Modern Restaurant Management

SEPTEMBER 9, 2022

This article will cover how implementing automation tools like IoT monitoring can save your business money, protect your inventory, and save time. Rising Overhead Costs Are Hiking up Prices. Inflation drives price increases for raw materials and labor costs, which are some of a restaurant's most significant expenses.

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Modern Restaurant Management

MARCH 2, 2022

Restaurant menu prices continue upward as the U.S. Operators are being forced to make changes in an effort to navigate the price escalation. Technomic also reported that 45 percent of consumers say they usually pick restaurants with lower prices. Department of Labor reported an inflation rate of 7.5 percent on an annual basis.

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Modern Restaurant Management

SEPTEMBER 1, 2023

Inefficient restaurant inventory management 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 inventory management mistakes restaurants are making, and how to correct them.

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Modern Restaurant Management

DECEMBER 30, 2024

At the same time, a rise in fast-food prices driven by inflation is reshaping consumer behavior, with many customers now treating fast food as a splurge rather than a convenience. For example, AI can help QSRs make smarter inventory decisions by analyzing purchasing trends and aligning ingredient orders with demand.

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Modern Restaurant Management

DECEMBER 17, 2024

When consumers order more food online, it’s clearly good for business – but it can also make it harder for businesses to manage inventory. In 2025, restaurants need to have a plan in place that ensures they are effectively managing inventory and redirecting unused, still edible food to donations.

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7 Shifts

NOVEMBER 17, 2021

Both situations could have been prevented with proper restaurant inventory management, which gives restaurant operators better oversight over what's in stock and how it is used. There are plenty of good reasons to take inventory on a regular basis: Your restaurant can avoid running out of a key ingredient mid-service. Inventory Basics.

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ChowNow

FEBRUARY 11, 2020

After all, the delivery giant more than doubled what they call their “restaurant inventory” in the past quarter. While customers might initially be delighted by the array of choices they have, the prices will leave them shocked and disappointed. Because of this, both consumers and restaurateurs pay the price.

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Restaurant Business

OCTOBER 23, 2024

One of the most impactful areas is inventory management. The Future of DiningAs AI in restaurants continues to evolve, we can expect more sophisticated predictive analytics, AI-driven pricing strategies, and advanced robotics in food preparation.

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Modern Restaurant Management

APRIL 14, 2025

-based diners who recently ordered from a QSR, fast-food or fast-casual chai also found that value is about more than just price. This is a clear signal that today’s diners are more willing to switch brands in search of better value – but that shift isn’t driven by price alone.

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EATER

SEPTEMBER 20, 2023

In the bread aisle, you see two loaves identically wrapped; both are perfectly edible, but one is a day older and costs half the price. This is a business practice called dynamic pricing, and it may be coming soon to a supermarket near you. The price is changing throughout the [time] horizon.” Which do you choose?

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Modern Restaurant Management

FEBRUARY 17, 2025

We can expect to see a prolonged period of higher egg prices through the Easter and well into 2025, according to a repor t from CoBank. ” Total egg laying hen inventories, including conventionally raised hens, have not been substantially depleted from where they were at the beginning of the HPAI outbreak, according to the CoBank report.

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Culinary Cues

MARCH 10, 2025

How each area contributes to the whole is a lesson learned in large properties like hotels, resorts, and clubs. [] MENU DIVERSITY A multi-outlet hotel, as an example, will likely have a breakfast restaurant, a family oriented mid-priced restaurant, and a fine-dining operation.

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7 Shifts

NOVEMBER 25, 2024

Recommended Reading: How to Effectively Manage Restaurant Inventory Productivity for Managers Problem: The self-coaching manager I conducted an interview with a restaurant staff member who put 5 years of hard work into providing excellent food service. Luckily for restaurant managers, several tech solutions exist to cure this headache.

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7 Shifts

OCTOBER 28, 2024

It just goes to show how important drink pricing and cost management are to maximizing profits. Once you have that total, subtract all of your costs, such as labor, inventory, rent, utilities, and other operating expenses. Bars that effectively manage their inventory and reduce waste tend to maintain higher margins.

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Modern Restaurant Management

FEBRUARY 17, 2025

We can expect to see a prolonged period of higher egg prices through the Easter and well into 2025, according to a repor t from CoBank. ” Total egg laying hen inventories, including conventionally raised hens, have not been substantially depleted from where they were at the beginning of the HPAI outbreak, according to the CoBank report.

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Modern Restaurant Management

MARCH 21, 2022

The key is to make the right decisions around inventory and pricing at the right times—and having the right technology can make all the difference. Even in the best of times, commodity prices change on a daily basis. Restaurant operators and franchisees are accustomed to this as a basic fact of life. and reporting.

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ChowNow

MAY 23, 2025

If youre using a modern POS system or inventory management software, you likely already have most of this information easily at your disposal. These are candidates for portion adjustments or pricing tweaks. Small pricing tweaks work the same way. What Is Menu Engineering and Why Should You Care? Hidden gems with potential.

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Lavu

NOVEMBER 30, 2024

Integrating mobile inventory systems with POS platforms simplifies restaurant operations by automating inventory updates, reducing errors, and providing real-time insights. Here’s what you need to know: Benefits : Real-time stock updates, improved accuracy, and smarter inventory planning.

