Modern Restaurant Management

SEPTEMBER 9, 2021

Otherwise, these products may go to waste. The data to analyze with food is the following: food sales, food costs, sales mixture, food inventory, cost of goods sold, menu pricing, invoice reviews for accuracy of pricing, stock on hand, beginning and end of day protein counts, and daily sold items. Good words sell food.

Pricing 208

Pricing Food Seasonal Menu Food Order 208

Modern Restaurant Management

AUGUST 17, 2020

Although this means that we are now down to just 20 percent of our business, we are able to stay afloat financially by applying the same waste reduction efficiencies in our own work that we pass on to our consulting clients. Historically, we have trained cafeteria staff to cook food from scratch while also reducing food and labor waste.

Waste 190

Waste Food Compost Food Supply 190

Squirrel Systems

MAY 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 98

Pricing Loyalty Program Waste Social Media 98

Cheetah

NOVEMBER 17, 2021

Taking advantage of the growing trend of reducing food waste is a great way to achieve both. By taking a few simple actions to reduce food waste, operators can position themselves as a conscious business that appeals to the heart of their patrons. The Food Waste Pandemic. Covid-19 Boosts Food Waste Reduction Trend.

Waste 148

Waste Compost Food Social Media 148

7 Shifts

NOVEMBER 25, 2024

Staff productivity plays the largest role in restaurant revenue, which is why it’s so important to invest in your recruiting and hiring strategies, finding like-minded individuals to move your restaurant forward while minimizing time waste. According to Forbes , 50% of employees waste parts of their day on their phones.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

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

Restaurant365

JANUARY 4, 2022

Restaurant inventory management plays a key role in overcoming rising food prices. Logistics challenges and labor shortages have fueled rising food prices at the wholesale level. Data from the Bureau of Labor Statistics showed the November Producer Price Index, a measure of wholesale prices, up 9.6% from a year ago.

Inventory 148

Inventory Pricing Management Management 148

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

7 Shifts

AUGUST 7, 2024

It is affected by seasonality, market prices, and even pop culture. Determine your ideal menu price Multiply your plate cost by the food cost percentage to reach a target menu price. per serving Consider variables You can price the burger at $9.25 (rounding up) and make a profit on it. Food prices have been on a steady 2.6

Food 363

Food Seasonal Menu Inventory Pricing 363

Lavu

NOVEMBER 30, 2024

This article breaks down how to manage ingredient costs, reduce waste, and optimize menu pricing using modern tools like POS systems. Here’s what you’ll learn: Common Problems : Fluctuating prices, waste, and poor inventory tracking hurt profitability. Here’s a practical way to approach it: 1.

POS 78

POS Waste Inventory Cash Management 78

7 Shifts

JULY 20, 2024

By analyzing these reports, you can optimize pricing, control restaurant costs , reduce waste, and improve overall profitability. It helps you see which ingredients are being used frequently so you can maintain the right amount of stock on hand, reducing waste and spoilage. This balance helps in maintaining optimal labor costs.

2024 221

2024 Cash Management Inventory Waste 221

Modern Restaurant Management

AUGUST 2, 2024

More than 39 percent said they focused on food waste tracking, 21 percent are investing in improved forecasting to optimize ordering, and 16 percent are enhancing training to prevent employee-level waste. As a result, they are making hard decisions to adjust prices and make menu changes. LTO Impact A new Placer.ai

Influencer 101

Influencer Pricing 2024 Social Media 101

Margin Edge

OCTOBER 19, 2021

Wasting food in and of itself isn’t a cardinal sin (unless you ask our mothers), but the degree of variance between what you use and what you sell can get you in trouble with your bottom line. If you are already a MarginEdge user, scroll down to the section on how to calculate waste with [me].

Waste 98

Waste Food Inventory POS 98

Culinary Cues

APRIL 23, 2022

The cost of raw materials seems to always go up, most ingredients that restaurants use are highly perishable, customer volume is less predictable than we would like, seasonal differences in quality are quite significant, the supply chain is out of step with demand, and waste seems to be a real problem in many operations.

Food 391

Food Seasonal Menu Waste Point of Sale 391

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

7 Shifts

OCTOBER 28, 2024

It just goes to show how important drink pricing and cost management are to maximizing profits. Bars that effectively manage their inventory and reduce waste tend to maintain higher margins. Bar profit margin and pour cost Some high-performing bars can reach higher margins by optimizing their costs and pricing strategies.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

Lavu

NOVEMBER 29, 2024

Wasted food, stock shortages, and manual tracking errors all lead to higher costs and lost profits. Key Ways POS Systems Save Restaurants Money: Real-Time Tracking : Automatically updates stock levels as orders are placed, reducing waste and preventing stockouts. That’s where POS inventory tools step in to help.

POS 78

POS Inventory Waste Point of Sale 78

Apicbase

APRIL 28, 2023

Every report on food waste is a jaw-dropper. Food waste is a monumental problem with massive consequences. An estimated 32% of all food produced worldwide is lost or wasted from farm to fork (some reports even say between 40-50%). Food loss and waste represent about $940 billion in annual economic losses. on food costs.

Waste 52

Waste Food Point of Sale Inventory 52

Restaurant Engine

JULY 28, 2021

You want to price your daily dinner specials just right for repeat business. Yet, it can be hard to know where to go with pricing. In this article, we look at how to price daily dinner specials for the best results. The only way you can know how to price your specials is to create a costing card. The menu price.

