Restaurant365

MAY 17, 2022

Food inventory management goes way beyond counting the items on the shelves. The most important part of inventory management is understanding how the amount of product relates to your profit margin. Why a POS system is not suitable for inventory management. Best practices for effective food inventory management.

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Inventory Management Management Food 78

Mad Mobile

FEBRUARY 26, 2024

Are you keeping a close eye on your beer, wine, & liquor inventory costs? It also has one of the most complex stock lists. Because liquor, wine, and beer have such wildly varying prices, it pays to keep tight controls on ordering and inventory. Operators who calculate their cost of sales add 2–10% to their bottom line.

Inventory 40

Inventory Bar Management Management 40

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. This is basically a hack that allows operators to only inventory their top value items for it to work.

Waste 178

Waste Technology Food Inventory 178

Lavu

MARCH 9, 2020

Inventory management is at the heart of running a successful restaurant business. With food ingredients costing a dime and requiring frequent replenishment, a restaurant inventory management system is necessary. It ensures that your chefs and cooks keep track of the available ingredients and can tell how much more inventory is needed.

Inventory 78

Inventory Management Management Point of Sale 78

Modern Restaurant Management

JANUARY 31, 2024

Despite challenges including inventory costs, commission fees and staff turnover, many restaurant owners are expressing optimism about moving forward, according to TouchBistro’s 2024 State of Restaurants Report. What can restaurant operators do to better handle inventory and labor challenges?

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2024 Online Ordering Website Management 2023 199

Apicbase

JULY 20, 2023

Tight inventory management is crucial to the profitability of any restaurant business, but it’s especially important for multi-outlet businesses, where mistakes and small discrepancies are multiplied many times over. But when you have reliable inventory information and PAR levels figured out, you can send purchase orders with confidence.

Inventory 40

Inventory Food Safety Cash Management Waste 40

Modern Restaurant Management

DECEMBER 18, 2023

Fifty-three percent of those respondents said they have reduced their cost of goods sold (COGS) through better inventory tracking of key ingredients. Six out of 10 customers used sales and labor data to make actionable improvements. The survey also showed 75 percent of respondents expected their labor costs to increase in 2023.

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2024 2023 Back of House 2022 197

Modern Restaurant Management

AUGUST 20, 2021

For example, technology exists that allows restaurant operators to take inventory in a matter of minutes, while achieving 99.9-percent Presented on an animated, self-guided platform, multiple segmented supply chain environments encompass the full gamut of food use cases, challenges, and the identification solutions to solve them.

Supplies 204

Supplies Food Supply Online Ordering Inventory 204

Culinary Cues

MAY 21, 2023

Many of us are quickly lured away from the statistical data about the impact of technology because it is so integrated into our lives already. Questioning its use would be like telling a chef that salt should be removed from the kitchen – we all know that salt is not very good for our health, but – “come on” we can’t get by without it.

Technology 335

Technology Social Media Back of House Front of House 335

Orderly

OCTOBER 11, 2021

The words “take inventory” are enough to make your staff cringe and run off in 30 different directions. Yet somehow you get by, for now at least… Why Inventory Matters Inventory management for a restaurant can be a cross between gibberish and long division. I don’t need to explain why taking inventory is important.

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Inventory Management Management Food Order 52

Culinary Cues

APRIL 23, 2023

Fine, that may be the case but let’s just see. But, for a moment, let’s take inventory: [] CHECK YOUR REPERTOIRE: You need not remember every ingredient, in every dish, but you must understand the methods and the result. I’ve been cooking for 15years now; I should be the chef.”

Seasonal Menu 481

Seasonal Menu Leadership Training Fine Dining 481

Modern Restaurant Management

JUNE 5, 2023

When people think of the way AI is currently used in quick service restaurants – such as fast-food chains – they might think of AI-powered voice bots utilized at drive-thrus or AI tools to forecast inventory needs based on demand. The use of AI is not limited to scheduling and staffing.

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Dine-in Customer Service Customer Experience Inventory 186

Margin Edge

MAY 7, 2021

Keeping tabs on your ingredient usage, in turn, is difficult without control of your inventory. Simplify Your Inventories: Try MarginEdge Free until July. Ideally, you would have plenty of time and staffing to verify your numbers by methodically counting every single item you use on a regular basis.

