The Restaurant Times

JULY 28, 2021

As per the Food Sustainability Index, a person wastes 494 pounds of food per year in the UAE, which is way higher than in the USA and Europe. High food waste is not just bad for restaurants, it also impacts the environment and food security significantly. Thus, there arises a need for an efficient waste management system. .

Waste 52

Waste Management Management Operations 52

Apicbase

APRIL 18, 2024

A restaurant’s raw data includes sales numbers, inventory data, ingredient pricing, recipe quantities and units, and financial figures. For example, a regular report on your inventory variance tells you the difference between your actual and expected inventory.

Operations 52

Operations Inventory Waste Food Order 52

Apicbase

JANUARY 4, 2023

The cost of ingredients and other materials has gone up, making it necessary for restaurateurs to find creative ways to adjust their pricing and make their businesses more efficient. To manage their costs and increase efficiency, more and more food service companies are working with an inventory management system for F&B.

Inventory 52

Inventory Customer Service Food Supply Food Order 52

The Rail

MAY 15, 2024

Generally lower food prices than full-service restaurants. No restaurant model is perfect, but a counter service restaurant balances convenience and service efficiency while still providing a quality experience at an affordable price point. Lower labor costs with fewer servers/staff needed. More casual, relaxed dining atmosphere.

Fast Casual 52

Fast Casual Customer Service Customer Experience Fine Dining 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. Even the best operators are at a loss for solutions.

Uniforms 471

Uniforms Cash Management Brewery Consumer Goods 471

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.

Seasonal Menu 52

Seasonal Menu Food Waste Loyalty Program 52

Modern Restaurant Management

OCTOBER 18, 2022

Historically high gas prices are pushing consumers towards EV options. People ( especially millennials ) are increasingly interested in sustainability and want to support brands that are aligned with their values. Demonstrate your commitment to sustainability. Are you minimizing waste (and associated costs)?

Audits 189

Audits 2040 Food Safety Consumer Goods 189

Modern Restaurant Management

DECEMBER 2, 2019

I t’s no secret that the key to sustainability in restaurants is managing limited resources and keeping your operations clean and safe. The bottom line: clarity around sustainability, food preparation and safety is essential. As consumers demand more transparency about sustainability, turn your operations into an advantage.

Management 154

Management Management Waste Sustainability 154

Hot Schedules

OCTOBER 5, 2021

You have lots of choices on which companies supply your restaurant inventory, but how do you spot and manage great food suppliers? Your restaurant looks for partnerships based on specific needs: inventory, timeliness, reliability. saves you money, time, and lessens the risk of food waste. Keep Prices Competitive.

Food Supply 137

Food Supply Food Mobile Ordering Inventory 137

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. In 2024, we anticipate a continued evolution, where technology and sustainability will play pivotal roles in reshaping the culinary experience.

2024 215

2024 Loyalty Program Cash Management Customer Experience 215

Restaurant Engine

NOVEMBER 24, 2021

Food prices are rising across the board, and this affects restaurants just like yours. As a food service entrepreneur, you want to control your costs as much as possible, so you don’t have to drastically increase menu prices and pass them on to your customers. Manage your food costs and watch your restaurant grow and thrive.

Food 118

Food Management Management Website Management 118

Modern Restaurant Management

DECEMBER 28, 2023

Moreover, predictive analytics and machine learning algorithms are being utilized for demand forecasting, effectively minimizing food waste and optimizing inventory management. The adoption of AI is more than a passing trend and represents a step towards creating a more efficient and sustainable future for the restaurant industry.

2024 123

2024 Dietary Restrictions Customer Experience Customer Service 123

Sling

MAY 9, 2023

4) Minimize food waste Minimizing waste is essential because food costs are one of the largest expenses that most restaurants have to contend with. Even long-time employees can benefit from an RO manual if they have questions about the processes you have in place or forget the standards that apply to a certain task.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Cheetah

MARCH 26, 2020

As the industry is fumbling to get by during the coronavirus outbreak, restaurant owners are struggling to liquidate surplus inventory in an effort to cut losses. Here are 6 creative ways to turn sitting inventory into sellable produce and sustain cash flow during these difficult times.

