Modern Restaurant Management

JANUARY 3, 2025

Small spaces can obviously help save on price-per-square-foot costs, they naturally reduce energy consumption, encourage precise inventory management, and enable more intentional material choices – all of which dovetail nicely with sustainability goals. How does it dovetail with sustainability goals?

Fast Casual 251

Fast Casual 2025 Design Customer Experience 251

7 Shifts

AUGUST 7, 2024

But there's more to it than adding up your inventory bill and comparing it to your sales. This is commonly referred to as a percentage. Food cost percentage is the ratio of the cost of food inventory to the amount of revenue it generates. Beginning inventory + monthly purchases - ending inventory = total food and beverage cost.

Food 370

Food Seasonal Menu Inventory Pricing 370

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.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

Modern Restaurant Management

DECEMBER 10, 2020

For example, the website of a pizza place in New York might include key words like “best New York pizza” and references to local landmarks such as “in the heart of Times Square.” Restauranteurs are busy with the day-to-day of managing employees, tracking inventory, monitoring food quality and the list goes on.

Marketing 563

Marketing Social Media SEO Website Management 563

Goliath Consulting

SEPTEMBER 27, 2020

Up to Date Inventory. POS systems that manage inventory and purchasing capabilities are already well established by now, but we expect AI to optimize these capabilities with the use of RFID (Radio Frequency Identification) tags which use electromagnetic fields to identify and store information about the object the tag is affixed to.

Technology 397

Technology Mobile Ordering Food Safety Customer Service 397

7 Shifts

SEPTEMBER 16, 2021

You won't be able to refer to your previous restaurant opening playbook and follow it to the letter. 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

7 Shifts

AUGUST 6, 2021

Staff scheduling, inventory management, menu analysis , guest satisfaction, profitability, and so much more rest on the shoulders of accurate restaurant forecasting. On a micro level, forecasting helps a restaurant plan for inventory orders and how many employees need to work each shift to make and sell food. Inventory Management.

Seasonal Menu 370

Seasonal Menu Point of Sale Inventory Food Supply 370

7 Shifts

MAY 31, 2021

For example, kitchen managers rely on software to let them know how much expected inventory they have in stock. Inventory was ordered based on par levels, which are set based on sales forecasts, which are in turn determined by how many guests you'll serve and what they'll order. All tasks in a restaurant are interconnected.

Operations 363

Operations Inventory Hiring Customer Service 363

Modern Restaurant Management

JULY 24, 2023

Verification refers to the process of ensuring that suppliers’ claims are true and that they’re following all the correct protocols. These systems can analyze demand patterns and predict future demand, allowing restaurant managers to adjust their inventory accordingly.

Supplies 419

Supplies Sustainability Food Supply Food Safety 419

Goliath Consulting

JUNE 15, 2021

Inventory Estimates. It has also been a time-consuming and challenging process to develop an efficient inventory estimate as many businesses had to rely on historical data over current patterns. 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

FEBRUARY 4, 2022

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. Ghost kitchens of 2019 almost exclusively referred to restaurants that worked only through third-party delivery services.

2022 547

2022 Customer Service Online Ordering Website Management 547

Embrace the Suck

APRIL 26, 2020

Cost of goods (COGS) sold refers to the cost required to create each of the food and beverage items you sell to guests. COGS = Beginning inventory + purchased inventory - final inventory. Prime Cost.

Cash Management 439

Cash Management Point of Sale Inventory Bar 439

Modern Restaurant Management

AUGUST 31, 2021

Exclusions and Endorsements — These terms refer to what restaurant and bar owners are covered for — and what they are not. In general, items like inventory should be included and it’s recommended for new restaurant owners to have the property lease reviewed by an insurance expert.

Bar 482

Bar Insurance Employee Relations Certification 482

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.

Inventory 148

Inventory Pricing Management Management 148

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

Culinary Cues

FEBRUARY 9, 2022

To do this, the chef must understand and practice solid cost control measures such as inventory control, recipe costing, portion control, as well as theft and waste control. The chef must be able to build realistic, measurable, and challenging budgets that push and pull everyone in the organization to meet and exceed expectations.

