Restaurant365

JULY 8, 2021

But while off-premise demand has grown, in-person sales are coming back as more regions open up again. For restaurant owners and operators, how do you balance between maintaining off-premise business and rebuilding in-restaurant sales—at the same time? However, in the era of social distancing, these burgeoning trends took off.

Point of Sale 78

Point of Sale Fine Dining FOH Online Ordering 78

Restaurant365

FEBRUARY 4, 2021

Your labor cost is one of your biggest expenses, but it can be difficult to track, since sales and labor needs may fluctuate by the day, week, and quarter. Looking at the cost of labor as a percentage of sales shows how your employee labor hours are matching with customer demand (sales). How to calculate labor cost.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

Restaurant365

JUNE 22, 2021

Critically, knowing your AvT numbers through your restaurant operations reporting gives you a concrete starting point to identify the foods that are commonly wasted. As a restaurant owner or operator, keeping your food costs low is a continual challenge. And yet, it’s such a big topic, it can be difficult to understand where to begin.

Compost 88

Compost Food Waste Front of House 88

Apicbase

SEPTEMBER 16, 2022

Why combining FoH and BoH data makes analytics more powerful Final thoughts. Some POS-side examples include sales, payment, and footfall reports. Looking at a sales report, you might see that your Tuesday sales are lower than average. Here’s what we’ll cover: What is restaurant reporting? What is restaurant analytics?

POS 52

POS Operations Back of House FOH 52

Apicbase

MARCH 28, 2024

That means you are collaborating with multiple stakeholders who each have their own data points to focus on. All come with their own data sets and metrics – food cost, inventory variance, sales numbers, the list goes on. But with so many kitchen management systems vying for your attention, you need to narrow down the options.

Management 52

Management Management Point of Sale Kitchen Safety 52

Apicbase

MARCH 25, 2022

It’s an ironclad rule in the hospitality industry and menu costing is no exception. The most important of those details is your cost baseline. It’s essential for everything you do, from menu pricing to closing the gap between theoretical and actual food costs i.e. detecting the causes of food cost variance. And that’s because….

Menu 52

Menu Point of Sale Pricing Take-out 52

Mad Mobile

MARCH 1, 2024

In a study by the Wharton School , researchers found that using tabletop technology can improve sales by 9.74% and productivity by 10.77%. Beyond that, it can also increase table turnover by nearly 17%! As a restaurateur, you know that these metrics are more than just numbers. It’s not just about one aspect of the customer journey either.

Seasonal Menu 40

Seasonal Menu POS Customer Experience Loyalty Program 40

Apicbase

APRIL 20, 2022

Instead, we embrace the dark side and look at the pain points and pitfalls. Franchising is a time-tested business model that allows restaurant owners to scale their business fast and efficiently. However, like every business model, it has a few drawbacks you should consider. Brace yourself. Here we go. 4 Signs You Are Not Ready To Franchise.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

Apicbase

MAY 18, 2022

We’ve studied small and midsize restaurant groups and found ten essential elements for running a successful restaurant franchise business. Managing a chain of company-owned restaurants is very different from working with franchisees. Your goal as a restaurant business owner is to deliver the best possible guest experience.

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Franchise Franchising Sustainability Document 52