Touch Bistro

MAY 10, 2021

And one area that is often overlooked is the question of how to reduce food waste in restaurants. Food waste costs restaurants a staggering $162 billion per year , and in America alone, restaurants generate as much as 33 billion pounds of food waste per year. Different Types of Restaurant Food Waste.

Waste 59

Waste Food Compost Tip Distribution 59

Modern Restaurant Management

MAY 11, 2022

If their food cost was way off, they had to go back and find the mistakes. Communications in GoVentory are two-way, with distributors supplying order guides and invoices, and restaurants placing new orders through the app and uploading the inventory to the Subway POS. It was a painstaking effort.”

Inventory 218

Inventory Management Management Food Supply 218

Apicbase

MARCH 25, 2024

Managing inventory and supplier ordering is like juggling flaming torches while riding a unicycle (which also happens to be on fire). Demand forecasting for restaurants puts out the flames, takes the guesswork out of purchase orders and streamlines the supply chain. What are the benefits of demand forecasting in food service?

Inventory 52

Inventory Management Management Kitchen Safety 52

Modern Restaurant Management

MARCH 9, 2022

We've all ordered our favorite food online at least once from a local restaurant, and it was cold when it arrived at our doorstep. Events like this not only ruined our entire eating experience, but also prevented us from ordering food from this restaurant for a while. Delivery of cold food leads to loss of customer.

Compost 208

Compost Sustainability Online Ordering Kitchen Safety 208

Culinary Cues

FEBRUARY 6, 2022

How many times has the job been referred to as “flipping hamburgers” or working in a “greasy spoon”? This was the first time that anyone actually referred to the kitchen as a great place to learn, grow, and get a foothold on a career. I have thanked that manager (in my heart) countless times for that advice over the years.

Back of House 420

Back of House Reference Presentation Mobile Ordering 420

7 Shifts

AUGUST 6, 2021

On a micro level, forecasting helps a restaurant plan for inventory orders and how many employees need to work each shift to make and sell food. Inaccurate sales forecasting can result in wasted funds on labor, inventory, and even operating expenses for the restaurant. Why Should You Conduct a Restaurant Forecast? Get granular.

Seasonal Menu 370

Seasonal Menu Point of Sale Inventory Food Supply 370

Lavu

NOVEMBER 17, 2023

This low profit margin can be attributed to the high overhead costs associated with running a restaurant, including rent, labor, food and beverage costs, and utilities, often account for a major chunk of your expenses, making it challenging to increase your restaurant profit margin. To enhance profits, effective food cost management is key.

Fast Casual 123

Fast Casual Fine Dining Food Truck Loyalty Program 123

7 Shifts

SEPTEMBER 16, 2021

It means guests love the food you serve so much that one location simply won’t cut it — and you get to serve more customers, generate more revenue , and expand your business. Expanding your place in the food service industry happens in one of two ways — developing a new restaurant concept or replicating an existing one.

Management 370

Management Management Document Hiring 370

Apicbase

MARCH 28, 2024

The restaurant profit margin takes into account all your revenue streams, from in-house dining and takeaway orders to branded merchandise and meal kits. They also include variable costs such as food costs, hourly staff wages, and equipment maintenance. Food truck : Food truck profit margins usually fall between 6% and 8%.

Food Truck 52

Food Truck Front of House Allergens Inventory 52

Restaurant365

SEPTEMBER 10, 2021

You’re tracking deliveries, making the most of your food budget, and ensuring your staff is prepared to serve customers. The data from inventory management can help you place more accurate orders, calculate exact food costs, make informed menu changes, and address potential sources of food waste.

Inventory 138

Inventory Management Management Point of Sale 138

Modern Restaurant Management

FEBRUARY 4, 2022

Diners simply don’t want the low food quality that often comes with long menus. These restaurant food trends can directly impact a restaurant’s profitability. A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste.

2022 218

2022 Customer Service Online Ordering Website Management 218

Apicbase

MARCH 28, 2024

These include food production and inventory management. Additionally, the BOH handles food safety and restaurant administration. This includes the food prep and kitchen areas, food storage rooms, walk-in fridges, pot wash stations, staff break rooms, and offices. Food safety. Cost control. HACCP protocols.

