Modern Restaurant Management

APRIL 13, 2022

At the end of 2021, four out of five restaurants reported facing a staffing shortage due to reduced operating hours and dining capacity. Monitoring Supply Can Curb Waste and Loss. The system would alert an operator of these changes, giving them access to these unique insights and allowing them to quickly adjust orders to prevent waste.

POS 180

POS Food Supply Mobile Ordering Point of Sale 180

7 Shifts

AUGUST 6, 2021

Inaccurate sales forecasting can result in wasted funds on labor, inventory, and even operating expenses for the restaurant. Restaurant forecasting isn't really a "nice to have" - it's a step all successful restaurateurs have to take. Wasted inventory is one of the most needless - yet avoidable - expenses that a restaurant can make.

Seasonal Menu 370

Seasonal Menu Point of Sale Inventory Food Supply 370

Culinary Cues

SEPTEMBER 27, 2023

So, let’s take inventory. 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. How we approach this determines our assessment of what we have chosen to do for a career.

Employee Relations 389

Employee Relations Fine Dining Training Communication 389

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 Document Hiring 370

Apicbase

MARCH 25, 2024

Demand forecasting for restaurants puts out the flames, takes the guesswork out of purchase orders and streamlines the supply chain. When restaurant managers or kitchen staff make poor purchasing choices, they face increased food waste, inflated costs and frustrated customers. That’s why it often goes wrong.

Inventory 52

Inventory Management Management Kitchen Safety 52

7 Shifts

AUGUST 19, 2020

Pandemic or otherwise, staff turnover eats into your profitability and wastes a considerable amount of managers’ time. This takes your attention away from your core management responsibilities—plus a continuous stream of new, untrained staff can lead to mistakes and poor guest service. Even your most seasoned staff can forget things.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

Modern Restaurant Management

MARCH 18, 2024

Dining out is often a splurge occasion, yet today’s restaurant patrons are finding more options to balance their choices and manage indulgence. Environmental Consciousness – Consumer awareness and desire for more sustainable options is encouraging upcycling and waste reduction efforts that are good for business and good for the planet.

2024 184

2024 Fast Casual Food Truck Allergens 184

Modern Restaurant Management

FEBRUARY 4, 2022

Following are some of the major restaurant trends to watch out for in 2022. A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. Water pollution and plastic waste have made many people look at restaurants. Simplified Menus. Health-Conscious Food Will Dominate Menus.

2022 214

2022 Customer Service Online Ordering Website Management 214

Restaurant365

SEPTEMBER 10, 2021

Inventory management tracks what’s going in and out of your restaurant for a specific period, and what product is in your restaurant at any given time. 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.

Inventory 138

Inventory Management Management Point of Sale 138

Restaurant365

JUNE 22, 2021

Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Preventing food waste from happening in the first place is the best thing you can do to save on your food cost. 12 tips to keep your kitchen staff focused on food waste reduction.

Compost 88

Compost Food Waste Front of House 88

The Restaurant Times

FEBRUARY 22, 2022

However, we are living in exciting times with new opportunities emerging out of utter chaos. It’s no longer about waste and environmental damage. It helps them get the most out of their money and lets them feel like they’re making a difference. Trends come and go, and, indeed, they’re never here to stay.

2022 98

2022 Front of House Cash Management Online Ordering 98

Focus POS

DECEMBER 8, 2021

The right POS system will provide information about recipes and ingredients, allergy information and training videos that staff members can reference when they have a question or want to review processes. Monitoring expiration dates gives restaurant owners the option to put ingredients about to expire on special instead of being thrown out.

Mobile Ordering 148

Mobile Ordering Point of Sale Cash Management Online Ordering 148

Restaurant365

JANUARY 4, 2022

If you’re still using Excel spreadsheets for inventory management, you are taking unnecessary manual steps and adding opportunity for error to the process, which can contribute to your rising food prices. Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste.

