7 Shifts

AUGUST 2, 2024

Below are some key restaurant metrics you should be tracking for your restaurant: Cost of goods sold (COGS) The cost of goods sold refers to the amount it costs to produce an item on your menu. This number is essential because it helps you determine the price of your food and beverages.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

Lavu

NOVEMBER 30, 2024

Proper cost tracking helps you set profitable menu prices, cut expenses, and manage inventory efficiently. Here’s how: Why it matters : Control spending, maintain profit margins, and adjust to price changes. How to track costs : Use tools like POS systems to record prices, calculate recipe costs, and update data regularly.

Seasonal Menu 78

Seasonal Menu Waste Inventory Cash Management 78

Modern Restaurant Management

JULY 26, 2022

While many establishments have tried to combat these disruptions by increasing pay, minimizing menus, raising prices, or simply cutting staff and operating hours, there are other strategies that can ease the burdens of the current operating environment without negatively impacting employees or customers.

Audits 507

Audits Operations 2006 Hiring 507

Perfect Daily Grind

JUNE 1, 2025

Green coffee prices remain high, while labour, logistics, packaging, and operational costs have all increased significantly. You may also like our article on why roasters and coffee shops need to strategise menu pricing. It’s a challenging time for roasters in today’s coffee market.

Point of Sale 91

Point of Sale Pricing Equipment Café 91

Restaurant365

JANUARY 4, 2022

Restaurant inventory management plays a key role in overcoming rising food prices. Logistics challenges and labor shortages have fueled rising food prices at the wholesale level. Data from the Bureau of Labor Statistics showed the November Producer Price Index, a measure of wholesale prices, up 9.6% from a year ago.

Inventory 148

Inventory Pricing Management Management 148

7 Shifts

AUGUST 6, 2021

Inaccurate sales forecasting can result in wasted funds on labor, inventory, and even operating expenses for the restaurant. Wasted inventory is one of the most needless - yet avoidable - expenses that a restaurant can make. Reference sales data from the same time in the past few years. Inventory Management.

Seasonal Menu 370

Seasonal Menu Point of Sale Inventory Food Supply 370

Modern Restaurant Management

APRIL 3, 2020

Used cooking oil, sometimes referred to as “liquid gold”, turns out to be an extremely valuable resource for both restaurateurs and refineries — and thieves. That’s a lot of waste product coming from a steady diet of fries, chicken tenders and an anything-you-can-imagine-tastes-better-fried culture.

Recycling 550

Recycling Uniforms Restaurant Law Government 550

7 Shifts

MAY 31, 2021

The term ‘restaurant operations' refers to the process by which a restaurant is run. The term can refer to the logistics of any and all tasks in a restaurant, including its finances, its kitchen, its staff, and its service model. If it is overstaffed, the business wastes money on unnecessary labor. Reduce Food Waste.

Operations 363

Operations Inventory Hiring Customer Service 363

Modern Restaurant Management

MAY 11, 2022

Cooking oil prices are skyrocketing. As the demand for petroleum alternatives like biofuel intensifies, so does demand for the ingredients that make this fuel – most notably, the price of used cooking oil. If you are a restaurant owner or manager, you may have noticed the price of frying oil skyrocketing over the last year.

Employee Relations 432

Employee Relations Pricing Food Order 2022 432

Perfect Daily Grind

APRIL 8, 2022

Fairtrade International announces new Living Income Reference Price for Indonesian coffee producers. The Living Income Reference Price is offered as guidance for companies wanting to pay living wage incomes in their supply chains. Fairtrade launched its first Living Income Reference Price in 2021 for Colombian farmers.

Pricing 158

Pricing 2022 2021 Recycling 158

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. POS System.

Management 370

Management Management Hiring Document 370

7 Shifts

JUNE 4, 2021

Ideal menu price. Your CoGSs is an essential number to have when determining your menu prices, inventory and impacts your net profit margin. It also plays a key factor in pricing your menu. Your check average can tell you a lot about your customers, menu pricing, and more. Employee turnover rate. Table turnover rate.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

Lavu

APRIL 17, 2025

Managing food costs is a growing challenge for restaurants as ingredient prices fluctuate and margins shrink. Real-time inventory tracking helps restaurants save money by cutting food waste, improving stock management, and streamlining operations. Start using real-time tracking to save time, reduce waste, and improve profitability.

