Modern Restaurant Management

JUNE 15, 2021

Inventory stock changed significantly. These non-paper menus can be changed swiftly, allowing restaurants to remove items when inventory lags and promote items that have higher margin. In the best of circumstances, they should be linked to inventory and automated kitchens. Menus were trimmed to a fraction of original size.

Technology 203

Technology Loyalty Program Front of House Online Ordering 203

Cheetah

JANUARY 20, 2022

But as supply chain issues, labor shortages and health concerns persist, the small menu trend is making increasingly more economic and operational sense as a long term strategy. Efficient Inventory Management with Bite Size Menus. With fewer ingredients on the menu, less supplies need to be ordered and stored.

Seasonal Menu 148

Seasonal Menu Food Supply Allergens Supplies 148

Apicbase

APRIL 11, 2024

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. Standard features include inventory management, labour scheduling, waste tracking, accounting, and analytics.

Operations 52

Operations Back of House Front of House Allergens 52

Apicbase

MAY 21, 2024

Consider dietary restrictions Offering vegetarian, vegan, and gluten-free options and clearly flagging allergens in your menu will help attract a wide range of customers affected by allergies or lifestyle restrictions. A diverse menu that caters to different dietary needs also helps your restaurant establish a reputation for inclusivity.

Menu 52

Menu Dietary Restrictions Allergens Seasonal Menu 52

Modern Restaurant Management

APRIL 21, 2020

Food and Drug Administration (FDA) has issued two temporary food labeling guidance documents that attempt to balance industry supply and demand during the novel coronavirus pandemic. allergen information required by the Food Allergen Labeling and Consumer Protection Act.

Menu 164

Menu Allergens Document Food 164

Apicbase

MAY 8, 2024

Finally, we will explore the best alternatives to MarketMan, helping you decide which restaurant inventory management platform aligns best with your needs. Inventory management: MarketMan tracks inventory and reports on stock counts and total value. Here are the most important features of the platform and what they help you do.

Inventory 52

Inventory Food Supply Back of House Kitchen Safety 52

7 Shifts

JUNE 28, 2021

A Hazard Analysis Critical Control Point ( HAACP ) plan is recommended by the FDA to control any hazards surrounding food safety throughout the entire restaurant supply chain. Label stored food with their use-by dates and follow a first-in, first-out inventory method (FIFO Method–learn other restaurant lingo ). Develop a HACCP Plan.

Kitchen Safety 370

Kitchen Safety Food Safety Food Supply Equipment 370

Restaurant365

FEBRUARY 18, 2022

Now more than ever, due to the huge lack of staff, food inflation, and supply chain shortages, automation is becoming a major advantage in execution for back-of-house operations as well. Managers can count and order inventory, create and assign schedules, review P/L data, and more from any mobile device. Allaying allergen fears.

Technology 78

Technology Dietary Restrictions Back of House Front of House 78

Ken Burgin

JUNE 6, 2023

Questions could range from ingredients of dishes to potential allergens. Business Operations Overview : Create comprehensive educational content about restaurant operations like supply chain management, inventory control, and financial management. This will help train staff in customer service skills and problem-solving.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

Culinary Digital

FEBRUARY 23, 2023

This pushes the need for innovation to build a resilient supply chain and minimize negative impacts. A complete picture of waste allows operators to adjust inventory based on daily demand or consumption and automatically track items moving from place to place. ranks 13th.

Sustainability 52

Sustainability Food Agriculture Food Safety 52

7 Shifts

NOVEMBER 15, 2024

A candidate should also have in-depth knowledge of the menu, including ingredients and preparation methods, as well as the necessary restaurant skills and certifications in health, allergen, and food safety training. This allows them to recommend alternative dishes or modifications confidently.

Hiring 195

Hiring Dietary Restrictions Customer Service Customer Experience 195

Apicbase

NOVEMBER 28, 2022

These businesses are accountable for any safety issues in their supply chain and must have information on traceability for the goods they grow, distribute, and sell. Food traceability is an F&B company’s ability to track the food products they sell, produce, and distribute across the supply chain.

Tip Distribution 52

Tip Distribution Kitchen Safety Food Supply Food Safety 52

Apicbase

NOVEMBER 4, 2022

The software provides various tools and features such as sales analytics reporting, inventory management, menu engineering and ingredients tracking, allowing restaurateurs to manage their resources precisely and reliably. Automating inventory management and inventory acquisition.

Loyalty Program 52

Loyalty Program Hospitality Point of Sale Customer Experience 52

Apicbase

MARCH 3, 2023

This end-to-end solution uses data from your POS to provide insights into sales, food costs, menu engineering and inventory management. Additionally, Apicbase updates your inventory levels based on sales data and provides real-time stock-level reports for each location. You instantly get the actual profit margin for each menu item.

Point of Sale 52

Point of Sale POS Management Management 52

The Rail

MAY 15, 2024

Supply chain management , inventory control, and minimizing food waste are key strategies to lower overhead costs and offer savings to customers. In the restaurant kitchen, automated food prep systems, robotic assistants, and inventory management software optimize efficiency and quality.

Fast Casual 52

Fast Casual Customer Service Customer Experience Fine Dining 52

Apicbase

JULY 22, 2024

The corporate catering sector faces a host of challenges, including labour shortages and the Herculean task of making the supply chain more sustainable. It centralises intellectual property (IP) related to recipes and menus, and automates inventory management. Innovation took centre stage in the debate.

Catering 52

Catering Sustainability Technology Employee Relations 52

360Training

JANUARY 14, 2019

Restaurants with multiple locations can use software and apps to communicate pertinent recall information in real-time and provide detailed information within the supply chain. coli O157:H7 in ground beef, salmonella in peanut butter, or food with an undeclared allergen. Establish a Plan. Examples include E. Store Food Safely.

Food 60

Food Kitchen Safety Food Safety Allergens 60

Hot Schedules

JANUARY 8, 2020

The right inventory management solution can show him who the sheriff is in town. With food allergies on the rise, and more than 15 million Americans affected, it’s critical for your restaurant to be able to deliver clear, accurate allergen information to guests. It can be tough to fight the Rogue Spender. He’s wily and he’s mean.

Cash Management 78

Cash Management Allergens Employee Relations Download 78

The Restaurant Times

AUGUST 30, 2022

A restaurant POS system helps you manage everything from inventory to staff members, easing out a lot of the complexities involved in running a restaurant business. It allows you to manage sales, inventory, supply chain, production, orders, kitchen operations, staff, and customers with the help of a digital interface of the software.

POS 52

POS 2022 Point of Sale Mobile Ordering 52

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

AUGUST 19, 2022

A restaurant’s back of house was essentially a black box with a multitude of overlapping processes, ranging from menu engineering, supply chain management, on-demand production and a vast inventory system. F&B used to be notoriously hard to manage, hence its position on the back burner, but the tech came to the rescue.

Hotels 52

Hotels Technology Hospitality Back of House 52

Apicbase

MARCH 25, 2022

This is your inventory from which all your recipes are created. Learn more: Restaurant Inventory Management Software. NOTE: You can [and should] go real granular here, adding prep steps, production notes, images, and allergen/dietary info data to all your recipes. It takes a few minutes to populate a new recipe in Apicbase.

Menu 52

Menu Point of Sale Pricing Take-out 52

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. Inventory management Streamline inventory management and boost purchasing precision with software.

Back of House 52

Back of House Front of House BOH Point of Sale 52