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Integrating technology can help your future bar run seamlessly, increase its profitability, and keep all of your information in one place.
It’s not your mother’s cash register anymore. POS systems have revolutionized how restaurants operate. While they can’t wash dishes and shine silverware, they can do just about everything else. He’s a look at how to use a POS system in a restaurant.
Restaurant owners know they need to keep food costs under control. Determining how to calculate the food cost for a recipe is critical to eliminating guesswork. By not knowing your costs, there’s also the danger of having a false sense of profitability in your restaurant.
Determining how much your restaurant spends on food can be challenging and tedious. When tomatoes are in season, they’re dirt cheap…and yet, your customers still want tomatoes in the middle of winter. You can’t increase menu prices to accommodate the fluctuation of ingredient availability, so it’s imperative that you learn how to calculate restaurant food costs to keep them from eating up too much of your overall budget.
You’re no stranger to the problem of food waste. After labor, food is one of your greatest costs involved in operating a restaurant. Compounding the problem, the price for wholesale food increased 3.4% just in the past year, a jump we haven’t seen since 2011. While many managers who struggle with how to control food cost in a restaurant raise their menu prices or reduce their staff to balance their budget, there are better ways to manage your food costs.
Longevity in the restaurant business is tough, but just getting a new restaurant off the ground can be even more challenging. In fact, 60% of all restaurant startups fail within the first year. What are the top reasons why most restaurants fail and how can the most common pitfalls be avoided from the get-go? Aspiring restaurateurs, take note and jot down these tips…
If you’re in restaurant management, keeping inventory under control is essential. Learn how to manage restaurant kitchen inventory more effectively.
Throughout most of the history of franchising, any number of standard practices, procedures and strategies have been dictated by various rules of thumb. Everything from the franchiser’s development strategy down to an individual franchisee’s local marketing efforts was dictated by a mix of learned, anecdotal experience and conventional wisdom shared throughout the industry…
Though point of sale systems are implemented in the front-of-house and traditionally designed with a focus on simplifying customer payments, new POS technology is expanding beyond billing solutions and providing profound back-of-house advantages for the restaurant industry.
New POS providers are touting a range of benefits that extend far beyond the convenience of quick and easy transactions, and most are integrating with other operational systems to create a broad and detailed overview not just of a restaurant’s sales, but its entire financial picture, including food waste and vendor costs.
That level of granular, comprehensive insight into a restaurant’s operations has allowed owners to take unprecedented control over their margins, avoiding previously unseen losses and taking full advantage of the most productive sales practices.
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