Back of House 52

Back of House FOH BOH Front of House 52

Restaurant365

JANUARY 4, 2022

Restaurant inventory management plays a key role in overcoming rising food prices. Logistics challenges and labor shortages have fueled rising food prices at the wholesale level. Rising food prices have had an impact on the food sector for some time, with ingredient values above levels for the same time last year.

Inventory 148

Inventory Pricing Management Management 148

Restaurant365

JUNE 22, 2021

As a restaurant owner or operator, keeping your food costs low is a continual challenge. Food cost is one of the largest expenses for your restaurant, and because it is a controllable cost, you can influence how it impacts your bottom line. The biggest factor in reducing food waste is how invested your store-level managers are.

Compost 88

Compost Food Waste Front of House 88

The Restaurant Times

FEBRUARY 22, 2022

Restaurant startup developments in recent years have included a variety of food delivery alternatives, company expansion, service innovation, extended online ordering, assemble-your-meal popup businesses, and many others. . It’s no longer about waste and environmental damage. Restaurant Tech.

2022 98

2022 Front of House Cash Management Online Ordering 98

7 Shifts

AUGUST 19, 2020

Pandemic or otherwise, staff turnover eats into your profitability and wastes a considerable amount of managers’ time. In order to help new staff learn the ropes, you need to create a comprehensive restaurant staff training manual. Detailed instructions on how to use the POS system.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

Goliath Consulting

JUNE 15, 2021

Since the start of the pandemic, safety measures such as social distancing, lockdowns and mask-wearing have completely changed our understanding of how consumers spend on food. Meanwhile, sales at cafes, fast-food restaurants, coffee shops, and casual-dining establishments fell by 27 percent. Shortage of workers is one reason.

Supplies 165

Supplies Food Supply Fast Casual Front of House 165

Focus POS

DECEMBER 8, 2021

Other issues, like ingredient management, can cause much bigger headaches and cost money — throwing away expired ingredients eats into profit margins, especially with the rising cost of food. It’s important to monitor what’s selling so managers can order more in a timely manner, ensuring the most popular choices are always in stock.

Mobile Ordering 148

Mobile Ordering Point of Sale Cash Management Food Supply 148

SpotOn

MARCH 18, 2024

There's also the quick-service restaurant model, where guests order and pay for simple dishes created right away, similar to the modern bistro. To match that refinement by Escoffier, most fine-dining establishments offering a prix fixe menu have higher prices, with relatively few adjustments to the food itself.

Menu 98

Menu Dietary Restrictions Fine Dining Seasonal Menu 98

Restaurant365

MAY 20, 2020

Making smart, effective decisions around your food and labor costs as you continue with take-out and delivery options and begin to open your dining room can help you emerge from the economic shutdown with improved processes on a path to profitability. Controlling food costs. Controlling food costs begins with a smarter menu.

Inventory 148

Inventory Food Order Customer Experience Waste 148

Modern Restaurant Management

FEBRUARY 14, 2020

Postmates found that chocolates, flowers & food are all as popular as ever on Valentine’s day, as you’d expect, but this year they took a look at the romantic orders for February 14 that are a little less expected. Another big non-food or flower delivery? The top ice cream flavor ordered on Valentine’s Day?

2020 122

2020 Waste Food Order Point of Sale 122

Modern Restaurant Management

FEBRUARY 2, 2023

This Super Bowl season, your plays should showcase accurate forecasting, efficient ordering, and menus engineered to earn cheers from both teams. With more food comes the potential for more waste. restaurants rack up 22-33 billion pounds of food waste per year. With numbers like these, the pressure is on.

Menu 88

Menu Seasonal Menu Point of Sale 2025 88

Deliverect

AUGUST 31, 2020

Knowing what is most popular, on each channel and at what time can make everything from staffing to food prepping far simpler. When ordering from these big delivery platforms, customers already have to make a big decision when it comes to choosing a restaurant to order from. Start off simple: streamline your menu.

Delivery 146

Delivery Front of House Point of Sale Back of House 146

Restaurant365

MAY 17, 2022

Food inventory management goes way beyond counting the items on the shelves. Tight integration between your r estaurant inventory management software , point of sale (POS) system and restaurant accounting software is essential for executing key restaurant tasks that help control your food costs. That’s great.

