Modern Restaurant Management

JANUARY 8, 2024

QSRs Shift Focus from Slow-Paced Dining to Swift, Transactional Experiences Quick Service Restaurants (QSRs) are reimagining their dining spaces to prioritize speed, convenience, and personalization over traditional, slow-paced dining experiences.

2024 215

2024 Loyalty Program Cash Management Customer Experience 215

The Rail

MAY 15, 2024

As a result, the demand for quick and convenient dining options has been met. It’s perfect for a quick bite, personal dining experience, or when guests are on the go. Table service, on the other hand, encompasses both a fine dining experience and a full-service restaurant that offers variety and a complex menu.

Fast Casual 52

Fast Casual Customer Service Customer Experience Fine Dining 52

Cheetah

DECEMBER 20, 2021

Ghost kitchens, a delivery-only restaurant model with no physical space for dine-in, have become essential lifelines during the pandemic. While different operational strategies and business models are put to the test, one thing is clear – ghost kitchens are not a trend, they are the new reality as delivery and dine-at-home surge.

Front of House 148

Front of House Food Supply Back of House Fine Dining 148

Restaurant365

MAY 20, 2020

Making smart, effective decisions around your food and labor costs as you continue with take-out and delivery options and begin to open your dining room can help you emerge from the economic shutdown with improved processes on a path to profitability. Manage Your Inventory. Controlling food costs begins with a smarter menu.

Inventory 148

Inventory Food Order Customer Experience Waste 148

Mad Mobile

FEBRUARY 5, 2024

Daily operations might seem fine but don’t settle for “fine” when “excellent” is right at your fingertips. 43% of operators choose POS systems like tablets for functionality There are so many ways that tablets enhance restaurant workflows : Place orders instantly: No more rushing back and forth from kitchen to dining room.

Dietary Restrictions 52

Dietary Restrictions Mobile Ordering Front of House Customer Service 52

Apicbase

JANUARY 25, 2024

By controlling inventory and kitchen operations, you cut food waste and costs. You not only improve your restaurant inventory management but also ensure optimal stock levels for efficient operation. While a fine dining restaurant that uses artisan local ingredients might be happy with a COGS percentage closer to 35%.

Inventory 52

Inventory Seasonal Menu Waste Kitchen Safety 52

Apicbase

JANUARY 25, 2024

By controlling inventory and kitchen operations, you cut food waste and costs. You not only improve your restaurant inventory management but also ensure optimal stock levels for efficient operation. While a fine dining restaurant that uses artisan local ingredients might be happy with a COGS percentage closer to 35%.

Inventory 52

Inventory Seasonal Menu Waste Kitchen Safety 52

Restaurant365

DECEMBER 11, 2020

This way, you can take immediate action on issues like incorrect portions or food waste (explored below). Automating this process with a restaurant-specific inventory management system can help you quickly identify vendor pricing errors. For food waste in particular, tracking the variance can lead you to the root cause of the issue.

2021 136

2021 Cash Management Management Management 136

Restaurant365

JANUARY 21, 2021

Not only can your food cost help you better understand your restaurant group’s budget, but it can also drive your menu pricing and inventory control at all your locations. Then, you can compare your theoretical to your actual food cost, which is the food cost given your real-time sales and inventory levels.

Food 78

Food Inventory Point of Sale Waste 78

Embrace the Suck

OCTOBER 28, 2021

Otherwise, you’re just wandering around hoping that your business will be fine. Wanting to be fine is the same as wanting to be average. It all starts with more training, explaining the “why”, and making the systems a non-negotiable. Always hire for personality and then train the skills. Major mistake.

Coaching 337

Coaching Training Social Media Hiring 337

Goliath Consulting

JANUARY 6, 2019

Britt Cloud, Goliath’s Consulting Chef, directs back of house operations and works with the current chef/kitchen manager to restructure inventory, food costing, menu, labor, and health policies. After a detailed business assessment, the team creates a work plan for each department.

Management 60

Management Management Front of House Back of House 60

Open for Business

MAY 19, 2023

Inventory management software updates stock levels based on POS data on what guests order. They can even be set to trigger an automatic reorder when inventory drops below par. With the promise of lower labor costs, less waste, more effective marketing, and a better guest experience, it’s easy to see why.

2023 78

2023 Hospitality Loyalty Program Email Marketing 78

Restaurant365

MAY 7, 2020

As states and localities start to reopen, restauranteurs begin to prepare for transitioning from off-premise channels to reopening their dining rooms, albeit in a limited approach. Most states have issued executive orders that provide specific requirements that must be followed in order to reopen dining rooms. Access a copy of the U.S.

