Modern Restaurant Management

APRIL 13, 2022

A fragmented supply chain is also increasing ingredient costs, leading restaurants to balance staff churn with a changing menu to keep revenue consistent. Monitoring Supply Can Curb Waste and Loss. For reference, the top four U.S. Retaining and Attracting Employees. Prioritizing Employee Efforts.

POS 215

POS Food Supply Mobile Ordering Point of Sale 215

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

Modern Restaurant Management

MARCH 18, 2024

Chef driven fast casual restaurants feed consumers’ desires for high quality menu items delivered quickly and on the go. Eight-six percent of dames surveyed agreed that chef driven fast casual restaurants are filling a consumer desire for high quality menu items. What do you think are the biggest changes since the last survey?

2024 189

2024 Fast Casual Food Truck Allergens 189

Culinary Cues

AUGUST 7, 2021

So, first step – let’s refer to it as a challenge. Menu item profit margins are typically low, making it difficult for restaurants to find the reserves to pay better wages – why? Restaurant waste nips away at profitability – why? – Pay scales are significantly lower than other industries. Why is this the case?

Social Media 474

Social Media Cash Management Blog Equipment 474

Apicbase

MARCH 25, 2024

When restaurant managers or kitchen staff make poor purchasing choices, they face increased food waste, inflated costs and frustrated customers. By analysing past sales data, it forecasts future demand for menu items. That way, food waste is kept to a minimum and stock remains slim. That’s a daunting task.

Inventory 52

Inventory Management Management Kitchen Safety 52

Modern Restaurant Management

FEBRUARY 4, 2022

Restaurants will also explore delivery options beyond costly third-party partnerships, and hike delivery menu prices to make the channel more lucrative as off-premise demand holds steady. Simplified Menus. Menu variety plays a substantial role in every dining experience. Health-Conscious Food Will Dominate Menus.

2022 218

2022 Customer Service Online Ordering Website Management 218

Restaurant365

JANUARY 4, 2022

Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste. Here are two methods to extend shelf life and minimize waste: Organize, Sort, and Implement “First In, First Out” (FIFO). Build Flexibility into Your Menu for Daily Specials and New Dishes.

Inventory 148

Inventory Pricing Management Management 148

Culinary Cues

SEPTEMBER 27, 2023

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. This needs to change through a different approach to menu planning and pricing and tighter controls on waste and portioning.

Employee Relations 385

Employee Relations Fine Dining Training Communication 385

Restaurant365

SEPTEMBER 10, 2021

The data from inventory management can help you place more accurate orders, calculate exact food costs, make informed menu changes, and address potential sources of food waste. However, it doesn’t account for potential real-life areas of inventory waste, like portioning mistakes, kitchen waste, or server errors.

Inventory 138

Inventory Management Management Point of Sale 138

Cheetah

JULY 1, 2021

Important hidden costs that operators sometimes overlook include waste, gas money and countless billable hours spent on roaming the aisles of wholesale warehouses like Restaurant Depot. JIT also guarantees you get 100% usable product, which translates to zero waste. Increase Profit Margins with Smart Menu Engineering.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

Cheetah

JULY 1, 2021

Important hidden costs that operators sometimes overlook include waste, gas money and countless billable hours spent on roaming the aisles of wholesale warehouses like Restaurant Depot. JIT also guarantees you get 100% usable product, which translates to zero waste. Increase Profit Margins with Smart Menu Engineering.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

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

Restaurant365

MAY 17, 2022

Whenever your restaurant group acquires, counts, transfers, or wastes inventory, it must be entered as a journal entry in your accounting general ledger. Restaurant-specific accounting technology automates the journal entry process. Record waste as an integral part of food inventory management.

Inventory 78

Inventory Management Management Food 78

Restaurant365

MAY 20, 2020

For example, your daily sales numbers show you which menu items are the most profitable and popular as well as the times when the most orders are placed. Using this data, you can pare down your menu to include only star items and predict the number of employees needed to assist during the busiest order times. Controlling food costs.

