Modern Restaurant Management

APRIL 13, 2022

Monitoring Supply Can Curb Waste and Loss. Imagine that your restaurant uses 500 onions a week: with this new technology, once you get down to a certain pre-set amount, an automated order request can be sent out to your supplier to ensure that you receive your next shipment before you run out. For reference, the top four U.S.

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POS Food Supply Mobile Ordering Point of Sale 215

The Restaurant Times

JANUARY 11, 2023

And automated order taking, well, it is going to be one of the top trends in the restaurant industry in 2023. . Automated order-taking refers to technology, operating systems, or software that take orders from customers and respond to them automatically. Why Should You Integrate Automated Order Taking?

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Ordering Online Ordering Mobile Ordering Loyalty Program 52

Modern Restaurant Management

MARCH 9, 2022

We've all ordered our favorite food online at least once from a local restaurant, and it was cold when it arrived at our doorstep. Events like this not only ruined our entire eating experience, but also prevented us from ordering food from this restaurant for a while. of overall waste generated in 2021.

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Compost Sustainability Online Ordering Kitchen Safety 208

7 Shifts

AUGUST 6, 2021

On a micro level, forecasting helps a restaurant plan for inventory orders and how many employees need to work each shift to make and sell food. Inaccurate sales forecasting can result in wasted funds on labor, inventory, and even operating expenses for the restaurant. Reference sales data from the same time in the past few years.

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Seasonal Menu Point of Sale Inventory Food Supply 370

7 Shifts

SEPTEMBER 16, 2021

You won't be able to refer to your previous restaurant opening playbook and follow it to the letter. The benefits of this decision include relying on a proven business model, which will ease the opening and operating process, as you'll be able to refer to what worked (and what is working) at your original location. Supplier Sourcing.

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Management Management Document Hiring 370

Lavu

NOVEMBER 17, 2023

This process, often referred to as determining the “profit margin by subtracting,” includes factoring in the cost of ingredients, labor costs, overhead expenses, and other operational expenses. This involves sourcing wholesale ingredients, reducing waste, and adjusting menu prices as needed.

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Fast Casual Fine Dining Food Truck Loyalty Program 123

Apicbase

MARCH 28, 2024

The restaurant profit margin takes into account all your revenue streams, from in-house dining and takeaway orders to branded merchandise and meal kits. It tells you how efficient or wasteful your operations are, helping you reduce waste and lower your food costs. It takes into account your COGS, overheads, and variable costs.

Food Truck 52

Food Truck Front of House Allergens Inventory 52

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.

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Inventory Management Management Point of Sale 138

The Restaurant Times

FEBRUARY 22, 2022

Restaurant startup developments in recent years have included a variety of food delivery alternatives, company expansion, service innovation, extended online ordering, assemble-your-meal popup businesses, and many others. . It’s no longer about waste and environmental damage.

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2022 Front of House Cash Management Online Ordering 98

Modern Restaurant Management

FEBRUARY 4, 2022

A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. Water pollution and plastic waste have made many people look at restaurants. Ghost kitchens of 2019 almost exclusively referred to restaurants that worked only through third-party delivery services.

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2022 Customer Service Online Ordering Website Management 218

7 Shifts

AUGUST 19, 2020

Pandemic or otherwise, staff turnover eats into your profitability and wastes a considerable amount of managers’ time. In order to help new staff learn the ropes, you need to create a comprehensive restaurant staff training manual. Detailed instructions on how to use the POS system.

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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. Train your store-level managers.

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Compost Food Waste Front of House 88

Apicbase

MARCH 28, 2024

Pot washers : are responsible for cleaning pots, pans, dishes, and cutlery, keeping the kitchen clean, and disposing of waste. This person organises tickets and checks orders are going out correctly. Behind – for safety to let someone know where you are All day – the total number of current orders for a menu item.

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Back of House FOH BOH Front of House 52

Restaurant365

JANUARY 4, 2022

Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste. The more frequently you count inventory, the better it can inform your ordering and other food-related decisions to help counter rising food prices. As a restaurant operator, you are trying to avoid wasted inventory at all costs.

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Inventory Pricing Management Management 148

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. Inventory management can prompt managers to order when supplies reach a set threshold to avoid higher costs.

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Mobile Ordering Point of Sale Cash Management Food Supply 148

Goliath Consulting

JUNE 15, 2021

This has resulted in under-ordering (and dissatisfied customers) or over-ordering (and increased waste). Problems such as over or under-ordering, food waste, supplier unpredictability, negative customer satisfaction and impact on the restaurant’s reputation can all stem from ineffective inventory management (5).

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Supplies Food Supply Fast Casual Front of House 165

Modern Restaurant Management

FEBRUARY 2, 2023

This Super Bowl season, your plays should showcase accurate forecasting, efficient ordering, and menus engineered to earn cheers from both teams. With more food comes the potential for more waste. restaurants rack up 22-33 billion pounds of food waste per year. One in seven Americans will order takeout on Super Bowl Sunday.

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Menu Seasonal Menu Point of Sale 2025 88

Mad Mobile

FEBRUARY 26, 2024

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. Loss, waste, inconsistency — without careful management of bar inventory, you’re quickly losing a decent chunk of money. Take these lessons to heart.

