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Meanwhile, extreme weather events are likely to disrupt transportation routes, damage crops, and lead to shortages of key ingredients, resulting in price spikes that impact menus. Review inventory management strategies Inventory isn't just a stockpile of ingredients. percent annually. One way to stay agile?
Effective, sustainable SOPs focus on minimizing waste and maximizing productivity. For example, implementing procedures to monitor inventory closely can prevent overstocking or food spoilage, while clear cleaning and maintenance schedules ensure the proper use and consumption of supplies.
Understanding FSMA Rule 204 and Traceability Standards FSMA Rule 204 introduces rigorous recordkeeping requirements for Critical Tracking Events (CTEs) and Key Data Elements (KDEs) to improve traceability for foods on the FDA’s Food Traceability List (FTL). Beyond safety, there are additional benefits. The time to act is now.
Steady Online Ordering Brings Food Waste, Donations to the Forefront of Priorities Ordering food online increases restaurant sales, but it also can potentially increase wasted food if proactive measures aren’t taken – for both the business and consumers at home.
While the cost of food waste isn’t a secret , you probably overlook it, considering it a part of doing business in this industry. It can help you fix discrepancies in ordering and inventory management , minimizing food shrink. The good news is that food waste is usually preventable. What else can it do for you?
With the right tools, operators can manage staff schedules, streamline kitchen communication, monitor inventory levels, and analyze sales trends all in one place. Expect predictive systems that adapt to real-world conditions in real time: weather, local events, and market trends.
There will likely be a bar with some food options, room service (sometimes 24 hours per day), a poolside seasonal caf, Sunday brunch, and multiple banquet rooms that at times will have simultaneous events taking place. This interdependence is what makes a great kitchen fire on all cylinders.
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.
It can also optimize operations by forecasting busy times, adjusting staffing levels, and managing inventory, making everything run more smoothly and cutting down on waste. Guests also want an experience, not just a meal, so messages that promote unique dining events, themed nights, or a fun atmosphere can create excitement.
This zero waste cooking technique will also allow chefs and bartenders to creatively repurpose leftover produce and give it new life. Tasting events where guests can interact with a variety of wines, (our holiday wine tasting featured almost 60 different selections).” Very interactive, completely personalized.”
Introduction to Food Waste in Restaurants Food waste is a significant challenge for the restaurant industry, impacting both the environment and profitability. Understanding how to reduce food waste in restaurants is the first step toward sustainable and cost-effective operations.
From identifying low-performing menu items, anticipating staffing needs before shifts go off‑balance, and even forecasting how events and weather impact guest flow. Already, most properties are swapping out single-use plastics, investing in renewable energy, and using data-driven systems to measure food- and energy-waste reductions.
Factors like portion size, seasonal ingredients, and market price changes all affect this number, which is why inventory management and regular updates to your recipes and pricing matter. This includes your social media ads, loyalty programs , printed flyers, local event sponsorships, discounts, and PR.
How do you prepare your team for special events or holiday rushes? Can you give an example of how you’ve managed a large event or special occasion at a restaurant? As a restaurant manager, how do you prepare your team for special events or holiday rushes? How do you handle situations where an employee is underperforming?
Collaborate with nearby businesses for events or promotions, and ask them to include a link to your website on their site. Use it to share updates, special events, or new menu items. When done right, it helps keep your restaurant at the top of customers' minds, encourages repeat visits, and promotes special events or menu items.
They help with reservations and table management, staff scheduling and time management, inventory tracking, rewards programs, automated marketing, and more. Inventory and supply chain apps. Running out of key ingredients can lead to frustrated customers while over-ordering can result in wasted food and lost profits.
London, UK) Thu, 19 Jun – SCA announces Brussels as the host city of 2026 World of Coffee European event. Research by BRITA Professional found that 35% of staff spend six to nine hours weekly on manual tasks, such as inventory and scheduling. London September ICE robusta futures fell by 6.4%
LTOs also help you spotlight high-margin items or move excess inventory without slashing prices across the board. Trimming underperformers not only reduces food waste; it also improves consistency and speed. This kind of menu engineering helps you highlight your most profitable dishes and makes better use of your staff and inventory.
It’s a cloud-based POS system tailored for restaurants, offering tools like inventory management, employee scheduling , and CRM. With features like dual pricing to cut credit card fees, real-time inventory tracking, and integrations with QuickBooks and Uber Eats, Lavu simplifies operations for businesses of all sizes.
By leveraging POS data, restaurants can adjust inventory, staffing, and marketing strategies to maximize profits during busy periods and minimize waste during slow seasons. Plan Inventory : Track sales velocity to stock up on popular items while avoiding overstocking.
Those looking for convenience (for example, work schedule, spending time with family, or group events) are more satisfied than those ordering due to need (e.g., Customers using the service for family time or group events generally perceive higher value. health, not having a vehicle, lack of time, or not wanting to drive).
Streamline Operations : Reduce inventorywaste by up to 75% and prevent overstocking. This lag makes it hard to make quick decisions, especially during seasonal promotions or special events when fast adjustments could boost profits. Staff must compile sales figures, calculate profits, and compare them with inventory records.
