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Recent outbreaks have highlighted vulnerabilities in food safety systems. These situations highlight a critical reality: even the strongest brands can face significant challenges in today's interconnected food system. A brand’s reputation can be irreversibly damaged when the safety of their food is called into question.
“As the restaurant industry appears to increasingly embraces AI, the journey to full-scale transformation is still a work in progress," said Evert Gruyaert, restaurants and food service industry leader, Deloitte. "Leveraging Why are customer experience-related AI investments leading the way? It’s not.
Prioritize Staff Training : Restaurants should prioritize structured alcohol service training to ensure employees can effectively identify and mitigate risks. Team-wide training should be conducted at least annually and after an incident occurs to reinforce responsible alcohol service practices and ensure staff remain prepared.
Update Your Employee Handbook Your employee handbook sets the tone for your culture by establishing expectations and aligning your team toward a common goal and vision. Bonus Tip : Create a simple FAQ document to address common employee questions about coverage options.
Consumer Awareness : Implementing sustainable practices with cooking oil can elevate a restaurant's commitment to environmental responsibility, appealing to eco-conscious consumers and fostering a greater awareness of sustainability in the food industry. How should operators be training their staff?
After weathering years of pandemic-related challenges, the sector continues to rebound with optimism. By mid-2024, 82 percent of food and beverage operators were still actively recruiting, with chefs and cooks comprising 30 percent of open roles. In 2023, the average cost of a hospitality-related breach surged 14 percent to $3.36
Restaurants must navigate an intricate web of federal and local compliance parameters, from food and workplace safety regulations, to labor laws, to environmental concerns – and when the consequences for violations are so severe, remaining compliant can feel like walking through a minefield.
This ever-changing nature makes training your staff that much more important, as your success hinges on the performance of your team. For example, trainingemployees to not waste food and other resources is a growing priority for restaurants seeking to minimize environmental impact while maximizing efficiency.
We frequently see issues at restaurants related to slips and falls, fires and worker injuries. Second, in the kitchen, training is a critical component of a safe workplace. Owners and operators should ensure team members are trained to safely use all equipment. Open flames in the kitchen can lead to fires or burns.
Fifteen minutes early is not just being present its being ready to make a difference. [] IF YOU CAN LEAN YOU CAN CLEAN Yes, time is money, and the original intent of this often-used statement may relate to the cost of labor, but most importantly it relates to how you approach life.
ChatGPT’s generated image capabilities are particularly concerning for the food & beverage industry because abusers may try to complain about poor service or food quality using fake receipts to get freebies, gift cards or comped meals. How should operators train their staff to look for signs of fraud?
Every restaurant and foodrelated business is crying the same blues: “Where are the great employees?” You can aspire to be whatever you want to be in the food business – it just takes a few key decisions on your part. Remember how risky it was to take those training wheels off your bike at the age of seven or eight?
By Indiana Lee, Contributor The rise of food delivery services has driven the restaurant industry into a new frontier. Alternatively, if employees use their own vehicles, you may need to implement a reimbursement policy, factoring in mileage, and wear and tear.
It may be the skill or reputation of the chef that gives public relations power to a restaurant, but it is the cohesive nature of a team where each person contributes in their own way to the uniqueness of the operation and thus, creating its brand and how dining experiences come to life.
In this article, you will learn: The five most important restaurant costs to track and manage Easy strategies for controlling food costs and labor costs Tactics to save money without hurting your guest experience Lets start with the big picture and learn where your money is actually going.
Most recently, he managed the western region franchisee relations for Coca Cola with Dairy Queen, working with franchise owners across 22 states to improve and grow their businesses. A genuine passion for fresh food and previous restaurant or business experience are also important.
A Dilemma of “Super Size” Proportions Amid rising food prices and shifting consumer preferences, the restaurant industry is facing a dilemma of “super size” proportions. Red Robin climbs 3 percent to 78 thanks in large part to its focus on menu and food. Still, the food and service metrics are quite high.
Like others, bars and restaurants have to take care of their employees. You can promote better protection for employees and patrons by focusing on your restaurants culture. You can promote better protection for employees and patrons by focusing on your restaurants culture. Protecting Employees Worker safety is a similar issue.
Managing food costs is one of the most important factors in running a profitable restaurant. With rising ingredient prices and tight profit margins, understanding the food cost formula can make the difference between financial success and failure. What is the Food Cost Formula? Lets dive in!
For smoother adoption, choose a reliable POS system with integration compatibility, roll out in phases, and train your staff effectively. Digital Recipe Display Ensures consistent food quality across all staff members. Benefits include: Automatic time tracking : Syncs employee clock-ins and outs with POS activity.
Managing food allergies in a restaurant isn’t just about good service its a critical safety responsibility. Managing food allergens in restaurants is non-negotiable, especially with 32 million Americans living with food allergies. KDS Integration : Streamline order preparation with allergen-specific alerts.
If youre wondering how to open a deli that stands out in a competitive food market, this guide walks you through every critical step from business planning and licensing to choosing the right equipment and location. Food trends come and go, but the classic sandwich stands the test of time.
