Restaurant Clicks

JULY 21, 2025

Barbecue has long been a part of Virginia’s food culture. The walls are filled with uniforms, patches, and photos donated by those who served, giving each location a strong community feel. The portions are generous, and the prices are considered fair, especially for the quality and amount of food served.

Back of House

Qu

NOVEMBER 25, 2024

Feature Highlights Production Optimization Board The two biggest restaurant expenses—food and labor—are often not optimized, leading to inefficiencies and higher costs. By helping kitchens prep exactly what they need, the Production Optimization Board reduces waste, speeds up service, and ensures fresher food. The result?

Online Ordering

Indoor Media

JANUARY 16, 2025

Because pizza isn’t just food—it’s an experience. When operations are streamlined, you can minimize waste, lower costs, and maximize productivity. Wasted ingredients? These can make patrons question the care you put into the food itself. Diners feel the food is prepared with care. Excessive overtime?

Website Management

Lavu

JULY 11, 2025

For instance, a pizza chain with multiple locations adopted a centralized POS system that standardized stock updates and waste tracking, cutting discrepancies by 85%. This ensures consistency in offerings, reduces training time, and provides a uniform experience for customers no matter which location they visit.

POS

Lavu

AUGUST 1, 2025

If your restaurant or bar operates with uniform volumes of food production, scheduling by units sold is simple: First, calculate your projected units (check your inventory manager) for the day at 30-minute intervals. Then, determine how many employees are needed per interval by the projected number of units sold.

2025

Restaurant Engine

JUNE 14, 2025

If you do it poorly, you may waste time and money and even alienate loyal customers. Do note that rebranding doesn’t fix poor service, food quality, or food taste. Other visuals: Pay attention to your signage and uniforms, too. Don’t complain about your new visual identity, such as your new logo or uniforms.

Social Media

ChowNow

JUNE 20, 2025

To fix this, we dove deep and compiled a list of the best restaurant marketing ideas in one place so you can attract more diners, build stronger connections with your regulars, and grow your brand without wasting time (or your budget) on things that don’t work. These are strategies that drive real, consistent results.

Marketing

Modern Restaurant Management

JANUARY 20, 2023

Learn how the foodservice industry can stay competitive and fresh amid widespread food and labor shortages. As consumers watch food prices continue to rise, the demand for cost-effective meal solutions are prompting c-stores, full-service, and quick-service restaurants to increase their offerings.

Food

Modern Restaurant Management

JANUARY 30, 2023

Full-service restaurants, for instance, are particularly subject to the effects of inflation—as consumers appear to shift some spending to limited-service establishments and QSRs to save food costs. This migration could be a goldmine for casual/fast food brands if only they had the people to support them.

Technology

Culinary Cues

JUNE 23, 2024

In a proper kitchen, the uniform is clean, pressed, and complete. Time is the hardest thing to manage – there is never enough, so cooks are busy, but they exude “purpose” and are always cognizant of not wasting steps. They walk with determination, but not out of panic.

Uniforms

Culinary Cues

JUNE 3, 2024

It may not look the same and they may have never written it down, but this is their method of operation. [] LOOK THE PART Take pride in your appearance and the sharpness of your uniform. Treat the job as something enormously important and the uniform as a symbol of everything that is good about the profession. Don’t disappoint them.

Uniforms

7 Shifts

NOVEMBER 17, 2021

You'll also be less likely to order too much of any ingredient, which leads to food waste. And you'll have a better handle on food disappearing due to employee theft, which happens a lot more than you may think. One method is par inventory, in which you set a minimum supply required in-store after each food inventory delivery.

Inventory

Restaurant Business

MAY 31, 2023

Additionally, an increased focus on cleanliness and food safety has been top of mind for both operators and consumers alike. Consistency When processes are automated by computer or robot, especially food prep processes, consistency becomes an easier goal to attain. In restaurants, one persisting issue operators are facing is labor.

Franchising

Modern Restaurant Management

FEBRUARY 28, 2024

Additionally, kitchen analytics technology ensures that food preparation is perfectly timed, slicing through wait times even during busy hours. There's also a growing momentum towards zero-waste operations that are both environment-friendly and economically sensible. QSRs are also addressing sustainability and health concerns.

Fast Casual

EATER

JULY 31, 2020

When I got in touch with Negaard to learn more about her brand, she said the business was inspired by a personal need: A few years ago, in an effort to “reduce packaging waste and the environmental impact” of cooking, she and her husband started buying bulk spices at their local food co-op and storing them in old jars. Another tip? “If

White Paper

Modern Restaurant Management

JULY 21, 2021

Laundering items such as microfiber towels, bar towels, mop heads and uniforms is often a time-consuming process taken on by restaurant owners or managers. Having PPE like disposable gloves onsite is also critical for foodservice workers that interact with food and many people each day. Deep Cleaning Restrooms.

Uniforms

Modern Restaurant Management

DECEMBER 21, 2022

This will manifest itself in several ways, such as informing robotics in the kitchen for food preparation, in addition to kitchen display systems (KDS) as restaurants kitchens seek to improve efficiency and better optimize for enhance prep station capacity management. – Chris Adams, VP of Strategy, Oracle Food and Beverage. "As

2023

7 Shifts

AUGUST 29, 2019

If you don’t have inventory management software, you can always use the food cost formula to see your actual costs versus revenue for a given time period. Monitoring food cost is an essential step in restaurant management and in accurately pricing menus. If those costs fall out of control, your restaurant will surely follow.

Menu

7 Shifts

MAY 23, 2024

Improving your restaurant operations to succeed in this highly competitive industry means serving quality food and providing excellent customer service while minimizing waste, reducing costs, and keeping your employees engaged. Food and Drug Administration outlines specific food service codes and regulations for each state.

