Focus POS

JUNE 17, 2019

Restaurant Point of Sale Software. What is restaurant point of sale (POS) software? Restaurant point of sale software empowers businesses to control labor costs, manage inventory, and have deeper visibility into business operations. Benefits of Restaurant Point of Sale Software. Flexibility.

Point of Sale 113

Point of Sale Cash Management POS Franchise 113

The Restaurant Times

FEBRUARY 7, 2023

Menu pricing is one of the most underestimated aspects of restaurant management. If your customers don’t think the prices on your menu are reasonable, how great your concept or your food is won’t matter much. This is where the concept of dynamic pricing comes in to help restaurants!

Pricing 52

Pricing Menu Seasonal Menu Point of Sale 52

BNG Point of Sale

OCTOBER 7, 2021

How the Best Point of Sale (POS) Systems for Restaurants Boost Sales and Profit. Quality restaurant and bar point of sale (POS) systems help boost restaurant business efficiency for any restaurant business type. What is a Point of Sale System for Restaurants? Benefits of POS Systems in Restaurants.

Point of Sale 52

Point of Sale 2021 POS Loyalty Program 52

Modern Restaurant Management

APRIL 10, 2024

According to September 2023 numbers from the National Restaurant Association , 49 percent of restaurants reported year-over-year increases in same-store sales. Adapt to Growing Price Fatigue Since the pandemic, controlling food costs has been a major challenge for restaurant operators. Full-service menu prices climbed 4.5

2024 196

2024 2023 Loyalty Program Point of Sale 196

Ken Burgin

JULY 23, 2023

So I asked it to ‘Give me 10 ways ChatGPT’s new Code Interpreter could analyse and improve menu profitability for a restaurant or cafe? Here’s what came back: ChatGPT’s Code Interpreter can add significant value by analysing and improving menu profitability in the following ways: 1.

Menu 113

Menu Seasonal Menu Point of Sale Pricing 113

7 Shifts

JUNE 4, 2021

Break-even point. Sales per labor hour. Ideal menu price. To put it simply, your cost of goods sold is how much it costs you to produce a menu item. As you add together all of your menu items, you can determine the total cost of everything (to you) that you sell to your guests. Food cost percentage.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

Apicbase

MARCH 3, 2023

Although the point-of-sale system (POS) remains the technological heart of restaurants, numerous technologies run behind the scenes these days. This end-to-end solution uses data from your POS to provide insights into sales, food costs, menu engineering and inventory management. Restaurant technology has come a long way.

Point of Sale 52

Point of Sale POS Management Management 52

Restaurant365

JANUARY 4, 2022

Restaurant inventory management plays a key role in overcoming rising food prices. Logistics challenges and labor shortages have fueled rising food prices at the wholesale level. Data from the Bureau of Labor Statistics showed the November Producer Price Index, a measure of wholesale prices, up 9.6% from a year ago.

Inventory 148

Inventory Pricing Management Management 148

MBB Hospitality

FEBRUARY 17, 2021

A good point of sale system is essential for your restaurant. This article discusses a few of the most popular restaurant point of system, or POS, available on the market today and there advantages. Some consider Lightspeed to be the most comprehensive restaurant point of sale system available for restaurant management.

Point of Sale 52

Point of Sale Online Ordering POS Loyalty Program 52

Touch Bistro

JUNE 16, 2021

Running a restaurant is no different, and if you want to be profitable and succeed over the long term, your restaurant menu pricing needs to be accurate. But, how do you accurately price your menu items? 18 Free Restaurant Menu Templates. Restaurant Menu Pricing Based on Ideal Food Cost Percentage.

Pricing 52

Pricing Menu Seasonal Menu Point of Sale 52

Restaurant365

NOVEMBER 12, 2021

Your restaurant’s menu engineering strategy impacts your menu mix, pricing, and your overall profitability. Leveraging a mix of operational reporting tools that focus on menu profitability helps you maximize revenue and adds to your bottom line. How menu engineering works.

Menu 143

Menu Operations Point of Sale POS 143

Chowly

JUNE 7, 2023

It’s called smart pricing. It’s a powerful way restaurants can maximize their revenue and profits with a “right price at the right time” model. Smart pricing encourages optimal capacity without sacrificing customers eager to patronize your business — here’s why.

Pricing 52

Pricing Loyalty Program Point of Sale Cash Management 52

7 Shifts

OCTOBER 31, 2022

When a plan is too wordy, it tends to turn off the reader and can actually prevent them from finishing,” Lauren Fernandez adds that the business plan should be more akin to a sales document, not an A-to-Z tactical roadmap. You can't start a restaurant without a plan. But it doesn't have to be overwhelming. Table of Contents. Download now.

