7 Shifts

SEPTEMBER 16, 2021

You won't be able to refer to your previous restaurant opening playbook and follow it to the letter. 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.

Management 370

Management Management Document Hiring 370

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. On a micro level, forecasting helps a restaurant plan for inventory orders and how many employees need to work each shift to make and sell food. Inventory Management.

Seasonal Menu 370

Seasonal Menu Point of Sale Inventory Food Supply 370

The Restaurant Times

OCTOBER 14, 2021

When you open a new restaurant business or are already in one, you are supposed to keep track of everything happening in your restaurant, whether the number of waiters or the amount of inventory available. It’s critical to remain on top of your inventory and control your costs to ensure your restaurant is profitable and growing.

Inventory 52

Inventory Merchandise POS Food Supply 52

7 Shifts

JUNE 4, 2021

Inventory turnover ratio. 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. Ending inventory , or what you have leftover.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

Restaurant Engine

AUGUST 2, 2020

Restaurant owners implement Enterprise Resource Planning (ERP) solutions for inventory management and real-time low stock notifications. Also, when inventory levels fall below par, an ERP system will prompt a manager to re-stock, or even automatically place an order to a supplier.

Inventory 80

Inventory Management Management Point of Sale 80

Culinary Cues

APRIL 1, 2024

There would be two Secret Service Agents who would purchase all the ingredients separate from our normal storeroom inventory and would be stationed in the kitchen watching my every move. They could not take any chances when it came to the safety of the second person in line of succession to the presidency.

Back of House 323

Back of House Kitchen Safety Hotels Front of House 323

7 Shifts

AUGUST 20, 2021

Note: As the year continues, you can refer to The Economic Policy Institute's Minimum Wage Tracker for up-to-date information on wage changes. Use a procurement management app like Bluecart to keep track of food costs, monitor supply levels, and save time managing inventory. Track inventory and food costs. Try 7shifts for Free.

Inventory 195

Inventory Food Supply Seasonal Menu Food Order 195

Lavu

NOVEMBER 17, 2023

This process, often referred to as determining the “profit margin by subtracting,” includes factoring in the cost of ingredients, labor costs, overhead expenses, and other operational expenses. This approach helps increase sales of high-margin items, reduce waste and inventory costs, and ultimately improve profit margins.

Fast Casual 123

Fast Casual Fine Dining Food Truck Loyalty Program 123

7 Shifts

APRIL 29, 2021

Food and beverage inventory. Legal and other matters referred to in this article are based on 7shifts' interpretation of laws existing at the time and should not be relied on in place of professional legal advice. You can use the funds to cover expenses incurred from February 15, 2020 until March 11, 2023.Expenses Grant Prioritization.

Document 370

Document Restaurant Law Brewery Point of Sale 370

Culinary Cues

FEBRUARY 9, 2022

To do this, the chef must understand and practice solid cost control measures such as inventory control, recipe costing, portion control, as well as theft and waste control. The chef must be able to build realistic, measurable, and challenging budgets that push and pull everyone in the organization to meet and exceed expectations.

Restaurant Law 414

Restaurant Law Coaching Café Sourcing 414

Embrace the Suck

APRIL 26, 2020

Cost of goods (COGS) sold refers to the cost required to create each of the food and beverage items you sell to guests. COGS = Beginning inventory + purchased inventory - final inventory. Prime Cost.

Cash Management 435

Cash Management Point of Sale Inventory Bar 435

Modern Restaurant Management

JULY 24, 2023

Verification refers to the process of ensuring that suppliers’ claims are true and that they’re following all the correct protocols. These systems can analyze demand patterns and predict future demand, allowing restaurant managers to adjust their inventory accordingly.

Supplies 167

Supplies Sustainability Food Supply Food Safety 167

Culinary Cues

JANUARY 23, 2023

The leader/coach will study the competition, analyze the environment around the organization, inventory the individual and collective talent of his or her players/employees, and structure an approach geared towards grabbing the carrot. Without a game plan a business is simply hoping for the best. That NEVER works!

