Restaurant365
MARCH 10, 2022
Inefficient restaurant inventory management practices, improper storage, gaps in inventory logs, theft, and waste are among the top reasons that cause even the most successful kitchens to fail. SOLUTIONS: Hire competent personnel to receive orders. Train your receiver to rotate your merchandise as it is received. Mistake #4.
Cheetah
NOVEMBER 23, 2021
Many hire part time staff to help with the workload, but finding, training and retaining qualified staff during the labor crisis is going to be tough. Don’t waste money on Instacart – It is very expensive. Instead of harvesting the holiday season’s bounty, profits dissolve under hidden feeds and fluctuating costs.
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Modern Restaurant Management
OCTOBER 20, 2020
If your cooks are mostly fulfilling off-site orders, you can do away with niceties like a slick front of house, visual merchandising, and a location with hungry walk-ins. Managing high turnover , training new hires, and maintaining morale are known issues in food service. But in a ghost kitchen, employees are the customer.
Touch Bistro
MAY 26, 2021
This means your staff won’t be wasting time running back and forth from a stationary POS terminal on a day when you’ll have plenty of guests. So if it’s safe to do so, consider hiring local entertainment such as a band, DJ, or comedian for a special Independence Day performance. And speaking of merchandise… 9.
Perfect Daily Grind
DECEMBER 2, 2019
It’s the perfect opportunity for you to sell gifts such as specialty roasted coffee, brewing gear, and other related merchandise. . If your café doesn’t stock much merchandise or wants to avoid the risk that comes with having excess stock that will date quickly, gift cards are a great option.
Restaurant365
MAY 7, 2020
The key to avoiding food waste during your recovery period is to keep your inventory as low as possible. If you haven’t set up takeout, delivery, gift cards, alcohol sales, grocery sales, merchandise sales, etc., Merch4relief.com is a great resource for restaurants that are new to merchandise sales.
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. Waste and theft are considered to be significant threats to a restaurant’s profits. Reduce Overall Food Costs.
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