Modern Restaurant Management

DECEMBER 16, 2021

With current supply chain issues and these brands already operating under thin margins, we expect operators to be strategic when it comes to menu sizes, limited offerings and daypart offerings to limit waste, cut costs, and maximize profitability. The rise of collaborative coaching. An increase in data visibility and recency.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

Rocket Fuel

MARCH 26, 2025

Whether its food waste, employee theft, delivery mistakes, or missed prep tasks, small breakdowns can quickly turn into big losses. Every penny of wasted ingredients adds upespecially at scale. Integration with Video Combine transaction data with surveillance footage to verify behavior and coach staff.

2025 52

2025 Cash Management Coaching Demo 52

Bar and Restaurant Coach

MARCH 16, 2019

At least that’s what my mentors told me when I was trying to grasp the concept of inventory and menu costing years ago. Do we use an adjusted inventory method that takes goods on hand at the beginning and ending of the inventory period into account to get our true cost? Over-pouring, spillage, and waste.

Cash Management 104

Cash Management Inventory Coaching Bar 104

Mad Mobile

FEBRUARY 26, 2024

Are you keeping a close eye on your beer, wine, & liquor inventory costs? It also has one of the most complex stock lists. Because liquor, wine, and beer have such wildly varying prices, it pays to keep tight controls on ordering and inventory. Operators who calculate their cost of sales add 2–10% to their bottom line.

Inventory 40

Inventory Bar Management Management 40

Restaurant365

JANUARY 13, 2021

As you work to empower your managers, think about the process as more like a coach and make sure all your managers understand your approach. Examining your food cost daily informs your ordering and inventory management. Minimizing food waste is essential to keeping a low CoGS. Cost Out Your Menu Items and Recipes.

Management 15

Management Management Point of Sale Food Supply 15

Restaurant365

JANUARY 13, 2021

As you work to empower your managers, think about the process as more like a coach and make sure all your managers understand your approach. Examining your food cost daily informs your ordering and inventory management. Minimizing food waste is essential to keeping a low CoGS. Use Purchase Orders and Buy Only What You Need.

Management 78

Management Management Point of Sale Food Supply 78

Margin Edge

JULY 10, 2019

Yet that is how much of a chef or restaurateur’s time is spent: manually entering invoices, taking inventory counts with paper and a clipboard or reviewing sales results from a point-of-sale system and trying to reconcile them with the purchasing and food cost data kept separately on spreadsheets. 4) Gets Your Ordering Right. Parsa et al.

Management 74

Management Management Point of Sale 2019 74

Aaron Allen & Associates

JUNE 25, 2024

Increase Efficiency: By rethinking your kitchen’s design, you can reduce food preparation times, minimize waste, and enhance overall productivity. From automated cooking systems to advanced inventory management, integrating new tech can reduce labor costs and improve accuracy, leading to better margins and fewer errors.

Coaching 59

Coaching Kitchen Safety Back of House Fast Casual 59

Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. Increased inventory availability, faster delivery, better data, and constant innovation add value to the entire supply chain. Gathering of visual content to identify potential coaching and training opportunities.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

Rocket Fuel

APRIL 13, 2022

With just about every aspect of your operation comes data – from your POS, payroll, and scheduling systems, to back-of-house and inventory, and everything in between. You can use a data dashboard to take a quick peek at how each of your stores is performing, or to do a deep dive into your sales or inventory numbers. Sales numbers.

Operations 52

Operations Coaching Inventory Back of House 52

Apicbase

MAY 30, 2024

The software manages everything from menus and inventory items to customer information, payments, and reports. This results in decreased errors, better customer satisfaction, and less food waste. Inventory Management Restaurant Inventory management is a key part of running your business efficiently.

POS 52

POS Inventory Cash Management Point of Sale 52

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. for six years before starting his own executive coaching and consulting business, Incisive Consulting, LLC, in 2018. and PepsiCo, Inc.

Franchise 340

Franchise Franchising 2020 Fast Casual 340

Apicbase

MARCH 17, 2023

You can use technology to optimise or automate various tasks , such as inventory management and ordering, which helps reduce errors and increase efficiency. Restaurant tech enables you to collect and analyse data on everything from sales and customer behaviour to inventory levels and food production.

Customer Experience 52

Customer Experience Consumer Goods Customer Service Food Supply 52

Kounta

SEPTEMBER 2, 2019

Our mission is to embrace all of the power and value that technology actually has to offer and to help our industry embrace it too, to do more with less, to waste less and ultimately to be more successful.”. They all have the ability to really guide customers through that learning curve in a kind of coaching way, but also in a supporting way.

Hospitality 40

Hospitality Point of Sale POS Coaching 40

MBB Hospitality

APRIL 25, 2018

They can also help with food distribution and inventory so that you are never running out of prime ingredients, but also keeping waste to a minimum as well. Your experienced consultants will help with training and retraining staff on basic restaurant techniques and help make sure your operations are running as smoothly as possible.

Hospitality 40

Hospitality Franchising Franchise Recruiting 40

7 Shifts

NOVEMBER 15, 2024

Describe a time when you had to manage inventory with a tight budget. How did you ensure nothing was wasted? For example, a candidate might share how they implemented a daily checklist for inventory and ingredient freshness, reducing waste. Describe a time when you had to manage inventory with a tight budget.

Back of House 195

Back of House Management Management Operations 195

7 Shifts

JULY 12, 2023

She joined us on The Pre-Shift Podcast to discuss her philosophy on managing a team, including how she coaches managers. And so now we're paying monthly for these benefits, right, which is a waste of money and they're not using it. She now co-owns Poppy + Rose, Poppy & Seed , and Root of all Food , an LA-based catering company.

Front of House 370

Front of House Back of House Take-out Book 370

Embrace the Suck

OCTOBER 28, 2021

Hire a business coach (okay that was a little self-promotion…LOL). Now of course we know we don’t live in a perfect world since there are mistakes and waste. This is an easy formula to calculate: beginning inventory + purchases - ending inventory. That could be a trusted friend, mentor, or business coach.

Coaching 337

Coaching Training Social Media Hiring 337