Perfect Daily Grind

APRIL 4, 2022

In the coffee industry, larger roasters generally have a greater capacity to manage price risk, but small and medium-sized roasters also have tools at their disposal. To learn more about how coffee roasters can manage and minimise the impact of price risk, I spoke to some industry experts to learn more. What is price risk?

Pricing 166

Pricing Management Management Point of Sale 166

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. Restaurant Sales Forecasting Method & Techniques. On a macro level, sales forecasting helps a business set growth goals and determine its overall profit and revenue.

Seasonal Menu 370

Seasonal Menu Point of Sale Inventory Food Supply 370

Apicbase

MARCH 3, 2023

Although the point-of-sale system (POS) remains the technological heart of restaurants, numerous technologies run behind the scenes these days. This end-to-end solution uses data from your POS to provide insights into sales, food costs, menu engineering and inventory management. Restaurant technology has come a long way.

Point of Sale 52

Point of Sale POS Management Management 52

7 Shifts

DECEMBER 18, 2023

The role of a restaurant manager is always in motion. There’s always something else to get done, a new fire to put out, and broken things to fix. All of that on top of the everyday tasks from scheduling to payroll to reporting can catch up to you. From cleaning flat tops to refilling sanitizers, it’s easy for tasks to get lost in the shuffle.

Management 195

Management Management Email Marketing Point of Sale 195

7 Shifts

MAY 23, 2024

This proves that any restaurant business owner who wants to survive in this economy should be open to trying unconventional sales strategies to attract customers and continue making a profit. That said, we've compiled some of the best techniques for increasing restaurant sales and taking your business to new heights.

Social Media 195

Social Media Loyalty Program SEO Email Marketing 195

Apicbase

OCTOBER 28, 2022

If CoGs and overheads rise due to inflation, your menu prices should follow. That way, you can keep price increases minimal. In normal circumstances, when menu prices have to be adjusted, it is usually done strategically and with great caution. Drastic price hikes are the last resort for restaurants.

Pricing 98

Pricing Point of Sale Inventory Seasonal Menu 98

Restaurant365

MAY 17, 2022

Food inventory management goes way beyond counting the items on the shelves. The most important part of inventory management is understanding how the amount of product relates to your profit margin. Why a POS system is not suitable for inventory management. A POS system is excellent at collecting sales and labor data.

Inventory 78

Inventory Management Management Food 78

Modern Restaurant Management

DECEMBER 11, 2023

Saturdays represent more than 25 percent of weekly sales., according to a new OnPrem Insights report by Union that provides insights on the make-it-or-break-it night of the week to help operators maximize drink sales from happy hour through the early hours of the morning. stay the longest and leave with the highest tabs.

Point of Sale 106

Point of Sale Mobile Ordering Bar Supplies 106

Modern Restaurant Management

MAY 19, 2022

The prices of goods and services have increased 8.5 Rebounding demand, supply chain issues, and labor shortages are mostly to blame for driving prices to an all-time high. It requires a careful examination of your recipes, your team’s prep efficiency, and menu item prices. Prioritize Accurate Recipe Costing.

Waste 182

Waste Food Supply Point of Sale Inventory 182

The Restaurant Times

FEBRUARY 7, 2023

Menu pricing is one of the most underestimated aspects of restaurant management. If your customers don’t think the prices on your menu are reasonable, how great your concept or your food is won’t matter much. This is where the concept of dynamic pricing comes in to help restaurants! What Is Dynamic Menu Pricing?

Pricing 52

Pricing Menu Seasonal Menu Point of Sale 52

Restaurant365

APRIL 14, 2020

Successful restaurant operations, in any kind of economy, depend on well-managed restaurant food inventory. Much of the typical food and beverage inventory in restaurants tends to have a relatively short shelf life, making accurate inventory numbers essential to run a functioning kitchen, make economical orders, and adapt to long-term trends.

Inventory 109

Inventory Delivery Management Management 109

Restaurant365

OCTOBER 16, 2019

When most restaurant owners think about how to manage restaurant inventory, they think of food cost control. For restaurant owners, inventory control is closely related to accounting and food cost management. The nuts and bolts of restaurant inventory management. Inventory tracking also includes product transfers between stores.

