Restaurant365

AUGUST 4, 2020

You invest a large amount of your budget in inventory. When that inventory is wasted, stolen or spoiled before it’s sold, it must be written off as an expense in the books. Integrating inventory management with accounting facilitates better inventory control. What is restaurant inventory management?

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Inventory Management Management Cash Management 78

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

JULY 21, 2021

When it comes to restaurant inventory, there are a lot of moving pieces. Understanding how to master restaurant inventory management is an invaluable skill. Your inventory control tracks what is coming in and out of your restaurant and what is left over during a certain period of time.

Inventory 78

Inventory Management Management Waste 78

Modern Restaurant Management

DECEMBER 27, 2023

These factors contribute to a volatile supply chain, influencing everything from ingredient availability to menu pricing strategies. Beyond the menu, we’re also seeing restaurants embrace smart inventory systems and blockchain technology to monitor and optimize the farm-to-fork narrative.

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2024 Food Supply Kitchen Safety Influencer 202

Lavu

NOVEMBER 17, 2023

By staying on top of profit margins, you can make informed decisions about pricing, portion sizes, and operational costs, thereby improving your profit margins. Therefore, exploring effective ways to increase sales and carefully managing expenses, pricing, and menu offerings become vital strategies in maintaining a healthy profit margin.

Fast Casual 123

Fast Casual Fine Dining Food Truck Loyalty Program 123

Apicbase

APRIL 18, 2024

A restaurant’s raw data includes sales numbers, inventory data, ingredient pricing, recipe quantities and units, and financial figures. Without it, managers would be faced with manually sifting through raw data from multiple sources. An item price report lets you see how prices have changed over time.

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Operations Inventory Waste Food Order 52

Sling

APRIL 1, 2024

Depending on the complexity of the FSM software you choose, the app may provide such tools as: Dispatch Scheduling Task management Inventory management Time tracking Communication Any one of these components may make your work life easier, but all of them together may help you revolutionize the way your business runs.

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2024 Management Management Customer Service 78

The Restaurant Times

NOVEMBER 8, 2021

You need to carefully price your restaurant menu to make it to the top and earn as much as possible. While it’s understandable that you want to make a profit, being overly aggressive with your menu pricing can drive the customer away. It is about the right balance when applying your pricing strategies. .

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Pricing Menu Consumer Goods Seasonal Menu 59

Modern Restaurant Management

OCTOBER 2, 2023

More than ever, we’re seeing threats at the source. Keep an Eye on the Inventory There’s no substitute for taking regular inventory – not just knowing what’s been ordered, but what’s in stock, what condition it’s in, and how long it’s been in the restaurant.

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Waste Technology Food Inventory 186

Izettle

MARCH 11, 2021

Inventory management is a way for business owners to track the products or goods that they’re going to sell – from sourcing raw materials to storing and selling items in a store. Why is inventory management important? Reliable inventory management can be one of the most valuable assets for a small business.

Inventory 52

Inventory Management Management Point of Sale 52

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

Restaurant365

NOVEMBER 5, 2019

Food cost is heavily influenced by your inventory management. With the restaurant industry’s notoriously razor-thin margins, controlling food costs — and managing your inventory — are essential for a healthy bottom line. There are many opportunities within the inventory lifecycle to apply efficient food cost controls.

Inventory 74

Inventory Technology Management Management 74

FreshCheq

JANUARY 9, 2020

There are many ways that companies price the software that businesses use to manage food safety and their daily processes. Prices range from $300 to $3000 per year. FreshCheq’s pricing is very simple. We have lifetime pricing. Once you sign up, you will always renew at that price, regardless of any future price increases.

Pricing 78

Pricing Audits Food Safety Waste 78

FreshCheq

JANUARY 9, 2020

There are many ways that companies price the software that businesses use to manage food safety and their daily processes. Prices range from $300 to $3000 per year. FreshCheq’s pricing is very simple. We have lifetime pricing. Once you sign up, you will always renew at that price, regardless of any future price increases.

Pricing 78

Pricing Audits Food Safety Waste 78

Cheetah

JUNE 21, 2021

We are the only distributor with transparent prices. By showing our prices publicly on our app, every customer pays the same price. The Cheetah app is also a source of information where the prices are an honest reflection of market prices. Want to do a price comparison with other distributors?

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Food Supply Supplies Food Transportation 147

Hot Schedules

OCTOBER 5, 2021

You pride yourself on sourcing the best ingredients with the partners who deliver reliably and at an effective cost. You have lots of choices on which companies supply your restaurant inventory, but how do you spot and manage great food suppliers? Keep Prices Competitive. Is it a Win-Win? b3lineicon|b3icon-computer-rocket|?|Computer

Food Supply 137

Food Supply Food Mobile Ordering Inventory 137

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.

Supplies 218

Supplies Management Management Food Supply 218

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

Clover - Restaurants

APRIL 9, 2024

Restaurant suppliers source and deliver a range of ingredients, from fresh produce and meats to dairy, dry goods, and even desserts. Bulk ordering also allows restaurant owners to get competitive pricing and improve profit margins. Where do you source your products? There are also online vendors and local co-ops to consider.

