Restaurant365

JANUARY 18, 2022

While true zero-restaurant food waste is extremely rare, it can be a meaningful goal. Implementing a zero-waste initiative can help minimize your carbon footprint and may even attract new customers who embrace your environmental friendliness. Additionally, limiting your food waste can improve your restaurant’s bottom line.

Waste 147

Waste Compost Food Consumer Goods 147

7 Shifts

NOVEMBER 17, 2021

You'll also be less likely to order too much of any ingredient, which leads to food waste. Because the price of some items changes from week to week, make sure you use the latest price paid as the standard. Total Cost : Multiply the unit price of each item by the amount of that item that you have in your inventory.

Inventory 370

Inventory Management Management Point of Sale 370

Squirrel Systems

MARCH 3, 2024

In today’s competitive dining industry, maintaining profitability while keeping prices stable is a significant challenge for restaurateurs. High operating costs, fluctuating commodity prices, and the ever-evolving preferences of guests can all squeeze margins.

Pricing 52

Pricing Loyalty Program Waste Social Media 52

Focus POS

JANUARY 15, 2020

When a technology solution affects as many areas of business as your restaurant POS system does, it can be difficult to track the true return on investment (ROI) that it offers. The first step to understanding the true ROI from a restaurant POS system is to determine quantifiable factors that are influenced by the POS.

POS 151

POS Front of House Loyalty Program Inventory 151

7 Shifts

MAY 23, 2024

Improving your restaurant operations to succeed in this highly competitive industry means serving quality food and providing excellent customer service while minimizing waste, reducing costs, and keeping your employees engaged. The best way to do this is using a POS system with an integrated inventory management feature.

Operations 221

Operations Kitchen Safety Food Safety Restaurant Law 221

Apicbase

OCTOBER 28, 2022

If CoGs and overheads rise due to inflation, your menu prices should follow. That way, you can keep price increases minimal. In normal circumstances, when menu prices have to be adjusted, it is usually done strategically and with great caution. Drastic price hikes are the last resort for restaurants.

Pricing 98

Pricing Point of Sale Inventory Seasonal Menu 98

BNG Point of Sale

OCTOBER 13, 2021

Convenience Store POS System Costs. Costs to be Aware of When Considering a Convenience Store POS System. To be successful, a convenience store business owner must closely monitor operational errors, waste of business hours, and business losses. A convenience store POS system includes hardware and software: POS Hardware.

POS 52

POS Cash Management Point of Sale Equipment 52

ChowNow

MAY 22, 2024

Prices of ingredients, supplies, and packaging fluctuate all the time, while impacting the bottom line. COGS isn’t just the price of what goes into a dish; it’s also all the expenses for making and delivering it. Optimize menus: Tweak prices, recipes, or swap out items that don’t make as much money.

Inventory 78

Inventory Management Management Back of House 78

7 Shifts

MAY 23, 2024

Food cost percentage When deciding how much to price your menu items, TouchBistro advises keeping the food cost percentage anywhere between 20% and 40%. You can easily retrieve this data from your POS system. This can reduce your budget for ingredients and, at the same time, minimize food waste.

Point of Sale 221

Point of Sale Seasonal Menu Food Supply Cash Management 221

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. It requires a careful examination of your recipes, your team’s prep efficiency, and menu item prices. Track Food Waste.

Waste 160

Waste Food Supply Point of Sale Inventory 160

Modern Restaurant Management

SEPTEMBER 1, 2023

Inefficient restaurant inventory management practices, improper storage, gaps in inventory logs, theft, and waste can cause even the most successful kitchens to struggle or fail. Whenever a restaurant acquires, counts, transfers, or wastes inventory, it must be entered as a journal entry into the accounting general ledger.

Inventory 167

Inventory Management Management Cash Management 167

Lavu

NOVEMBER 17, 2023

By staying on top of profit margins, you can make informed decisions about pricing, portion sizes, and operational costs, thereby improving your profit margins. Therefore, exploring effective ways to increase sales and carefully managing expenses, pricing, and menu offerings become vital strategies in maintaining a healthy profit margin.