Inventory 52

Inventory Employee Relations Food Order Waste 52

Culinary Cues

AUGUST 3, 2020

Suddenly, those items that were simply a phone call away from supplier to restaurant are faced with inventory shortages. Hopefully this will be the case for restaurants and all of the stakeholders who depend on the restaurant experience. This is a challenging combination for restaurant operators to compete with. Restaurant Consulting.

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Government Training Consumer Goods Small Business 491

360Training

APRIL 1, 2019

It’s tempting to apply this strategy to inventory management, but that’s a big mistake. Unless you want to risk spoilages, shortages, and misuse of resources, you need to apply an organized system to your inventory. Some people are just better at this type of work, so use your staff’s individual strengths.

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Inventory Bar Management Management 60

Culinary Cues

MARCH 10, 2022

I rest my case. How frustrated would a line cook be if he or she had to clean their own sauté pans after every use? One of the hidden painful costs of operating a kitchen comes from the cost of chemicals used in the dish area. Who can make a difference through efficient use of the machine and the process of washing dishes?

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Front of House Back of House Uniforms Hiring 447

Hot Schedules

JULY 15, 2021

It’s no surprise that top performers use procurement technology to agree and lock down supplier lists, ensuring that all sites can only purchase from specified companies for the lowest rate possible. No more special cases. Smart operators take purchasing management further by using electronic trading platforms. Related Posts.

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Pricing Management Management Cash Management 148

Modern Restaurant Management

MARCH 9, 2022

Food takes up more space in US landfills than anything else. Upgrade inventory and ordering systems with the latest technology. Proper inventory management is essential to decreasing food waste and saving related expenses. The more you can use, the less that will end up as food waste. Use food more efficiently.

Waste 212

Waste Compost Food Recycling 212

7 Shifts

MAY 1, 2020

If you have many groceries, inventory, or portioned goods, consider offering meal kits to diners to cook at home. We started offering taco kits to use the product we already had prepped when we had to close, but they've been so popular we've kept them going! Offer meal kits ?? We occasionally run out of them (pizza is our main hustle!)

FOH 364

FOH Online Ordering Delivery Food Supply 364

Lavu

MAY 31, 2019

Do you dread taking bar inventory? Most restaurant and bar owners struggle with maintaining order of their inventory. It’s tedious and arduous, but when done right, liquor inventory management can decrease costs and increase profits. Below, we reveal how to set up an efficient bar inventory system. You’re not alone.

Inventory 61

Inventory 2019 Waste Point of Sale 61

Modern Restaurant Management

SEPTEMBER 29, 2021

When one chef uses exact measurements of ingredients and another doesn’t, you’re losing money. It’s crucial your chefs are using consistent recipe measurements because it’s an easy way to maintain accurate plate costs. Make sure you are using the right light bulbs. This includes labor and inventory.

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Back of House Inventory Food Supply Technology 193

Restaurant365

OCTOBER 29, 2021

Your back-office restaurant technology can be used to help grow both guest loyalty and your business. You can use back-office restaurant technology to support a positive guest experience in areas such as payment, inventory and food costs, and staff scheduling. POS integration enables flexible payment options.

Customer Experience 158

Customer Experience Technology Mobile Ordering Inventory 158

Culinary Cues

AUGUST 7, 2023

This is true with addiction to alcohol, drugs, gambling, eating disorders, and obsessions of all sorts – could it be the case with kitchen workers who are “all-in”? I’m in control so leave me alone!” Hmmmm, does this sound familiar? Some may laugh and push this theory aside as ridiculous.

Café 340

Café Take-out Inventory Blog 340

7 Shifts

AUGUST 20, 2021

Use a procurement management app like Bluecart to keep track of food costs, monitor supply levels, and save time managing inventory. Use scheduling software. In case you need another reason to work within auto-scheduling requirements, consider the savings you'll see by simply sending out your schedule earlier.

Inventory 195

Inventory Food Supply Seasonal Menu Food Order 195

7 Shifts

MARCH 11, 2020

Starting food inventory Stocking up on pantry staples and your beginning inventory of perishable foods will set you back at least $1,000. Give your wages budget a 20% buffer just in case. Inventory Even the most experienced restaurateur can end up overspending on inventory during the first few weeks or months of operation.

License 354

License Cash Management Inventory Food Supply 354

Culinary Cues

JANUARY 23, 2023

Measuring how the “carrot rule”, is applied is the job of the coach, manager, or in our case chef. The leader/coach will study the competition, analyze the environment around the organization, inventory the individual and collective talent of his or her players/employees, and structure an approach geared towards grabbing the carrot.