Inventory 148

Inventory Pricing Management Management 148

Apicbase

MARCH 28, 2024

Let’s take a more detailed look at precisely what BOH operations entail. Pot washers : are responsible for cleaning pots, pans, dishes, and cutlery, keeping the kitchen clean, and disposing of waste. This person organises tickets and checks orders are going out correctly. 86’d – when an item on the menu has run out, it is 86’d.

Back of House 52

Back of House FOH BOH Front of House 52

Mad Mobile

FEBRUARY 26, 2024

Loss, waste, inconsistency — without careful management of bar inventory, you’re quickly losing a decent chunk of money. You may be wasting 10% of product We may be talking about bar inventory here, but food waste trends bear mentioning. Take these lessons to heart. Out of maraschino cherries? Low on limes?

Inventory 40

Inventory Bar Management Management 40

7 Shifts

MAY 27, 2021

A contrast to the fixed restaurant schedule, the rotating schedule affords employees and managers a slew of advantages, such as the sharing of preferred shifts among staff and the chance for staff to take longer breaks from work. What is a rotating shift? Types of Rotating Schedules. 10-Hour Shift Example.

Front of House 370

Front of House Employee Relations Back of House Take-out 370

Cheetah

JULY 1, 2021

The pandemic has exacerbated the restaurant labor crisis and there is only one way out – offering staff higher wages and improving benefits. Important hidden costs that operators sometimes overlook include waste, gas money and countless billable hours spent on roaming the aisles of wholesale warehouses like Restaurant Depot.

Customer Experience 148

Customer Experience Fine Dining Front of House Customer Service 148

Cheetah

JULY 1, 2021

The pandemic has exacerbated the restaurant labor crisis and there is only one way out – offering staff higher wages and improving benefits. Important hidden costs that operators sometimes overlook include waste, gas money and countless billable hours spent on roaming the aisles of wholesale warehouses like Restaurant Depot.

Customer Experience 148

Customer Experience Fine Dining Front of House Customer Service 148

Restaurant365

MAY 10, 2022

To track the time it takes for a new hire to go through the hiring process, identify the stages in your recruitment strategy. References. Don’t waste time scheduling a separate phone screen. While this may be out of order in your process, eliminating steps will help you get a jump on the sought-after candidates.

Recruiting 78

Recruiting Hiring Reference Email Marketing 78

EATER

JANUARY 31, 2024

Pan’s shop filled PacMall’s grid-like corridors with long lines of locals and out-of-towners, who made the pilgrimage from New York, Milwaukee, Detroit, and as far as Los Angeles. While I’ve tried to hire more people to help out, finding skilled labor is very difficult.” You take note of all these things.”

Social Media 130

Social Media Online Ordering Hiring Back of House 130

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

Modern Restaurant Management

FEBRUARY 2, 2023

Considering the major spikes in take-out and delivery, operators should plan to keep their grills running hot. With more food comes the potential for more waste. restaurants rack up 22-33 billion pounds of food waste per year. Test out new specials and combinations leading up to the big day. Sell chicken wings.

Menu 88

Menu Point of Sale Seasonal Menu 2025 88

Restaurant365

MAY 17, 2022

Whenever your restaurant group acquires, counts, transfers, or wastes inventory, it must be entered as a journal entry in your accounting general ledger. Restaurant-specific accounting technology automates the journal entry process. Record waste as an integral part of food inventory management.

Inventory 78

Inventory Management Management Food 78

Restaurant365

MAY 20, 2020

Making smart, effective decisions around your food and labor costs as you continue with take-out and delivery options and begin to open your dining room can help you emerge from the economic shutdown with improved processes on a path to profitability. Optimize Your Workspace.

Inventory 148

Inventory Food Order Customer Experience Waste 148

Modern Restaurant Management

JULY 26, 2022

Federal and state unemployment taxes, commonly referred to as FUTA and SUTA/SUI, are often overlooked and/or ignored by operators, but especially with the increased turnover in the industry, it is paramount in controlling HR operations costs. Take Advantage of the Soft Workers’ Compensation Market.

