7 Shifts

SEPTEMBER 1, 2022

If you're standing in line waiting to order the special of the night, the seasonal Panzanella Salad, you don't want to hear “86 the special”. At some point when you were dining in a restaurant, you may have heard the BOH staff shout “86” and the name of a menu item to the waiters. How to stop 86ing menu items. What does 86 mean?

Definition 360

Definition BOH FOH Front of House 360

Margin Edge

OCTOBER 19, 2021

Wasting food in and of itself isn’t a cardinal sin (unless you ask our mothers), but the degree of variance between what you use and what you sell can get you in trouble with your bottom line. If you are already a MarginEdge user, scroll down to the section on how to calculate waste with [me]. Calculating Manually.

Waste 75

Waste Food Inventory POS 75

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

APRIL 25, 2024

Surrounded by flourishing herbs, edible flowers, and citrus trees, guests can savor the farm-to-table tasting menu while immersed in nature. By diving into historical performance data, restaurants can identify which menu items consistently sell out or underperform during specific seasons. Budget accordingly.

Outdoor 88

Outdoor Seasonal Menu Seating Reservations 88

Touch Bistro

MAY 10, 2021

And one area that is often overlooked is the question of how to reduce food waste in restaurants. Food waste costs restaurants a staggering $162 billion per year , and in America alone, restaurants generate as much as 33 billion pounds of food waste per year. Different Types of Restaurant Food Waste.

Waste 59

Waste Food Compost Tip Distribution 59

Modern Restaurant Management

JUNE 13, 2023

As the manager on duty prioritizes each crisis and puts out literal fires in the kitchen while trying to get the POS company on the phone, a chipper newcomer clad in all black strolls in through the back alley to drop a bomb: “I think I’m training with you today?” ” If you know, you know.

Training 180

Training Seasonal Menu Hiring Customer Experience 180

Modern Restaurant Management

OCTOBER 18, 2019

Winnow Raises $20M to Fight Food Waste. The company, with US offices located in Iowa City, has recently made headlines in the country, having been selected as a food waste innovator and recipient of the Zero Hunger | Zero Waste Kroger Foundation Grant. 63 million tons of food is wasted every year. ” Marc Zornes.

Waste 104

Waste Food Franchise Franchising 104

Restaurant365

FEBRUARY 22, 2022

There’s sales and customer data, labor performance data, and even data telling you how much food you waste. The importance of POS integration in restaurant data collection. POS integration is a connection between your restaurant accounting and operations platform POS software. Improve Margins on Menu Items.

Point of Sale 147

Point of Sale POS Inventory Seasonal Menu 147

SpotOn

MARCH 18, 2024

On the other side of the dining spectrum, there are restaurants with menus that offer an entire meal at a set price, also known as the prix fixe menu. The prix fixe menu is ideal for guests seeking to indulge in a larger meal for a higher price. The prix fixe menu doesn't only need to serve French food.

Menu 98

Menu Dietary Restrictions Fine Dining Seasonal Menu 98

7 Shifts

MAY 31, 2021

For a restaurant to operate efficiently, it needs to be stocked up with the right amount of inventory – however, it can't be so stocked up that food waste becomes an issue. By relying on historical sales data, you can get a better grasp on how many of which menu items might be sold in a given day, month, holiday, or season.

Operations 363

Operations Inventory Hiring Customer Service 363

Modern Restaurant Management

JULY 12, 2023

In addition to the above, adding this kind of technology can increase order volumes, reduce food waste and improve the guest experience as reduced in-store labor deals with maximizing the in-store guest experience. Through the survey, we were able to uncover some of the largest pain points for diners and one is seasonal hiring.

Customer Experience 167

Customer Experience Fast Casual Food Order Consumer Goods 167

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

7 Shifts

SEPTEMBER 19, 2019

You'll need to be tech-savvy with using POS hardware, scheduling tools , and other operational software. Engineer Your Menu for Profits Menu engineering refers to the actions you take to create a more profitable menu. Monitor serious maintenance issues in the manager log book to notify other managers.

Management 284

Management Management 2019 Employee Relations 284

Mad Mobile

MARCH 1, 2024

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. If your chef is running an in-demand special, you can easily adjust the price or remove it from the menu when it’s sold out.

Seasonal Menu 40

Seasonal Menu POS Loyalty Program Customer Experience 40

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

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.

Sustainability 128

Sustainability Transportation Mobile Ordering Waste 128

Next Restaurants

OCTOBER 9, 2019

Your point-of-sale (POS) system should evolve as your customer base transitions into more of a “cashless society.” The quality of your restaurant’s POS system can make the difference between profit and loss. A modern POS system is an excellent solution to fill any gaps in your business’s customer service. Fast, Secure Payments.

Customer Experience 61

Customer Experience POS Mobile Ordering Point of Sale 61

7 Shifts

OCTOBER 8, 2021

COGS is the cost of ingredients used by a restaurant over a certain period to create the menu items being sold—factoring in waste, theft, shrinkage, and more. Restaurant COGS should float around 31% , but they can vary depending on the concept or season. Many restaurants don't spend enough time focused on their COGS.

