Apicbase

SEPTEMBER 30, 2022

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). Wrong orders result in disgruntled customers and wasted food.

Technology 52

Technology Operations Inventory Food Order 52

Restaurant365

JUNE 15, 2021

You may have a hunch that you are doing fewer table turns on the weekend, or that your inventory has gotten wasteful recently. To calculate your CoGS totaled during a given period, you can use the following formula: CoGS = Beginning Inventory + Additional Purchases Made During the Period – Ending Inventory.

BOH 78

BOH FOH Point of Sale Back of House 78

Apicbase

JUNE 20, 2022

That’s why recruiting from within your existing customer database is an excellent plan. KFC, for example, serves society by focusing on waste management and water conservation in their restaurants. The wildcard: your customer database. The ideal candidate for your next franchise unit may already be right in front of you.

Recruiting 52

Recruiting Franchise Franchising Loyalty Program 52

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

Restaurant365

MAY 10, 2022

Some operators might worry that hiring too quickly can lead to hasty decisions and choosing the wrong candidates but recruiting faster does not mean that you ignore your standards. Quickly responding to each candidate and application is a key part of a successful recruiting strategy. . It’s important that you hire the right employees.

Recruiting 78

Recruiting Hiring Reference Email Marketing 78

The Restaurant Times

MARCH 13, 2023

For example, you can streamline kitchen processes, optimize inventory management , provide staff training, and implement scheduling systems by focusing on your BOH. BOH Manager: The BOH manager is in charge of recruiting, training, and supervising staff, so they must be familiar with the standards for each position.

Back of House 52

Back of House BOH Front of House FOH 52

7 Shifts

DECEMBER 3, 2019

You’ll also want to keep your eye on the following metrics and trends to course correct as soon as possible: Food cost variance and spillage Inventory turnover and waste Employee turnover rate Customer satisfaction scores and feedback Busiest hours and shifts Step 10: Rinse and Repeat!

Franchise 368

Franchise Franchising Audits Point of Sale 368

Restaurant365

JULY 24, 2020

When recruiting for your ghost kitchen, advertise your job openings where job seekers are searching. Control Inventory for Your Virtual Kitchen. Managing your restaurant inventory helps you prevent waste, lower your food cost, and increase your bottom line. Initially, you’ll want to lower stock inventory.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

Restaurant365

JANUARY 27, 2022

The ease of making changes to a QR code menu allows you to reduce food waste by adding specials to quickly sell inventory that’s approaching its expiration date. QR code menus can reduce wasted food because it minimizes ordering miscommunication and errors. Create Last-minute Specials to Move Perishable Products.

Mobile Ordering 148

Mobile Ordering Social Media Customer Experience Online Ordering 148

Apicbase

JANUARY 13, 2023

With smart food ordering — meaning leveraging tech for inventory management and vendor selection — operators can cut down on food waste by 80%. The benefit is even bigger for inventory management — 91% say that automation around inventory/item availability would help them streamline processes and fill business gaps.

2023 52

2023 Operations Management Management 52

Apicbase

JUNE 16, 2023

By regularly tracking his inventory and procurement metrics, Fabio was able to reduce his kitchens’ food costs by 18%. Get a 360-view of your sales & inventory data Adopt restaurant analytics software. Inventory Turnover Ratio This restaurant inventory metric measures how often your business depletes its total inventory.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

The Restaurant Times

FEBRUARY 22, 2022

Investing in labour-saving technologies and providing simple and fewer menu selections, for example, has allowed them to free up cash flow and recruit more people or raise compensation. It’s no longer about waste and environmental damage.

2022 98

2022 Front of House Cash Management Online Ordering 98

Goliath Consulting

JANUARY 6, 2019

Britt Cloud, Goliath’s Consulting Chef, directs back of house operations and works with the current chef/kitchen manager to restructure inventory, food costing, menu, labor, and health policies. After a detailed business assessment, the team creates a work plan for each department.

Management 60

Management Management Front of House Back of House 60

Restaurant365

SEPTEMBER 16, 2021

The responsibilities can start off on the simpler end, like overseeing inventory counts or waste logs, and increase in complexity toward purchasing or budgeting. You should spend just as much time and energy focusing on retention of your existing team members as you do on recruiting new employees. Hire with retention in mind.

