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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
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
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
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)
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
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.
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
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
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,
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
How to Read a Restaurant P&L Statement and Other Essential Data for Store-Level Managers
...you can better understand how your inventory is moving and where you can make improvements. Basically, a P&L is doing the same thing: measuring what
How To Open A Coffee Shop
...coolers. It also involves investing in point of sale (POS) systems, obtaining licenses and permits, and securing the initial inventory of coffee beans and other
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 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
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
Controlling Restaurant Prime Cost by Empowering Store-Level Managers at All Your Locations
...but it’s easy to forget another important piece: meeting specific cost targets. Costing out your recipes and menu items means breaking down every single item
California Fish Grill Saves 1% in Food Costs at its 50 Locations Thanks to Restaurant365 Reporting Tools
...and it didn’t include robust operational tools like detailed inventory tracking, theoretical food cost tracking, and restaurant inventory functionality. In addition, individual stores couldn’t access
How to Build a Data-driven Culture for Your Restaurant Business
...increasing risk or liability. In addition, consider evaluating your restaurant management platform. Is it accessible on multiple interfaces? Is it easy for store-level managers to
Restaurant Labor Costs Every Store Manager Should Track
...is broken down into more granular percentages and metrics. If you have a restaurant management system that integrates fully with software like your point of
Kitchen Staff is Key to Save Food Costs
...it before slicing produce, this may result in bacterial contamination that forces you to throw the food away. Or, in another example, if inventory is
Kona Grill
Kona Grill Reduces Costs 1.5%
...American dishes as well as a variety of appetizers and entrees with an international influence. They also pride themselves on being the only national sushi
Secrets to Controlling Variable Costs – Part 2
...in multiple dishes will save you money by buying in bulk and help you move through the item quickly to avoid spoilage. For example, if
Secrets to Controlling Variable Costs – Part 1
...quickly cut into your profits. Check your POS reports hourly Restaurant managers are insanely busy, but this is important. Did every employee clock in and
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