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. Inaccurate sales forecasting can result in wasted funds on labor, inventory, and even operating expenses for the restaurant. Why Should You Conduct a Restaurant Forecast?

Seasonal Menu 370

Seasonal Menu Point of Sale Inventory Food Supply 370

Focus POS

DECEMBER 8, 2021

How the right POS system overcomes restaurant challenges. Additionally, a quality POS puts the information employees need right at their fingertips, so they can answer questions on the spot, eliminating the need – and the time — to say, “let me check.” Restaurant challenges don’t have to cripple your operation.

Mobile Ordering 148

Mobile Ordering Point of Sale Cash Management Food Supply 148

Restaurant365

MAY 17, 2022

Tight integration between your r estaurant inventory management software , point of sale (POS) system and restaurant accounting software is essential for executing key restaurant tasks that help control your food costs. Why a POS system is not suitable for inventory management. The POS system doesn’t do analysis.

Inventory 78

Inventory Management Management Food 78

7 Shifts

JUNE 4, 2021

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. Total revenue data, or all of your revenue from income statements or POS sales reports.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

Apicbase

MARCH 28, 2024

The department is responsible for purchasing and managing inventory, food preparation, cooking and plating, menu planning and pricing, food safety, and hygiene. The executive chef manages the kitchen team and oversees menu creation and food production. 86’d – when an item on the menu has run out, it is 86’d.

Back of House 52

Back of House FOH BOH Front of House 52

Mad Mobile

FEBRUARY 26, 2024

Loss, waste, inconsistency — without careful management of bar inventory, you’re quickly losing a decent chunk of money. You may be wasting 10% of product We may be talking about bar inventory here, but food waste trends bear mentioning. Outline procedures for delivery logs, counting, waste tracking and reconciling variances.

Inventory 40

Inventory Bar Management Management 40

7 Shifts

AUGUST 19, 2020

Pandemic or otherwise, staff turnover eats into your profitability and wastes a considerable amount of managers’ time. It will be everyone’s (new and existing employees) guide for instructions, processes and all the answers to common questions, while being a great reference point to ensure staff feel engaged and supported.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

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). Preventing food waste from happening in the first place is the best thing you can do to save on your food cost. 12 tips to keep your kitchen staff focused on food waste reduction.

Compost 88

Compost Food Waste Front of House 88

The Restaurant Times

FEBRUARY 28, 2023

Modern POS systems, for instance, can show you metrics like the frequency of requests for extra ingredients. 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.

Operations 52

Operations Point of Sale Seasonal Menu Customer Experience 52

The Restaurant Times

FEBRUARY 22, 2022

Investing in labour-saving technologies and providing simple and fewer menu selections, for example, has allowed them to free up cash flow and recruit more people or raise compensation. It’s no longer about waste and environmental damage. Restaurant Tech. And these aren’t innocuous adjustments.

2022 98

2022 Front of House Cash Management Online Ordering 98

Clover - Restaurants

APRIL 25, 2024

Here are some top reasons you should have recipe cards for your restaurant: To maintain quality and consistency: Even the most seasoned chef needs a reference every now and then. To help control cost: By precisely documenting ingredient quantities, recipe cards can help minimize food waste –and as a result, optimize profitability.

Design 52

Design Loyalty Program Social Media Allergens 52

Deliverect

AUGUST 31, 2020

What this means is making sure that your delivery sales get input into your POS as they come through and not waiting till the end of the day to send them all through at once. Start off simple: streamline your menu. The first thing you should consider is streamlining your delivery menu. What I’m referring to is virtual brands.

Delivery 146

Delivery Front of House Point of Sale Back of House 146

Restaurant365

JUNE 4, 2021

In addition, consider implementing what is commonly referred to as “SMART” goals: Specific, Measurable, Achievable, Relevant, and Time-Bound). Loyal customers return to your restaurant over and over, and they also refer friends and family to your business. Promote Your Top-Selling, Highest-Margin Menu Items.

Loyalty Program 78

Loyalty Program Point of Sale Inventory Customer Service 78

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. Corporate restaurant groups have recently added a new term to the restaurant tech glossary: Unified Commerce.

Online Ordering 40

Online Ordering Customer Experience Point of Sale Retail 40

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. Introduce POS Technology.

Seasonal Menu 52

Seasonal Menu Online Ordering Inventory Waste 52

The Restaurant Times

JANUARY 11, 2023

Automated order-taking refers to technology, operating systems, or software that take orders from customers and respond to them automatically. Customers are already looking forward to restaurants suggesting menu options based on their order history. Customers can look at the menu, place orders, and pay for food from their phones.

Ordering 52

Ordering Online Ordering Mobile Ordering Loyalty Program 52

BNG Point of Sale

SEPTEMBER 7, 2021

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. The big question is how to go about implementing this without compromising the quality of your menu items.

Point of Sale 52

Point of Sale Inventory Food Supply Seasonal Menu 52

Restaurant Engine

AUGUST 2, 2020

The abilities of an ERP to reduce food waste and pilferage, as well as the reduction of billable labor for inventory management, are the key value propositions for restaurateurs. Whenever a restaurant receives a delivery, the receiving staff must refer to the ERP system to validate the quantity and unit prices. Food Waste.