POS systems are where you place food and drink orders and send them to the back of the house. The process allows cooks to make food faster. Servers have to explain to diners that certain foods are off the menu until the ingredients come in. With Lavu, you can set up a system for employees to clock in and clock out at work.
Related video from YouTube What Is PCI Compliance? Seasonal workers and new hires require ongoing security training, making consistent protection harder to maintain. By investing in proper security, training your staff, and working with compliant vendors, you can protect both your bottom line and your customer relationships.
Running a successful restaurant in 2025 means more than just great food—it requires smart financial decisions. Use these Calculations to Maximize Cost Reduction The food cost percentage is the number one calculation that restaurants can use today to maximize their cost reduction. Food cost control is crucial.
Cost of Goods Sold (CoGS) Explanation of CoGS CoGS represents the total cost of ingredients and materials used to prepare the food and drinks you sell. Labor Cost Percentage What Labor Cost Percentage Indicates Labor cost percentage shows the portion of your revenue spent on employee wages, benefits, and taxes.
It’s a cloud-based POS system tailored for restaurants, offering tools like inventory management, employee scheduling , and CRM. The Kitchen Display System (KDS) enhances communication between servers and kitchen staff, while payroll tools simplify managing employee schedules and payments.
For example, if you notice a surge in voided transactions during busy hours, it might suggest that staff are overwhelmed or need more training. Some red flags to watch for include transactions happening outside business hours, repeated voids or refunds by the same employee, odd discount trends, and frequent price changes on certain items.
In the fast-paced world of food service, every second counts. Real-Time Order Tracking : Keeps customers informed about their food status, reducing anxiety and follow-up inquiries. Predictive Analytics : Optimizes staffing and food prep using historical data, reducing understaffing and food shortages. Restaurants For U.S.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of dramatic Valentine's Day shift, best food scenes, and the evolution of c-store foodservice. Food-away-from-home spending is likely to see modest growth as softer consumer spending patterns prevail. ” A Year of Challenges U.S.
Running a restaurant efficiently requires more than great food and service—it demands the right technology working at peak performance. A retailer nowadays can manage transactions, customers, inventory, employees and analytics all through the system that works for them, be it in a traditional terminal or sleek iPad POS system.
Running a successful restaurant today requires more than great food and friendly service—it demands smart technology that drives efficiency. Reduces Food Waste: Tracks inventory in real-time, minimizing overstocking and shortages, saving up to 10% of annual revenue. High employee turnover adds to the problem.
It also uses FIFO (first-in, first-out) tracking to help restaurants cut down on waste and manage food costs effectively. Implementation Best Practices Train your team to reduce errors and boost efficiency [1]. Even in offline mode, LINGA stores transactions locally and syncs them when the connection is restored.
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. This also includes payroll taxes and employee benefits. This amount does not include your COGS.
Cost Accounting Focus : Unlike general accounting, cost accounting in the restaurant industry focuses on pinpointing and analyzing costs associated with food production, labor, and overheads. They recommend implementing strategies for efficient scheduling, reducing overtime, and cross-training staff to manage peak hours more effectively.
Whether you’re opening a new restaurant or upgrading your old system, this step-by-step guide will show you how to set up a POS system for a restaurant the right wayfrom picking the best features to training your team and getting started. Staff Size : Figure out how many employees will need access to the system and their access levels.
serving food faster) How to decrease costs Learning how to reduce overhead costs helps you to keep more of every sale. The same is true when keeping tabs on expenses, from utility bills to pay slips to employeetraining costs. To get a monthly average, multiply that figure by 30.
There are many benefits of including these kiosks in a fast casual or quick service restaurant: Save on labor costs because you won’t need as many employees to take orders. Promote specific items and market new foods, driving sales where you need them. Costs include mounting, setup, POS integration, and staff training.
Whether you run an ice cream shop , a food truck , a bar , or a pizza place , your restaurant can benefit from switching to an updated POS system. When you’re shopping around for a top restaurant POS, an intuitive training process should be on the top of the list for key features. See our pricing page for more details.
There’s the melody of good food, the rhythm of customer service, and the improvisational solos of daily chaos. Train Culture, Not Just Skills Scaling a restaurant isn’t just about opening doors and plugging in new fryers. Invest in training programs that go beyond mechanics and into mindset. Track employee performance over time.
Managing food allergens isnt just a best practiceits a legal and safety necessity for todays restaurants. With increasing awareness of food allergies, allergen management in POS systems has become essential to ensure customer safety and streamline kitchen operations.
A single percentage point difference in food costs or labor can be the difference between profit and loss. Tip Tracking: Record all tips, whether cash or credit card, for each employee. Ensure compliance with IRS reporting requirements for tipped employees. Learn more about our Accounting Services ! Submit payroll taxes.
Employee benefits are excluded; however, it should also be included in analyzing actual cost associated with total labor cost.” Food/Beverage Sales: What percentage of your revenue should be coming from food and what percentage of sales are from beverages. The mix of food and beverage sales is also key.
But normalcy is increasingly a fragile concept, and in recent years, the cascade of disasters related to climate and environmental change has become its own ongoing crisis. The couple agreed Gado Gados food wasnt fit for takeout, so instead, they tried something new.
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