7 Shifts

AUGUST 6, 2021

Staff scheduling, inventory management, menu analysis , guest satisfaction, profitability, and so much more rest on the shoulders of accurate restaurant forecasting. On a micro level, forecasting helps a restaurant plan for inventory orders and how many employees need to work each shift to make and sell food.

Seasonal Menu 370

Seasonal Menu Point of Sale Inventory Food Supply 370

Culinary Cues

APRIL 1, 2024

I picked up the clipboard holding an overview of restaurant reservations for the night as well as a stack of banquet orders that will tax the system until well after midnight. He ordered food at all hours with uninspired requests for poached eggs and peanut butter and banana sandwiches.

Back of House 321

Back of House Kitchen Safety Hotels Front of House 321

The Restaurant Times

OCTOBER 14, 2021

When you open a new restaurant business or are already in one, you are supposed to keep track of everything happening in your restaurant, whether the number of waiters or the amount of inventory available. It’s critical to remain on top of your inventory and control your costs to ensure your restaurant is profitable and growing.

Inventory 52

Inventory Merchandise POS Food Supply 52

7 Shifts

JUNE 4, 2021

Inventory turnover ratio. Your CoGSs is an essential number to have when determining your menu prices, inventory and impacts your net profit margin. To calculate your COGs, you need the following numbers: Beginning Inventory, or the value of the inventory you start with. Ending inventory , or what you have leftover.

Point of Sale 417

Point of Sale Inventory Employee Relations Customer Service 417

7 Shifts

SEPTEMBER 16, 2021

You won't be able to refer to your previous restaurant opening playbook and follow it to the letter. There'll be new branding, a new staff, different inventory, and updated forecasting involved. You can reference and compare the key metrics from all of these locations like total revenue, profit margin, inventory variance, etc.

Management 370

Management Management Document Hiring 370

Restaurant Engine

AUGUST 2, 2020

Restaurant owners implement Enterprise Resource Planning (ERP) solutions for inventory management and real-time low stock notifications. For example, when chefs order an ingredient, the stock counts in their ERP systems automatically reflect an increase in stock. Fundamentally, inventory control revolves around three variables.

Inventory 80

Inventory Management Management Point of Sale 80

7 Shifts

AUGUST 20, 2021

As a headline, it's become a familiar refrain, and as a challenge for restaurant owners, it's become a pylon that restaurateurs have had — or will have — to safely navigate around in order to protect margins and establish restaurant cost control. Track inventory and food costs. Standardize menu items. Try 7shifts for Free.

Inventory 195

Inventory Food Supply Seasonal Menu Food Order 195

Focus POS

DECEMBER 8, 2021

During a “normal” year, restaurant owners and operators face issues such as cash flow and capital, inventory management, hiring and training and providing excellent customer service. As far as restaurant challenges go, inventory mistakes can be some of the costliest. For example, replace telephone orders with online ordering.

Mobile Ordering 148

Mobile Ordering Point of Sale Cash Management Online Ordering 148

Apicbase

MARCH 28, 2024

These include food production and inventory management. The department is responsible for purchasing and managing inventory, food preparation, cooking and plating, menu planning and pricing, food safety, and hygiene. This person organises tickets and checks orders are going out correctly. Its origins are unclear.

Back of House 52

Back of House FOH BOH Front of House 52

Clover - Restaurants

MAY 31, 2024

The exact pricing depends on the POS system you choose, but generally costs will fall into the following categories; Initial setup costs: This refers to a one-time initial setup fee to get your POS system up and running. Another potential benefit of POS systems is that some will enable you to use QR ordering to improve restaurant service.

POS 52

POS Cash Management Point of Sale Mobile Ordering 52

Lavu

NOVEMBER 17, 2023

This process, often referred to as determining the “profit margin by subtracting,” includes factoring in the cost of ingredients, labor costs, overhead expenses, and other operational expenses. This approach helps increase sales of high-margin items, reduce waste and inventory costs, and ultimately improve profit margins.

Fast Casual 123

Fast Casual Fine Dining Food Truck Loyalty Program 123

Modern Restaurant Management

MAY 31, 2022

ERP systems streamline and automate inventory management, provide real-time low-stock notifications, allow users to download critical data, and improve overall visibility into the business. Owners and managers can justify adding or dropping menu items after referring to CoGS and P&L reports. Top menu groups, items, and modifiers.

