Clover - Restaurants

APRIL 25, 2024

Here are some top reasons you should have recipe cards for your restaurant: To maintain quality and consistency: Even the most seasoned chef needs a reference every now and then. To help control cost: By precisely documenting ingredient quantities, recipe cards can help minimize food waste –and as a result, optimize profitability.

Design 52

Design Loyalty Program Social Media Allergens 52

Modern Restaurant Management

DECEMBER 10, 2019

You can also refer to this guide to learn more about managing cash flow. You can also minimize the heightened cash flow pressures of the peak season. There are various reasons for fluctuating payroll: Seasonality, high staff turnover, and varying hourly rates (depending on experience).

Cash Management 124

Cash Management Seasonal Menu Social Media Small Business 124

The Restaurant Times

FEBRUARY 28, 2023

Restaurant analytics refers to the process of assessing your restaurant’s data to gain meaningful data to enhance your restaurant’s overall performance. Data on operations also include your menu, staffing, and sales. In addition, restaurant data analysis can be employed to optimize seasonal labor costs.

Operations 52

Operations Point of Sale Seasonal Menu Customer Experience 52

7 Shifts

AUGUST 19, 2020

Pandemic or otherwise, staff turnover eats into your profitability and wastes a considerable amount of managers’ time. It will be everyone’s (new and existing employees) guide for instructions, processes and all the answers to common questions, while being a great reference point to ensure staff feel engaged and supported.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

Sustainability Beyond the Plate

JANUARY 26, 2017

If you produce 4 cubic yards* (the size of a standard commercial bin, not the smaller ‘cart’) or more of organic waste per week, you must separate and recycle that waste. When people differentiate between these two terms, they could be talking about other non-food organic waste streams like landscaping waste and cow manure.

Recycling 40

Recycling Waste Compost Reference 40

Apicbase

JUNE 16, 2023

For example, you can use sales data to track trends in customer spending and identify your most profitable menu items. On the other hand, if your restaurant operates with a seasonal menu, quarterly metrics could be more revealing. Consider menu engineering software as your strategic ally.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Restaurant365

JANUARY 28, 2020

Forecasting for restaurants is estimating key metrics like future sales, customer traffic, or menu item ordering mix based on historical sales data, economic trends, or market analysis. Looking at Past Years and Seasonal Trends. These forecasts should also consider past years and seasonal business growth trends.

Inventory 145

Inventory Seasonal Menu Employee Relations Customer Experience 145

The Restaurant Times

JUNE 1, 2021

Manage Your Menu. Managing the menu efficiently helps control the restaurant cost. A purchasing team can be involved in managing the menu to analyze the cost of the ingredients and the final recipe before being included in the menu, and decide when is the time to upgrade the menu. Source: Upserve.

Seasonal Menu 52

Seasonal Menu Online Ordering Inventory Waste 52

BNG Point of Sale

SEPTEMBER 7, 2021

CoGS is how much it costs you to produce a menu item. The cost of goods sold is also referred to as the “cost of sales.” Cost of goods sold (CoGS) includes all the costs and expenses related to the making of the menu item. The big question is how to go about implementing this without compromising the quality of your menu items.

Point of Sale 52

Point of Sale Inventory Food Supply Seasonal Menu 52

Margin Edge

MAY 10, 2021

Creating recipes and setting your initial menu pricing is Restaurant 101. If you’re using a manual system or some combination of manual and computer-based management, time constraints may mean you can only track a shortlist of key ingredients or menu items: your biggest sellers, the most margin-sensitive or both.

Food 52

Food Point of Sale Fast Casual Seasonal Menu 52

Restaurant365

APRIL 16, 2021

As a whole, restaurant profit margins are much lower than other industries, due to perishable item waste, staff turnover, seasonality, and other factors. If your restaurant business switched to a delivery or takeout only model during the pandemic, you may have slimmed down your menu offerings, as well as your inventory.

Loyalty Program 88

Loyalty Program Point of Sale Guest Recovery Seasonal Menu 88

SpotOn

APRIL 2, 2024

Retailers coined the term to refer to a seamless flow of information between the customer-facing touchpoints, like online shopping and customer support, and the back-end systems, like inventory management and shipping. Corporate restaurant groups have recently added a new term to the restaurant tech glossary: Unified Commerce.