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ChowNow

MAY 23, 2025

When you decided to open a restaurant, you probably didnt picture yourself glued to spreadsheets or tracking the price of eggs, but keeping an eye on the numbers is how you stay open year after year. This gives you a sense of how effective your menu pricing is.

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Lavu

NOVEMBER 29, 2024

Running a restaurant is tough, and poor inventory management can make it even harder. That’s where POS inventory tools step in to help. Automation : Handles tasks like purchase orders and pricing updates, saving time and minimizing errors. Alerts : Notifies you of low stock or expiring items to avoid waste and disruptions.

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Modern Restaurant Management

NOVEMBER 11, 2021

In order to reduce cost, waste, and optimize inventory, the process begins with planning and forecasting. Connecting your financial, transaction, and restaurant inventory management systems enables you to optimize production and better control cost variance proactively. Planning and Forecasting. Creating a Singular Journey.

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Modern Restaurant Management

MAY 10, 2022

Why should you and your staff spend hours counting inventory, auditing invoices, and combing through contracts? Nobody has time for that when there is a crowded dining room, to-go orders flying out the window and customers complaining about their favorite menu items going up in price. Partner with Supply Chain Experts.

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Lavu

APRIL 17, 2025

Managing food costs is a growing challenge for restaurants as ingredient prices fluctuate and margins shrink. Real-Time Inventory Tracking offers a powerful solution by giving operators instant visibility into whats in stock, whats being used, and what needs to be reordered.

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Modern Restaurant Management

APRIL 10, 2024

Adapt to Growing Price Fatigue Since the pandemic, controlling food costs has been a major challenge for restaurant operators. When prices for staple ingredients like chicken rose dramatically in 2023, restaurant operators were forced to increase their prices. Full-service menu prices climbed 4.5

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Perfect Daily Grind

MAY 28, 2025

Coffee prices have soared over the past few years, pushing roasters, independent cafés, and specialty coffee retailers into challenging territory. For roasters and coffee shop owners alike, raising prices is no longer a choice but a necessity. Why are coffee prices staying so high?

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Modern Restaurant Management

APRIL 17, 2025

Now, restaurants across all categories recognize how these features protect their bottom line, especially with ongoing staffing challenges and inventory planning concerns." . "Pre-pandemic, only fine dining establishments typically used tools like prepayments or deposits. Tock's origin story is all about problem solving.

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7 Shifts

AUGUST 7, 2024

But there's more to it than adding up your inventory bill and comparing it to your sales. It is affected by seasonality, market prices, and even pop culture. Determine your ideal menu price Multiply your plate cost by the food cost percentage to reach a target menu price. But beef, fish, and poultry prices increased.

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Modern Restaurant Management

APRIL 2, 2025

This means understanding and optimizing existing systems and inventory to avoid unnecessary complexity. Identify essential SKUs that are susceptible to supplier performance issues: Late deliveries and price volatility must be closely monitored to reduce vulnerabilities. This process involves a few key components: 1.

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Modern Restaurant Management

MAY 2, 2022

Soaring prices, continued supply chain disruptions, and ongoing staffing shortages are creating a perfect storm for restaurants. With prices skyrocketing, restaurants should focus on eliminating food waste. safety, quality, inventory, predictive ordering, etc.) To maximize your existing resources: Reduce food waste.

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Modern Restaurant Management

FEBRUARY 27, 2023

Keep Inventory Low If restaurant sales are not covering expenses or if the business has extra inventory in walk-in or dry storage that just isn’t moving, it’s a good time to start trimming back inventory. By minimizing the menu options, a unit can limit the amount of inventory needed to order each week.

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7 Shifts

AUGUST 2, 2024

This number is essential because it helps you determine the price of your food and beverages. “Time, not food, is the ultimate perishable inventory,” Sheryl E. TouchBistro stresses how the importance of this figure can help restaurant owners determine whether or not their food prices need to be adjusted.

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7 Shifts

JUNE 4, 2021

Inventory turnover ratio. Ideal menu price. 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. Break-even point.

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Point of Sale Inventory Employee Relations Customer Service 416

ChowNow

MARCH 14, 2025

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. This means budgeting, tracking expenses like food and labor, and adjusting pricing to balance profitability with customer appeal.

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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. Take Advantage of QR Codes.

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Modern Restaurant Management

AUGUST 6, 2020

Taking the example of dishes with a high ‘perceived value’, such as proteins, desserts and drinks, can allow for higher prices and better the bottom line. Optimize Inventory. Let’s say you operate a burger shop with beginning inventory valued at $5,000. At the end of the week, you had inventory worth $4,000.

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Modern Restaurant Management

FEBRUARY 17, 2025

Operators would see increased prices in their supply chain, resulting in rising costs to their guests as well. Hoteliers and restaurant operators are increasingly demanding POS systems that seamlessly connect with CRM, loyalty programs, reservation systems, inventory management, and payroll.

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Modern Restaurant Management

MAY 19, 2020

Step 1: Cost out your specific delivery inventory items. This price is obviously not fixed, so simply enter in your most common fee based on the selling price. We used $3.00, based on an average selling price of $10.00. As you change the actual selling price, the food cost % and margin $’s change correspondingly.

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