Point of Sale 397

Point of Sale Back of House Document Download 397

Modern Restaurant Management

JANUARY 15, 2024

Themed Menus for the Win : Want to show support for this year’s best teams? Provide special menu options from the cities the contenders hail from – a Philly Cheesesteak if the Eagles make it or a Cuban for Miami. Dive into Super Bowl-specific catering menus and other deals to reach those not leaving the house.

Food Supply 208

Food Supply Point of Sale Back of House Inventory 208

Culinary Cues

APRIL 15, 2023

Here’s the kicker: It cost each restaurant $900 to participate in the week (I guess to cover town wide promotion expenses) and every restaurant must agree to deep discount pricing for guests. My town leaders, bless their hearts, try to figure out ways to strum up cash flow for small businesses. Restaurant week is just one example.

Seasonal Menu 447

Seasonal Menu Café Point of Sale Social Media 447

Culinary Cues

APRIL 23, 2022

The buck seems to always stop with the chef; it’s the chef’s kitchen, the chef’s food cost, and the chef’s menu that drives marginal profit at best. Smart buying involves purchasing fresh ingredients when they are in season and keeping them off menus when they are not. Let’s look at how this works: [] SMART BUYING.

Food 381

Food Seasonal Menu Waste Point of Sale 381

Culinary Cues

JANUARY 23, 2021

When profit is measured in more significant profit from fewer sales then I will make a statement that may cause many chefs scratch their heads in disbelief: “Food cost percentage is far less relevant – it’s all about contribution margin.” In both cases it is sales (the top line) that sets the stage for success. SP = $5.25 /.30.

Point of Sale 450

Point of Sale Front of House Back of House Fine Dining 450

Culinary Cues

NOVEMBER 20, 2023

Every restaurant knows that once a customer walks through the door a sale of food and beverage will likely result. This was a tradition of early holiday shopping, hoping to beat the maddening crowds that typically flood shopping districts and restaurants this time of year. Any man’s death diminishes me because I am involved in mankind.”

Customer Experience 362

Customer Experience Customer Service Food Safety Retail 362

Apicbase

OCTOBER 28, 2022

If CoGs and overheads rise due to inflation, your menu prices should follow. But before adding a flat 5% to each menu item, use these tactics. That way, you can keep price increases minimal. In normal circumstances, when menu prices have to be adjusted, it is usually done strategically and with great caution.

Pricing 98

Pricing Point of Sale Inventory Seasonal Menu 98

Black Box Intelligence

MARCH 17, 2022

Sales growth was 2.7% percentage points from January’s disappointing -0.8% sales growth reported in December. Despite this rebound, the industry is far from returning to the sales growth rates above 8.0% Restaurant sales have slowed down significantly from the robust growth experienced during the majority of last year.

Pricing 52

Pricing Menu Point of Sale Guest Recovery 52

Apicbase

JUNE 2, 2022

Shaving a percentage point off food costs here… eking out a few extra pennies by tightening up inventory procedures… stomping out waste. But… there’s another side to the restaurant profitability equation — menu pricing. What is menu pricing? Menu pricing is the process of assigning a sales price to your menu items.

Pricing 52

Pricing Menu Operations Demo 52

BNG Point of Sale

JULY 15, 2018

Getting a point-of-sale system is one of the first pieces of equipment a restaurant owner debate spending money on when they are investing in a new establishment. Point-of-sale systems have the reputation of being an expensive piece of technology that rings up items and lets you process payments. How is this possible?

Point of Sale 66

Point of Sale Waste POS Cash Management 66

Culinary Cues

JULY 22, 2021

Cookbook sales on Amazon spiked and grocery stores were challenged to keep food on their shelves. Wholesale distributors began to ship or deliver directly to homes to compensate for minimal restaurant sales and liquor stores were deemed “essential” as people began to make their own cocktails to help forget about their isolation.

Guest Recovery 448

Guest Recovery Uniforms Point of Sale Customer Experience 448

Lavu

FEBRUARY 14, 2024

These programs and APIs enable you to track your beer and liquor inventory , units, suppliers, and prices on your device. Incorporating a POS terminal within your bar’s point of sale system elevates the efficiency and accuracy of managing your inventory, directly influencing your ability to grow your business.

POS 164

POS Bar Point of Sale Front of House 164

Culinary Cues

DECEMBER 20, 2021

This casualty has been in the making for some time but adding point of origin supply chain issues has made the loss even more significant. The menu cannot be driven by the chef’s desires, or the operator’s determined concept without a strong partnership with wholesalers. It all seemed to make sense – a service was provided.

