Lavu

JUNE 26, 2025

Restaurant accounting is the process of interpreting and analyzing the revenue, cash flow, inventory, and income statements of a restaurant. Let’s start with some basic terms: Cost of Goods Sold (COGS): This is the cost of all the items and ingredients on your menu (Beginning Inventory + Purchased Inventory – Ending Inventory).

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2025 Cash Management Point of Sale POS 113

Paper Chase Accountancy

JUNE 30, 2025

Effective bookkeeping and financial management, including proper inventory and labor cost control, are vital for the financial success of nightlife venues. Bars typically have a simpler food menu but a more complicated drink menu, while restaurants deal with a more extensive food inventory and simpler drink lists.

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Bar Cash Management Hotels Inventory 93

Modern Restaurant Management

DECEMBER 31, 2024

The primary response was menu price increases, with nearly 61 percent of respondents adjusting prices to cope with the new reality. However, the industry has renewed optimism, driven by the adoption of digital and mobile ordering, menu creativity and heightened expectations around AI.

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Franchise Franchising 2024 Mobile Ordering 221

Paper Chase Accountancy

JULY 25, 2025

Accounting must track and analyze performance across peak and off-peak seasons, affecting revenue recognition, staffing, and inventory management. 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.

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Hospitality Cash Management Tip Distribution Seasonal Menu 52

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.

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Mobile Ordering Kitchen Safety Fine Dining Food Safety 418

SpotOn

DECEMBER 30, 2024

But many owners don't account for the high fixed costs of bars —like repairs, insurance, and alcohol theft which can leave them with less profit than expected. Inventory management software does that for you. This system of checks and balances puts guardrails around your labor costs to help keep your profit margins intact.

Operations 52

Operations Loyalty Program Online Ordering Fast Casual 52

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. “Time, not food, is the ultimate perishable inventory,” Sheryl E. This means that you get to keep $0.70

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Point of Sale Inventory Seasonal Menu Cash Management 397

Modern Restaurant Management

JANUARY 2, 2024

Further, it has the potential to help customers place their orders where the menu can display past preferences and also upsell based on the available data. This trend will manifest itself at many levels, whether in retail labeling or how restaurants describe their menu items to customers.

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2024 Food Safety Fast Casual Insurance 493

7 Shifts

AUGUST 7, 2024

But there's more to it than adding up your inventory bill and comparing it to your sales. Why it matters Restaurant Food Cost Percentages Calculate Food Cost Percentage Food costs vs Prime costs Menu Changes and Seasonality Strategies to Reduce Your Food Costs Food Cost Management Tools FAQ What is food cost? divided by 0.30 = $9.16

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Food Seasonal Menu Inventory Pricing 370

7 Shifts

JUNE 4, 2021

Inventory turnover ratio. Ideal menu price. To put it simply, your cost of goods sold is how much it costs you to produce a menu item. As you add together all of your menu items, you can determine the total cost of everything (to you) that you sell to your guests. Ending inventory , or what you have leftover.

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Point of Sale Inventory Employee Relations Customer Service 416

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. Your inventory is one aspect to keep track of to avoid overordering. Constantino writes.

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Food Truck Customer Service Seasonal Menu Loyalty Program 397

Modern Restaurant Management

JULY 10, 2024

Among the reasons restaurants fail (poor location, inadequate marketing, lack of staff and inventory control, uninspired menu, unreasonable pricing), customer theft is rarely on the radar. A note in the menu noting that guests will be charged would go a long way toward discouraging sticky fingers.

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Back of House Fine Dining Take-out Social Media 491

7 Shifts

MAY 11, 2020

Run through our guide to reopening your restaurant to plan your labor, inventory, marketing, and more so you can reopen with a bang. With many restaurants opening at the same time, there are bound to be delays in delivery of supplies and inventory, so it’s better to get ahead. Suppliers: ??

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BOH Food Safety FOH Equipment 368

Modern Restaurant Management

DECEMBER 16, 2021

This is why next year, operators will offer more benefits like hiring incentives, higher hourly wages, health insurance, paid time off, earned wage access (EWA) and more to not only hire fresh labor, but retain top talent. It isn’t unemployment benefits giving employees pause: it’s underappreciation.

