Modern Restaurant Management

SEPTEMBER 1, 2023

Below are the top seven inventory management mistakes restaurants are making, and how to correct them. Mistake #1: Inconsistent Counts To ensure inventory information is useful and accurate, schedule routine counts. Analyzing and acting on inventory information will reduce CoGS and increase profitability.

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Lavu

NOVEMBER 29, 2024

Calculating Recipe Costs and Optimizing Menus POS systems provide detailed data on recipe costs, helping restaurants make informed menu decisions. With this information, restaurants can price dishes effectively and cut down on waste, boosting overall efficiency.

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Optimum Control

JANUARY 20, 2021

We know that making the switch to inventory management software for your restaurant can seem daunting, but the benefits make it worth the effort. What can inventory management software do for my restaurant? What can inventory management software do for my restaurant? Let’s dive in!

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Lavu

MARCH 9, 2020

Once scanned, the information is encoded and tracked by a central computer system. Inventory tracking system allows you to tell which ingredients need to be stocked in greater quantities and which ones are in excess already. You can then use this information to order for inventory or improve your restaurant efficiency.

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Chef's Deal

NOVEMBER 6, 2023

Making a comprehensive inventory management plan to track, manage, and enhance the restaurant inventory ensures efficiency and smooth operation in commercial kitchens. Whether you’re a seasoned restaurateur or just starting, this guide will illuminate the nuances of managing your inventory efficiently.

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Optimum Control

JANUARY 31, 2023

These days, your back-of-house (BOH) staff is tasked with more than just cooking recipes and creating plates of art. On top of the everyday tasks it takes to run a restaurant kitchen, your BOH team is responsible for inventory management – the key essential to running any restaurant.

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Optimum Control

AUGUST 12, 2021

Step 1: Recipe costing Recipe costing is the process of taking your recipes and pricing them out by their individual ingredients. By doing this, you’ll be able to find the cost of your recipes track price fluctuations on a per-ingredient basis, assuming your yields are accurate and there is no wastage.

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