Culinary Cues

MARCH 15, 2021

This means that the top line drives the bottom line (more students equals the ability to continue providing their products and services). If so, what are students learning about cost effectiveness, efficiency, speed, and effective menu execution? LACK OF COST CONSCIOUSNESS. UNWILLING TO REALLY STRESS THE FOUNDATIONS.

Education 539

Education Food Supply Training Communication 539

Culinary Cues

MAY 20, 2024

Study his approach that stems from a work/life balance while accepting nothing short of excellence in every aspect of his restaurant. [] RESTAURANTS TURNING AWAY FROM CLASSIC TECHNIQUE & ADOPTING THE USE OF CONVENIENCE PRODUCTS: Escoffier was very innovative.

Hotels 272

Hotels Fine Dining Front of House Back of House 272

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. Ready-to-use products not only achieve consistency for the customer but can also create more internal consistency by taking the pressure off employees.

Food 167

Food Food Supply Waste Food Safety 167

7 Shifts

OCTOBER 8, 2021

There are dozens of costs associated with running a restaurant, and many of them remain out of your direct control: rent, utilities, insurance—etc. But the bulk of a restaurant's costs can be controlled. Those are your food costs and your labor costs , and together they make up your prime costs. Table of Contents.

Seasonal Menu 195

Seasonal Menu Consumer Goods Food Supply Inventory 195

Modern Restaurant Management

OCTOBER 28, 2021

Chefs spend countless hours counting inventory, purchasing new ingredients, and tracking down more cost-effective substitutions for products that are either cancelled or out of stock. Recipe Costing. Rising food prices, over ordering and product waste can all lead to higher food costs. Prevent Shortages.

Inventory 204

Inventory Management Management Waste 204

Culinary Cues

AUGUST 9, 2021

They can’t sell a product that they don’t know. Let them taste wines on your list and help to build an understanding of the process and the product. Show them about budgets, and marketing, human resource management and inventory control, menu planning and recipe costing, and how to build their personal brand.

Front of House 473

Front of House Customer Experience Workshop Dine-in 473

Apicbase

MAY 8, 2024

The right restaurant management software significantly enhances efficiency and control of operating costs. MarketMan offers tools for automating invoicing, recipe costing, and food cost calculations, making it a popular choice among restaurateurs. It helps you track waste and theft to better control running costs.

Inventory 52

Inventory Food Supply Kitchen Safety Back of House 52

Modern Restaurant Management

MARCH 2, 2022

These rising inflation costs are impacting every industry, with restaurants being no different. Restaurant and foodservice operators are feeling the pressure as Technomic reports that food and beverage costs have skyrocketed 13 percent over the last two years, while paper and packaging are up 11 percent. percent on an annual basis.

Pricing 190

Pricing Menu Waste Food Supply 190

Modern Restaurant Management

MAY 19, 2022

Menu engineering is a top-down approach to increasing revenue while Actual versus Theoretical (AvT) – tracking the difference between theoretical food costs and actual food costs – is a bottom-up approach to controlling costs. Prioritize Accurate Recipe Costing. Take Advantage of QR Codes.

Waste 184

Waste Food Supply Point of Sale Inventory 184

Culinary Cues

DECEMBER 5, 2023

Sous chefs are trainers, schedulers, production managers, quality control geeks, motivators, timing engineers, communicators, organizers, and roundsmen able to fill in any position where they might be needed. Everything that happens in the prep station impacts every other part of the kitchen.

Kitchen Safety 366

Kitchen Safety Food Safety Back of House Front of House 366

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. It is also helpful in tracking labor costs and ensuring your establishment complies with labor laws (e.g.,

Operations 222

Operations Kitchen Safety Food Safety Restaurant Law 222

Modern Restaurant Management

MAY 12, 2022

So what can restaurant operators do to add to their bottom line, create cost savings and generate brand awareness? One option is to develop and manufacture products that can be used and sold in the restaurant as well as in retail outlets. The playbook for adding product lines to your restaurant sales mix is not so immediately obvious.

Retail 177

Retail Certification Seasonal Menu Insurance 177

SpotOn

MAY 3, 2024

It's an annual trade show with more than 50,000 professionals, 2,200 exhibitors , and 900 product categories in a space that covers over 11 football fields. Expo Badges cost $170 if you get them before May 9. After that, they cost $225. However, with an event this big, your visit can easily turn into information overload.