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2022 Hospitality Loyalty Program Point of Sale 473

7 Shifts

AUGUST 18, 2024

For example, though food costs are running costs, you should budget for beginning inventory when opening your restaurant Many of your startup costs will be one-off costs, though some are subject to annual renewals Restaurant Expenses Vs. Restaurant Costs One often confused (and misused) sets of terms are restaurant costs and restaurant expenses.

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License Equipment POS Food Supply 370

Modern Restaurant Management

MARCH 24, 2021

To that end, IHOP’s menu went from 12 pages to two , Dave & Buster’s from 40 items to 15, and even McDonald’s transitioned to limited offerings during certain stages of the pandemic. Namely, products that the restaurant can reasonably afford to take a 20 or 30% hit on. Co-created with Burma Inc.,

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Delivery Customer Service Point of Sale Customer Experience 473

Modern Restaurant Management

SEPTEMBER 25, 2020

Gorlie’s initial investment on the Vet Chef’s opening day was $41,200, and that includes the food inventory for their first service. Most people focus on logistics like food costs, menu selection, and profit margins when they give advice on how to open a food truck. Why Is a Food Truck a Smart First Step?

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Food Truck Food Food Safety Point of Sale 445

Restaurant365

AUGUST 19, 2021

Restaurant accounting covers all areas of your business, even inventory. While you may think of your restaurant inventory as part of operations, restaurant inventory management should also be considered an accounting function. So, inventory has an important place in your restaurant accounting.

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Inventory Management Management Employee Relations 147

Modern Restaurant Management

DECEMBER 10, 2019

You can safeguard your business by maintaining a contingency fund and by paying for insurance. Examine Your Menu : Your menu can have a huge impact on your cash flow. Make sure you keep your menu concise; customers are usually overwhelmed by too many choices, and you can concentrate on delivering fewer dishes of great quality.

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Cash Management Seasonal Menu Social Media Small Business 312

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. Over the year, they purchased $400,000 worth of food and ended the year with $80,000 worth of inventory.

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Insurance Inventory Food Order Food Supply 195

7 Shifts

JULY 5, 2024

With 50% of restaurant owners reporting inventory costs as the top concern last year, you must leverage reporting tools to see how much profit your restaurant is making and where your money is going. Another example is knowing which menu items are most profitable.

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Cash Management Inventory Seasonal Menu Beverage 243

ChowNow

AUGUST 19, 2024

It doesn’t matter how fine-tuned your menu is or how much marketing buzz you have if you’re spending more money than you’re earning. Tracking inventory turnover lets you focus your vendor purchases (cash outflow) on menu items that yield sales (cash inflow). Keep stock relatively low. Monitor sell-through rate.

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Cash Management Management Management Inventory 195

7 Shifts

AUGUST 18, 2024

This document will outline your bar's concept, menu, marketing strategy, and financial projections. Choosing Your Concept & Bar Type Defining your concept Your concept is the main idea or theme and includes service style, cuisine, menu, and music. Your menu is more than just a list of food and drink. Keep it simple.

Bar 370

Bar License Email Marketing Customer Service 370

Modern Restaurant Management

AUGUST 5, 2020

“I wanted to make sure the whole menu, flavors, and even the packaging was on point,” said Tyga. ” The online menu offers crispy, oven-baked chicken bites in three different spice dusts including Black Garlic, Lemon Black Pepper, and Peri-Peri, a mix of tangy, sweet and spicy. Contest Details.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

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. Food and Inventory Costs. By combining inventory management tools with restaurant employee scheduling software , you can get a better grip on the costs you can control.

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Seasonal Menu Consumer Goods Food Supply Inventory 195

Restaurant365

FEBRUARY 25, 2020

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. Your gross profit margin is what is left over from your revenue earned after deducting the cost of goods sold (CoGS), the cost of ingredients for your menu items.

