MBB Hospitality

NOVEMBER 15, 2023

It involves tracking the cost of each ingredient, understanding seasonality, and recognizing price fluctuations. Using cost percentage formulas, you can determine the ideal cost for each item on your menu. Leveraging technology can streamline these processes, reducing waste and ensuring precise portion control.

Seasonal Menu 52

Seasonal Menu Food Waste Loyalty Program 52

Modern Restaurant Management

JANUARY 8, 2024

Consider, for instance, a scenario in which your Point of Sale (POS) system can forecast the popularity of a new dish based on historical customer behaviour. This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits.

2024 215

2024 Loyalty Program Cash Management Customer Experience 215

Focus POS

DECEMBER 3, 2019

Sustainability is about cutting costs, eliminating waste, and improving your bottom line. Another part of becoming a sustainable restaurant is to purchase in season produce. Cut the Waste. Food waste is a huge problem in the United States; it makes up about 30-40% of the food supply. When possible, buy in bulk.

Sustainability 128

Sustainability Transportation Mobile Ordering Waste 128

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. In normal circumstances, when menu prices have to be adjusted, it is usually done strategically and with great caution. Use these tactics before you add a flat 5% to your menu.

Pricing 98

Pricing Point of Sale Inventory Seasonal Menu 98

The Rail

MARCH 27, 2024

By Emma Carter, Contributor The 2024 National Restaurant Association report shows that sales are up and restaurants are hiring. Reduce the food waste you generate. From employee turnover rate to who makes the most sales, using data science for restaurants helps with employee management. Menu optimization isn’t a once-off task.

Email Marketing 52

Email Marketing 2024 Point of Sale Seasonal Menu 52

Restaurant365

JANUARY 7, 2022

Yet, unfortunately, it looks as if we are to have another winter season of adjustments ahead with the Omnicron variant predicted to peak in the United States in January of 2022. Upgrading to a handheld point-of-sale device will save your servers valuable time when taking guest orders. Create a winter menu.

Outdoor 148

Outdoor Seasonal Menu Point of Sale Dine-in 148

Mad Mobile

MARCH 1, 2024

In a study by the Wharton School , researchers found that using tabletop technology can improve sales by 9.74% and productivity by 10.77%. High-quality menu imagery per dish In the age of digital dining, restaurant tablets offer a tantalizing upgrade to traditional menus with their ability to showcase high-quality imagery for each dish.

Seasonal Menu 40

Seasonal Menu POS Loyalty Program Customer Experience 40

Restaurant365

DECEMBER 11, 2020

operators, mostly sales) minus your cash outflows (your operating costs, like food and drink, payroll, rent, etc.) For instance, you may need to proactively adjust your labor to meet a seasonal drop in sales, or plan for the best time to spend cash on any needed maintenance or upgrades. Cost out your menu items and recipes.

2021 136

2021 Cash Management Management Management 136

The Restaurant Times

FEBRUARY 28, 2023

Modern POS systems, for instance, can show you metrics like the frequency of requests for extra ingredients. Modern POS systems, for instance, can show you metrics like the frequency of requests for extra ingredients. Analytics provide information beyond financial data and key performance indicators (KPIs), such as sales and profits.

Operations 52

Operations Point of Sale Seasonal Menu Customer Experience 52

Lavu

DECEMBER 9, 2019

Restaurants that succeed in improving their food costs without immediately resorting to band-aid strategies like raising their menu prices or trying to work with less staff gain a tremendous competitive advantage. Minimize Waste. In fact, it’s one of the biggest contributors to the current food waste problem.

Food 91

Food Point of Sale Seasonal Menu Waste 91

Margin Edge

FEBRUARY 3, 2022

Thanks to having a sales team made up exclusively of former operators, chefs and general managers, with 350+ years’ of collective experience, we’ve picked their brains and come up with a list of six ways restaurants can make a big impact in 2022 based on their experiences and tried-and-true tricks. Track waste. Keep your menu seasonal.

2022 98

2022 Food Seasonal Menu Waste 98

Open for Business

OCTOBER 20, 2023

From budgeting and licensing to crafting the perfect menu, here’s everything you need to know about how to open a restaurant. Market research Before you even think about the menu or location, you need to understand the guests who will walk through your doors. Doing so will give you a sense of the market gap that needs filling.

