ChowNow

MARCH 28, 2025

Inventory management and demand forecasting Running out of key ingredientsor over-ordering and wasting themis one of the fastest ways to lose money. Many inventory management systems now include AI-assisted forecasting. Some platforms use it to automatically adjust menu prices based on demand, time of day, or day of the week.

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Front of House Back of House Online Ordering Email Marketing 195

ChowNow

FEBRUARY 13, 2025

An inventory management system with automated restocking alerts keeps your stock levels in check. A higher-priced system that saves time and reduces errors might be more valuable than a cheaper, less effective alternative. Plus, their reliance on high fees forces restaurants to either raise menu prices or accept smaller profits.

2025 195

2025 Technology Loyalty Program Mobile Ordering 195

7 Shifts

JUNE 4, 2021

In this article, we'll go into 15 key performance indicators for restaurants, why they're important, how to calculate them, and more. Inventory turnover ratio. Ideal menu price. Your CoGSs is an essential number to have when determining your menu prices, inventory and impacts your net profit margin. Check Average.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

7 Shifts

NOVEMBER 15, 2024

They play a big role in overseeing your inventory and attending to customer complaints. In this article: How do you handle inventory management to keep the bar always adequately stocked? In this article: How do you handle inventory management to keep the bar always adequately stocked?

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Bar Management Management Hiring 195

ChowNow

MARCH 7, 2025

In this article, you will learn: Why you should use your customer data to help your restaurant grow The different kinds of data you have available to you to use The best ways to use customer data to make better decisions Lets explore why customer data is one of your most powerful tools for growing your restaurant. You can increase revenue.

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Loyalty Program Email Marketing Online Ordering Point of Sale 195

Goliath Consulting

JUNE 15, 2021

Unfortunately, measures set up to safeguard health have overall caused inefficiency and higher prices, which regrettably have caused layoffs for food workers and drivers (3). Inventory Estimates. What this means is that the relationship between the operator and vendor can be strained as a result of poor inventory control.

Supplies 414

Supplies Food Supply Front of House Fast Casual 414

Modern Restaurant Management

DECEMBER 28, 2021

For the restaurant industry, the disruptions of a broken supply chain can eliminate key ingredients from inventory, which then force locations to remove items from menus temporarily, or indefinitely. More recent price increases have nearly doubled this number.

Franchise 492

Franchise Franchising 2022 Fast Casual 492

Culinary Cues

MAY 8, 2023

It sounded like an appropriate title for an article about life in the kitchen. The chef is a financial manager of a business and, as such, must be adept at budget projections, management of inventories (highly perishable ones), and control of production waste.

Kitchen Safety 458

Kitchen Safety Food Safety Coaching Training 458

Culinary Cues

MARCH 3, 2021

In a recent article about Danny Meyer – NYC restaurateur extraordinaire, he talks about his epiphany over the past year – an opportunity he had to truly assess everything about his restaurants and the accepted approach towards operation. ” -Danny Meyer – Union Square Hospitality.

Dine-in 438

Dine-in Small Business Seasonal Menu Café 438

Perfect Daily Grind

APRIL 4, 2022

In the coffee industry, larger roasters generally have a greater capacity to manage price risk, but small and medium-sized roasters also have tools at their disposal. To learn more about how coffee roasters can manage and minimise the impact of price risk, I spoke to some industry experts to learn more. What is price risk?

Pricing 166

Pricing Management Management Point of Sale 166

Lavu

NOVEMBER 30, 2024

This article breaks down how to manage ingredient costs, reduce waste, and optimize menu pricing using modern tools like POS systems. Here’s what you’ll learn: Common Problems : Fluctuating prices, waste, and poor inventory tracking hurt profitability. Here’s a practical way to approach it: 1.

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POS Waste Inventory Cash Management 78

The Rail

DECEMBER 2, 2024

In this article, we’ll show you exactly how to create a food delivery app tailored to your restaurant’s needs, while staying competitive in a booming industry. Search and filtering options (by cuisine, price, dietary preferences, etc.). Inventory management to keep track of stock levels. If so, you’re not alone.

Delivery 147

Delivery Food Loyalty Program Food Order 147

Culinary Cues

FEBRUARY 2, 2024

Changing how we view our concepts, menus, pricing structure, our staff, marketing, and the list goes on has never been more critical. Yes, I have been preaching the need for change in restaurants. Change, however, does not infer that we need to abandon the core principles of our profession and how we view the process of cooking for others.

