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 508

Technology Loyalty Program Front of House Online Ordering 508

7 Shifts

OCTOBER 28, 2024

In this article: How to calculate your profit margin for your bar What is the average profit margin for bars? Once you have that total, subtract all of your costs, such as labor, inventory, rent, utilities, and other operating expenses. Bars that effectively manage their inventory and reduce waste tend to maintain higher margins.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

ChowNow

FEBRUARY 13, 2025

Do you lose money due to food waste? An inventory management system with automated restocking alerts keeps your stock levels in check. It is the central nervous system of your restaurants operations, and most of the tools we cover in this article will need to integrate with your POS (point-of-sale) system.

2025 195

2025 Technology Loyalty Program Mobile Ordering 195

ChowNow

APRIL 15, 2025

In this article, youll learn: How to break down your operating costs into fixed, variable, and semi-variable Smart ways to lower labor and food costs without sacrificing customer service Where hidden expenses are hiding in your tech stackand how to fix it Lets discover where your money is going, and how to take back control.

Operations 195

Operations Online Ordering Customer Service Customer Experience 195

ChowNow

APRIL 15, 2025

In this article, youll learn: The most important restaurant KPIs for restaurant profitability, efficiency, and growth How to calculate and benchmark major KPIs using simple formulas Practical tips for tracking KPIs without getting overwhelmed Lets start by breaking down what KPIs are, and why they require your attention.

Operations 195

Operations Email Marketing Point of Sale Online Ordering 195

Goliath Consulting

JUNE 15, 2021

Inventory Estimates. It has also been a time-consuming and challenging process to develop an efficient inventory estimate as many businesses had to rely on historical data over current patterns. This has resulted in under-ordering (and dissatisfied customers) or over-ordering (and increased waste). Multiple Sourcing and Backup.

Supplies 414

Supplies Food Supply Front of House Fast Casual 414

ChowNow

MARCH 27, 2025

In this article, youll learn: The 10 KPIs for online food delivery every restaurant should monitor Why these metrics matter to your business How to track and improve them Lets dive into the KPIs that can make or break your online delivery strategy. Youll also know which dishes to cutsaving you money in wasted food and labor.

Delivery 195

Delivery Online Ordering Loyalty Program Food 195

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. AI isnt about replacing peopleits about making everyday tasks faster, smarter, and easier to manage.

Front of House 195

Front of House Back of House Online Ordering Email Marketing 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.

Loyalty Program 195

Loyalty Program Email Marketing Online Ordering Point of Sale 195

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 493

Kitchen Safety Food Safety Coaching Training 493

Culinary Cues

AUGUST 7, 2021

This is defined in articles from local newspapers to the New York Times, from industry magazines and websites to social media, and from industry blogs to podcasts by the dozens – everyone states the problem, points a finger, and portrays the issue as someone else’s doing. Restaurant waste nips away at profitability – why?

Social Media 476

Social Media Cash Management Blog Equipment 476

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. Your CoGSs is an essential number to have when determining your menu prices, inventory and impacts your net profit margin. Ending inventory , or what you have leftover.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

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.

POS 78

POS Waste Inventory Cash Management 78

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

ChowNow

JULY 1, 2024

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. Reducing the portion sizes of these items can help minimize food waste and lower food costs.

Operations 195

Operations Food Website Management Online Ordering 195

Culinary Cues

DECEMBER 21, 2023

Sunday nights taking inventory in the freezer and coolers until I couldn’t feel my fingertips anymore helped me to understand what everything costs and how impactful waste, theft, spoilage, and inaccurate counts can be. Happy holidays and positive vibes for an even better 2024.

Kitchen Safety 347

Kitchen Safety Food Safety Take-out Inventory 347

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. Check out this article to learn more tips to optimize your menu for upselling. Get more tips for improving inventory management here.

Online Ordering 195

Online Ordering Social Media Website Management Inventory 195

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

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

ChowNow

JULY 17, 2024

In this article, we’ll walk through a comprehensive guide on how to write an operations plan for your restaurant, complete with examples. Check out this article for additional job descriptions of key team members. Include procedures for ordering, receiving, storing, and tracking inventory.

Operations 195

Operations Kitchen Safety Front of House Food Safety 195

Margin Edge

OCTOBER 19, 2021

Wasting food in and of itself isn’t a cardinal sin (unless you ask our mothers), but the degree of variance between what you use and what you sell can get you in trouble with your bottom line. If you are already a MarginEdge user, scroll down to the section on how to calculate waste with [me].

Waste 98

Waste Food Inventory POS 98

7 Shifts

OCTOBER 22, 2024

Another way to get local backlinks is from local news articles, food bloggers, or restaurant directories to boost your visibility in search results. Blog about food to boost your restaurant’s online visibility Don’t waste your website’s potential by just posting your menu or event updates.