Inventory 113

Inventory Management Management POS 113

Restaurant365

MARCH 10, 2020

When you think of your restaurant finances, do you think of your inventory? Your restaurant inventory management is an oft-forgotten component of your finances, but the amount of product you have on hand represents a large part of your budget. What is Restaurant Inventory Management? Sitting Inventory.

Inventory 103

Inventory Management Management Waste 103

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. However, the right point of sale system can help alleviate some of these restaurant challenges so business owners can stay ahead of their competition.

Mobile Ordering 148

Mobile Ordering Point of Sale Cash Management Online Ordering 148

7 Shifts

APRIL 3, 2020

Comparing 7shifts’ internal data of 10,000+ restaurants, restaurants are seeing an average weekly decrease in sales of 50% across the board in North America. Evaluate your restaurant scheduling practices to see if you are consistently over-budgeting on labor needs based on your sales.

BOH 368

BOH POS Influencer Point of Sale 368

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

Apicbase

MAY 8, 2024

Finally, we will explore the best alternatives to MarketMan, helping you decide which restaurant inventory management platform aligns best with your needs. Inventory management: MarketMan tracks inventory and reports on stock counts and total value. MarketMan tracks ingredient prices to help optimise menu prices.

Inventory 52

Inventory Food Supply Kitchen Safety Back of House 52

Modern Restaurant Management

JULY 13, 2021

Wages, food, turnover, rent, utilities, and other operational costs have stayed level or increased as supply chain, labor and transportation disruptions continue to pop up. The research is pointing toward off prem only continuing to grow in popularity with guests. However, costs are not returning to pre pandemic levels.

Front of House 193

Front of House Back of House Point of Sale Inventory 193

Restaurant365

MARCH 10, 2020

When you think of your restaurant finances, do you think of your inventory? Your restaurant inventory management is an oft-forgotten component of your finances, but the amount of product you have on hand represents a large part of your budget. What is Restaurant Inventory Management? Sitting Inventory.

Inventory 78

Inventory Management Management Waste 78

Modern Restaurant Management

JANUARY 8, 2024

Consider, for instance, a scenario in which your Point of Sale (POS) system can forecast the popularity of a new dish based on historical customer behaviour. This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits.

2024 212

2024 Loyalty Program Cash Management Customer Experience 212

Apicbase

MAY 21, 2024

Operational realities like ingredient sourcing, kitchen workflow, pricing strategy, and branding play a role in menu development. Let’s look at how those two strategies differ: Menu Engineering Menu engineering requires a thorough analysis of price variables and a method to predict costs consistently. What is Menu Development?

Menu 52

Menu Dietary Restrictions Allergens Seasonal Menu 52

Squirrel Systems

MAY 17, 2024

Look for opportunities to negotiate better terms with suppliers and optimize inventory management. Pricing Strategy : Develop a pricing strategy that reflects your value while remaining competitive. Regularly review and adjust prices based on cost changes, guest feedback, and market conditions.

Operations 52

Operations Loyalty Program Cash Management Point of Sale 52

ChefMod

OCTOBER 20, 2021

Food costing solutions eliminates the dull, tedious manual work associated with food costing and pricing processes. That results in superior inventory management, which is critical when dealing with perishable produce. Accurate forecasting anticipates how much inventory you need to avoid overstocking and stock runouts.

Catering 52

Catering 2022 Pricing Food Supply 52

Apicbase

APRIL 5, 2024

Restaurants use software and smart hardware to automate everyday tasks and management duties, such as purchasing ingredients, managing inventory, making production lists, dealing with allergens, and calculating costs. But automation in food service is much more than that. 100% of restaurant owners said automation improved their businesses.

Back of House 52

Back of House Front of House BOH Point of Sale 52

Culinary Cues

DECEMBER 17, 2020

There are short-term band aid solutions such as takeout, delivery, or even conversion into retail markets where wine inventories and local necessities take over space once occupied by diners, but they are not a replacement for a steady turn of tables. None, however, are as devastatingly out of the operators control as this pandemic.

