Stockable recipe

Stockable recipes are recipes that aren’t sold directly to the customer as a dish. They are part of other menu items such as sauces, pre-made batches of homemade drinks, etc. Keeping an inventory of the stockable items, allows you to keep track of the pre-made recipes in your inventory.  These days restaurant inventory management is […]

Stock turnover

Stock or inventory turnover allows a company to see how many times inventory is sold during a specific time. In other words, it is the rate at which a business’s products are sold and replaced. In theory, a high stock turnover signifies that a company is selling goods quickly (and that demand is high). Learn […]

Standard operating procedures (SOPs)

In a restaurant context, standard operating procedures are written instructions on how to complete specific routine tasks. SOPs ensure consistency so that restaurants can deliver specific standards of service. Restaurant SOPs focus on areas like food preparation and presentation, health and hygiene, (food) safety, customer greeting and seating, order taking, cleanliness, etc.  For example, for […]

Shelf life

Shelf life is the length of time that a product, especially a food item, can be kept in storage (or on the shelf) before it becomes too old to be sold, consumed, or used.

Self-ordering kiosk

A self-ordering kiosk is a free-standing, customer-facing touchscreen device that enables restaurant guests to place an order and pay for it. Kiosks are popular among fast-service restaurants because they free up employees from taking orders, and because they enable contactless service.  

Sales mix

Sales mix is the collection of all the products and services offered by a company. The mix considers the profit margin of all these products and services combined. By developing and analyzing it, a business can determine how the sale of each product is contributing to the bottom line. You can define your sales mix […]