License 78

License Email Marketing Seasonal Menu Front of House 78

Restaurant365

MARCH 10, 2020

If it’s not on the shelf, it can’t be stolen, spoiled or wasted. So, the key to minimizing food waste that can eat into your profits is effective restaurant inventory management. Tracking your inventory shows what is coming into your restaurant, what is leaving your kitchen as sales, and what is left over on your shelf.

Inventory 103

Inventory Management Management Waste 103

Lavu

APRIL 6, 2020

Feel like your menu is a bit lackluster? Even the most popular menus can seem a bit dull with time. Many restaurants choose to update their menu constantly, and although this can be a successful practice, it must be done with care. So, what type of menu changes can be positive on your ROI? Daily, Weekly, or Monthly Menus.

Menu 78

Menu Dietary Restrictions Seasonal Menu Point of Sale 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. CoGS: Cost of Goods Sold Restaurant Industry Average . Cost Of Goods Sold Restaurant Industry Average .

Point of Sale 52

Point of Sale Inventory Food Supply Seasonal Menu 52

Ken Burgin

JUNE 13, 2023

ChatGPT, can revolutionise the way you manage your kitchen, from organising your recipes, scaling dishes and optimising food costs, to suggesting ingredient substitutions, planning menus, and enhancing staff productivity. It can organise recipes by ingredients, cuisine, meal type, season, or any other category.

Management 68

Management Management Dietary Restrictions Seasonal Menu 68

Modern Restaurant Management

JANUARY 12, 2022

71 percent rely on delivery for 11 percent or more of sales. 33 percent rely on delivery for more than 20 percent of sales. 65 percent rely on mobile ordering for 11 percent or more of sales. 25 percent rely on mobile ordering for more than 20 percent of sales. Investment in delivery and mobile ordering pays off.

2022 215

2022 Mobile Ordering Guest Recovery Point of Sale 215

Rocket Fuel

DECEMBER 9, 2022

Generate accurate sales forecasts Forecasting accurately is the number one key driver to ensuring your locations are staffed properly for busy spikes throughout the week and days. Train, train, and train again on POS (Point of Sales) Train for speed and accuracy on the POS and remember: There’s no such thing as “too much training”.

2024 52

2024 Point of Sale Customer Service Seasonal Menu 52

Rocket Fuel

DECEMBER 9, 2022

Generate accurate sales forecasts. Some of the tools you’ll need to build an accurate forecast are: Your previous year’s sales, which are especially important during seasonal changes and holidays. Your current sales trend or average, which is typically built into your schedule-building software, but not always.

2023 52

2023 Point of Sale Customer Service Seasonal Menu 52

BNG Point of Sale

JUNE 21, 2021

Typically, it is used for annual figures, but it can also provide results seasonally, monthly, or as often as needed. These restaurants typically have a kitchen, wait staff, possibly a hostess, and a wide range of menu items. In the restaurant industry, delicious food and restaurant ambiance are often seen as THE KEYS TO SUCCESS!

Fast Casual 52

Fast Casual Food Truck Customer Service Online Ordering 52

BNG Point of Sale

AUGUST 25, 2021

Boosting Restaurant Industry Sales in 2021 . Maintaining strong sales in the restaurant industry is an ongoing challenge due to overhead costs like rent, food, and restaurant staff. Now it’s more important than ever to drive sales in business. 11 Tips to Increase Restaurant Sales . But how do you do it? .

Loyalty Program 52

Loyalty Program Social Media Point of Sale Customer Service 52

Restaurant365

MARCH 10, 2020

If it’s not on the shelf, it can’t be stolen, spoiled or wasted. So, the key to minimizing food waste that can eat into your profits is effective restaurant inventory management. Tracking your inventory shows what is coming into your restaurant, what is leaving your kitchen as sales, and what is left over on your shelf.

Inventory 78

Inventory Management Management Waste 78

SpotOn

APRIL 2, 2024

A unified commerce strategy can help inform operational decisions around labor management and menus. A guest places an online order and receives loyalty points for their tuna poke bowl. Low-quality, inaccurate, or missing menu photos might seem like a low priority, but they can greatly impact the selection of guests who order online.

