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I came across an old quote from Phylicia Rashad (for those my age – the lead actress in the series “Fame” from many years back) that gave me another opportunity to think about the cooks that I know and have known over the past five (nearly six) decades and why I chose to stand in front of a range. Art is the basis of human expression.”
Regular customers make up the backbone of any restaurants sales , but if you put a group of restaurant owners around a table, the conversation inevitably focuses on growth through new customer acquisition. Sales: 80% of sales typically come from 20% of clients. Software Development: 80% of bugs often result from 20% of the code.
It blends sales data, food cost, and menu psychology to help you stop guessing and start making decisions that grow your margins. Unless theres a good reason to keep them (like being a house specialty or a key part of your concept), theyre probably taking up valuable real estate on your menu. These are your MVP all-stars.
Since 2014, online ordering has grown 300% faster than dine-in and now accounts for roughly 40% of restaurant sales. Whether its takeout, delivery, or even in-house orders via QR codes, customers want a seamless and convenient way to order online. In 2025, the US online food delivery market is expected to reach $424.9
At this point, theres no denying that Keith Lee is among the countrys most influential food critics. Now, hes taking his restaurant advocacy one step further with a new partnership with point-of-sale platform Toast. From training for a fight, to food that you have to buy, to training equipment, you pay for all of that.
Quick-service restaurants maintain a steady customer satisfaction score of 79 (on a 100 point scale), while full-service restaurants — despite slipping 2 percent to 82 — remain one of the highest-rated industries in the Index, according to the American Customer Satisfaction Index (ACSI®) Restaurant and Food Delivery Study 2025.
Hacienda La Esmeralda won all three main categories, a first for the competition, and achieved record-breaking scores of 97 and 98 points for its natural and washed Geshas, respectively. With scores of 97 and 98 points, we may see a new world record for coffee prices in just a few months. The BoP auction will take place on 6 August.
From managing orders and tracking inventory to analyzing sales data in real time, today’s POS systems are essential tools for restaurants of all sizes. Over time, these registers became more advanced, and they morphed into becoming multi-use point-of-sale or POS systems for restaurants.
Import payroll data, configure the system, and train your staff. From front-of-house staff to kitchen teams, managing payroll requires precision, flexibility, and real-time solutions. For instance, Lavu ‘s POS system integrates directly with payroll features, allowing seamless data sharing for sales, labor hours, and tips.
50% of restaurant operators say off-premises represents a bigger proportion of their sales than it did in 2019. 50% of restaurant operators say off-premises represents a bigger proportion of their sales than it did in 2019. It's both a way for new guests to discover your restaurant and regulars to reorder over and over again.
Restaurant P&L basics Sales Cost of Goods Sold (COGS) Labor costs Overhead costs Profit and profit margins Using your P&L statement Restaurant P&L basics A restaurant profit and loss statement is a spreadsheet that shows how all your money is coming in (sales) and where it's going out (costs). Prime costs.
One of the most overlooked tools in your operation is your point of sale (POS) system. In this guide, we’ll show you how to optimize POS system to boost speed, accuracy, and profitability across your front and back of house. A good POS is the key to a running a smooth operation.
🍽️ Smart Ordering Systems for Quick-Service Restaurants: Redefining the Dining Experience Self-Service Technologies Enhancing Front-of-House Efficiency in Quick-Service Restaurants Self-service technologies, like kiosks and mobile apps, are transforming the way restaurants manage front-of-house operations. .
One technological element to focus on is your point-of-sale (POS) system. Train Your Team for Smooth Operations Whether you are staffing a full restaurant with front and back-of-house team members or running your deli with a single assistant, you need to spend time training them.
You don't need a scientific study to know that a complimentary bread basket or coffee on the house becomes something greater than the sum of its parts. Guests get free food and operators gain a database of loyal customers, a tool for increasing sales, and a way to differentiate themselves in a competitive market.
A streamlined point-of-sale system doesn’t just speed up service—it impacts everything from order accuracy to table turnover. With the evolution of technology, front-of-the-house and back-of-the-house operations have changed. Gone are the days of traditional dining.
You may feel that they are pulling you away from where the real action is, out front and in the kitchen. Understanding Accounting for Restaurant Business Methods Although accounting for restaurant businesses is a topic that many restaurateurs try to avoid, it is an essential element of running a business.
Modern point-of-sale systems go beyond order processing—they streamline operations, reduce bottlenecks, and improve table turnover. Staff training is equally important. Likewise, Domino’s app has become a sales powerhouse, accounting for over half of the chain’s revenue. Ease of Implementation in U.S.
These systems automatically sync orders between the front-of-house and kitchen, cutting down on wait times and miscommunication. Cloud-based POS systems offer instant access to critical data – sales figures, staff performance, and customer preferences – via any internet-connected device.
The right system does more than process payments—it streamlines operations, manages inventory, tracks sales, and enhances the customer experience. Let’s walk through the essential points you’ll need to know as you begin your research: What is a POS system for a restaurant? Should you choose a legacy or a mobile POS system?
Integration with POS Systems Seamless integration between online ordering platforms and point-of-sale (POS) systems enhances operational efficiency and reduces errors. Operational Complexity Managing online orders alongside in-house dining requires efficient workflows and staff training.
With 20 years of experience running room service and front-of-house in hotels, Pavel knew that when technology is working best, it’s completely invisible. More than just a restaurant point-of-sale , it should be a restaurant management system. “Opening a restaurant is like walking a lot of dogs.
