Modern Restaurant Management

MARCH 11, 2025

Point-of-sale systems needed seamless integration with online ordering platforms and third-party delivery services, while customer relationship management tools facilitated personalized marketing and loyalty programs. For restaurant operators, this digital shift necessitated the adoption of integrated technologies.

Staffing 221

Staffing Inventory Food Inventory Hospitality 221

Modern Restaurant Management

FEBRUARY 18, 2020

AI will sort through data from the point-of-sale system and provide consumer insights for us and let us know what we should be doing in the restaurant rather than having to look at reports to figure it out. As we head into 2020, expect to see cloud-based point-of-sale systems gain an ever-increasing share of the POS market.

Food and Beverage 539

Food and Beverage Food and Beverage Catering Catering 539

Lavu

DECEMBER 20, 2019

. • Ideal food cost percentage: $3,750 / $15,000 = 0.25 Your actual food cost is how much you actually spent. food inventory and your total sales for the period. The basic formula for actual food cost percentage is: (starting. inventory + purchases – ending inventory) ÷ food sales.

Recipes 78

Recipes Inventory Food Inventory Purchasing 78

Lavu

MARCH 9, 2020

The system helps in tracking food waste, the expiry date of the ingredients, and estimating when to order more inventory. . Components of a Restaurant Inventory Management System. A restaurant inventory management system provides an accurate and up-to-date picture of food inventory.

Inventory Management 78

Inventory Management Inventory Recipes Point of Sale 78

Lavu

DECEMBER 20, 2019

The equation for COGS is: Beginning Inventory + Purchased Inventory – Final Inventory = Cost of Goods Sold. For example, at the beginning of the week, your food inventory totaled $4,000. 1,500 in food. you have $3,000 left in inventory. tracking systems to help manage inventory.

Inventory 78

Inventory Food and Beverage Food and Beverage Inventory Management 78