Paper Chase Accountancy

JULY 25, 2025

Detailed Inventory Control: Especially for restaurants, managing perishable inventory (food and beverage) requires meticulous tracking to minimize waste, control COGS margin , and ensure profitability. Spoilage and waste management: Identifying and minimizing losses from perishable goods.

Hospitality

Lavu

APRIL 25, 2025

Here’s a breakdown of typical costs: Component Initial Cost Monthly Cost Hardware Bundle $1,400 – $5,000 N/A Software License N/A $60$400 Kitchen Display System $1,000$1,500 $25 Receipt Printers $250$400 each N/A Installations $200$500 N/A Transaction Fees N/A 2.24.5%

POS

SpotOn

DECEMBER 30, 2024

These include rent, utilities, licenses, equipment, repairs, credit card processing fees—anything that's not labor or COGS. Eliminate front-of-house and kitchen mistakes When an item is discounted, comped, remade, or dead in the window, that's food waste killing your profit margins. Overhead costs.

Operations

Modern Restaurant Management

MARCH 6, 2025

The world’s largest 3D-printed restaurant interior design recently debuted at MYATA Platinum Lounge, a hookah lounge with a restaurant and bar in the C2 Licensed District in Dubai's City Walk. Secondly, the 3D printing method in this project expresses an idea.

Design

Paper Chase Accountancy

MAY 21, 2025

Capital-Intensive Operations: Hotels and restaurants often require significant upfront investment in property, equipment, and renovations, impacting depreciation, amortization, and long-term financial planning. Knowledge of Industry-Specific Tools: Are they proficient with common hospitality POS systems (e.g., Opera, Cloudbeds)?

Hospitality

Paper Chase Accountancy

MAY 30, 2025

Whether through restaurant bookkeeping NYC or hotel bookkeeping, precise recordkeeping helps reduce waste, improve cash flow, and streamline compliance with New York bookkeeping standards. Equipped with a restaurant tax NYC calculator , accountants can accurately compute tax liabilities, ensuring compliance and avoiding penalties.

Hotels

Modern Restaurant Management

MARCH 5, 2020

Numerous states including New York, Illinois, Massachusetts, California, and Texas have enacted statutes requiring entities that own or license the personally identifying information of state residents to implement and maintain reasonable security procedures appropriate to the nature of the information and the size and operations of each entity.

Restaurant Law

7 Shifts

AUGUST 18, 2024

Not only do you have to manage many costs including, labor, equipment, and food—but you have to do it while dealing with inevitable price increases. In this guide we won't worry too much about the differences, but in general: A restaurant cost is a one-time expenditure on a material resource like food, liquor, dishes or kitchen equipment.

License

7 Shifts

AUGUST 18, 2024

Equipment : What equipment will you need? Sourcing the Right Equipment Your budget, target market, and concept will dictate your equipment needs. The size of the space is important, as you'll need enough room for customers and all of your bar's equipment. Your team : Who do you need to make this work?

Bar

Modern Restaurant Management

NOVEMBER 16, 2021

Improve inventory management – With cloud, valuable time and resources managing inventory manually becomes a thing of the past since you can access what ingredients, for instance, are available on site, what items are about to expire and what food items are going to waste. Say you’re overseeing 500 locations nationwide.

Customer Experience

7 Shifts

JULY 12, 2024

Make it part of the protocol to unplug equipment when not in use and fix any leaks promptly. Train your staff to use ingredients efficiently and plan your menu to minimize waste. Create a maintenance schedule for each piece of equipment to keep everything in top condition. Additionally, review and adjust your coverage as needed.

Food Truck

Modern Restaurant Management

AUGUST 5, 2020

ECJ’s Food, Beverage and Hospitality Department attorneys advise food and beverage clients, startups and other businesses on a comprehensive range of issues, including employment, trade secrets, partnership disputes, contract negotiations, intellectual property, licensing and franchise disputes.

Food Safety

7 Shifts

AUGUST 7, 2024

They should understand that pouring out more flour than they need or cutting off too much meat means money wasted. Track and Eliminate Waste According to the National Restaurant Association, between 4 and 10 percent of food is thrown away before it even reaches the table. Include the cost of each item and how much of it went to waste.

Food

ChowNow

AUGUST 26, 2024

Startup Budget This covers initial costs such as equipment, licenses, renovations and initial inventory. Capital Budget This is for long-term investments and major expenditures, including purchases of equipment, furniture and other high-cost improvements. Such purchases could be vital to growth.

Cash Management

Modern Restaurant Management

MARCH 11, 2020

The Virtual Restaurant Accelerator™ developed by Virtual Restaurant Consulting (VRC), solves this problem by offering a license for a TWO HENS delivery-only location. The TWO HENS license includes a complete package of 'done-for-you' services: Creation of a custom website and social media pages. . "On

Bar

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

Hot Schedules

AUGUST 10, 2021

Managers need to keep track of employees’ training certifications, whether company-based or official state licenses. When training or license expiration nears, remind and incentivize employees to get recertified. Consider systems that integrate thermometer readings with cooling and warming equipment to track temperature readings.

Food Safety

Modern Restaurant Management

OCTOBER 22, 2020

With drive-thru equipped buildouts as low as 1,200 sq. Together, they are launching the Pathways to Black Franchise Ownership program, an innovative personal development training initiative that equips potential business owners to operate high-performing businesses. ” Delivering Jobs. ” Nathan's Teams Damhus.