Uniforms 470

Uniforms Cash Management Brewery Consumer Goods 470

Clover - Restaurants

APRIL 9, 2024

Thankfully, the restaurant industry has bounced back from those difficult times, but one thing is still true–supply chain challenges continue to be obstacles that cannot be overlooked. Bulk ordering also allows restaurant owners to get competitive pricing and improve profit margins. They may also offer pre-made dough or baked goods.

Food Supply 98

Food Supply Online Ordering Food Truck Food Order 98

Modern Restaurant Management

DECEMBER 28, 2023

According to Business Insider , 60 percent of restaurants who implemented AI technology say it's critical in improving their supply chain process. The incorporation of AI into point-of-sale systems has streamlined transactions resulting in reduced waiting times and higher customer satisfaction.

2024 120

2024 Dietary Restrictions Customer Experience Customer Service 120

Modern Restaurant Management

JUNE 27, 2023

While consumers still love restaurants, economic headwinds are forcing many to cut back on discretionary spending, and restaurants are experiencing higher prices across the board for line items that include food, labor, utilities and occupancy. This creates a full picture of operational performance.

Operations 106

Operations Consumer Goods Point of Sale Seating 106

Cheetah

NOVEMBER 23, 2021

The busy season is underway, and for caterers and restaurants it is the biggest opportunity in the past two years to boost sales and make a hefty profit. Most travel and social distancing restrictions have been lifted and supplier indications point to a record breaking catering season. 2021’s Massive Holiday Catering Opportunity.

Catering 148

Catering Food Supply Seasonal Menu Supplies 148

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. For a restaurant, this includes your food and beverage ingredients, as well as other supplies like napkins, coffee filters, etc.

Point of Sale 148

Point of Sale Employee Relations Inventory Waste 148

The Restaurant Times

JULY 30, 2020

A restaurant inventory comprises all the items or raw materials required to prepare dishes. As the volume of business increases, inventory management becomes a crucial part of restaurant operations. It allows you to control and maintain a smooth flow of supply and boost your overall profit. Monitoring the Stock.

Inventory 52

Inventory Management Management Food Supply 52

7 Shifts

JULY 16, 2021

You may discover that your target customers enjoy an afternoon pick-me-up and are sensitive to price. This research will dictate your hours of operation and pricing plans! This research will dictate your hours of operation and pricing plans! We're all here for it! Table of Contents. Coffee Shop Concepts. Research the Market.

License 461

License Hiring Equipment Point of Sale 461

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 Fast Casual Point of Sale Online Ordering 183

BNG Point of Sale

SEPTEMBER 7, 2021

This is because CoGS are measured by inventory count rather than individual dishes or drinks. The cost of goods sold is also referred to as the “cost of sales.” CoGS is especially important because it is related to your restaurant’s profit margin for any period, revenue, and inventory management. Cost of raw materials. .

Point of Sale 52

Point of Sale Inventory Food Supply Seasonal Menu 52

Restaurant365

SEPTEMBER 17, 2019

Knowing how to manage restaurant inventory is essential for a healthy business, no matter if you have one location or several. Your sitting inventory (in product or dollars) is one of the main factors influencing your food cost and your bottom line. So, how do you to manage restaurant inventory accurately and efficiently?

Inventory 60

Inventory Mobile Ordering Food Supply Point of Sale 60

Clover - Restaurants

APRIL 23, 2024

An existing restaurant also has an established cash flow, as well as a system in place for managing inventory, staffing, and running the kitchen. You’ll need to carefully analyze the financials and reasons behind any decline in sales or profitability. Why is the restaurant being sold, to begin with?

Point of Sale 52

Point of Sale Cash Management Franchise Franchising 52

Culinary Digital

OCTOBER 23, 2023

Streamlining Foodservice Operations From order management to inventory control, digital solutions have streamlined foodservice processes to reduce errors and wait times. Moreover, data analytics and digital point-of-sale systems have empowered foodservice providers to make informed decisions about menu offerings and pricing.

Mobile Ordering 64

Mobile Ordering Food Safety Online Ordering Point of Sale 64