Online Ordering 40

Online Ordering Customer Experience Point of Sale Retail 40

BNG Point of Sale

SEPTEMBER 2, 2021

These expenses include all utility costs associated with production, such as power and gas, as well as employee wages, raw materials inventory, and sales commissions. The information in this blog post will give you a clearer idea of what your budget should look like and help you make decisions about how to spend your money wisely. .

Employee Relations 52

Employee Relations License Point of Sale Food Supply 52

Margin Edge

FEBRUARY 24, 2022

They can impact everything from menu prices to labor decisions and can vary from week to week. . Purchases are separated into these different categories because the margin on sales between them can vary by quite a bit. . Waste can still happen with BWL products, even though they don’t go bad the same way perishable products do.

Inventory 82

Inventory Point of Sale Waste Fine Dining 82

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

Harbor Touch

AUGUST 1, 2019

Point of Sale Systems. A point of sale (POS) system is the computerized system where a transaction between a customer and a merchant takes place. But, one of the significant benefits of having technology in your POS is when tax season arrives. The restaurant industry is no stranger to this.

Technology 60

Technology Operations Point of Sale Website Management 60

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. Most Point Of Sale (POS) systems have a recipe card module. However, the installation of an ERP system is not as easy. Recipe Management.

Inventory 80

Inventory Management Management Point of Sale 80

Lavu

FEBRUARY 5, 2020

If your bar menu is influenced by the annual seasons and fresh ingredients though, then it’s advisable to update the pars quarterly or monthly. . If you don’t, there will be discrepancies in your inventory levels because your bar POS system is only tracking inventory according to sales. Set Up a Lean Bar .

Bar 78

Bar Inventory Point of Sale Waste 78

EATER

JULY 8, 2022

And the price of menu items steadily trends upward as inflation worsens. And the price of menu items steadily trends upward as inflation worsens. Joules Garcia /Eater. Regulars brought flowers and letters asking if we would reconsider closing. In truth, my husband and I struggled around the decision for months.

Online Ordering 103

Online Ordering Seasonal Menu Customer Service Social Media 103

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. Keeping track of your numbers and Key Performance Indicators (KPIs) will not only help you in taking timely action but also point out specific areas that need immediate improvement.

Cash Management 52

Cash Management Point of Sale Inventory Employee Relations 52

Restaurant365

OCTOBER 23, 2019

While many restaurant owners focus on increasing total sales, in order to add to your bottom line, you also need to focus on decreasing costs. COGS totaled takes into account the ingredients that make up your food andbeverage sales, and related supplies (like napkins or coffee filters). What to Include In Your Prime Cost Formula.

Point of Sale 74

Point of Sale Inventory Employee Relations Insurance 74

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

Margin Edge

JULY 10, 2019

Yet that is how much of a chef or restaurateur’s time is spent: manually entering invoices, taking inventory counts with paper and a clipboard or reviewing sales results from a point-of-sale system and trying to reconcile them with the purchasing and food cost data kept separately on spreadsheets.

Management 49

Management Management Point of Sale 2019 49

iTab POS

NOVEMBER 8, 2018

The good news is that you can overcome all these issues with a restaurant POS system. By introducing a POS system in your restaurant, you can dramatically boost your daily sales. By introducing a POS system in your restaurant, you can dramatically boost your daily sales.

Cash Management 40

Cash Management Mobile Ordering POS Point of Sale 40

7 Shifts

FEBRUARY 8, 2024

With the right tech tools, managers can ease their workloads, employees enjoy a much smoother scheduling process, and guests benefit in countless ways — from mobile ordering to digital menus to better ways of making and managing reservations. A full 55% of consumers consider takeout and delivery essential to their restaurant experience.

Operations 367

Operations Management Management Mobile Ordering 367

7 Shifts

FEBRUARY 8, 2024

With the right tech tools, managers can ease their workloads, employees enjoy a much smoother scheduling process, and guests benefit in countless ways — from mobile ordering to digital menus to better ways of making and managing reservations. A full 55% of consumers consider takeout and delivery essential to their restaurant experience.

Operations 352

Operations Management Management Mobile Ordering 352