Inventory 78

Inventory Delivery Consumer Goods Customer Service 78

Squirrel Systems

FEBRUARY 16, 2024

As we settle into 2024, the restaurant industry stands on the cusp of transformative changes, shaped by evolving consumer preferences, sustainability concerns, and a relentless pace of technological innovation. This agility is crucial for staying relevant in a market where culinary innovation is critical.

2024 52

2024 Technology Menu Mobile Ordering 52

Restaurant365

SEPTEMBER 3, 2021

Restaurant owners, operators, and managers are constantly faced with decisions about accounting, operations, inventory, customer service, and staffing. Optimized CoGS starts with accurate and detailed inventory management , which informs all purchasing decisions. Minimizing Food Waste.

Waste 78

Waste Cash Management Point of Sale Inventory 78

Margin Edge

FEBRUARY 24, 2022

They can impact everything from menu prices to labor decisions and can vary from week to week. . As a refresher, COGS = beginning inventory + purchased inventory – ending inventory. As a refresher, COGS = beginning inventory + purchased inventory – ending inventory. Take sushi vs beer.

Inventory 82

Inventory Point of Sale Waste Fine Dining 82

Modern Restaurant Management

FEBRUARY 4, 2022

Restaurants will also explore delivery options beyond costly third-party partnerships, and hike delivery menu prices to make the channel more lucrative as off-premise demand holds steady. A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. Simplified Menus.

2022 218

2022 Customer Service Online Ordering Website Management 218

Sling

APRIL 27, 2023

These essential activities include everything from scheduling your team , assigning tasks , and managing inventory to controlling labor costs , executing payroll , and complying with labor laws. 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

Modern Restaurant Management

DECEMBER 21, 2022

Slow movers tie up inventory -and the cash needed to by that inventory. Reduce portion sizes slightly to maintain menu prices but account for increased costs. Don’t be afraid to increase price. Typically smaller but more frequent increases, especially on the big movers, will produce better, more sustainable results.

2023 197

2023 Loyalty Program Mobile Ordering Customer Experience 197

Restaurant Engine

JANUARY 26, 2022

This is ultimately the sustainability of your restaurant. 1: Change Your Pricing. The first and easiest food service financing solution is to adjust your menu pricing. Does a price change make sense? Will a price increase upset your customers and drive them away? Does your menu warrant a price increase?

Cash Management 59

Cash Management Food Website Management Inventory 59

The Rail

SEPTEMBER 2, 2022

They can order products as they need, reducing inventory and waste. The benefits of reducing waste in the food industry were analyzed in a McKinsey/Sitra report. AI can also be used in analytics to forecast the times of the year in which more or less inventory or produce will be required.

Supplies 52

Supplies Management Management Food Supply 52

Cheetah

MARCH 26, 2020

As the industry is fumbling to get by during the coronavirus outbreak, restaurant owners are struggling to liquidate surplus inventory in an effort to cut losses. Here are 6 creative ways to turn sitting inventory into sellable produce and sustain cash flow during these difficult times. . Sell Stock Items Directly to Customers.

Inventory 60

Inventory Customer Service Delivery Consumer Goods 60

Cheetah

MARCH 26, 2020

As the industry is fumbling to get by during the coronavirus outbreak, restaurant owners are struggling to liquidate surplus inventory in an effort to cut losses. Here are 6 creative ways to turn sitting inventory into sellable produce and sustain cash flow during these difficult times. . Sell Stock Items Directly to Customers.

Inventory 60

Inventory Customer Service Delivery Consumer Goods 60

Restaurant365

MAY 27, 2021

Optimizing your prime cost takes data, insights, and sustained effort, but it can directly add profit back to your bottom line. Forecast your labor and inventory. Essentially, forecasting is calculating the inventory and labor you will need for your restaurant during certain periods. Track Invoices for Pricing Errors.

Point of Sale 78

Point of Sale Inventory Waste Food Order 78

Mad Mobile

MARCH 1, 2024

Dynamic pricing strategies Most restaurants and bars use digital menus because of their flexibility. Restaurant tablets and kiosks allow for dynamic pricing that changes based on your needs. If your chef is running an in-demand special, you can easily adjust the price or remove it from the menu when it’s sold out.

