Modern Restaurant Management

MAY 11, 2022

Accurate inventory management is crucial to running a successful business because it directly impacts a company’s bottom line and is key to maximizing profits. Having an accurate handle on inventory enables a business to become more resilient and know what they can sell and when they can sell it, helping mitigate out-of-stock scenarios.

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Inventory Management Management Food Supply 218

Modern Restaurant Management

NOVEMBER 7, 2024

Around 33 to 40 percent of food goes to waste each year. What restaurants can do, however, is re-think how their direct food supply is managed – from transport to inventory control. This helps prevent food from being spoiled in transit and also helps restaurants ensure that their delivery systems aren’t wasting fuel.

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Food Supply Waste Supplies Management 177

Modern Restaurant Management

OCTOBER 2, 2023

Food waste is recognized as an endemic challenge around the world. is wasted each year, about 119 billion pounds, estimated at over $408 billion. For restaurants, an industry with challenging profit margins, minimizing food waste is nothing less than a survival strategy. But unchecked waste can threaten the bottom line.

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Waste Technology Food Inventory 186

Modern Restaurant Management

OCTOBER 25, 2024

One of the most prominent is its engagement in the zero-waste movement. Is zero waste achievable? What strategic steps can you take to bring your kitchen closer to achieving zero-waste? Managing Inventory The first area of focus for any waste elimination strategy is your restaurant’s approach to ingredients.

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Waste Equipment Inventory Customer Service 123

Modern Restaurant Management

OCTOBER 1, 2021

Controlling a restaurant kitchen’s inventory is a key to proper restaurant management and can help avoid wasting food and space. When it comes to your livelihood, any gaps in inventory are more than mere annoyances — they could be hurting your ability to make a profit. Why Inventory Management Matters.

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Inventory Management Management Waste 197

Lavu

NOVEMBER 29, 2024

Real-time inventory systems help restaurants cut food waste , save money, and improve operations. Here’s how: Track Stock in Real-Time : Monitor inventory levels instantly to avoid overstocking or understocking. Automate Orders : Automatically reorder items when stock runs low, minimizing waste and emergency purchases.

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Waste Inventory Food Point of Sale 78

7 Shifts

AUGUST 7, 2024

But there's more to it than adding up your inventory bill and comparing it to your sales. Food cost percentage is the ratio of the cost of food inventory to the amount of revenue it generates. The other, more accurate way is to take all of the elements that go into making a dish to determine the total value of your inventory.

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Food Seasonal Menu Inventory Pricing 363

Culinary Cues

AUGUST 7, 2021

When a menu item fails to perform well, we simply change it out or modify its flavor profile; when our equipment is a hinderance to production we find a different tool to change the outcome; when a purveyor fails to provide the quality of ingredients that we require – we simply find another source. Lots of sizzle, plenty of wow factor.

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Social Media Cash Management Blog Equipment 474

Modern Restaurant Management

SEPTEMBER 1, 2022

Globally, one third of the food produced for human consumption is wasted. So, how can we both solve the food waste issue and ensure better food availability? Waste can occur anywhere along the food supply chain, which includes production, processing, distribution, and consumption. Improving Distribution.

Waste 167

Waste Management Management Food Supply 167

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

7 Shifts

JANUARY 31, 2024

Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible.

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Management Management Kitchen Safety Front of House 397

Modern Restaurant Management

APRIL 15, 2020

However, according to the USDA , up to 40 percent of the nation’s food supply is wasted each year – the economic equivalent of approximately $161 billion. Now, more than ever, is the time to focus on the bottom line reducing our food waste and thus food costs in an effort to survive. The Challenge.

Waste 195

Waste Food Food Supply Government 195

Modern Restaurant Management

DECEMBER 22, 2021

Connected Equipment. The latest cloud-based solutions let you and your staff view, track and customize all your smart equipment from one, simple space. Below are some ways connected equipment can help reduce downtime and increase efficiency: Adjusting cook times, modes and more remotely. Product & Inventory Tracking.

