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

EATER

SEPTEMBER 20, 2023

In the bread aisle, you see two loaves identically wrapped; both are perfectly edible, but one is a day older and costs half the price. This is a business practice called dynamic pricing, and it may be coming soon to a supermarket near you. The price is changing throughout the [time] horizon.” Which do you choose?

Waste 343

Waste Pricing Airlines Food 343

Modern Restaurant Management

NOVEMBER 11, 2021

In order to reduce cost, waste, and optimize inventory, the process begins with planning and forecasting. Connecting your financial, transaction, and restaurant inventory management systems enables you to optimize production and better control cost variance proactively. Planning and Forecasting. Creating a Singular Journey.

Supplies 546

Supplies Management Management Food Supply 546

Modern Restaurant Management

DECEMBER 31, 2024

High menu prices have been an issue in the industry in recent years due to inflation, resulting in a decline in traffic as diners wish to spend less. In 2025, operators can offer elevated foodservice experiences at more affordable prices through emphasizing value in LTOs to drive sales.

2025 450

2025 Beverage Fine Dining Guest Recovery 450

Modern Restaurant Management

AUGUST 6, 2020

Taking the example of dishes with a high ‘perceived value’, such as proteins, desserts and drinks, can allow for higher prices and better the bottom line. Optimize Inventory. Let’s say you operate a burger shop with beginning inventory valued at $5,000. At the end of the week, you had inventory worth $4,000.

Front of House 531

Front of House Inventory Food Safety Social Media 531

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. Lets break down the key benefits of leveraging your restaurants customer data.

Loyalty Program 195

Loyalty Program Email Marketing Online Ordering Point of Sale 195

Modern Restaurant Management

DECEMBER 27, 2023

These factors contribute to a volatile supply chain, influencing everything from ingredient availability to menu pricing strategies. Beyond the menu, we’re also seeing restaurants embrace smart inventory systems and blockchain technology to monitor and optimize the farm-to-fork narrative.

2024 506

2024 Food Supply Kitchen Safety Influencer 506

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

Modern Restaurant Management

AUGUST 22, 2024

With guests searching for value, how can local restaurants compete and thrive in such a competitive market and build trust withconsumers who are more cautious about price and safety than ever? "Value "People tend to go to fast-food restaurants for the speed and lower price point.

Allergens 402

Allergens Front of House Food Safety Back of House 402

Modern Restaurant Management

SEPTEMBER 7, 2022

Menu engineering, particularly for enterprise restaurant brands, has to take into account myriad details, from supplier pricing in different regions to regional menu item preferences to rapidly changing food costs.However, menu engineering doesn’t have to be a task you dread. Tap Into Technology to Make Menu Engineering Easier.

Menu 491

Menu Management Management Waste 491

Modern Restaurant Management

FEBRUARY 3, 2022

Additional findings inlcude increased inventory costs caused the greatest financial strain for operators in 2021 with 33 percent citing it as their top expense, followed closely by rent (30 percent) and labor (30 percent). In most cases, new menu offerings involved adding takeout and delivery options.

Loyalty Program 486

Loyalty Program Online Ordering Cash Management Point of Sale 486

Goliath Consulting

JUNE 15, 2021

Unfortunately, measures set up to safeguard health have overall caused inefficiency and higher prices, which regrettably have caused layoffs for food workers and drivers (3). Inventory Estimates. What this means is that the relationship between the operator and vendor can be strained as a result of poor inventory control.

Supplies 414

Supplies Food Supply Front of House Fast Casual 414

Modern Restaurant Management

OCTOBER 2, 2023

More than ever, we’re seeing threats at the source. Keep an Eye on the Inventory There’s no substitute for taking regular inventory – not just knowing what’s been ordered, but what’s in stock, what condition it’s in, and how long it’s been in the restaurant.

