On Point: the restaurant technology blog

Manage your inventory right to save on your bottom line

Posted by Elizabeth Kelly on Wed, Nov 21, 2018 @ 08:11 AM

Managing inventory in a pizzeria is no simple task. Inventory accounts for the second largest percentage of a restaurant’s costs, yet according to the State of Small Business Report, 39% of small business owners still manage inventory using pen, paper and spreadsheets. Some don’t even take the time to manage their inventory at all.

Read More

Topics: restaurant inventory, inventory management, Inventory

Make/Ready/Discard: Managing Stock on Hand

Posted by Elizabeth Kelly on Wed, May 23, 2018 @ 11:05 AM

Take a minute to step into the shoes of your employees. Working once or twice a week part-time, and starting part way through the day, your staff don’t necessarily know how long prepped food has been sitting. Only proper communication can ensure they know what ingredients are good to use, and which ones aren’t.

Print make/ready/discard (MRD) slips from your POS system to label each prep item with the date it was made, when it is ready to be used, and when it needs to be discarded.

Read More

Topics: food cost, food costs, Insights and Best Practices, Inventory, inventory management, Make-ready-discard, Managing stock, MRD slips, portion control

Restaurant Operations: 4 C’s for Buffet Planning in the POS

Posted by Lisa Siddons on Mon, Dec 07, 2015 @ 07:12 AM

Buffets attract families and hungry lunchtime crowds, and can set you up to cater large parties, business meetings, and family gatherings. But managing a buffet profitably takes good information.

Read More

Topics: buffet, buffet planning, consumption, customer loyalty, Customer Service, Dine In, Enterprise, How-to, Industry Experts, Insights and Best Practices, Inventory, inventory management, POS, Restaurant Management, restaurant managment, restaurant operations, Restaurant Technology, Services, SpeedLine POS, Uncategorized

Subscribe to Email Updates


 
 

Recent Posts

Posts by Tag

see all