Point of Sale 411

Point of Sale Food Supply Supplies Seasonal Menu 411

7 Shifts

NOVEMBER 17, 2021

Because the price of some items changes from week to week, make sure you use the latest price paid as the standard. Total Cost : Multiply the unit price of each item by the amount of that item that you have in your inventory. avocados in the stock room. Table of Contents. Inventory Basics. Best Practices. Other Helpful Tips.

Inventory 370

Inventory Management Management Point of Sale 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. Restaurant Sales Forecasting Method & Techniques. On a macro level, sales forecasting helps a business set growth goals and determine its overall profit and revenue.

Seasonal Menu 370

Seasonal Menu Point of Sale Inventory Food Supply 370

Lavu

MARCH 20, 2020

Boosting sales in your restaurant doesn’t have to be complicated. Add Value to Desserts to Boost Restaurant Sales. The result is a lesser recipe, or worse, a menu of dismal, repetitive dessert options. His point highlights one of the biggest problems for restaurants: Customers don’t find value in the dessert.

Menu 136

Menu Point of Sale Customer Service Customer Experience 136

Culinary Cues

MAY 13, 2023

If you want to build an understanding and even a level of competence with a variety of specific skill sets then clubs, resorts, and hotels may be the only place where that can happen. [] VOLUME: A very busy, well-branded restaurant might generate 5of 6 million in annual sales, where a club or hotel can easy boast four or five times that volume.

Hotels 426

Hotels Point of Sale Cash Management Training 426

Lavu

NOVEMBER 17, 2023

By staying on top of profit margins, you can make informed decisions about pricing, portion sizes, and operational costs, thereby improving your profit margins. Profit margin is a key metric, especially pivotal in restaurant sales, that calculates the percentage of revenue left as profit after covering expenses.

Fast Casual 123

Fast Casual Fine Dining Food Truck Loyalty Program 123

Squirrel Systems

FEBRUARY 16, 2024

In this article, we delve into the anticipated restaurant and menu trends for 2024 and explore how technology, particularly advanced point-of-sale (POS) solutions, can enable restaurateurs to ride the wave of these trends successfully.

2024 52

2024 Technology Menu Mobile Ordering 52

Modern Restaurant Management

JUNE 9, 2022

But independently owned, more agile operations can out-maneuver big brands by leaning on their point of sale (POS) platforms to increase sales and expand their client bases. Let’s say the price of beef goes up. Start small by focusing on key data points to help you move forward.

Front of House 196

Front of House Point of Sale POS Cash Management 196

Modern Restaurant Management

FEBRUARY 2, 2023

They might also want to restock popular brews, with recent research from the International Wine and Spirits Record asserting that the alcohol e-commerce sales will hit $42 billion by 2025. With a solid reference point, you will come closer to landing in the end zone (without going over!) They may find their way onto your menu forever.

Menu 88

Menu Seasonal Menu Point of Sale 2025 88

Modern Restaurant Management

FEBRUARY 27, 2023

Different restaurant models achieve a break-even or profitability point at varying times. Increase Restaurant Sales The best way to increase a restaurant’s cash flow is to increase sales. It also may be time to update the restaurant’s menu. Cross utilizing menu items helps reduce waste and save money.

Cash Management 189

Cash Management Point of Sale Inventory Email Marketing 189

Modern Restaurant Management

DECEMBER 20, 2022

While sales have in many cases, rebounded, operators faced ongoing struggles from inflationary pressure on food costs, hiring and retaining staff, along with supply chain issues and availability of key items. These elements were not offset by topline sales gains so many felt the pressure on the bottom line in actual earnings.

2022 197

2022 Food Supply Point of Sale Dietary Restrictions 197

Hot Schedules

FEBRUARY 3, 2021

Menu Engineering Helps Hospitality Teams to Manage Costs in 2021. O n top of the decreased sales resulting from the pandemic, the hospitality industry is facing an ongoing rise in labor costs and uncertainty regarding supply chain reliability and product availability. Star – Highly popular and with high margins.

Menu 88

Menu Seasonal Menu Food Supply Point of Sale 88

Modern Restaurant Management

APRIL 24, 2023

Most of the year, catering can comprise 10 to 15 percent of your total sales, but during December, if 20 percent of sales are not coming from catering, you’re missing an opportunity. What we do is just include dessert with our catering and we build it right into the price. And you’re getting them for free!).

Catering 197

Catering Website Management Point of Sale Travel 197