By closely monitoring and optimizing this percentage, restaurants can better manage their inventory, minimize waste, and lower their overall expenses, ultimately maximizing cost reduction. Yield Percentage: Calculate the yield percentage to account for any waste or shrinkage during cooking. Food cost control is crucial.
We have found that, by keeping it in each location, we’re able to have the freshest product possible, as well as being able to manage inventory levels and waste accordingly,” said Kern.
Manage Inventory for Heat-Driven Demand Hot weather brings shifting customer preferences. Then, use that information to fine-tune your ordering to avoid waste and ensure youre never short on the summer staples. Then, use that information to fine-tune your ordering to avoid waste and ensure youre never short on the summer staples.
To enhance profitability: Implement an inventory management software to track liquor usage and reduce waste. Introduce wine pairings or tasting events with online booking options. Consider: Using event management software to streamline inquiries, bookings, and deposits.
A modern POS system for bars goes beyond just processing paymentsit helps with inventory management, staff scheduling, and real-time sales tracking. Lavu : Best for ingredient-level inventory tracking and loyalty features. Lightspeed : Ideal for advanced inventory control and analytics. Pricing starts at $9.99/month.
This approach also helps reduce food waste and maximize customer satisfaction. Reduce Waste : Remove underperforming items to save costs and streamline kitchens. Improved Efficiency Trim menus and reduce food waste. Peak time orders : Fine-tune inventory and pricing for busy periods.
Use this information to manage inventory, adjust pricing, and take advantage of high-demand periods. Before removing underperforming items, think about how their ingredients impact inventory and food costs. Menu analysis is also critical for planning seasonal updates or special events.
The panelists highlighted agentic AI’s potential in hospitality, suggesting that it can manage repetitive tasks like inventory control or supply chain logistics. For example, restaurants can use agentic AI to monitor inventory levels, automatically order supplies, and handle vendor communications.
But automation doesn’t stop at order management – it also tackles inventory challenges. Smart Inventory Management Smart inventory systems are game-changers for keeping operations running without interruptions. Smart inventory systems provide detailed usage data, which can strengthen supplier negotiations.
From streamlining orders to managing inventory and staff, these systems provide the tools restaurant owners need to stay competitive in 2025 and beyond. Data Insights: Real-time data helps optimize staffing, menu adjustments, and inventory. Cost-Effective: Affordable monthly plans replace hefty upfront hardware costs.
It is calculated by the following formula: 💡 Food cost percentage = (beginning inventory + purchases - ending inventory) ÷ food sales Ideal food cost percentage sits somewhere between 28-35%, depending on your restaurant concept. Remain profitable with smart menu pricing and markups The restaurant industry isn't easy.
Kitchen operations, in particular, frequently lag behind front-of-house innovations, causing issues like over-preparing food, poor inventory management, and struggles to meet high demand during peak hours. Value: By improving kitchen operations, the Production Optimization Board boosts speed of service while cutting down on food waste.
Implement effective inventory management. Increased profitability: Helps identify areas of financial waste or opportunity. They monitor costs and inventory to prevent waste and overspending. Nightclub-style event hosting can attract a larger customer base, driving up sales.
Implement effective inventory management. Increased profitability: Helps identify areas of financial waste or opportunity. They monitor costs and inventory to prevent waste and overspending. Nightclub-style event hosting can attract a larger customer base, driving up sales.
As restaurants seek ways to improve efficiency, reduce waste, and deliver personalized dining experiences, 3D food printing offers a unique solution that blends creativity with precision. Once the printed has created a mold and the recipe is determined, 3DFPs can print out food quickly and with less waste.
From inventory management to staff scheduling, managers need to master the operational backbone that keeps the business running at a high standard. Inventory control Understand how to keep track of your inventory, place orders efficiently, and minimize waste. This will help you avoid purchasing more than you need.
When sales data connects to inventory, labor, loyalty, and guest feedback, it becomes powerful. Operators are using tech to reduce food waste, improve energy efficiency, and make more responsible sourcing decisions. Insights lead to action, and action leads to growth.
Control COGS with inventory management Depending on your concept, you've got somewhere between 30 and 300 ingredients, many of which are found in multiple menu items in various amounts. Inventory management software does that for you. On top of that, their costs are constantly changing—probably up more than down.
Without a clear financial picture, owners are essentially flying blind, unable to identify areas of waste, optimize pricing, or make strategic investments. General bookkeeping typically doesn’t contend with such high volumes of small transactions or the rapid spoilage of inventory. Adjust COGS based on actual inventory consumed.
They require specialized support that understands the intricacies of fluctuating revenues, high labor costs, and complex inventory management. POS System Integration: Seamlessly integrating point-of-sale data into accounting systems for real-time sales tracking, inventory updates, and precise revenue recognition.
Restaurant accountants, for instance, must navigate the challenges of fluctuating inventory, high-volume cash transactions, and regular tipping practices, which are unique to the restaurant industry. Daily tasks may include recording sales and cash receipts, reconciling cash, and tracking inventory usage.
BRITA will provide filtered water dispensers and refillable bottles at key LTA events, including Nottingham, Birmingham, Queen’s Club, and Eastbourne, building on its 2024 effort that saw over 200,000 single-use bottles cut, delivering premium hydration and reducing plastic waste.
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