Modern Restaurant Management

JULY 22, 2021

Not to mention that after practicing social distancing for over a year, not everyone will be thrilled to go back to tight seating arrangements indoors. POS systems already collect most of information on sales, inventories, staff, etc. They became even more cost-efficient, food waste conscious and generally more responsible.

Allergens 520

Allergens Online Ordering Fast Casual Food Safety 520

Modern Restaurant Management

DECEMBER 31, 2024

This zero waste cooking technique will also allow chefs and bartenders to creatively repurpose leftover produce and give it new life. While swicy took the front seat this year, Rubix’s proprietary research found that 5 percent more Gen Z respondents reported having frequent sweet and salty cravings over sweet and spicy.

2025 450

2025 Beverage Fine Dining Guest Recovery 450

Modern Restaurant Management

JULY 21, 2020

With reduced seating mandate, excellent take-out options can make all the difference to the continued success of the restaurant. Further, COVID-19 has put a spotlight on controlling costs and waste as best practices. Manual task tracking is error prone and difficult to keep track of.

Kitchen Safety 465

Kitchen Safety Food Safety Front of House Technology 465

Modern Restaurant Management

FEBRUARY 2, 2024

Meanwhile, restaurants must effectively manage inventory, staff, and customer data. As a result, many establishments struggle with slow service times, inefficient inventory management, and inadequate customer engagement — all of which can lead to decreased satisfaction and lost business.

Operations 472

Operations Front of House Customer Service Customer Experience 472

ChowNow

APRIL 15, 2025

COGS = Beginning Inventory + Purchases Ending Inventory To calculate your Cost of Goods Sold, you start with the value of your inventory at the beginning of a set period, add any new purchases youve made during that time, then subtract the value of your remaining inventory at the end of the period.

Operations 195

Operations Email Marketing Point of Sale Online Ordering 195

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

Modern Restaurant Management

JULY 8, 2020

With the advancement of POS systems, restaurant staff were able to spend more time attending to guests and restaurant owners were able to gain powerful tools like data-driven insight, financial reports, customer relationship management, inventory tracking, and operations management.

Hospitality 520

Hospitality Technology Mobile Ordering Food Safety 520

7 Shifts

AUGUST 2, 2024

To calculate this, use the formula: Cost of Goods Sold (COGs) = Beginning Inventory + Purchased Inventory - Ending Inventory Gross profit & gross profit margin Your gross profit and gross profit margin help you track how much money you're making after deducting your Cost of Goods Sold.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

Modern Restaurant Management

JUNE 27, 2025

A smaller but significant portion of those surveyed hope AI will strengthen their digital marketing efforts (26 percent), optimize food prep and waste management (25 percent), enhance crew experiences (21 percent), and help them develop new products and concepts (20 percent). Results also showed that 56 percent of adults in the U.S.

Loyalty Program 371

Loyalty Program 2025 Customer Experience Customer Service 371

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

Lavu

JUNE 6, 2025

By closely monitoring and optimizing this percentage, restaurants can better manage their inventory, minimize waste, and lower their overall expenses, ultimately maximizing cost reduction. Yield Percentage: Calculate the yield percentage to account for any waste or shrinkage during cooking. Food cost control is crucial.

Loyalty Program 78

Loyalty Program Waste Recycling Inventory 78

7 Shifts

FEBRUARY 15, 2024

The demands of the modern bar are significant: inventory issues, demanding customers, volatile prices, and — perhaps the biggest of all — staffing, scheduling, and other labor concerns. Inventory tracking and management software Bar inventory can be complicated, with hundreds if not thousands of bottles to tabs on.

Inventory 195

Inventory Bar Management Management 195

7 Shifts

FEBRUARY 15, 2024

The demands of the modern bar are significant: inventory issues, demanding customers, volatile prices, and — perhaps the biggest of all — staffing, scheduling, and other labor concerns. Inventory tracking and management software Bar inventory can be complicated, with hundreds if not thousands of bottles to tabs on.

Inventory 195

Inventory Bar Management Management 195

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

7 Shifts

JANUARY 31, 2024

Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

MAY 15, 2021

When the economy was weak then restaurants were in the driver’s seat – more applicants than jobs available led to a competent workforce that was underpaid and overworked. The “new” strategy must be to plan more effectively. Our labor pool is very fragile: For decades – labor issues moved in waves.

Customer Experience 449

Customer Experience Cash Management Customer Service Front of House 449

Restaurant Business

JUNE 17, 2025

17, 2025 Facebook Twitter LinkedIn Greenlanes have no dine-in seating. We have found that, by keeping it in each location, we’re able to have the freshest product possible, as well as being able to manage inventory levels and waste accordingly,” said Kern. By Lisa Jennings on Jun. Just drive-thru and pickup windows.

Fast Casual 164

Fast Casual Leadership Mobile Ordering Casual 164

Lavu

MARCH 13, 2025

By leveraging POS data, restaurants can adjust inventory, staffing, and marketing strategies to maximize profits during busy periods and minimize waste during slow seasons. Plan Inventory : Track sales velocity to stock up on popular items while avoiding overstocking.

POS 78

POS Seasonal Menu Point of Sale Inventory 78

ChowNow

JULY 30, 2024

To manage this effectively, track daily, weekly, and monthly sales to identify trends and peak times, using this data to optimize staffing and inventory levels. Calculate COGS by adding the beginning inventory and purchases, then subtracting the ending inventory. It is calculated by dividing COGS by Average Inventory.

Cash Management 195

Cash Management Point of Sale Inventory Loyalty Program 195

Harbor Touch

MARCH 18, 2025

The next youre racing to keep inventory stocked while customers wait for tables. Master Inventory Control Inventory mistakes cost you. Restaurant Business Online reports top managers cut waste by 15% with tight trackingon a $50,000 food budget, thats $7,500 saved annually. Running a restaurant is a demanding job.

