Modern Restaurant Management

FEBRUARY 17, 2025

Operators would see increased prices in their supply chain, resulting in rising costs to their guests as well. Hoteliers and restaurant operators are increasingly demanding POS systems that seamlessly connect with CRM, loyalty programs, reservation systems, inventory management, and payroll.

Loyalty Program 221

Loyalty Program Mobile Ordering Customer Experience Customer Service 221

Modern Restaurant Management

AUGUST 10, 2021

The food and beverage industry is on a hiring frenzy. A recent study by The Bureau of Labor Statistics revealed that, despite regular hiring since this spring, the food and beverage industry still remains 1.5 It is worth noting that, even before the onset of Covid-19, the food and beverage industry was experiencing a shortage in labor.

Ordering 592

Ordering Recruiting Food Order Employee Relations 592

7 Shifts

AUGUST 2, 2024

When hiring restaurant accountants, your primary consideration should be those who understand the complexity of the food and beverage industry—both front-of-the-house and back-of-the-house operations and management. This number is essential because it helps you determine the price of your food and beverages.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

Modern Restaurant Management

FEBRUARY 27, 2023

Keep Inventory Low If restaurant sales are not covering expenses or if the business has extra inventory in walk-in or dry storage that just isn’t moving, it’s a good time to start trimming back inventory. By minimizing the menu options, a unit can limit the amount of inventory needed to order each week.

Cash Management 474

Cash Management Point of Sale Inventory Email Marketing 474

Modern Restaurant Management

MAY 19, 2022

The prices of goods and services have increased 8.5 Rebounding demand, supply chain issues, and labor shortages are mostly to blame for driving prices to an all-time high. It requires a careful examination of your recipes, your team’s prep efficiency, and menu item prices. Take Advantage of QR Codes.

Food Supply 469

Food Supply Waste Point of Sale Inventory 469

Modern Restaurant Management

DECEMBER 27, 2023

These factors contribute to a volatile supply chain, influencing everything from ingredient availability to menu pricing strategies. Beyond the menu, we’re also seeing restaurants embrace smart inventory systems and blockchain technology to monitor and optimize the farm-to-fork narrative.

2024 506

2024 Food Supply Kitchen Safety Influencer 506

Modern Restaurant Management

JANUARY 14, 2021

Due to higher demand for off-premises dining, suppliers of disposable products have reported supply chain issues and have even run out of inventory –resulting in increased costs and price fluctuations. Instead of single-serve beverages, imagine selling mojitos by the gallon? Secure Inventory and PPE.

Management 414

Management Management Food Supply Customer Experience 414

Goliath Consulting

JULY 8, 2020

When the dust clears and a proper inventory of each order is finally manageable, the frustration of back ordered product sets in. With the increasingly frustrating variables in the current restaurant industry, beverage supply chain does not need to be the straw that breaks the camels back. Start with the basics of operating a bar.

Supplies 392

Supplies Bar Management Management 392

7 Shifts

JUNE 4, 2021

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. To calculate your COGs, you need the following numbers: Beginning Inventory, or the value of the inventory you start with. Break-even point.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

Modern Restaurant Management

MARCH 22, 2021

There are many benefits to a tighter menu, including: Less inventory to maintain. Prior to COVID-19, many restaurant owners were challenged by food, beverage and labor costs. That may mean that you need to adjust portion sizes or raise prices. A cocktail server comes to the table to take and deliver beverage orders.

Front of House 493

Front of House Back of House Customer Service Beverage 493

Modern Restaurant Management

SEPTEMBER 22, 2021

Food and Beverage Inventory and Paper Supplies. Similar to your payroll expenses, your food and beverage expenses are going to vary depending on the type of restaurant you run. In general, overhead expenses related to food and beverages should be between 35 and 40 percent of your total revenue.

License 445

License Employee Relations Equipment Food Supply 445

Modern Restaurant Management

JANUARY 25, 2022

Prices for raw products were consistent, and while there were fluctuations, it was nothing like today. Beverage costs will decrease significantly once liquor is secured, and rotating food products properly is a health and safety issue. In other words, go for the same effect, but at a much lower price. Recommendation : DO IT!

