Modern Restaurant Management

FEBRUARY 28, 2024

There's also a growing momentum towards zero-waste operations that are both environment-friendly and economically sensible. AI-driven analytics are crucial for accurately forecasting consumer trends, helping restaurants optimize inventory and menu offerings based on predictive data.

Fast Casual 116

Fast Casual Fine Dining Customer Service Casual 116

Tableo

JULY 27, 2023

Understanding F&B control Inventory management, cost control, menu engineering and portion control are just a few of the components of restaurant management that go under the umbrella of F&B control. Review and modify par levels frequently to avoid stockouts or surplus inventory. Narrow the selections on the menu.

Beverage 75

Beverage Food Inventory Waste 75

The Restaurant Times

AUGUST 10, 2020

Restaurant inventory is readily prone to contamination, theft, and pilferage which adds to the overall costs. Therefore, it is essential to keep a keen eye on the inventory to ensure that there is no wastage or unnecessary expenses. Mentioned below are some vital inventory s that must be looked for. . Perpetual Inventory Form.

Inventory 52

Inventory Operations Waste Food Supply 52

Culinary Cues

JUNE 26, 2021

It is apparent that banquets are far more efficient, with less waste, and a much higher consistent quality level when there is sufficient cooler space for rolling racks and pre-plating and a cook-chill system is built into production.

Design 371

Design Fine Dining Uniforms Waste 371

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. Holding your back-of-house staff responsible for ensuring as little food as possible is wasted or stolen could be the fix your menu needs.

Menu 279

Menu Point of Sale Website Management Online Ordering 279

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

Apicbase

NOVEMBER 16, 2023

Automating processes like inventory and workforce management. That includes “automating manual processes such as inventory management with Apicbase and workforce management. With tools for inventory control and stock management at their fingertips, they can streamline what were once manual processes. See Apicbase in Action

Franchise 52

Franchise Franchising 2008 Mobile Ordering 52

Apicbase

NOVEMBER 16, 2023

Automating processes like inventory and workforce management. That includes “automating manual processes such as inventory management with Apicbase and workforce management. With tools for inventory control and stock management at their fingertips, they can streamline what were once manual processes. See Apicbase in Action

Franchise 52

Franchise Franchising 2008 Mobile Ordering 52

The Restaurant Times

OCTOBER 5, 2020

Waste and theft are considered to be significant threats to a restaurant’s profits. Employ a POS system that comes with comprehensive recipe management and inventory management features. A POS system greatly helps in: Tracking inventory and setting reordering schedules to avoid thefts. Reduce Overall Food Costs.

Operations 52

Operations Equipment Merchandise Food Order 52

Cheetah

SEPTEMBER 9, 2019

Exquisite interior, highly skilled staff and specialty drinks are always great, but the decoration, menu choices, bartenders’ uniform and all other elements still need to match. Number of customers, sales per menu item, personnel costs, waste recording, breakage, inventory costs and even the weather, all need to be in the report.

Bar 60

Bar Management Management Front of House 60

Cheetah

SEPTEMBER 9, 2019

Exquisite interior, highly skilled staff and specialty drinks are always great, but the decoration, menu choices, bartenders’ uniform and all other elements still need to match. Number of customers, sales per menu item, personnel costs, waste recording, breakage, inventory costs and even the weather, all need to be in the report.

Bar 60

Bar Management Management Front of House 60

Marketman

DECEMBER 9, 2019

The following list entails 9 ways MarketMan can help you to effectively manage your restaurant, control inventory, and allow your restaurant to thrive with the best restaurant management software available on the market today. The reporting system is constantly updated with everything from price updates to current inventory levels.

Inventory 52

Inventory Seasonal Menu Communication Download 52

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

Apicbase

JULY 1, 2022

You can easily keep track of your purchases and inventory because everything is centralised. This allows you to optimise inventory and food waste management and cut down on costs. Apicbase streamlines orders with production and inventory. Prep kitchens help you run a leaner human resources operation.

Operations 52

Operations Back of House Front of House Food Supply 52

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 Email Marketing SEO 195

Mad Mobile

FEBRUARY 5, 2024

The uniforms. This wasted time adds up. Waste and inefficiency: Bars can lose up to 30% of their inventory from spills and unrecorded drinks. Waste and inefficiency: Bars can lose up to 30% of their inventory from spills and unrecorded drinks. The signage. Over time, they all end up needing an upgrade.

Dietary Restrictions 52

Dietary Restrictions Mobile Ordering Front of House Customer Service 52

Apicbase

APRIL 5, 2024

Restaurants use software and smart hardware to automate everyday tasks and management duties, such as purchasing ingredients, managing inventory, making production lists, dealing with allergens, and calculating costs. Determine precise batch quantities based on actual demand, enabling more accurate food cost control and less waste.

Back of House 52

Back of House Front of House BOH Point of Sale 52

Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. Increased inventory availability, faster delivery, better data, and constant innovation add value to the entire supply chain. Ono Blend Founders Daniel Fukuba and Stephen Klein. He also held roles with AlliedSignal, Inc./Honeywell

Food Truck 126

Food Truck Customer Service Customer Experience Front of House 126

Perfect Daily Grind

JANUARY 30, 2023

The study found that grinding frozen coffee led to more uniform particle size distribution , which can help to extract a wider range of flavours and aromas. As coffee is a seasonal product, roasters need to manage their inventories according to harvest times – which means freshness is an important consideration.

Waste 131

Waste 2016 Article Uniforms 131

Apicbase

MAY 12, 2023

With a uniform understanding of how operations are performing across locations, executives can proactively address any shortcomings and identify areas for improvement. Bring Clarity to Your Back of House Get real-time feedback about your restaurants’ inventory, procurement and menu performance in dynamic charts, graphs and dashboards.

Operations 52

Operations Back of House Sustainability Front of House 52

Restaurant365

MAY 7, 2020

This will streamline your inventory and give you better visual access to your shelves. Place extreme focus on creating smart hours of operation, labor control, ordering, and inventory and ensure that your management team is in perfect sync. Ordering and inventory control through uncertainty. Clean and organize your shelves.

Food Safety 142

Food Safety Cash Management Point of Sale Social Media 142

Modern Restaurant Management

DECEMBER 21, 2022

Because Cabernet Sauvignon is overplanted, winemakers have been replacing with Cab Franc, so that there’s more inventory. Collaborations : Collaborations, such as partnering with a well-known designer on staff uniforms or bringing in guest chefs for special events and pop-ups, will continue to capture consumer attention.

2023 167

2023 Loyalty Program Fast Casual Customer Experience 167

The Restaurant Times

APRIL 27, 2021

Refrigerators and freezers act as a storage area for vegetables and fruits, frozen foods, leftover ingredients and other inventory. They are an essential part of the restaurant equipment for cloud kitchens as they help maintain the consistency and uniformity standard set by different brands. .

Kitchen Safety 52

Kitchen Safety Equipment Food Safety POS 52

The Restaurant Times

APRIL 27, 2021

Refrigerators and freezers act as a storage area for vegetables and fruits, frozen foods, leftover ingredients and other inventory. They are an essential part of the restaurant equipment for cloud kitchens as they help maintain the consistency and uniformity standard set by different brands. .

Kitchen Safety 52

Kitchen Safety Equipment Food Safety POS 52