2024 98

2024 2023 Food Supply Hotels 98

Apicbase

MAY 21, 2024

That means balancing brilliant ideas with practicality and taking the time to consider all variables that can impact food costs , menu scalability, and customer first impressions. Setting a final menu takes time, because there are many factors to juggle beyond recipes. The fundamentals of menu development are engineering and planning.

Menu 52

Menu Dietary Restrictions Allergens Seasonal Menu 52

Modern Restaurant Management

OCTOBER 2, 2023

News of these events, coupled with inflation, have led consumers to become increasingly conscious about food waste, adopting strategies such as better meal planning, using leftovers, and buying imperfect produce or upcycled products. restaurants lose $162 billion annually in food waste costs. Make dulce de leche as a dessert special.

Waste 181

Waste Technology Food Inventory 181

7 Shifts

NOVEMBER 17, 2021

Unit Cost : Divide the cost of one unit by the amount of that item you have. Total Cost : Multiply the unit price of each item by the amount of that item that you have in your inventory. Think about it: no more stacks and folders full of invoices, no clipboards and checkmarks, no guessing when it comes to food costs.

Inventory 370

Inventory Management Management Point of Sale 370

Modern Restaurant Management

MAY 23, 2022

If you want to make money selling food, you need good recipes. The recipe is the code you follow to produce that result. They’re going to run that code and execute that recipe in a way that doesn’t yield the same results because there’s not enough information. What Makes a Good Recipe?

Document 212

Document Fine Dining Fast Casual Dine-in 212

Modern Restaurant Management

FEBRUARY 15, 2022

It is when these costs sneak in that margins go down. You may think that costs can be passed down to the final consumer, but in reality that is easier said than done. Our first sneaky cost is the time involved in prepping guacamole. The next sneaky costs comes from waste. Have you considered the cost of unusable fruit?

Food Supply 186

Food Supply Food Safety Front of House Back of House 186

Culinary Cues

OCTOBER 19, 2020

Whether it is checking what and how you say something, the manner with which you give a directive, offer critique, write a prep sheet, enter info in a log, prepare a recipe, or simply give a nod or make eye contact with another player on the team – communication is critical. Cook’s learn to be masters at this essential skill.

Restaurant Law 444

Restaurant Law Communication Café Take-out 444

Modern Restaurant Management

MARCH 27, 2024

Customer retention costs less than customer acquisition. Make sure customers are met with a clean environment, consistent recipes, appealing presentation, and excellent customer service every time they visit a restaurant. Punch cards, coupons, point systems, and even exclusive products can keep customers coming back.

Customer Service 186

Customer Service Loyalty Program Customer Experience Employee Relations 186

Restaurant365

NOVEMBER 12, 2021

Operational reporting tools such as your actual versus theoretical (AvT) food cost tracking can help you optimize your existing menu and make data-driven decisions about future menu adjustments. You are already generating data about your food cost, menu items, and sales levels. Recipe Costing.

Menu 143

Menu Operations Point of Sale POS 143

Modern Restaurant Management

JULY 1, 2020

When is the last time you costed out your recipes? To do this, ask yourself honestly: When is the last time you costed out your recipes? Do you even have a system that ties recipe ingredients to actual purchases for real time recipe costs? What is the food cost on your top moving items?

Menu 193

Menu Food Supply Supplies Food Order 193

Apicbase

APRIL 5, 2024

Restaurants use software and smart hardware to automate everyday tasks and management duties, such as purchasing ingredients, managing inventory, making production lists, dealing with allergens, and calculating costs. Production Maximise kitchen efficiency with precise production planning.

Back of House 52

Back of House Front of House BOH Point of Sale 52

Culinary Cues

FEBRUARY 9, 2022

THE LAW: Take this very seriously – how chefs act, how they look, how they treat others, the standards they set for product, the expectations they establish for work habits, and the commitment that the chef has for excellence is what others will emulate. Budgeter Cost Controller and Analyzer Marketing Resource.

Restaurant Law 409

Restaurant Law Coaching Café Sourcing 409

Modern Restaurant Management

NOVEMBER 21, 2022

In August of this year, the cost for consumers of purchasing food away from home rose by 8.3 This inflation at the customer–facing end of the restaurant business has largely been fuelled by rapidly increasing operating costs – by as much as 11.7 Keep Managing Costs. percent compared to the same period in 2021.

