The Restaurant Times

JUNE 6, 2023

By optimizing inventory management, restaurant software empowers businesses to minimize waste, prevent overstocking, and maintain adequate supplies. This ensures that your restaurant never faces the inconvenience of running out of essential ingredients during busy periods, and it helps you avoid any delays in restocking.

Vendor Management 52

Vendor Management POS Systems Information Pricing 52

Synergy Suite

DECEMBER 21, 2023

Influence on Menu Planning Inventory variance can also affect your menu planning. This can lead to customer dissatisfaction and a loss of repeat business. Communicate regularly with them, verify orders upon delivery, and address any discrepancies promptly to maintain accurate inventory levels.

Portion Control 52

Portion Control Information Menu Planning Training 52

Synergy Suite

DECEMBER 14, 2023

Menu planning and item selection Menu planning and item selection play a pivotal role in influencing inventory turnover ratio for restaurants. Strategic menu planning involves balancing popular, high-margin items with perishable goods to minimize excess inventory.

Menu Planning 52

Menu Planning Information Procurement Training 52

Les Roches

JANUARY 20, 2024

Food and beverage consulting delivers invaluable­ knowledge in areas such as ope­ning new restaurants, improving existing e­stablishments, devising effe­ctive marketing strategie­s, and creating efficient business ope­rational plans. What is food and beverage consulting? Ready to lead at the next level?

Regulatory Compliance 52

Regulatory Compliance Pricing Marketing Menu Planning 52

Synergy Suite

OCTOBER 26, 2023

Regular communication and a transparent exchange of expectations can lead to more cost-effective agreements. By maintaining open lines of communication and periodically reviewing supplier relationships, restaurateurs can identify potential issues early on and work collaboratively with suppliers to address concerns.

Pricing 52

Pricing Portion Control Communication Menu Planning 52

Synergy Suite

NOVEMBER 16, 2023

This process involves identifying high-cost, low-margin items and strategically adjusting recipes or pricing to align with both customer expectations and the financial objectives of the business. By focusing on restaurant staff training initiatives, establishments can address issues related to service, communication, and product knowledge.

Training 52

Training Presentation Pricing Information 52

7 Shifts

MAY 11, 2020

Now, after weeks of relying solely on takeout, delivery, and other business models to bring in revenue, restaurants are seeing some relief as regulations ease and business reopening plans rolling out across the country. Your staff schedule post-COVID may look very different than your pre-COVID schedule.

Sanitation 147

Sanitation Scheduling Menu Planning Blog 147

Les Roches

APRIL 3, 2023

It takes dedication, hard work, and an understanding of the many elements required for running a business. This includes overseeing staff, inventory management, creating menus and pricing dishes, ensuring customer satisfaction, and adhering to sanitation and safety regulations. Managing a successful restaurant is a challenging role.

Budgeting 52

Budgeting Customer Service Communication Training 52

Modern Restaurant Management

FEBRUARY 25, 2020

To be a joint employer under the final rule, a business must possess and exercise substantial direct and immediate control over one or more essential terms and conditions of employment of another employer’s employees. Today this location also includes a bustling takeout business and a conference and event center.

Front of House 113

Front of House Marketing Scheduling Events 113