Culinary Cues

MARCH 9, 2021

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. 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.

Fine Dining 389

Fine Dining Presentation Seasonal Menu Design 389

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. Simplified Menus. Menu variety plays a substantial role in every dining experience. Health-Conscious Food Will Dominate Menus.

2022 215

2022 Customer Service Online Ordering Website Management 215

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. Analyze and Reevaluate Your Menu Design. Review Past Labor Reports. Track Average Order Value per Customer.

Cash Management 88

Cash Management Online Ordering Inventory Seasonal Menu 88

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. Analyze and Revaluate Your Menu Design. Review Past Labor Reports. Track Average Order Value per Customer.

Cash Management 78

Cash Management Online Ordering Inventory Seasonal Menu 78

Restaurant365

AUGUST 25, 2020

Cash flow refers to the amount of cash coming into your restaurant minus the amount of cash going out on a daily, weekly or monthly basis. Too much inventory. Variable costs are expenses that vary in proportion to the total menu items you sell. Keep Inventory Low. it’s a good time to start trimming fat from inventory.

Cash Management 97

Cash Management Seasonal Menu Inventory Email Marketing 97

Modern Restaurant Management

DECEMBER 10, 2019

You can also refer to this guide to learn more about managing cash flow. You can also minimize the heightened cash flow pressures of the peak season. There are various reasons for fluctuating payroll: Seasonality, high staff turnover, and varying hourly rates (depending on experience).

Cash Management 103

Cash Management Seasonal Menu Social Media Small Business 103

BNG Point of Sale

SEPTEMBER 7, 2021

This is because CoGS are measured by inventory count rather than individual dishes or drinks. CoGS is how much it costs you to produce a menu item. The cost of goods sold is also referred to as the “cost of sales.” Cost of goods sold (CoGS) includes all the costs and expenses related to the making of the menu item.

Point of Sale 52

Point of Sale Inventory Food Supply Seasonal Menu 52

The Restaurant Times

FEBRUARY 28, 2023

Restaurant analytics refers to the process of assessing your restaurant’s data to gain meaningful data to enhance your restaurant’s overall performance. Data on operations also include your menu, staffing, and sales. In addition, restaurant data analysis can be employed to optimize seasonal labor costs.

Operations 52

Operations Point of Sale Seasonal Menu Customer Experience 52

Xtra Chef

NOVEMBER 18, 2020

Common examples include improper refrigeration, over-ordering, and poor restaurant inventory management methods. You can reduce the amount of food spoiled in your kitchen with better inventory controls and placing orders based on par levels. To forecast your par levels, refer back to past sales data. Miscalculated Portions.

Waste 110

Waste Food Front of House Compost 110

The Restaurant Times

JUNE 1, 2021

Manage Your Menu. Managing the menu efficiently helps control the restaurant cost. A purchasing team can be involved in managing the menu to analyze the cost of the ingredients and the final recipe before being included in the menu, and decide when is the time to upgrade the menu. Reduce The Prime Cost.

Seasonal Menu 52

Seasonal Menu Online Ordering Inventory Waste 52

The Restaurant Times

FEBRUARY 19, 2022

Inventory Management. To cut costs over time, look for a pizza business POS system that allows you to track inventory correctly and enhance portioning efficiency. Menu reporting is thus crucial for protecting your margins and growing the bottom line. Within a certain timeframe, compare sales of menu groups and individual items.

POS 52

POS 2022 Loyalty Program Point of Sale 52

The Restaurant Times

DECEMBER 26, 2020

Inventory-related and on-counter thefts take many forms and bleed the restaurant dry, therefore becoming one of the top reasons why restaurants fail. Use a robust POS system that comes with integrated inventory management and anti-theft features that keep a complete check on all business transactions and inventory transactions.

Operations 52

Operations Loyalty Program Seasonal Menu Employee Relations 52

Margin Edge

MAY 10, 2021

Creating recipes and setting your initial menu pricing is Restaurant 101. If you’re using a manual system or some combination of manual and computer-based management, time constraints may mean you can only track a shortlist of key ingredients or menu items: your biggest sellers, the most margin-sensitive or both.

