7 Shifts

MAY 23, 2024

However, as a rule, the primary costs you can expect in running your restaurant are usually related to food, labor, and rent. This can reduce your budget for ingredients and, at the same time, minimize food waste. For instance, you might be running your ads on Facebook incorrectly by targeting the wrong audience.

Point of Sale 222

Point of Sale Seasonal Menu Food Supply Cash Management 222

Modern Restaurant Management

FEBRUARY 14, 2023

Fewer employees have carried the burden of prepping, cooking, and serving food while working to keep guests safe. This influx of new employees means that restaurant brands will need to build (and reinforce) cultures of excellence. Leverage new employees’ tech expertise. Reduce employee turnover.

Food Safety 186

Food Safety Kitchen Safety Loyalty Program Employee Relations 186

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

Modern Restaurant Management

MARCH 21, 2023

According to the National Restaurant Association , 62 percent of operators say their restaurant needs more employees to support customer demand. Consolidating to Eliminate Waste A strategic move to help drive average check size and bottom-line profitability has been to combine brands into one consolidated location.

Technology 186

Technology Consumer Goods Waste Supplies 186

Restaurant365

AUGUST 19, 2021

Every time your restaurant buys, counts, transfers, or wastes inventory, it must be entered as a journal entry in your accounting general ledger. If you can master the fundamentals of accounting, you can leverage the information and data to make better decisions in day-to-day operations.

Inventory 147

Inventory Management Management Employee Relations 147

7 Shifts

SEPTEMBER 19, 2019

As a restaurant manager, your job is to juggle several responsibilities—from managing employees and controlling costs to creating staff schedules and boosting revenue. 7 Core Restaurant Management Responsibilities Staffing : Hire, fire, train, and manage employees. But restaurant management is the glue that holds it all together.

Management 284

Management Management 2019 Employee Relations 284

Restaurant365

MAY 26, 2020

You will likely be operating without parallel historical sales data with which to inform your inventory decisions, so you will need to start tracking new patterns in inventory levels and adjusting your orders. Employee Wages + Taxes + Benefits + Insurance = Total Labor Cost. Optimizing Your Labor by Streamlining Your Scheduling.

Point of Sale 148

Point of Sale Employee Relations Inventory Waste 148

Restaurant365

SEPTEMBER 10, 2021

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. Your inventory system can automatically pull sales information to track theoretical inventory. Record what, how, why, and who of waste.

Inventory 138

Inventory Management Management Point of Sale 138

Hot Schedules

AUGUST 25, 2021

When these situations are preventable with modern technology, the unrecognized profits should be looked at as waste. Innovations in data aggregation and reporting have ensured that operators have more information than ever about their businesses. Related Posts. Why are Restaurant Managers Still so in the Weeds? Users Group.

Management 138

Management Management Food Safety Leadership 138

7 Shifts

JUNE 4, 2021

Numbers can give us insights into everything from profits and losses to average customer spend to how often employees cycle through. Employee turnover rate. Labor cost includes all labor-related categories: Employees, both hourly wages and salaries. Employee Turnover Rate. What is employee turnover rate?

Point of Sale 417

Point of Sale Inventory Employee Relations Customer Service 417

Hot Schedules

JULY 26, 2021

Managers need to understand which employees have scheduled overtime as well as the extra associated costs for each day and week. Managers need to review actual employee hours plus how much is scheduled, then the date and time that the overtime could potentially start. Understaffing can lead to employee burnout. Alarm Bell.

Retail 148

Retail Point of Sale Employee Relations Inventory 148

Modern Restaurant Management

JANUARY 8, 2024

This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits. Prioritising employee well-being, mental health, and job satisfaction is also essential in curbing turnover and cultivating a content and dedicated workforce.

2024 212

2024 Loyalty Program Cash Management Customer Experience 212

Restaurant365

JANUARY 4, 2022

Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste. And, with inventory system technology, you’ll get data that can be crucial in making informed operational decisions. Smart operational decisions are fueled by up-to-date information. More about this later.).

