Modern Restaurant Management

DECEMBER 16, 2021

While sales are trending higher, the National Restaurant Association reports three in four operators say recruitment and retention is their toughest challenge. Restaurants juggle multiple operations simultaneously on any given day, from tracking sales to planning logistics and maximizing the customer experience.

2022 473

2022 Hospitality Loyalty Program Point of Sale 473

Modern Restaurant Management

MARCH 3, 2022

Finally, low-power IoT solutions require fewer access points, making deployment easier. “A penny saved is a penny earned.” It’s possible by looking at the true ROI. Recovery Mode Post-Pandemic Lockdowns. The COVID-19 pandemic has made life even more challenging for restaurateurs.

Food 530

Food Food Safety Customer Service Customer Experience 530

Harbor Touch

MARCH 18, 2025

Sales Tax: Stay on Top of Local Rules Every city and state has its own sales tax quirks. Pro Tip: SkyTab can track sales tax by location with its reporting tools. Ive tossed meals into inventory totals and shaved taxes that way. Pro Tip: SkyTab provides sales and wage reports. Essential Restaurant Tax Deductions 1.

Point of Sale 138

Point of Sale POS Restaurant Law Equipment 138

Modern Restaurant Management

DECEMBER 31, 2024

Those priorities include increased marketing and sales efforts alongside new benefits and programs to attract and retain staff. Despite potential challenges, the industry is both optimistic, as total restaurant sales crested $1 trillion for the first time on record, and ready to pivot to continue growing.

Franchise 221

Franchise Franchising 2024 Mobile Ordering 221

Modern Restaurant Management

MARCH 24, 2021

Two key factors are driving the problem for restaurateurs: the first is the fact that delivery has become more than just another sales channel. The point isn’t just to keep a higher percentage but also to curtail operational expenses. And that’s a “necessary evil” for accessing each one’s loyal customers.

Delivery 473

Delivery Customer Service Point of Sale Customer Experience 473

7 Shifts

AUGUST 7, 2024

But there's more to it than adding up your inventory bill and comparing it to your sales. And while it can vary by restaurant, your prime costs should hover somewhere around 60 to 65 percent of the total volume of sales. Of all the costs your restaurants generate, your food is one of the largest. Table of Contents What is it?

Food 370

Food Seasonal Menu Inventory Pricing 370

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).

2025 113

2025 Cash Management Point of Sale POS 113

Modern Restaurant Management

SEPTEMBER 25, 2020

In four years of operation, he’s doubled his sales every year, and today pulls in more than $475,000 a year. Gorlie’s initial investment on the Vet Chef’s opening day was $41,200, and that includes the food inventory for their first service. If you want to emulate Kyle’s path, keep these four points in mind.

Food Truck 445

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.

Inventory 147

Inventory Management Management Employee Relations 147

SpotOn

FEBRUARY 26, 2025

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.

License 90

License Point of Sale Insurance POS 90

Modern Restaurant Management

AUGUST 5, 2020

and will enable TouchBistro to fully integrate customer loyalty and guest marketing into its all-in-one point-of-sale (POS) and restaurant management platform. and will enable TouchBistro to fully integrate customer loyalty and guest marketing into its all-in-one point-of-sale (POS) and restaurant management platform.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

7 Shifts

JULY 21, 2020

Healthcare costs: group healthcare benefits, insurance premiums, etc. Whether your restaurant needs to finance payroll, inventory, or a new electric skillet, these loans can make it happen in a jiffy. Every industry is feeling the impact of COVID-19, but restaurants face some of the most difficult challenges.

Cash Management 300

Cash Management Government Small Business Healthcare 300

ChowNow

AUGUST 19, 2024

There are multiple sources for inflow and outflow, including: Cash Inflow: Sales Revenue Catering Services Business Loans Cash Outflow: Employee Payroll Inventory Costs Rent & Utilities Your total cash flow is the inflow minus the outflow: Total Cash Flow = Cash Inflow – Cash Outflow Obviously, you want to make more money than you spend.

Cash Management 195

Cash Management Management Management 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. In addition, it’s important to remember that while your profit may be in dollars, your profit margin is your profit expressed as a percentage of sales.

