Modern Restaurant Management

SEPTEMBER 1, 2023

Having too much inventory on hand ties up cash, encourages theft, results in spoilage, and leads to overuse. Try to keep an average of only seven days of inventory value on hand. Forecasting tools enable managers to purchase food, beverage, and supplies at the right level. Always date and label everything.

Inventory Management 179

Inventory Management Inventory Inventory Management Software Food and Beverage 179

Modern Restaurant Management

FEBRUARY 18, 2020

Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table. Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food.

Food and Beverage 215

Food and Beverage Food and Beverage Catering Catering 215

Lavu

DECEMBER 20, 2019

Restaurant accounting includes items unique to the food service industry. Owners of large food and beverage establishments have additional tip reporting requirements. If you operate a large food and beverage establishment (which means, according to the Internal Revenue Service, on a. Inventory Management.

Inventory 78

Inventory Food and Beverage Food and Beverage Inventory Management 78

Chef's Deal

MARCH 11, 2024

According to ENERGY STAR, a governmental program that promotes energy efficiency and environmental sustainability, food and beverage outlets consume approximately 5 to 7 times more energy per square foot than other commercial facilities. The easiest way to ensure energy-saving equipment is to purchase ENERGY STAR-rated appliances.

Kitchen Equipment 59

Kitchen Equipment Commercial Kitchen Inventory Management Inventory 59