Online Ordering 40

Online Ordering Customer Experience Point of Sale Retail 40

Restaurant Engine

AUGUST 2, 2020

The abilities of an ERP to reduce food waste and pilferage, as well as the reduction of billable labor for inventory management, are the key value propositions for restaurateurs. Whenever a restaurant receives a delivery, the receiving staff must refer to the ERP system to validate the quantity and unit prices. Food Waste.

Inventory 80

Inventory Management Management Point of Sale 80

Xtra Chef

JANUARY 22, 2020

Knowing what a dish costs helps you make decisions in key areas, such as menu pricing as well as COGS and budget targets. And, you not only need to do this for every item on your menu but also your prep recipes. Plate cost, also known as recipe or portion cost, is the cost of a single menu item. Why it’s important.

Waste 79

Waste Seasonal Menu Pricing Point of Sale 79

Restaurant365

AUGUST 25, 2020

Cash flow refers to the amount of cash coming into your restaurant minus the amount of cash going out on a daily, weekly or monthly basis. Variable costs are expenses that vary in proportion to the total menu items you sell. Analyze your menu to determine if there are items that aren’t selling. Utility bills. Phone and internet.

Cash Management 97

Cash Management Seasonal Menu Inventory Email Marketing 97

BNG Point of Sale

AUGUST 25, 2021

Whether customers reference your menu on your website or through the help of an outside delivery service, online ordering has become a more common and more convenient way for customers to support local restaurants. . 3: Review and Optimize Your Menu . By reevaluating your menu. Menu Engineering .

Loyalty Program 52

Loyalty Program Social Media Point of Sale Customer Service 52

BNG Point of Sale

JUNE 21, 2021

Typically, it is used for annual figures, but it can also provide results seasonally, monthly, or as often as needed. Full-service refers to the service you receive in a typical sit-down dinner. These restaurants typically have a kitchen, wait staff, possibly a hostess, and a wide range of menu items. Full-Service Restaurants.

Fast Casual 52

Fast Casual Food Truck Customer Service Online Ordering 52

Margin Edge

AUGUST 6, 2019

Creating recipes and setting your initial menu pricing is Restaurant 101. If you’re using a manual system or some combination of manual and computer-based management, time constraints may mean you can only track a shortlist of key ingredients or menu items: your biggest sellers, the most margin-sensitive or both.

Dine-in 44

Dine-in Food Point of Sale Fast Casual 44

Goliath Consulting

MAY 8, 2020

Aside from boosting revenue, catering can boost business during slow performing times, reduce excess food waste, allow for menu changes, and helps to increase employee retention as they gain new skills and varied tasks that challenges and keeps them busy (1). References: [link].

Catering 99

Catering Point of Sale Delivery Customer Service 99

Embrace the Suck

MARCH 27, 2020

While the owners are seasoned business owners and accomplished leaders.the culture took on a toxic quality. There is also an opportunity to rebuild your foundation (culture), strengthen your framework (systems, team, and menu), and fortify your functionality or profitability (marketing, strategy, and KPI management ). Rave reviews.

Leadership 337

Leadership Cash Management Coaching Take-out 337

Marketman

AUGUST 4, 2019

Items that were lost due to spoilage or waste, or even theft? Armed with your monthly food cost, you now need to know what the cost is to create your mouth-watering menu items. Let’s revisit our previous example to see how well Noel is doing when it comes to menu item food cost (or sometimes referred to as food cost per serving).

Food 40

Food Inventory Seasonal Menu Waste 40

Marketman

AUGUST 4, 2019

Items that were lost due to spoilage or waste, or even theft? Armed with your monthly food cost, you now need to know what the cost is to create your mouth-watering menu items. Let’s revisit our previous example to see how well Noel is doing when it comes to menu item food cost (or sometimes referred to as food cost per serving).

Food 40

Food Inventory Seasonal Menu Waste 40

Embrace the Suck

JANUARY 24, 2022

While the owners are seasoned business owners and accomplished leaders.the culture took on a toxic quality. There is also an opportunity to rebuild your foundation (culture and team), strengthen your framework (menu and marketing), and fortify your functionality or profitability (systems, strategy, and P&L optimization).

Cash Management 255

Cash Management Leadership Coaching Take-out 255

Goliath Consulting

NOVEMBER 3, 2019

Veggies are being incorporated into the menu in creative ways (think jackfruit pulled “pork”, veggie rice and pasta), vegan entrees and sandwiches will keep rolling and “gut-friendly” fermented foods such as kimchi and kombucha are making its way into more restaurant menus 3. Reference. (1) 1) [link]. (2) 2) [link]. (3)

2020 60

2020 Food Social Media Sustainability 60

Marketman

DECEMBER 9, 2019

A good inventory system means less waste and decreases the chances of theft. Aside from individual stock inventory, MarketMan offers budgeted menu items. To further customize your supplier-buyer experience, MarketMan allows you customized promotions ranging from the daily specials to the end of season close-out.

