Squirrel Systems

APRIL 11, 2024

Creating efficiencies at your restaurant using Mobile POS solutions Understanding how to keep your restaurant patio operations profitable requires a strategic look at your on-the-floor dynamics. For many, dining at restaurants in the summer has a special charm, as one of the only times in a year we get to dine outdoors.

POS 97

POS Operations Mobile Ordering Front of House 97

Culinary Cues

OCTOBER 27, 2023

In a restaurant centric operation, it is the management team, including marketing, who determines the expressed needs of the market, what specific dishes would draw the most guest support, and how to manage all to ensure maximization of profit. Emotional connections are a significant driver in these operations. This menu is who I am.”

Hiring 392

Hiring Training Pricing Leadership 392

Hot Schedules

JULY 15, 2021

Mitigating Cost Price Inflation Via Supplier Management. T echnology alone can’t affect the causes of cost price inflation. All operators have them, but often they drift from being prescriptive to becoming optional with ad-hoc orders being placed across a variety of suppliers. No more special cases. Related Posts.

Pricing 148

Pricing Management Management Cash Management 148

Modern Restaurant Management

NOVEMBER 30, 2023

By investing in a data-driven POS platform, restaurant operators can address labor challenges, fine-tune their stock management, design promotions based on current trends, reduce human error and more. This shift underscores the evolution of POS systems from mere transactional tools to comprehensive data hubs.

POS 120

POS Operations Loyalty Program Seasonal Menu 120

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

Modern Restaurant Management

SEPTEMBER 9, 2021

The data to analyze with food is the following: food sales, food costs, sales mixture, food inventory, cost of goods sold, menu pricing, invoice reviews for accuracy of pricing, stock on hand, beginning and end of day protein counts, and daily sold items. They have to price it on the menu and add it to the inventory. Food Costs.

Pricing 204

Pricing Food Seasonal Menu Food Order 204

Ken Burgin

OCTOBER 19, 2021

Operators still holding the price of meals to what they were 12 months ago are bearing the brunt of massive increases in the cost of ingredients. Setting prices is approached with fear and anxiety by many restaurant and cafe operators, but it’s a unique opportunity to use your marketing and financial skills and make more money.

Pricing 158

Pricing Menu Seasonal Menu Food Supply 158

Culinary Cues

JANUARY 20, 2024

There’s a reactionary movement that I keep seeing in restaurants; a movement that assumes the answer to the restaurant bottom line is to take more and give less or give too much to justify raising prices. A menu should thus be designed and priced to make those items seem essential.

Fine Dining 389

Fine Dining Food Truck Back of House Pricing 389

Squirrel Systems

MARCH 3, 2024

In today’s competitive dining industry, maintaining profitability while keeping prices stable is a significant challenge for restaurateurs. High operating costs, fluctuating commodity prices, and the ever-evolving preferences of guests can all squeeze margins.

Pricing 52

Pricing Loyalty Program Waste Social Media 52

Modern Restaurant Management

APRIL 10, 2024

Restaurant operators have faced stiff headwinds since 2020, with a near-constant swirl of inflation, supply chain and labor challenges. But if last year was any indicator, restaurant operators are on the road to relief in 2024. Here’s how restaurant operators can evolve with them. Full-service menu prices climbed 4.5

2024 193

2024 2023 Loyalty Program Point of Sale 193

Cheetah

SEPTEMBER 30, 2021

Learn how this affects your business, from restaurant suppliers struggling to keep up, to rising food prices led by labor shortages and increased consumer demand for quick, cheap food. Energy prices are very high right now too. Restaurants with special needs for this period and after it should prepare well in advance.

Food Supply 148

Food Supply Supplies Pricing Food 148

7 Shifts

FEBRUARY 4, 2021

Your time is worth money, so the price is worth it for the amount that I've been able to save.” They have even created a COVID-19 template to help them schedule staff to match how their labor operations changed since the pandemic. As a business owner, you're not funneled special information or anything.

Operations 370

Operations Book Communication Small Business 370

7 Shifts

MAY 23, 2024

Prime Cost: This represents your restaurant's largest expenses Controllable Income: Measures how much profit you have left over after deducting controllable expenses like COGS, labor, and direct operating expenses from your sales Operating Expenses: Costs incurred in the daily operations of your restaurant What are the top 3 expenses of restaurants?