Inventory 78

Inventory Management Management Food 78

OneDine

SEPTEMBER 26, 2023

Running a successful restaurant requires more than just delicious food and a welcoming ambiance. With a digital interface, such as OneDine’s mobile ordering interface, you can prioritize these high-profit items with images, or higher in the menu. Blanket rewards are OUT! Get specific.

Loyalty Program 52

Loyalty Program Social Media Sustainability Waste 52

Cheetah

JULY 1, 2021

Knowing what food is going to cost in the near future enables restaurants to plan accordingly. Cheetah’s bi-weekly Market Watch report, offered to all our clients, summarizes food cost trends and competitive intelligence. JIT also guarantees you get 100% usable product, which translates to zero waste.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

Cheetah

JULY 1, 2021

Knowing what food is going to cost in the near future enables restaurants to plan accordingly. Cheetah’s bi-weekly Market Watch report, offered to all our clients, summarizes food cost trends and competitive intelligence. JIT also guarantees you get 100% usable product, which translates to zero waste.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

Restaurant365

FEBRUARY 22, 2022

There’s sales and customer data, labor performance data, and even data telling you how much food you waste. Analyzing your restaurant data to get a detailed look at your profitability, food costs, and labor costs can drive strategic decisions and improve your bottom line. Reduce Food Loss. Improve Margins on Menu Items.

Point of Sale 147

Point of Sale POS Inventory Seasonal Menu 147

Clover - Restaurants

MAY 3, 2024

Recent surveys confirm the importance of cleaning and sanitizing in food industry establishments for building customer confidence and in influencing diner choice. City and state health departments monitor local restaurants to ensure they’re following food safety management program guidelines.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Apicbase

APRIL 11, 2024

The success of a food service business depends on how well its restaurant managers manage purchasing and inventory and how good the chefs are at creating profitable recipes. Restaurant back office software refers to digital tools used by restaurants to manage back of house operations and administrative tasks.

Operations 52

Operations Back of House Allergens Front of House 52

Mad Mobile

FEBRUARY 26, 2024

It also has one of the most complex stock lists. Because liquor, wine, and beer have such wildly varying prices, it pays to keep tight controls on ordering and inventory. Loss, waste, inconsistency — without careful management of bar inventory, you’re quickly losing a decent chunk of money. Take these lessons to heart.

Inventory 40

Inventory Bar Management Management 40

Xtra Chef

OCTOBER 28, 2020

Inventory management is a cost management strategy that influences your restaurant food costs , revenue, profitability, and cash flow. Having too much cash tied up in inventory can lead to negative cash flow and food waste if ingredients aren’t used before their expiration date. But it’s a crucial task nonetheless.

Inventory 78

Inventory Management Management Cash Management 78

Sustainability Beyond the Plate

JANUARY 26, 2017

If you produce 4 cubic yards* (the size of a standard commercial bin, not the smaller ‘cart’) or more of organic waste per week, you must separate and recycle that waste. When people differentiate between these two terms, they could be talking about other non-food organic waste streams like landscaping waste and cow manure.

Recycling 40

Recycling Waste Compost Reference 40

7 Shifts

JUNE 4, 2021

Food cost percentage. Food Cost Percentage. What is food cost percentage? Food cost percentage is the ratio of the cost of food inventory to the amount of revenue it generates. Why is food cost important? Food and beverage is one of the largest expenses next to payroll in the restaurant industry.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

Perfect Daily Grind

MAY 10, 2022

With growing pressure to minimise the amount of waste produced by the coffee supply chain , there is understandably interest from food and pharmaceutical companies about reusing the byproducts of coffee production as functional ingredients. The smooth outer skin of the cherry is referred to as the exocarp.

Compost 196

Compost Food Supply Waste Article 196

Restaurant Clicks

NOVEMBER 19, 2021

Also referred to as cloud kitchens, dark kitchens, or virtual kitchens, the concept of a ghost kitchen essentially refers to a physical space that can be used to prepare and cook food. Instead, these kitchens are used to prepare food that is distributed by a delivery service. . How are Ghost Kitchens Structured?

Online Ordering 131

Online Ordering Kitchen Safety Customer Service Food Order 131

Apicbase

JUNE 16, 2023

The metrics and calculations in this list will help you bring order to the chaos and manage the performance of each unit in the chain. By regularly tracking his inventory and procurement metrics, Fabio was able to reduce his kitchens’ food costs by 18%. It’s money that went straight to his bottom line.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52