How to Find the Best Restaurant Suppliers for Large Operations in 6 Steps
A clean, lean and properly managed supply chain lays the foundation for a restaurant’s success. Good relationships with suppliers help to lower food costs and maintain the quality and consistency of your food and service. For more extensive operations, the complexity of supply chain management increases exponentially, making your choice of suppliers critical to your […]
Restaurant Procurement Guide For Multi-Site Operators
Next to inventory management errors, F&B purchasing mistakes are the number #1 reason operators struggle to get their food costs under control. That’s because many operators haven’t optimised or standardised their restaurant procurement process. You might be a natural at finding reliable suppliers and negotiating contracts, but that’s just one piece of the procurement process. […]
Restaurant Food Waste Logs: Reduce Costs and Boost Sustainability
Food waste is as bad for the environment as it is for your profits. Every scrap of food that goes in the bin represents a missed opportunity to make money. And the amount of food wasted in the restaurant industry is also a disaster for the planet. Franco Prontera of Too Good To Go revealed […]
4 Ways Food and Beverage ERP Controls Costs and Boosts Profits
The food and beverage industry is highly competitive. Controlling costs, improving efficiency, and maintaining an excellent customer experience are fundamental if you want to keep up with the competition and remain profitable. ERP (Enterprise Resource Planning) systems are designed to manage all the functions of a large food service business. An ERP is a single […]
How to Control Food Cost in a Multi-Site Restaurant Operation
Food cost control is the process of managing all factors that influence food costs in your restaurants, so that the difference between what you should be spending on food and what you actually spend can be monitored and addressed. Food prices are high. Nearly 95% of operators cite food costs as a significant challenge, 42% […]
Restaurant Supply Chain Management: 13 Best Practices
Inefficiencies in a restaurant’s supply chain can increase costs, disrupt operations, and drive customers to competitors. Due to their scale, these issues are more severe for large restaurant chains and catering companies. Effective restaurant supply chain management is crucial to overcoming these challenges and ensuring a seamless operation. In this post, we offer 13 best […]
8 Cloud Kitchen Menu Engineering Hacks for Boosting Delivery Orders
While I briefly mention menu engineering for cloud kitchens in other articles, I don’t really drill into it. It is an injustice begging to be righted. That’s why, in this post, I’m all about cloud kitchen menu design and delivery. Here’s the rundown of what you’ll take away from here: If, after reading this, you […]
Restaurant Inventory Management: Reduce Waste, Maintain Quality and Increase Profitability Across Multiple Locations
Struggling with restaurant inventory management? You’re not alone—58% of operators say rising inventory costs are their biggest financial challenge. The good news: you can take back control. While ingredient prices may fluctuate, improving your inventory processes can add 2–10% to your bottom line every week. This guide will show you how to refine your inventory […]
What is a Ghost Kitchen? Winning Models, Trends, and Opportunities
Every few months, a media article declares the death of ghost kitchens as a viable business model. Market data, however, tells a different story. According to Statista, in 2023, the revenue of online food delivery was estimated at over $1 trillion, and it is expected to hold a 50% share of the drive-thru and takeaway […]