Point of Sale 188

Point of Sale POS Download Loyalty Program 188

Goliath Consulting

SEPTEMBER 27, 2020

But there’s much more that tech has to offer, especially when it comes to AI being integrated into guest order systems, training, and restaurant operations. Here are some standout tech innovations that forward-thinking business owners are investing in today in restaurant technology: Smart ordering. Up to Date Inventory.

Technology 158

Technology Mobile Ordering Food Safety Customer Service 158

Culinary Cues

JUNE 16, 2023

Chef Pierre referred to him as the house roundsman. He was a quick learner and within a few months was very comfortable on every station, even jumping back to garde manger when it was needed. Shawn’s final year in the apprenticeship program was spent learning more about the inner workings of the kitchen.

Kitchen Safety 331

Kitchen Safety Back of House Hotels Food Safety 331

Modern Restaurant Management

FEBRUARY 28, 2023

But instead of relying on their memory, consider creating short, instructional videos – on food safety, sanitation, inventory, etc. – and materials that workers can easily reference should they need to review specific protocols and procedures.

Management 192

Management Management Food Safety Communication 192

Restaurant365

JULY 29, 2020

By understanding how you can reference your restaurant’s revenue centers in your forecasts, you will be able to save time and improve the validity of your restaurant reporting tools. Forecast Your Inventory Needs. Track Average Order Value per Customer. Evaluate the Trend for Your Takeout and Delivery Orders.

Cash Management 88

Cash Management Online Ordering Inventory Seasonal Menu 88

Sling

APRIL 27, 2023

Restaurant operations management (sometimes referred to as ROM) is the set of processes and procedures that provides a framework for all of the day-to-day activities of your business. But it’s about more than just ordering as much inventory as your storage spaces can hold and hoping for the best.

Operations 78

Operations Management Management Inventory 78

7 Shifts

AUGUST 29, 2019

That sort of streamlining leads to shorter wait times after ordering, faster table turn times, and more satisfied customers. Analyzing Your Menu for Success Once you’ve classified and organized all of your menu items, run a recurring cost analysis for specific menu items’ inventory and your restaurant menu pricing. Design Your Menu.

Menu 279

Menu Point of Sale Website Management Online Ordering 279

Restaurant365

JULY 29, 2020

By understanding how you can reference your restaurant’s revenue centers in your forecasts, you will be able to save time and improve the validity of your restaurant reporting tools. Forecast Your Inventory Needs. Track Average Order Value per Customer. Evaluate the Trend for Your Takeout and Delivery Orders.

Cash Management 78

Cash Management Online Ordering Inventory Seasonal Menu 78

Restaurant365

MAY 20, 2020

For example, your daily sales numbers show you which menu items are the most profitable and popular as well as the times when the most orders are placed. Using this data, you can pare down your menu to include only star items and predict the number of employees needed to assist during the busiest order times. Manage Your Inventory.

Inventory 148

Inventory Food Order Customer Experience Waste 148

Culinary Cues

FEBRUARY 25, 2021

If you are taking inventory on a Sunday night – approach it as if it is the most important task imaginable. On occasion you may need to make adjustments so that an employee can work through their challenges (schedule adjustment, change assignments, send them home, offer advice, refer them to someone who might help, etc.).

2021 400

2021 Point of Sale Reference Take-out 400

The Restaurant Group

JANUARY 11, 2024

Operational Programming Restaurant operations management refers to the system that will help managers and owners oversee day-to-day operations. To establish order and uniformity, you must create a detailed restaurant manual that outlines every detail and step involved in running the business. After all, time is money.

Customer Service 78

Customer Service Food Safety Uniforms Employee Relations 78

Culinary Cues

MARCH 9, 2021

This is a place where the pressure of the clock still exists, where orders off the POS seem to stream just as relentlessly, and where impatient servers tap their shoes and stare just as mercilessly as they do on the hot line. This is the home of Garde Manger, or pantry, or simply – the cold kitchen.

Fine Dining 389

Fine Dining Presentation Seasonal Menu Design 389

Open for Business

NOVEMBER 21, 2022

POS stands for point of sale, and it refers to the transactional moments when a guest orders and pays for their meal. Most track inventory, sales data, guest information, and payment, but that just scratches the surface of what these sophisticated systems can do for a restaurant. It shows cooks all the orders that are in.

POS 78

POS Mobile Ordering Point of Sale Food Truck 78

Xtra Chef

NOVEMBER 18, 2020

Common examples include improper refrigeration, over-ordering, and poor restaurant inventory management methods. Maybe a diner received the incorrect order, they failed to mention they’re allergic to something, or the food wasn’t prepared to their liking. Order to Par to Reduce Spoilage.