Coaching 379

Coaching Sports Point of Sale Take-out 379

Modern Restaurant Management

FEBRUARY 28, 2023

But instead of relying on their memory, consider creating short, instructional videos – on food safety, sanitation, inventory, etc. – and materials that workers can easily reference should they need to review specific protocols and procedures.

Management 197

Management Management Food Safety Communication 197

Culinary Cues

AUGUST 7, 2021

So, first step – let’s refer to it as a challenge. The unpredictable nature of customer buying habits pushes restaurants to maintain inventories that exceed what is reasonable – why? There are fewer, and fewer individuals interested in a kitchen career and when we find employees to fill positions, they never seem to stay very long.

Social Media 474

Social Media Cash Management Blog Equipment 474

Apicbase

MARCH 28, 2024

These include food production and inventory management. The department is responsible for purchasing and managing inventory, food preparation, cooking and plating, menu planning and pricing, food safety, and hygiene. Inventory turnover – is a metric used to determine how rapidly your inventory sells.

Back of House 52

Back of House FOH BOH Front of House 52

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. As far as restaurant challenges go, inventory mistakes can be some of the costliest. It’s Challenging.

Mobile Ordering 148

Mobile Ordering Point of Sale Cash Management Food Supply 148

Modern Restaurant Management

SEPTEMBER 1, 2022

The cold chain is a variation on typical supply chains, but it refers to the movement of perishable goods—food and beverages, chemicals, vaccines, etc.—that Yet major food retailers are for the most part not using these small, insulated containers because they are relatively infeasible for large inventories.

Waste 167

Waste Management Management Food 167

Bevspot

JULY 27, 2015

Sitting bar inventory can often be overlooked as profitable products that are waiting to be sold. While the ultimate hope for all sitting inventory is that it will (at some point) convert to sales—the simple fact is that until it does, it represents critical components in your business. SEE HOW BEVSPOT CAN HELP YOUR BAR.

Inventory 52

Inventory Cash Management Point of Sale Bar 52

Modern Restaurant Management

MAY 31, 2022

ERP systems streamline and automate inventory management, provide real-time low-stock notifications, allow users to download critical data, and improve overall visibility into the business. Owners and managers can justify adding or dropping menu items after referring to CoGS and P&L reports. Top menu groups, items, and modifiers.

Point of Sale 196

Point of Sale POS Download Loyalty Program 196

Bevspot

JULY 27, 2015

Sitting Inventory Sitting bar inventory can often be overlooked as profitable products that are waiting to be sold. While the ultimate hope for all sitting inventory is that it will (at some point) convert to sales—the simple fact is that until it does, it represents critical components in your business.

Inventory 52

Inventory Cash Management Point of Sale Bar 52

Culinary Cues

JUNE 16, 2023

Chef Pierre referred to him as the house roundsman. He was a quick learner and within a few months was very comfortable on every station, even jumping back to garde manger when it was needed. Shawn’s final year in the apprenticeship program was spent learning more about the inner workings of the kitchen.

Kitchen Safety 333

Kitchen Safety Back of House Hotels Food Safety 333

Culinary Cues

SEPTEMBER 27, 2023

So, let’s take inventory. STRUCTURE Many of us secretly enjoy the structure of a kitchen, the chain of command, the organization that is so critical (mise en place) and the reference to time tested cooking methods. How we approach this determines our assessment of what we have chosen to do for a career.

Employee Relations 391

Employee Relations Fine Dining Training Communication 391

Culinary Cues

FEBRUARY 25, 2021

If you are taking inventory on a Sunday night – approach it as if it is the most important task imaginable. On occasion you may need to make adjustments so that an employee can work through their challenges (schedule adjustment, change assignments, send them home, offer advice, refer them to someone who might help, etc.).

2021 401

2021 Point of Sale Reference Take-out 401

Sling

APRIL 27, 2023

Restaurant operations management (sometimes referred to as ROM) is the set of processes and procedures that provides a framework for all of the day-to-day activities of your business. 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

JULY 29, 2020

By understanding how you can reference your restaurant’s revenue centers in your forecasts, you will be able to save time and improve the validity of your restaurant reporting tools. Forecast Your Inventory Needs. Review Past Labor Reports. Dial in Your Restaurant Sales Reports. Analyze and Reevaluate Your Menu Design. Conclusion.