Operations 193

Operations Cash Management Seasonal Menu Loyalty Program 193

Food Business

JUNE 9, 2023

The recipe of building a sandwich the same way every time, ensures customer delight. That recipe reflects a quality product, created and served the same way every time. It's one version, and one recipe for quality in a restaurant. The other pillar in this story is financial stability; it is baked into that recipe.

Customer Experience 130

Customer Experience Information Training Serving 130

Apicbase

MARCH 28, 2024

They also include variable costs such as food costs, hourly staff wages, and equipment maintenance. Gross profit margin You calculate your gross profit margin by subtracting the cost of goods sold (COGS) from total revenue over a period. It takes into account your COGS, overheads, and variable costs.

Food Truck 52

Food Truck Front of House Allergens Inventory 52

Apicbase

MAY 29, 2024

A commissary kitchen is a central production kitchen that preps food for different types of food service businesses: food trucks, mobile vendors, catering services, other ghost kitchens, brick-and-mortar restaurants, or pop-up food events. This option costs less and is more flexible but has more limited capabilities.

Kitchen Safety 52

Kitchen Safety Front of House Online Ordering Food Order 52

Modern Restaurant Management

SEPTEMBER 1, 2023

Prepped items are technically product sitting on the shelves; not counting those items means the theoretical variance will increase since there is no record of where those raw ingredients went. Every time a truck pulls up to the back dock, it costs money. Create a product requisition system for these items.

Inventory 177

Inventory Management Management Cash Management 177

Restaurant Business

MARCH 12, 2024

Managing labor, food costs and daily tasks in foodservice operations is a tricky endeavor. With so many different things to account for, including staffing, inventory, recipes and so much more, it’s understandable that operators are looking for more efficient ways to get the job done.

Back of House 75

Back of House Technology Inventory Food Order 75

Apicbase

MARCH 28, 2024

The F&B director works with the order forms, the COO analyses the profit and loss statements, the inventory manager checks the stock counts, the executive chef works in the recipes database and so on. All come with their own data sets and metrics – food cost, inventory variance, sales numbers, the list goes on.

Management 52

Management Management Point of Sale Kitchen Safety 52

Apicbase

APRIL 11, 2024

Customers generate revenue, but effective back-of-house operations keep costs in check , ensuring that your restaurants are also profitable in the long term. The success of a food service business depends on how well its restaurant managers manage purchasing and inventory and how good the chefs are at creating profitable recipes.

Operations 52

Operations Back of House Allergens Front of House 52

Modern Restaurant Management

MARCH 21, 2022

Let’s say the cost of such a combo was to jump from 10 cents to 20 cents. If cutting fries off the menu entirely isn’t a viable option, an operator might decide to raise prices—or might decide to ride it out and take smaller margins until the price of potatoes stabilizes, without passing the cost onto the customer.

Technology 199

Technology Food Supply Inventory Supplies 199

Ken Burgin

JUNE 13, 2023

ChatGPT, can revolutionise the way you manage your kitchen, from organising your recipes, scaling dishes and optimising food costs, to suggesting ingredient substitutions, planning menus, and enhancing staff productivity. What are some ways that ChatGPT can be used to manage recipes in a restaurant?

Management 68

Management Management Dietary Restrictions Seasonal Menu 68

Apicbase

FEBRUARY 29, 2024

This guide covers the essentials of recipe costing, including the benefits of proper calculations and the best formula to use. If a restaurant does not know how much it costs to make one dish, they will likely lose money at every table. Understanding the true cost of recipes underpins a restaurant’s success and financial health.

Inventory 52

Inventory Waste Seasonal Menu Pricing 52

Apicbase

FEBRUARY 29, 2024

This guide covers the essentials of recipe costing, including the benefits of proper calculations and the best formula to use. If a restaurant does not know how much it costs to make one dish, they will likely lose money at every table. Understanding the true cost of recipes underpins a restaurant’s success and financial health.

Inventory 52

Inventory Waste Seasonal Menu Pricing 52

Modern Restaurant Management

FEBRUARY 21, 2022

Apart from growing vegetarian and vegan population, ordinary people who eat meat are also paying attention to the relationship between animal products and their health and the health of the planet. This has accelerated the demand for plant based meat and dairy products especially in western hemisphere. percent in 2021.

Fine Dining 219

Fine Dining Fast Casual Food Supply 2022 219