Management 148

Management Management Seasonal Menu Cash Management 148

The Restaurant Group

APRIL 18, 2025

Prime Cost Report A critical report for restaurants, it breaks down the combined costs of goods sold (like food and beverage inventory) and labor costs. Inventory Management Effective inventory management helps reduce waste and control costs. It’s a key indicator of your financial efficiency.

Management 78

Management Management Cash Management Inventory 78

7 Shifts

FEBRUARY 8, 2024

Payroll can be a huge chore in this industry due to its time-sucking nature, and other accounting needs like inventory and budget management aren't exactly easy (or exciting). OpenTable seats around 1.6 BevSpot BevSpot is a food and beverage management software that handles inventory management, ordering, invoicing, and sales data.

Management 367

Management Management Operations Mobile Ordering 367

7 Shifts

OCTOBER 22, 2024

Blog about food to boost your restaurant’s online visibility Don’t waste your website’s potential by just posting your menu or event updates. For example, if you want to fill more seats on slow nights, run an ad that promotes a special offer like a "2-for-1 Tuesday" or a "Weekend Dinner Special."

Book 195

Book Marketing Email Marketing Social Media 195

Modern Restaurant Management

DECEMBER 21, 2022

Slow movers tie up inventory -and the cash needed to by that inventory. Sustainability in supply chains is of increasing importance to consumers, especially Gen-Z, and we expect to see fast-serve restaurants join the focus on sourcing more local goods to attract new audiences and make positive strides toward reducing food waste."

2023 493

2023 Loyalty Program Mobile Ordering Customer Experience 493

7 Shifts

FEBRUARY 8, 2024

Payroll can be a huge chore in this industry due to its time-sucking nature, and other accounting needs like inventory and budget management aren't exactly easy (or exciting). OpenTable seats around 1.6 BevSpot BevSpot is a food and beverage management software that handles inventory management, ordering, invoicing, and sales data.

Management 352

Management Management Operations Mobile Ordering 352

The Restaurant Group

FEBRUARY 14, 2025

Method to Compute CoGS Start with the value of your beginning inventory. Subtract the value of your ending inventory. The formula is: Beginning Inventory + Purchases – Ending Inventory = CoGS. High CoGS can eat into profits, so it’s important to manage inventory and control waste effectively.

Point of Sale 78

Point of Sale Loyalty Program Customer Service Inventory 78

7 Shifts

NOVEMBER 15, 2024

A good candidate might also suggest ways to improve efficiency, such as implementing a waitlist system or simplifying the seating process. A great restaurant manager will monitor inventory closely to reduce waste and make the most of bulk ordering and negotiating with suppliers.

Leadership 195

Leadership Management Management Operations 195

ChowNow

JULY 17, 2024

Objectives Organizational structure Standard operating procedures (SOPs) Inventory management Staffing and Training Technology and Equipment Quality Control and Continuous Improvement Define Your Objectives Start by clearly defining the objectives of your restaurant operations plan.

Operations 195

Operations Kitchen Safety Front of House Food Safety 195

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. Restaurant design footprint will fundamentally change with more BOH kitchen size needed and less FOH seats as more people gravitate toward digital and delivery.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

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. For example, there will be fewer human interactions when ordering takeaways during busy lunch hours, quick customer seating, or bill payments.

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

Modern Restaurant Management

APRIL 25, 2024

Sidewalk cafes, rooftop terraces, and courtyards are all excellent options for expanding seating. The use of outdoor space often means more seating opportunities for businesses. With a surge in covers, it’s more important to nail down inventory in order to minimize waste and reduce unnecessary costs.

Outdoor 221

Outdoor Seasonal Menu Seating Reservations 221

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

The Rail

APRIL 14, 2023

Adding more seating. You can do that by serving smaller portions, trimming down the options on your menu, and taking daily inventory to ensure you aren’t buying anything you don’t need. You can also cut down on utility costs by switching to LED light bulbs or only running a full dishwasher to avoid water waste.

Social Media 278

Social Media Kitchen Safety Outdoor Food Safety 278

Squirrel Systems

MAY 1, 2025

To enhance profitability: Implement an inventory management software to track liquor usage and reduce waste. Reducing Waste & Implementing Sustainability Tech Reducing food waste doesnt just help the environmentit improves profitability. Implementing digital waste tracking systems to identify high-waste items.

Loyalty Program 59

Loyalty Program Merchandise Email Marketing Mobile Ordering 59

Lavu

APRIL 25, 2025

From processing payments and managing inventory to tracking sales and streamlining service, POS systems play a critical role in improving efficiency and customer experience. It combines hardware like tablets, receipt printers, and card readers with software for managing orders, payments, inventory, and staff. system uptime.

POS 78

POS Point of Sale Cash Management Mobile Ordering 78

Modern Restaurant Management

AUGUST 5, 2020

Fun and laid-back with an elevated approach to hospitality, Doc’s offers ample seating at the bar as well as dedicated drink service throughout the food hall. To provide all with the utmost confidence in public dining after COVID-19, Dr. Murphy’s Food Hall offers spacious seating areas, modular tables, an 800 sq.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

Modern Restaurant Management

FEBRUARY 25, 2020

reported strong growth and momentum in its restaurant services offerings, with a record-setting Valentine's Day in which Yelp’s reservation and waitlist software helped seat nearly 250,000 diners via Yelp2, a more than 2X increase YoY. owner of the Chili's® Grill & Bar brand. "Yelp WorkJam Acquires Forge.

Mobile Ordering 348

Mobile Ordering Front of House Customer Experience Back of House 348