Remove Information Remove Point of Sale Remove Purchasing
article thumbnail

Customer Intelligence Is Key to Revolutionizing Restaurants Inside and Out

Modern Restaurant Management

From the moment they set foot inside your restaurant to the first time they log onto your website, your customers are sharing vital pieces of information that can fundamentally change how your brand operates. It may not look like it at first glance, but every interaction you have with your guests generates data.

article thumbnail

Blurring the Lines Between QSR and Retail

Modern Restaurant Management

The pandemic massively accelerated the widespread adoption of a variety of paths to purchase, including buy-online-pick-up-in-store (BOPIS), delivery and app-based ordering. The first job of retail and QSR associates is to help customers and eliminate friction along the path to purchase. Now, it’s the same with QSRs.

professionals

Sign Up for our Newsletter

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

article thumbnail

Restaurant Staffing for Today and Tomorrow

Modern Restaurant Management

In all likelihood, you already have a robust tech stack that might include a kitchen display system (KDS), a r estaurant management platform for your front-of-house needs, or a point of sale system. Likewise, some contactless tech includes SMS texts to guests on the waitlist to inform them that their table is ready. Self-Serve.

Staffing 197
article thumbnail

How AI Will Save the Restaurant Industry

Modern Restaurant Management

Some of the biggest disruptors will result from the increase in information technology, autonomous vehicles, automation and robotics in the kitchen, and AI chefs. Restaurants can then adjust their food purchasing decisions accordingly, reducing their spending amounts as well as their contribution to food waste. Voice Ordering.

Inventory 208
article thumbnail

The Importance of Clear and Informative Packaging Labels

FMT Magazine

By Anjali Lokare Clear and informative packaging labels are crucial in today’s food industry for enhancing consumer trust and confidence. When consumers can easily understand what they are purchasing, they are more likely to trust the brand and repeatedly choose its products.

article thumbnail

10 Tips to Effectively Control Restaurant Food Costs

Lavu

However, it’s impossible to know how and at what rate your food is being used or wasted without consistently keeping track of inventory and ensuring that stock levels are in line with sales projections. It’s a good idea to implement a First-In, First-Out (FIFO) system to ensure that the first food items purchased are also the first used.

article thumbnail

Don’t Get Burned By The IRS – Tax Tips for Restaurant Owners

Modern Restaurant Management

For example, if a fast-food restaurant is purchasing 16,000 chicken breasts per month for chicken sandwiches, but only reporting sales income equivalent to 8,000 chicken sandwich sales per month, that will be a red flag for the IRS that income underreporting may be an issue. This allows the auditor to verify the expenses.