SpotOn

FEBRUARY 26, 2025

That could simply be food sales , alcohol , and non-alcoholic beverages. Cost of Goods Sold (COGS) Your Cost of Goods Sold is the cost of your food and beverages. That way you'll have accurate food and beverage cost percentages for each COGS line item. Those sales line items should match the ones in your POS reporting.

License 90

License Point of Sale Insurance POS 90

Lavu

JUNE 6, 2025

Running a successful restaurant in 2025 means more than just great food—it requires smart financial decisions. Use these Calculations to Maximize Cost Reduction The food cost percentage is the number one calculation that restaurants can use today to maximize their cost reduction. Food cost control is crucial.

Loyalty Program 78

Loyalty Program Waste Recycling Inventory 78

Lavu

JUNE 26, 2025

Running a successful restaurant isn’t just about great food and service—it’s also about smart financial management. You probably joined the industry to make delicious food to serve and create a great environment for your patrons. It includes all the cost incurred on food and beverage, payroll, taxes, and benefits).

2025 113

2025 Cash Management Point of Sale POS 113

Modern Restaurant Management

MARCH 11, 2025

From a legal perspective, Insurance : the pandemic highlighted the limitations of insurance policies. Several high-profile restaurant groups brought litigation against insurance companies for their coverage position, but were ultimately unsuccessful. Innovate or die was the new mantra.

Mobile Ordering 418

Mobile Ordering Kitchen Safety Fine Dining Food Safety 418

Paper Chase Accountancy

JULY 25, 2025

Restaurants and Food Service: Including fine dining, fast casual, QSRs, cafes, and catering. Detailed Inventory Control: Especially for restaurants, managing perishable inventory (food and beverage) requires meticulous tracking to minimize waste, control COGS margin , and ensure profitability.

Hospitality 52

Hospitality Cash Management Tip Distribution Seasonal Menu 52

EATER

MARCH 11, 2025

Five years after the onset of the COVID-19 pandemic, our relationship to food and dining has undergone some permanent changes I got COVID for the first time this past February. Most restaurant and food service workers did not have access to sick leave or any other safety net , and yet were deemed essential. Sound familiar?

Food Supply 221

Food Supply Outdoor Food Order Food Safety 221

EATER

FEBRUARY 4, 2025

Getty Images Bird flu outbreaks have caused egg prices to rise, forcing some restaurants either adapt recipes or raise menu prices Toward the end of 2024, James Wong of the San Francisco bakery Breadbelly was already mentally preparing for his egg prices to go up: They also spiked at the end of 2022 and 2023 , due to nationwide bird flu outbreaks.

Food Supply 271

Food Supply 2023 Pricing 2024 271

Modern Restaurant Management

MAY 16, 2022

Even with robust growth, the restaurant industry faces steep challenges right now, with labor shortages, higher inflation, challenges with home food and drink deliveries, and ongoing food and supply chain shortages. What are the big insurance issues impacting restaurants going forward? Food Delivery Issues.

Insurance 520

Insurance 2022 Food Safety Delivery 520

Modern Restaurant Management

APRIL 13, 2022

A fragmented supply chain is also increasing ingredient costs, leading restaurants to balance staff churn with a changing menu to keep revenue consistent. Monitoring Supply Can Curb Waste and Loss. Additionally, many restaurants are expanding to include traditional benefits such as health insurance and retirement savings plans.

POS 539

POS Food Supply Mobile Ordering Point of Sale 539

Modern Restaurant Management

NOVEMBER 24, 2021

Restaurants have faced labor shortages, supply and equipment shortages, and climbing food prices, with no past playbook on how to navigate the crisis. In fact, according to the National Restaurant Association, 95% of operators said their restaurant has experienced supply chain delays or shortages in recent months. Food Shortage.

2021 474

2021 Food Supply Food Truck Supplies 474

Modern Restaurant Management

MAY 12, 2022

But the lingering effects of the pandemic continue to make this a challenging time for our industry as ongoing staffing issues and supply chain disruptions, in many cases, lead to reduced menus and shorter hours of operation. Identify the Winner on Your Menu. Quality Control, Legal and Insurance. Packaging and Design.

Retail 450

Retail Certification Seasonal Menu Insurance 450

7 Shifts

JULY 12, 2024

Fixed costs Fixed costs are expenses that remain constant, including rent, insurance, and utilities. If transferring isn’t an option, you can try to reduce other fixed costs like insurance premiums. Train your staff to use ingredients efficiently and plan your menu to minimize waste. Constantino writes.