Fast Casual 123

Fast Casual Fine Dining Food Truck Loyalty Program 123

Apicbase

MARCH 3, 2023

POS integration is essential. Although the point-of-sale system (POS) remains the technological heart of restaurants, numerous technologies run behind the scenes these days. Some technologies integrate with the restaurant’s POS, allowing data to be easily shared between front-of-house (FoH) and back-of-house (BoH) systems.

Point of Sale 52

Point of Sale POS Management Management 52

7 Shifts

AUGUST 20, 2020

If you’re one of the one in four restaurateurs who only uses a POS system, you may want to consider expanding your tech stack. Make sure that the products you choose integrate with your POS for maximum impact! Benefits: Online ordering platforms that integrate with your POS can send orders from your website to your kitchen.

Technology 293

Technology Mobile Ordering Dietary Restrictions Cash Management 293

Apicbase

APRIL 18, 2024

A restaurant’s raw data includes sales numbers, inventory data, ingredient pricing, recipe quantities and units, and financial figures. An item price report lets you see how prices have changed over time. POS systems can tell the total sales, staff hours, and most popular dishes.

Operations 52

Operations Inventory Waste Food Order 52

The Restaurant Times

OCTOBER 13, 2021

To remove all these hassles, we have come up with five ways you can boost your loyalty program with a tablet POS system in your restaurant. 5 Ways How A Tablet POS System Can Boost Restaurant Loyalty Programme . Here is how a tablet POS system can boost your loyalty program and how your restaurant can benefit from it. .

Loyalty Program 52

Loyalty Program POS Allergens Mobile Ordering 52

Restaurant365

SEPTEMBER 10, 2021

The data from inventory management can help you place more accurate orders, calculate exact food costs, make informed menu changes, and address potential sources of food waste. Use an inventory management system that integrates with your POS system. Your POS data can help streamline a large part of inventory management.

Inventory 138

Inventory Management Management Point of Sale 138

7 Shifts

JUNE 4, 2021

Ideal menu price. Your CoGSs is an essential number to have when determining your menu prices, inventory and impacts your net profit margin. Total revenue data, or all of your revenue from income statements or POS sales reports. It also plays a key factor in pricing your menu. Total sales , from your POS.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

Restaurant365

MAY 17, 2022

Tight integration between your r estaurant inventory management software , point of sale (POS) system and restaurant accounting software is essential for executing key restaurant tasks that help control your food costs. Why a POS system is not suitable for inventory management. The POS system doesn’t do analysis.

Inventory 78

Inventory Management Management Food 78

Modern Restaurant Management

NOVEMBER 11, 2021

In order to reduce cost, waste, and optimize inventory, the process begins with planning and forecasting. Companies need to think about and look across the entire value chain – from the POS to the most granular DNA of the customer interaction, through to financial management and record management.

Supplies 202

Supplies Management Management Food Supply 202

Modern Restaurant Management

JANUARY 8, 2024

Consider, for instance, a scenario in which your Point of Sale (POS) system can forecast the popularity of a new dish based on historical customer behaviour. This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits.

2024 208

2024 Loyalty Program Cash Management Customer Experience 208

Modern Restaurant Management

FEBRUARY 3, 2022

Inventory and Menu Management : Though 47 percent of operators say that all or most of their suppliers increased prices during the pandemic, two-thirds of restaurants maintained or increased their menu offerings. In most cases, new menu offerings involved adding takeout and delivery options.

Loyalty Program 164

Loyalty Program Online Ordering Cash Management Point of Sale 164

Hot Schedules

JULY 26, 2021

Enforced clock-ins through an integration with your Point-of-Sale (POS) system and labor management tools. You configure the POS system to only let employees clock-in five minutes before their shift, and an online scheduling system goes to work making sure your employees punch in at the appropriate time using preprogrammed rules.

Retail 148

Retail Point of Sale Employee Relations Inventory 148

Restaurant365

NOVEMBER 12, 2021

Your restaurant’s menu engineering strategy impacts your menu mix, pricing, and your overall profitability. You can use this information to make changes such as promoting your most profitable items or making ingredient or pricing adjustments that increase individual item profitability. How POS integration fits into menu engineering.

Menu 143

Menu Operations Point of Sale POS 143

Restaurant365

JULY 21, 2021

How do you keep track of all these different shipments and ingredients to minimize food waste, ensure you are prepared for service, and optimize what you’re spending on your ingredients? This means that for restaurant owners and operators, the budget you have invested in product can quickly go to waste if inventory control isn’t top of mind.