Loyalty Program 183

Loyalty Program Point of Sale Fast Casual Online Ordering 183

7 Shifts

AUGUST 18, 2024

An alternative is to buy an existing bar that is up for sale. Opening and owning a bar is one of those unique life experiences; you have no idea what it will be like until you actually go for it. And while it can be enjoyable, rewarding, and, yes—even profitable, it also requires long hours and hard work. How Do I Run a Profitable Bar?

Bar 370

Bar License Email Marketing Customer Service 370

Lavu

JUNE 6, 2025

This calculation involves dividing the cost of food sold by the total food sales and multiplying the result by 100 to get the food cost. By closely monitoring and optimizing this percentage, restaurants can better manage their inventory, minimize waste, and lower their overall expenses, ultimately maximizing cost reduction.

Loyalty Program 78

Loyalty Program Waste Recycling Inventory 78

Restaurant365

MAY 26, 2020

If your restaurant is emerging from survival mode to a break-even point or even slight profitability, it is important to reevaluate and tune up the largest expense for your restaurant: your restaurant prime cost. As you reopen your dining room, it is more important than ever to stay on top of your inventory management.

Point of Sale 148

Point of Sale Employee Relations Inventory Insurance 148

Indoor Media

MAY 10, 2018

As an insurance agent, building familiarity with consumers well before they need your service is an integral part of making the final sale. Shopping cart ads work because they are impossible to miss, and an insurance agent that has a strong local presence is one consumers feel they can trust. Establish a Foundation of Trust.

Insurance 78

Insurance Advertising Front of House Seating 78

Restaurant365

MARCH 18, 2020

Especially in uncertain times, an important factor in decisions about how to operate your restaurant is your break-even point. Essentially, your break-even point is what sales you need for a certain period of time to not lose money, or “break even.” How to Determine If You Should Trim Menu Offerings.

Point of Sale 158

Point of Sale Delivery Food Order License 158

Modern Restaurant Management

JUNE 12, 2020

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. The safety of Dunkin’ franchisees, their restaurant employees, and guests remains a top priority.

Franchise 420

Franchise Franchising Food Safety Kitchen Safety 420

EATER

AUGUST 16, 2023

After launching and then closing Proteau just three years after it hit the market, John deBary has come to realize that sales aren’t the only way to measure success Recently I’ve been thinking a lot about failure. In 2017 I was at an inflection point in my career. And it was exhilarating.

Point of Sale 246

Point of Sale Front of House Back of House Online Ordering 246

Modern Restaurant Management

JUNE 28, 2024

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news on the impact of California's minimum wage, customer satisfaction, AI use in restaurants, popular cocktails and bathroom readiness. Early Impact of California's Minimum Wage A new edition of The Anchor from Placer.ai, written by R.J.

2024 294

2024 Mobile Ordering White Paper Food Order 294

7 Shifts

MAY 23, 2024

This includes: Net Sales: The total revenue derived from your sale of food and beverages. Restaurant expense #1: food cost Your restaurant's food cost comprises 3 elements: the food cost percentage, the cost of ingredients, and the sales or revenue from selling your dishes. Managing a restaurant is not for the faint-hearted.

Point of Sale 221

Point of Sale Seasonal Menu Food Supply Cash Management 221

Restaurant365

SEPTEMBER 23, 2021

For instance, since restaurants primarily sell food and drink, inventory turns over at a very frequent rate, and sales are made up of a high number of transactions. Between inventory, sales, and other data points like labor, restaurants generate an enormous amount of data.

Cash Management 147

Cash Management Point of Sale POS Inventory 147

7 Shifts

SEPTEMBER 16, 2024

Selling a restaurant can be a major decision for many reasons. One of the main reasons is to cut losses due to financial challenges, with 52% of restaurant owners saying high operating and food costs are really cutting into their profits. Other possible reasons include wanting to retire or find new business ventures.

2024 195

2024 Document Cash Management Point of Sale 195

Restaurant365

OCTOBER 15, 2021

Because sales and labor needs can change by the hour, day, week, and month, it can be difficult to control your labor budget over time. Your restaurant labor cost includes everything your restaurant spends on labor, from salaries and hourly wages to payroll taxes, bonuses, and benefits like health insurance or vacation days.

