Modern Restaurant Management

SEPTEMBER 7, 2022

While restaurants have always been intentional about food waste, menu offerings, and purchasing, I see operators doubling down on looking for any efficiency to help save money right now. Tap Into Technology to Make Menu Engineering Easier. Get Real Visibility Into Your Food Costs. Reinforce Employee Training.

Menu 491

Menu Management Management Waste 491

Modern Restaurant Management

DECEMBER 17, 2024

When consumers order more food online, it’s clearly good for business – but it can also make it harder for businesses to manage inventory. In 2025, restaurants need to have a plan in place that ensures they are effectively managing inventory and redirecting unused, still edible food to donations.

2025 419

2025 Loyalty Program Customer Experience Online Ordering 419

Modern Restaurant Management

AUGUST 2, 2023

Behind the scenes, strategic decisions greatly impact a restaurant's bottom line, and at the forefront of these is the art of menu engineering. Far from just a list of dishes, a well-engineered menu is a powerful tool that can significantly increase a restaurant's efficiency and profitability.

Menu 419

Menu Cash Management Seasonal Menu Customer Experience 419

Restaurant Business

OCTOBER 23, 2024

These systems can understand various accents and dialects, process orders accurately, and even upsell menu items based on customer preferences. One of the most impactful areas is inventory management. AI-powered drive-thru systems are revolutionizing one of the most popular touchpoints for quick-service restaurants (QSRs).

Customer Experience 306

Customer Experience Operations Back of House Customer Service 306

7 Shifts

NOVEMBER 17, 2021

Both situations could have been prevented with proper restaurant inventory management, which gives restaurant operators better oversight over what's in stock and how it is used. There are plenty of good reasons to take inventory on a regular basis: Your restaurant can avoid running out of a key ingredient mid-service. Inventory Basics.

Inventory 370

Inventory Management Management Point of Sale 370

ChowNow

FEBRUARY 11, 2020

After all, the delivery giant more than doubled what they call their “restaurant inventory” in the past quarter. While customers might initially be delighted by the array of choices they have, the prices will leave them shocked and disappointed. Because of this, both consumers and restaurateurs pay the price.

Pricing 397

Pricing Online Ordering Customer Experience Social Media 397

Culinary Cues

MARCH 10, 2025

How each area contributes to the whole is a lesson learned in large properties like hotels, resorts, and clubs. [] MENU DIVERSITY A multi-outlet hotel, as an example, will likely have a breakfast restaurant, a family oriented mid-priced restaurant, and a fine-dining operation.

Hotels 316

Hotels Fine Dining Seasonal Menu Healthcare 316

7 Shifts

OCTOBER 28, 2024

It just goes to show how important drink pricing and cost management are to maximizing profits. 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.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

7 Shifts

NOVEMBER 25, 2024

Customers on average will order more menu items, resulting in a larger bill for the restaurant and a larger tip for the employee. One major area of improvement we noticed when it came to management: menu costing research. Especially with buyers juggling 300+ ingredients each week, it can be difficult to stay on top of deals and prices.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

Modern Restaurant Management

FEBRUARY 17, 2025

We can expect to see a prolonged period of higher egg prices through the Easter and well into 2025, according to a repor t from CoBank. ” Total egg laying hen inventories, including conventionally raised hens, have not been substantially depleted from where they were at the beginning of the HPAI outbreak, according to the CoBank report.

Hospitality 221

Hospitality Food Supply 2025 Seasonal Menu 221

Modern Restaurant Management

FEBRUARY 17, 2025

We can expect to see a prolonged period of higher egg prices through the Easter and well into 2025, according to a repor t from CoBank. ” Total egg laying hen inventories, including conventionally raised hens, have not been substantially depleted from where they were at the beginning of the HPAI outbreak, according to the CoBank report.

Hospitality 221

Hospitality Food Supply 2025 Seasonal Menu 221

Lavu

MARCH 28, 2025

By accurately tracking ingredient costs and streamlining menu pricing, it helps restaurants minimize waste, maintain profit margins, and make data-driven decisions. Integrated systems also provide real-time insights into inventory levels, ensuring better cost control and operational efficiency.

Menu 78

Menu POS Inventory Seasonal Menu 78

ChowNow

MARCH 27, 2025

Restaurants can optimize their menu by highlighting delivery-friendly items, improve kitchen workflows through better station organization, and track prep times to identify bottlenecks. Menu Updates: Introducing new items or making existing offerings more appealing can attract more customers. Portion size.