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Training Customer Service Uniforms Leadership 383

ChowNow

JUNE 10, 2024

In this article, we’ll explore how to calculate your restaurant profit margin, what affects it, and practical strategies to improve it. Menu Pricing: Setting the right prices that reflect the value and cost of your offerings is crucial. Check out this article to learn more tips to optimize your menu for upselling.

Online Ordering 195

Online Ordering Social Media Website Management Inventory 195

7 Shifts

APRIL 3, 2020

Please note thought: this article is meant to provide information only and is not a substitute for any professional advice you may receive from an accountant, lawyer, HR, or other professional. Pro tip: Look at implementing an inventory tracking system like Xtra Chef —it might be a new cost, but it will pay for itself in better food costing.

BOH 368

BOH POS Influencer Point of Sale 368

ChowNow

JULY 30, 2024

To manage this effectively, track daily, weekly, and monthly sales to identify trends and peak times, using this data to optimize staffing and inventory levels. Calculate COGS by adding the beginning inventory and purchases, then subtracting the ending inventory. Learn more tips for reducing COGS in this article.

Cash Management 195

Cash Management Point of Sale Inventory Loyalty Program 195

Harbor Touch

MARCH 18, 2025

Ive tossed meals into inventory totals and shaved taxes that way. Deduct the cost, not staff time or full price. Disclaimer This article provides general information on tax deductions and credits for restaurants. Choose the bigger win. Employee Meals: Free Food, Free Savings Feeding staff on-site? Feels good, saves cash.

Point of Sale 138

Point of Sale POS Restaurant Law 2025 138

ChowNow

JULY 1, 2024

With inflation driving up the prices of ingredients, utilities, and labor, it’s become increasingly difficult to maintain profitability. In this article, we will explore practical and actionable steps that you can take to reduce food costs and operating expenses, without sacrificing the quality and service your diners expect.

Operations 195

Operations Food Website Management Online Ordering 195

Culinary Cues

MAY 13, 2023

PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 800 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 70 interviews with the most influential people in food

Hotels 458

Hotels Point of Sale Cash Management Training 458

Culinary Cues

OCTOBER 19, 2023

If an employee wants to learn more about menu development, how to price a menu, vendor relationships, the legal parameters of running a business, inventories and profit/loss, or the skills necessary to function in other departments then why not provide that opportunity?

Training 399

Training Seasonal Menu Back of House Small Business 399

7 Shifts

SEPTEMBER 16, 2021

There'll be new branding, a new staff, different inventory, and updated forecasting involved. You can reference and compare the key metrics from all of these locations like total revenue, profit margin, inventory variance, etc. One of the many benefits of multi-location restaurant management pertains to inventory and ordering.

Management 370

Management Management Document Hiring 370

7 Shifts

NOVEMBER 15, 2024

In this article: What strategies do you use to motivate and engage your restaurant employees? A great restaurant manager will monitor inventory closely to reduce waste and make the most of bulk ordering and negotiating with suppliers. Can you share a time when you successfully resolved a conflict between employees?

Leadership 195

Leadership Management Management Operations 195

Culinary Cues

DECEMBER 3, 2022

I turn on the news as background noise (there’s never any good news) and I faintly catch the key points about another mass shooting, climate anomalies, political battles, the lingering pandemic, and the rising price of goods. Stay tuned for the next article – FULL HOUSE -ALL HANDS-ON DECK. Morning, Jack.” Morning, chef.”.

Back of House 368

Back of House Hotels Front of House Book 368

Goliath Consulting

JANUARY 11, 2021

One NRN article reported that more people are now “more mindful about how much and when they drink” (1). You have to explore the flavors and use what you have in the house and improve the selection… It’s (also) a very good sales strategy because instead of offering sugary sparkling sodas for a low price, you can actually charge $7, $8, $10.”.

Beverage 348

Beverage 2021 Consumer Goods Sports 348

7 Shifts

AUGUST 18, 2024

Make sure to get quotes from multiple suppliers so you can compare prices and services. Pricing should match your target market and theme. A cocktail bar can have higher prices while a local neighborhood pub probably can't. We'll cover all of this later in this article. Keep it simple. How Much You Can Expect to Earn?

