Lavu

MAY 9, 2025

Lavu POS System A Leading Contender for the Best Restaurant POS System Industry Lavu is a cloud-based POS system tailored for the food service industry. Its easy to use, making staff training simpler, and supports multiple terminals for $29 per month per additional device. What POS does Gordon Ramsay Use?

POS

Lavu

JULY 18, 2025

In the fast-paced world of food service, every second counts. Real-Time Order Tracking : Keeps customers informed about their food status, reducing anxiety and follow-up inquiries. Predictive Analytics : Optimizes staffing and food prep using historical data, reducing understaffing and food shortages. Restaurants For U.S.

POS

Lavu

JULY 4, 2025

POS systems are where you place food and drink orders and send them to the back of the house. The process allows cooks to make food faster. Servers have to explain to diners that certain foods are off the menu until the ingredients come in. Now, modern POS systems are the central hub of information for restaurants.

POS

Modern Restaurant Management

JANUARY 31, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of dramatic Valentine's Day shift, best food scenes, and the evolution of c-store foodservice. Food-away-from-home spending is likely to see modest growth as softer consumer spending patterns prevail. ” A Year of Challenges U.S.

Marketing

ChowNow

APRIL 25, 2025

Every restaurant concept should be intentional about their branding, from food trucks and cafes to brunch spots and fine dininggreat branding is how your restaurant stands out and stays memorable. Ask yourself: Why does my restaurant exist beyond serving great food? Train your team to anticipate needs and connect with regulars.

Mobile Ordering

Web Diner

FEBRUARY 28, 2025

From Empty Seats to Endless Lines: The Email Marketing Secret Weapon Your Business Needs Whether you’re running a cozy caf, a bustling bistro, a trendy food truck, or a high-end restaurant, there’s one universal truth: empty seats mean lost revenue. Modern food service email marketing should be as varied as your menu.

Email Marketing

The Food Corridor

APRIL 11, 2025

As whispers of an economic slowdown grow louder and fears of rising prices for food and equipment continue to rise, many shared kitchen operators are asking the same question: How can we stay resilient if a recession hits? Cross-train your team so people can wear multiple hats if needed. Focus on fundamentals. Stay nimble.

Cash Management

Lavu

JULY 3, 2025

Unlike traditional setups, these systems provide real-time access to data, seamless updates, and remote management—making them ideal for today’s fast-paced food service environment. You will need to become an expert on the system and also train your staff. Expect there to be a learning curve with your new system.

POS

Lavu

APRIL 25, 2025

Whether you’re opening a new restaurant or upgrading your old system, this step-by-step guide will show you how to set up a POS system for a restaurant the right wayfrom picking the best features to training your team and getting started. Easy to train new employees and staff. Configure settings (menu, taxes, staff access).

POS

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

Lavu

MAY 30, 2025

Even if they have an assigned server, customers can submit orders for additional drinks or food items at any time. Faster Food Delivery: Speed ordering leads to speedy food service. Plus, food runners and servers can spend more time delivering food instead of taking and processing orders.

Ordering

Lavu

JULY 25, 2025

From food trucks to big-time breweries, a POS system is a must-have to accept credit and debit payments and offer more than just basic cash transactions. A POS system that requires extensive training may not be worth the time. The technological heart of your business, Point of Sale systems are essential.

POS

Lavu

JULY 11, 2025

This ensures consistency in offerings, reduces training time, and provides a uniform experience for customers no matter which location they visit. Lavu: Cloud-Based POS Built for Restaurant Success Lavu is a cloud-based POS system designed by restaurant professionals, tailored specifically to the needs of the food and beverage industry.

POS

Lavu

MAY 5, 2025

Simplify training : User-friendly design means staff learn quickly, with 24/7 support. Growth Support Whether its a food truck or a full-service restaurant, Lavu adapts to both single and multi-unit operations. Its iPad-based interface is intuitive, and Lavu provides personalized onboarding and staff training.

POS

Lavu

JUNE 26, 2025

Promote specific items and market new foods, driving sales where you need them. We work with a variety of restaurant types to set up self-ordering, including: Food trucks Ice cream shops Coffee shops Delis Pizzerias Fast casual restaurants All of these restaurants need to get food to customers fast.

2025

Restaurant Clicks

MAY 6, 2025

Barbecue holds a special place in Missouri’s food scene. The establishment’s commitment to excellence has earned it recognition among barbecue enthusiasts and food critics alike. Starting as a food truck, this team has grown into a full-service restaurant known for its creative approach to smoked meats.

Seasonal Menu

Lavu

JUNE 6, 2025

Whether you run an ice cream shop , a food truck , a bar , or a pizza place , your restaurant can benefit from switching to an updated POS system. When you’re shopping around for a top restaurant POS, an intuitive training process should be on the top of the list for key features.

POS

Perfect Daily Grind

JUNE 6, 2025

Henrik Biilmann, 55, will become Managing Director on 1 July, bringing CEO experience from Delika Food Group, Friland, and Arla Foods to develop the Viborg-based roastery’s sustainable brand under Löfbergs, which has been in operation since 2002. He succeeds Claus Bertelsen to drive further growth in Denmark.

2025

Restaurant Engine

JUNE 25, 2025

Maybe a competitor is getting rave reviews for a food truck partnership or themed beer release. You can see who is working during those times and offer appropriate training. Fix processes: If people are complaining about service or wait times, it’s time to train your staff.

