Hiring 78

Hiring Loyalty Program Employee Relations Recruiting 78

Restaurant365

DECEMBER 4, 2020

Finding, training, and retaining staff. But with the disruption of the restaurant industry in 2020, finding, training, and retaining high-quality staff has become extremely difficult. With a shifting labor market, it’s more important to ensure that the staff you are hiring and training is going to stick around longer.

2021 78

2021 Operations Mobile Ordering Social Media 78

Restaurant365

MARCH 25, 2022

Train 2-3 trusted employees to properly receive and store incoming product to ensure that it is done correctly, even in your absence. Ensuring that you are following a well-organized food purchasing system will keep help reduce waste, spoilage, and theft. Schedule a free demo of Restaurant365 today. Keys to Receiving Product.

Food 78

Food Food Truck Food Order Food Supply 78

The Food Corridor

NOVEMBER 29, 2022

You may consider requiring a separate deposit and providing a specific training for this equipment. When, where, and how to dispose of waste (trash, recycling, cardboard boxes, food waste, grease, paper towels, compost, garbage disposal, etc.). Demonstrate proper cleaning through hands-on training.

Equipment 52

Equipment Food Supply Book Kitchen Safety 52

Restaurant365

SEPTEMBER 17, 2021

For instance, offering new opportunities and training to employees can help set them up for success in future restaurant management roles. While you should obviously provide training for the task, the employee should also be allowed to make (and learn how to correct) some mistakes. It doesn’t have to be a large, mission-critical task.

Hiring 78

Hiring Recruiting Training Communication 78

Restaurant365

MARCH 15, 2022

You could be doing everything right when it comes to forecasting and scheduling the right number of employees, but if your restaurant group has a high turnover rate, then you’re wasting valuable labor dollars. Train your managers to hire the right employees. Request a demo of Restaurant365 today.

Hiring 78

Hiring Cash Management Insurance Communication 78

Restaurant365

MAY 10, 2022

Don’t waste time scheduling a separate phone screen. Train all employees responsible for answering the phone to ask applicants if they have restaurant experience. Request a demo of Restaurant365 today. If the first contact is a phone call, make that call the phone screen. R365 integrates with your POS system, vendors, and bank.

Recruiting 78

Recruiting Hiring Reference Email Marketing 78

Focus POS

JUNE 17, 2019

Keep in mind that there are other variables to take into account besides just the price of the system itself: additional expenses, such as ongoing support and training costs, and ways the new system will save you money, such as reductions in waste, labor costs, or shrinkage. Contact Focus to learn more or request a demo.

Point of Sale 113

Point of Sale Cash Management POS Franchise 113

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. Schedule Your Demo Here.

Point of Sale 52

Point of Sale Tip Distribution Front of House Waste 52

Smart Systems Pro

APRIL 3, 2019

In my restaurant we use tools such as a key item report and waste sheet to control our food costs ­­­ _. My restaurant only allows management or line employees who have been sufficiently trained on receiving procedures to check in orders ­­­ _. My restaurant trains all managers to write a schedule the same way all of the time ­­­ _.

Management 72

Management Management Cash Management Front of House 72

Smart Systems Pro

APRIL 8, 2019

High school is great training ground for learning all about reputation management when we have to go around educating everyone about what is and isn’t true about us, repairing relationships that fall victim to false information and misunderstandings. Running a restaurant can often feel like you are in high school.

Communication 74

Communication License Certification Education 74

Restaurant365

JUNE 4, 2021

Upselling requires you to train your servers. The food cost variance represents the food waste that comes from improper portioning, mistakes, or wasted ingredients. You need to recruit, hire, onboard, train, and invest in every new staff member. Schedule a demo of Restaurant365.

Loyalty Program 78

Loyalty Program Point of Sale Inventory Customer Service 78

Restaurant365

JULY 14, 2021

Restaurant food waste is a pressing topic in the food and restaurant industry. ” However, the impact of food waste doesn’t just stop at landfills. ” However, the impact of food waste doesn’t just stop at landfills. Are you ready to see what you can implement to start reducing your restaurant food waste?

Waste 78

Waste Compost Food Inventory 78

Restaurant365

OCTOBER 14, 2020

Not only is an accurate prime cost essential to appropriately budgeting for your expenses, but it can also help you optimize your budget by pinpointing food waste or inefficiencies. An all-in-one system can help you monitor your labor costs, ensure payroll compliance, and streamline essential tasks like training and scheduling.

Point of Sale 78

Point of Sale Email Marketing Cash Management Advertising 78

Apicbase

MARCH 3, 2023

This helps to ensure that the restaurant has the necessary ingredients at all times while avoiding overstocking and reducing waste. Your restaurant managers have access to real-time inventory data at every location , allowing them to minimise over- and underbuying, which massively reduces food waste and food costs. Request a demo!

Point of Sale 52

Point of Sale POS Management Management 52

Margin Edge

AUGUST 6, 2019

It could be theft or a portion control issue, or it might simply be a problem of perishability and waste. In quick-service restaurants, with a high turnover of sometimes minimally trained staff, video monitoring can help identify and prevent theft or portioning issues. Fast Casual: Waste Not, Want Not, Profit More.

Dine-in 44

Dine-in Food Point of Sale Fast Casual 44

Smart Systems Pro

APRIL 8, 2019

High school is great training ground for learning all about reputation management when we have to go around educating everyone about what is and isn’t true about us, repairing relationships that fall victim to false information and misunderstandings. Running a restaurant can often feel like you are in high school.

Communication 44

Communication License Certification Education 44

The Restaurant Expert

APRIL 3, 2019

In my restaurant we use tools such as a key item report and waste sheet to control our food costs ­­­ _. My restaurant only allows management or line employees who have been sufficiently trained on receiving procedures to check in orders ­­­ _. My restaurant trains all managers to write a schedule the same way all of the time ­­­ _.

Management 40

Management Management Cash Management Front of House 40

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