On Point: the restaurant technology blog

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.

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

Increase Your Restaurant Profits Through Non-Labor Cost Control

Posted by Elizabeth Kelly on Thu, Aug 03, 2017 @ 08:08 AM

When restaurant revenue takes an unfortunate turn for the worse, owners often scramble for a response and resort to cost cutting. But cost cutting is a knee-jerk reaction. It's not a long-term solution.

So what do you do instead?

Avoid rash action, and instead practice ongoing cost control.

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Topics: food cost, food costs, Insights and Best Practices, Inventory, loss prevention, portion control, Restaurant Management, restaurant management

Restaurant Operations: Reduce Waste with Inventory Management

Posted by Courtney de Wolde on Mon, Aug 10, 2015 @ 08:08 AM

Does your staff keep track when food is burned or spilled? Or is it just wiped it off the counter and thrown into the garbage without a second thought? Making efforts to understand where your waste is coming from and implementing strategies to limit waste can have a positive impact on your restaurant’s profits.

Implementing these 3 steps can help limit waste production in your restaurant:

  •         Enlist management and employee support.
  •         Understand and keep records of waste.
  •         Evaluate your success and make adjustments as needed.
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Topics: employee management, food cost, food costs, How-to, Industry Experts, Insights and Best Practices, Inventory, pizza POS, portion control, restaurant, Restaurant Management, restaurant management, SpeedLine POS, Uncategorized

From the Archives: The Proof is in the Numbers: Managing Restaurant Profits with POS Technology

Posted by Jennifer Wiebe on Thu, May 28, 2015 @ 17:05 PM

Knowing your numbers gives you new insight to make the changes in your restaurant business that can drive profit and growth. 

Do you know what’s happening in every area of your restaurant business? Knowledge is power, and the statistical data in your POS can provide you with new growth potential. 

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Topics: food cost, How-to, Industry Experts, Insights and Best Practices, Inventory, labor, loss prevention, performance, portion control, Restaurant Management, restaurant management, restaurant POS

Restaurant Inventory Management: Setting Up for Success

Posted by Tricia Hoy on Thu, Oct 30, 2014 @ 11:10 AM

Inventory systems are a critical component in running a restaurant business. Cheese, meat, flour, and beverages are “cash on your shelves” and as important to your net income as the sales you generate. Consider these tips for keeping tabs on these valuable—and highly perishable—assets.

How much money do you have tied up in inventory? To limit waste and spoilage, industry consultants recommend keeping no more than a week’s worth of stock on hand. And with food costs on the rise, managing inventory and limiting waste is more important than ever. 

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Topics: How-to, Industry Experts, Inventory, portion control, restaurant inventory, Restaurant Management, Restaurant Technology

The Skinny on Over-Portioning: Saving $ on Food Costs

Posted by Tricia Hoy on Mon, Jul 28, 2014 @ 16:07 PM

Pizza operators understand: cheese is a killer to your bottom line, and when portioning isn’t controlled on the make-line, waste adds up quickly. Controlling food costs with proper portion control takes longer than free-handing, but the cost savings are worth the time—and your POS system can streamline the process. Read on for more about controlling food costs with portion controls.

Restaurant margins tend to be slim, so cost control is critical.

By standardizing recipes, restaurant chains protect their margins and deliver a consistent product across multiple locations. For any pizzeria, portion control is a significant factor in controlling food cost and delivering a consistent product to your guests—and your profitability relies on guest satisfaction as much as operational cost control.

So what can you do to control over-portioning?

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Topics: food costs, Industry Experts, Insights and Best Practices, portion control, Restaurant Management

Restaurant Profitability: 6 Keys to Food Cost Control for Pizzerias

Posted by Tricia Hoy on Fri, Feb 14, 2014 @ 08:02 AM

Controlling food costs is an ongoing challenge for every pizza and delivery restaurant operator. From food waste, to theft, to over portioning, many factors influence overall food costs. The right point of sale system can give you a new level of control over many of these factors.

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Topics: food cost, food costs, How-to, Industry Experts, Insights and Best Practices, Inventory, menu pricing, pizza POS, point of sale, portion control, POS choice, Restaurant Management, restaurant management, Restaurant Technology, SpeedLine Customers, SpeedLine POS, SpeedLine user

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