Hiring 78

Hiring Loyalty Program Employee Relations Recruiting 78

The Restaurant Times

FEBRUARY 22, 2022

Over the course of a bartending shift, wasted movements add up, making a bad bar layout and design extremely detrimental to its profit margin. . To ensure that your bartender’s time isn’t wasted, there are a few often utilized items of bar equipment that need to be front-and-centre. Inventory Checks.

Bar 52

Bar Tip Distribution Inventory Hiring 52

Restaurant365

JUNE 4, 2021

Your AvT measures what inventory you should be using, assuming perfect portions and no mistakes, in contrast to what you are actually using. The food cost variance represents the food waste that comes from improper portioning, mistakes, or wasted ingredients. Tracking inventory invoices is key.

Loyalty Program 78

Loyalty Program Point of Sale Inventory Customer Service 78

The Rail

JULY 19, 2022

Restaurant automation solutions, for functions like stock and inventory, order processing, or CRM. To achieve all these, as a restaurant owner you need to step back and honestly reassess how you approach recruiting and employment. Outsource hiring to industry-specific recruitment agencies to help you find the best talent quickly.

Online Ordering 52

Online Ordering Front of House Food Supply Back of House 52

Restaurant365

DECEMBER 17, 2019

However, the biggest factor in controlling food costs is improving your inventory management. An accurate inventory management system can not only help you track your restaurant food costs, but also highlight areas of food waste or inefficiencies that you can adjust for lower overall food costs. Labor Costs.

Point of Sale 120

Point of Sale License Insurance Employee Relations 120

Restaurant365

SEPTEMBER 17, 2021

Maybe an employee can be responsible for completing scheduling or inventory or placing a chemical order or cheese order. In practice, managers may be completing not just managerial tasks like ordering and inventory, but also the small tasks that never end in a restaurant, like clearing tables and washing dishes.

Hiring 78

Hiring Recruiting Training Communication 78

7 Shifts

MAY 31, 2021

For example, kitchen managers rely on software to let them know how much expected inventory they have in stock. Inventory was ordered based on par levels, which are set based on sales forecasts, which are in turn determined by how many guests you'll serve and what they'll order. All tasks in a restaurant are interconnected.

Operations 363

Operations Inventory Hiring Customer Service 363

The Restaurant Times

SEPTEMBER 28, 2021

Of course, there are other methods to increase morale and inspire employees, but building a brand culture may be more challenging if you are not recruiting the best foodservice talent. . To some, it may feel more like working in a factory than in hospitality because workers would not be interacting with customers or receiving tips.

Kitchen Safety 52

Kitchen Safety Consumer Goods Mobile Ordering Delivery 52

Restaurant365

MARCH 15, 2022

Recruitment and retention strategies go hand in hand. You could be doing everything right when it comes to forecasting and scheduling the right number of employees, but if your restaurant group has a high turnover rate, then you’re wasting valuable labor dollars. However, retention must also be part of your hiring strategy.

Hiring 78

Hiring Cash Management Insurance Communication 78

The Restaurant Times

NOVEMBER 4, 2021

The greatest commercial kitchen in the world would be for waste if you didn’t take your local norms and laws into account. A well-designed restaurant kitchen not only keeps the food flowing to the dining room but also cuts waste. All of your inventory goes into the storage and you don’t want it to be small to not fit things.

Design 98

Design Kitchen Safety Back of House Food Safety 98

MBB Hospitality

APRIL 25, 2018

They can also help with food distribution and inventory so that you are never running out of prime ingredients, but also keeping waste to a minimum as well. MBB Management can also help you recruit prime positions like your chef and general manager. You want to keep your customers coming back for more.

