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10 Steps to Improve Your Restaurant Inventory Process

BY SABRINA SANCHEZ

Taking inventory is one of the most dreaded tasks in a restaurant, but also one of the most crucial. It is critical to measure the amount of food, supplies, and other products your restaurant uses in order to control food costs and maximize profitability, yet no one wants to do [...]

Take the worry out of weekly food inventories

Most independent restaurants calculate their food cost only once a month, but virtually all of the major chains calculate theirs each week.

According to industry averages, chain restaurants ‑ before corporate expenses ‑ are two to three times as profitable as independent restaurants. While weekly food costing isn’t the entire reason for that [...]

Take the worry out of weekly food inventories

Most independent restaurants calculate their food cost only once a month, but virtually all of the major chains calculate theirs each week.

According to industry averages, chain restaurants ‑ before corporate expenses ‑ are two to three times as profitable as independent restaurants. While weekly food costing isn’t the entire reason for that [...]

Don’t fall victim to restaurant profitability myths

In this great article from the National Restaurant Association, learn about these major profitability myths and how to avoid them.

Myth: Buying larger quantities to get volume discounts saves money. Answer: Not after accounting for the extra waste, theft, spoilage, larger portion sizes and overall carelessness that results when more products are purchased [...]

9 Food & Beverage Trends for Spring

What new foods and beverages will your competition be focusing on this spring? And, more importantly, what will your customers be expecting? You can’t see into the future, but you can still get an idea of what trends will be this spring. Learn about the hottest food and beverage trends for this spring [...]

Spring Cleaning Part Two

In this article from Business Financial Services, Jose Terrier discusses the important of refreshing and resetting your outlook on restaurant management. Spring cleaning can be much more than a fresh coat of paint. For small businesses, spring cleaning can include delving into your operations to see what you can improve or tightening up [...]

Pouring Profits: Millennials & Adult Beverages

With St. Patrick’s Day just around the corner, the topic of adult beverages is at the forefront of the minds of foodservice professionals. In this article from the National Restaurant Association, Donna Hood Crecca, Senior Director at Technomic, Inc. explains how quenching the Millennial generations’ thirst for adult beverages can build traffic, sales and loyalty for your restaurant. [...]

Powerful Tools to Manage Your Restaurant

MenuMax offers a comprehensive solution for food service professionals enabling the organization and optimization of recipe managment, food cost, nutrition analysis and inventory managment. However, many users overlook the many report functions MenuMax offers.

Included in a MenuMax subscription is a simple-to-use worksheet that helps create budgets and income statements for your operation. [...]

MenuMax Partners with Essential Cloud

MenuMax is excited to announce its latest partnership with Essential Cloud! Essential Cloud offers restaurant owners a selection of proven apps, cloud technologies, and managed services designed specifically for the food service industry and targeted to attract and retain customers and improve customer experience and efficiency.

MenuMax is being offered in the bundle [...]

It's the Most Wonderful Time of the Year!

Black Friday marks the beginning of the holiday shopping season and the prime time for retailers to turn a profit. With 152 million shoppers expected to hit retail stores this upcoming weekend, restaurants can also cash in with Black Friday discounts. Are you and your staff ready to handle the hungry shopping crowds? [...]

This tool can help shave off calories in your recipes without compromising taste and flavor

By Katya Baxter, Nutritionist, MenuMax.com

As the saying goes, time is money. So when it comes to revamping your inventory with better-for-you foods, keeping up with the caloric and nutritional content of ingredients is typically not a top priority. This is understandable given that there are hundreds of new products flooding the [...]

iPad2 Giveaway

We are launching our new inventory feature for complete back-of-house optimization at the National Restaurant Association Trade Show in Chicago.

To celebrate we are giving away an iPad2!

Sign up now for the chance to win.

Win An iPad2 Here! Enter Your Email

[...]

Foodservice: The Impenetrable Dinosaur

By Steven Kent, President, MenuMax

Has that much changed since Henry Heinz sold horseradish and pickles in Pittsburg? Think about it, the warehouses are bigger, the trucks faster, freezers colder, and the speed to market is overnight. But have there been fundamental changes in how foodservice goods are sold into [...]

Best Practices for Restaurant Inventory Storage

This article from the Food Buyers Network gives a how-to guide to using your restaurant storage methods to increase overall efficiency and profitability. The in-depth look at food storage includes the following topics:

1. Keeping storage areas clean

2. Putting products away immediately after receiving them

3. Following health and safety guidelines

4. [...]

Best Practices for Restaurant Inventory Management

We like this article from the Food Buyer’s Network because it gives straightforward advice on managing restaurant inventory. Following these tips will help maintain reliable cost control figures, all with the ultimate goal of boosting your profits and reducing waste.

The article covers the following topics:

1) Counting Consistently 2) Non-Operating-Time Counts 3) [...]