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2022 Equipment Email Marketing Customer Service 244

Culinary Cues

MAY 4, 2022

Excessive waste is a sign of disrespect for those involved in the process of getting those ingredients to you. The same holds true for the equipment (very expensive I might add) that we work with. We need to ensure that those ingredients are handled and stored correctly and when in production used properly and to their fullest.

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2022 Education Coaching Kitchen Safety 386

7 Shifts

AUGUST 20, 2020

They include: Labor management software Order management software Inventory management software Guest engagement software Contactless, mobile payment processors 5 Tools to Use to Increase Operational Efficiency in Restaurants Did you know that 48% of restaurants use three or more tech vendors? They can also do much more.

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Technology Mobile Ordering Dietary Restrictions Cash Management 293

7 Shifts

JUNE 4, 2021

Inventory turnover ratio. 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. Ending inventory , or what you have leftover.

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Point of Sale Inventory Employee Relations Customer Service 416

Culinary Cues

JUNE 26, 2021

When a designer is asked to compromise on space, flow, or equipment I know that this simply means that the operator wants to build in problems in production or service in the future. “Chefs” want to create kitchens that work, spaces that are designed to correct the numerous problems that were previously faced in poorly designed kitchens.

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Design Fine Dining Uniforms Waste 381

Restaurant365

JANUARY 4, 2022

Restaurant inventory management plays a key role in overcoming rising food prices. As the rising food cost trend continues, it’s time to tighten your inventory control. Automate manual restaurant inventory processes to help overcome rising food prices. Integrate restaurant inventory management with your POS system.

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Inventory Pricing Management Management 148

Modern Restaurant Management

OCTOBER 6, 2023

Integrating IoT devices and connectivity drives efficiency, enhances food safety, mitigates risks, increases transparency, reduces waste, and provides many other benefits for restaurants. IoT devices provide real-time data on critical factors, including equipment performance, energy consumption, and production processes.

Food Safety 201

Food Safety Operations Management Management 201

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. Its main goals are to minimize waste, control costs, and improve operational efficiency.

2024 221

2024 Cash Management Inventory Waste 221

7 Shifts

SEPTEMBER 20, 2021

Delivery, scheduling, inventory management, reservations, and guest management have seen technological advancements over the past few years, and it's just the beginning. Your POS system reduces ordering errors, increases front-of-house and back-of-house efficiency, and helps you control inventory. The power of an integrated POS.

Technology 370

Technology Front of House Social Media Back of House 370

Modern Restaurant Management

SEPTEMBER 22, 2022

Elevate your inventory management. You can’t properly manage your spending if you don’t have a good handle on your inventory. Proper inventory management is essential to knowing what’s coming in, what’s going out, and what you need to order. Reduce food waste. Adjust your menu.

Food Supply 212

Food Supply Supplies Food Waste 212

Modern Restaurant Management

AUGUST 29, 2022

Restaurant management and operations personnel are always on the search for proactive ways to increase operational efficiency and reduce waste while complying with local regulations. A digital sensor detects a temperature reduction inside a freezer due to overfilled inventory. Preempting Equipment Failures.

Operations 189

Operations Food Safety Kitchen Safety Front of House 189

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.

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Back of House Management Management Operations 195

Modern Restaurant Management

JANUARY 30, 2023

All this happens when restaurant teams connect their building and kitchen equipment (HVAC, ovens, dishwashers, fryers, refrigerators, freezers, etc.) Automating these procedures can save about an hour of labor per day while improving the customer experience and equipment uptime, protecting inventory and more.

Technology 189

Technology Fast Casual Waste 2023 189

Restaurant365

JANUARY 28, 2020

Inventory forecasting is calculating the precise amount of future inventory and production needs for your restaurant, and it also takes into account historical consumption patterns and the shelf life of finished goods. How to forecast your restaurant inventory. Inventory Projections. Profit expectations.