Inventory 78

Inventory Food Waste Mobile Ordering 78

Goliath Consulting

JUNE 15, 2020

Restaurateurs who were eager to reopen their doors after lock-down only a few weeks ago are having to confront temporary product shortages and price inflation, vulnerable to spontaneous out of stock notices or unexpected shipment delays. What about issues concerning reducing food waste? References: (1) [link]. (2) 2) [link]. (3)

Supplies 311

Supplies Food Supply Sourcing Guest Recovery 311

Modern Restaurant Management

DECEMBER 21, 2022

Instead, as these solutions advance, companies should refer to their technology as “Smart Carts,” or something in the same vein, to give a more accurate representation of what they provide and come off as warm and welcoming tools designed to elevate hospitality. Don’t be afraid to increase price.

2023 493

2023 Loyalty Program Mobile Ordering Customer Experience 493

Modern Restaurant Management

DECEMBER 10, 2019

You can also refer to this guide to learn more about managing cash flow. Make sure you do not stock a lot of high-priced and low-margin items. Keep an optimal level of inventory to minimize waste. When there is no proper plan or strategy in place for handling cash flow shortage, a cash flow crisis occurs.

Cash Management 312

Cash Management Seasonal Menu Social Media Small Business 312

7 Shifts

SEPTEMBER 6, 2024

COGS can be expressed as a percentage of your sales, often referred to as the COGS ratio. The prices of ingredients can fluctuate due to several factors, including seasonality, supply chain disruptions, and changes in demand. Make sure to price your menu items accurately as well.

2024 195

2024 Seasonal Menu Inventory Food Supply 195

7 Shifts

AUGUST 29, 2019

Menu Pricing and 2. Consider marginally lowering the price on these items to increase popularity without decreasing overall profitability. Two common courses of action to address plowhorses are to: Raise menu prices on these items, provided that this doesn't drastically diminish their popularity or reduce sales. What to do?

Menu 279

Menu Point of Sale Website Management Online Ordering 279

EATER

SEPTEMBER 26, 2023

Along with the resources necessary to afford ABC’s price tag, around $25 (30,000 Iraqi dinars in Erbil, 25,000 in Sulaimani), these residents have more exposure to non-Iraqi cultures, giving them a hunger for international offerings. And the upfront pricing still appeals to people trying to uphold traditional dynamics around hospitality. “In

Employee Relations 348

Employee Relations Travel Sports Social Media 348

7 Shifts

SEPTEMBER 19, 2019

Maybe you're over-scheduling employees on a quiet night, or perhaps you don't have proper systems in place to control food waste Problem 4: High Staff Turnover According to the United States Bureau of Labor Statistics , the annual employee turnover for restaurant staff was close to 75% in 2018. Here are six: Track your food cost.

Management 284

Management Management 2019 Employee Relations 284

Modern Restaurant Management

FEBRUARY 2, 2023

With more food comes the potential for more waste. restaurants rack up 22-33 billion pounds of food waste per year. With a solid reference point, you will come closer to landing in the end zone (without going over!) Secure pricing before placing bets on new dishes. According to the Natural Resources Defence Council , U.S.

Menu 221

Menu Seasonal Menu Point of Sale Food Order 221

Culinary Cues

SEPTEMBER 27, 2023

STRUCTURE Many of us secretly enjoy the structure of a kitchen, the chain of command, the organization that is so critical (mise en place) and the reference to time tested cooking methods. This needs to change through a different approach to menu planning and pricing and tighter controls on waste and portioning.

Employee Relations 449

Employee Relations Fine Dining Training Communication 449

7 Shifts

SEPTEMBER 10, 2021

Indeed, according to mission statement expert and Entrepreneur contributor Tim Berry, 90% of mission statements in business plans fit this description and are, in his words “wastes of time, paper or digital space.”. The good news? It defines the target customer, or “buyer persona.” Fast Food & Fast Casual. Food with integrity”.

Customer Service 370

Customer Service Fast Casual Customer Experience Back of House 370

7 Shifts

MAY 23, 2024

Improving your restaurant operations to succeed in this highly competitive industry means serving quality food and providing excellent customer service while minimizing waste, reducing costs, and keeping your employees engaged. This is where developing a comprehensive restaurant operations plan comes in.

Operations 221

Operations Kitchen Safety Food Safety Restaurant Law 221

Modern Restaurant Management

JUNE 28, 2024

The main takeaway: It’s led to higher prices and lower foot traffic at many of the state’s dining establishments. “As a result of the minimum wage increase, most chains have raised prices in the region anywhere from the mid-single digits to the midteens,” writes Hottovy. percent lower than the national average.

