Mad Mobile

FEBRUARY 26, 2024

Are you keeping a close eye on your beer, wine, & liquor inventory costs? It also has one of the most complex stock lists. Because liquor, wine, and beer have such wildly varying prices, it pays to keep tight controls on ordering and inventory. Operators who calculate their cost of sales add 2–10% to their bottom line.

Inventory 40

Inventory Bar Management Management 40

Sling

DECEMBER 19, 2020

An effective restaurant training program is the driving force behind your business’s success. In this article, the workforce management experts at Sling give you tips for creating a restaurant training program that really works. Restaurant Training Vs. Onboarding. Restaurant Training. Onboarding. 1) Start Small.

Training 78

Training Hiring Front of House Back of House 78

Xtra Chef

OCTOBER 28, 2020

Restaurant inventory management is not the most enjoyable restaurant task. Inventory management is a cost management strategy that influences your restaurant food costs , revenue, profitability, and cash flow. But having too little inventory makes it difficult to meet customer demand. Part 2: Why Inventory Management Matters.

Inventory 78

Inventory Management Management Cash Management 78

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

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 385

Employee Relations Fine Dining Training Communication 385

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 318

Back of House Kitchen Safety Hotels Front of House 318

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

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. Training new employees and helping them to perform their jobs successfully is a top priority now.

Mobile Ordering 148

Mobile Ordering Point of Sale Cash Management Online Ordering 148

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. PLAN BETTER – TRAIN HARDER. And, the chef must play an active role in assisting, and sometimes driving marketing initiatives. [] A Negotiator.

Restaurant Law 409

Restaurant Law Coaching Café Sourcing 409

Restaurant365

DECEMBER 11, 2020

But moving forward with Bricco Dining Group, he wanted to use data to train managers to run their restaurants more efficiently. This data informs how he trains his managers and chefs, explaining that “the numbers tell a story” for everything from prep to labor. ” But by analyzing actual versus.

Dine-in 78

Dine-in Training Management Management 78

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 396

2021 Point of Sale Reference Take-out 396

Modern Restaurant Management

FEBRUARY 28, 2023

It’s the onboarding experience itself that fosters trust and connection to the workplace: Well-trained new employees feel more confident in the workplace, they feel that management invests in them and wants them to succeed, and as a result they feel more connected to the workplace.

Management 193

Management Management Food Safety Communication 193

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 374

Coaching Sports Point of Sale Take-out 374

Culinary Cues

SEPTEMBER 20, 2020

They hire, train, critique, support, celebrate, and rally behind the members of the team that has been built and push each individual to contribute his or her best – always. The Japanese refer to this as Kaizen. PLAN BETTER – TRAIN HARDER. Well-run organizations – in this case a kitchen, are built to win. CAFÉ Talks podcast.

Fine Dining 409

Fine Dining Coaching Dine-in Café 409

Embrace the Suck

APRIL 26, 2020

By knowing the GCA today, you can train your team to increase sales and thus have an impact on the lagging KPI of sales for that day. 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.

Cash Management 435

Cash Management Point of Sale Inventory Bar 435

Modern Restaurant Management

MAY 31, 2022

Restaurant owners or managers would rather spend time on other meaningful tasks, such as recruiting and hiring, training chefs, or updating daily specials on the menu. For example, labor, sales, inventory, and customer relationship management (CRM) reports are some of the reports restaurants should consider pulling together.

Point of Sale 192

Point of Sale POS Download Loyalty Program 192

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? PLAN BETTER – TRAIN HARDER. Restaurant waste nips away at profitability – why? Harvest America Ventures, LLC. www.harvestamericacues.com BLOG.

Social Media 474

Social Media Cash Management Blog Equipment 474

Goliath Consulting

SEPTEMBER 27, 2020

But there’s much more that tech has to offer, especially when it comes to AI being integrated into guest order systems, training, and restaurant operations. Consistent Training and Optimal Scheduling. When it comes to running a successful business, operators understand how training plays a crucial role. Up to Date Inventory.

Technology 158

Technology Mobile Ordering Food Safety Customer Service 158

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. Reduce overtime.

Inventory 195

Inventory Food Supply Seasonal Menu Food Order 195

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

Culinary Cues

JUNE 16, 2023

Chef Pierre referred to him as the house roundsman. PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 800 articles about the business and people of food) CAFÉ Talks Podcast [link] One step at a time, grasshopper.