Waste 466

Waste Technology Food Inventory 466

7 Shifts

JUNE 4, 2021

Inventory turnover ratio. Ideal menu price. 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. Break-even point.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

Modern Restaurant Management

APRIL 14, 2020

Save your customers a trip to grocery store, sell off inventory, increase cash flow, and attract new customers during COVID-19. Plan to sell your existing inventory before you add more. This will work to decrease spoilage and provide room for a new shipment of inventory better aligned with your new operational structure.

Healthcare 468

Healthcare Front of House Social Media Website Management 468

Modern Restaurant Management

DECEMBER 28, 2021

For the restaurant industry, the disruptions of a broken supply chain can eliminate key ingredients from inventory, which then force locations to remove items from menus temporarily, or indefinitely. More recent price increases have nearly doubled this number. According to a report from S&P Global Market Intelligence, U.S.

Franchise 492

Franchise Franchising 2022 Fast Casual 492

The Rail

OCTOBER 17, 2024

It can help you fix discrepancies in ordering and inventory management , minimizing food shrink. The Problem with Restaurants’ Supply Chain Food Waste You’ve probably felt forced to raise menu prices to offset losses incurred by wholesale prices rising and fewer people eating out. What else can it do for you?

Food Supply 130

Food Supply Waste Supplies Food 130

Modern Restaurant Management

JULY 10, 2024

Among the reasons restaurants fail (poor location, inadequate marketing, lack of staff and inventory control, uninspired menu, unreasonable pricing), customer theft is rarely on the radar. ” Some restaurateurs consider this the price of doing business – even a form of marketing.

Back of House 491

Back of House Fine Dining Take-out Social Media 491

Modern Restaurant Management

AUGUST 17, 2020

Since our business model is built upon transforming typical cafeteria food into scratch-cooked meals made from clean, locally sourced and organic ingredients, we guide our clients to reinvest the money they’ve saved through waste reduction back into these premium ingredients, which inevitably results in better food.

Waste 474

Waste Food Compost Food Supply 474

Modern Restaurant Management

SEPTEMBER 19, 2023

However, the impact that AI is already having on the food industry is without parallel, helping to lower food prices, increase the availability of certain products or ingredients, and prevent supply chain shortages. What's more, using AI to source specific ingredients could also make foods healthier and more nutritious than they are now.

Food Supply 322

Food Supply Food Supplies Waste 322

The Rail

JULY 26, 2024

The food and beverage sector is one of the most significant sources of carbon emissions. There are, of course, many ways that restaurants can adopt sustainable practices, but the best place to start is the beginning of the supply chain — specifically, your sourcing. Unfortunately, plastic is a major contributor to pollution.

Sourcing 130

Sourcing Sustainability Food Supply Waste 130

Modern Restaurant Management

FEBRUARY 4, 2022

Restaurants will also explore delivery options beyond costly third-party partnerships, and hike delivery menu prices to make the channel more lucrative as off-premise demand holds steady. A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. Simplified Menus.

2022 547

2022 Customer Service Online Ordering Website Management 547

7 Shifts

AUGUST 18, 2024

Not only do you have to manage many costs including, labor, equipment, and food—but you have to do it while dealing with inevitable price increases. Audit and Improve Processes Analyze all processes such as inventory management and time clocking to see if you can make improvements to boost efficiency.

License 370

License Equipment POS Food Supply 370

Modern Restaurant Management

JUNE 10, 2021

Although there is an undeniable convenience of seeing all flight options in a single search pane, Southwest has opted out of appearing on aggregators, instead offering an everyday low price value proposition for booking direct. Today, with proper integrations, information is syndicated out in a way that reflects live inventory.

Airlines 493

Airlines Consumer Goods Point of Sale Hotels 493

Modern Restaurant Management

JUNE 23, 2020

Back-end architecture is key to gathering guest data and must be built on a single source of truth, including information for the item, pricing and guest preferences, so that the data gathered from the various touchpoints is consistent. These data points can then be used to create rich insights to further enhance the guest experience.