Audits 187

Audits Operations 2006 Hiring 187

Tableo

JUNE 28, 2023

The total of your restaurant’s two biggest costs, food and labour, is referred to as the prime cost. Monitor food costs For the purpose of figuring out your prime cost, it’s important to accurately track food expenses. Take these actions: Keep thorough records of all food purchases and stock levels. Let’s start now!

Audits 40

Audits Inventory Reference Download 40

Perfect Daily Grind

MAY 10, 2022

With growing pressure to minimise the amount of waste produced by the coffee supply chain , there is understandably interest from food and pharmaceutical companies about reusing the byproducts of coffee production as functional ingredients. Read on to find out what they told me. The functional properties of coffee byproducts.

Compost 196

Compost Food Supply Waste Article 196

EATER

JUNE 3, 2024

It’s also a protest, from the very first line where Grosvenor points out that white cooks borrow food from people all over the world — except for Black people. That in itself was revolutionary, even more so than referring to her method of cooking as “vibration cooking.” Food is food. Everybody eats!” Brown preserved the recipes, too.

Book 97

Book Food Order Take-out Small Business 97

7 Shifts

AUGUST 29, 2019

Menu Analysis: Analyzing Your Current Menu’s Profitability Before you make any changes to your menu, take the time to determine what’s working and what isn’t. You’ll want to make sure your kitchen stays efficient and that your menu is keeping your restaurant in business rather than putting it out of business. Take it Online.

Menu 279

Menu Point of Sale Website Management Online Ordering 279

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.”. But know this: Most restaurant owners don't have it all figured out. The good news? Now, let's get to it.

Fast Casual 370

Fast Casual Customer Service Customer Experience Back of House 370

Indoor Media

DECEMBER 11, 2020

Because the paper is already supplied by the store and handed out with every purchase, you know that your ad will be distributed without any hassle on your part. As with any form of grocery store advertising, this medium also takes advantage of localized targeting. Did you know that 20,000 shoppers go to the grocery store every week?

Advertising 147

Advertising Coupons Tip Distribution Small Business 147

EATER

SEPTEMBER 26, 2023

Parents laugh, whipping out phones to capture the moment. There’s a Mediterranean fish spot that wouldn’t look out of place in New England. In the restaurant’s early days, the concept was novel to most customers, and they tended to grab more food than they could eat, leading to massive food waste.

Employee Relations 136

Employee Relations Travel Sports Social Media 136

7 Shifts

JUNE 4, 2021

Time to break that out again. It's generally accepted that keeping food costs around 28-35% is what it takes to run a profitable restaurant. Your inventory turnover ratio tracks how many times you sell out of your entire inventory over a given period. meaning you sold out of your entire inventory once during this period.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

Modern Restaurant Management

JANUARY 20, 2020

According to the United States Environmental Protection Agency (EPA), the annual production of collected grease trap waste and uncollected grease entering sewage treatment plants can be significant and range from 800 to 17,000 pounds per year, per restaurant. Here are five must knows for your kitchen grease trap maintenance: 1.

Customer Service 197

Customer Service Take-out Sourcing Equipment 197

Restaurant Engine

JANUARY 26, 2022

This also refers to the last line on your restaurant’s balance sheet – where you show profit and loss and your net operating income. Before you do this, take a look at a few things: Research the competition. The biggest problem with food costs is waste. This helps you digitally track them so there is no waste.

Cash Management 59

Cash Management Food Website Management Inventory 59

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. Here’s how unified commerce plays out from the guest's perspective.

Online Ordering 40

Online Ordering Customer Experience Point of Sale Retail 40

Ken Burgin

JULY 9, 2022

Consequences for good or bad work – praise and recognition for positive action, and an appropriate response for work that’s sloppy, faulty, wasteful or dangerous. Make time to carry out important tasks: checking of deliveries, floats, coin top-ups, stock transfers etc. Proper reference checks on new staff.

Point of Sale 60

Point of Sale Cash Management Website Management Audits 60