2022 474

2022 Webinar Food Safety Food Order 474

Modern Restaurant Management

JULY 10, 2024

Among the reasons restaurants fail (poor location, inadequate marketing, lack of staff and inventory control, uninspired menu, unreasonable pricing), customer theft is rarely on the radar. ” Some restaurateurs consider this the price of doing business – even a form of marketing.

Back of House 491

Back of House Fine Dining Take-out Social Media 491

Modern Restaurant Management

MARCH 4, 2021

While the green light to reopen is long-awaited good news, as various states continue to allow establishments to open dining indoors at a limited capacity, there are monumental impacts to the overall foodservice industry and subsequent impacts on the food and beverage manufacturers and distributors who are called upon to act quicky.

Food Supply 329

Food Supply Food Safety Food Truck Inventory 329

Restaurant365

JANUARY 4, 2022

Restaurant inventory management plays a key role in overcoming rising food prices. Logistics challenges and labor shortages have fueled rising food prices at the wholesale level. Data from the Bureau of Labor Statistics showed the November Producer Price Index, a measure of wholesale prices, up 9.6%

Inventory 148

Inventory Pricing Management Management 148

Lavu

MARCH 17, 2025

With rising ingredient prices and tight profit margins, understanding the food cost formula can make the difference between financial success and failure. By accurately calculating food costs, restaurant owners can set the right menu prices, reduce waste, and maximize their profits. Whole Wheat Bun $0.30 Avocado(1/4) $1.20 0.30 = $17.17

Food 78

Food Waste Inventory Seasonal Menu 78

Modern Restaurant Management

JANUARY 3, 2025

Small spaces can obviously help save on price-per-square-foot costs, they naturally reduce energy consumption, encourage precise inventory management, and enable more intentional material choices – all of which dovetail nicely with sustainability goals. How does it dovetail with sustainability goals?

Fast Casual 251

Fast Casual 2025 Design Customer Experience 251

Modern Restaurant Management

DECEMBER 21, 2022

– Chris Adams, VP of Strategy, Oracle Food and Beverage. "As From the increasing demand for low-to-no ABV draft options to the motivation behind rising consumer expectations, these trends have the power to impact the financial performance of the beverage program.

2023 419

2023 Loyalty Program Fast Casual Customer Experience 419

Goliath Consulting

DECEMBER 29, 2020

Champagne is not just for celebrations,” goes the old statement in every beverage manager training manual, “but champagne is perfect for celebrations!” It is time to bid farewell to a tumultuous 2020 and bring in the new year with an inside look at what beverage professionals will be pouring in their flutes this New Year’s Eve.

2007 397

2007 Point of Sale Beverage Vineyard 397

Modern Restaurant Management

DECEMBER 21, 2022

Spirit-based, ready-to-drink beverages will continue show vast white space, and bourbon should continue to thrive. Slow movers tie up inventory -and the cash needed to by that inventory. Reduce portion sizes slightly to maintain menu prices but account for increased costs. Don’t be afraid to increase price.

2023 493

2023 Loyalty Program Mobile Ordering Customer Experience 493

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

FEBRUARY 4, 2022

Restaurants will also explore delivery options beyond costly third-party partnerships, and hike delivery menu prices to make the channel more lucrative as off-premise demand holds steady. A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. Simplified Menus.

2022 547

2022 Customer Service Online Ordering Website Management 547

Modern Restaurant Management

DECEMBER 30, 2020

Those are just a few of the ways in which 2020 changed the food, beverage, and grocery industries, according to the data put together by foot traffic analytics firm Placer.ai. January is an infamously slow period for beverage alcohol sales after the fourth quarter holiday rush. In its new report, Placer.ai Driving Demand for Alcohol.

2020 528

2020 Merchandise Retail Point of Sale 528

Culinary Cues

MARCH 26, 2022

Well, you have all heard the statistics about success and failure when food and beverage are involved, so I won’t repeat them. Again, turn to the National Restaurant Association for guidance. [] PRICING YOUR MENU BY COMPARISON. Every business requires controls in pricing, consistency, quality, and cash handling.

Cash Management 404

Cash Management Social Media Restaurant Law Communication 404

7 Shifts

AUGUST 18, 2024

Not only do you have to manage many costs including, labor, equipment, and food—but you have to do it while dealing with inevitable price increases. Cost of goods sold is the raw material cost of your beverages and food, and labor cost includes actual labor, employee benefits, payroll taxes, healthcare, and bonuses.