Seasonal Menu 195

Seasonal Menu Consumer Goods Food Supply Inventory 195

7 Shifts

MARCH 10, 2022

TouchBistro - a point of sale (POS) app for iPads - allows servers to take payments tableside, managers to monitor sales activities, and accountants and administrators quick access to valuable performance trends. Square POS App. Square is one of several options for a restaurant POS and payments software. Apple | Android.

Management 195

Management Management Operations Point of Sale 195

Apicbase

MARCH 28, 2024

Here are some eye-opening findings: The National Restaurant Association found that 53% of restaurants report they cut menu items because of higher food costs 53% of successful operators cite food costs as their number one challenge A study by Champions 12.3 The recipe cost, menu cost, and profit margins are all calculated automatically.

Management 52

Management Management Point of Sale Kitchen Safety 52

The Restaurant Times

FEBRUARY 28, 2023

Modern POS systems, for instance, can show you metrics like the frequency of requests for extra ingredients. Therefore, it is preferable for them to focus on extracting value from the data their POS is already producing. Data on operations also include your menu, staffing, and sales. How Do Restaurants Gather Data?

Operations 52

Operations Point of Sale Seasonal Menu Customer Experience 52

Margin Edge

FEBRUARY 3, 2022

We know that as resourceful, resilient, battle-seasoned bad asses, many of you restaurateurs may find that there are a few things on this list you’re already doing. Track waste. Keep your menu seasonal. Analyze your menu. Track Waste – In the Kitchen and the Dining Room. 6 Ways to Reduce Food Costs.

2022 98

2022 Food Seasonal Menu Waste 98

Restaurant365

DECEMBER 11, 2020

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. This way, you can take immediate action on issues like incorrect portions or food waste (explored below). Cost out your menu items and recipes.

2021 136

2021 Cash Management Management Management 136

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

Ken Burgin

JUNE 13, 2023

I asked ChatGPT how artificial intelligence, while maintaining a personal touch and creativity in your kitchen, can streamline operations, reduce waste, and boost a restaurant’s efficiency and profitability. It can organise recipes by ingredients, cuisine, meal type, season, or any other category.

Management 68

Management Management Dietary Restrictions Seasonal Menu 68

The Rail

MARCH 27, 2024

A thorough competitor analysis for restaurant businesses may include access to the following data: Operations Menu items and pricing Marketing methods Customer reviews In each area, data can help you to see what’s working for these other businesses that you can learn from. Reduce the food waste you generate.

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. Or perhaps experimenting with using QR codes, which are a great option for customers to view the menu, order, and pay from their cell phone.

Outdoor 148

Outdoor Seasonal Menu Point of Sale Dine-in 148

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

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. Make It Seasonal.

Food 91

Food Point of Sale Seasonal Menu Waste 91

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. Creating the menu Your menu is the restaurant’s calling card.

License 78

License Email Marketing Seasonal Menu Front of House 78

Restaurant365

APRIL 30, 2020

From single-unit to international restaurant groups, all businesses are now generating data through technology like point of sale (POS) systems, restaurant management software, or staff scheduling tools. By using analytics, fueled by sales data pulled from your POS system, you can identify your most popular items.

Loyalty Program 78

Loyalty Program Point of Sale Seasonal Menu Inventory 78

Restaurant365

FEBRUARY 25, 2022

Pho is essentially a richly seasoned beef broth that is ladled over rice noodles and thinly sliced beef, chicken, or seafood and accompanied by fresh herbs, fish sauce, bean sprouts, chilies, and limes for additional flavor. Pay attention to menu costing and pricing. Gross Profit Per Item = Price – Menu Item Cost. to produce.

2022 148

2022 Menu Seasonal Menu Pricing 148

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

The Restaurant Times

DECEMBER 5, 2020

One area of restaurant operations you must regularly check and monitor is your menu. An upgraded menu can bring in opportunities to generate more revenue and cut down costs. Thinking about whether your restaurant menu needs an upgrade? How to Know If Your Restaurant Food Menu Needs an Upgrade. We have got you covered.

Menu 96

Menu Seasonal Menu POS Food Order 96

Restaurant365

APRIL 30, 2021

When it comes to writing a restaurant menu, you can’t determine your menu prices by “gut feeling.” An accurate recipe cost informs nearly every element of your food costs, and it can also help you optimize your profit margin on all menu items. You need numbers and data to fuel your decisions. How do you get started?

Inventory 78

Inventory Seasonal Menu Waste Point of Sale 78

The Restaurant Times

JUNE 6, 2023

By optimizing inventory management, restaurant software empowers businesses to minimize waste, prevent overstocking, and maintain adequate supplies. The software allows for accurate cost calculations for menu items by tracking ingredient costs and portion sizes.

Inventory 52

Inventory Management Management Loyalty Program 52

Modern Restaurant Management

JUNE 1, 2021

As an added benefit, this can free up time that restaurant staff may have previously wasted taking orders via phone, while simultaneously increasing order accuracy. Maximize Throughput with Tablet POS. Tablet POS, when leveraged as self-ordering kiosks, helps reduce face-to-face contact between servers and customers.

Ordering 180

Ordering Technology Mobile Ordering Online Ordering 180