Inventory 148

Inventory Food Order Customer Experience Waste 148

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

Open for Business

JANUARY 6, 2023

The biggest issues that are top of mind for many chefs right now are the labor crisis , making menu changes that reflect the new normal, finding the right restaurant technology , and deciding which pandemic pivots are now permanent. Menu prices rose by 8.5% She also constantly surveys her menu to make it smart and sustainable.

2023 109

2023 Compost Recycling Waste 109

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. It also plays a key factor in pricing your menu. Average customer headcount.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

Sustainability Beyond the Plate

JANUARY 26, 2017

If you produce 4 cubic yards* (the size of a standard commercial bin, not the smaller ‘cart’) or more of organic waste per week, you must separate and recycle that waste. When people differentiate between these two terms, they could be talking about other non-food organic waste streams like landscaping waste and cow manure.

Recycling 40

Recycling Waste Compost Reference 40

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

Start off simple: streamline your menu. The first thing you should consider is streamlining your delivery menu. Plus it also allows you to reduce your inventory cost as well as waste. Also, though it sounds obvious, don’t forget to consider transportability when revizing your menu. What I’m referring to is virtual brands.

Delivery 146

Delivery Front of House Point of Sale Back of House 146

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. The rapid expansion of ghost kitchens is a key trend that has caught the industry by storm.

2022 98

2022 Front of House Cash Management Online Ordering 98

The Restaurant Times

FEBRUARY 28, 2023

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. Menu Decisions The menu is the restaurant’s heartbeat. What Is Restaurant Data Analytics?

Operations 52

Operations Point of Sale Seasonal Menu Customer Experience 52

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

Tableo

JUNE 28, 2023

The total of your restaurant’s two biggest costs, food and labour, is referred to as the prime cost. Include the cost of all the items used when calculating the price of each menu item. Cross-reference the counts with your inventory records. Analyse the profitability of menu items frequently and alter as necessary.

Audits 40

Audits Inventory Reference Download 40

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

Focus POS

DECEMBER 8, 2021

The right POS system will provide information about recipes and ingredients, allergy information and training videos that staff members can reference when they have a question or want to review processes. As far as restaurant challenges go, inventory mistakes can be some of the costliest.

Mobile Ordering 148

Mobile Ordering Point of Sale Cash Management Food Supply 148

Culinary Digital

FEBRUARY 23, 2023

Global agriculture wastes over 28% of its products, according to reports. World hunger, climate change, economic insecurity, and increasing stress on limited resources are all caused by food loss and waste. Food quality and safety refer to our handling of fresh produce, raw materials, and ingredients. Annually, the U.S.

Sustainability 52

Sustainability Food Agriculture Food Safety 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

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

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

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. The first and easiest food service financing solution is to adjust your menu pricing. Re-evaluate your food costs to ensure you’re charging enough for each menu item. What is your bottom line ?

Cash Management 59

Cash Management Food Website Management Inventory 59

Restaurant365

MARCH 25, 2020

Adjusting how you get your menu items in front of customers could help curb the drop in your sales numbers due to the COVID-19 pandemic. When your customers want to know if they can still get your delicious menu items through takeout and delivery service even if they can no longer dine in, the first place they’ll check is your website.

Delivery 107

Delivery FOH Front of House Mobile Ordering 107

Modern Restaurant Management

DECEMBER 10, 2019

You can also refer to this guide to learn more about managing cash flow. Examine Your Menu : Your menu can have a huge impact on your cash flow. Make sure you keep your menu concise; customers are usually overwhelmed by too many choices, and you can concentrate on delivering fewer dishes of great quality.

Cash Management 124

Cash Management Seasonal Menu Social Media Small Business 124

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

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. Source: Upserve.

Seasonal Menu 52

Seasonal Menu Online Ordering Inventory Waste 52

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

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. By analyzing your stock usage compared to stock counts, you can see trends to forecast future menu item orders. What is forecasting for restaurants?

Inventory 145

Inventory Seasonal Menu Employee Relations Customer Experience 145