Restaurant365

JANUARY 4, 2022

Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste. The more frequently you count inventory, the better it can inform your ordering and other food-related decisions to help counter rising food prices. More about this later.). Create a regular schedule for manual counts.

Inventory 148

Inventory Pricing Management Management 148

Restaurant365

JANUARY 28, 2020

Forecasting for restaurants is estimating key metrics like future sales, customer traffic, or menu item ordering mix based on historical sales data, economic trends, or market analysis. It may take a minimum of three employees to run a small restaurant, regardless of sales. What is forecasting for restaurants? Schedule accordingly.

Inventory 145

Inventory Seasonal Menu Employee Relations Customer Experience 145

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 provides automated inventory tracking based on customer orders. Generally, the more frequently you count inventory, the better data you have for ordering and other food-related decisions.

Inventory 78

Inventory Management Management Food 78

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

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 195

Front of House Employee Relations Back of House Take-out 195

Modern Restaurant Management

MAY 11, 2022

Some are even referring to it as liquid gold, which sounds nice, but for restaurants, that means an increased prevalence of theft. This also means potential property damage and increased risk to restaurant employees. In order to find safe ways to extend fryer oil life, It’s important to understand what makes oil go bad.

Employee Relations 172

Employee Relations Pricing Food Order 2022 172

Clover - Restaurants

MAY 3, 2024

A recent survey by P&G Professional found more than 92% of Americans say it’s very important to see a visibly clean restaurant when they’re dining indoors, outdoors, and when ordering takeout. Employees aren’t wearing personal protective equipment. Employees aren’t following proper handwashing procedures.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Sustainability Beyond the Plate

JANUARY 26, 2017

If you produce 4 cubic yards* (the size of a standard commercial bin, not the smaller ‘cart’) or more of organic waste per week, you must separate and recycle that waste. When people differentiate between these two terms, they could be talking about other non-food organic waste streams like landscaping waste and cow manure.

Recycling 40

Recycling Waste Compost Reference 40

Restaurant365

MAY 27, 2021

Now that you’re on board with the basics, what areas should you start with in order to reduce your prime cost overall? For restaurants, forecasting involves estimating crucial information like future sales, customer traffic, or menu ordering mix based on historical data. Here are five areas to focus on. Optimize labor costs.

Point of Sale 78

Point of Sale Inventory Waste Food Order 78

BNG Point of Sale

SEPTEMBER 2, 2021

This blog post will go over the typical restaurant overhead costs and expenses, including rent, utilities, labor wages for employees, licenses and permits, food cost percentages, and more. Operating expenses, which are not related to production, are overhead costs. Typical Restaurant Overhead Costs and Expenses . Salaries .

Employee Relations 52

Employee Relations License Point of Sale Food Supply 52

Perfect Daily Grind

AUGUST 10, 2020

These are referred to as guest coffees. Guest coffees can also help keep employees interested in the products they are showcasing to customers. Marian says: “It is hard for me to tell people that we will most likely not be ordering from them, because we already work with a number of roasters. What Is A Guest Coffee?

Café 148

Café Customer Experience Back of House Customer Service 148

Touch Bistro

MARCH 23, 2021

Before diving into the top restaurant tax season tips, here are some key due dates that you should be aware of: December 31, 2020: 2020 Employee Retention Credit expiration. December 31, 2021: 2021 Employee Retention Credit expiration. The credit is equal to 50% of wages that you pay to an employee during an eligible quarter.

2021 52

2021 Cash Management Employee Relations 2020 52

Lavu

JANUARY 21, 2020

Accounting refers to the collection, interpretation, classification, analysis, and reporting of financial data. If you are running a restaurant, you need to have a way of accounting for the salaries paid to the employees, recording transactions, reporting total sales, and analyzing your restaurant. What is Accounting?

Cash Management 78

Cash Management Point of Sale Inventory Information 78

BNG Point of Sale

AUGUST 27, 2021

For restaurant expenses and a wide range of other related issues, restaurant owners focus on three primary key metrics: . Cost of Goods: The total cost of the inventory utilized to produce food and beverage items during a certain period is referred to as the cost of goods sold (CoGS) in this context.

Point of Sale 52

Point of Sale Social Media Customer Service Online Ordering 52

Restaurant365

AUGUST 25, 2020

Cash flow refers to the amount of cash coming into your restaurant minus the amount of cash going out on a daily, weekly or monthly basis. By minimizing your menu you can limit the amount of inventory you need to order each week. Also, cross utilizing menu items helps reduce waste and save money. Organize Changes in Payroll.

Cash Management 97

Cash Management Seasonal Menu Inventory Email Marketing 97

Restaurant365

JANUARY 4, 2022

Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste. The more frequently you count inventory, the better it can inform your ordering and other food-related decisions. As a restaurant operator, you are trying to avoid wasted inventory at all costs.

