SpotOn

FEBRUARY 26, 2025

Your P&L line items should be consistent with the ones on different platforms—POS, inventory management, and accounting software. Cleaning, packaging (to-go supplies), printing, menu, office, dining room, kitchen, office, event, rentals, uniforms, first aid, etc. Utilities vary based on use, the season, and efficiency.

Point of Sale 90

Point of Sale License Insurance POS 90

Qu

NOVEMBER 25, 2024

Kitchen operations, in particular, frequently lag behind front-of-house innovations, causing issues like over-preparing food, poor inventory management, and struggles to meet high demand during peak hours. This lack of efficiency results in higher operational costs, limits revenue opportunities, and reduces profitability.

Online Ordering 52

Online Ordering Mobile Ordering Front of House Food Order 52

Squirrel Systems

JUNE 11, 2025

Real-Time Menu and Service Updates Across Locations A major advantage of a cloud-based POS system is the ability to update menus, pricing, and inventory in real time. For guests, this translates into quicker service, more accurate orders, and smoother payments —all of which enhance their overall impression and likelihood of returning.

Hotels 66

Hotels POS Dietary Restrictions Loyalty Program 66

Lavu

MAY 2, 2025

Cloud-based systems like Lavu make it easier for restaurants to apply uniform allergen tags across all ordering platforms. For instance, Apicbase’s platform generates allergen lists directly from inventory data and shares them via QR codes for easy access [3].

Allergens 78

Allergens POS Management Management 78

Paper Chase Accountancy

JULY 3, 2025

They understand the unique challenges and needs of the restaurant industry, providing insights on cost control, inventory management, and operational efficiency. Consistency : Integrated services ensure uniformity in the recording and reporting of financial data. How do restaurant accountants in London differ from general bookkeepers?

Cash Management 52

Cash Management Small Business Customer Service Hiring 52

7 Shifts

NOVEMBER 17, 2021

Both situations could have been prevented with proper restaurant inventory management, which gives restaurant operators better oversight over what's in stock and how it is used. There are plenty of good reasons to take inventory on a regular basis: Your restaurant can avoid running out of a key ingredient mid-service. Inventory Basics.

Inventory 370

Inventory Management Management Point of Sale 370

Modern Restaurant Management

JANUARY 30, 2023

Automating these procedures can save about an hour of labor per day while improving the customer experience and equipment uptime, protecting inventory and more. Eliminating Waste Speaking of waste prevention: Imagine discarding $20,000 worth of inventory and closing for two days because of a malfunctioning walk-in cooler.

Technology 474

Technology Fast Casual Waste 2023 474

Modern Restaurant Management

MAY 1, 2024

Ensuring that operational systems are uniform across the business can enable employees at all levels of the organization to come to the same understanding of the organization’s efficiency and work together to find an ideal solution.

Communication 492

Communication Operations Leadership Employee Relations 492

Modern Restaurant Management

JUNE 1, 2020

If your company doesn’t speak with a uniform voice, the message could easily become misconstrued and you may end up spending more time doing damage control. You can strengthen your supply chain by building relationships with multiple suppliers, keeping up with inventory, and communicating disruptions in good time.

Hospitality 455

Hospitality Insurance Food Supply Social Media 455

Culinary Cues

FEBRUARY 2, 2024

Anything worth doing is worth doing world-class whether washing dishes, organizing a cooler or workstation, dicing vegetables, finishing a plate of Kobe beef, taking inventory, or mopping a floor – it’s all important. [] CREATIVITY: Respect means everyone (cooks in particular) has a desire to create something worthy of carrying their signature.

Training 443

Training Customer Service Uniforms Leadership 443

Restaurant365

AUGUST 19, 2021

Restaurant accounting covers all areas of your business, even inventory. While you may think of your restaurant inventory as part of operations, restaurant inventory management should also be considered an accounting function. So, inventory has an important place in your restaurant accounting.

Inventory 147

Inventory Management Management Employee Relations 147

Culinary Cues

MARCH 10, 2022

By far one of the most expensive inventories in a kitchen is china, glassware, and flatware. Who is in control of this? Who can make a difference through efficient use of the machine and the process of washing dishes? The dish washer! Who is responsible for this? The dish washer!

