Restaurant365

MARCH 10, 2022

With food costs running at approximately 30% or higher, learning importance of inventory management and how to prevent common mistakes is critical in successfully driving down costs and maximizing profits. First, let’s break down the two types of inventory costing, Actual and Theoretical. Theoretical Variance. Actual Food Cost (COGS).

Inventory 78

Inventory Management Management Merchandise 78

Modern Restaurant Management

NOVEMBER 30, 2023

Streamlining Inventory and Menu Studies show that restaurants waste an average of four percent to 10 percent of all the inventory they purchase. Equip staff with this knowledge to suggest complementary items. Here's how restaurateurs can maximize the benefits of their POS data.

POS 120

POS Operations Loyalty Program Seasonal Menu 120

7 Shifts

JANUARY 23, 2020

Educate yourself on costs, hiring, and the market you are in before taking the leap. Educate yourself on the staffing/employment trends and always be prepared to continually hire. Thoroughly research restaurant costs (operational, labor, equipment, etc.)—both Hiring/staffing ?? Dawn Tyndall, Clean Juice. ?.

2020 335

2020 Hiring Cash Management Education 335

Culinary Cues

DECEMBER 5, 2023

It is one of the most essential positions in the kitchen, operated by a person who is responsible for the single most expensive piece of equipment and one of the costliest inventories (China, flatware, glassware). It gives you a chance to demonstrate work ethic and your ability to be part of a team.

Kitchen Safety 366

Kitchen Safety Food Safety Back of House Front of House 366

Culinary Digital

MAY 6, 2024

Ingredient Cost Control The heart of efficient inventory management lies in simplicity. This simplicity streamlines the entire inventory management process. Inventory managers can maintain a more organized, precise record of stock levels, reorder points, and usage patterns.

Management 52

Management Management Equipment Sustainability 52

The Restaurant Times

FEBRUARY 18, 2022

To thrive in the restaurant business in the USA, you need to hire cooks and create a talented culinary team that can create exceptional cuisines. You might be wondering, how to hire a cook for rush hours, that too at night? You might be wondering, how to hire a cook for rush hours, that too at night? How To Hire Night Cooks? .

Hiring 52

Hiring Operations Kitchen Safety Food Safety 52

Modern Restaurant Management

MAY 30, 2023

Summer hiring is in full swing, and many restaurants are struggling to navigate one of their busiest seasons of the year while dealing with ongoing labor shortages and a volatile economy. Consider pairing seasonal hires with year-round employees for mentorship and offering ongoing learning opportunities for new employees.

Communication 177

Communication Hiring Training Small Business 177

Modern Restaurant Management

SEPTEMBER 14, 2022

Control Costs : With automated table reservations to take orders on mobile devices, AI in restaurants can help the owners save money on hiring more staff. Inventory Management: Integrating inventory with your point of sale (POS) systems is an essential AI capability that every restaurant needs. Role of AI in Back of House.

Front of House 207

Front of House Mobile Ordering Loyalty Program Back of House 207

7 Shifts

OCTOBER 31, 2022

This unique approach puts our employees first because we believe that attracting, hiring, and nurturing the right people is what sets our businesses apart. Hiring is routinely one of the most difficult tasks in food service. Investors want to know your hiring and retention tactics, such as retention and engagement strategies.

Point of Sale 398

Point of Sale Back of House Document Download 398

7 Shifts

JUNE 4, 2021

Inventory turnover ratio. Your CoGSs is an essential number to have when determining your menu prices, inventory and impacts your net profit margin. To calculate your COGs, you need the following numbers: Beginning Inventory, or the value of the inventory you start with. Ending inventory , or what you have leftover.

Point of Sale 417

Point of Sale Inventory Employee Relations Customer Service 417

Modern Restaurant Management

AUGUST 1, 2022

GMs have a lot of different responsibilities, including managing store operations, inventory, handling guest experience and managing budget. While in other industries it’s common to have a dedicated HR or recruiting team, in the restaurant business, general managers typically handle hiring and training as well, on their own.

Recruiting 199

Recruiting Email Marketing Inventory Training 199

7 Shifts

AUGUST 20, 2021

The costs themselves can take the form of food, liquor or kitchen equipment, and are generally a one-time purchase. Equipment and supplies. Use a procurement management app like Bluecart to keep track of food costs, monitor supply levels, and save time managing inventory. Track inventory and food costs. POS systems.

