7 Shifts

NOVEMBER 15, 2024

68% of diners plan to celebrate at restaurants or bars this holiday season, so having enough people in place is essential. For example, during a supply shortage, a manager might inform the kitchen and servers to focus on menu items that are still available. Clear communication is also key.

Leadership 195

Leadership Management Management Operations 195

7 Shifts

SEPTEMBER 6, 2024

The cost of goods sold (COGS) is a restaurant metric that shows you the cost of all ingredients used to prepare a menu item, including the food, beverage costs, and other direct expenses. Ingredients and labor take up most of your COGS, but other factors like packaging, portion, and menu also play a role.

2024 195

2024 Seasonal Menu Inventory Audits 195

Lavu

MARCH 17, 2025

By accurately calculating food costs, restaurant owners can set the right menu prices, reduce waste, and maximize their profits. Whether youre a seasoned restaurateur or just starting, mastering food cost management is the key to boosting your restaurants profitability. With a target food cost of 30%, the menu price is set at: $5.15/0.30

Food 78

Food Waste Seasonal Menu Inventory 78

Modern Restaurant Management

MARCH 11, 2020

.” The 25th edition of Scoop features products designed to help bar-and-grill operators easily get creative and innovate with their menus, with elevated, upsell-worthy versions of their traditional bar-and-grill fare. ” Spring Scoop highlights include: Elevated, Upsell-Worthy Bar-and-Grill Favorites. Plant-Forward Offerings.

Bar 386

Bar Cash Management Loyalty Program Point of Sale 386

Lavu

APRIL 17, 2025

Analyze menu performance (best/worst sellers, seasonal trends). Modern POS systems capture a wealth of customer details – like purchase history, peak visit times, and menu preferences – that can reshape your marketing efforts when used effectively. Reward customers for trying new menu items.

POS 78

POS Loyalty Program Marketing Point of Sale 78

Modern Restaurant Management

JULY 21, 2022

However, these two professions also contend with miscommunication, lack of quality pitches, and unprepared sources, which can break a story, especially in the hospitality industry where items like employment regulations, infection outbreaks, audits, and supply chain issues are dynamic and challenging. Engage in Media Training.

Hospitality 332

Hospitality Audits Sourcing Waste 332

ChowNow

DECEMBER 3, 2021

The holiday season flies by fast, especially for those in the food and hospitality world! When you’re focusing all of your attention and energy on the welcome boost that this season brings, it’s difficult to carve out time for planning ahead, much less creating and sticking to New Year’s resolutions for your business.

Online Ordering 195

Online Ordering Seasonal Menu Email Marketing Food Order 195

Modern Restaurant Management

JANUARY 8, 2024

During peak seasons, considering outsourcing certain services becomes a practical solution to ensure seamless operations. After a season of serious messaging during the pandemic (and for good reason), brands are throwing caution to the wind and embracing all things fun and lighthearted. The first gusto! It makes everything easier.

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

Modern Restaurant Management

MAY 7, 2021

Saudi Arabia had a successful pop-up store at the 2019 Riyadh Season and is opening its first permanent store in Jeddah this summer. To showcase bold new flavors, On The Border has elevated its menu, and the innovative new dishes will be available for guests visiting North Point.

Franchising 433

Franchising Franchise Sustainability Fast Casual 433

Modern Restaurant Management

AUGUST 19, 2020

Creating and optimizing the menu based on US Foods’ exclusive food-costing tools, industry analysis and recipes designed by in-house chefs that focus on both profitability and diner trends. The two companies have joined forces to offer a version of Sally the Robot that will exclusively serve Saladworks’ rotating, seasonal menus.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

The Rail

NOVEMBER 2, 2023

By Indiana Lee, Contributor As we begin to move out of the fall season and into the winter, restaurant and bar owners are making preparations for what tends to be a challenging season. Adapting offerings based on the season is an expected, if somewhat inconvenient, requirement of working in the service industry.

Sustainability 130

Sustainability Seasonal Menu Audits Outdoor 130

Sante

DECEMBER 7, 2020

Simple adjustments to your restaurant menu can help increase profits during the pandemic. Your menu plays a bigger role in this than you’d think. As a restaurant owner, how often do you audit your menu to maximize profits? MAKE YOUR MENU WORK FOR CURRENT TIMES.