Food Safety 142

Food Safety Cash Management Point of Sale Social Media 142

Ken Burgin

JUNE 13, 2023

Also, check How to Use ChatGPT to Create Training Material for Restaurant & Cafe Employees. I asked ChatGPT how artificial intelligence, while maintaining a personal touch and creativity in your kitchen, can streamline operations, reduce waste, and boost a restaurant’s efficiency and profitability.

Management 68

Management Management Dietary Restrictions Seasonal Menu 68

7 Shifts

MAY 23, 2024

This can reduce your budget for ingredients and, at the same time, minimize food waste. While it might seem tempting to overspend on your marketing and advertising efforts, the cash you'd use to pay to run your ads could only lead to waste, especially if you don't know much about running an ad campaign effectively.

Point of Sale 221

Point of Sale Seasonal Menu Food Supply Cash Management 221

Open for Business

OCTOBER 20, 2023

Whether it’s chic and modern or rustic and cozy, fine dining or casual, the atmosphere needs to enhance the dining experience and make it memorable for all the right reasons. Training is non-negotiable. Inventory management Don’t overlook inventory management systems. How’s the ambiance?

License 78

License Email Marketing Front of House Seasonal Menu 78

Mad Mobile

FEBRUARY 5, 2024

In fact, surveys show that 56% of people dine out at least twice a week! You’ll see a reduction in food waste as your order accuracy increases, and you’ll have the data to back it up ! You won’t need a central POS terminal taking up room in your dining area. Times are tough for restaurants of every size.

Ordering 52

Ordering Fast Casual Mobile Ordering Customer Service 52

The Restaurant Group

NOVEMBER 19, 2019

Food cost goals change depending what style of food service you provide; fast food, fast casual, casual dining, or fine dining. That is waste; known and unknown. A good start is to track returned food, waste from spoilage, comped or replaced food and inventory turns.

Management 68

Management Management FOH Fast Casual 68

Margin Edge

MAY 10, 2021

It could be theft or a portion control issue, or it might simply be a problem of perishability and waste. In quick-service restaurants, with a high turnover of sometimes minimally trained staff, video monitoring can help identify and prevent theft or portioning issues. 4) Actively Manage Your Inventory.

Food 52

Food Point of Sale Seasonal Menu Fast Casual 52

Focus POS

JUNE 17, 2019

Restaurant point of sale software empowers businesses to control labor costs, manage inventory, and have deeper visibility into business operations. Priorities will vary based on restaurant type (quick service, fast-casual, fine dining, or even more specialized), and one size does not fit all. User-Friendly Interface.

Point of Sale 113

Point of Sale Cash Management POS Franchise 113

Modern Restaurant Management

JUNE 12, 2024

Restaurants will focus on creating story-driven dining experiences, harnessing technology and local partnerships to deepen emotional engagement with guests, according to the "2024 State of the Industry: Future of In-Restaurant Dining" report by Incisiv in collaboration with Toshiba Global Commerce Solutions.

Loyalty Program 189

Loyalty Program Mobile Ordering Dietary Restrictions Customer Experience 189

7 Shifts

DECEMBER 18, 2023

Inventory management Inventory management software helps you monitor your restaurant’s stock levels. Additionally, inventory management tools can help you prevent unnecessary waste. Leading restaurant inventory management platforms include MarginEdge and MarketMan. Your team can also adjust reservations directly.

Management 397

Management Management Email Marketing Point of Sale 397

Restaurant365

OCTOBER 23, 2019

It’s important to note that COGS doesn’t include one-time, non-inventory-related costs, like repairs for a broken oven, new barstools, restaurant decorations, or utility bills. And while small amounts of food waste may not seem significant day to day, controlling food costs can significantly impact your restaurant budget.

Point of Sale 74

Point of Sale Inventory Employee Relations Insurance 74

Margin Edge

AUGUST 6, 2019

It could be theft or a portion control issue, or it might simply be a problem of perishability and waste. In quick-service restaurants, with a high turnover of sometimes minimally trained staff, video monitoring can help identify and prevent theft or portioning issues. Actively Manage Your Inventory.

Dine-in 44

Dine-in Food Point of Sale Fast Casual 44

7 Shifts

JANUARY 10, 2024

Not long ago, this software ran only on bulky PCs in back offices or slow, awkward point-of-sale (POS) stations tucked along the edges of the dining room. RMSes vary widely in terms of features and functions, but most include point of sale (POS), inventory management, staff management, payroll, employee scheduling, and more.