Operations

Culinary Cues

FEBRUARY 8, 2020

In all of my years in the food business, I have never seen a time like now when these issues of team building and retention were more challenged. This can be an incentive program that engages the employees in helping the restaurant reach its goals through efficiency, waste reduction, and a unified approach towards being entrepreneurial.

Loyalty Program

Restaurant365

AUGUST 19, 2021

Every time your restaurant buys, counts, transfers, or wastes inventory, it must be entered as a journal entry in your accounting general ledger. There are four fundamental categories for expenses: Cost of Goods Sold (CoGS), also known as food cost (cost of all food and beverage ingredients).

Inventory

Modern Restaurant Management

JUNE 28, 2024

“Both full-service and fast food restaurant customers are skewing a bit more toward higher income levels and college graduates,” says Forrest Morgeson, Associate Professor of Marketing at Michigan State University and Director of Research Emeritus at the ACSI. Chains affected include McDonald’s (visits down ~2.5

2024

Modern Restaurant Management

MAY 27, 2020

Participating restaurants will donate 15-25 percent of sales to their local food bank and over 1500 restaurants nationwide have already joined the initiative. ” Over 200 food banks face a surge in demand for emergency food aid in the wake of COVID-19. Frequent hand washing following CDC guidance and food code.

Food Safety

Perfect Daily Grind

DECEMBER 2, 2019

Market research firm Packaged Facts estimates that over half of the people who bought food gifts for others in 2017 did so for Christmas, Hanukkah, and Kwanzaa – and that sweet baked foods where a popular gift option. Consider implementing a seasonal dress code or uniform for your staff.

Café

EATER

FEBRUARY 22, 2023

In Chicago, the Little Village neighborhood’s Discount Mall , neatly arranged inside what structurally looks like a 1960s department store , is the go-to spot for puffed-up quinceañera dresses, Mexican food, and Laura Michelle at booth 217, which specializes in Mexican candies, snacks, and piñatas.

Front of House

Tableo

JULY 27, 2023

In this guide we will delve into food & beverage (F&B) control methods to help you generate profitability and uphold good standards. Here’s why it’s so important: Cost management: Good F&B management enables you to control expenses, cut waste, and boost profit margins. So let’s dive in!

Beverage

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

Modern Restaurant Management

OCTOBER 16, 2019

In this edition of MRM News Bites, we feature Ono Food Co, DoorDash, Parts Town and Heritage Foodservice, Rouxbe, Presto, Burger King and Uber Eats, Pared, Tork, Restaurant Technologies, Willie Degel, Bolay, Ritual, Preoday and TISSL, AdTheorent and Voodoo Doughnut. Ono Food Co. Ono Blend Founders Daniel Fukuba and Stephen Klein.

Food Truck

7 Shifts

MAY 23, 2024

By analyzing the profitability and popularity of your menu items in depth, you can pinpoint exactly which food and beverages contribute to your restaurant's success and which ones you can eliminate. Customers spend an average of 109 seconds reading a menu, meaning you have less than 2 minutes to showcase your food and beverage offerings.

Social Media

Apicbase

AUGUST 29, 2024

For multi-site food and beverage businesses, maintaining operational excellence across all locations can be daunting. Discover how Apicbase’s robust platform provides the tools you need to streamline your processes, reduce waste, and boost your bottom line. What Is Food and Beverage Management?

Beverage

Lavu

NOVEMBER 27, 2024

A modern Point of Sale (POS) system can help you do just that by cutting costs, reducing waste, and streamlining operations. Here are the 7 must-have POS features that can transform your business: Inventory Tracking : Reduce food waste by 10% with real-time stock management and automated alerts.

POS

The Restaurant Times

AUGUST 10, 2020

One of the most critical expenses that restaurants in Singapore incur on a daily basis is the cost of food. The form also provides purchase costs of each item, portion size and cost, the selling price, and the food cost percentage. Waste Sheets. According to a study, a typical restaurant in Singapore spends almost 31.8%

Inventory

MBB Hospitality

AUGUST 5, 2024

How to Leverage Them: Restaurants can use inventory optimization to minimize food waste, while retailers can avoid overstocking seasonal items. For franchises, these services ensure uniform stock availability across locations, improving the customer experience.

Inventory

Squirrel Systems

JUNE 24, 2024

Ensuring Consistent Food Quality Priority: Delivering high-quality food consistently is paramount. Strategy: Standardize Recipes: Create detailed recipe cards for every dish to ensure uniform preparation. This includes managing food costs, labor costs, and overhead expenses.

Operations

Cheetah

SEPTEMBER 9, 2019

Exquisite interior, highly skilled staff and specialty drinks are always great, but the decoration, menu choices, bartenders’ uniform and all other elements still need to match. Number of customers, sales per menu item, personnel costs, waste recording, breakage, inventory costs and even the weather, all need to be in the report.

Bar

Cheetah

SEPTEMBER 9, 2019

Exquisite interior, highly skilled staff and specialty drinks are always great, but the decoration, menu choices, bartenders’ uniform and all other elements still need to match. Number of customers, sales per menu item, personnel costs, waste recording, breakage, inventory costs and even the weather, all need to be in the report.

Bar

The Restaurant Times

OCTOBER 5, 2020

Gross Revenue is the sales revenue generated by selling food, beverages, and merchandise plus additional gains, i.e., income from a transaction that doesn’t come from regular business operations. Reduce Overall Food Costs. Waste and theft are considered to be significant threats to a restaurant’s profits.

Operations