This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
Amid these potential disruptions, operators need a fresh approach to managing food costs. Seasonal Shifts : They may be predictable, but they still add another layer of complexity to restaurant management. Review inventorymanagement strategies Inventory isn't just a stockpile of ingredients.
To realize the safety benefits of FSMA Rule 204 traceability, restaurant managers may prioritize a commitment to work with suppliers that are leveraging GS1 Standards to enable real-time, interoperable data sharing across the entire supply chain. Consider the tools the restaurant uses to manage records.
A large chunk of that comes down to complex problems in global food supply chain management that most restaurants have little control over. What restaurants can do, however, is re-think how their direct food supply is managed – from transport to inventory control. Around 33 to 40 percent of food goes to waste each year.
Accurate inventorymanagement is crucial to running a successful business because it directly impacts a company’s bottom line and is key to maximizing profits. Inventory Automation. “Franchisees had to pull pricing from their latest invoices and add up all the dollar figures. It was a painstaking effort.”
Speaker: Ian Foster, Sculpture Hospitality Regional Director West Coast
In this seminar, Ian Foster will discuss the basics of inventorymanagement, including tips on how to get inventory right and how to evaluate your food and pour costs. You will learn: Why take inventory at all? Inventory basics. Advanced inventorymanagement. Ordering best practices.
The restaurant industry is fast-paced and demanding, with constant pressures to deliver excellent service while managing operations smoothly. Balancing staff needs, customer expectations, and resource constraints can quickly overwhelm staff and management alike. Streamlined processes mean fewer last-minute crises for everyone.
Inefficient restaurant inventorymanagement practices, improper storage, gaps in inventory logs, theft, and waste can cause even the most successful kitchens to struggle or fail. Below are the top seven inventorymanagement mistakes restaurants are making, and how to correct them.
A manageable workload and smooth-running workplace will keep your employee satisfaction high so you don’t have to worry about unhappy workers. Predict Inventory Needs Your POS system can use past data to estimate how much stock is needed to meet upcoming demand in your restaurant.
Modern Restaurant Management (MRM) magazine asked Zabaneh to elaborate on best practices restaurant operators should put in place now. With inflation and rising costs, what are some practical suggestions for restaurants to manage costs while offering value to guests?
To do so, restaurants need to be mindful of these key elements of successful supply chain management. In order to reduce cost, waste, and optimize inventory, the process begins with planning and forecasting. Managing thousands of suppliers is impossible to do with manual on-premises systems. Planning and Forecasting.
AI-powered scheduling can predict peak hours, optimize labor costs, and help managers stay ahead of demand—without guesswork. For example, Taco Bell is using AI-driven labor and inventorymanagement tools to fine-tune staffing and reduce food waste. For independent restaurants, the same AI-driven efficiency applies.
Every day, youre juggling staff, food quality, inventory, customer service, purchasing, and moreall while trying to cultivate a dining experience that wows your customers enough to keep them coming back. What is Restaurant Operations Management? Its tough, and cant be done passively. Great restaurant operations dont happen by accident.
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2025. When consumers order more food online, it’s clearly good for business – but it can also make it harder for businesses to manageinventory.
This article will cover how implementing automation tools like IoT monitoring can save your business money, protect your inventory, and save time. An IoT remote monitoring device will allow operators to monitor critical business items such as inventory, refrigeration, HVAC from anywhere, at any time.
Finding a well-rounded bar manager can be the determining factor in the success of your business. They play a big role in overseeing your inventory and attending to customer complaints. Through the right interview questions, you can find a manager who doesn’t just fit the job but can boost your bar’s reputation.
The challenges can be overwhelming, from managing multiple orders to coordinating staff and ensuring timely deliveries. You’re handling inventory, coordinating staff, and managing delivery routes, but everything seems to take twice as long as it should. Growing a restaurant or catering business is no small feat.
ManagingInventory The first area of focus for any waste elimination strategy is your restaurant’s approach to ingredients. By managing your food more effectively, you’re minimizing costs and reducing pressure on the environment. It takes commitment alongside some investment in specific areas of operations.
Managers play a pivotal role in either fostering a positive service industry culture or contributing to burnout. It's imperative that managers adopt strategies that motivate employees through self-pride, a sense of accomplishment, and a supportive environment grounded in communication, honesty, integrity, and hard work.
Back-office digital innovations are also helping restaurants manage costs and make the most of their workforce. Inventorymanagement tools, for example, enable the real-time tracking of food stock, alerting staff to use items before they spoil and reducing waste. Staffing and workforce management tools are also proving useful.
A recent eBook by Softarex Technologies highlights all the main aspects of AI usage in restaurant operations, from customer service to back-of-house management. One of the most impactful areas is inventorymanagement.
Restaurants transitioned from reactive to proactive management, from disconnected systems to unified platforms. With the right tools, operators can manage staff schedules, streamline kitchen communication, monitor inventory levels, and analyze sales trends all in one place. Take digital kitchen management platforms, for example.