Franchise

Modern Restaurant Management

SEPTEMBER 15, 2020

With more than 60 percent of diners interested in ordering a take-home DIY meal kit from restaurants1, the Fall Scoop lineup provides a variety of preportioned, prepackaged ingredients ideal for creative takeout options in the form of DIY meal kits and offers operators labor savings, versatility and waste-reduction benefits. Leanpath Scout.

Fast Casual

The Restaurant Times

MAY 25, 2021

The body is responsible for setting safety standards, conducting health inspections, and issuing food licenses to restaurant businesses in India. . Restaurateurs should keep in mind the FSSAI food licensing and registration guidelines before an inspection. Waste Management . Train Your Employees. Conduct Self Inspections.

Food Safety

Restaurant365

DECEMBER 17, 2019

One-time costs are one-time purchases, like a lease security deposit or loan down payment, signage, renovation costs, and business licenses and permits. This includes everything from napkins to kitchen equipment, as well as licensing costs. These recurring costs can be broken down further by category. Labor Costs. Fixed Assets.

Point of Sale

The Restaurant Group

AUGUST 7, 2024

Furthermore, restaurateurs must think about food storage to minimize food waste. Get the Mandated Licenses and Permits You must obtain several licenses and certifications to ensure compliance. Invest in Equipment Believe it or not, commercial-grade equipment and utensils can ensure the future of your business.

License

The Restaurant Times

JANUARY 13, 2022

A survey conducted by Too Good To Go indicates that more than 1/3rd of the bakery output in the UK ends up being wasted. This is where it is recommended to start a waste-free bakery. Research by Too Good To Go states that around 50% of the UK bakeries have a documented plan in place to reduce food waste. Source: Pinterest.

Waste

Restaurant Clicks

FEBRUARY 21, 2020

Equipment & Maintenance. Paperwork & Licensing. If your dream is to open a diner, you’ll want to ensure that you can sit as many customers as possible without making them feel crowded, or wasting space. Different types of food service businesses will also require a different space in terms of equipment.

License

Open for Business

FEBRUARY 29, 2024

How to Deal with Legal Regulations Affecting Your New Restaurant There’s no universal checklist for all of the necessary licenses, permits, inspections, postings, and signage for your new restaurant. All liability with respect to actions taken or not taken based on the contents of this article is hereby expressly disclaimed.

License

Modern Restaurant Management

MARCH 7, 2020

“We very much look forward to partnering with the brand to extend its reach to new consumers and strengthen its brand equity through strategic licensing and product extension initiatives focused on the specialty food and grocery space.” In a busy restaurant, timing and efficiency is everything.

Food

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. This can reduce your budget for ingredients and, at the same time, minimize food waste.

Point of Sale

Restaurant365

JULY 24, 2020

Restaurant365 customer Wow Bao recently announced it has partnered with operators in various cities to offer alternative sources of revenue by utilizing their space, equipment and personnel to serve prepared Wow Bao staples, while third-party delivery providers provide delivery of the meals to customers.

Front of House

Hot Schedules

AUGUST 10, 2021

Managers need to keep track of employees’ training certifications, whether company-based or official state licenses. When training or license expiration nears, remind and incentivize employees to get recertified. Consider systems that integrate thermometer readings with cooling and warming equipment to track temperature readings.

Food Safety

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. She has a bachelor’s degree in accounting from the University of Wyoming and holds an active CPA license in the State of Colorado.

Franchise

The Restaurant Group

JULY 29, 2022

Your layout determines how many customers you can accommodate, how much space you’ll need for kitchen equipment and storage, and how employees will move within your space. On the other hand, an area that’s too large isn’t just wasted space but it’s also inefficient for your operations. The Takeaway.

Kitchen Safety

The Restaurant Times

AUGUST 29, 2022

You should design your kitchen layout keeping in mind the available space and equipment usage. But a systematic layout plan makes kitchen operations much easier and accident-free for the employees by assigning appropriate spots to equipment, raw supplies, and inventories and allocating them enough space. Easy To Manage Kitchen.

Kitchen Safety

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. This includes depreciation of equipment, as well as wages, overtime, and the costs associated with running a cell phone. . Alcohol licenses .

Employee Relations

The Restaurant Times

JULY 20, 2021

Get The Required Licenses . Opening a restaurant outlet in any country requires a license from the local authorities. Being close to the market, having proper waste disposal facilities, and abundant water and electricity supply are some of the features that your location must-have. . Get Your Staff And Equipment.

Kitchen Safety

The Restaurant Times

JULY 25, 2021

Get The Requisite Licenses . While opening a restaurant in the UK, you need to decipher which of your offerings require a license. The UK Food Standards Agency’s (FSA) website provides all the necessary information on how to get this license. . Put The Staff And Equipment In Place. Source: Buxton.

License

Gecko Hospitality

JANUARY 29, 2025

Once youre launched, well continue equipping you with mentorship, advanced training, and support whenever you need it. No need to waste time or money on administrative tasks eitherwe’ll take care of back-office tasks like invoicing, accounts payable and receivable, and advertising for you.

Franchise

BNG Point of Sale

JULY 30, 2021

Acquire registration and licenses . You will also need a food license and a business license in order to run your business legally. However, you can do this in a few different ways, such as comparing suppliers, better inventory, preparing for food waste, and so on. . Reduce waste and theft . Full creativity .

Food Truck