Waste 110

Waste Food Front of House Compost 110

Clover - Restaurants

APRIL 9, 2024

They act as a one-stop shop, offering bulk ordering and eliminating the need for restaurants to manage multiple vendors for each item. Bulk ordering also allows restaurant owners to get competitive pricing and improve profit margins. What is the minimum order? Do you offer discounts for bulk or volume orders?

Food Supply 98

Food Supply Online Ordering Food Truck Food Order 98

Modern Restaurant Management

FEBRUARY 4, 2022

A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. Consider, removing processed or pre-packaged ingredients from their inventory. Ghost kitchens of 2019 almost exclusively referred to restaurants that worked only through third-party delivery services.

2022 216

2022 Customer Service Online Ordering Website Management 216

Transact

DECEMBER 30, 2019

Upgrade Your Inventory System. This isn’t just fussing for fussing’s sake–the right inventory system can have a financial impact on your operations. . This isn’t just fussing for fussing’s sake–the right inventory system can have a financial impact on your operations. . I’m referring to topics like: Food safety best practices.

2020 83

2020 Kitchen Safety Food Safety Front of House 83

Xtra Chef

DECEMBER 4, 2019

But the holiday season brings its own set of challenges, especially when it comes to managing food orders and inventory. Catering clients and seasonal menus often call for ingredients that you may not usually buy, and those large parties can wreak havoc on your inventory. Taking Stock of What You’ve Got. as you typically would.

Inventory 85

Inventory Food Order Pricing Small Business 85

Deliverect

AUGUST 31, 2020

When ordering from these big delivery platforms, customers already have to make a big decision when it comes to choosing a restaurant to order from. Plus it also allows you to reduce your inventory cost as well as waste. What I’m referring to is virtual brands. Start off simple: streamline your menu. Conclusion.

Delivery 146

Delivery Front of House Point of Sale Back of House 146

The Rail

OCTOBER 18, 2022

By Shubham Ahuja, Contributor It’s no secret that technology has become a major player in the hospitality industry over the past several years – such as increase adaption in delivery, online ordering, and touchless ordering/payment. Artificial Intelligence (AI) has been a major part of our lives for years now, but what exactly is it?

Online Ordering 96

Online Ordering Allergens Customer Experience Food Order 96

Restaurant365

JUNE 22, 2021

Controlling your restaurant food cost depends on multiple factors, such as understanding actual versus theoretical food costs (AvT), first-in/first-out (FIFO) storage, ordering at the right levels, and reducing waste, errors, over portioning, and theft. Evaluate your systems: are your servers trained to repeat orders back to guests?

Compost 88

Compost Food Waste Front of House 88

Restaurant365

NOVEMBER 5, 2021

Also referred to as a central kitchen, this kind of commissary kitchen is common with multi-unit restaurant groups. Delivery offers the chance for increased sales, but it can also overburden your restaurant kitchen that is focused on dine-in and takeout orders. But here are three of the main types of commissary kitchens.

Kitchen Safety 148

Kitchen Safety Food Truck License Food Safety 148

The Rail

MAY 9, 2024

In addition to the implementation of technological advancements like artificial intelligence (AI), the exploration of other avenues is essential in order to thrive in today’s market, from leveraging vendor relationships to effectively minimizing disruptions. Communication is perhaps the cornerstone of a great restaurant-vendor relationship.

Supplies 52

Supplies Food Supply Food Truck Technology 52

Xtra Chef

DECEMBER 4, 2019

But the holiday season brings its own set of challenges, especially when it comes to managing food orders and inventory. Catering clients and seasonal menus often call for ingredients that you may not usually buy, and those large parties can wreak havoc on your inventory. Taking Stock of What You’ve Got. as you typically would.

Inventory 78

Inventory Food Order Pricing Small Business 78

Cheetah

FEBRUARY 2, 2021

To find relevant data, you can look at past sales or business outcomes like customer orders, sales, operations, finance, or marketing projections. You could also analyze existing inventory to calculate how much raw materials or components you’ll need to create products. other words, the more data they have, the bigger they get.

Small Business 78

Small Business Food Supply Point of Sale Inventory 78

Modern Restaurant Management

DECEMBER 21, 2022

Restaurants will continue to embrace digital on-premise, including mobile ordering and payment at the table, to streamline operations and improve the guest experience. Restaurants will continue to embrace digital on-premise, including mobile ordering and payment at the table, to streamline operations and improve the guest experience.

2023 193

2023 Loyalty Program Mobile Ordering Customer Experience 193