Kitchen Safety 327

Kitchen Safety Back of House Hotels Food Safety 327

Culinary Cues

APRIL 8, 2020

You refer to it as mise en place and experience has shown you that if you are organized and prepared then you are capable of achieving success in any moment. PLAN BETTER – TRAIN HARDER. The system depends on you to act in this manner every day. THIS IS HIGHLY MARKETABLE IN ANY INDUSTRY. [] ORGANIZATION. Restaurant Consulting.

Communication 468

Communication Food Supply Customer Service Small Business 468

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. How is restaurant reporting different from restaurant analytics?

Point of Sale 147

Point of Sale POS Inventory Seasonal Menu 147

Restaurant365

JUNE 22, 2021

Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Train your store-level managers. The success of your food waste optimization hinges on prioritizing training for your store-level managers in every area.

Compost 88

Compost Food Waste Front of House 88

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. PLAN BETTER – TRAIN HARDER. This is the role of the garde manger and the value of the cold kitchen. Harvest America Ventures, LLC.

Fine Dining 385

Fine Dining Presentation Seasonal Menu Design 385

Perfect Daily Grind

NOVEMBER 6, 2022

Inventory management. He tells me that inventory management systems are generally the first thing he recommends to roasters. Some roasters record all their data on paper, which can mean that their inventories are less organised,” he says. How can implementing software affect how you train your staff?

Point of Sale 125

Point of Sale Inventory Equipment Article 125

Xtra Chef

NOVEMBER 18, 2020

Common examples include improper refrigeration, over-ordering, and poor restaurant inventory management methods. Incorrect or inconsistent kitchen training can lead to larger portion sizes than planned. You can reduce the amount of food spoiled in your kitchen with better inventory controls and placing orders based on par levels.

Waste 110

Waste Food Front of House Compost 110

Transact

DECEMBER 30, 2019

Upgrade Your Inventory System. This isn’t just fussing for fussing’s sake–the right inventory system can have a financial impact on your operations. . This isn’t just fussing for fussing’s sake–the right inventory system can have a financial impact on your operations. . I’m referring to topics like: Food safety best practices.

2020 83

2020 Kitchen Safety Food Safety Front of House 83

7 Shifts

SEPTEMBER 28, 2020

While you should let servers know about their new side tasks through a team meeting and your staff communications tool , nothing beats demonstrating them through in-person training sessions. Film training videos and share them with FOH staff via your communications tool so they can reference them as needed.

FOH 195

FOH Management Management Cash Management 195

Apicbase

APRIL 11, 2024

The success of a food service business depends on how well its restaurant managers manage purchasing and inventory and how good the chefs are at creating profitable recipes. Restaurant back office software refers to digital tools used by restaurants to manage back of house operations and administrative tasks.

Operations 52

Operations Back of House Allergens Front of House 52

7 Shifts

MAY 23, 2024

The budgeting software can also help you forecast restaurant sales and manage your payroll and inventory so you can optimize your daily operations. In the restaurant industry, forecasting refers to estimating possible future costs/expenses to be incurred and predicting profits based on historical data.

Point of Sale 222

Point of Sale Seasonal Menu Food Supply Cash Management 222

7 Shifts

SEPTEMBER 19, 2019

7 Core Restaurant Management Responsibilities Staffing : Hire, fire, train, and manage employees. 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.

Management 284

Management Management 2019 Employee Relations 284

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

Goliath Consulting

JUNE 15, 2021

Since so many workers are being afflicted with COVID-19, we’ve seen the farming sector experience a widespread shortage of workers who have been trained to complete specific tasks. Inventory Estimates. What this means is that the relationship between the operator and vendor can be strained as a result of poor inventory control.

Supplies 165

Supplies Food Supply Fast Casual Front of House 165

Restaurant365

JANUARY 11, 2022

Even though your restaurant POS system should track discounts and voids automatically, it’s advisable to keep track of trends through your digital manager log to prevent theft, provide more training to inexperienced staff and learn what food is getting discounted and comped. Ensure health and safety protocols are met.

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

Restaurant Engine

JANUARY 26, 2022

This also refers to the last line on your restaurant’s balance sheet – where you show profit and loss and your net operating income. So, you want to do inventory on at least a weekly basis if not daily. This will help you manage your inventory, have the right stock on hand, and ensure no one is stealing your food.

Cash Management 59

Cash Management Food Website Management Inventory 59