Inventory 148

Inventory Pricing Management Management 148

Open for Business

FEBRUARY 29, 2024

The information provided in this article does not, and is not intended to, constitute legal or financial advice; instead, all content is for general informational purposes only. Information in this article is presented “as-is” and may not constitute the most up-to-date information.

License 78

License Certification Kitchen Safety Food Safety 78

Modern Restaurant Management

APRIL 6, 2022

The Post Ranch Inn, a high-end resort in California, has installed indoor air quality monitors throughout their dining room to track conditions in real-time and display relevant information for the customers. This can save a restaurant thousands of dollars by ensuring produce is not wasted. Is There ROI for These Measures?

Fine Dining 184

Fine Dining Kitchen Safety Customer Service Employee Relations 184

Restaurant365

NOVEMBER 18, 2021

From hiring and onboarding to running employee payments and paying taxes, payroll touches on many different parts of a restaurant business. Your inventory management solution measures and stores all the information you need about your food cost. Tracking labor and payroll data for restaurant employees.

Employee Relations 148

Employee Relations Cash Management Point of Sale Front of House 148

7 Shifts

MAY 27, 2021

This practice of planned changes to employee schedules is known as rotating scheduling – and about 5% of hospitality employees work this way. Restaurants that engage in rotating scheduling will regularly schedule employees in different shifts depending on the week, month, or season. What is a Rotating Schedule?

Front of House 370

Front of House Employee Relations Back of House Take-out 370

Ken Burgin

JUNE 6, 2023

I love using ChatGPT to develop training activities and materials for restaurant and cafe employees. This is using the Chat in ChatGPT PROMPT: Act as an experienced restaurant trainer who is using ChatGPT to develop content and training activities for restaurant employees.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

Sling

MARCH 15, 2024

Your business is anything but static, and managing employees when your company is changing and growing can be tricky. Workforce forecasting is simply a tool to help businesses assess and align their employees with the company’s strategic goals. Then we’ll walk you through how to implement your own workforce forecasting plan.

Management 78

Management Management Employee Relations Recruiting 78

Restaurant365

FEBRUARY 22, 2022

There’s sales and customer data, labor performance data, and even data telling you how much food you waste. Accurate restaurant inventory management is the key to reducing food waste, and inventory is informed by your restaurant data. Your restaurant group generates valuable data every day in the normal course of operations.

Point of Sale 147

Point of Sale POS Inventory Seasonal Menu 147

7 Shifts

AUGUST 20, 2020

How to cut labor costs in a restaurant 101: Use a labor management tool Did you know that restaurants spend about 30% of their revenue on wages, overtime, payroll taxes, and employee health care? Fortunately, inventory management software makes it easier to order the right amount of food and reduce restaurant costs related to waste.

Technology 293

Technology Mobile Ordering Dietary Restrictions Cash Management 293

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. Understanding these important metrics allows you to make more informed supply orders. How To Manage Restaurant Inventory.

Inventory 103

Inventory Management Management Waste 103

Cheetah

JULY 1, 2021

Many customers relate to the plight of service staff and are fine paying for what is clearly intended to supplement higher wages. Investing in retention will help battle the high employee turnover rate plaguing the restaurant industry right now. JIT also guarantees you get 100% usable product, which translates to zero waste.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

Cheetah

JULY 1, 2021

Many customers relate to the plight of service staff and are fine paying for what is clearly intended to supplement higher wages. Investing in retention will help battle the high employee turnover rate plaguing the restaurant industry right now. JIT also guarantees you get 100% usable product, which translates to zero waste.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

Restaurant365

DECEMBER 11, 2020

This way, you can take immediate action on issues like incorrect portions or food waste (explored below). Tracking the day-to-day strengths and weaknesses of your business allows you to make data-informed adjustments in the moment. For food waste in particular, tracking the variance can lead you to the root cause of the issue.