Inventory 52

Inventory Seasonal Menu Communication Download 52

BNG Point of Sale

SEPTEMBER 2, 2021

Overhead costs refer to ongoing expenses such as advertising, utilities, and rent which make running an eatery possible in addition to raw materials and food for goods production. . Change with the Seasons : Keep an eye on the price of seasonal ingredients and quality ingredients and make sure your prices fluctuate accordingly. .

Employee Relations 52

Employee Relations License Point of Sale Food Supply 52

Marketman

NOVEMBER 13, 2019

By only purchasing the highest performing products you can cut down on waste in the kitchen, in your stock rooms and your accounts. Your food cost percentage allows you to asses if an item on the menu is profitable or not. The cost of goods sold breaks down how much goes into the raw materials to produce your menu.

Point of Sale 40

Point of Sale Inventory Seasonal Menu Food Order 40

Marketman

NOVEMBER 13, 2019

By only purchasing the highest performing products you can cut down on waste in the kitchen, in your stock rooms and your accounts. Your food cost percentage allows you to asses if an item on the menu is profitable or not. The cost of goods sold breaks down how much goes into the raw materials to produce your menu.

Point of Sale 40

Point of Sale Inventory Seasonal Menu Food Order 40

The Restaurant Times

AUGUST 5, 2022

You can find out what your best-selling menu items are as well as narrow down on your most costly expenses. You can also regulate the price of your menu items once you know exactly how much each meal has cost in preparation. COGS refers to the total expenses and costs that are involved in the production of goods in a business.

Cash Management 52

Cash Management Point of Sale Inventory Employee Relations 52

Margin Edge

JULY 10, 2019

Old Ebbitt and the other restaurants in the group have ever-changing seasonal menus and extremely high sales volumes (Old Ebbitt alone served 1.5 This information is invaluable and can help you zero in on potential issues of waste, theft, portion control and other forms of shrinkage that can erode your margins.

Management 49

Management Management Point of Sale 2019 49

EATER

DECEMBER 6, 2022

This is the year that a bakery — not a bakery-plus-restaurant, not a bakery with a savory menu too, just a damn good bakery — can feel revolutionary, even when sticking to the classics. With a menu of compelling bites like beef heart skewers and glistening ceviche, the city has embraced Amazonia as a nightlife destination in its own right.

2022 98

2022 Fine Dining Dine-in Food Truck 98

EATER

JUNE 14, 2022

The “trash” in Shuggie’s name refers to waste from farmers and other food suppliers, which the owners repurpose in all sorts of ways: Bruised fruit gets blended into frosé slushies, fish bycatch crowns a salmon belly pizza, and buffalo-flavored chicken gizzards and hearts make the most of meat offcuts. Inside Shuggie’s.

Waste 93

Waste Seasonal Menu Food Supply Fine Dining 93

Gourmet Marketing

SEPTEMBER 23, 2021

This is great if you don’t have many items on your menu or if you do similar dishes that are around the same price. They can also be used indoors to show off some of your latest menu items, combos, discounts, and rewards. After five purchases, they could get a free meal or drink with their food.

Marketing 61

Marketing 2021 Social Media Website Management 61

Xtra Chef

DECEMBER 11, 2019

Whether you are an executive chef, a seasoned restaurant finance executive, or an owner/operator who manages your own books, speaking the language of restaurant accounting will help keep all financial stakeholders on the same page. Facilitates weekly reporting due to the cyclical and seasonal nature of the industry. Prime Cost Reports.

Cash Management 90

Cash Management Point of Sale Tip Distribution Inventory 90

Modern Restaurant Management

FEBRUARY 23, 2021

Born and Raised Hospitality, the restaurant group behind other Phoenix restaurants Clever Koi, Across The Pond, and Fellow Osteria teamed up with Aline Architecture Concepts to create the new fast-casual build-your-own meal restaurant featuring a menu of customized ramen noodle bowls, steamed bao buns, and seasoned fries.

Fast Casual 100

Fast Casual Design Casual Mobile Ordering 100

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

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. Sure, you have.

Management 284

Management Management 2019 Employee Relations 284