Front of House 450

Front of House Back of House Uniforms Hiring 450

Culinary Cues

NOVEMBER 11, 2022

Right down to their station set-up, organization of pans, cleanliness of cookware, uniforms, the way they cut vegetables and fillet a whole fish – excellence is a habit – make it so! [] SHOW NO TOLERANCE FOR MEDIOCRITY IN ANYTHING. Once excellence sinks in then mediocrity will have no home in your kitchen.

Customer Service 441

Customer Service Customer Experience Point of Sale Presentation 441

Culinary Cues

MARCH 26, 2022

All of the tools are available for inventory control, purchasing systems, cash handling, costing templates, and quality assessment. Yep, it really is much easier than you think, yet…………. [] FAILING TO IMPLEMENT ESSENTIAL CONTROLS. Every business requires controls in pricing, consistency, quality, and cash handling.

Cash Management 464

Cash Management Social Media Restaurant Law Communication 464

Modern Restaurant Management

FEBRUARY 28, 2024

AI-driven analytics are crucial for accurately forecasting consumer trends, helping restaurants optimize inventory and menu offerings based on predictive data. They can swiftly handle orders, manage table allocations, and track inventory in real-time, reducing wait times and preventing stock shortages.

Fast Casual 294

Fast Casual Fine Dining Customer Service Customer Experience 294

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. Whether the task is washing pots, cutting vegetables, or setting up the most intricate plate presentation – that commitment to excellence should prevail. Writing a memo? Do it with excellence in mind. Preparing a menu?

2021 487

2021 Point of Sale Take-out Reference 487

Culinary Cues

SEPTEMBER 14, 2023

DISSHOVELED APPEARANCE: When a once professional looking (well groomed, uniform clean and pressed, shoes clean, station in impeccable order) cook begins to look like he or she simply doesn’t care any longer, then it’s time to pay attention. TRAINING: You can never train too much.

Employee Relations 449

Employee Relations Training Take-out Fine Dining 449

ChowNow

AUGUST 6, 2024

Total Cost of Goods Sold / Total Sales) x 100 = Food Cost Percentage To calculate cost of goods sold, take your existing food inventory during a specific period, add the cost of any food purchased during that period, then subtract your ending inventory. Track inventory. Here are a few tips to get you started: Track expenses.

Insurance 195

Insurance Inventory Food Order Food Supply 195

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

Culinary Cues

SEPTEMBER 21, 2023

He worked in each kitchen area learning how to cut meat and fish, help on large banquets, work every position on the line, take inventories, and even how to make decisions on wines. Now, let’s get you in uniform and I’ll walk you through the kitchen.” But he was ready to jump into the two-year program. Thanks, chef.

Back of House 339

Back of House Hotels Uniforms Certification 339

7 Shifts

MAY 23, 2024

Instead of working with various separate tools for accounting, inventory tracking and management, issuing invoices, scheduling shifts, and processing payroll, 7shifts can provide you with all these features. It is also essential to note inventory wastage due to theft, spoilage, errors, spillage, and the ingredients in your employees' meals.

Operations 221

Operations Kitchen Safety Food Safety Restaurant Law 221

7 Shifts

MAY 1, 2024

This is one of your core restaurant management responsibilities, especially because you handle lots of inventory in and out of your kitchen daily, including the ingredients you use to prepare your menu. One way to reconcile your accounts is by comparing your physical inventory with your inventory records.

Cash Management 221

Cash Management Employee Relations Inventory Beverage 221

Modern Restaurant Management

DECEMBER 21, 2022

Because Cabernet Sauvignon is overplanted, winemakers have been replacing with Cab Franc, so that there’s more inventory. Collaborations : Collaborations, such as partnering with a well-known designer on staff uniforms or bringing in guest chefs for special events and pop-ups, will continue to capture consumer attention.

2023 419

2023 Loyalty Program Fast Casual Customer Experience 419

MBB Hospitality

AUGUST 5, 2024

Effective inventory services are essential for any business aiming to streamline operations, reduce costs, and improve overall efficiency. From retail to restaurant management, the right inventory solutions can make a significant impact on profitability and customer satisfaction.