Inventory 78

Inventory Management Management Waste 78

Focus POS

DECEMBER 8, 2021

How the right POS system overcomes restaurant challenges. Additionally, a quality POS puts the information employees need right at their fingertips, so they can answer questions on the spot, eliminating the need – and the time — to say, “let me check.” Restaurant challenges don’t have to cripple your operation.

Mobile Ordering 148

Mobile Ordering Point of Sale Cash Management Online Ordering 148

Mad Mobile

FEBRUARY 26, 2024

It also has one of the most complex stock lists. Because liquor, wine, and beer have such wildly varying prices, it pays to keep tight controls on ordering and inventory. Loss, waste, inconsistency — without careful management of bar inventory, you’re quickly losing a decent chunk of money. Uniform processes reduce errors.

Inventory 40

Inventory Bar Management Management 40

BNG Point of Sale

JULY 15, 2018

However, investing time and money in utilizing your POS system can be the difference between your business keeping its doors open or it closing down. POS systems track your profitable items. Many successful restaurants have food costs as high as 50% , and in spite of the high price are still making a considerable profit.

Point of Sale 66

Point of Sale Waste POS Cash Management 66

Apicbase

MAY 8, 2024

It helps you track waste and theft to better control running costs. MarketMan tracks ingredient prices to help optimise menu prices. You can track spending over time and receive alerts on price changes. Apicbase’s food waste tracking capabilities are noteworthy, allowing restaurant operations to align with ESG principles.

Inventory 52

Inventory Food Supply Kitchen Safety Back of House 52

Restaurant365

OCTOBER 4, 2019

Most restaurateurs can answer the question, “what is a point of sale (POS) system?” ” because POS systems include some of the most critical components of restaurant operations. ” How does POS integration work? Why POS integration is a vital part of restaurant accounting software.

POS 60

POS Point of Sale Cash Management Information 60

7 Shifts

OCTOBER 8, 2021

COGS is the cost of ingredients used by a restaurant over a certain period to create the menu items being sold—factoring in waste, theft, shrinkage, and more. This is especially true with rising food costs , inflation worries, supply chain disruptions, and a host of other price impacts. What are CoGS?

Seasonal Menu 195

Seasonal Menu Consumer Goods Food Supply Inventory 195

Tableo

JULY 27, 2023

Here’s why it’s so important: Cost management: Good F&B management enables you to control expenses, cut waste, and boost profit margins. Inventory control To control costs and cut waste, you must effectively control inventory: Sort your inventory into different categories, such as high-value products, non-perishables and perishables.

Beverage 75

Beverage Food Inventory Waste 75

Mad Mobile

MARCH 1, 2024

Dynamic pricing strategies Most restaurants and bars use digital menus because of their flexibility. Restaurant tablets and kiosks allow for dynamic pricing that changes based on your needs. If your chef is running an in-demand special, you can easily adjust the price or remove it from the menu when it’s sold out.

Seasonal Menu 40

Seasonal Menu POS Loyalty Program Customer Experience 40

Restaurant365

AUGUST 4, 2020

When that inventory is wasted, stolen or spoiled before it’s sold, it must be written off as an expense in the books. If it’s not on your shelf, it can’t be stolen, spoiled or wasted. The key to minimizing food waste that can eat into your profits is effective restaurant inventory management.

Inventory 78

Inventory Management Management Cash Management 78

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 214

2022 Customer Service Online Ordering Website Management 214

MBB Hospitality

NOVEMBER 15, 2023

It involves tracking the cost of each ingredient, understanding seasonality, and recognizing price fluctuations. This granular approach helps in making informed decisions about menu design, portion sizes, and pricing, ensuring that each dish contributes positively to your bottom line.

Seasonal Menu 52

Seasonal Menu Food Waste Loyalty Program 52

7 Shifts

JULY 13, 2023

This causes managers to waste time running to the bank to restock cash for employee tip outs, and employees have to wait days or weeks to receive their earnings with potential real-life consequences for those with tipped minimum wages whose income depends on tips. Cost There's two things to consider with pricing: upfront versus hidden costs.

Cash Management 195

Cash Management Back of House Training Insurance 195