Apicbase

SEPTEMBER 30, 2022

Technology allows you to reduce these 5 things including human errors, food waste & costs. Wrong orders result in disgruntled customers and wasted food. Reducing food waste through better menu engineering. Food waste is a restaurant’s number one enemy in saving costs. The food industry is no exception.

Technology 52

Technology Operations Inventory Food Order 52

Restaurant365

JANUARY 27, 2022

QR code menus enable you to easily adjust pricing, change menu items, or add and remove dishes across multiple locations. The ease of making changes to a QR code menu allows you to reduce food waste by adding specials to quickly sell inventory that’s approaching its expiration date. Easily Update Your Menu. Improve Ordering Accuracy.

Mobile Ordering 148

Mobile Ordering Social Media Customer Experience Online Ordering 148

Modern Restaurant Management

DECEMBER 14, 2021

These challenges pose the potential for inventory constraints, menu price increases, delays in service and more, impacting not only the hours restaurants can stay open but also the capacity at which they can operate. Those that raise prices too far will risk alienating some of their customer base.

2022 186

2022 Food Supply Mobile Ordering Customer Experience 186

The Restaurant Times

MAY 20, 2022

Pricing the Product Right. So, it is imperative that you know exactly how much you can produce on any given day or week because you can price your offerings based on that. Please note that the right price can only pull the right kind of demand, resulting in higher profits. Recruit Adequate Staff. Reduce Bakery Wastage.

Social Media 52

Social Media Cash Management Recruiting POS 52

Apicbase

JANUARY 13, 2023

With smart food ordering — meaning leveraging tech for inventory management and vendor selection — operators can cut down on food waste by 80%. To combat inflation in 2022, 39% of restaurants started tracking the price of key ingredients; 22% adjusted the number of vendors; 36% increased menu prices. from 2021).

2023 52

2023 Operations Management Management 52

Restaurant365

JUNE 15, 2021

You may have a hunch that you are doing fewer table turns on the weekend, or that your inventory has gotten wasteful recently. The variance between the two represents lost profit because of wasted inventory or mistakes, and it gives you a starting point for addressing the root causes of food cost inefficiencies. Another bonus?

BOH 78

BOH FOH Point of Sale Back of House 78

Lavu

JANUARY 2, 2020

You get to know when to order your next month inventory, open more restaurant locations, or recruit more employees for optimal performance. If the average per-person ticket is $30, the sales can be forecasted as follows: Table Count x Number of Seats per Table x Ticket Price x No. of Parties. Sales Forecast = $4,800.

Point of Sale 78

Point of Sale Inventory POS Waste 78

Sling

APRIL 27, 2023

Controlling food inventory as part of your restaurant operations management is also about reducing food waste and ensuring food freshness so that the dishes you serve live up to the quality you and your customers demand from your business.

Operations 78

Operations Management Management Inventory 78

Apicbase

JUNE 16, 2023

COGS help you determine if you’re pricing your menu items correctly based on the purchase price of the ingredients. It tells you if you’re pricing an item correctly and whether it will be profitable or not. This will also improve supply chain efficiency, reducing waste and improving stock management.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

The Restaurant Times

FEBRUARY 22, 2022

Over the course of a bartending shift, wasted movements add up, making a bad bar layout and design extremely detrimental to its profit margin. . To ensure that your bartender’s time isn’t wasted, there are a few often utilized items of bar equipment that need to be front-and-centre. Alcohol Distributors.

Bar 52

Bar Tip Distribution Inventory Hiring 52

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Low priced / value perceived / big ticket items brought down to a fixed low price. Minimizing food waste will continue to be a focus in 2020.

2020 136

2020 Kitchen Safety Consumer Goods Point of Sale 136

Restaurant365

JUNE 4, 2021

To inform your decisions, leverage menu engineering to evaluate your pricing and profit margin on individual menu items. The food cost variance represents the food waste that comes from improper portioning, mistakes, or wasted ingredients. You need to recruit, hire, onboard, train, and invest in every new staff member.

