7 Shifts

MARCH 16, 2022

If a staff member is going through a messy break-up or is in the thick of exam season, encourage as harmonious a work-life balance as possible. That's why it is important to learn how to motivate your restaurant employees. Although turnover is inevitable in virtually any industry, all hope is not lost. Be Flexible. Acknowledge Your Employees.

Front of House 370

Front of House Back of House Communication Customer Service 370

7 Shifts

SEPTEMBER 19, 2019

Customer service: Interact with guests, solve customer complaints, and ensure the service is on point. Restaurant management covers several duties and responsibilities—from hiring team members, to dealing with customer complaints, to making on-the-fly decisions to control labor costs. If it gets the job done, why change it, right?

Management 284

Management Management 2019 Employee Relations 284

Goliath Consulting

OCTOBER 19, 2020

Part of its upsurge comes from off-premise dining becoming widely adopted due to the pandemic, but there’s been an overall uptick in digital sales that’s helped drive-thrus gain significant traction. He also has the numbers to prove his point: Digital sales at Chipotle accounted for 19.6% of total sales (4).

2021 135

2021 Point of Sale Food Safety Kitchen Safety 135

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 items intended for resale. .

Point of Sale 52

Point of Sale Inventory Food Supply Seasonal Menu 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

Modern Restaurant Management

OCTOBER 4, 2021

According to the data, consumers deleted restaurant apps if menu items were missing or if there was limited ability to customize orders. The data also points to a broken customer arrival experience. Missing menu items are a deal breaker. Gaps in menu choices and ability to customize disappoint consumers.

2021 170

2021 Fast Casual Mobile Ordering Social Media 170

Apicbase

JUNE 16, 2023

Whether you’re looking to improve customer satisfaction, increase sales, or reduce costs, tracking these metrics will bring clarity to your restaurants’ performance and help you achieve your goals. In practice, however, successfully managing a group of busy restaurants is an awfully tough undertaking. Why Are Metrics Important?

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

The Restaurant Times

FEBRUARY 28, 2023

However, if all you do after reviewing this data is change the amount of stock on hand, you might be losing out on a sizable portion of sales. Restaurant analytics refers to the process of assessing your restaurant’s data to gain meaningful data to enhance your restaurant’s overall performance. What Is Restaurant Data Analytics?

Operations 52

Operations Point of Sale Seasonal Menu Customer Experience 52

Restaurant365

APRIL 16, 2021

As a whole, restaurant profit margins are much lower than other industries, due to perishable item waste, staff turnover, seasonality, and other factors. When calculating your restaurant profit margin, keep these details in mind: First, your profit is a way to understand what percentage of your sales turned into profits. Net Profit.

Loyalty Program 88

Loyalty Program Point of Sale Guest Recovery Seasonal Menu 88

BNG Point of Sale

JULY 16, 2021

To make the most of restaurants or catering businesses, you’ll need to answer some vital questions and know how much volume the business can generate in sales as monthly revenue, and at any given time. Most average restaurant revenue statistics reflect pre-COVID sales numbers. What Is Restaurant Revenue?

Point of Sale 52

Point of Sale Seasonal Menu Cash Management Fine Dining 52

The Restaurant Times

FEBRUARY 19, 2022

Choosing a point-of-sale system for a pizza parlour or restaurant may appear to be tough, but it’s a niche that’s well covered owing to a few but significant point-of-sale vendors. Menu reporting is thus crucial for protecting your margins and growing the bottom line. Source: Hellenic Hotels.

POS 52

POS 2022 Loyalty Program Point of Sale 52

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. . Typical Restaurant Overhead Costs and Expenses . Overhead costs are your everyday expenses. What Are Overhead Costs And Expenses? Examples Of Overhead Cost .

Employee Relations 52

Employee Relations License Point of Sale Food Supply 52

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.  A unified commerce strategy can help inform operational decisions around labor management and menus.