Inventory 80

Inventory Management Management Point of Sale 80

BNG Point of Sale

SEPTEMBER 2, 2021

Although this may seem low compared to other industries, it is because restaurants are impacted by what is commonly referred to as the big three expenses, namely: labor, overheads, and cost of goods sold. . Reduce Food Waste . In the kitchen, develop a laser focus on reducing food waste. Menu Item Evaluation .

Food Truck 52

Food Truck Loyalty Program Food Point of Sale 52

BNG Point of Sale

JUNE 21, 2021

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. Menu items can be tightly defined and food costs easily tabulated. Revisit Menu Pricing and Offerings. Full-Service Restaurants.

Fast Casual 52

Fast Casual Food Truck Customer Service Online Ordering 52

BNG Point of Sale

AUGUST 25, 2021

1: Expand Your Service Capabilities with POS Software . Whether customers reference your menu on your website or through the help of an outside delivery service, online ordering has become a more common and more convenient way for customers to support local restaurants. . 3: Review and Optimize Your Menu .

Loyalty Program 52

Loyalty Program Social Media Point of Sale Customer Service 52

Restaurant365

MAY 27, 2021

For restaurants, forecasting involves estimating crucial information like future sales, customer traffic, or menu ordering mix based on historical data. CoGS may have fluctuated during the last year as you pivoted your business model to a limited menu, takeout, or delivery. Minimize Overtime. Calculate Your Recipe Costs.

Point of Sale 78

Point of Sale Inventory Waste Food Order 78

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. Table of contents What is restaurant operations management? How to improve restaurant operations management What is restaurant operations management?

Operations 78

Operations Management Management Inventory 78

Restaurant365

JANUARY 28, 2020

Forecasting for restaurants is estimating key metrics like future sales, customer traffic, or menu item ordering mix based on historical sales data, economic trends, or market analysis. Sales forecasts , based on integrated POS data pulled from your restaurant operations software , are particularly powerful tools in the restaurant industry.

Inventory 145

Inventory Seasonal Menu Employee Relations Customer Experience 145

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 Fast Casual Seasonal Menu 52

Modern Restaurant Management

DECEMBER 21, 2022

Instead, as these solutions advance, companies should refer to their technology as “Smart Carts,” or something in the same vein, to give a more accurate representation of what they provide and come off as warm and welcoming tools designed to elevate hospitality. . Review menu items and strip away the slow movers.

2023 197

2023 Loyalty Program Mobile Ordering Customer Experience 197

Clover - Restaurants

MAY 3, 2024

Refer to proper food safety guidelines that apply to your unique restaurant operations to choose the materials that help you meet them. Use the first-in, first-out method to use ingredients that are closer to spoiling first, so that you can decrease food waste. Frequently empty and wash waste bins. Clean menus.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

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

Lavu

JANUARY 21, 2020

Accounting refers to the collection, interpretation, classification, analysis, and reporting of financial data. You will be able to determine which expenses cost you the most or which menu items are selling the best. You will know how much you are spending on labor or creating each menu item, and your best and worst sellers.

Cash Management 78

Cash Management Point of Sale Inventory Information 78

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. . Reduce POS (Point Of Sale) System Cost . You can reduce your POS systems cost by researching and comparing the prices of various vendors.

Employee Relations 52

Employee Relations License Point of Sale Food Supply 52

Marketman

AUGUST 4, 2019

If your POS system includes analytics, it may be able to automatically provide this information. Items that were lost due to spoilage or waste, or even theft? Armed with your monthly food cost, you now need to know what the cost is to create your mouth-watering menu items. Is kitchen staff wasting perfectly good food?

Food 40

Food Inventory Seasonal Menu Waste 40

Marketman

AUGUST 4, 2019

If your POS system includes analytics, it may be able to automatically provide this information. Items that were lost due to spoilage or waste, or even theft? Armed with your monthly food cost, you now need to know what the cost is to create your mouth-watering menu items. Is kitchen staff wasting perfectly good food?

Food 40

Food Inventory Seasonal Menu Waste 40

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

The Restaurant Times

AUGUST 5, 2022

In fact, accounting software in restaurants has seen a 21 percent rise in popularity since 2018, second only to POS technology and payment processing. You can find out what your best-selling menu items are as well as narrow down on your most costly expenses. Traditional accounting methods need to import data from your POS system.

Cash Management 52

Cash Management Point of Sale Inventory Employee Relations 52

Restaurant Clicks

FEBRUARY 21, 2020

A good rule of thumb to follow when considering your menu items is the rule of thirds. Menu items like potatoes (in all forms) and sodas are meant to be served alongside main dishes, and they both see very high profit margins. In this case, the rest of the profits are made up by other menu items like wines or side dishes.

License 79

License 2020 Food Truck Equipment 79

Touch Bistro

MARCH 25, 2021

The process is sometimes referred to as organizational socialization and includes collecting paperwork, orienting new hires within your company’s culture, and providing restaurant employees with hands-on training. Hands-on menu training and tasting. Familiarize both teams with a menu tasting and training.

Hiring 52

Hiring Employee Relations FOH BOH 52

BNG Point of Sale

AUGUST 27, 2021

Your gross profit margin is what is left over from your revenue earned after deducting the cost of goods sold (CoGS), the cost of ingredients for your menu items. Cost of Goods: The total cost of the inventory utilized to produce food and beverage items during a certain period is referred to as the cost of goods sold (CoGS) in this context.

Point of Sale 52

Point of Sale Social Media Customer Service Online Ordering 52