Food Supply 98

Food Supply Online Ordering Food Truck Food Order 98

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

7 Shifts

AUGUST 29, 2019

Menu Pricing and 2. Consider marginally lowering the price on these items to increase popularity without decreasing overall profitability. Two common courses of action to address plowhorses are to: Raise menu prices on these items, provided that this doesn't drastically diminish their popularity or reduce sales. What to do?

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Menu Point of Sale Website Management Online Ordering 279

7 Shifts

SEPTEMBER 16, 2021

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. Supplier Sourcing. Replicating an Existing Concept. to see where that location might be falling short.

Management 370

Management Management Document Hiring 370

Modern Restaurant Management

FEBRUARY 3, 2022

Additional findings inlcude increased inventory costs caused the greatest financial strain for operators in 2021 with 33 percent citing it as their top expense, followed closely by rent (30 percent) and labor (30 percent). In most cases, new menu offerings involved adding takeout and delivery options.

Loyalty Program 194

Loyalty Program Online Ordering Cash Management Point of Sale 194

Embrace the Suck

DECEMBER 25, 2019

They fear a PVA because then you are locked in a certain price and they are them set at a fixed commission rate and they don’t like that. It looks actually much better than the random pricing that your salesperson gives you now. Most have to stock those hard to get items that you seem to have a hard time sourcing.

Food Truck 289

Food Truck Food Audits Tip Distribution 289

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

Modern Restaurant Management

OCTOBER 20, 2023

2023 brought new challenges to the table for the restaurant industry, from rising food prices due to inflation to continued disruptions in the supply chain. But, according to the same report, about 40 percent of consumers agree that with rising grocery store prices, it’s not necessarily cheaper to eat at home.

Marketing 197

Marketing Loyalty Program Email Marketing Coupons 197

7 Shifts

APRIL 3, 2020

Average labor cost percentages Food The food you make is the lifeblood of your operation, but given that it is mostly perishable, it’s easy to reduce costs just by paying closer attention to inventory and calculating the value of what you have on hand. However, it is often overlooked by restaurateurs as a source of optimization.

BOH 368

BOH POS Influencer Point of Sale 368

Restaurant365

NOVEMBER 12, 2021

Your restaurant’s menu engineering strategy impacts your menu mix, pricing, and your overall profitability. You can use this information to make changes such as promoting your most profitable items or making ingredient or pricing adjustments that increase individual item profitability. Menu Price Analysis. Menu Item Analysis.

Menu 143

Menu Operations Point of Sale POS 143

Modern Restaurant Management

DECEMBER 28, 2021

For the restaurant industry, the disruptions of a broken supply chain can eliminate key ingredients from inventory, which then force locations to remove items from menus temporarily, or indefinitely. More recent price increases have nearly doubled this number. According to a report from S&P Global Market Intelligence, U.S.

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Franchise Franchising 2022 Fast Casual 196

Perfect Daily Grind

MAY 7, 2023

Sourcing and buying green coffee is certainly a big part of this, but efficient inventory management is also paramount. However, with many medium or larger-sized roasters often having anywhere up to a year’s supply of green coffee, how can they manage their inventories as effectively as possible? Read on for more of his insight.

Supplies 176

Supplies Management Management Food Safety 176

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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Front of House Inventory Food Safety Social Media 212

Modern Restaurant Management

JANUARY 8, 2024

This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits. From emphasizing locally sourced ingredients to exploring global flavors, restaurants are tuning in to their city's vibrant gastronomic evolutions.

2024 215

2024 Loyalty Program Cash Management Customer Experience 215

7 Shifts

OCTOBER 31, 2022

But give an idea of some dishes or drinks with projected price points. Source: Toast. Here is also a good time to discuss processes you plan to adhere to in the back of the house, such as food cost control methods and who your inventory suppliers are. Inventory management systems. Sample Menu. Restaurant technology.

Point of Sale 397

Point of Sale Back of House Document Download 397

Xtra Chef

JULY 15, 2020

Plus, the prices of ingredients are fluctuating frequently due to supply chain and logistical challenges. Although many restaurants calculate plate cost when an item is added to a menu, it only captures the cost of that plate at a specific point in time, ignoring dynamic changes in ingredient pricing.

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Management Management Food Inventory 91

ChefMod

MARCH 10, 2024

Running a restaurant comes with its unique set of challenges, and managing procurement and accounts payable can often feel like navigating a maze of paperwork, negotiations, and inventory management. What is the role of Price Management in ChefMod’s services? Think of us as your culinary vision’s dedicated team of experts.

Mobile Ordering 40

Mobile Ordering Pricing Customer Service Sourcing 40

Cheetah

JUNE 18, 2021

In today’s digital age, apps like Cheetah offer a wide range of items and same-day deliveries, making inventory management that much easier for restaurant operators. Big distributors often sell to small restaurants at much higher prices than to large chains. Big food distributor broadliners never make their prices public.

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Small Business Customer Service Pricing Waste 130

MBB Hospitality

NOVEMBER 15, 2023

It involves tracking the cost of each ingredient, understanding seasonality, and recognizing price fluctuations. This granular approach helps in making informed decisions about menu design, portion sizes, and pricing, ensuring that each dish contributes positively to your bottom line.

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Seasonal Menu Food Waste Loyalty Program 52