Your staff, especially your restaurant manager, plays a crucial role in the overall dining experience. We’ve prepared a list of restaurant manager interview questions that can help you find the right person to lead your team and help grow your business. How do you manage the restaurant’s budget and control costs?
coli outbreak reinforces the need for restaurants – and all food businesses – to manage recalls as a supply chain, especially considering the huge scale of this event. Handle Recalls as a Supply Chain For any food brand, consumer protection is the most important part of recall management. Integrate systems and data.
In fact, leveraging IoT is revolutionizing the sector by optimizing supply chain management, enhancing the customer experience, and facilitating data-driven decision-making. Consider cold chain management, quality control, inventorymanagement, and/or any other aspect that can be optimized. Elevating customer experiences.
Inevitably, the constant stress of being short-staffed and working tirelessly to fill the staffing gaps is causing many restaurant managers to suffer from job burnout. Stress is part of the territory as a restaurant manager. The long hours, endless tasks, and physical demands are expected, but can also be managed.
What can restaurant owners and managers do to better engage workers and increase retention in the long run? Often, this leads to rushed, poor communication between managers and employees, which in turn creates frustration among staff and even disgruntlement.
For example, AI can help QSRs make smarter inventory decisions by analyzing purchasing trends and aligning ingredient orders with demand. Start with areas where AI can make a measurable impact, such as inventorymanagement or targeted promotions. This reduces waste and ensures menu availability, even during busy periods.
Introduction In the fast-paced world of restaurants, keeping a close eye on your inventory is as vital as the secret sauce in your signature dish. Proper inventory tracking helps reduce waste, control costs, and boost profits. What Is Restaurant InventoryManagement? Key Components of Restaurant InventoryManagement 1.
Dynamic QR codes exemplify this approach, serving as a standardized solution that can instantly connect diners with menus for easier ordering, customer receipts for faster checkout, and loyalty rewards for return visits — all while maintaining consistent experiences across every location through centralized management.
For example, with highly personalized audio or video recordings, bad actors can impersonate restaurant managers, HR persons, or IT support, tricking staff into clicking on malicious links, downloading malware, or handing over financial information, login credentials, or other sensitive data.
Instead of panicking, I ran through our available inventory and identified an ingredient I could substitute if I modified the dish. I pulled in the kitchen team and the FOH manager, and we agreed on the plan. As the manager, I listened to his concerns. I still have no idea how that happened!
By Jose Chavez, Contributor Managing multiple locations is tough in the restaurant business. Restaurant businesses need to adopt technology that enables collaboration among remote teams and simplifies management if they want to succeed. Successful management and onboarding of new staff with the company vision depends on this.
Having strong management of your menu enables improvement across all areas of your inventory and food management. Or you can cut waste by finding out they are prepping too much or too early and creating better prep schedules for employees to follow.
Fuel and e-commerce order management systems help streamline delivery routes. Finding ways to align inventorymanagement with more environmentally friendly packaging helps reduce such waste. Reducing Food Waste One-fifth of the food produced for human consumption is lost or ends up in waste management.
An integrated response plan should include a designated response team that includes IT staff, management, legal counsel and an insurance representative. Monthly meetings between IT directors, risk managers, legal counsel, and insurance brokers can foster a culture of collaborative security awareness.
The role of a restaurant manager is always in motion. But there are several different tools to help you manage your restaurant—from single shifts and tasks to top-level overviews showing your business's health. That’s where task management software comes in. Task management software maintains historical data of tasks completed.
As a restaurant manager or operator, you are the driving force in productivity – leading your staff and keeping customers happy. However, productivity is more easily trained than managed. Many restaurant operators juggle multiple locations, and adding managers adds another link in the chain of command to manage.
One of the most effective tools for achieving this is mobile inventorymanagement. This system helps restaurant owners and managers track stock in real-time, reduce waste, and maintain optimal inventory levels. By automating inventory processes, restaurants can save time, improve accuracy, and enhance overall efficiency.
One of the things large restaurants brands have realized they no longer have time for is managing an unruly tech stack. Too many restaurants, even enterprise brands, are still using manual processes for various areas of the business, such as inventory, scheduling, and reporting. Technology Consolidation. Better Team Communication.
The next youre racing to keep inventory stocked while customers wait for tables. Their stories inspire these 10 proven restaurant management tips and tricks for success. Its practical wisdom drawn from years of supporting restaurant managers, crafted to stand the test of time. Staff Management 1. Operational Efficiency 3.
Advances in AI and customer relationship management (CRM) tools allow businesses to analyze customer behavior, predict preferences, and craft hyper-personalized dining and drinking experiences. For instance, smart inventory systems can help reduce waste, while energy-efficient appliances cut operational costs and carbon footprints.
Restaurants turned to restaurant management apps to navigate this change, and it appears there’s no going back. 7shifts Most managers are familiar (and frustrated) with traditional paper scheduling techniques. 7shifts Most managers are familiar (and frustrated) with traditional paper scheduling techniques.
. "We've also seen a significant shift in how restaurants handle guest commitments," Tock CEO Matt Tucker told Modern Restaurant Management (MRM) magazine. "Pre-pandemic, "Pre-pandemic, only fine dining establishments typically used tools like prepayments or deposits.
We organize all of the trending information in your field so you don't have to. Join 49,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
Let's personalize your content