Loyalty Program 183

Loyalty Program Point of Sale Fast Casual Online Ordering 183

Restaurant365

MAY 26, 2020

Your CoGS is made up of the products you purchase to make the menu items you sell. To calculate your CoGS totaled during a given period, you can use the following formula: Beginning Inventory + Additional Purchases Made During the Period — Ending Inventory = CoGS. CoGS (Cost of Goods Sold). Reevaluate Your Cost of Labor.

Point of Sale 148

Point of Sale Employee Relations Inventory Insurance 148

7 Shifts

MAY 1, 2024

This is one of your core restaurant management responsibilities, especially because you handle lots of inventory in and out of your kitchen daily, including the ingredients you use to prepare your menu. One way to reconcile your accounts is by comparing your physical inventory with your inventory records.

Cash Management 221

Cash Management Employee Relations Inventory Beverage 221

Restaurant365

MARCH 18, 2020

apart), modifying your menu to serve takeout, or closing temporarily. How to Determine If You Should Trim Menu Offerings. If you are able to still reach your break-even point or make a profit, you may want to adapt to the decrease in demand by adjusting your menu offerings. These costs don’t fluctuate from month to month.

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Point of Sale Delivery Food Order License 158

Restaurant365

JULY 24, 2020

They can view the menu, place an order, and pay for their food with a credit card or bank transfer. Third-party apps can take 30% of your delivery earnings and in-house delivery has its own costs, such as salaries, vehicle maintenance, gasoline and insurance. Optimize Your Menu for Delivery. Select a Location.

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Front of House Online Ordering Kitchen Safety Customer Service 147

Restaurant365

MARCH 25, 2020

Adjusting how you get your menu items in front of customers could help curb the drop in your sales numbers due to the COVID-19 pandemic. When your customers want to know if they can still get your delicious menu items through takeout and delivery service even if they can no longer dine in, the first place they’ll check is your website.

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Delivery FOH Front of House Mobile Ordering 107

Food Business

SEPTEMBER 12, 2017

Here is the formula: FOOD COSTS + BEVERAGE COST + SALARIES & WAGES + PAYROLL TAXES & BENEFITS Here's how: actual cost of goods sold start with your beginning inventory, add to it your total purchase for that period (in this example, let’s say one month), then subtract your ending inventory. WHAT'S YOUR INVENTORY?

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Brewery Inventory Insurance Beverage 100

Modern Restaurant Management

JUNE 12, 2020

Its menu of all-American food favorites, including fresh-made Root Beer sold by the gallon, has been extremely popular as guests turn to traditional comfort foods. A&W has territories available throughout the country. In addition to being restocked, each smart fridge undergoes thorough sanitization.

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Franchise Franchising Food Safety Kitchen Safety 420

7 Shifts

MAY 23, 2024

Food cost percentage When deciding how much to price your menu items, TouchBistro advises keeping the food cost percentage anywhere between 20% and 40%. You can also use this to keep track of other costs, such as insurance, license fees, repairs and maintenance, and the actual costs you incurred for a better and closer comparison.

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Point of Sale Seasonal Menu Food Supply Employee Relations 221

Modern Restaurant Management

JUNE 28, 2024

“Our data indicates that QSR burger chains have generally been the hardest hit by the California increase in minimum wage and subsequent increase in menu prices,” writes Hottovy. The chain benefits from a combination of high perceived value through its “3 for Me” menu and service strength through employee retention.

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2024 Mobile Ordering White Paper Food Order 294

Restaurant365

DECEMBER 17, 2019

Recurring restaurant costs would include costs like lease or mortgage payments, employee salaries, food and beverage costs, utilities, insurance and permits. Fixed costs such as insurance, rent, and loan payments do not fluctuate month to month. To control restaurant food costs, consider writing a succinct menu with few ingredients.

Point of Sale 120

Point of Sale License Insurance Employee Relations 120

The Restaurant Group

SEPTEMBER 16, 2020

Now more than ever, health insurance is essential to employees’ wellbeing. Unsurprisingly, as sales sharply declined, many establishments found themselves with sitting inventory. As always, the industry’s ingenuity shined through as many restaurants began to offer their inventory up for sale in creative ways.

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Online Ordering Delivery Point of Sale Customer Service 148