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Inventory Bar Management Management 40

Deliverect

AUGUST 31, 2020

When ordering from these big delivery platforms, customers already have to make a big decision when it comes to choosing a restaurant to order from. Plus it also allows you to reduce your inventory cost as well as waste. What I’m referring to is virtual brands. Start off simple: streamline your menu.

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Delivery Front of House Point of Sale Back of House 146

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.

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Inventory Food Order Customer Experience Waste 148

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.

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Recycling Waste Compost Reference 40

OneDine

SEPTEMBER 26, 2023

With a digital interface, such as OneDine’s mobile ordering interface, you can prioritize these high-profit items with images, or higher in the menu. Streamlining Menu Offerings: A concise menu not only simplifies decision-making for customers but also helps reduce food waste and lowers inventory costs. Blanket rewards are OUT!

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Loyalty Program Social Media Sustainability Waste 52

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.

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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

MAY 17, 2022

A POS system provides automated inventory tracking based on customer orders. 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. That’s great.

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Inventory Management Management Food 78

SpotOn

MARCH 18, 2024

There's also the quick-service restaurant model, where guests order and pay for simple dishes created right away, similar to the modern bistro. When implementing a prix fixe menu, restaurant staff often are more relaxed when serving guests who would otherwise order a variety of food items from an a la carte menu.

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Menu Dietary Restrictions Fine Dining Seasonal Menu 98

Ken Burgin

MAY 17, 2022

Friction between floor staff and kitchen is wasteful and unnecessary, but it won’t go away by itself. Refer to communication skills right from the beginning. Review the booking and order process. When the kitchen is flooded with orders, tempers will rise. Include teamwork in Job Descriptions. Fix broken equipment.

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Front of House Kitchen Safety Training Leadership 74

Restaurant365

FEBRUARY 22, 2022

There’s sales and customer data, labor performance data, and even data telling you how much food you waste. While restaurant reporting refers to your numbers, restaurant analytics, on the other hand, provide actionable insights. You must also count your inventory by hand, accounting for what is lost in spoilage or waste.

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Point of Sale POS Inventory Seasonal Menu 147

Apicbase

APRIL 11, 2024

Restaurant back office software refers to digital tools used by restaurants to manage back of house operations and administrative tasks. Standard features include inventory management, labour scheduling, waste tracking, accounting, and analytics. This automation saves time and leads to more accurate production and less waste.

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Operations Back of House Allergens Front of House 52

Xtra Chef

OCTOBER 28, 2020

Having too much cash tied up in inventory can lead to negative cash flow and food waste if ingredients aren’t used before their expiration date. It tells you how much you spend on food and includes all your food waste. You can refer to it by its dollar value or physical amount. What is Restaurant Inventory Management?

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Inventory Management Management Cash Management 78

Restaurant365

MAY 10, 2022

References. Don’t waste time scheduling a separate phone screen. While this may be out of order in your process, eliminating steps will help you get a jump on the sought-after candidates. In speeding up the reference process, look at your requirements. How many references do you require? Review application.

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Recruiting Hiring Reference Email Marketing 78

SpotOn

APRIL 2, 2024

Pandemic-era dining meant QR codes, online ordering , expanded delivery options, and lean staffing. Omnichannel means that guests have a convenient way to order and pay no matter where they are. A guest places an online order and receives loyalty points for their tuna poke bowl. Call it the Omnichannel Era.

Online Ordering 40

Online Ordering Customer Experience Point of Sale Retail 40

Perfect Daily Grind

MAY 10, 2022

With growing pressure to minimise the amount of waste produced by the coffee supply chain , there is understandably interest from food and pharmaceutical companies about reusing the byproducts of coffee production as functional ingredients. The smooth outer skin of the cherry is referred to as the exocarp. Enjoyed this?

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Compost Food Supply Waste Article 196

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. You can get to the bottom of a menu’s success or failure by assembling information such as most ordered meals with repetitive orders and customer feedback.

Operations 52

Operations Point of Sale Seasonal Menu Customer Experience 52

Perfect Daily Grind

AUGUST 1, 2022

in Chinese) to keep up with orders. Waste has also been an issue for some coffee shops in Shanghai. Towards the beginning of the lockdown, café owners were continuing to order regular levels of stock, such as milk and coffee beans. Initially, customers were not allowed to eat or drink inside coffee shops.

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2022 Café Article Customer Service 125

Cheetah

FEBRUARY 2, 2021

While it affects our bottom line, let’s not forget the effects of food waste on our environment and our communities in general. To find relevant data, you can look at past sales or business outcomes like customer orders, sales, operations, finance, or marketing projections.

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Small Business Food Supply Point of Sale Inventory 78

Clover - Restaurants

MAY 3, 2024

A recent survey by P&G Professional found more than 92% of Americans say it’s very important to see a visibly clean restaurant when they’re dining indoors, outdoors, and when ordering takeout. Refer to proper food safety guidelines that apply to your unique restaurant operations to choose the materials that help you meet them.

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Kitchen Safety Food Safety Food Food Supply 52