Inventory 195

Inventory Food Supply Seasonal Menu Food Order 195

7 Shifts

JANUARY 31, 2024

You're responsible for tactical duties like training new hires, conducting performance reviews, disciplining rule breakers and poor performers, and handling compensation changes—in addition to more interpersonal tasks like mentorship and ensuring professional growth. One other way you may need to manage inventory is with menu planning.

Management 195

Management Management Kitchen Safety Front of House 195

7 Shifts

MAY 23, 2024

Your restaurant expenses may vary depending on various factors, such as the equipment you use, your business location, the size of your operation, and whether you own or rent your commercial space. However, as a rule, the primary costs you can expect in running your restaurant are usually related to food, labor, and rent.

Point of Sale 222

Point of Sale Seasonal Menu Food Supply Cash Management 222

Modern Restaurant Management

JUNE 5, 2023

When people think of the way AI is currently used in quick service restaurants – such as fast-food chains – they might think of AI-powered voice bots utilized at drive-thrus or AI tools to forecast inventory needs based on demand. The use of AI is not limited to scheduling and staffing.

Dine-in 186

Dine-in Customer Service Customer Experience Inventory 186

Modern Restaurant Management

SEPTEMBER 22, 2021

Remember that it can also be expensive to hire and train new employees. Food and Beverage Inventory and Paper Supplies. Kitchen and Serving Station Equipment. There is no way you can prepare a meal without the right equipment. You need to have ovens, grills, refrigerators, and freezers. Remodeling and Decorating Expenses.

License 175

License Employee Relations Equipment Food Supply 175

Clover - Restaurants

MAY 7, 2024

Requirements: Execute recipes with precision and consistency Assist executive chef with menu planning and development Comply with health and safety regulations, maintaining a clean, friendly, and organized kitchen Optimize resource use and minimize waste to manage food costs and inventory 6.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

Culinary Cues

MAY 13, 2023

So where will you get exposure to much, if not all of that?

Hotels 426

Hotels Point of Sale Cash Management Training 426

Squirrel Systems

MAY 17, 2024

Look for opportunities to negotiate better terms with suppliers and optimize inventory management. They provide detailed sales reports, inventory tracking, and guest data. Consider the following strategies: Hiring for Growth : As you plan for expansion, hire with growth in mind.

Operations 52

Operations Loyalty Program Cash Management Point of Sale 52

Cheetah

DECEMBER 20, 2021

And for established eateries, ghost kitchens enable them to take full advantage of the boom in delivery orders without creating permanent changes to their business including rent,staff, equipment and so on. Costs are usually dependent on the space, special equipment and duration of agreement. 4 Leading Ghost Kitchens Compared.

Front of House 148

Front of House Food Supply Back of House Fine Dining 148

Apicbase

MAY 29, 2024

It’s ideal for virtual brands wanting to start small or commissary kitchens that only prep food and don’t need a fully equipped space. How to Start a Ghost Kitchen Before you deliver your first online order, you absolutely need three things: a business plan, an equipped kitchen space, and all the required permits. Use a host kitchen.

Kitchen Safety 52

Kitchen Safety Front of House Online Ordering Food Order 52

Aaron Allen & Associates

MARCH 3, 2022

There are so many things to think about — from inventory management to restaurant payment and billing and more — it can be difficult to keep track of it all. We’ll explore software for inventory management, restaurant payment and billing, food delivery, dashboards, restaurant onboarding, reservation management, and ERP systems.

Management 120

Management Management Mobile Ordering Point of Sale 120

SpotOn

MARCH 25, 2024

Here, we'll discuss what you must consider when looking at the construction costs, equipment costs, interior design costs, and licenses and permits. Equipment costs Like all your restaurant startup costs, kitchen equipment, and small wares are directly connected to the concept. How much are COGS for restaurants?

License 52

License Insurance Point of Sale Equipment 52

Sling

JUNE 19, 2023

You’ll experience firsthand what it takes to keep a bar going and gain valuable experience in basic business practices, like: Customer service Employee development Marketing Payroll Inventory Scheduling Becoming a better manager You can then transfer the lessons you learn working for someone else to your own unique venture.

Bar 78

Bar Employee Relations Equipment Advertising 78

Restaurant365

APRIL 1, 2021

From hiring and managing staff to inventory management and the guest experience, your store-level managers hold the key to your restaurant group’s success. Equiping them with data and the ability to make day-to-day decisions based on that data, is imperative for driving your profitability.