Online Ordering 40

Online Ordering Customer Experience Point of Sale Retail 40

Modern Restaurant Management

APRIL 15, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the dismal March restaurant sales, security, loyalty, trends and teen consumer behaviors. March Sales Decline. Same-store sales for restaurants dropped by 28.3 Same-store sales for restaurants dropped by 28.3 percent in March.

2020 196

2020 Fast Casual Point of Sale Online Ordering 196

EATER

AUGUST 22, 2022

It was April 2017, a seventh season of the show would air in a couple of months, and a friend had come to Chicago to attend this dinner with me, not because we loved Game of Thrones — neither of us had watched for years at that point — but because the idea of a fannish dinner was exciting. This version was dyed with squid ink.)

Fine Dining 101

Fine Dining 2012 Reference Social Media 101

Modern Restaurant Management

MAY 28, 2021

The brand’s commitment to each guest service experience is the focal point of upcoming menu innovation, value-based choices, and a portfolio of new organic food and beverage educational content. Additional 2020 Award Recipients: Top Delivery Sales : Lance and Blake Condray, Campbell, CA. million guests.

Franchise 189

Franchise Franchising Fast Casual Loyalty Program 189

Touch Bistro

AUGUST 11, 2021

hour for employers grossing <$110,000 in annual sales and not covered by FLSA). hour (for businesses grossing >$319,000 per in annual sales). hour if a company has >10 employees or grosses >$100,000 in sales). Georgia: $7.25/hour hour for employees not covered under FLSA). Hawaii: $10.10/hour. Illinois: $11.00/hour

2021 98

2021 Restaurant Law 2022 Seasonal Menu 98

ChefMod

OCTOBER 20, 2021

Unrestricted access to past data lets you account for seasonality, monthly trends, and other crucial factors. The GPO connects you with a large selection of specialty vendors with excellent pricing points. You can reference sales data from the previous year and break it down into components such as months or seasons.

Catering 52

Catering 2022 Pricing Food Supply 52

Goliath Consulting

MAY 8, 2020

Important points to consider before starting a catering program. Aside from boosting revenue, catering can boost business during slow performing times, reduce excess food waste, allow for menu changes, and helps to increase employee retention as they gain new skills and varied tasks that challenges and keeps them busy (1).

Catering 99

Catering Point of Sale Delivery Customer Service 99

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. 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. Gross Profit Margin.

Fast Casual 52

Fast Casual Food Truck Customer Service Online Ordering 52

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

Perfect Daily Grind

SEPTEMBER 23, 2022

The event, which has been around for more than four decades, aims to be “the point of reference for innovations in the whole dessert-and-coffee foodservices sector” It’s scheduled to run from 21-25 January 2023 at the Rimini Expo Centre, Italy. Nominations close on 3 October. Tue, 20 Sep.

Workshop 130

Workshop 2022 Food Truck Events 130

Embrace the Suck

JANUARY 24, 2022

Many wait for funding from the government to give them the cash flow needed to make up for the decline in sales. While the owners are seasoned business owners and accomplished leaders.the culture took on a toxic quality. The Coronavirus then came along and crashed their sales. There were consistency issues with the food.

Cash Management 255

Cash Management Leadership Coaching Take-out 255

Modern Restaurant Management

JULY 20, 2021

Falling outlets, rising sales. But sales have bounced back well over the first six months of 2021, and are now running ahead of 2019 levels. It’s not just young people driving sales in US. " Remarkable Resiliency. The key to the industry's recovery will be the strength of each daypart. foodservice industry.

2021 189

2021 Guest Recovery Online Ordering Point of Sale 189

Restaurant Engine

AUGUST 2, 2020

Whenever a restaurant receives a delivery, the receiving staff must refer to the ERP system to validate the quantity and unit prices. Most Point Of Sale (POS) systems have a recipe card module. Menu changes are commonplace for fine-dining and seasonal restaurants, for example. Stockpile : Stock value of product.

Inventory 80

Inventory Management Management Point of Sale 80

The Restaurant Times

AUGUST 5, 2022

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. You can find out what your best-selling menu items are as well as narrow down on your most costly expenses. Benefits Of Restaurant Accounting.

