Modern Restaurant Management

AUGUST 17, 2020

Although this means that we are now down to just 20 percent of our business, we are able to stay afloat financially by applying the same waste reduction efficiencies in our own work that we pass on to our consulting clients. Historically, we have trained cafeteria staff to cook food from scratch while also reducing food and labor waste.

Waste 186

Waste Food Compost Food Supply 186

Cheetah

NOVEMBER 17, 2021

Taking advantage of the growing trend of reducing food waste is a great way to achieve both. By taking a few simple actions to reduce food waste, operators can position themselves as a conscious business that appeals to the heart of their patrons. The Food Waste Pandemic. Covid-19 Boosts Food Waste Reduction Trend.

Waste 148

Waste Compost Food Social Media 148

Restaurant365

JANUARY 18, 2022

While true zero-restaurant food waste is extremely rare, it can be a meaningful goal. Implementing a zero-waste initiative can help minimize your carbon footprint and may even attract new customers who embrace your environmental friendliness. Additionally, limiting your food waste can improve your restaurant’s bottom line.

Waste 147

Waste Compost Food Consumer Goods 147

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

Culinary Cues

APRIL 23, 2022

The cost of raw materials seems to always go up, most ingredients that restaurants use are highly perishable, customer volume is less predictable than we would like, seasonal differences in quality are quite significant, the supply chain is out of step with demand, and waste seems to be a real problem in many operations.

Food 381

Food Seasonal Menu Waste Point of Sale 381

Apicbase

APRIL 28, 2023

Every report on food waste is a jaw-dropper. Food waste is a monumental problem with massive consequences. An estimated 32% of all food produced worldwide is lost or wasted from farm to fork (some reports even say between 40-50%). Food loss and waste represent about $940 billion in annual economic losses. on food costs.

Waste 52

Waste Food Point of Sale Inventory 52

Restaurant Engine

JULY 28, 2021

You want to price your daily dinner specials just right for repeat business. Yet, it can be hard to know where to go with pricing. In this article, we look at how to price daily dinner specials for the best results. The only way you can know how to price your specials is to create a costing card. The menu price.

Specials 111

Specials Pricing Email Marketing Advertising 111

Apicbase

OCTOBER 28, 2022

If CoGs and overheads rise due to inflation, your menu prices should follow. That way, you can keep price increases minimal. In normal circumstances, when menu prices have to be adjusted, it is usually done strategically and with great caution. Drastic price hikes are the last resort for restaurants.

Pricing 98

Pricing Point of Sale Inventory Seasonal Menu 98

7 Shifts

NOVEMBER 17, 2021

You'll also be less likely to order too much of any ingredient, which leads to food waste. Because the price of some items changes from week to week, make sure you use the latest price paid as the standard. Total Cost : Multiply the unit price of each item by the amount of that item that you have in your inventory.

Inventory 370

Inventory Management Management Point of Sale 370

The Restaurant Times

JULY 28, 2021

As per the Food Sustainability Index, a person wastes 494 pounds of food per year in the UAE, which is way higher than in the USA and Europe. High food waste is not just bad for restaurants, it also impacts the environment and food security significantly. Thus, there arises a need for an efficient waste management system. .

Waste 52

Waste Management Management Operations 52

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 123

Fast Casual Fine Dining Food Truck Loyalty Program 123

Modern Restaurant Management

SEPTEMBER 9, 2022

Rising Overhead Costs Are Hiking up Prices. Inflation drives price increases for raw materials and labor costs, which are some of a restaurant's most significant expenses. Inflation drives price increases for raw materials and labor costs, which are some of a restaurant's most significant expenses.

Inventory 185

Inventory Waste Equipment Pricing 185

Culinary Cues

FEBRUARY 13, 2022

The not so good news is that labor issues continue to plague all restaurants from fine dining to quick service, and supply chain challenges are limiting availability and in conjunction with inflation pushing prices of raw materials to unprecedented levels. There are a number of possible solutions, but not all of them positive.

Compost 437

Compost Fine Dining Waste Café 437

Modern Restaurant Management

MAY 19, 2022

The prices of goods and services have increased 8.5 Rebounding demand, supply chain issues, and labor shortages are mostly to blame for driving prices to an all-time high. It requires a careful examination of your recipes, your team’s prep efficiency, and menu item prices. Track Food Waste.