Food Truck 397

Food Truck Customer Service Seasonal Menu Loyalty Program 397

7 Shifts

MAY 11, 2020

Hold a training session before re-opening with staff to walk them through the latest food handling safety procedures. Get ahead of your reopen by ordering the right supplies now—especially considering demand is at an all-time high.

BOH 368

BOH Food Safety FOH Equipment 368

Modern Restaurant Management

JUNE 24, 2020

” Traditionally, to enable delivery most sellers list their menu on food delivery platforms because the restaurant doesn’t have their own couriers. Customers use their mobile device to view menus, order courses, and have food delivered directly to their table. Paytronix Contactless Dining.

Guest Recovery 539

Guest Recovery Kitchen Safety Mobile Ordering Food Safety 539

7 Shifts

AUGUST 2, 2024

By tracking metrics like customer retention and employee turnover rate, contribution margin, and menu item profitability, restaurant managers can identify each area’s strengths and what areas need improvement. This number is essential because it helps you determine the price of your food and beverages.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

Modern Restaurant Management

MARCH 16, 2020

“We know the coming weeks will be challenging ones for many small business owners, and we want to help restaurants focus on food, not finances.” will present a free webinar in conjunction with The Food and Beverage Shows titled, "Restaurant Preparation to Minimize COVID-19 Disease Risk and What You Need to Do Now."

Food Safety 585

Food Safety Kitchen Safety Small Business Employee Relations 585

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. Whether it’s food cost increases due to inflation or a labor cost rise due to rising minimum wage, cost increases, like taxes, are pretty much a guarantee in the restaurant industry.

License 370

License Equipment POS Food Supply 370

EATER

SEPTEMBER 11, 2024

The food was great,” we say, “but.” Margins are tighter than ever as restaurants try to balance higher costs of rent and ingredients, reservation site fees and insurance premiums , and paying fair wages, all while trying to keep prices at a level customers will actually pay. So we have to be creative on our menu.

Pricing 363

Pricing Back of House Food Order Front of House 363

ChowNow

AUGUST 6, 2024

From ingredients to insurance, new restaurants need to know how to manage fixed and variable costs. Fixed costs generally stay the same each month and are not tied to sales, such as rent or insurance. Food Cost Percentage Your food cost percentage uses a similar formula as labor, just with total cost of goods sold.

Insurance 195

Insurance Inventory Food Supply Food Order 195

7 Shifts

JULY 5, 2024

Running a restaurant is not just about serving great food; it’s also about managing finances. The average profit margin of full-service restaurants ranges between 3% and 5%, while their fast-food and casual counterparts’ margins fall between 6% and 9%.

Cash Management 243

Cash Management Inventory Seasonal Menu Beverage 243

7 Shifts

MAY 23, 2024

This includes: Net Sales: The total revenue derived from your sale of food and beverages. However, as a rule, the primary costs you can expect in running your restaurant are usually related to food, labor, and rent. This can reduce your budget for ingredients and, at the same time, minimize food waste.

Point of Sale 221

Point of Sale Seasonal Menu Food Supply Employee Relations 221

Modern Restaurant Management

NOVEMBER 4, 2019

to add Meatless Farm’s plant-based products to its menu. Beginning today, guests can order from the restaurant’s ‘Meatless Monday’ menu, which consists of Pomodoro’s signature italian dishes, reimagined with 100-percent plant-based ground in place of traditional meat. Protein Bar & Kitchen Goes Beyond.

Fast Casual 280

Fast Casual Seasonal Menu Innovation Customer Experience 280

7 Shifts

OCTOBER 8, 2021

There are dozens of costs associated with running a restaurant, and many of them remain out of your direct control: rent, utilities, insurance—etc. Those are your food costs and your labor costs , and together they make up your prime costs. Food and Inventory Costs. But the bulk of a restaurant's costs can be controlled.

Seasonal Menu 195

Seasonal Menu Consumer Goods Food Supply Inventory 195

Restaurant365

FEBRUARY 25, 2020

Just as there is no single food and drink formula for restaurant industry success, there is no simple formula for a healthy profit margin. Your restaurant profit margin can be influenced by food and inventory trends, your geographic location, the state of the broader economy, and a wide range of other factors. Gross Profit Margin.

Loyalty Program 183

Loyalty Program Point of Sale Fast Casual Online Ordering 183

Restaurant365

MAY 26, 2020

Your prime cost is a fundamental metric to track, because it includes your two largest expenses: food and labor. Your CoGS is made up of the products you purchase to make the menu items you sell. For a restaurant, this includes your food and beverage ingredients, as well as other supplies like napkins, coffee filters, etc.