Cash Management 52

Cash Management Point of Sale Inventory Employee Relations 52

Restaurant Clicks

SEPTEMBER 3, 2021

There is a sweet and savory crepe menu and the option to customize a crepe by choosing your favorite ingredients. They also serve Challah French toast, paninis, and salads along with a full espresso menu, ice cream, milkshakes, smoothies, and a selection of teas. Their menu features classic American brunch items with a modern twist.

Café 78

Café Online Ordering Seasonal Menu Point of Sale 78

Embrace the Suck

MARCH 27, 2020

While the owners are seasoned business owners and accomplished leaders.the culture took on a toxic quality. The Coronavirus then came along and crashed their sales. There were consistency issues with the food. There was a lot of drama. The gossip mill ran full steam and little cliques started to form. What do you do in this situation?

Leadership 337

Leadership Cash Management Coaching Take-out 337

Xtra Chef

DECEMBER 11, 2019

Whether you are an executive chef, a seasoned restaurant finance executive, or an owner/operator who manages your own books, speaking the language of restaurant accounting will help keep all financial stakeholders on the same page. Restaurant accounting is certainly not the most glamorous part of running a restaurant.

Cash Management 90

Cash Management Point of Sale Tip Distribution Inventory 90

Restaurant Clicks

NOVEMBER 4, 2021

It is referred to as a pie and is typically eaten using a knife and fork. During this time, there was a ban on the sale of alcoholic beverages in lots of taverns across the city. It is often referred to as a bar-style pizza. Invented in 1943, the deep-dish pizza has a medium-thick crust with layered toppings.

Online Ordering 123

Online Ordering Brewery Seasonal Menu Specials 123

Modern Restaurant Management

AUGUST 25, 2021

” Differentiating itself in the popular Mexican quick-service segment, Taco John’s prides itself on a unique menu that features delicious, quality-made food. Additionally, its significant drive-thru business, which represents 65% of systemwide sales, has helped insulate the brand from recent market shifts.

Franchise 167

Franchise Franchising Customer Experience Point of Sale 167

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

EATER

MAY 9, 2023

Throw in a sense of sentimentality — maybe the restaurant from your first date, or the neighborhood spot you find yourself in every Wednesday when you don’t want to cook — and the restaurant becomes an even better venue option. That dish you crave so badly? Finally, all your loved ones will understand why. For one thing, value.

Back of House 84

Back of House Events Front of House Beverage 84

The Restaurant Times

SEPTEMBER 4, 2020

Pricing menu items for your restaurant business is one of the most challenging yet essential tasks. There are multiple ways of pricing the restaurant menu correctly. However, these are not the most appropriate ways of pricing your restaurant menu. Factors Affecting The Restaurant Menu Pricing. Direct Costs. Competition.

Pricing 52

Pricing Menu Food Supply Food 52

Culinary Cues

JANUARY 19, 2022

All the while, he or she is coordinating and communicating with other line cooks and doing so as the point-of-sale printer is spitting out a stream of additional orders to catalog and process. As we get older and more seasoned in our role as cook to chef, our capacity matures and grows in different ways.

Point of Sale 371

Point of Sale Seasonal Menu Book Uniforms 371

Xtra Chef

JANUARY 22, 2020

Knowing what a dish costs helps you make decisions in key areas, such as menu pricing as well as COGS and budget targets. And, you not only need to do this for every item on your menu but also your prep recipes. Plate cost, also known as recipe or portion cost, is the cost of a single menu item. Why it’s important.

Waste 79

Waste Seasonal Menu Pricing Point of Sale 79

Marketman

NOVEMBER 13, 2019

Your food cost percentage allows you to asses if an item on the menu is profitable or not. Whether it’s seasonal or there’s a shortage of a particular product on the suppliers’ end, a high selling product may become non-profitable if the price spikes. Break-Even Point. What are the important metrics for a restaurant?

Point of Sale 40

Point of Sale Inventory Seasonal Menu Food Order 40