Waste 178

Waste Food Supply Point of Sale Inventory 178

Modern Restaurant Management

MARCH 21, 2023

Many brands have been experimenting with new technology to help reduce the demand for labor and combat recent price inflation. Smart menus and app-based ordering are examples of platforms that allow brands to relay information to customers in real-time, saving time and resources in communicating or justifying a price change.

Technology 185

Technology Consumer Goods Waste Supplies 185

FreshCheq

JANUARY 9, 2020

There are many ways that companies price the software that businesses use to manage food safety and their daily processes. Prices range from $300 to $3000 per year. FreshCheq’s pricing is very simple. We have lifetime pricing. Once you sign up, you will always renew at that price, regardless of any future price increases.

Pricing 78

Pricing Audits Food Safety Waste 78

FreshCheq

JANUARY 9, 2020

There are many ways that companies price the software that businesses use to manage food safety and their daily processes. Prices range from $300 to $3000 per year. FreshCheq’s pricing is very simple. We have lifetime pricing. Once you sign up, you will always renew at that price, regardless of any future price increases.

Pricing 78

Pricing Audits Food Safety Waste 78

Modern Restaurant Management

OCTOBER 28, 2021

When inventory management is done the right way, operators can reduce costs, reduce waste, and reduce the number of hours spent managing this important variable of their business. As ingredient costs naturally fluctuate over time, recipe costs automatically adjust, allowing for more accurate pricing, forecasting and menu development.

Inventory 204

Inventory Management Management Waste 204

Modern Restaurant Management

MAY 2, 2022

Soaring prices, continued supply chain disruptions, and ongoing staffing shortages are creating a perfect storm for restaurants. To maximize your existing resources: Reduce food waste. With prices skyrocketing, restaurants should focus on eliminating food waste.

Food Safety 215

Food Safety Food Supply Waste Sustainability 215

Lavu

DECEMBER 20, 2019

Bill.com Reviews and Pricing. Pricing plans range from $29 to $59 per month per user, with the latter their most popular plan. wasted with outdated, manual ordering processes. The platform has a price alert capability to let owners better track their spend on perishable. Sourcery Reviews and Pricing. The platform.

Pricing 78

Pricing Online Ordering Customer Service Small Business 78

The Restaurant Times

JUNE 21, 2022

Along with your service and ambiance, restaurant menu and price innovation is a must for every restaurant that wishes to attract more customers and increase its sales. How To Market Your Restaurant’s New Menu And Pricing. This article will help you look at some of the best ways you can market your restaurant’s new menu and pricing. .

Pricing 52

Pricing Menu Marketing Social Media 52

Modern Restaurant Management

SEPTEMBER 1, 2023

Inefficient restaurant inventory management practices, improper storage, gaps in inventory logs, theft, and waste can cause even the most successful kitchens to struggle or fail. Whenever a restaurant acquires, counts, transfers, or wastes inventory, it must be entered as a journal entry into the accounting general ledger.

Inventory 177

Inventory Management Management Cash Management 177

Modern Restaurant Management

DECEMBER 13, 2022

Labor and Waste Savings. Not only does sous vide cut labor costs, but it also cuts waste. By using sous vide, restaurants can dramatically reduce waste while simultaneously enhancing the quality of their dishes. Using sous vide can also help restaurants to lock in prices for future events, banquets, or menu offerings.

Waste 186

Waste Food Supply Food Order Pricing 186

Modern Restaurant Management

JANUARY 30, 2023

This also prevents the waste of costly oil and keeps food quality up to standard. Eliminating Waste Speaking of waste prevention: Imagine discarding $20,000 worth of inventory and closing for two days because of a malfunctioning walk-in cooler.

Technology 185

Technology Fast Casual Waste 2023 185

Apicbase

APRIL 18, 2024

A restaurant’s raw data includes sales numbers, inventory data, ingredient pricing, recipe quantities and units, and financial figures. An item price report lets you see how prices have changed over time. Inventory Restaurant inventory reports help to optimise stock levels, control costs, and minimise waste.