Restaurant Law 451

Restaurant Law Coaching Café Sourcing 451

Culinary Cues

FEBRUARY 25, 2021

If you are taking inventory on a Sunday night – approach it as if it is the most important task imaginable. On occasion you may need to make adjustments so that an employee can work through their challenges (schedule adjustment, change assignments, send them home, offer advice, refer them to someone who might help, etc.).

2021 486

2021 Point of Sale Take-out Reference 486

Harbor Touch

MARCH 18, 2025

The next youre racing to keep inventory stocked while customers wait for tables. Check references carefully and run quick trials. Master Inventory Control Inventory mistakes cost you. Running a restaurant is a demanding job. One day youre juggling staff schedules. You need players who thrive under pressure.

Management 148

Management Management Seasonal Menu Cash Management 148

Culinary Cues

AUGUST 7, 2021

So, first step – let’s refer to it as a challenge. The unpredictable nature of customer buying habits pushes restaurants to maintain inventories that exceed what is reasonable – why? There are fewer, and fewer individuals interested in a kitchen career and when we find employees to fill positions, they never seem to stay very long.

Social Media 476

Social Media Cash Management Blog Equipment 476

Culinary Cues

APRIL 8, 2020

You refer to it as mise en place and experience has shown you that if you are organized and prepared then you are capable of achieving success in any moment. The system depends on you to act in this manner every day. THIS IS HIGHLY MARKETABLE IN ANY INDUSTRY. [] ORGANIZATION.

Communication 476

Communication Food Supply Customer Service Small Business 476

7 Shifts

APRIL 29, 2021

Food and beverage inventory. Legal and other matters referred to in this article are based on 7shifts' interpretation of laws existing at the time and should not be relied on in place of professional legal advice. You can use the funds to cover expenses incurred from February 15, 2020 until March 11, 2023.Expenses Grant Prioritization.

Restaurant Law 370

Restaurant Law Document Brewery Point of Sale 370

Restaurant365

SEPTEMBER 10, 2021

However, in between all these tasks, it is critical to devote time and energy into accurate and consistent inventory management. Inventory management tracks what’s going in and out of your restaurant for a specific period, and what product is in your restaurant at any given time. Let’s dive into some helpful tips.

Inventory 138

Inventory Management Management Point of Sale 138

Culinary Cues

SEPTEMBER 20, 2020

Getting that dish just right, controlling costs, managing inventory, meeting budgetary goals, topping yesterdays customer count, clearing the rail of tickets without any re-fires, a complement from customers, top ratings on Trip Advisor or Yelp, or a positive local restaurant review can all be viewed as a competitive opportunity.

Fine Dining 451

Fine Dining Coaching Dine-in Café 451

Culinary Cues

JANUARY 23, 2023

The leader/coach will study the competition, analyze the environment around the organization, inventory the individual and collective talent of his or her players/employees, and structure an approach geared towards grabbing the carrot. Without a game plan a business is simply hoping for the best. That NEVER works!

Coaching 466

Coaching Sports Point of Sale Take-out 466

Modern Restaurant Management

MARCH 17, 2020

Common sense dictates that restaurants take an inventory of food, paper and other supplies. With any external message, it’s a good idea to reference the CDC: We are closely following the Centers for Disease Control's (CDC) guidelines and recommendations on the steps we can take to help prevent the spread of the virus.

Communication 340

Communication Food Supply Food Safety Supplies 340

7 Shifts

SEPTEMBER 6, 2024

COGS is based on your inventory, meaning it includes the value of what you start with, what you purchase, and what’s left at the end of the period. COGS can be expressed as a percentage of your sales, often referred to as the COGS ratio. The formula includes the beginning inventory, purchased goods, and ending inventory.