Management 148

Management Management Point of Sale Employee Relations 148

Restaurant365

DECEMBER 17, 2019

Instead, gradual sales growth will help your business gain traction and develop a solid foundation. Recurring restaurant costs would include costs like lease or mortgage payments, employee salaries, food and beverage costs, utilities, insurance and permits. Costs of Opening and Running a Restaurant. Restaurant Startup Costs Breakdown.

Point of Sale 120

Point of Sale License Insurance Employee Relations 120

Restaurant365

NOVEMBER 18, 2021

Your restaurant orders, receives, and counts food all in one system: your inventory management software. Your inventory management solution measures and stores all the information you need about your food cost. You receive time in your Point of Sale (POS) system. Tracking time occurs in many different systems.

Employee Relations 148

Employee Relations Cash Management Point of Sale Front of House 148

The Restaurant Group

SEPTEMBER 16, 2020

These challenges have been especially taxing on the restaurant industry and its more than 13.5 million employees (as of 2019), both of which have been especially hard hit by the necessary restrictions. According to the National Restaurant Association, as of mid-September, 1 in 6 restaurants had shut their doors, either permanently or long-term.

Online Ordering 148

Online Ordering Delivery Point of Sale Customer Service 148

Restaurant365

FEBRUARY 19, 2020

Non-controllable costs, like the fixed costs of rent, insurance, and salaries, are predictable expenses. Controllable costs, like your prime cost of food and labor, fluctuate over time with vendor prices, sales, and other external factors. Occupancy expenses: fixed costs like rent, property taxes, and insurance.

Point of Sale 120

Point of Sale Cash Management Consumer Goods Inventory 120

Restaurant365

NOVEMBER 30, 2021

For many restaurants, the weekend provides significantly higher sales levels than a weekday. The ACA requires employers to offer full-time employees compliant health insurance coverage and document this offer for the IRS. Your payroll solution can impact hiring, onboarding, employee payments, taxes, and overall business health.

Restaurant Law 146

Restaurant Law Audits Point of Sale Insurance 146

Hot Schedules

MARCH 29, 2021

For only a short span of time, he now has the experience and the expertise to point out his personal learnings along the way of progressing as a Product Owner. T here are many interpretations and different materials about the responsibilities of Product Owners in software companies. With time I started feeling more confident in my new role.

Technology 148

Technology Insurance Healthcare Employee Relations 148

Restaurant365

APRIL 1, 2020

A healthy, positive cash flow is necessary to pay your bills and grow sales. Understanding your cash flow not only keeps your operation afloat, but it also prepares you to handle unexpected changes in sales and expenses. Forecasting enables you to better understand your future financial health, based on your sales and prime costs.

Cash Management 128

Cash Management Management Management Point of Sale 128

Restaurant365

OCTOBER 22, 2021

There are many restaurant data points that can help you see beyond the buzz of the day-to-day of a restaurant and get a glimpse at the health of your business. For any specific period, you can calculate your total labor cost with the following formula: Employee Wages + Payroll Taxes + Benefits + Insurance = Total Labor Cost.

Point of Sale 78

Point of Sale Insurance Inventory Cash Management 78

Cheetah

OCTOBER 3, 2020

These include being familiar with health guidelines issued by the CDC, reevaluating the value of labor, integrating new technologies and rethinking inventory. These include being familiar with health guidelines issued by the CDC, reevaluating the value of labor, integrating new technologies and rethinking inventory.

Inventory 78

Inventory Insurance Cash Management Point of Sale 78

Restaurant365

OCTOBER 23, 2019

While many restaurant owners focus on increasing total sales, in order to add to your bottom line, you also need to focus on decreasing costs. COGS totaled takes into account the ingredients that make up your food andbeverage sales, and related supplies (like napkins or coffee filters). What to Include In Your Prime Cost Formula.

Point of Sale 74

Point of Sale Inventory Employee Relations Insurance 74

Sling

JUNE 9, 2023

Step Two : Take inventory of all the food supplies you have on hand at the start of the month and calculate a total dollar value for the entire inventory taken. This will be your Beginning Inventory. This will be your Beginning Inventory. This will be your Ending Inventory.

Operations 78

Operations Inventory Food Supply Point of Sale 78