Management 78

Management Management Inventory Hiring 78

Xtra Chef

OCTOBER 7, 2020

Equipment repairs and maintenance are another large restaurant expense, ringing in at an estimated 3% of top-line revenue. The first step in taking control of your repairs and maintenance process to reduce costs is to get a complete and comprehensive view of your equipment footprint in each of your restaurants.

Equipment 140

Equipment Document Customer Service Download 140

Embrace the Suck

MAY 14, 2023

Restaurant Excellence Guideline #14: Equip your team with strategies to handle challenging guests. Restaurant Excellence Guideline #16: Hire for a positive attitude and impart the necessary skills through training. Restaurant Excellence Guideline #13: Use a two-tier leadership model to foster a culture of responsibility.

Leadership 221

Leadership Customer Service Loyalty Program Customer Experience 221

Modern Restaurant Management

MARCH 1, 2023

This assists with calculating current stock levels, along with tracking future costs, forecasting, and optimal inventory management. For example, a targeted automation effort to your accounting system can save the extra costs associated with hiring an accountant or controller. Does the equipment layout make sense for all staff?

Front of House 167

Front of House BOH Back of House 2023 167

Sling

MAY 13, 2023

Whether you’re looking to hire employees for a fine dining establishment, a food truck, or a fast food business, you’ll need any number of restaurant positions to make up the foundation of your team. In this article, we discuss the most common restaurant positions so you’ll have a better idea of who you need to hire for your business.

Front of House 78

Front of House Back of House Kitchen Safety Food Truck 78

Restaurant365

AUGUST 12, 2021

Ultimately, data is an asset of the company, just like other assets (such as time-saving equipment). Add in all of the invoices, orders, and inventory you are tracking. Train your store-level managers to use data for store-level decisions on staffing and inventory. Hire employees who share a passion for data.

Leadership 78

Leadership Inventory Hiring Point of Sale 78

Modern Restaurant Management

MAY 31, 2022

Restaurant owners or managers would rather spend time on other meaningful tasks, such as recruiting and hiring, training chefs, or updating daily specials on the menu. For example, labor, sales, inventory, and customer relationship management (CRM) reports are some of the reports restaurants should consider pulling together.

Point of Sale 192

Point of Sale POS Download Loyalty Program 192

Clover - Restaurants

APRIL 23, 2024

For instance, depending on how successful the restaurant has been, you’ll inherit a customer base, trained staff, and the equipment and space you need to hit the ground running. An existing restaurant also has an established cash flow, as well as a system in place for managing inventory, staffing, and running the kitchen.

Point of Sale 52

Point of Sale Cash Management Franchise Franchising 52

The Restaurant Times

NOVEMBER 10, 2021

From managing the inventory to training the staff to be competent in the kitchen and with the customers, the restaurateur needs to take care of it all. By leveraging the latest best practices, you can implement advanced technology solutions, optimize your budget, hire and retain competent staff, and benefit from real-time data analytics. .

Operations 52

Operations Management Management Front of House 52

Lavu

DECEMBER 12, 2022

For example, you might find that by hiring seasonal staff during the summer, you can reduce costs with a smaller, more efficient, year-round salaried staff. Practice Inventory Management Consistent restaurant inventory management can solve many cash flow problems.

Cash Management 78

Cash Management Management Management Point of Sale 78

Culinary Digital

MARCH 20, 2024

This specialized product knowledge equips servers with the ability to provide detailed descriptions, make informed recommendations, and confidently answer customer inquiries. Due to this focused selection, inventory managers can better understand each dish’s specific requirements.

Seasonal Menu 52

Seasonal Menu Customer Service Customer Experience Training 52

The Rail

APRIL 4, 2024

Hiring professional commercial movers is the most effective way to handle this challenge. These movers have extensive experience with commercial relocations and are well-equipped to move your bar fixtures and alcohol inventory safely. From the hefty brewing systems to the fragile glassware, each item demands careful handling.

Bar 52

Bar Customer Experience Email Marketing Customer Service 52

7 Shifts

DECEMBER 3, 2019

For example, telling aspiring restaurant leaders that you’ll be willing to hire your new location’s manager internally should add fuel to the fire of their focus. To ensure both your new and existing location(s) succeed, consider passing off business-critical tasks to your managers or promoting team members to higher positions.

Franchise 368

Franchise Franchising Audits Point of Sale 368