Inventory 145

Inventory Seasonal Menu Employee Relations Customer Experience 145

7 Shifts

AUGUST 18, 2024

Equipment : What equipment will you need? Sourcing the Right Equipment Your budget, target market, and concept will dictate your equipment needs. The size of the space is important, as you'll need enough room for customers and all of your bar's equipment. Your team : Who do you need to make this work?

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Bar License Email Marketing Customer Service 370

Modern Restaurant Management

JANUARY 20, 2022

With the increasing presence of robotic equipment, kitchen staff are going to be required to possess non-traditional skillsets. According to estimates, the restaurant industry is by itself responsible for approximately hundred million dollars a year of food waste. Integrated Inventory and Purchasing.

Food Order 208

Food Order Waste Online Ordering Email Marketing 208

7 Shifts

OCTOBER 28, 2024

Once you have that total, subtract all of your costs, such as labor, inventory, rent, utilities, and other operating expenses. Bars that effectively manage their inventory and reduce waste tend to maintain higher margins. To calculate your pour cost, you have to know the total cost of your alcohol inventory.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

Modern Restaurant Management

APRIL 6, 2022

Some ghost kitchens are even set up to house several delivery-only concepts from different operators that share equipment like refrigerators, dishwashers and more. With smart ovens, refrigerators and freezers, the IoT solves this problem by facilitating enhanced control of equipment, even when managers are not on site.

Operations 196

Operations Kitchen Safety Food Safety Waste 196

7 Shifts

JULY 5, 2024

With 50% of restaurant owners reporting inventory costs as the top concern last year, you must leverage reporting tools to see how much profit your restaurant is making and where your money is going. With labor-saving equipment, like automated dishwashers, you can reduce the need for additional staff during peak hours.

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Cash Management Inventory Seasonal Menu Beverage 243

Modern Restaurant Management

FEBRUARY 29, 2024

Hot Palette Holdings uses AI to improve their forecasting, optimize inventory, and reduce waste. Innovative tech tools, like AI, can improve forecasting, inventory management, scheduling, customer service, marketing, and many other essential business tasks. Boost automation. Improve the customer experience.

Food Safety 195

Food Safety Kitchen Safety Audits Food Supply 195

Modern Restaurant Management

OCTOBER 13, 2021

A more reliable and efficient approach is to equip refrigerators with IoT-connected sensors that monitor temperatures 24/7 and streamline the logging process. Automating this process minimizes error, improves food safety procedures, and prevents inventory spoilage. Each year, insurers pay out $2.5 billion for water damage claims.

Food Safety 245

Food Safety Equipment Customer Service Point of Sale 245

7 Shifts

SEPTEMBER 16, 2021

There'll be new branding, a new staff, different inventory, and updated forecasting involved. You can reference and compare the key metrics from all of these locations like total revenue, profit margin, inventory variance, etc. One of the many benefits of multi-location restaurant management pertains to inventory and ordering.

Management 370

Management Management Document Hiring 370

Modern Restaurant Management

SEPTEMBER 28, 2020

It also helps so that employees know how to operate necessary kitchen equipment. Reduce Your Food Waste. To fully utilize the food you have purchased, you should track the waste in your restaurant. To fully utilize the food you have purchased, you should track the waste in your restaurant.

Operations 221

Operations Website Management Social Media Customer Service 221

Modern Restaurant Management

AUGUST 20, 2021

For example, technology exists that allows restaurant operators to take inventory in a matter of minutes, while achieving 99.9-percent percent accuracy, saving labor, reducing waste, and making food safer across the enterprise. There are several pain points that can be alleviated through smart automated processes.

Supplies 208

Supplies Food Supply Online Ordering Inventory 208

Modern Restaurant Management

FEBRUARY 2, 2024

Meanwhile, restaurants must effectively manage inventory, staff, and customer data. As a result, many establishments struggle with slow service times, inefficient inventory management, and inadequate customer engagement — all of which can lead to decreased satisfaction and lost business.

Operations 189

Operations Front of House Customer Service Customer Experience 189