In this blog post, we will explore the key restaurant technologies you can integrate into your hospitality business, including Checkless Payments, Floor Cues, and handheld point-of-sale (POS) systems, to transform your operations and boost your bottom line. Some benefits to Checkless Payments include: Branded pre-dining experience.
Here are the top four sales KPIs every restaurant should study.) On average, the labor costs of a full-service restaurant should remain within 25% and 35% of total sales. Step 4: Divide the total labor cost with the restaurants total sales (begin with total sales per month), and multiply by 100.
Train your staff When you use QR code ordering, your serving staff no longer needs to focus on taking orders. Train your staff When you use QR code ordering, your serving staff no longer needs to focus on taking orders. That said, there are still a lot of misconceptions about how to best implement QR codes.
Fluctuating Occupancy/Demand: For hotels, occupancy rates directly impact revenue, while for restaurants, daily covers drive sales. Point-of-Sale (POS) Integration: Seamless integration with POS systems is critical for capturing sales data, managing inventory in real-time, and ensuring accurate revenue reporting.
This shift ensures that operations run smoothly, and sales revenue is optimized. These changes have become permanent shifts in how they target customers, market themselves, and design their offerings." One of the biggest struggles for restaurants post-covid is staffing. This trend has held on in the last five years.
"As awful as it was, the pandemic pushed restaurants to completely rethink their operations in order to survive, and some of the changes they made during the pandemic have continued to be beneficial to those restaurants and industry at large." Landlord/Tenant Disputes : in my practice, I have seen a huge increase in lease disputes.
In this post, well break down five clear signs that your point-of-sale system is holding your restaurant backand what you can do to fix it. Outdated Sales Data : Delayed reporting prevents real-time decisions that boost profits. Inventory Issues : Manual stock counts and outdated tools lead to inaccuracies and waste.
Steps to Implement : Input accurate allergen data, train staff, and regularly audit for compliance. Managing food allergens isnt just a best practiceits a legal and safety necessity for todays restaurants. Key Features to Look For : Allergen tagging, menu customization, real-time updates, and integration with kitchen systems.
Key data points: The demand for takeout and delivery has slightly outpaced the demand for dining in. This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features dining trends, hiring trends, tech trends, brunch trends, alcohol trends, and egg prices. Among delivery apps, DoorDash is the clear favorite.
The new printer is capable of high-quality resolution of up to 1200 x 1200 dots per inch, and can print across the front, back, sides, and bottom of coffee bags. The market drop follows reports of improved harvests in Brazil, as well as news that the risk of frost has faded in some of the country’s key growing regions.
Meanwhile, Climatempo forecasted a cold front through some of Brazil’s coffee-growing regions, potentially bringing crop-damaging frost. explores sale options after sustained losses. Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the week. Editor’s note Coffee price volatility only continues.
Restaurants will continue to invest in comprehensive Back-of-House Technologies Following the pandemic, restaurants focused heavily on Front-of-House technology to streamline and digitize the diner experience. Many operators have a wealth of data but aren’t putting it to work.
Provide Customer Service Training. There is a direct correlation between customer service level and staff training. The better trained your staff is, the more likely they will be highly motivated and efficient at their jobs. That boils down to employing well-trained and motivated staff who know what, what and how to do it.
But independently owned, more agile operations can out-maneuver big brands by leaning on their point of sale (POS) platforms to increase sales and expand their client bases. You can also compare scheduled versus actual labor reports for a specific date range and weigh sales dollars against labor dollars.
For franchises, that means making sure your evaluations and data collection house in order. Determining your own standards allows you to focus on specific data points, especially data points unique to your business. Use Front and Back-of-House Dashboards to Stay Aligned. Define Data-Based, Measurable Standards.
Front-of-House. Perhaps you’re a large restaurant chain that has locations all over the country? If you fit into any of these categories and you’re wondering why restaurant technology is a worthwhile investment, then keep reading. Let’s review how restaurant technology can assist you with your daily operations.
Running a successful, finely-tuned takeout operation is a complex and challenging endeavor no longer relegated to businesses basing their models primarily on delivery sales. While perhaps a consistent feature of your daily business, they are not your employees.
While staffing has always topped the list of restaurant owner/manager pain points, it now seems to be at crisis proportions. March restaurant sale surged 36 percent year-over-year and nearly reached 2019 levels. And the situation isn’t likely to improve soon as more competition in the battle for talent is anticipated.
With a critically shrunken talent pool, restaurants are racing to fill positions in every part of the business — front of house, back of house, and corporate teams. Digital Ordering to Eliminate Friction Points for Cashiers. At full-service restaurants, servers are responsible for crucial tasks.
However, trained chefs don’t need to worry about losing their jobs to a restaurant AI yet, but we cannot dismiss this scenario entirely either. You are sitting in your favorite restaurant and have placed an order on a tablet at your table. After a few seconds of placing the order, a notification appears on your messaging app.
Training must take place and periodically measuring their performance is critical in making sure the restaurant is running smoothly. Modern point-of-sale systems will generate analytics on each employee so you can create actionable insights. As a manager, hiring an employee doesn’t mean your job is over. Setting Goals.
They allow businesses to eliminate the up-front costs of developing an in-house application and, at the same time, remove the additional work and time required to hire, train, and manage delivery drivers. As consumers continue to feel a greater sense of normalcy, many pandemic-related concerns have started to subside.
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