Delivery 195

Delivery Online Ordering Loyalty Program Food 195

Modern Restaurant Management

MARCH 21, 2022

The key is to make the right decisions around inventory and pricing at the right times—and having the right technology can make all the difference. Even in the best of times, commodity prices change on a daily basis. Restaurant operators and franchisees are accustomed to this as a basic fact of life. and reporting.

Technology 508

Technology Food Supply Inventory Supplies 508

ChowNow

MARCH 14, 2025

Every day, youre juggling staff, food quality, inventory, customer service, purchasing, and moreall while trying to cultivate a dining experience that wows your customers enough to keep them coming back. This means budgeting, tracking expenses like food and labor, and adjusting pricing to balance profitability with customer appeal.

Operations 195

Operations Management Management Front of House 195

ChowNow

MARCH 7, 2025

The more you understand your customers, the better you can fine-tune your marketing and pricing strategies. You can also use sales trends to adjust menu pricing and share customer-favorite menu items, helping you get the most out of high-demand dishes. Optimize your menu based on sales trends.

Loyalty Program 195

Loyalty Program Email Marketing Online Ordering Point of Sale 195

Modern Restaurant Management

APRIL 10, 2024

Adapt to Growing Price Fatigue Since the pandemic, controlling food costs has been a major challenge for restaurant operators. When prices for staple ingredients like chicken rose dramatically in 2023, restaurant operators were forced to increase their prices. Full-service menu prices climbed 4.5

2023 492

2023 Point of Sale Loyalty Program 2024 492

7 Shifts

AUGUST 29, 2019

Menu engineering: while the name might suggest you need to go to college at MIT to be good at it, is actually a common and essential task that all restaurateurs should regularly undertake. Menu engineering can be simplified as the steps taken to increase the profitability of a restaurant menu. Menu Pricing and 2.

Menu 279

Menu Point of Sale Website Management Online Ordering 279

Modern Restaurant Management

NOVEMBER 11, 2021

In order to reduce cost, waste, and optimize inventory, the process begins with planning and forecasting. That includes being able to analyze data on top-performing menu items down to the ingredient level, supplier performance, prime cost, and peak demand times by ordering channel. Planning and Forecasting. Creating a Singular Journey.

Supplies 546

Supplies Management Management Food Supply 546

Modern Restaurant Management

MAY 19, 2022

The prices of goods and services have increased 8.5 Rebounding demand, supply chain issues, and labor shortages are mostly to blame for driving prices to an all-time high. Integrating menu engineering and AvT tracking allows each solution to complement the other, fueling an effective profit margin strategy.

Food Supply 469

Food Supply Waste Point of Sale Inventory 469

SpotOn

JANUARY 15, 2025

According to a Gallup poll, guests only look at your menu for 109 seconds before ordering. Menu engineering uses real data to show you which items are the most profitable and should be your main focus. See how your menu items are performing with our free menu engineering worksheet. What is menu engineering?

Menu 80

Menu Online Ordering Website Management Inventory 80

Modern Restaurant Management

MAY 10, 2022

Why should you and your staff spend hours counting inventory, auditing invoices, and combing through contracts? Nobody has time for that when there is a crowded dining room, to-go orders flying out the window and customers complaining about their favorite menu items going up in price. Leverage Purchasing Data.

Supplies 493

Supplies Food Supply Audits Inventory 493

7 Shifts

AUGUST 7, 2024

But there's more to it than adding up your inventory bill and comparing it to your sales. Why it matters Restaurant Food Cost Percentages Calculate Food Cost Percentage Food costs vs Prime costs Menu Changes and Seasonality Strategies to Reduce Your Food Costs Food Cost Management Tools FAQ What is food cost?

Food 370

Food Seasonal Menu Inventory Pricing 370

Modern Restaurant Management

JUNE 5, 2023

When people think of the way AI is currently used in quick service restaurants – such as fast-food chains – they might think of AI-powered voice bots utilized at drive-thrus or AI tools to forecast inventory needs based on demand. The use of AI is not limited to scheduling and staffing.

Dine-in 474

Dine-in Customer Service Customer Experience Inventory 474

ChowNow

MARCH 28, 2025

These are tools that can help you streamline operations, easily schedule staff, and make sure you never run out of ingredients for your best-selling menu items. Inventory management and demand forecasting Running out of key ingredientsor over-ordering and wasting themis one of the fastest ways to lose money.

