Restaurant Engine

AUGUST 2, 2020

Restaurant owners implement Enterprise Resource Planning (ERP) solutions for inventory management and real-time low stock notifications. Also, when inventory levels fall below par, an ERP system will prompt a manager to re-stock, or even automatically place an order to a supplier.

Inventory 80

Inventory Management Management Point of Sale 80

Culinary Digital

FEBRUARY 28, 2024

A streamlined menu serves as a powerful tool in the ongoing battle against food wastage, and it achieves this by implementing several key mechanisms that harmoniously contribute to waste reduction. This concise ingredient list simplifies inventory management, maintaining tighter control over stock levels.

Food 52

Food Seasonal Menu Inventory Waste 52

Culinary Cues

SEPTEMBER 27, 2023

So, let’s take inventory. INSTANT FEEDBACK It may not come from the chef or the owner as much as cooks would like but an empty plate returning from the dining room is all that is needed to signal a job well done. This needs to change through a different approach to menu planning and pricing and tighter controls on waste and portioning.

Employee Relations 389

Employee Relations Fine Dining Training Communication 389

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

Modern Restaurant Management

FEBRUARY 4, 2022

Menu variety plays a substantial role in every dining experience. A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. Consider, removing processed or pre-packaged ingredients from their inventory. Simplified Menus. Health-Conscious Food Will Dominate Menus.

2022 217

2022 Customer Service Online Ordering Website Management 217

7 Shifts

SEPTEMBER 16, 2021

Switching from a fast-casual concept to fine dining can allow for a nice change of pace. 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.

Management 370

Management Management Document Hiring 370

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 214

2024 Loyalty Program Cash Management Customer Experience 214

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

Margin Edge

FEBRUARY 24, 2022

As a refresher, COGS = beginning inventory + purchased inventory – ending inventory. When you purchase fish for sushi, oftentimes you need to trim the fish or other ingredients (meaning there’s going to be some waste) before the product makes it onto a plate. What Are COGS & Why They Matter. Take sushi vs beer.

Inventory 83

Inventory Point of Sale Waste Cash Management 83

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

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

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 27, 2021

In addition, there are still a lot of uncertain factors surrounding dining capacity. While this number is a useful benchmark, it can vary widely between quick service restaurants to fine dining, full-service models. Forecast your labor and inventory. Your recipe costing connects your sales to your inventory management.

Point of Sale 78

Point of Sale Inventory Waste Food Order 78

Transact

FEBRUARY 21, 2020

Sushi has extended far beyond its home country of Japan and is available in nearly every major city in the world — from fine dining restaurants to casual food chains to grocery stores. And it’s no wonder! It’s unique, visually appealing and delicious. One of the biggest challenges the sushi industry is facing is product labeling.

Fine Dining 86

Fine Dining Retail Customer Service Waste 86

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

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

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. Inventory management Don’t overlook inventory management systems. Use this opportunity to fine-tune every aspect of your setup.

License 78

License Email Marketing Front of House Seasonal Menu 78

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

The Restaurant Times

OCTOBER 29, 2021

This eliminates waste and decreases the load on inventory. Reduce Waste . From fine-dine restaurants and QSRs to food trucks, every restaurant format is familiar with the huge cost of food wastage. Limiting the menu and cross utilizing the ingredients reduces waste to a great extent.

Food Truck 97

Food Truck Sustainability 2021 Food 97

BNG Point of Sale

SEPTEMBER 7, 2021

This is because CoGS are measured by inventory count rather than individual dishes or drinks. CoGS is especially important because it is related to your restaurant’s profit margin for any period, revenue, and inventory management. Beginning Inventory + Purchased Inventory – Ending Inventory = Cost of Goods Sold (CoGS) .

Point of Sale 52

Point of Sale Inventory Food Supply Seasonal Menu 52

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. Management companies provide restaurants with a franchise like operating system without having a franchise agreement.

Management 60

Management Management Front of House Back of House 60

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 fast-casual and full-service environments, scrutinizing plates as they come across the pass, or having a manager check prep and line cooks’ waste can help identify portioning and prep issues. 4) Actively Manage Your Inventory.

Food 52

Food Point of Sale Seasonal Menu Fast Casual 52

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 185

Loyalty Program Mobile Ordering Dietary Restrictions Customer Experience 185

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

Ken Burgin

JUNE 13, 2023

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. Waste Management : AI can help track and analyse food waste to identify patterns and suggest improvements.

Management 68

Management Management Dietary Restrictions Seasonal Menu 68

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

Marketman

AUGUST 11, 2019

Step 1: Determine your cost of goods sold (COGS) – Take the value of your inventory at the beginning of the month ($25,000), add the purchases you made that month ($3,000), subtract your ending inventory for the month ($24,000). The impact inventory has on your profitability. This gives you a $4,000 COGS.

Food 45

Food Inventory Fine Dining Casual 45

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 fast-casual and full-service environments, scrutinizing plates as they come across the pass, or having a manager check prep and line cooks’ waste can help identify portioning and prep issues. Actively Manage Your Inventory.

Dine-in 44

Dine-in Food Point of Sale Fast Casual 44

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

Marketman

AUGUST 11, 2019

Step 1: Determine your cost of goods sold (COGS) – Take the value of your inventory at the beginning of the month ($25,000), add the purchases you made that month ($3,000), subtract your ending inventory for the month ($24,000). The impact inventory has on your profitability. This gives you a $4,000 COGS.

Food 40

Food Inventory Fine Dining Casual 40

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

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

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. Advanced inventory managemen t so you know what’s in and out of stock. Full inventory tracking and auto alerts. Fine Dining / Full-Service Restaurants. An Improved Customer Experience.

Point of Sale 52

Point of Sale 2021 POS Loyalty Program 52

OpenTable

JULY 8, 2022

Dining room furniture. Opening inventory of all food & beverage. 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. Furniture, fixtures, and equipment. Kitchen equipment.

Back of House 52

Back of House Front of House Restaurant Law Fine Dining 52

iTab POS

NOVEMBER 8, 2018

While it may be fine for sandwich carts, food trucks, and other small, independent restaurants to operate with a cash-only model, a restaurant with a dine in place, which includes a small corner café, will be doing itself a huge disservice by allowing people to pay with ‘cash only’. Improved Tracking and Management of Inventory.

Cash Management 40

Cash Management Mobile Ordering POS Point of Sale 40