Operations 52

Operations Inventory Waste Food Order 52

Modern Restaurant Management

FEBRUARY 27, 2023

Careful forecasting can help improve order accuracy and reduce waste. Cross utilizing menu items helps reduce waste and save money. Hold Vendors Accountable to Contract Pricing As restaurant owners receive vendor invoices, they should use a system that can track purchased item costs to discover any contract violations.

Cash Management 186

Cash Management Point of Sale Inventory Email Marketing 186

Modern Restaurant Management

FEBRUARY 15, 2022

Certainly one thing on everyone’s mind today is price. Before we begin, we need to realize that the guacamole product served to customers is not solely factored on the price of the ingredients, but you’ll find the sneaky costs in labor, waste, food safety, and shipping. The next sneaky costs comes from waste.

Food Supply 185

Food Supply Food Safety Front of House Back of House 185

Modern Restaurant Management

JANUARY 8, 2024

This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits. While you can not always control the commodity pricing, you can control how you manage it by reducing waste, optimizing efficiencies and leveraging margins.

2024 212

2024 Loyalty Program Cash Management Customer Experience 212

Modern Restaurant Management

NOVEMBER 11, 2021

In order to reduce cost, waste, and optimize inventory, the process begins with planning and forecasting. Your supply chain is a good place to look for a leg-up on price, product, and consumer trust. The goal for every food and beverage company is to synchronize supply and demand.

Supplies 214

Supplies Management Management Food Supply 214

Modern Restaurant Management

JANUARY 20, 2023

As consumers watch food prices continue to rise, the demand for cost-effective meal solutions are prompting c-stores, full-service, and quick-service restaurants to increase their offerings. These occurrences can lead to increased waste, ultimately driving up costs that your business must eat.

Food 167

Food Food Supply Waste Food Safety 167

Modern Restaurant Management

DECEMBER 27, 2023

These factors contribute to a volatile supply chain, influencing everything from ingredient availability to menu pricing strategies. These technologies not only help to reduce waste with precise supply chain and inventory tracking but also guarantee food freshness and authenticity.

2024 195

2024 Food Supply Kitchen Safety Influencer 195

Perfect Daily Grind

JUNE 10, 2022

Robusta prices drop as Brazil continues 2022/23 harvest. Between 29 April and 31 May, robusta prices dropped by 10.57% to BRL 708.25 Arabica prices hit three-month high following on from Brazil’s drought concerns. Schultz returned to the company this year for a third time to replace Kevin Johnson. per 60kg bag (US 149.07

Pricing 126

Pricing Webinar 2022 Recycling 126

Sculpture Hospitality

FEBRUARY 22, 2022

There’s a range of factors that impact those margins, from restaurant inventory management , menu pricing and product waste. Most restaurants have narrow profit margins, typically somewhere between 3 and 6 percent.

Waste 133

Waste Inventory Pricing Menu 133

Tableo

JULY 27, 2023

Here’s why it’s so important: Cost management: Good F&B management enables you to control expenses, cut waste, and boost profit margins. Inventory control To control costs and cut waste, you must effectively control inventory: Sort your inventory into different categories, such as high-value products, non-perishables and perishables.

Beverage 75

Beverage Food Inventory Waste 75

Cheetah

FEBRUARY 23, 2022

But access to these trending food items, with fair pricing and reasonable logistics, has been a nightmare – until now. . Anything that can save expensive labor hours, reduce storage, enhance food safety and limit food waste is in dire need by restaurants – and that’s exactly what the New Marketplace provides.

Food 148

Food Food Supply Food Truck Online Ordering 148

Modern Restaurant Management

JUNE 5, 2023

Furthermore, AI can be an invaluable tool in helping restaurants inform pricing strategies and optimize revenue. By analyzing historical demand and sales data, AI can help identify pricing trends and opportunities for promotions or discounts.

Dine-in 186

Dine-in Customer Service Customer Experience Inventory 186

MBB Hospitality

NOVEMBER 15, 2023

It involves tracking the cost of each ingredient, understanding seasonality, and recognizing price fluctuations. This granular approach helps in making informed decisions about menu design, portion sizes, and pricing, ensuring that each dish contributes positively to your bottom line.

Seasonal Menu 52

Seasonal Menu Food Waste Loyalty Program 52