Specials 111

Specials Pricing Email Marketing Advertising 111

7 Shifts

SEPTEMBER 6, 2024

The prices of ingredients can fluctuate due to several factors, including seasonality, supply chain disruptions, and changes in demand. Higher-quality ingredients often come with a higher price tag, but they can also justify higher menu prices and attract customers who are willing to pay for quality.

2024 195

2024 Seasonal Menu Inventory Audits 195

Lavu

NOVEMBER 29, 2024

Improve Margins : Monitor contribution margins to adjust pricing effectively. Streamline Operations : Reduce inventory waste by up to 75% and prevent overstocking. Profit Margins : Analyzes the difference between costs and selling prices to fine-tune pricing strategies. Ready to upgrade? Dive into the details below.

Menu 78

Menu Seasonal Menu POS Inventory 78

7 Shifts

JULY 25, 2024

Profitability remains a challenge for many restaurants, especially with prices for ingredients and labor going up. This way, you reduce food waste and generate revenue from products that would otherwise go unused. In fact, only 27% of restaurant owners expect to be more profitable this year.

2024 243

2024 Loyalty Program Point of Sale Online Ordering 243

Hot Schedules

FEBRUARY 4, 2022

Five Steps to Reducing Waste. The Impact of Food Waste. U S hotels contribute to the generation of 131 billion pounds of food waste every year , resulting in an enormous environmental impact, and a big dent to profit margins. Waste stretches beyond the physical, say, head of lettuce you’re throwing in the trash.

Waste 78

Waste Hotels Inventory Food Order 78

Lavu

NOVEMBER 29, 2024

With features like dual pricing to cut credit card fees, real-time inventory tracking, and integrations with QuickBooks and Uber Eats, Lavu simplifies operations for businesses of all sizes. One standout feature is its dual pricing, which encourages cash payments to help cut credit card processing fees.

Loyalty Program 78

Loyalty Program Cash Management Inventory Customer Service 78

Modern Restaurant Management

JULY 22, 2024

High electric bills and wasted energy are the last things on their minds. The cost of powering up restaurants’ air conditioning enterprise-wide—on top of inflation, the high price of staples like meat, and staff salaries—can dilute their financial strength at a time of significant growth. According to the U.S.

Equipment 198

Equipment 2024 Waste Point of Sale 198

Lavu

NOVEMBER 28, 2024

These systems automatically update stock levels with each sale, offering immediate insights that reduce waste, control costs, and improve customer satisfaction. Key benefits include: Reduced Waste : Prevent spoilage with accurate tracking. Cost Control : Monitor spending with automated updates.

POS 78

POS Inventory Mobile Ordering Waste 78

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

Lavu

NOVEMBER 27, 2024

A modern Point of Sale (POS) system can help you do just that by cutting costs, reducing waste, and streamlining operations. Here are the 7 must-have POS features that can transform your business: Inventory Tracking : Reduce food waste by 10% with real-time stock management and automated alerts. More importantly is Dual Pricing.

POS 78

POS Loyalty Program Point of Sale Online Ordering 78

Hot Schedules

APRIL 20, 2019

Five Ways to Reduce Waste. The Impact of Food Waste. US Restaurants generate between 22 and 33 billion pounds of food waste every year. All that waste adds up. The EPA estimates that food waste is the single largest category in any given landfill. First, all the resources required to produce it are wasted.

Waste 60

Waste White Paper Cash Management Inventory 60

Lavu

NOVEMBER 30, 2024

month Custom pricing Flexible pricing options Choose the right system based on your needs: LINGA for multi-location tracking, Toast for detailed inventory insights, or Lavu for third-party integrations. Automated Order Management Lavu automates order processes with features like dual pricing and kitchen display integration.

Inventory 78

Inventory POS Mobile Ordering Waste 78

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

7 Shifts

AUGUST 2, 2024

This number is essential because it helps you determine the price of your food and beverages. TouchBistro stresses how the importance of this figure can help restaurant owners determine whether or not their food prices need to be adjusted. of times a specific item was sold x The item's price - (No.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

Modern Restaurant Management

SEPTEMBER 9, 2024

The company's Beastro was designed to use AI to create personalized dishes, thereby cutting labor costs and cutting food waste. Cost remains another major barrier, as the pricing of robotic solutions often remains unrealistic, and the unit economics may not be sustainable, making it difficult for operators to justify the investment.

Food Safety 189

Food Safety BOH Kitchen Safety FOH 189

The Restaurant Times

JULY 28, 2021

As per the Food Sustainability Index, a person wastes 494 pounds of food per year in the UAE, which is way higher than in the USA and Europe. High food waste is not just bad for restaurants, it also impacts the environment and food security significantly. Thus, there arises a need for an efficient waste management system. .

Waste 52

Waste Management Management Operations 52

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. It's already helping to prevent supply chain shortages and eliminate food waste.

Food Supply 129

Food Supply Food Waste Supplies 129

Lavu

NOVEMBER 27, 2024

Accurate pricing and portion sizes for consistency. Features like split payments, automatic gratuity calculations, and dual pricing for delivery versus dine-in orders can speed up service during peak times. Dual pricing is a game changer. When setting up your menu, include: Detailed descriptions and images to guide customers.

POS 78

POS Cash Management Online Ordering Mobile Ordering 78

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. It helps you accurately price your menu items , has a direct impact on your prime cost and helps you run a profitable restaurant. A employee scheduling software like 7shifts can help.

License 370

License Equipment POS Food Supply 370