Lavu

MARCH 11, 2020

Understanding Restaurant Management Software. The restaurant industry has been evolving consistently over the years. From the introduction of point of sale (POS) systems to accounting systems, technology is changing the ways restaurants operate today. Why do you need restaurant management software?

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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.

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Modern Restaurant Management

OCTOBER 25, 2024

Leaders in the sector have noted not just the potential to attract customers who are increasingly making purchasing decisions based on their environmental ethics. Automated inventory controls are becoming more accessible to even small restaurants, so implementing these throughout your organization is worth implementing.

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Chef's Deal

NOVEMBER 6, 2023

Inventory management provides data on the amount and sort of purchased inventory, your daily used inventory, and leftover inventory for each day. This information allows restaurants to improve purchasing and reduce inventory losses by preventing food spoilage and waste.

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Optimum Control

MAY 27, 2021

If you look at your restaurant’s inventory management software, how much of your inventory is simply sitting there unused and going bad? That being said, you’ll want to try and use ingredients that are already in your inventory without purchasing additional ones.

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Optimum Control

APRIL 14, 2021

Should suppliers refuse to negotiate on credit terms, you may be able to negotiate for better prices, even if you need to purchase in certain amounts, or at specific frequencies. You need to simply register and order your desired products, and every 3 months or so, you get a cheque with the rebates on your purchases.

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Optimum Control

AUGUST 12, 2021

To calculate the actual food cost, we’ll use the following equation: Actual Food Cost = Beginning Food Inventory + Food Purchases – Ending Inventory This equation can be used for either individual ingredients or using your full recipe for an overall total food cost.

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