2024 195

2024 Seasonal Menu Inventory Audits 195

Culinary Cues

MARCH 9, 2021

Chef Grant Achatz of Alinea Restaurant in Chicago refers to it as “Flavor Bouncing” where everything on a plate marries with every other ingredient and every dish on a menu does the same with other dishes. It is a fine line to walk – one that requires the planning of the menu to be such that all courses are designed to marry with others.

Presentation 450

Presentation Fine Dining Seasonal Menu Design 450

Lavu

NOVEMBER 30, 2024

Proper cost tracking helps you set profitable menu prices, cut expenses, and manage inventory efficiently. Cloud-based POS systems like Lavu are a popular choice because they combine inventory management with real-time cost tracking. For example, check high-cost items daily, count inventory weekly, and review prices monthly.

Seasonal Menu 78

Seasonal Menu Waste Inventory Cash Management 78

Modern Restaurant Management

MARCH 18, 2024

The prix fix menu is gaining momentum as a way for restaurants to provide customer experiences and control inventory. Often referred to as “third culture cuisine,” dishes that are intentional mashups of disparate cuisines are finding favor with consumers. This is where the discussion begins.

2024 474

2024 Food Truck Fast Casual Consumer Goods 474

7 Shifts

MAY 23, 2024

Create a restaurant operations manual A restaurant operations manual ensures that your business procedures are well-documented, concise, and readily available for your employees' reference. This is important, especially if you're training and hiring new employees.

Operations 221

Operations Kitchen Safety Food Safety Restaurant Law 221

Culinary Cues

APRIL 1, 2024

There would be two Secret Service Agents who would purchase all the ingredients separate from our normal storeroom inventory and would be stationed in the kitchen watching my every move. They could not take any chances when it came to the safety of the second person in line of succession to the presidency.

Back of House 419

Back of House Kitchen Safety Hotels Front of House 419

Culinary Cues

JUNE 16, 2023

Chef Pierre referred to him as the house roundsman. He was a quick learner and within a few months was very comfortable on every station, even jumping back to garde manger when it was needed. Shawn’s final year in the apprenticeship program was spent learning more about the inner workings of the kitchen.

Kitchen Safety 413

Kitchen Safety Back of House Hotels Food Safety 413

Culinary Cues

SEPTEMBER 14, 2023

Sometimes the most important thing you can do as a manager, fellow worker, family member, or friend is to recognize the signs and let the person know that you are there to listen or help, while other times it will be important to act and refer the person to someone who can provide important help. TRAINING: You can never train too much.

Employee Relations 449

Employee Relations Training Take-out Fine Dining 449

7 Shifts

AUGUST 29, 2019

Analyzing Your Menu for Success Once you’ve classified and organized all of your menu items, run a recurring cost analysis for specific menu items’ inventory and your restaurant menu pricing. You’ll want to make sure your kitchen stays efficient and that your menu is keeping your restaurant in business rather than putting it out of business.

Menu 279

Menu Point of Sale Website Management Online Ordering 279

7 Shifts

MAY 1, 2024

This is one of your core restaurant management responsibilities, especially because you handle lots of inventory in and out of your kitchen daily, including the ingredients you use to prepare your menu. One way to reconcile your accounts is by comparing your physical inventory with your inventory records.

Cash Management 221

Cash Management Inventory Employee Relations Beverage 221

Goliath Consulting

JANUARY 11, 2021

Goliath Consulting Group offers a full suite of bar and beverage programs, from inventory, costing, and custom cocktail menus to staff training and safe alcohol practices. References: [link] [link] [link] [link] [link] [link] [link] [link] [link].

Beverage 348

Beverage 2021 Consumer Goods Sports 348

ChowNow

JULY 17, 2024

Objectives Organizational structure Standard operating procedures (SOPs) Inventory management Staffing and Training Technology and Equipment Quality Control and Continuous Improvement Define Your Objectives Start by clearly defining the objectives of your restaurant operations plan. Check out this article for sample interview questions.

Operations 195

Operations Kitchen Safety Front of House Food Safety 195