License 370

License Equipment POS Food Supply 370

7 Shifts

FEBRUARY 15, 2024

The demands of the modern bar are significant: inventory issues, demanding customers, volatile prices, and — perhaps the biggest of all — staffing, scheduling, and other labor concerns. Inventory tracking and management software Bar inventory can be complicated, with hundreds if not thousands of bottles to tabs on.

Inventory 195

Inventory Bar Management Management 195

7 Shifts

FEBRUARY 15, 2024

The demands of the modern bar are significant: inventory issues, demanding customers, volatile prices, and — perhaps the biggest of all — staffing, scheduling, and other labor concerns. Inventory tracking and management software Bar inventory can be complicated, with hundreds if not thousands of bottles to tabs on.

Inventory 195

Inventory Bar Management Management 195

Modern Restaurant Management

AUGUST 17, 2020

Because we keep it simple, we are never in the position of having thousands of dollars of unused inventory sitting on our shelves, an unfortunate liability that many restaurants were faced with when their businesses unceremoniously shut down earlier this year. As a result, 74 percent of sales came from well-balanced meals.

Waste 474

Waste Food Compost Food Supply 474

Modern Restaurant Management

SEPTEMBER 19, 2023

However, the impact that AI is already having on the food industry is without parallel, helping to lower food prices, increase the availability of certain products or ingredients, and prevent supply chain shortages. This enables businesses to avoid buying too much inventory. This is a win-win situation for sellers and buyers alike.

Food Supply 322

Food Supply Food Supplies Waste 322

Modern Restaurant Management

AUGUST 16, 2023

Many food and beverage establishments have seen success with technology — such as contactless options, automation to support changing workforces and innovative customer loyalty strategies — in their endeavors to meet the demand for safer and more convenient dining experiences.

Loyalty Program 419

Loyalty Program Mobile Ordering Dietary Restrictions Customer Experience 419

Goliath Consulting

JUNE 8, 2019

Almost every restaurant with liquor on the menu has their share of creatively named house cocktails and luring drink specials, but is your restaurant making the most of its beverage program? Every bar/beverage manager can tell you about their distributors purchase incentives. Buy two bottles, get one free.”

Bar 250

Bar Email Marketing Merchandise Equipment 250

Modern Restaurant Management

MAY 6, 2020

At the moment, many food and beverage manufacturers are stating that they are filling all orders with a focus and increase on to-go products, as off-premises meals have become the sole source of operator revenue. Communicate your current situation with distributor partners : This is especially important on fresh proprietary products.

Supplies 414

Supplies Guest Recovery Food Supply Communication 414

7 Shifts

JULY 20, 2024

Components of a restaurant’s financial report The food and beverage sales report, prime costs report, inventory report, profit and loss (P&L) statement, and cash flow statement are all critical components of a restaurant's financial management. This way, you can decide whether you need to raise your prices or not.

2024 221

2024 Cash Management Inventory Waste 221

Modern Restaurant Management

DECEMBER 14, 2021

These challenges pose the potential for inventory constraints, menu price increases, delays in service and more, impacting not only the hours restaurants can stay open but also the capacity at which they can operate. Those that raise prices too far will risk alienating some of their customer base.

2022 474

2022 Food Supply Mobile Ordering Customer Experience 474

Restaurant365

AUGUST 19, 2021

Restaurant accounting covers all areas of your business, even inventory. While you may think of your restaurant inventory as part of operations, restaurant inventory management should also be considered an accounting function. So, inventory has an important place in your restaurant accounting.

Inventory 147

Inventory Management Management Employee Relations 147

SpotOn

MARCH 21, 2025

Menu pricing is a delicate dance. Just when you've found the ideal menu item price, the cost of eggs skyrockets and you're back to square one. To make up for these prime costs, most restaurants add a "markup" to their menu prices. Food cost percentage pricing strategy 1.

Pricing 52

Pricing Menu Point of Sale Seasonal Menu 52

Modern Restaurant Management

JANUARY 9, 2023

Actions taken include: 87 percent of restaurants increased menu prices. 59 percent changed the food and beverage items offered on the menu. Operators continue to have to make difficult choices to manage their profitability — everything from reducing hours to postponing expansions and even eliminating third-party delivery.

2023 352

2023 Employee Relations Food Supply Small Business 352