Loyalty Program 78

Loyalty Program Point of Sale Inventory Customer Service 78

Restaurant365

JULY 24, 2020

Factor Delivery Costs into Your Ghost Kitchen Menu Prices. Include a portion of the delivery costs in your food prices to ensure your ghost kitchen makes a profit. When recruiting for your ghost kitchen, advertise your job openings where job seekers are searching. Control Inventory for Your Virtual Kitchen.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

Future Food

APRIL 20, 2020

Switched-on Universities are wise to the fact that food, and the culture and community they can create around it, has become a powerful recruiting tool. Related Future Food Blogs Cover Image: Australian National University (Image via Visit Canberra).

Beverage 78

Beverage Hospitality Point of Sale Customer Experience 78

The Restaurant Times

SEPTEMBER 28, 2021

Of course, there are other methods to increase morale and inspire employees, but building a brand culture may be more challenging if you are not recruiting the best foodservice talent. . Real Estate Prices In Metropolitan Areas . Food Quality And Food Safety. Source: www.cloudkitchens.com. Look Out For Local Regulations And Licensure.

Kitchen Safety 52

Kitchen Safety Consumer Goods Mobile Ordering Delivery 52

Restaurant365

DECEMBER 17, 2019

You may also focus building a relationship with vendors, which may enable you to negotiate better contract prices. An accurate inventory management system can not only help you track your restaurant food costs, but also highlight areas of food waste or inefficiencies that you can adjust for lower overall food costs.

Point of Sale 120

Point of Sale License Insurance Employee Relations 120

Modern Restaurant Management

SEPTEMBER 15, 2020

SALIDO continues to execute on its hiring plans to recruit and invest in talent across their Product, Engineering, Customer Experience, and Sales Teams. To kick off its “Eat for the Earth” campaign, Just Salad will offer its Climatarian Menu items at a price reflecting their individual carbon footprints on September 17 only.

Fast Casual 135

Fast Casual Casual Menu Mobile Ordering 135

Apicbase

APRIL 20, 2022

That’s where an extensive operations manual comes in, including your processes, recipes, portion sizes, suppliers, safety and hygiene guidelines, equipment, pricing, appropriate furnishings, etc. Recommended Read : How To Recruit Great Franchisees For Your Restaurant Business (And Keep Them On Board).

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

Modern Restaurant Management

FEBRUARY 18, 2020

Its theatrical and yes it might cost slightly more, but it has a lot of added cool factor for restauranteurs to have their cold side prep cook on the floor- and it’s easier to customize, and cuts down on waste with errant orders. Decade disrupters can be listed in the following issues: minimum wage rise and compression of wages.

Mobile Ordering 212

Mobile Ordering Front of House Fast Casual Customer Service 212

Modern Restaurant Management

DECEMBER 28, 2020

Operators will need to be creative in finding ways to counter the increased restaurant costs and the waste being produced. I see flat-fee QSR, hybrid or fast casual restaurants with fixed-price approachable menus of typically unattainable offerings, such as Burger Lobster (lobster) and Sugarfish (sushi, omakase) becoming more popular.

2021 190

2021 Kitchen Safety Food Safety Mobile Ordering 190

Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. "AdTheorent's Cost Per Incremental Visit pricing model is such an attractive option since we only pay for those incremental visits that resulted from ad exposure." Ono Blend Founders Daniel Fukuba and Stephen Klein.

Food Truck 124

Food Truck Customer Service Customer Experience Front of House 124

Modern Restaurant Management

FEBRUARY 10, 2020

Through this partnership, JUST joins Sodexo’s commitment to sourcing responsibly, encouraging plant-based meals and reducing food waste as part of Sodexo’s Better Tomorrow 2025 strategy to reduce their carbon emissions 34 percent by 2025. Impossible Foods has hired biotech executive Brian Miller as Chief People Officer.

Hospitality 157

Hospitality Food Consumer Goods Point of Sale 157

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. Through these initiatives, Taco Bell aims to enhance restaurant performance, employee satisfaction and support recruitment and retention.

Franchise 113

Franchise Franchising Fast Casual Leadership 113

EATER

MAY 4, 2021

We have to recruit new farmers, and some days we have training for farmers so they know what to do differently for the coming year. They are selling the product to distributors — to corporations like Whole Foods or in Afghanistan, to big local markets — with a very cheap price. Eater: What does a typical day look like for you?

Education 78

Education 2008 Recruiting 2017 78