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Improve Seasonal Menu Offerings When it comes to the holidays, consumers love to tuck into festive favorites. It’s the perfect season for experimenting with new menu items that align with previous seasonal trends. On the other hand, no restaurant wants to risk overordering.
When consumers order more food online, it’s clearly good for business – but it can also make it harder for businesses to manage inventory. In 2025, restaurants need to have a plan in place that ensures they are effectively managing inventory and redirecting unused, still edible food to donations.
These systems can understand various accents and dialects, process orders accurately, and even upsell menu items based on customer preferences. One of the most impactful areas is inventory management. AI-powered drive-thru systems are revolutionizing one of the most popular touchpoints for quick-service restaurants (QSRs).
For example, Taco Bell is using AI-driven labor and inventory management tools to fine-tune staffing and reduce food waste. Other restaurants are integrating AI into reservations, guest messaging, and even menu pricing—helping them react to demand in real time.
What restaurants can do, however, is re-think how their direct food supply is managed – from transport to inventory control. About 17 percent of food is wasted at the consumer level, and yet many restaurants don’t even know how much of their inventory is going to landfill each month. It’s the cost of waste.
It would be a safe bet that every diner has had a frustrating experience with inconsistent service based on a poor counter engagement, outdated menu board, incorrect order notes – and the list goes on. Analytics are critical to help restaurants gain visibility into traffic, order makeup, sale insights, inventory, and more.
Restaurants, food manufacturers, and consumers are all feeling the strain: Restaurants and Food Manufacturers : Higher egg costs force businesses to adjust menu pricing, seek alternative ingredients, or absorb financial losses. The Economic Impact on Stakeholders The ramifications of rising egg prices extend far beyond farmers.
"That means smarter scheduling, streamlined menus, better inventory control, and automation that frees staff to focus on hospitality. Even menu decisions are now data-driven. " Simplifying menu complexity can also streamline purchasing and reduce waste.
Once you have that total, subtract all of your costs, such as labor, inventory, rent, utilities, and other operating expenses. Bars that effectively manage their inventory and reduce waste tend to maintain higher margins. To calculate your pour cost, you have to know the total cost of your alcohol inventory.
For example, AI can help QSRs make smarter inventory decisions by analyzing purchasing trends and aligning ingredient orders with demand. This reduces waste and ensures menu availability, even during busy periods. Start with areas where AI can make a measurable impact, such as inventory management or targeted promotions.
Train Employees on Security Protocols Equip your team with holiday-specific training to identify suspicious behavior, manage unruly guests, and respond to emergencies. Secure Deliveries and Inventory The holiday rush often means more frequent deliveries. For special events, consider hiring temporary staff trained in crowd management.
With the right tools, operators can manage staff schedules, streamline kitchen communication, monitor inventory levels, and analyze sales trends all in one place. AI-powered analytics are giving operators clearer visibility into their performance—from tipping patterns and top-selling menu items to bottlenecks in service flow.
Restaurants need technology that’s as flexible as their menu offerings, capable of evolving with the industry without major overhauls. Invest in technology that offers meaningful insights across the board—inventory, sales, customer behavior, and more. The solution? Get back to basics.
That includes the ingredients and packaging for your menu items, but not things like rent and payroll. This gives you a sense of how effective your menu pricing is. It factors in all your operating expenses, like labor, rent, insurance, equipment repairs, marketing, and more.
Remember when guests used to walk in, grab a menu, and browse through every page? Think about it like this: just as your POS system predicts your inventory needs based on past sales, today's job seekers expect platforms to understand their skills and interests, then match them with the right opportunities.
The operational trifecta of inventory management, financial oversight, and labor scheduling represents a major drain on resources for most chain restaurants. Enterprise-wide inventory systems provide real-time visibility across locations, preventing costly stockouts and profit-draining spoilage.
Real-time inventory systems help restaurants cut food waste , save money, and improve operations. Here’s how: Track Stock in Real-Time : Monitor inventory levels instantly to avoid overstocking or understocking. Integrate with POS Systems : Sync with sales data to refine menu choices and track high-waste items.
AI-driven tools can help optimize everything from labor scheduling to inventory management, reducing waste and improving margins. Automation – Investing in smart kitchen equipment and AI-driven scheduling tools can help reduce labor costs and improve efficiency.
A strong POS system can streamline operations, inventory and menu management, assist with staffing shortages and scheduling conflicts, as well as assist with sorting through data and sales patterns to help personalize marketing campaigns in a new location. Tracking inventory can prevent unnecessary and costly food waste.
An inventory management system with automated restocking alerts keeps your stock levels in check. Real-Time Data & Analytics : Track sales trends, top-selling menu items, and peak business hours to make informed decisions. Plus, their reliance on high fees forces restaurants to either raise menu prices or accept smaller profits.
These are tools that can help you streamline operations, easily schedule staff, and make sure you never run out of ingredients for your best-selling menu items. Inventory management and demand forecasting Running out of key ingredientsor over-ordering and wasting themis one of the fastest ways to lose money.
Introduction In the fast-paced world of restaurants, keeping a close eye on your inventory is as vital as the secret sauce in your signature dish. Proper inventory tracking helps reduce waste, control costs, and boost profits. What Is Restaurant Inventory Management? Key Components of Restaurant Inventory Management 1.