Food 52

Food Point of Sale Seasonal Menu Fast Casual 52

Sling

AUGUST 9, 2023

December 2021 10 Payroll Reports Every Business Manager Needs To Know December 2021 16 Types Of Employees And How To Motivate Them December 2021 How To Implement Open Door Policies In Your Business December 2021 29 Proven Grand Opening Ideas For Small Businesses November 2021 11 Reasons Why Teamwork At The Office Is Important November 2021 The Importance (..)

Article 78

Article 2023 2022 2021 78

ChefMod

OCTOBER 20, 2021

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. Accurate forecasting anticipates how much inventory you need to avoid overstocking and stock runouts.

Catering 52

Catering 2022 Pricing Food Supply 52

Goliath Consulting

OCTOBER 19, 2020

This flexibility will key as the cold season approaches (6). A big part of the trend of automation for customers will revolve around new payment and menu alternatives. AI-powered training, staff scheduling and smart inventory (via RFID tags) are also expected to grow and enhance all aspects of restaurant management.

2021 135

2021 Point of Sale Food Safety Kitchen Safety 135

Touch Bistro

MAY 10, 2021

Next, if you’ve been following restaurant inventory best practices , you should be able to compare the information on your food waste tracker with data from your POS system’s inventory reports to pinpoint where your waste is coming from. Your specific inventory needs will vary depending on the time of year and even the weekday.

Waste 59

Waste Food Compost Tip Distribution 59

Marketman

DECEMBER 9, 2019

The following list entails 9 ways MarketMan can help you to effectively manage your restaurant, control inventory, and allow your restaurant to thrive with the best restaurant management software available on the market today. The reporting system is constantly updated with everything from price updates to current inventory levels.

Inventory 52

Inventory Seasonal Menu Communication Download 52

SpotOn

APRIL 2, 2024

Retailers coined the term to refer to a seamless flow of information between the customer-facing touchpoints, like online shopping and customer support, and the back-end systems, like inventory management and shipping.  If it sounds like it was pulled from a retail business playbook, that’s because it was.

Online Ordering 40

Online Ordering Customer Experience Point of Sale Retail 40

The Restaurant Times

AUGUST 5, 2022

You can find out what your best-selling menu items are as well as narrow down on your most costly expenses. You can also regulate the price of your menu items once you know exactly how much each meal has cost in preparation. COGS refers to the total expenses and costs that are involved in the production of goods in a business.

Cash Management 52

Cash Management Point of Sale Inventory Employee Relations 52

Margin Edge

AUGUST 6, 2019

Creating recipes and setting your initial menu pricing is Restaurant 101. If you’re using a manual system or some combination of manual and computer-based management, time constraints may mean you can only track a shortlist of key ingredients or menu items: your biggest sellers, the most margin-sensitive or both.

Dine-in 44

Dine-in Food Point of Sale Fast Casual 44

BNG Point of Sale

SEPTEMBER 2, 2021

Overhead costs refer to ongoing expenses such as advertising, utilities, and rent which make running an eatery possible in addition to raw materials and food for goods production. . Change with the Seasons : Keep an eye on the price of seasonal ingredients and quality ingredients and make sure your prices fluctuate accordingly. .

Employee Relations 52

Employee Relations License Point of Sale Food Supply 52

Marketman

NOVEMBER 13, 2019

Standard practice has seen a back room filled with orders and invoices, piles of manually logged inventories. Inventory Turnover Ratio. Inventory turnover ratio allows you to track your highest performing products and your lowest. This allows you insight into your inventory as a whole and affects your purchasing.

Point of Sale 40

Point of Sale Inventory Seasonal Menu Food Order 40

Marketman

NOVEMBER 13, 2019

Standard practice has seen a back room filled with orders and invoices, piles of manually logged inventories. Inventory Turnover Ratio. Inventory turnover ratio allows you to track your highest performing products and your lowest. This allows you insight into your inventory as a whole and affects your purchasing.

Point of Sale 40

Point of Sale Inventory Seasonal Menu Food Order 40

Marketman

AUGUST 4, 2019

First, you need an accurate count of your inventory. These figures take into consideration your start of month and end of month inventory counts and each item’s associated cost. Next you need a list of the purchases made during the month that have not been recorded within your inventory system. End of month inventory = $32,000.