Coaching 374

Coaching Sports Point of Sale Take-out 374

Modern Restaurant Management

JUNE 14, 2022

One study found that internal employee theft is responsible for 75 percent of inventory shortages and about 4 percent of restaurant sales. There are all kinds of different types of restaurant theft, ranging from food and inventory, theft at the register and checkout counter, external grease theft, time theft and employee product theft.

Point of Sale 199

Point of Sale Kitchen Safety Back of House Inventory 199

Embrace the Suck

DECEMBER 25, 2019

Where you are one guest at a time, they make money one case at a time. If they can load that truck up with cases and make bigger drops they make more money! It the same concept that we use in restaurant work: full hands in, full hand out! You need to move up the chain to those that want more cases on the truck.

Food Truck 289

Food Truck Food Audits Tip Distribution 289

The Restaurant Times

JULY 30, 2020

A restaurant inventory comprises all the items or raw materials required to prepare dishes. As the volume of business increases, inventory management becomes a crucial part of restaurant operations. This article explains how restaurants in the UAE can optimize their inventory using proven restaurant inventory management techniques.

Inventory 52

Inventory Management Management Food Supply 52

Culinary Cues

SEPTEMBER 20, 2020

Well-run organizations – in this case a kitchen, are built to win. It is this internal competitiveness that pushed Trotter to not only create a truly great restaurant, but more importantly to help those who worked for and with him to carry this spirit of winning to their own careers, and in some cases – their own future restaurants.

Fine Dining 409

Fine Dining Coaching Dine-in Café 409

Culinary Cues

AUGUST 7, 2021

A good start would be to refrain from using the word “problem” since it seems to imply that solutions are mysterious and impossible and instead rely on “challenges” as the descriptor. CAUSE and EFFECT: The effects of a challenge are what keeps us up at night. Why is this the case? We can do this.

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Social Media Cash Management Blog Equipment 474

Hot Schedules

OCTOBER 28, 2019

As you work to increase your profitability, two areas to explore are recipe and menu engineering, and purchasing and inventory optimization. One of the biggest challenges with recipe and menu engineering is trying to manage it using tools like Excel. Optimized Purchasing and Inventory. Menu Engineering. But where do you start?

Inventory 60

Inventory Menu White Paper Waste 60

Modern Restaurant Management

FEBRUARY 19, 2024

" In his case it's more like "when your restaurant closes due to the pandemic, host pop-ups." Oliver also notes another benefit of these pop-ups is a great way to get through wine inventory, as they do wine pairings with the dinner from the stock they had at the original restaurant. Mississippi restaurateur Robert St.

Fine Dining 106

Fine Dining Seasonal Menu Dine-in Magazine 106

Modern Restaurant Management

OCTOBER 26, 2023

With the rise of on-demand delivery and easy-to-use checkout technology driving consumer demand for quick service, restaurant operators are implementing modern payment solutions that provide a more seamless and customer-friendly dining experience ahead of the busy holiday shopping season. remain eager to dine out. In the U.S.

Customer Experience 186

Customer Experience Loyalty Program Mobile Ordering Point of Sale 186

Future Food

JUNE 16, 2021

We used to get cash sales only, now the expectation is predominantly EFTPOS based physical transactions that are bolstered by a range of sales opportunities, including order/click & collect, vending, mobile concessions, elevated dining and beverage choices, a range of environments plus pre & post-game entertainment.

Sports 148

Sports Entertainment Hospitality Point of Sale 148

Modern Restaurant Management

JULY 25, 2023

Inventory management becomes a breeze with AI-driven tools that assist in supply chain forecasting. Similar to ChatGPT, the more AI technology is used, the smarter it becomes, creating an exciting opportunity for both brands and franchisors. The drive-through experience is not immune to AI advancements either.

Customer Experience 167

Customer Experience Customer Service Back of House Pricing 167

Modern Restaurant Management

JUNE 6, 2022

Now, customers are demanding transparency around safety and cleanliness, and expect to see employees wiping surfaces, using hand sanitizer, and following other post-COVID-era protocols. Brands that use digital tools and software have better, more accurate, holistic views of data. Culture Has Become More Collaborative.

Audits 186

Audits Kitchen Safety Back of House Point of Sale 186