Brewery

Modern Restaurant Management

SEPTEMBER 27, 2024

The survey was conducted in January 2024 among 522 US-based Food and Beverage professionals, including owners and managers from single-site establishments and small multi-site chains with fewer than 20 restaurants. This sample size ensures statistically robust and representative data for the industry. percent year-over-year, compared to 0.4

Food Truck

Culinary Cues

JULY 15, 2024

We hire and fire, increase pay, or add more staff, change restaurant menus or add convenience foods to reduce the need for qualified employees, or simply accept that poor attitudes and inconsistent product are just “the way it is.” A training investment in your people is an investment in the success of the business.

Leadership

EATER

APRIL 8, 2021

It is also a nonprofit that has spent 30 years training at-risk youth exiting the juvenile detention system to work in hospitality. So the staff and the 15 young people working that night spent most of the evening doing extra training and cleaning to keep busy. Other groups sent food and toiletries to alumni. Several U.S.

Training

Modern Restaurant Management

NOVEMBER 24, 2020

Should you consider entering the food truck business? Use this time to invest in training, develop relationships with potential clients and referral sources, explore possible acquisitions or new markets, and upgrade outdated technology. Does your dining room layout need a social distance inspired layout?

Cash Management

Modern Restaurant Management

OCTOBER 20, 2020

Without these pricey anchors dragging down your profitability, you just might be able to focus on making food, and not making rent. Better Work: Make Off-Site Kitchen Jobs the Very Best Job in Food Service. Managing high turnover , training new hires, and maintaining morale are known issues in food service.

Front of House

Modern Restaurant Management

SEPTEMBER 1, 2023

Forecasting tools enable managers to purchase food, beverage, and supplies at the right level. Every time a truck pulls up to the back dock, it costs money. Make sure a trained receiver is always on hand during these hours. Consider creating a form that captures the important facts of food waste, noting who, what, how, and why.

Inventory

Culinary Cues

FEBRUARY 22, 2021

So choose where you want to sit and lets jump on the speculation train. [] NOURISH AND PROVIDE SUSTENANCE: Without a doubt – one of the primary purposes of a restaurant and one that supports the defined needs of a guest is to fill their stomachs. Of, course the food must be tasty and appealing at some level and above all else – consistent.

2022

Culinary Cues

JANUARY 8, 2021

With the increasing relevance of social media as the primary method of getting a restaurants message out – chefs who are social media savvy (astute at using Instagram, Facebook, Tik Tok, YouTube, and Twitter) will be at the top of the “hire” list for prominent restaurants. [] TEACHING/TRAINING. PLAN BETTER – TRAIN HARDER.

2021

Modern Restaurant Management

AUGUST 10, 2022

Food prices are soaring amidst supply chain disruptions, increasing labor costs, and processing plant shutdowns. The food service industry is scrambling to keep up with these new costs, pushing the price of a restaurant meal to a 40-year high. Restaurants must keep innovating to elevate the diner experience. First-Rate Service.

Online Ordering

Cheetah

APRIL 26, 2021

In 2019, we published The Beginner’s Guide to Opening a Food Truck Business , where we covered the basics of buying a food truck, choosing the right location, working with suppliers, and more. Which brings us to the question: Is starting a food truck in 2021 still a good idea? The short answer is YES.

Food Truck

Goliath Consulting

JULY 8, 2020

It is the middle of the lunch rush and trucks keep showing up at the loading dock during times the restaurant has deemed inappropriate for deliveries. Training Training is the component that brings the tumultuous supply chain together. Every bar manager experiences recurring nightmares of that one delivery day.

Supplies

7 Shifts

JULY 12, 2024

Variable costs Variable costs depend on your restaurant’s level of activity, including food and beverage costs, labor costs, and supplies. Train your staff to use ingredients efficiently and plan your menu to minimize waste. However, high labor costs and food costs can make it difficult to maintain a high profit margin.

Food Truck

Modern Restaurant Management

OCTOBER 28, 2020

Remove buffet and other communal food areas. As a result, according to CDC guidance , restaurants and bars are advised to “discourage sharing of items that are difficult to clean, sanitize, or disinfect” and “avoid sharing items that are reusable, such as menus, condiments, and any other food containers.”

Outdoor

Modern Restaurant Management

APRIL 3, 2023

For instance, when they identify and remediate wastage in their restaurant, they’ll save food, time, money – and boost their bottom line. If audits are showing that a location is making mistakes, their staff should receive additional training. to improve quality, safety, and compliance.

Audits

Culinary Cues

APRIL 18, 2023

Here are some thoughts. [] IT’S STILL ABOUT THE FOOD: People go out to eat for a variety of reasons – convenience, social interaction, a change of pace, business travel, vacations, celebration, or habit. Plan, equip, train, evaluate, educate, and celebrate each and every employee. Sounds like a pile of contradictions, doesn’t it?

Food Truck

Culinary Cues

JULY 4, 2021

This will, of course, make it far more challenging to control quality and consistency, but with a movement towards on-going training and quality assurance – it can be done. PLAN BETTER – TRAIN HARDER. Chefs may very well need to plan menus that change every week or two, or in some cases even daily based on availability and price.

2021

Culinary Cues

JANUARY 20, 2024

Whether a quick service restaurant, family dining, food truck, or white tablecloth fine dining operation – there will always be some level of price sensitivity. Buy quality beans, grind them on premise, train your servers to properly brew, or better yet – hire a barista to take care of that. Do it right!

Fine Dining

Modern Restaurant Management

JUNE 17, 2021

“The food at Taco John’s was definitely a differentiator as I was doing my research in the industry. “As we expand to larger cities, restaurant entrepreneurs like Dara are just who we’re looking for – with a passion for the food, and his background in the industry, we definitely have a winner here.”

Franchise