McDonald’s Quarter Pounders were temporarily removed from the menu across 13 states due to E. Every point along the supply chain must check inventory, determine whether they have any of the identified products, pull and destroy them, and contribute to shared reports. coli contamination , likely from onions used on the burgers.
How do you handle unexpected challenges, such as equipment failure or supply shortages? How do you handle unexpected challenges, such as equipment failure or supply shortages? If a freezer malfunctions, they should contact two or more local equipment repair service providers to get it fixed fast.
Food Costs (COGS) Your food costs, or cost of goods sold (COGS), include everything that goes into producing your menu items, including: Recipe ingredients Beverages Condiments Disposables, like to-go containers, straws, and napkins Tracking your food costs percentage helps you understand how much of your revenue is being spent on your menu.
Restaurants can now use customer data to enhance restaurant menu design, creating smarter menus that increase profits and improve the dining experience. Spot Best-Sellers : Focus on the 16% of menu items that drive 80% of sales. Improved Efficiency Trim menus and reduce food waste. Ready to learn how? Keep reading.
When integrated with other systems, it allows for easy syncing with online orders and real-time inventory management, making operations smoother and more organized. Staff and Inventory Management: Proper scheduling and inventory management are crucial for independent restaurants.
Photos of your menu items, ambiance, and even happy customers will give potential guests a glimpse of the dining experience you offer. Use it to share updates, special events, or new menu items. Create engaging email newsletters that have a clear purpose, such as promoting an event, offering a discount, or sharing a seasonal menu.
Every order placed at a kiosk generates valuable data, allowing restaurants to better understand customer preferences, forecast demand, and optimize menu offerings. The benefits expand beyond labor and into customer data and efficiency. Self-service technology allows restaurants to focus on what really matters–customer satisfaction.
Start with a detailed business plan that lays out every cost, from food costs and equipment to licensing and operating expenses. Start by tightening up your operationscreate clear systems for everything, from opening checklists to inventory management. Create a buffer for unexpected expenses and slow times.
Depending on a guest’s allergies or dietary preferences, AI can suggest personal picks from a restaurant’s menu, for example. Hoteliers and restaurant operators are increasingly demanding POS systems that seamlessly connect with CRM, loyalty programs, reservation systems, inventory management, and payroll.
From salted egg yolks and chili crunch fusions to mushroom-infused teas and freeze-dried fruit powder garnishes, Kimpton’s in-house experts share the standout ingredients, menu items and techniques that will come to the table in 2025. Despite the popularity of our events, we will continue to keep them small but mighty in 2025."
They connect tools like inventory tracking, payroll, and online ordering into one system, allowing real-time data access for smarter decisions. Key benefits include: Efficiency : Automates workflows like inventory management and order processing. Start by focusing on integrations that will immediately improve your operations.
percent menu-price inflation rate. With households increasingly treating dining out as a luxury, every menu item and service interaction becomes a potential make-or-break moment. Red Robin climbs 3 percent to 78 thanks in large part to its focus on menu and food. At the same time, U.S. chain sales grew just 3.1
Explain the reasons behind the move whether it's to accommodate growing demand, enhance customer experience, or introduce new menu offerings. Engaging content like Instagram Reels or TikTok videos showcasing construction progress, new menu items, or even staff preparing for the move can make followers feel like they are part of the journey.
By Tracie Johnson, Contributor Running a restaurant requires more than just a good idea, a great menu, and determination. Whether for operations expansion, equipment upgrades, staff recruiting, or more marketing activity, growth calls for resources.
Smart Cost-Cutting Strategies for Restaurants Effective inventory management requires a well-trained, organized team using consistent routines, streamlined processes, accurate par levels, menu cross-utilization, and reliable inventory software to minimize waste and maintain efficiency.
"The menu implications are here and are impacting consumer demand," he said. "The "Installing software that can better manage inventory or can help customers self-serve can save time and may allow restaurants to operate longer with fewer staff.
Digital menu boards have become equally rugged. This meant they could track inventory, shift resources around, and coordinate reopening efforts from anywhere with a cell signal. During Hurricane Helene's aftermath, these became essential lifelines, letting restaurants serve food while their dining rooms were still being repaired.
How would you recommend menu items to guests to enhance their dining experience? Have you ever handled a situation where a customer asked for a dish not on the menu? What techniques do you use to upsell menu items or drinks? How would you recommend menu items to guests to enhance their dining experience? What did you do?
These reports help you understand sales trends, manage inventory, optimize staffing, and improve customer satisfaction. Here’s what you need to know: Sales Reports : Track revenue, peak hours, product performance, and staff contributions to refine pricing, menu, and staffing.
Increasing restaurant profits allows you to invest in upgrades, like better equipment or a nicer place for customers to eat. By closely monitoring and optimizing this percentage, restaurants can better manage their inventory, minimize waste, and lower their overall expenses, ultimately maximizing cost reduction.
Include key milestones like finalizing the lease, completing renovations, hiring staff, ordering equipment, and doing test runs of your menu. This includes POS systems, inventory software, scheduling tools, and even online review tracking. This is also the time to inspect equipment for wear and tear.
Customers benefit from the convenience of browsing digital menus and completing payments independently, especially during busy periods. Behind the scenes, digital kitchen solutions and automated inventory tracking are enhancing back-of-house efficiency.
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