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Guest Blog: 7 Essential Reasons Why Your Restaurant Needs an Online Ordering System
...over the phone for 5 minutes. 6. Boosts Online Presence Another perk of online ordering is that it instantly grows your restaurant’s online presence. With
restaurant cybersecurity
Improving Restaurant Cybersecurity to Keep Your Restaurant Data Secure
...a data breach If the breach involves credit or debit card data, substantial fines due to non-PCI compliance, in accordance with Payment Card Industry (PCI)
How “Managing Up” Can Help Store-Level and Above-Store Restaurant Management
.... Why manage up in the restaurant industry? Start with this question: If your restaurant group is looking to improve gross margins, where do you
How to Set Up and Run a Ghost Kitchen for Your Restaurant Business
...latest data indicates that: Revenue in the online food delivery segment is projected to reach $26,527m in 2020. Revenue is expected to show an annual
How an Online Logbook Can Transform Restaurant Operations
...has up-to-date information. Restaurant365 is an all-in-one restaurant management system that also incorporates inventory management, financial reporting, payroll + HR, and scheduling into a cloud-based
The Critical Role of the Store-level Restaurant Manager in Your Restaurant Group’s Profitability
...company-wide initiative—and yet, there may still be stores that remain underperforming. Upper management or corporate can implement any number of policies, but it is the
Happy restaurant manager.
Guide to Restaurant Profitability: How to Increase Profit Margins in a Restaurant Business
...should be around 55% -65 % of your total sales. Food inventory management is more than just counting items; understanding its impact on profit margins
Employees review restaurant inventory management
Store-level Managers’ Step-by-Step Guide to Restaurant Inventory Management
...inventory reports can help you understand your impact in real time. Conclusion Store-level managers have an enormous impact on the success of restaurant inventory management.
Actual vs. Theoretical Food Cost: Closing the Gap
...there is no waste or shrinkage in ingredients. However, if the variance between theoretical and actual is wide, there is waste somewhere along the way,
How Actual v Theoretical Food Cost Impacts Restaurant Profitability
...and there is no waste or shrinkage in ingredients. However, if the variance between theoretical and actual is wide, there is waste somewhere along the
Online Marketing Tips for Promoting Your Restaurant Business on the Internet
...both essential to increasing sales and improving profitability. Your online presence is the most important component of a successful marketing effort for your restaurant business.
Security Spotlight: Illuminating Theft and Fraud Risks with Tech-Driven Solutions
WEBINAR RECORDING Illuminating Theft and Fraud Risks with Tech-Driven Solutions  Theft and fraud are big issues in the restaurant industry. According to the National Restaurant
menu engineering
Menu Engineering: Nine Steps to Drive Greater Profits
...ensure you have all the data surrounding it. This includes vendor pricing and item details, inventory data, and sales data. Ideally, all data should be
Most Googled Cuisine versus Most Ordered Takeout
...associated item. Orange — This appetite-stimulating color can be ideal in encouraging impulse in menu item selection. Yellow — This color of “Yield” signs and
Restaurant manager in kitchen
Is Labor a Fixed Cost or Variable Cost? Is it Worth Breaking Out?
...any issues. In addition, labor cost does not necessarily increase proportionally with sales increases. Although the two trends are certainly related, payroll increases in steps,
Restaurant365 Announces $135M Funding Round Co-Led by KKR and L Catterton
...so intimately tied to the restaurant industry. Having recently crossed exciting milestones of $100M in revenue and $1B in value, we can’t wait for what’s
reduce restaurant beverage costs
Guest Blog: It’s Time to Bring Your Alcohol Management into the 21st Century
...alcohol invoice details to make decisions regarding recipes or menu costs that maximize profits. Because the information is imported automatically, you know, without a doubt,
13 Restaurant Marketing Ideas and Tips for Driving More Customers
...a hurry. Because it is so easy for potential customers to just do another search if they are missing information, it is imperative to make
How to Calculate a Restaurant Break-Even Point (with free calculator)
Especially in uncertain times, an important factor in decisions about how to operate your restaurant is your break-even point. Essentially, your break-even point is what
How To Run A Coffee Shop
...cost incurred during the production of menu items, considering variations in ingredient prices, waste, and portioning discrepancies. Monitoring and analyzing the variance between actual and
Reducing Food Waste: Tony Smith of Restaurant365 On How They Are Helping To Eliminate Food Waste
...in America, and it occurs in many categories, including the grocery sector and households. In the restaurant industry specifically, it’s important to understand that restaurants
12 Important Restaurant Operational Metrics You May Not be Tracking
...usage, theoretical details of menu items sold, expected variance, and waste from your waste tracking system. With this information in hand, you can react in
The Ghost Kitchen as a New Revenue Stream for Your Restaurant Group
...their balance sheets. While increasing topline sales is important, it is also necessary to consider expenses as well. Ghost kitchens come with third-party delivery commissions,
Improving Restaurant Inventory Management to Beat Rising Food Prices
...items by location, enabling you to determine if you need to increase staff training or address incorrect portions or employee theft. While manual menu item
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