Food 40

Food Inventory Seasonal Menu Waste 40

Marketman

AUGUST 4, 2019

First, you need an accurate count of your inventory. These figures take into consideration your start of month and end of month inventory counts and each item’s associated cost. Next you need a list of the purchases made during the month that have not been recorded within your inventory system. End of month inventory = $32,000.

Food 40

Food Inventory Seasonal Menu Waste 40

BNG Point of Sale

JUNE 21, 2021

Typically, it is used for annual figures, but it can also provide results seasonally, monthly, or as often as needed. Full-service refers to the service you receive in a typical sit-down dinner. These restaurants typically have a kitchen, wait staff, possibly a hostess, and a wide range of menu items. Full-Service Restaurants.

Fast Casual 52

Fast Casual Food Truck Customer Service Online Ordering 52

Touch Bistro

AUGUST 11, 2021

To combat a rising restaurant hourly wage, many restaurateurs usually do one of two things: Raise menu prices across the board Fire staff. Plan price increases according to your POS sales data by analyzing: Which items sell best Your most popular menu modifiers Which items sell best during certain times of the day.

2021 98

2021 Restaurant Law 2022 Seasonal Menu 98

MBB Hospitality

APRIL 14, 2023

Yes, the Winter season might slow things down depending on the location. You’ll learn the tips on selecting a prime location, creating a profitable menu, deciding on a budget, and hiring a staff. Your budget should cover the costs tied to research, inventory supplies, licensing fees, staff wages, and the usual overhead costs.

License 52

License Food Supply Insurance Small Business 52

BNG Point of Sale

JULY 16, 2021

A high turnover rate means people come back often enough because they like your menu selection so there is less urgency associated with their visit which results in longer stay times for guests and increased spending per customer. These important business models are what profitable restaurants don’t take lightly.

Point of Sale 52

Point of Sale Seasonal Menu Cash Management Fine Dining 52

Margin Edge

JULY 10, 2019

Yet that is how much of a chef or restaurateur’s time is spent: manually entering invoices, taking inventory counts with paper and a clipboard or reviewing sales results from a point-of-sale system and trying to reconcile them with the purchasing and food cost data kept separately on spreadsheets. Rediscover Your Love of the Business.

Management 50

Management Management Point of Sale 2019 50

Bingage

NOVEMBER 18, 2019

And for that, you don’t need to create a completely different menu, instead of that use creative Restaurant chalkboard signs put it in outside the restaurant and start advertising. A special occasion like new year, Christmas and other holiday seasons are the best way to get repeat customers. 100 or something in free!

Loyalty Program 81

Loyalty Program Social Media Email Marketing Advertising 81

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

SpotOn

MARCH 18, 2024

On the other side of the dining spectrum, there are restaurants with menus that offer an entire meal at a set price, also known as the prix fixe menu. The prix fixe menu is ideal for guests seeking to indulge in a larger meal for a higher price. The prix fixe menu doesn't only need to serve French food.

Menu 98

Menu Dietary Restrictions Fine Dining Seasonal Menu 98

Apicbase

JUNE 16, 2023

By regularly tracking his inventory and procurement metrics, Fabio was able to reduce his kitchens’ food costs by 18%. For example, you can use sales data to track trends in customer spending and identify your most profitable menu items. Get a 360-view of your sales & inventory data Adopt restaurant analytics software.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Restaurant365

FEBRUARY 22, 2022

While restaurant reporting refers to your numbers, restaurant analytics, on the other hand, provide actionable insights. Similarly, analyzing your operations data and making critical business decisions regarding labor and inventory can improve operational efficiency. Improve Margins on Menu Items. Reduce Food Loss.

Point of Sale 147

Point of Sale POS Inventory Seasonal Menu 147

Modern Restaurant Management

OCTOBER 16, 2019

With multiple restaurants in a shared space, DoorDash will empower these merchants to offer their customers new menu offerings and pairings unique to the DoorDash Kitchens’ restaurants. Increased inventory availability, faster delivery, better data, and constant innovation add value to the entire supply chain.

Food Truck 109

Food Truck Customer Service Customer Experience Front of House 109