Point of Sale 148

Point of Sale Employee Relations Inventory Insurance 148

7 Shifts

JULY 1, 2024

While this could be a rewarding venture, opening a bar is not exactly the same as opening a food business. Your business name will also appear on your marketing materials, staff uniforms, menu, social media accounts, and advertisements, so make sure it isn't too long or complicated.

Bar 221

Bar License Food Supply Restaurant Law 221

Deliverect

MARCH 24, 2021

But every food business is different. But you should also consider that investment in kitchen tech, order management equipment, menu optimization , and the right team will massively improve your chances of success in the competitive delivery market. The food truck operator looking to scale. here’s some reading for you.

Food Truck 148

Food Truck Front of House Fine Dining Food Order 148

The Restaurant Times

JANUARY 23, 2022

The catering industry includes companies that provide individual event-based food services. What type of food will you serve? Rent a commercial kitchen: This increases your operating costs and will require transportation facilities and equipment to deliver food to the location. Creating Your Menu & Hiring Right.

Catering 75

Catering License Insurance Food Supply 75

The Restaurant Times

OCTOBER 29, 2021

When it comes to food trucks, a lack of sustainability can give rise to multiple problems. For a mobile business like food trucks catering to multiple locations, it is relatively harder to keep everything clean and be eco-friendly. Setting up a sustainable food truck is, therefore, a new concept. . Design Your Menu Efficiently.

Food Truck 97

Food Truck Sustainability 2021 Food 97

Cheetah

OCTOBER 3, 2020

Now that indoor dining is once again allowed, waitstaff, cooks and sanitation workers are asked to come back to work with no changes to their compensations, health insurance or paycheck. Although diners end up paying the same price for the meal, this might make your menu seem more expensive. Indoor Dining and Social Distancing.

Inventory 78

Inventory Insurance Cash Management Point of Sale 78

Sling

JUNE 9, 2023

Running a successful restaurant isn’t just about serving great food. The term “restaurant costs” is generally used to describe one-time expenditures on material resources — such as food, liquor, dishes, equipment, and software — that keep the business running. These are also referred to as direct costs. Three eggs x $0.17 = $0.51

Operations 78

Operations Food Supply Inventory Point of Sale 78

Lavu

MARCH 24, 2020

Restaurant Supplies to Stock up on. Peli-Peli has never offered curbside service and is more of a luxury food chain, but they are quickly adapting to new dining hall closure mandates. Offer quick-service menu items, and lower the price point on these new items to draw in new customers. Create new promotions for carryout.

Front of House 92

Front of House Social Media Webinar Customer Service 92

Restaurant365

MARCH 30, 2020

Using existing staff to do delivery “in-house” While using your staff for delivery may seem like the obvious choice, there are many regulatory, overhead, labor cost, and menu factors to consider. Expanding “off-premise” insurance coverage. Obeying local regulations from your local food handlers’ association.

Delivery 78

Delivery Operations Insurance Cash Management 78

The Food Corridor

MAY 7, 2020

Two common themes are food businesses transitioning to online ordering for delivery or curbside pickup, and others turning to an ecommerce model. Transition to Food Delivery or Ecommerce. Create a Streamlined Delivery Menu. Your delivery menu needs to be focused and full of favorites. Third-party Delivery Platforms.

Delivery 98

Delivery Online Ordering Food Email Marketing 98

Lavu

MAY 30, 2025

Running a successful restaurant takes more than great food and serviceit requires a solid grasp of your finances. These are the fixed and variable expenses that keep your business running, from rent and utilities to staffing and supplies. Throwing food in the trash is almost equivalent to throwing money in the garbage.

Cash Management 78

Cash Management Online Ordering Waste Employee Relations 78

Restaurant365

OCTOBER 23, 2019

Cost of Goods Sold (COGS) is the combined costs of food and beverage ingredients that were sold at your restaurant over a certain period of time. COGS totaled takes into account the ingredients that make up your food andbeverage sales, and related supplies (like napkins or coffee filters). Example of a Prime Cost Formula.

Point of Sale 74

Point of Sale Employee Relations Inventory Insurance 74

The Restaurant Group

JUNE 25, 2022

It includes the type of food served, the restaurant’s atmosphere, and the target market. Numerous expenses must be considered, such as the cost of leasing or purchasing a property, outfitting the space with furniture and equipment, hiring staff, and stocking the kitchen with supplies. Think of Your Restaurant’s Concept.

2013 78

2013 Advertising Food Supply Insurance 78