Point of Sale 222

Point of Sale Seasonal Menu Food Supply Cash Management 222

Sling

MAY 9, 2023

Efficient and effective restaurant operations don’t just happen. In this article, we discuss some of the best ways to improve your restaurant operations and introduce you to the tools that can help make that easier. Table of contents What is restaurant operations? They take purposeful planning and work to build and maintain.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

7 Shifts

MAY 31, 2024

Let’s be honest - you’re a restaurant operator, not a marketing expert. Price: Contact them for a custom quote Mailchimp If you're new to email marketing, Mailchimp is your best choice. Price: Free (1,000 monthly emails), Essentials - $6.50/month Price: Free (7-day trial), Pro - $129.95/month,

2024 195

2024 Marketing Email Marketing SEO 195

Modern Restaurant Management

JANUARY 15, 2024

Provide special menu options from the cities the contenders hail from – a Philly Cheesesteak if the Eagles make it or a Cuban for Miami. Each year, it is estimated that about 1 billion chicken wings are eaten on Super Bowl Sunday, so operators must keep a large supply of wings on hand for those hungry football fans.

Food Supply 204

Food Supply Point of Sale Back of House Inventory 204

Restaurant Business

JANUARY 13, 2023

Over the last several years, dramatic shifts in both the restaurant industry as well as consumer priorities have changed the way operators run their businesses. As a result, some operators have turned to products that are not only better for the planet but also offer them the reliability they need and the taste consumers crave.

Sustainability 105

Sustainability Operations Food Supply Consumer Goods 105

Touch Bistro

JULY 26, 2021

We’re sharing ideas for Labor Day restaurant specials that will help you maximize profits and make your restaurant a Labor Day destination for years to come. In this article you’ll learn: How Labor Day can impact your restaurant How to plan Labor Day promotions 14 Labor Day restaurant specials to try this September. All hands on deck?

Specials 99

Specials 2021 Seasonal Menu Email Marketing 99

Culinary Cues

JANUARY 23, 2021

How you approach profit will determine what your physical plant will look like, the scope of sophistication in your kitchen, who your vendors will be, how many employees you will hire and the depth of their experience, where you advertise and how much you invest in that, your table top appointments, and even your hours of operation.

Point of Sale 450

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

Culinary Cues

MAY 13, 2023

Oftentimes these properties boast a few a ’la carte restaurants, room service, special property events, banquets, weddings, buffets, and three meals a day in at least one of their outlets. As an example – garde manger really only exists in these types of properties where cold food can rule the day with banquets and special events.

Hotels 426

Hotels Point of Sale Cash Management Training 426

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. Therefore, restaurants must keep the menu at the heart of all restaurant operations and business plans.

Pricing 52

Pricing Menu Seasonal Menu Point of Sale 52

Culinary Cues

AUGUST 21, 2023

Food was only surpassed by the breadth of wine lists and depth of distilled beverages, high priced art on the walls, enormously expensive glassware, Italian bone china plates, and custom sterling flatware. The entire experience was elevated and so were prices. Some partnered to this end, while others struggled or closed.

Back of House 390

Back of House Food Supply Government Dine-in 390

Cheetah

SEPTEMBER 30, 2021

But the root cause of the current food chain crisis and rising food prices runs deeper than that. Learn how this affects your business, from restaurant suppliers struggling to keep up, to rising food prices led by labor shortages and increased consumer demand for quick, cheap food. Energy prices are very high right now too.

Food Supply 78

Food Supply Supplies Pricing Food 78

Culinary Cues

NOVEMBER 6, 2022

I have worked in and in my later years consulted for operations where it was the hope of profit that drove all decisions and been part of those who aligned with a higher calling, a calling that led to success on a whole different level. Ironically, in so many of these operations – financial success comes because of this higher purpose.

Food Truck 393

Food Truck Customer Service Customer Experience Food Supply 393

ChowNow

MAY 22, 2024

Our partners at MarketMan specialize in reducing Cost of Goods Sold (COGS) and have tips to cut expenses by as much as 10% to free up more profits. Prices of ingredients, supplies, and packaging fluctuate all the time, while impacting the bottom line. Here’s what the experts shared with us.