Seasonal Menu 40

Seasonal Menu POS Loyalty Program Customer Experience 40

Apicbase

SEPTEMBER 30, 2022

The most sustainable way to reduce costs is to make processes more efficient. Modern restaurant management platforms can: automate complex calculations, process data from multiple sources (sales, inventory, labour), free up hard-working staff from repetitive tasks (that software can perform faster and more accurately anyway).

Technology 52

Technology Operations Inventory Food Order 52

Cheetah

DECEMBER 20, 2021

This low-asset business model is the best way for a new restaurant concept to quickly validate market viability, develop branding and pricing without committing a high capital investment upfront. Make sure the location can provide proof of live utility hookups, waste removal, recycling, and proper permitting.

Front of House 148

Front of House Food Supply Back of House Fine Dining 148

The Restaurant Times

JUNE 28, 2021

However, even though you have no control over the prices of food, you can still adopt measures to control the food costs of your restaurant in the UAE. . Track And Manage Food Prices. Tracking food prices is a good practice for restaurateurs. Better Inventory Management. Source: Wikipedia. Introduce Automation.

Food 52

Food Inventory Seasonal Menu Food Order 52

Modern Restaurant Management

DECEMBER 16, 2021

With current supply chain issues and these brands already operating under thin margins, we expect operators to be strategic when it comes to menu sizes, limited offerings and daypart offerings to limit waste, cut costs, and maximize profitability. In addition, there is an increasing emphasis on sustainability with our restaurant customers.

2022 180

2022 Food Supply Back of House Kitchen Safety 180

Apicbase

MARCH 3, 2023

This end-to-end solution uses data from your POS to provide insights into sales, food costs, menu engineering and inventory management. TL;DR – The Apic Touch Apicbase extracts sales information from your POS system and compares it to your recipes (ingredients, portion size, real-time supplier pricing). from your POS.

Point of Sale 52

Point of Sale POS Management Management 52

Hot Schedules

NOVEMBER 12, 2020

Review your pricing and rebate deals. When negotiating with suppliers, the larger the basket that they receive, the more competitive their pricing should be. If a smaller local supplier is guaranteed business, they are likely to provide better pricing and prioritize your order. Fix Pricing and Building Supplier Relations.

Supplies 78

Supplies Management Management Allergens 78

Open for Business

MAY 19, 2023

Inventory management software updates stock levels based on POS data on what guests order. They can even be set to trigger an automatic reorder when inventory drops below par. With the promise of lower labor costs, less waste, more effective marketing, and a better guest experience, it’s easy to see why. At the upcoming St.

2023 78

2023 Hospitality Loyalty Program Email Marketing 78

Xtra Chef

APRIL 22, 2020

Mattenga’s Pizzeria , a two-location concept located outside of San Antonio, Texas, knew that they needed to be laser-focused on two objectives during the COVID-19 outbreak: sustaining sales and “getting incredibly aggressive” about their food costs. For a lot of restaurants, inventory is notoriously difficult to track. Even better?

Cash Management 80

Cash Management Back of House Inventory Seating 80

Cheetah

APRIL 13, 2021

Legacy broadline distributors like Sysco and US Foods lacked price transparency and a convenient way for small business owners to search for inventory and manage their daily purchasing. Our easy-to-use app offered flexible deliveries and transparent pricing. Cheetah was founded to address this problem. So we improved.

Operations 78

Operations Food Truck Food Supply Small Business 78

Restaurant365

OCTOBER 23, 2019

It’s important to note that COGS doesn’t include one-time, non-inventory-related costs, like repairs for a broken oven, new barstools, restaurant decorations, or utility bills. But generally, the prime cost of a successful, sustainable restaurant business is approximately 60% of your total food and beverage sales.

Point of Sale 74

Point of Sale Inventory Employee Relations Insurance 74

Restaurant365

NOVEMBER 19, 2019

Managing complex, rotating inventory. Restaurant inventory management involves a large number of moving pieces, many of which are “temporary” compared to other retail businesses. Ingredient costs are one of a restaurant’s largest expenses and managing inventory accurately can be difficult. Conclusion.

Operations 92

Operations 2020 Mobile Ordering Social Media 92