Management 195

Management Management Point of Sale POS 195

7 Shifts

JANUARY 10, 2024

Not long ago, this software ran only on bulky PCs in back offices or slow, awkward point-of-sale (POS) stations tucked along the edges of the dining room. RMSes vary widely in terms of features and functions, but most include point of sale (POS), inventory management, staff management, payroll, employee scheduling, and more.

Management 195

Management Management Point of Sale POS 195

BNG Point of Sale

OCTOBER 7, 2021

By tracking when stock arrives, you can also reduce food waste and better follow first-in, first-out (FIMO) procedures. The restaurant industry is known for high employee turnover, but you can make training easier with intuitive, easy-to-use systems. A quality POS provider will offer additional training when needed, too.

Point of Sale 52

Point of Sale 2021 POS Loyalty Program 52

7 Shifts

DECEMBER 18, 2023

Inventory management Inventory management software helps you monitor your restaurant’s stock levels. Additionally, inventory management tools can help you prevent unnecessary waste. Leading restaurant inventory management platforms include MarginEdge and MarketMan. Your team can also adjust reservations directly.

Management 195

Management Management Email Marketing Point of Sale 195

7 Shifts

MAY 23, 2024

However, overly large portions can sometimes result in food waste, which is an issue not only for restaurants but also for the environment. According to the UN Environment Programme, over one billion tons of food is wasted annually, and 40% is from restaurants and food service companies. This is according to a study by Toast.

Social Media 195

Social Media Loyalty Program SEO Email Marketing 195

OpenTable

JULY 8, 2022

Dining room furniture. Opening inventory of all food & beverage. Opening payroll, including staff training. There’s no such thing as too much, since you can always bank it as working capital or give it back,” according to Charles Bililies, owner of Souvla , a fine casual Greek restaurant in San Francisco. Contingency.

Back of House 52

Back of House Front of House Restaurant Law Fine Dining 52

Modern Restaurant Management

OCTOBER 16, 2019

Combining our backgrounds in tech, automation, and culinary fine dining, we knew we could fill this void to give more people access to healthy, high-quality food.” Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. “Plant-based dining is not a fad that is going away.

Food Truck 126

Food Truck Customer Service Customer Experience Front of House 126

MBB Hospitality

NOVEMBER 13, 2018

Pay your staff well and give them the training they need to do their job well and everyone will benefit. They don’t have to be big changes, but is important that you are constantly fine-tuning your menu. Most restaurant owners now use some sort of point of sales system to keep track of sales, cash flow and even your inventory.

Management 40

Management Management Social Media Cash Management 40

Open for Business

DECEMBER 12, 2023

If you’re in fine dining, where the profit margins are not as good as casual concepts, you want to pay your investors back plus their return within five years. Even if you’ve told your older brother about the restaurant of your dreams for the past 20 years, don’t waste a valuable opportunity to practice your pitch and answer questions.

Back of House 78

Back of House Restaurant Law Email Marketing Small Business 78

Indoor Media

AUGUST 8, 2017

Whether you own a fast casual, quick serve, family dining or fine dining restaurant here is a guide that includes 10 things to consider as you work on your restaurant marketing and advertising plan. Or you could monitor the amount of inventory used each month to make sure you aren’t wasting food.

Advertising 78

Advertising Social Media Coupons Email Marketing 78

Modern Restaurant Management

JUNE 28, 2024

The main takeaway: It’s led to higher prices and lower foot traffic at many of the state’s dining establishments. With customers seemingly viewing dining out a luxury, restaurants that can differentiate themselves in terms of quality and value will have a competitive advantage.”

2024 100

2024 Mobile Ordering White Paper Customer Service 100

7 Shifts

JULY 12, 2023

You're classically trained. So training the managers, and now I'm at the part where it was like, okay, now we need to articulate this in words and put it in a training manual and make sure that our training manual and our SOPs are speaking the way that we're embodying this brand. What are we going to do?

Front of House 370

Front of House Back of House Take-out Book 370

Modern Restaurant Management

FEBRUARY 18, 2020

Vetting dining room, bar, and kitchen staff over the next decade will require probing more during job interviews, seeking candidates with more responsible lifestyles, advanced educational aspirations, and other evidence of a disciplined, drug-free work ethic will become even more of an HR imperative. Of course, people will always dine out.

Mobile Ordering 215

Mobile Ordering Front of House Customer Service Fast Casual 215