Front of House 195

Front of House Back of House Online Ordering Email Marketing 195

Modern Restaurant Management

FEBRUARY 27, 2023

Keep Inventory Low If restaurant sales are not covering expenses or if the business has extra inventory in walk-in or dry storage that just isn’t moving, it’s a good time to start trimming back inventory. It also may be time to update the restaurant’s menu.

Cash Management 474

Cash Management Point of Sale Inventory Email Marketing 474

7 Shifts

JUNE 4, 2021

Inventory turnover ratio. Ideal menu price. To put it simply, your cost of goods sold is how much it costs you to produce a menu item. As you add together all of your menu items, you can determine the total cost of everything (to you) that you sell to your guests. Ending inventory , or what you have leftover.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

Modern Restaurant Management

FEBRUARY 17, 2025

Operators would see increased prices in their supply chain, resulting in rising costs to their guests as well. Depending on a guest’s allergies or dietary preferences, AI can suggest personal picks from a restaurant’s menu, for example. In terms of operations, we're seeing a trend towards integrated systems.

Loyalty Program 221

Loyalty Program Mobile Ordering Customer Experience Customer Service 221

Lavu

NOVEMBER 29, 2024

Running a restaurant is tough, and poor inventory management can make it even harder. That’s where POS inventory tools step in to help. Automation : Handles tasks like purchase orders and pricing updates, saving time and minimizing errors. Alerts : Notifies you of low stock or expiring items to avoid waste and disruptions.

POS 78

POS Inventory Waste Point of Sale 78

Modern Restaurant Management

DECEMBER 27, 2023

These factors contribute to a volatile supply chain, influencing everything from ingredient availability to menu pricing strategies. Contemporary menus increasingly feature more plant-based selections and alternative proteins, while also reflecting the demand for locally vetted foods and transparent supply chains.

2024 506

2024 Food Supply Kitchen Safety Influencer 506

Modern Restaurant Management

AUGUST 6, 2020

Re-engineer Menus. The restaurant dining experience has changed forever and menu items must also adapt to these times. First, it is important to develop a tighter menu with a focus on customer favorites and high margin items, replacing underperforming dishes with a rotation of new products that can excite and retain customers.

Front of House 531

Front of House Inventory Food Safety Social Media 531

ChowNow

FEBRUARY 13, 2025

An inventory management system with automated restocking alerts keeps your stock levels in check. A higher-priced system that saves time and reduces errors might be more valuable than a cheaper, less effective alternative. Plus, their reliance on high fees forces restaurants to either raise menu prices or accept smaller profits.

2025 195

2025 Technology Loyalty Program Mobile Ordering 195

Modern Restaurant Management

MAY 19, 2020

This is essential: your ‘delivery’ version of a menu item should create the margin dollars as the ‘to stay’ version. Step 1: Cost out your specific delivery inventory items. This price is obviously not fixed, so simply enter in your most common fee based on the selling price. Food cost is $2.69.

Delivery 535

Delivery Food Food Safety Pricing 535

7 Shifts

AUGUST 2, 2024

By tracking metrics like customer retention and employee turnover rate, contribution margin, and menu item profitability, restaurant managers can identify each area’s strengths and what areas need improvement. This number is essential because it helps you determine the price of your food and beverages. for every dollar you earn.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

Lavu

FEBRUARY 28, 2025

POS systems do more than just process payments they enable restaurants to personalize menus by analyzing customer data. Learn more in our latest post: How POS Systems Enable Menu Personalization. Real-Time Updates : Adjust menus instantly for accuracy and relevance. Improves Operations : Smarter inventory and menu management.

POS 78

POS Menu Dietary Restrictions Loyalty Program 78

Modern Restaurant Management

JANUARY 31, 2024

Despite challenges including inventory costs, commission fees and staff turnover, many restaurant owners are expressing optimism about moving forward, according to TouchBistro’s 2024 State of Restaurants Report. What can restaurant operators do to better handle inventory and labor challenges?

2024 508

2024 Online Ordering Website Management 2023 508

7 Shifts

NOVEMBER 15, 2024

They play a big role in overseeing your inventory and attending to customer complaints. They also bring creative ideas to the table, such as improving the drink menu and coming up with new events and promotions to drive sales. In this article: How do you handle inventory management to keep the bar always adequately stocked?

Bar 195

Bar Management Management Hiring 195