Remove FOH Remove Merchandise Remove Waste
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MRM Research Roundup: To-Go Trends, State of the Plate, and Black Market Reservations

Modern Restaurant Management

” The report, conducted by Redpoint exclusively for GS1 US, is based on a national survey of more than 500 supply chain professionals ranging from directors to C-level executives in the retail grocery, foodservice, healthcare, apparel and general merchandise industries.

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7 key restaurant revenue streams to prioritize in 2024

7 Shifts

Another approach is to integrate an online ordering feature or plugin into your website and leverage your FOH as delivery drivers. This way, you reduce food waste and generate revenue from products that would otherwise go unused. Combos also help manage inventory and cut down on food waste.

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Menu Engineering: Innovating Menus for Profitability and Simplicity

Aaron Allen & Associates

This requires updated and accurate training for baristas and FOH staff that needs to be considered in the investment for developing the new item. It’s about more than tactical design, merchandising techniques, promotional tactics, and pricing strategies though.

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The Impact of Restaurant Tablets on Table Turnover and Revenue

Mad Mobile

Merchandise and gift card sales If you have merchandise for your eatery, you can feature it as part of your digital menu. But you can’t ignore that a traditional system produces a lot of waste! billion pounds of paper waste yearly, just in receipts. Tablets bring new possibilities to the table!

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Mastering Restaurant Metrics: Your Comprehensive Guide to Business Success 

Apicbase

To calculate labour cost percentage: Labour Cost Percentage = Labour Cost / Sales Pro Tip: To identify what’s affecting your labour costs, divide the staff by FOH (front of house) and BOH (back of house). Monitoring this number prevents your teams from overstocking or understocking, which can lead to food waste and higher food costs.