Apicbase

MARCH 25, 2024

When restaurant managers or kitchen staff make poor purchasing choices, they face increased food waste, inflated costs and frustrated customers. The restaurant procurement software then cross-references the projected demand with current inventory, outstanding stock deliveries, and the recipe database. That’s a daunting task.

Inventory 52

Inventory Management Management Kitchen Safety 52

Culinary Cues

FEBRUARY 9, 2022

To do this, the chef must understand and practice solid cost control measures such as inventory control, recipe costing, portion control, as well as theft and waste control. The chef must be able to build realistic, measurable, and challenging budgets that push and pull everyone in the organization to meet and exceed expectations.

Restaurant Law 409

Restaurant Law Coaching Café Sourcing 409

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

Modern Restaurant Management

APRIL 13, 2022

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. For reference, the top four U.S. Retaining and Attracting Employees. Prioritizing Employee Efforts.

POS 201

POS Food Supply Mobile Ordering Point of Sale 201

Lavu

NOVEMBER 17, 2023

This process, often referred to as determining the “profit margin by subtracting,” includes factoring in the cost of ingredients, labor costs, overhead expenses, and other operational expenses. This involves sourcing wholesale ingredients, reducing waste, and adjusting menu prices as needed.

Fast Casual 123

Fast Casual Fine Dining Food Truck Loyalty Program 123

Modern Restaurant Management

JUNE 12, 2023

Understanding the Importance of Brand Purpose In today’s marketplace, brand purpose refers to the reason for your restaurant’s existence beyond making a profit. Reducing waste, whether food or packaging, is another initiative that appeals to them.

Social Media 167

Social Media Loyalty Program Communication Sustainability 167

Modern Restaurant Management

MARCH 9, 2022

Cross-contamination at a restaurant refers to the transmission of germs or other hazardous microorganisms from food, equipment, or humans to food. Future Market Insights reported that containers and packaging products make up the majority of municipal waste, accounting for 82.2 of overall waste generated in 2021.

Compost 204

Compost Sustainability Online Ordering Kitchen Safety 204

Culinary Cues

AUGUST 7, 2021

So, first step – let’s refer to it as a challenge. Restaurant waste nips away at profitability – why? There are fewer, and fewer individuals interested in a kitchen career and when we find employees to fill positions, they never seem to stay very long. . – Quality of life for career restaurant employees is not that desirable.

Social Media 474

Social Media Cash Management Blog Equipment 474

Culinary Cues

OCTOBER 20, 2021

Some talented people are not the best cooks and chefs and quite often the most intelligent (using commonly referred to scales of measurement) are lacking in common sense. Cry a lot – this is how the onion wants to be remembered. [] DICE A BAG OF CARROTS – PERFECTLY: Practice large, medium, small, and brunoise dice.

Front of House 421

Front of House Uniforms Back of House Kitchen Safety 421

Modern Restaurant Management

SEPTEMBER 16, 2020

In 2018, when China stopped accepting plastics and recycling from the US, waste management professionals wondered whether the recycling industry could survive the loss of a major market for America’s commodity scrap. Though landfill closures have also contributed to rising costs, recycling is still the cheaper option for waste disposal.

Recycling 125

Recycling Waste Workshop Training 125

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 385

Employee Relations Fine Dining Training Communication 385

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

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

SEPTEMBER 2, 2022

Search engine results pages (SERPs) are an SEO term that refers to how well your website and web pages rank on Google. However, low-quality content that is not optimized for SERPs may simply waste your time and effort, especially if it is not targeting relevant and attainable keywords that have commercial intent.

SEO 177

SEO Social Media Audits Point of Sale 177

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. However, it doesn’t account for potential real-life areas of inventory waste, like portioning mistakes, kitchen waste, or server errors.

Inventory 138

Inventory Management Management Point of Sale 138

Modern Restaurant Management

JUNE 7, 2022

What might seem like an easy solution to dispose of waste, will only cause your business major problems, costing you time and money in the long run. Sewers are full of chemicals from cleaning supplies, oxidized pipe systems and other various forms of decomposing waste. What is a fatberg?