Inventory 78

Inventory Management Management Back of House 78

Apicbase

MARCH 28, 2024

Restaurant back-of-house operations form the backbone of a restaurant’s success. In this article, we explore the key differences between the front and back of the house in a restaurant and discuss the best ways to integrate FOH and BOH operations. Let’s take a more detailed look at precisely what BOH operations entail.

Back of House 52

Back of House FOH BOH Front of House 52

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. By continuously monitoring and optimizing profit margins, owners can unlock valuable insights that can guide them towards effective cost management and operational efficiency.

Fast Casual 123

Fast Casual Fine Dining Food Truck Loyalty Program 123

The Restaurant Times

NOVEMBER 8, 2021

You need to carefully price your restaurant menu to make it to the top and earn as much as possible. While it’s understandable that you want to make a profit, being overly aggressive with your menu pricing can drive the customer away. It is about the right balance when applying your pricing strategies. .

Pricing 59

Pricing Menu Consumer Goods Seasonal Menu 59

Culinary Cues

OCTOBER 30, 2023

Is it worth it” (not necessarily price) seemed to rise as a real factor in determining the long-term success of a restaurant. If, on the other hand you want to operate a hot dog stand then make sure you are relentlessly in pursuit of the label “most unbelievably outrageous hot dog to be found anywhere on the planet”.

Fine Dining 353

Fine Dining Front of House Dine-in 2016 353

Culinary Cues

AUGUST 28, 2020

For the restaurant operator caught up in the current, somewhat bleak reality of the business environment we are living in – there is hope in knowing how resilient the business of food can be. I don’t know what that means for your operation but take an inventory and look for the sensual interaction with guests.

Social Media 436

Social Media Communication Loyalty Program Training 436

Modern Restaurant Management

JULY 21, 2022

Inflation is still climbing, but it's not all bad news for operators??. Come June, the Labor Department's Consumer Price Index saw that annual rate climb even further to 9.1 Come June, the Labor Department's Consumer Price Index saw that annual rate climb even further to 9.1 Special occasion dining is on the rise.

2022 176

2022 2005 Fast Casual Consumer Goods 176

Modern Restaurant Management

FEBRUARY 27, 2023

While most restaurant operators will seek outside funding to get the second location running, it still takes time for a unit to become profitable once the doors open. Businesses can run promotions, such as early bird specials, to attract budget-conscious diners and use an email database to get the word out.

Cash Management 186

Cash Management Point of Sale Inventory Email Marketing 186

Culinary Cues

APRIL 18, 2023

In all cases the expectation is at the very least – acceptable food quality, and in some cases the expectation is extraordinary food (price has much to do with expectations). Value goes way beyond price, it must include memories, excitement, personal attention, hospitality, education, and a generous dose of WOW! A great story.

Food Truck 319

Food Truck Back of House Education Training 319

7 Shifts

JULY 14, 2020

Enhanced focus on sanitization and social distancing have become the minimum restaurant operating requirements during the pandemic. Some service providers offer special prices/packages knowing these are tough times for restaurants so find out if labor, materials, equipment, and chemicals are included in the pricing.

Management 370

Management Management Kitchen Safety Equipment 370

Restaurant Business

JUNE 3, 2024

In an increasingly complex and expensive labor market, automated coffee solutions can significantly enhance margins for coffee operators. For operators, this poses a critical question: how can consumers be drawn back out of the home for coffee purchases? For most Americans, coffee is a part of their life.

Supplies 64

Supplies 2024 Beverage Customer Experience 64

Culinary Cues

MAY 8, 2023

It is very rare that any owner/operator demands a chef work that much, we just feel responsible and hate to ask our staff to work as hard as they do and not find the chef present to help, encourage, critique, and celebrate. To a degree, we work those hours because it is our job to do so.

Kitchen Safety 428

Kitchen Safety Food Safety Coaching Training 428

Modern Restaurant Management

APRIL 22, 2024

When leveraging ATO and accounts with stolen payment methods, fraudsters can either sell the entire account or use the stolen payment methods to sell goods at a “discounted” price to unsuspecting consumers, particularly those that frequent groups focused on couponing, frugal living, etc. more likely to be targeted.

Food 199

Food Loyalty Program Consumer Goods Customer Experience 199