Inventory 52

Inventory Audits Franchise Franchising 52

The Restaurant Times

AUGUST 10, 2020

Restaurant inventory is readily prone to contamination, theft, and pilferage which adds to the overall costs. Therefore, it is essential to keep a keen eye on the inventory to ensure that there is no wastage or unnecessary expenses. Mentioned below are some vital inventory s that must be looked for. . Perpetual Inventory Form.

Inventory 52

Inventory Operations Waste Food Supply 52

7 Shifts

JULY 1, 2024

Your business name will also appear on your marketing materials, staff uniforms, menu, social media accounts, and advertisements, so make sure it isn't too long or complicated. You should also take consistent liquor inventory to understand how your bar is performing and what brands your customers prefer.

Bar 221

Bar License Food Supply Restaurant Law 221

The Restaurant Times

JUNE 24, 2021

POSist’s Recipe Management feature centralizes recipe management with a single-click update ensuring uniform consistency in quality and standards. Stock and Inventory. The user-friendly interface of the management software made it easier for MATSU executives to train and onboard non-technical staff. FRANCIS SALVA. Restaurant Manager.

Fine Dining 83

Fine Dining Uniforms Customer Experience Dine-in 83

Modern Restaurant Management

JUNE 28, 2024

Enhancing Operations and Customer Experience : The top benefits of AI in restaurants include effective staff scheduling (38 percent), increased sales and revenue (37 percent), personalized marketing and promotions (36 percent), and efficient inventory management (34 percent).

2024 294

2024 Mobile Ordering White Paper Food Order 294

Tableo

JULY 27, 2023

Understanding F&B control Inventory management, cost control, menu engineering and portion control are just a few of the components of restaurant management that go under the umbrella of F&B control. Review and modify par levels frequently to avoid stockouts or surplus inventory. So let’s dive in!

Beverage 75

Beverage Food Inventory Waste 75

Sling

JUNE 8, 2020

If you reach the point where you have to decide between paying the rent and buying new uniforms for your team, rent always comes first — unless everyone ruins their uniform at the same time. These essential expenses may be fixed or variable (e.g., Think of these expenses as the bare minimum your business needs to survive.

Small Business 109

Small Business Cash Management Uniforms Tip Distribution 109

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

Restaurant Engine

DECEMBER 9, 2020

Can you afford to invest in additional uniforms or aprons for your servers? In addition, do you have adequate space for extra refrigerators and freezers to handle the extra inventory and food prep? Do you have enough servers to handle it? Do you have the resources to handle the extra supplies, food, and staff?

Catering 113

Catering Website Management Seasonal Menu Food Supply 113

Lavu

NOVEMBER 27, 2024

Here are the 7 must-have POS features that can transform your business: Inventory Tracking : Reduce food waste by 10% with real-time stock management and automated alerts. Inventory Tracking and Management Managing inventory effectively with your POS system can significantly improve your restaurant’s profits.

POS 78

POS Loyalty Program Online Ordering Point of Sale 78

The Restaurant Group

JANUARY 11, 2024

To establish order and uniformity, you must create a detailed restaurant manual that outlines every detail and step involved in running the business. 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

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. This will help you understand your restaurant's potential for growth and manage your financial situation well.

Point of Sale 221

Point of Sale Seasonal Menu Food Supply Employee Relations 221

Modern Restaurant Management

OCTOBER 16, 2019

Increased inventory availability, faster delivery, better data, and constant innovation add value to the entire supply chain. Before serving as Binswanger Glass CEO, Curran was Senior Vice President for G&K Services, a publicly traded leader in uniform rental and facility products with more than 165,000 customers and 7,800 employees.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

7 Shifts

MAY 23, 2024

It can also be a great step to creating more accurate inventory management! During this time, parents are more concerned with buying their children's books and uniforms than spending $20 on a takeout meal. This is a restaurant revenue management strategy that can help ensure optimal ingredient usage and prevent over-portioning.

Social Media 195

Social Media Loyalty Program Email Marketing Seasonal Menu 195