Hospitality 40

Hospitality Franchise Franchising Recruiting 40

Apicbase

APRIL 20, 2022

Data sharing via API ensures that all tech within the restaurant ecosystem is using the same numbers for sales, labour and inventory. Recommended Read : How To Recruit Great Franchisees For Your Restaurant Business (And Keep Them On Board). Also, monitor no-so-obvious KPIs such as food cost variance , inventory turnover and food waste.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

7 Shifts

SEPTEMBER 19, 2019

Inventory management: Monitor and maintain food and beverage stock levels. Innovating: Identify issues in your restaurant—whether inventory or systems-related— and be willing to create solutions and processes to improve efficiency. Use the right inventory management systems. Reduce food waste. Control portion sizes.

Management 284

Management Management 2019 Employee Relations 284

Kounta

SEPTEMBER 2, 2019

Our mission is to embrace all of the power and value that technology actually has to offer and to help our industry embrace it too, to do more with less, to waste less and ultimately to be more successful.”. “Kounta was founded as a kind of rebellion against the traditional views of technology in the hospitality industry.

Hospitality 40

Hospitality Point of Sale Coaching POS 40

Modern Restaurant Management

DECEMBER 14, 2021

These challenges pose the potential for inventory constraints, menu price increases, delays in service and more, impacting not only the hours restaurants can stay open but also the capacity at which they can operate. Clinton Anderson, CEO, Fourth Enterprises. Hope Neiman, Chief Marketing Officer of Tillster.

2022 189

2022 Food Supply Mobile Ordering Customer Experience 189

Lavu

JANUARY 2, 2020

You get to know when to order your next month inventory, open more restaurant locations, or recruit more employees for optimal performance. It helps you make better data-driven decision on restaurant expansion, creating an expansion business plan, hiring of staff, and inventory management. Inventory Projections.

Point of Sale 78

Point of Sale Inventory POS Waste 78

7 Shifts

NOVEMBER 19, 2019

Before restaurants can record a profit, they need to take several expenses into account—inventory, kitchen equipment, building utilities, and of course, labor. No one’s talent is being wasted, and no one is too swamped for their own good. Chances are, you’ll be able to move something around to cut some of these costs in the future.

Management 253

Management Management Employee Relations Restaurant Law 253

Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. Increased inventory availability, faster delivery, better data, and constant innovation add value to the entire supply chain. Ono Blend Founders Daniel Fukuba and Stephen Klein.

Food Truck 126

Food Truck Customer Service Customer Experience Dietary Restrictions 126

The Restaurant Times

MAY 20, 2022

One of the ways to keep track of your ingredients is to manage your inventory efficiently, preventing any last-minute restocking or excess volume. For this, you can educate your customers on the adverse impacts of waste on our environment and set up a spillage-free baking process to prevent any wastage during baking.

Social Media 52

Social Media Cash Management Recruiting POS 52

MBB Hospitality

SEPTEMBER 15, 2018

Sometimes the most challenging aspect of the employee recruitment process is knowing which sources are best to pull candidates from. There are a lot of recruitment agencies out there and job listing sites on the internet, but don’t forget about also using your current employees to help you as well. Don’t Rush the Recruitment Process.

Hiring 40

Hiring Recruiting Tip Distribution Customer Service 40

Modern Restaurant Management

FEBRUARY 18, 2020

Table stakes today requires a POS system that fully integrates and automates: Inventory management – recipe management and COGS insights. Overall, look for improvements in customer-facing services, integrated payments and comprehensive management features like accounting and inventory. Integration with third party aggregators.

Mobile Ordering 215

Mobile Ordering Front of House Fast Casual Customer Service 215

Modern Restaurant Management

DECEMBER 28, 2020

For example, to level-up the fan experience you can combine first-party transaction data with player stats, weather conditions, and inventory to better predict game-day sales. Operators will need to be creative in finding ways to counter the increased restaurant costs and the waste being produced.

2021 199

2021 Kitchen Safety Food Safety Mobile Ordering 199

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. Through these initiatives, Taco Bell aims to enhance restaurant performance, employee satisfaction and support recruitment and retention.

Franchise 136

Franchise Franchising Fast Casual Leadership 136

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Minimizing food waste will continue to be a focus in 2020. As such, a big focus in 2020 will be on how to find, recruit and keep team members. Recruiting Platforms.

2020 138

2020 Kitchen Safety Consumer Goods Point of Sale 138