Recycling 179

Recycling Waste Food Supply Equipment 179

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

It’s no longer about waste and environmental damage. Restaurant sustainability refers to how restaurants reduce their environmental impact by tackling issues such as sustainable farming, carbon footprint, supply chain shortening, food waste, packaging, water conservation, energy use, recycling, and more.

2022 98

2022 Front of House Cash Management Online Ordering 98

Modern Restaurant Management

MARCH 18, 2024

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. Often referred to as “third culture cuisine,” dishes that are intentional mashups of disparate cuisines are finding favor with consumers.

2024 186

2024 Fast Casual Food Truck Allergens 186

Modern Restaurant Management

FEBRUARY 4, 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. Ghost kitchens of 2019 almost exclusively referred to restaurants that worked only through third-party delivery services.

2022 216

2022 Customer Service Online Ordering Website Management 216

Restaurant365

JANUARY 4, 2022

Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste. Here are two methods to extend shelf life and minimize waste: Organize, Sort, and Implement “First In, First Out” (FIFO). As a restaurant operator, you are trying to avoid wasted inventory at all costs.

Inventory 148

Inventory Pricing Management Management 148

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

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

Restaurant365

MAY 10, 2022

References. Don’t waste time scheduling a separate phone screen. In speeding up the reference process, look at your requirements. How many references do you require? Must references be from former employers? What references will you require for applicants who are seeking their first jobs? Review application.

Recruiting 78

Recruiting Hiring Reference Email Marketing 78

Cheetah

JULY 1, 2021

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. JIT also guarantees you get 100% usable product, which translates to zero waste. Increase Profit Margins with Smart Menu Engineering.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

Cheetah

JULY 1, 2021

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. JIT also guarantees you get 100% usable product, which translates to zero waste. Increase Profit Margins with Smart Menu Engineering.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

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!) Let no superfan commit the game-day cardinal sin of running short on beer!

Menu 88

Menu Seasonal Menu Point of Sale 2025 88

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

Apicbase

MARCH 28, 2024

Pot washers : are responsible for cleaning pots, pans, dishes, and cutlery, keeping the kitchen clean, and disposing of waste. FIFO (First In, First Out) is a stock rotation principle that ensures the oldest ingredients are used first, avoiding spoilage and reducing food waste. Covers – one cover is one customer.

Back of House 52

Back of House FOH BOH Front of House 52

Culinary Digital

FEBRUARY 23, 2023

Global agriculture wastes over 28% of its products, according to reports. World hunger, climate change, economic insecurity, and increasing stress on limited resources are all caused by food loss and waste. Food quality and safety refer to our handling of fresh produce, raw materials, and ingredients. Annually, the U.S.

Sustainability 52

Sustainability Food Agriculture Food Safety 52

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. The smooth outer skin of the cherry is referred to as the exocarp. Enjoyed this?

Compost 196

Compost Food Supply Waste Article 196

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. Outline procedures for delivery logs, counting, waste tracking and reconciling variances.

Inventory 40

Inventory Bar Management Management 40

Open for Business

JANUARY 6, 2023

We are always looking to find ways in which there will be less waste. There is so much waste in restaurants for no reason. We want to provide people with a tangible menu, something they can hold onto during the meal as reference. She also constantly surveys her menu to make it smart and sustainable. “We We recycle and compost.

2023 109

2023 Compost Recycling Waste 109

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. Here’s the bad news, it’s actually worse than that.

Audits 198

Audits Operations 2006 Hiring 198

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. As far as restaurant challenges go, inventory mistakes can be some of the costliest.

Mobile Ordering 148

Mobile Ordering Point of Sale Cash Management Food Supply 148

Restaurant365

MAY 20, 2020

Along with these items, referred to as “stars,” determine and include the top two or three most popular kids’ menu items. The four main factors that would lead to variances between actual and theoretical food costs are waste, errors, portioning, and theft.

Inventory 148

Inventory Food Order Customer Experience Waste 148

Modern Restaurant Management

FEBRUARY 9, 2022

” He’s wasted little time doing exactly that: in the just under two years he’s served as CKO, Adkinson (who also heads up the catering division for 27 Sonny’s locations) has made it his mission for Sonny’s to be an inspired, giving partner in each of the communities its restaurants serve.

Catering 193

Catering Reference Serving Waste 193