2024 294

2024 Mobile Ordering White Paper Food Order 294

Lavu

MAY 5, 2025

Track inventory in real time : Avoid waste and shortages with automated stock updates. Overstocking leads to waste, understocking causes last-minute orders, and inaccurate counts can result in lost sales and increased labor costs. It offers dual pricing , an open API, built-in team management features, and 24/7 support.

POS 78

POS Operations Mobile Ordering Cash Management 78

Cheetah

JULY 1, 2021

But Restaurants can still significantly reduce product costs by adjusting to price fluctuations in the market. Finally, look for suppliers who are upfront about prices. Getting your supplies from Cheetah can help you get the most competitive, up-front prices in the Bay Area. Know Your Product Costs.

Customer Experience 148

Customer Experience Front of House Fine Dining Customer Service 148

Perfect Daily Grind

MAY 11, 2022

She refers to the first wave of coffee as to when consumption in the US was rapidly increasing during the early 20th century. It can refer to a certain region or area of the country, for instance. This includes shifting to zero-waste packaging by 2025 and reducing carbon emissions from the transportation of coffee.

Food Supply 208

Food Supply Supplies Sustainability 2003 208

Cheetah

JULY 1, 2021

But Restaurants can still significantly reduce product costs by adjusting to price fluctuations in the market. Finally, look for suppliers who are upfront about prices. Getting your supplies from Cheetah can help you get the most competitive, up-front prices in the Bay Area. Know Your Product Costs.

Customer Experience 148

Customer Experience Front of House Fine Dining Customer Service 148

Restaurant365

MAY 20, 2020

Now, more than ever, is the time to optimize food costs by limiting your menu options, creating contract prices with your vendors, and tightening the way you handle your inventory. Along with these items, referred to as “stars,” determine and include the top two or three most popular kids’ menu items. Controlling food costs.

Inventory 148

Inventory Food Order Customer Experience Waste 148

Lavu

NOVEMBER 17, 2023

By staying on top of profit margins, you can make informed decisions about pricing, portion sizes, and operational costs, thereby improving your profit margins. Therefore, exploring effective ways to increase sales and carefully managing expenses, pricing, and menu offerings become vital strategies in maintaining a healthy profit margin.

Fast Casual 138

Fast Casual Food Truck Fine Dining Loyalty Program 138

EATER

APRIL 25, 2023

The kid asked the owner if he could pour some caldo de ceviche (ceviche juice) into his Picaritas bag, lending the taste of ceviche without the price of a full order. “In Juan adds, “The combination became famous, and we started calling it caldosa,” a reference to the caldo that went into the first bag.

Fine Dining 274

Fine Dining Back of House Point of Sale Advertising 274

7 Shifts

MAY 23, 2024

Food cost percentage When deciding how much to price your menu items, TouchBistro advises keeping the food cost percentage anywhere between 20% and 40%. This can reduce your budget for ingredients and, at the same time, minimize food waste. Most restaurants try to keep it at around 30% to be safe.

Point of Sale 221

Point of Sale Seasonal Menu Food Supply Employee Relations 221

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. In addition, POS integration can automate steps like uploading invoices, auto-updating ingredient prices, and tracking recipes.

Inventory 138

Inventory Management Management Point of Sale 138

EATER

JULY 9, 2021

The brand’s refrigerator dishes, stackable glass dishes with lids, were touted as a way to save leftovers and reduce food waste, while the glass’s superior heat retention quality could be described as an early way to be energy efficient and use less fuel during cooking. With increased interest has come seriously increased prices.

Kitchen Safety 343

Kitchen Safety Food Safety 2007 Definition 343

EATER

APRIL 14, 2022

It has to be done in time for seder, because we can’t touch flour and dough on Pesach,” Landa explains, referring to dietary restrictions during the eight days of Passover. And the prices continue to rise. We’ve worked so hard to be zero waste. It’s easy to plan when you have salmon or mozzarella readily available,” she says.

Dietary Restrictions 246

Dietary Restrictions Kitchen Safety Food Safety Seasonal Menu 246

Goliath Consulting

JANUARY 6, 2022

Having said that, if no one is willing to accept the order, restaurants will have to throw away the order that was not picked up, which results in a waste of ingredients and supplies. If not, consider how easy it is to make changes to the system such as menus and prices. References.

Delivery 195

Delivery Food Online Ordering Customer Service 195