Back of House 568

Back of House Front of House Kitchen Safety Mobile Ordering 568

Lavu

APRIL 25, 2025

Local Sourcing : Replacing imported items with local alternatives cuts costs by up to 40%. Data Insights : Tools like Lavu ‘s POS system help track inventory, reduce waste, and identify cost-saving opportunities. Restaurants can reduce food costs by 15-30% using smart ingredient swaps and data-driven tools.

Seasonal Menu 78

Seasonal Menu Waste Food Inventory 78

Hot Schedules

JULY 15, 2021

Mitigating Cost Price Inflation Via Supplier Management. T echnology alone can’t affect the causes of cost price inflation. These allow them to set fixed pricing agreements, such as guaranteed prices for an item over a given period irrespective of market fluctuations, or rebates once certain order quantities have been met.

Pricing 148

Pricing Management Management Cash Management 148

Modern Restaurant Management

MAY 14, 2021

According to the food waste hierarchy pyramid, source reduction is the ‘best case scenario’ when it comes to food waste. The next time that your restaurant prepares a pan of food that goes uneaten, or has an inventory order that surpasses demand, think donation. The EPA estimated that in 2018, the United States wasted 35.3

Waste 527

Waste Compost Recycling Food 527

Modern Restaurant Management

JANUARY 8, 2024

This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits. From emphasizing locally sourced ingredients to exploring global flavors, restaurants are tuning in to their city's vibrant gastronomic evolutions.

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

Modern Restaurant Management

MAY 6, 2020

At the moment, many food and beverage manufacturers are stating that they are filling all orders with a focus and increase on to-go products, as off-premises meals have become the sole source of operator revenue. Communicate your current situation with distributor partners : This is especially important on fresh proprietary products.

Supplies 414

Supplies Guest Recovery Food Supply Communication 414

7 Shifts

APRIL 25, 2022

Getting these numbers right means less expired inventory, fewer unhappy customers, shorter wait times, and lower labor costs. Access to these numbers can ensure your managers make smarter decisions when it comes to ordering inventory and scheduling staff. Inventory variance is too high, driving up food costs.

Operations 370

Operations Point of Sale Inventory Restaurant Law 370

Modern Restaurant Management

JUNE 27, 2023

While consumers still love restaurants, economic headwinds are forcing many to cut back on discretionary spending, and restaurants are experiencing higher prices across the board for line items that include food, labor, utilities and occupancy. This creates a full picture of operational performance.

Operations 275

Operations Consumer Goods Point of Sale Seating 275

Lavu

APRIL 25, 2025

Use Inventory Wisely: Reduce waste by incorporating available stock. For example, Lavus numerous inventory integrations and partnerships allows testing prices for dishes with different ingredients, while other systems focus on detailed cost tracking or flavor consistency. Creating Inventory Ingredients 1.

Seasonal Menu 78

Seasonal Menu Food POS Inventory 78

Lavu

NOVEMBER 30, 2024

Proper cost tracking helps you set profitable menu prices, cut expenses, and manage inventory efficiently. Here’s how: Why it matters : Control spending, maintain profit margins, and adjust to price changes. How to track costs : Use tools like POS systems to record prices, calculate recipe costs, and update data regularly.

Seasonal Menu 78

Seasonal Menu Waste Inventory Cash Management 78

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

Modern Restaurant Management

APRIL 22, 2020

Additionally, the Napa, California-based company launched a unique exchange program and purchasing inventory from wineries to help support the loss of sales to distributors due to restaurant and tasting room closures. So, we slashed four-to-seven percent off wholesale prices, which is a significant price cut.

Retail 411

Retail Seating Customer Service Supplies 411

Modern Restaurant Management

DECEMBER 21, 2022

Slow movers tie up inventory -and the cash needed to by that inventory. Reduce portion sizes slightly to maintain menu prices but account for increased costs. Don’t be afraid to increase price. Don’t be afraid to increase price. However, when the pandemic hit people were less sensitive to prices.

2023 493

2023 Loyalty Program Mobile Ordering Customer Experience 493