Book 195

Book Marketing Email Marketing Social Media 195

Wasserstrom

JULY 11, 2023

Inventory management is a critical component of any restaurant’s success. By effectively managing inventory, restaurants can reduce waste, improve efficiency, and boost profits. In this series of articles, we will explore key aspects of inventory management in restaurants, starting with forecasting demand.

Inventory 94

Inventory Management Management Waste 94

Harbor Touch

MARCH 2, 2025

Imagine a world where orders flow smoothly, inventory tracks itself, and guests feel like VIPs every time they walk in. Streamlining Operations with IoT Real-Time Kitchen and Inventory Control Behind the scenes, IoT is a game-changer. Its like having a crystal ball that helps you cut waste and keep the dining room humming.

Communication 78

Communication Operations Back of House Inventory 78

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

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 450

Employee Relations Training Fine Dining Communication 450

7 Shifts

AUGUST 10, 2020

Whether in desk drawers, paper trays, and/or a filing cabinet, your documents should be stored in specific places to avoid those wasted minutes of flipping through papers, asking yourself “where is it?” Check out this article on Lifehack for DIY tips for how to cheaply save space and organize content in your back office.

Document 351

Document Restaurant Law Book Point of Sale 351

Modern Restaurant Management

AUGUST 5, 2020

While xtraCHEF had previously integrated with Toast to enable robust cost-of- goods sold (COGS) reporting, budgets and inventory management features for restaurants, the company recently introduced these two new products that any Toast customer can use free-of-charge as part of the preferred partnership agreement. Wellness Platform.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

The Restaurant Times

DECEMBER 30, 2020

Most restaurant owners fail to keep a tight check on restaurant inventory, and this is the biggest mistake they make. By not tracking inventory, you may be unwittingly increasing the food costs. This article discusses how restaurants in the UAE can monitor their restaurant inventory and control food costs.

Inventory 98

Inventory Cash Management Food Food Order 98

Tableo

JULY 18, 2023

Restaurant inventory management is a process for identifying more cost-effective food, beverage and supply orders while keeping track of the materials and supplies you have on hand for shifts. Use inventory management software to track inventory levels and provide reports.

Inventory 75

Inventory Management Management Audits 75

Restaurant365

OCTOBER 27, 2021

This article was published in Authority Magazine. It has been estimated that each year, more than 100 billion pounds of food is wasted in the United States. The waste of food is not only a waste of money and bad for the environment, but it is also making vulnerable populations even more vulnerable.

Waste 78

Waste Food Online Ordering Leadership 78

7 Shifts

APRIL 9, 2020

This allows for restaurateurs to go through food surplus quicker, reducing waste, and for customers to have leftovers if they can’t get around to meal prepping. Why worry about delivering small dishes to individuals when you can offer larger packages for groups and families? Every delivery helps in these unprecedented times.

Travel 370

Travel Delivery Food Food Order 370

7 Shifts

AUGUST 18, 2024

Without a plan, it's easy to spend too much or too little on marketing, and to waste time and money on campaigns that don't work. We'll cover all of this later in this article. Find out how to develop the perfect marketing plan. How Much You Can Expect to Earn?

Bar 370

Bar License Email Marketing Customer Service 370

Restaurant Engine

NOVEMBER 24, 2021

In this article, we look at how food service entrepreneurs are finding creative ways to manage food costs. If you are purchasing food for items that don’t sell very well, you are probably wasting food. Labeling also helps ensure you use everything in your fridge and don’t waste anything. Lower Your Inventory. tweet this).

Food 118

Food Management Management Website Management 118

7 Shifts

MARCH 20, 2020

However, in the wake of COVID-19, restaurants are leaning into alternative ways to move inventory, keep staff working, and delight their guests by focusing on delivery and takeout. Some restaurants have made the decision to temporarily close altogether during this time–and you may decide that this route is the best choice for the time being.

Delivery 366

Delivery Front of House Back of House Online Ordering 366

7 Shifts

MARCH 10, 2022

Their impressive list of features also includes the ability to make real-time menu and inventory changes and to split bills - a task that often produces splitting headaches - with ease. More accurate forecasts result in less food waste, more accurate labor costs, and an overall better guest experience. Team Communication.

Management 195

Management Management Operations Point of Sale 195

Cheetah

FEBRUARY 23, 2022

Anything that can save expensive labor hours, reduce storage, enhance food safety and limit food waste is in dire need by restaurants – and that’s exactly what the New Marketplace provides. ” Minimize storage, shrink and food waste – The Marketplace operates an on-demand model. 6 Benefits of Buying Marketplace Items.

Food 148

Food Food Supply Food Truck Online Ordering 148