Menu 130

Menu Seasonal Menu Small Business Website Management 130

7 Shifts

AUGUST 18, 2024

Prime cost does not include equipment and supplies, utilities, menu design, signage, decor or any other costs unrelated to the production of your product. Audit and Improve Processes Analyze all processes such as inventory management and time clocking to see if you can make improvements to boost efficiency. Why is Food Cost Important?

License 370

License Equipment POS Food Supply 370

7 Shifts

MAY 31, 2024

In case you're contemplating whether this is the perfect marketing platform for your restaurant business, they offer a 7-day free trial with access to over 55 tools that can help you do keyword research, audit local listings, and perform competitor analysis, to name a few. Price: Free (7-day trial), Pro - $129.95/month, month, Guru - $249.95/month,

2024 221

2024 Marketing Email Marketing SEO 221

Harbor Touch

MARCH 16, 2025

How to Start Audit your POS accesswhos got the keys? Ive watched businesses stall because their systems couldnt handle a busier season. Its inventory management scales up when you add menu items or open a second spot. Limit it to essentials, and update passwords monthly. Its simple but effective. Harbortouch POS shines here.

POS 78

POS Operations Cash Management Point of Sale 78

Modern Restaurant Management

FEBRUARY 19, 2020

Allen comes to Checkers & Rally’s with a proven track record of success in the restaurant industry and deep expertise across brand strategy, menu and marketing, franchising, restaurant technology, and restaurant operations, among other disciplines. She first served as senior internal audit analyst at Yum! Kelly Hopper.

Franchising 305

Franchising Franchise Fast Casual Point of Sale 305

The Restaurant Times

DECEMBER 5, 2020

One area of restaurant operations you must regularly check and monitor is your menu. An upgraded menu can bring in opportunities to generate more revenue and cut down costs. Thinking about whether your restaurant menu needs an upgrade? How to Know If Your Restaurant Food Menu Needs an Upgrade. We have got you covered.

Menu 96

Menu Seasonal Menu POS Food Order 96

Lavu

FEBRUARY 2, 2024

Proper food waste management is crucial in this regard, involving practical tips such as conducting a waste audit to identify areas where waste can be minimized. Laminated Menus: Menus are often a significant source of paper waste in restaurants. billion tons wasted annually. Summary How to Reduce Food Waste in Restaurants?

Waste 78

Waste Food Compost Sustainability 78

Open for Business

SEPTEMBER 2, 2024

It’s an all-important metric that influences everything from menu pricing to operational decisions and beyond. Is there a seasonal pattern? Measure the impact of changes: Did that new menu item boost your profits? Consider seasonal ingredients to take advantage of lower costs when certain items are plentiful.

Point of Sale 78

Point of Sale Seasonal Menu Customer Service Small Business 78

Harbor Touch

MARCH 16, 2025

How to Start Audit your POS accesswhos got the keys? Ive watched businesses stall because their systems couldnt handle a busier season. Its inventory management scales up when you add menu items or open a second spot. Limit it to essentials, and update passwords monthly. Its simple but effective. SkyTab POS shines here.

POS 78

POS Operations Cash Management Point of Sale 78

Harbor Touch

MARCH 16, 2025

How to Start Audit your POS accesswhos got the keys? Ive watched businesses stall because their systems couldnt handle a busier season. Its inventory management scales up when you add menu items or open a second spot. Limit it to essentials, and update passwords monthly. Its simple but effective. SkyTab POS shines here.

POS 78

POS Operations Cash Management Point of Sale 78

Notch

MARCH 17, 2022

In fact, a survey taken by Menu Matters of 750 consumers across the US found that sustainability is more important to consumers now than it was a year ago. Start by: Adding vegetarian and vegan dishes to your menu, or offer meat and dairy substitutions where possible. And, t he pandemic hasn’t shaken diners' interest in sustainability.

Sustainability 52

Sustainability Operations Seasonal Menu Compost 52

Touch Bistro

MAY 10, 2021

Conduct a Food Waste Audit. Identify Multi-Use Menu Items. Keep in mind that, having too many menu items can make the process of identifying multi-use items difficult. A great way to streamline this activity is by switching to a small menu at your restaurant, which will be easier to manage. Order In-Season.

Waste 59

Waste Food Compost Tip Distribution 59

Ordyx

DECEMBER 19, 2019

Streamline Menu Designs ​A well-designed cocktail menu can serve as a valuable way to differentiate from the competition. However, keeping the intricacy of your cocktail menu in-check is an important component of operating a cost-effective program. Does your cocktail menu allow you to take full advantage of a packed house?