Cash Management 88

Cash Management Online Ordering Inventory Seasonal Menu 88

Xtra Chef

JULY 6, 2020

Get an Inventory Summary Report to analyze opening and closing numbers. Recipe Management isn’t the only module getting the love in this update—we have a new report for Inventory Management users, too! Under Operation Reports, you’ll see the new Inventory Summary option. To use this feature, simply scroll to Reports.

Inventory 126

Inventory Customer Experience Back of House Social Media 126

Culinary Cues

SEPTEMBER 20, 2020

Getting that dish just right, controlling costs, managing inventory, meeting budgetary goals, topping yesterdays customer count, clearing the rail of tickets without any re-fires, a complement from customers, top ratings on Trip Advisor or Yelp, or a positive local restaurant review can all be viewed as a competitive opportunity.

Fine Dining 414

Fine Dining Coaching Dine-in Café 414

7 Shifts

OCTOBER 31, 2022

You'll have a document to reference during the planning or opening of your restaurant. 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. Restaurant technology. Point of Sale Systems.

Point of Sale 397

Point of Sale Back of House Document Download 397

The Restaurant Group

JANUARY 11, 2024

Operational Programming Restaurant operations management refers to the system that will help managers and owners oversee day-to-day operations. A robust remote management system streamlines inventory management, staff scheduling, and accounting, among others. After all, time is money. However, success isn’t always guaranteed.

Customer Service 78

Customer Service Food Safety Uniforms Employee Relations 78

Tableo

JUNE 28, 2023

The total of your restaurant’s two biggest costs, food and labour, is referred to as the prime cost. Update your inventory frequently to account for variations in stock levels. Regularly conduct inventory audits Performing regular inventory audits ensures accuracy in calculating food costs. Let’s start now!

Audits 40

Audits Inventory Reference Download 40

Restaurant365

JULY 29, 2020

By understanding how you can reference your restaurant’s revenue centers in your forecasts, you will be able to save time and improve the validity of your restaurant reporting tools. Forecast Your Inventory Needs. Review Past Labor Reports. Dial in Your Restaurant Sales Reports. Analyze and Revaluate Your Menu Design. Conclusion.

Cash Management 78

Cash Management Online Ordering Inventory Seasonal Menu 78

Culinary Cues

MARCH 9, 2021

Chef Grant Achatz of Alinea Restaurant in Chicago refers to it as “Flavor Bouncing” where everything on a plate marries with every other ingredient and every dish on a menu does the same with other dishes. It is a fine line to walk – one that requires the planning of the menu to be such that all courses are designed to marry with others.

Fine Dining 390

Fine Dining Presentation Seasonal Menu Design 390

7 Shifts

AUGUST 29, 2019

Analyzing Your Menu for Success Once you’ve classified and organized all of your menu items, run a recurring cost analysis for specific menu items’ inventory and your restaurant menu pricing. You’ll want to make sure your kitchen stays efficient and that your menu is keeping your restaurant in business rather than putting it out of business.

Menu 279

Menu Point of Sale Website Management Online Ordering 279

Goliath Consulting

SEPTEMBER 27, 2020

Up to Date Inventory. POS systems that manage inventory and purchasing capabilities are already well established by now, but we expect AI to optimize these capabilities with the use of RFID (Radio Frequency Identification) tags which use electromagnetic fields to identify and store information about the object the tag is affixed to.

Technology 158

Technology Mobile Ordering Food Safety Customer Service 158

Restaurant365

JANUARY 11, 2022

Make sure you note it in your manager log, so that you have the inventory and labor to meet the demand. Record ongoing issues in your restaurant manager log so you can reference it later. Record the weather in your manager log so you can reference how weather affects your sales. Track the weather’s impact on sales.

Management 158

Management Management Employee Relations Communication 158

Restaurant365

MAY 20, 2020

Now, more than ever, is the time to optimize food costs by limiting your menu options, creating contract prices with your vendors, and tightening the way you handle your inventory. Along with these items, referred to as “stars,” determine and include the top two or three most popular kids’ menu items. Manage Your Inventory.

Inventory 148

Inventory Food Order Customer Experience Waste 148