2021 136

2021 Cash Management Management Management 136

Restaurant365

DECEMBER 16, 2021

You can leverage this information to improve the way your business operates on a day-to-day basis and over the long-term. Food-related operational reports. Taken together, this food-related operational reporting can have a major impact on your CoGS. Employee vs. Guest Count.

Operations 78

Operations Point of Sale Employee Relations Waste 78

Restaurant365

MAY 17, 2022

The most important part of inventory management is understanding how the amount of product relates to your profit margin. A POS system can only account for these issues if the information is entered manually. Your inventory system can automatically pull sales information to track theoretical inventory, for example.

Inventory 78

Inventory Management Management Food 78

Hospitality Insurance Group

JUNE 6, 2023

Before opening your patio to pooches, examine what’s legally permissible and establish related safety policies. If an employee does pet a pooch, they should wash their hands thoroughly to avoid cross contamination. This is helpful information for both dog-lovers as well as anyone who might be allergic to or afraid of dogs.

Food Safety 104

Food Safety Restaurant Law Outdoor Government 104

Modern Restaurant Management

MARCH 26, 2020

Now more than ever, new systems are empowering owners and managers to optimize service, boost guest engagement, enhance menu performance, slash waste, and much more. In many cases, local staff are left to their own devices, armed only with a manual of basic troubleshooting instructions and vendor contact information.

Technology 203

Technology Guest Recovery Equipment Customer Experience 203

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. Understanding these important metrics allows you to make more informed supply orders. How To Manage Restaurant Inventory.

Inventory 78

Inventory Management Management Waste 78

Restaurant365

OCTOBER 30, 2020

Intentional, informed goals and processes are the core of successful operations. 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.

Operations 78

Operations Management Management Inventory 78

Sling

JANUARY 21, 2024

Want to improve productivity, employee satisfaction, recordkeeping, and payroll all in one fell swoop? Streamline your employee clock-in/clock-out process. Your business’s time tracking program can also help you maintain accurate attendance so that you know your employees are on the job when they should be.

Management 78

Management Management Employee Relations Training 78

Restaurant365

JULY 24, 2020

Choosing between in-house delivery, third-party delivery apps or a combination requires an understanding of related costs. Many employees do not feel safe coming back to their restaurant jobs because they don’t feel safe. That may alleviate the fears for many of your potential employees.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

The Restaurant Times

FEBRUARY 28, 2023

Restaurant owners have a wealth of data, from employee records, distribution network logistics, self-service kiosks, and e-commerce figures to social networking reviews. Analyzing the metrics and reports related to your operations becomes essential to your role as the restaurant manager as the competition for customers grows more fierce.

Operations 52

Operations Point of Sale Seasonal Menu Customer Experience 52

Modern Restaurant Management

DECEMBER 21, 2022

We will continue to evaluate tech solutions and find what best enhances the Fogo experience for both our guests and employees. In 2023, we can anticipate businesses really focusing in on value and doing what they can to attract and retain both employees and guests. – Barry McGowan, CEO, Fogo de Chão.

2023 193

2023 Loyalty Program Mobile Ordering Customer Experience 193

Modern Restaurant Management

JULY 21, 2020

Marketing and communications has never been more important, but it has shifted: It’s no longer just about marketing your establishment, but also communicating how your business is changing operations to help protect customers and employees. QR codes are hot again and popping up everywhere to promote touchless communication.

Marketing 204

Marketing Mobile Ordering Food Safety Communication 204

Restaurant365

JUNE 17, 2022

Assess server performance: Analyzing servers’ performance can provide critical information related to employee sales and productivity. Reduce Waste. You should also set parameters on how early or late employees can clock in and out. Shouldn’t this go in the “lower food cost” section above vs. here?

Employee Relations 78

Employee Relations Seasonal Menu Customer Service Food Order 78