Bar 52

Bar Operations 2020 Point of Sale 52

Apicbase

AUGUST 29, 2024

In this article, we explore the benefits of centralising inventory, optimising menu design, standardising staff training, and more. F&B management oversees kitchen operations, menu development, customer service, and finances. Menu planning Menu planning is a critical aspect of food and beverage management.

Beverage 52

Beverage Operations Management Management 52

Apicbase

FEBRUARY 8, 2024

This strategic orchestration extends to menu planning, pricing, inventory management, health and safety protocols, and the testing and implementation of new technology. Menu Engineering Menu engineering is the practice of strategically crafting and optimising your menu to maximise profitability and customer satisfaction.

Definition 52

Definition Operations Management Management 52

Apicbase

FEBRUARY 8, 2024

This strategic orchestration extends to menu planning, pricing, inventory management, health and safety protocols, and the testing and implementation of new technology. Menu Engineering Menu engineering is the practice of strategically crafting and optimising your menu to maximise profitability and customer satisfaction.

Definition 52

Definition Operations Management Management 52

Xtra Chef

DECEMBER 11, 2019

Whether you are an executive chef, a seasoned restaurant finance executive, or an owner/operator who manages your own books, speaking the language of restaurant accounting will help keep all financial stakeholders on the same page. Facilitates weekly reporting due to the cyclical and seasonal nature of the industry.

Cash Management 90

Cash Management Point of Sale Tip Distribution Inventory 90

Apicbase

JUNE 11, 2024

Outsource Secondary Menu Items If you’re following the same strategy as most large operation managers, your focus is on “big money” items, i.e., high-cost and high-demand items like meats, dairy, and produce. A solid QMS should include: Food Quality Audits: Regular checks to ensure products meet standards.

Supplies 52

Supplies Management Management Food Supply 52

Modern Restaurant Management

JUNE 19, 2020

” Features include: Ingredient Price Tracker — Monitor item price fluctuations to audit and avoid vendor discrepancies. Ensuring clean through rigorous, on-demand training, auditing and compliance verification. It reduces the risk of exposure to both customers and staff by eliminating the need to touch menus and money.

Food Safety 362

Food Safety Customer Experience Website Management Employee Relations 362

Restaurant Clicks

DECEMBER 20, 2019

The client, Harvest Seasonal Grill & Wine Bar, is a multi-location restaurant that serves sustainably sourced, farm-to-table cuisine. Their health-conscious, rotating menu helps them to stand out among other restaurants and adds the appeal of new menu items each season. About the Campaign. Our Strategy.

SEO 78

SEO Seasonal Menu Events Dine-in 78

Modern Restaurant Management

SEPTEMBER 14, 2021

That August, the James Beard Awards announced an audit of policies and procedures, which was conducted by various stakeholders, including subcommittee members, the Awards committee, James Beard Foundation staff, and consulting firms specializing in equity, justice, sustainability, and awards protocols and processes.

Food 433

Food Tip Distribution Guest Recovery Food Safety 433

EATER

JANUARY 3, 2022

A year ago, Amanda Cohen’s restaurant offered only a tasting menu. Worse, this far north, patio season lasts only half the year, at best. I’ve seen menu prices rising. I don’t think that, as customers, we are in any position to audit the restaurant’s practices. Monica Burton. Buy now at Amazon or Bookshop.

Food Truck 301

Food Truck Seating Fast Casual Book 301

Aaron Allen & Associates

MARCH 11, 2024

Navigating these complexities alone can be daunting, but remember, even the most seasoned captains sometimes need a compass and almost always employ a great coach. Menu overhauls happen in waves, and many of the bigger players have already started. This is where the true value of partnership comes into play. Don’t fall behind.

Audits 52

Audits Seasonal Menu Coaching Customer Service 52

EATER

AUGUST 22, 2022

It was April 2017, a seventh season of the show would air in a couple of months, and a friend had come to Chicago to attend this dinner with me, not because we loved Game of Thrones — neither of us had watched for years at that point — but because the idea of a fannish dinner was exciting. People noticed. What do they really mean?

Fine Dining 261

Fine Dining 2012 Reference Social Media 261

EATER

APRIL 11, 2023

Last time the state did an agricultural audit, the number of local farms producing mushrooms had tripled, from three in 2012 to nine in 2017, and funghi farmers say that number has continued to grow. Despite the fertile soil and year-round growing season, sourcing locally in Hawaiʻi is no easy task for most restaurateurs.

Compost 261

Compost 2000 2012 Small Business 261