Remove Document Remove Food Supply Remove Pricing
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Restaurant Operations Management: A Guide for Restaurant Owners

ChowNow

Every day, youre juggling staff, food quality, inventory, customer service, purchasing, and moreall while trying to cultivate a dining experience that wows your customers enough to keep them coming back. Customer Service and Experience Great food and drink is only truly enjoyed when its coupled with a great service experience.

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14 Bar Manager Interview Questions to Hire the Perfect Fit for Your Venue

7 Shifts

Was there a time when you had to adapt to last-minute changes, such as staff illness or unexpected supply shortages? Strong relationships with vendors help you land the best pricing and priority delivery, especially for high-demand items. Another factor to consider is pricing. Supply shortages require a different approach.

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Monthly Restaurant Accounting: Tax and Financial Tips 

Paper Chase Accountancy

The restaurant business is a dynamic, fast-paced world where passion for food and hospitality often takes center stage. Making Smarter Business Decisions with Monthly Data Your financial statements are more than just compliance documents; they are a narrative of your business’s performance. Are you getting the best prices?

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Restaurant Accounting Tips Made Simple: Expert Ways to Boost Profits in 2025

Lavu

Running a successful restaurant isn’t just about great food and service—it’s also about smart financial management. You probably joined the industry to make delicious food to serve and create a great environment for your patrons. It allows you to document all financial transactions of your business and determine its performance.

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How Ingredient Swaps Can Help Restaurants Save 30% on Food Costs: A Proven Case Study

Lavu

Rising food costs are putting pressure on restaurant marginsbut theres a smarter way to save. By replacing high-cost ingredients with more affordable, equally effective alternatives, operators can reduce food expenses by up to 30%. Restaurants can reduce food costs by 15-30% using smart ingredient swaps and data-driven tools.

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Sample Bookkeeping for Restaurants and Bars 

Paper Chase Accountancy

A single percentage point difference in food costs or labor can be the difference between profit and loss. Without a clear financial picture, owners are essentially flying blind, unable to identify areas of waste, optimize pricing, or make strategic investments. It bridges the gap between operational data and accounting.

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‘This Is the War Version’: How Gazans Are Observing Ramadan This Year

EATER

I rush to set the dinner table, heat up all the food, and refill the date container before my famished family of six descends upon the kitchen to break their 13-hour fast. In response, the price of goods inside Gaza soared. Their iftars are very simple, she admits, some variation of boiled pasta and canned food or legumes.