Lavu

JUNE 6, 2025

By closely monitoring and optimizing this percentage, restaurants can better manage their inventory, minimize waste, and lower their overall expenses, ultimately maximizing cost reduction. Examples of fixed costs for a restaurant include rent, insurance, and equipment lease payments. Food cost control is crucial.

Loyalty Program

Paper Chase Accountancy

JULY 25, 2025

Here, financial reporting isn’t merely about compliance; it’s the strategic backbone supporting dynamic pricing models, intricate seasonal forecasting, a vast web of vendor relationships, and operations that are inherently labor-heavy. Recipe costing: To understand the true cost of each menu item.

Hospitality

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.

Bar

Lavu

JUNE 26, 2025

Whether you’re a seasoned operator or just getting started, understanding the numbers behind your business can mean the difference between breaking even and breaking records. Restaurant accounting is the process of interpreting and analyzing the revenue, cash flow, inventory, and income statements of a restaurant.

2025

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.

Mobile Ordering

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?

Food

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

Point of Sale

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.

Food Truck

Modern Restaurant Management

DECEMBER 10, 2019

You can also minimize the heightened cash flow pressures of the peak season. There are various reasons for fluctuating payroll: Seasonality, high staff turnover, and varying hourly rates (depending on experience). Forecasting can help you set the appropriate budget, taking seasonality into account.

Cash Management

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.

License

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. What is the most essential part of a restaurant P&L statement?

Cash Management

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.

Seasonal Menu

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

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.

Point of Sale

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

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.

2024

Restaurant365

AUGUST 25, 2020

Too much inventory. Common fixed costs include: Rent, insurance, and property tax. Variable costs are expenses that vary in proportion to the total menu items you sell. Keep Inventory Low. it’s a good time to start trimming fat from inventory. Analyze your menu to determine if there are items that aren’t selling.

Cash Management

Lavu

NOVEMBER 8, 2019

See the six ways to control your COGS here , and if you find out that the menu prices aren’t right, learn how to price your menu in three steps. The costs should be built into your menu prices so that at the end of the year, you are not in the red for forgetting the insurance fees or the cost of replacing glassware.

Management

Lavu

MAY 30, 2025

Related: Cash Discounting for Restaurants: A Guide to Getting Started #2) Avoid food waste with better inventory management. To reduce restaurant overhead costs related to food waste, implement a better restaurant inventory management system. Review your ordering history, and cut menu items that are rarely ordered.

Cash Management

Restaurant365

OCTOBER 23, 2019

It’s important to note that COGS doesn’t include one-time, non-inventory-related costs, like repairs for a broken oven, new barstools, restaurant decorations, or utility bills. Labor costs include the total wages your employees have earned during that specific period of time, payroll taxes, benefits, and insurance.

Point of Sale

Open for Business

SEPTEMBER 2, 2024

It’s an all-important metric that influences everything from menu pricing to operational decisions and beyond. Is there a seasonal pattern? Measure the impact of changes: Did that new menu item boost your profits? Overhead costs are fixed costs including rent, utilities, equipment leases, and insurance.

Point of Sale

Touch Bistro

AUGUST 11, 2021

if the company provides health insurance). You’ll also need to adjust payroll for higher contributions to workers’ compensation and liability insurance. To combat a rising restaurant hourly wage, many restaurateurs usually do one of two things: Raise menu prices across the board Fire staff. Trim Your Seasonal Staff.

2021

BNG Point of Sale

SEPTEMBER 2, 2021

The costs in this budget include the rent payments, the salaries, insurance, property taxes, and everything else. These expenses include all utility costs associated with production, such as power and gas, as well as employee wages, raw materials inventory, and sales commissions. Business insurance . Inventory management .

Employee Relations

MBB Hospitality

APRIL 14, 2023

Yes, the Winter season might slow things down depending on the location. You’ll learn the tips on selecting a prime location, creating a profitable menu, deciding on a budget, and hiring a staff. Your budget should cover the costs tied to research, inventory supplies, licensing fees, staff wages, and the usual overhead costs.

License

SpotOn

JULY 31, 2024

Added service fees, health ordinance fees, and gratuity-included menus are now common as restaurants are looking for ways to appease their guests and keep menu prices low. Breaking down the $18 Burger At Hog & Rocks, the burger was our most popular menu item. Profit margins must factor into menu prices.

Food

The Restaurant Times

AUGUST 5, 2022

You can find out what your best-selling menu items are as well as narrow down on your most costly expenses. You can also regulate the price of your menu items once you know exactly how much each meal has cost in preparation. This includes the rent, property insurance, property taxes, and other utilities. . Labor Costs .

Cash Management

Apicbase

JUNE 16, 2023

By regularly tracking his inventory and procurement metrics, Fabio was able to reduce his kitchens’ food costs by 18%. For example, you can use sales data to track trends in customer spending and identify your most profitable menu items. Get a 360-view of your sales & inventory data Adopt restaurant analytics software.

Point of Sale

BNG Point of Sale

AUGUST 12, 2021

Look at all overhead costs, including real estate, insurance, and medical. Know your customer base and boost your customer service skills and menu options to increase customer volumes. Adopt a first-in, first-out (FIFO) strategy and track inventory tightly. Even the local cost of living is important. Reduce Food Waste .

Franchising

Modern Restaurant Management

APRIL 7, 2020

Ensuring business interruption insurance covers COVID-19. Right now, restaurants aren’t receiving the benefits they deserve from insurance companies. The fund is also intended to assist restaurant workers who will not qualify for unemployment insurance or the federal stimulus payment because of immigration status or other issues.

Tip Distribution

The Restaurant Times

SEPTEMBER 22, 2021

Have A Well-Designed Menu. The menu plays a major role in determining the success of your food truck business. To design an attractive menu , you need to first come up with a cuisine that is niche enough to draw your customer’s attention. The next step is to figure out the variety of dishes that will go into your menu.

Food Truck