Restaurant365

APRIL 30, 2021

Consistent, accurate recipe costing relies on a few key elements: standardized recipes, accurate restaurant inventory management , and up-to-date vendor prices. Then, you can compare this theoretical cost to your actual food cost—what you actually spent given your real-time sales and inventory levels. How to calculate recipe cost.

Inventory 78

Inventory Seasonal Menu Waste Point of Sale 78

Apicbase

MARCH 3, 2023

Some technologies integrate with the restaurant’s POS, allowing data to be easily shared between front-of-house (FoH) and back-of-house (BoH) systems. This end-to-end solution uses data from your POS to provide insights into sales, food costs, menu engineering and inventory management.

Point of Sale 52

Point of Sale POS Management Management 52

Lavu

JANUARY 21, 2020

Your restaurant POS system should seamlessly integrate both the back-of-the-house (BOH) and front-of-the-house (FOH) operations. The system will help you track your labor and inventory costs, methods of payment, and other important information. . Track Restaurant Inventory. Check Sales Regularly.

Point of Sale 78

Point of Sale Inventory Restaurant Law Front of House 78

Restaurant365

JUNE 22, 2021

Or, in another example, if inventory is stored improperly or mislabeled in the walk-in, you may need to dispose of food that has been contaminated. Much of a restaurant’s inventory is highly perishable, so to optimize shelf life for perishable goods, make sure your staff is well-trained on proper storage techniques.

Compost 88

Compost Food Waste Front of House 88

The Restaurant Times

MARCH 6, 2023

This includes expenses for things like food and beverages. Just like a restaurant’s success is not entirely determined by the food or beverages it serves, the average profit margin for restaurants is influenced by various factors. The gross profit margin is left over after subtracting the cost of the goods sold.

Food Truck 52

Food Truck Point of Sale Employee Relations Equipment 52

Restaurant365

FEBRUARY 4, 2021

Applying tools like smart employee scheduling based on SPLH percentage goals to your management, FOH, and BOH teams individually helps you optimize each part of your labor cost. This may cover everything from streamlining your menu so your BOH can be more efficient to changing the service well so servers can take care of tables faster.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

Restaurant365

APRIL 19, 2022

Tracking FOH and BOH labor percentage individually helps you optimize each part of your labor cost. Comparing productivity across locations indicates which stores require more training or other attention and can contribute to restaurant labor cost control. Back of House vs. Front of House Labor Percentage.

Point of Sale 78

Point of Sale FOH Front of House Back of House 78

Apicbase

JUNE 16, 2023

By regularly tracking his inventory and procurement metrics, Fabio was able to reduce his kitchens’ food costs by 18%. Get a 360-view of your sales & inventory data Adopt restaurant analytics software. It includes the cost of ingredients, packaging, and other costs associated with producing the food and beverages.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Touch Bistro

AUGUST 4, 2021

If you’re a chef trying to communicate with fellow back of house (BOH) team members but are using culinary terms you’ve made up, you’re creating a recipe for disaster. Back of house (BOH): The back of the restaurant, where the kitchen, offices, and storage are located. Using a shared vocabulary helps maximize kitchen efficiency.

BOH 52

BOH Front of House Back of House Point of Sale 52

Lavu

JANUARY 21, 2020

By showing both the FOH and BOH variable cost to sales ratio, you can determine whether you are under- or over-staffing your restaurant. Some of the assets include equipment, premises, inventory, and straight cash. It also shows how this revenue will be split between food and beverage. Concluding Remarks.

Cash Management 78

Cash Management Point of Sale Information Beverage 78

Modern Restaurant Management

DECEMBER 28, 2020

Chris Adams, VP of Strategy, Oracle Food & Beverage. As the food and beverage industry continues its digital transformation, restaurateurs need to prepare to take advantage of a tidal wave of data these interactions create. generation. Ross Franklin, CEO and Founder of Pure Green Franchise.

2021 190

2021 Kitchen Safety Food Safety Mobile Ordering 190

Restaurant365

JULY 8, 2021

If you are successful at attracting customers back to your dining room, you need to have the right FOH and BOH team to support increased sales levels. As you scale up sales and demand from the customer side, you also need to simultaneously address your operations and labor. You may have had to lay off or furlough some of your team in 2020.

Point of Sale 78

Point of Sale FOH Fine Dining Online Ordering 78

Apicbase

APRIL 20, 2022

So take the time to optimise your workflows, implement solid protocols and map out your food and beverage tech strategy before you start to look for investors. Data sharing via API ensures that all tech within the restaurant ecosystem is using the same numbers for sales, labour and inventory. 3 Franchisees don’t hold the reins.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

Lavu

MARCH 11, 2020

Whether you are looking for effective inventory management software or just a POS system for your business, restaurant management software is something you cannot afford to miss. They come with tools used to track inventory, restaurant orders, payroll, and analytics. Back-of-house (BOH) management. Employee scheduling.

Management 78

Management Management Cash Management Mobile Ordering 78

Apicbase

OCTOBER 14, 2022

This number reflects the unit’s total food, beverage, and merchandise sales through all the different revenue streams. To calculate your actual food cost, add the value of your starting inventory and your purchases, and then subtract the value of your ending inventory from the total. What is revenue? Why should you care?

Franchise 52

Franchise Franchising Loyalty Program Online Ordering 52

Apicbase

MAY 18, 2022

Selecting the right tech will ensure BOH and FOH efficiency for years to come, but it will also help your business scale faster and more efficiently. And inventory management tools can help you keep track of inventory at each location to keep food and beverage stock accurate down to the raw ingredients.

Franchise 52

Franchise Franchising Sustainability Document 52

Apicbase

MARCH 25, 2022

Streamlined, easy to access, and loaded with the info your BoH staff needs for prep and everything your FoH staff needs to make the sale and answer customer questions. This is your inventory from which all your recipes are created. Learn more: Restaurant Inventory Management Software. You’re done. But how does this go?

Menu 52

Menu Point of Sale Pricing Take-out 52

Modern Restaurant Management

FEBRUARY 18, 2020

Table stakes today requires a POS system that fully integrates and automates: Inventory management – recipe management and COGS insights. Restaurant design footprint will fundamentally change with more BOH kitchen size needed and less FOH seats as more people gravitate toward digital and delivery.

Mobile Ordering 212

Mobile Ordering Front of House Fast Casual Customer Service 212

Modern Restaurant Management

DECEMBER 31, 2019

“In my market, Little Rock, Arkansas, restaurant owners are hosting specialty nights featuring themed menus with specialty wines, drinks, and other beverages. Chris Adams, VP of Strategy, Oracle Food and Beverage. These nights are often held to promote a cause and raise money for charities. ”-Food Fanatic Chef Franklin Dye.

2020 136

2020 Kitchen Safety Consumer Goods Point of Sale 136