Inventory 15

Inventory Management Management Food 15

Apicbase

JUNE 16, 2023

The metrics and calculations in this list will help you bring order to the chaos and manage the performance of each unit in the chain. Labour Cost Percentage This metric is the proportion of your restaurant’s revenue spent on paying employee wages, salaries, and benefits.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Restaurant365

FEBRUARY 22, 2022

There’s sales and customer data, labor performance data, and even data telling you how much food you waste. While restaurant reporting refers to your numbers, restaurant analytics, on the other hand, provide actionable insights. You must also count your inventory by hand, accounting for what is lost in spoilage or waste.

Point of Sale 147

Point of Sale POS Inventory Seasonal Menu 147

Modern Restaurant Management

MAY 27, 2020

“While cafes, dining halls, cafeterias, and concessions stands may look a little different, I am confident that they will feel and be safe for our employees and everyone we serve,” said John Zillmer, Aramark’s CEO. Requiring appropriate personal protective equipment (PPE) for employees, including gloves and masks.

Food Safety 176

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 176

EATER

JANUARY 25, 2023

They responded by phone to say they appreciated my interest but “must refer you to our original statement.” Allow me to translate: Essentially, you need a minimum of 135 parts moisture to 1 part protein in order to be legally defined as broth or stock. So again, there is no distinction between the two from a government standpoint.

Email Marketing 116

Email Marketing Kitchen Safety Food Safety Consumer Goods 116

Xtra Chef

DECEMBER 11, 2019

The purpose is to help teams to better understand how accounting relates to the business of running a successful restaurant. Often used interchangably with restaurant accounting, restaurant bookkeeping may refer only to the recording of transactions in the general ledger. The GL codes then serve as a way to categorize your expenses.

Cash Management 90

Cash Management Point of Sale Tip Distribution Inventory 90

EATER

JULY 6, 2022

Those reports got a number of things wrong, starting with referring to the steer as a bull. (A Former apprentices and employees say they faced working conditions they considered unsafe, while numerous former livestock employees describe what they view as unnecessary animal suffering within Stone Barns’ holistic land management system.

Agriculture 98

Agriculture Leadership Employee Relations Food Safety 98

EATER

OCTOBER 13, 2020

The annual black-tie gala for these awards — a multimillion-dollar production that some have referred to as the Oscars of the restaurant industry, with big-name sponsors like San Pellegrino, All-Clad, American Airlines, and Capital One — had already been delayed and moved online due to the coronavirus pandemic. A revote never happened.

Social Media 104

Social Media Employee Relations Leadership Email Marketing 104

Modern Restaurant Management

AUGUST 28, 2020

Mentors on the platform harbor vast expertise on a variety of culinary related topics, bringing a range of perspectives and backgrounds to chefs around the country in need of support and advice. Consumers can order for delivery or pick-up through digital channels, or on-site using kiosks. Plamondon, Sr. Dies at 88. Sedgwick St.,

Allergens 145

Allergens Kitchen Safety Guest Recovery Customer Service 145

Modern Restaurant Management

FEBRUARY 14, 2020

The agreement establishes a partnership that gives Southern Glazer’s access to TMCF’s diverse talent pipeline, connects Southern Glazer’s employees with HBCU students for mentoring and professional development, and provides student leaders with opportunities to pursue future careers with the Company.

Back of House 131

Back of House Hotels Leadership Design 131

Indoor Media

APRIL 5, 2018

Your website is as important to the success of your business as the employees you hire and the product or service you offer. You may need to spend time learning HTML and CSS in order to get the website you really want. Ask for references and a portfolio, and do your research on cost! Ordering and/or delivery capabilities.

SEO 78

SEO Mobile Ordering Social Media Small Business 78

EATER

AUGUST 30, 2021

If you are a Jimmy Buffett fan, you probably already get the reference (if not, look up the lyrics to “Margaritaville”). The entire resort is like if Ready Player One was only Jimmy Buffett references. So I figured that should be my order at the Landshark Bar & Grill on the building’s sixth floor. Eventually, he won.

Bar 145

Bar License Take-out Food Order 145

EATER

JULY 22, 2021

And that was before the fall and winter surges, which resulted in an exponential rise in virus-related hospitalizations and deaths , followed by new rounds of closures and restrictions. he told me, referring to the mass of fine dining restaurants in the richer, whiter parts of Manhattan. shed nearly 4 million industry jobs out of 15.6

Fine Dining 124

Fine Dining Back of House Dine-in Front of House 124

Modern Restaurant Management

JANUARY 31, 2020

voted Republican in 2016 – North Dakota, South Dakota, Wyoming, and Alaska – with services sectors and several food-related economic growth trended blue — Washington D.C., Delivery and To-Go orders are up 14 percent. Aramark is committed to reducing waste before it’s generated. points in 2018. Superfoods.

2020 192

2020 Loyalty Program Point of Sale 2019 192