Bar 370

Bar License Email Marketing Customer Service 370

Sling

AUGUST 9, 2023

Article Updated Date Top 12 Hotel Management Software Solutions for 2023 August 2023 How To Open a Restaurant: A Step-by-Step Guide August 2023 How To Increase Restaurant Profit Margin: A Complete Guide August 2023 Top 10 Medical Scheduling Software Tools for 2023 August 2023 The 16 Best Free Work Schedule Maker Tools In 2023 August 2023 15 Best Employee (..)

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Article 2023 2022 2021 78

Apicbase

OCTOBER 28, 2022

If CoGs and overheads rise due to inflation, your menu prices should follow. That way, you can keep price increases minimal. In normal circumstances, when menu prices have to be adjusted, it is usually done strategically and with great caution. Drastic price hikes are the last resort for restaurants.

Pricing 98

Pricing Point of Sale Inventory Seasonal Menu 98

7 Shifts

DECEMBER 11, 2019

Example: KFC In 2018, about two-thirds of KFCs in the United Kingdom had to temporarily close due to an inventory issue. Issue #3: Costs and Royalties Franchisees benefit from built-in brand recognition of their restaurants, but have to (quite literally) pay the price. The result?

Franchise 435

Franchise Franchising Email Marketing Communication 435

Perfect Daily Grind

FEBRUARY 28, 2023

You may also like our article on whether you can freeze green coffee. Because of coffee’s inherent seasonality, I always encourage roasters to equally consider three key pillars: price, availability, and quality,” Richard adds. This allows roasters more room to manage not only their inventory, but also their cash flow.

Cash Management 196

Cash Management Seasonal Menu Inventory Management 196

Perfect Daily Grind

MAY 7, 2023

Sourcing and buying green coffee is certainly a big part of this, but efficient inventory management is also paramount. However, with many medium or larger-sized roasters often having anywhere up to a year’s supply of green coffee, how can they manage their inventories as effectively as possible? Read on for more of his insight.

Supplies 176

Supplies Management Management Food Safety 176

7 Shifts

DECEMBER 8, 2020

This article will arm you with ideas for restaurant employee contests. They may have overstock of an exciting item, or may be able to get you access to lower prices on specialty items. With an average cost of $3,500 when an employee leaves, it’s something restaurateurs can’t afford. Get creative with it!

Front of House 370

Front of House Social Media Employee Relations Back of House 370

Culinary Cues

SEPTEMBER 27, 2023

So, let’s take inventory. This needs to change through a different approach to menu planning and pricing and tighter controls on waste and portioning. How we approach this determines our assessment of what we have chosen to do for a career. TEAM DEPENDANT I know, this is listed as a “pro” as well.

Employee Relations 416

Employee Relations Training Fine Dining Communication 416

Sling

APRIL 19, 2021

In this article, the experts at Sling will answer those questions and show you how to get control of your margin with some basic math. One such adjustment may be your pricing strategy. How you manage inventory. 1) Increase Your Prices. 2) Sell Off Old Inventory. But what exactly is a profit margin?

Small Business 145

Small Business Cash Management Customer Service Inventory 145

Modern Restaurant Management

JANUARY 15, 2021

.” Despite restaurant closures during COVID, top intimate fast-food brands continue to significantly outperform the leading brands in the Fortune 500 and S&P 500 indices across revenue growth, profit growth and stock price. ” To view the fast-food industry findings, click here. Latest On Premise.

2021 423

2021 Fast Casual Fine Dining Point of Sale 423

Cheetah

FEBRUARY 23, 2022

But access to these trending food items, with fair pricing and reasonable logistics, has been a nightmare – until now. . Unbeatable pricing – Because all the 3,000+ restaurants that Cheetah supplies gain access to these boutique vendors together, we are able to offer wholesale pricing for specialty and local food products.

Food 148

Food Food Supply Food Truck Online Ordering 148

Xtra Chef

AUGUST 12, 2020

Knowing your restaurant food costs helps with menu pricing, affects prime costs, and plays an integral part in remaining profitable. Monitor Vendor Price Changes. Manage Restaurant Inventory with an Iron Fist. the period cost) or the cost price of a menu item and dividing it by the sales price (e.g.,

Food 120

Food Inventory Waste Food Order 120

The Rail

MAY 9, 2024

While the industry has been clouded by a variety of pressures that defined 2023 (such as inflation and price sensitivity), Restaurant Dive predicts that such challenges may push restaurants to embrace new solutions this year. The value triangle refers to three primary points in business: speed, quality, and price.

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Supplies Food Supply Food Truck Technology 130