In the restaurant business, “PAR level” is an industry term for effective inventory management. Specifically, Periodic Automatic Replacement or PAR is a system for figuring out the minimum level of inventory you need on hand for a given period of time. Ideally, a PAR level system will tell you the minimum quantity of any given … Continued

Food and beverage inventory control is not just for restaurants and large chain operations: bars, lounges and nightclubs also need inventory solutions for effective cost and profit management. Bar inventory software is your all-in-one digital tool for powerful ordering, tracking and reporting systems, helping you streamline and maintain your establishment’s liquor and bar inventory. Optimum … Continued

One of the most fundamental aspects of successful restaurant and bar management is food costing: the difference between the cost to you to prepare a recipe or menu item and the amount you can charge your customers for that item. In other words, food costing is all about your profits. Food costing is the only … Continued

How you manage your bar or restaurant inventory can make or break your hospitality business. Successful inventory management involves accurately tracking your food and beverage inventory stocks, making the most cost-effective purchasing decisions, and ordering your stock at the optimal level of demand. But how you decide to manage your inventory is just as important … Continued

In the service industry, we are trained from day one that “the customer is always right.” A successful bar or restaurant is wise to put this philosophy first, knowing that happy customers are returning customers, and the key to our bottom line. But in reality, there are many ways that we can put our profits … Continued

Now that the busy summer restaurant season has begun, the time for hiring more summer staff has also now arrived. With high school, college and university students out looking for summer jobs, restaurant and bar owners are now staffing their patios and extended hours with a larger roster of temporary summer help. But as minimum … Continued

If recent consumer trends are any indication, it’s only going to be more and more common that customers at your restaurant will request substitutions to the menu items they order. Be it allergies, intolerances, diet restrictions or just individual preference, the list of possible substitution requests is nearly endless – while the opportunity to prepare … Continued

A single outbreak of a foodborne illness in your restaurant could cost you millions of dollars according to new research. Regardless of the size of your establishment, one foodborne outbreak can lead to millions of dollars in lost revenue, fines, lawsuits, legal fees, insurance premium increases, inspection costs and staff retraining. The findings, based on … Continued

Are you using inventory software for your food truck? If not, you might be making one of the biggest mistakes that could hinder the success of your business.  In many cases, food truck owners don’t keep records of their purchase orders or sales receipts because they don’t store inventory and often make the grocery trips … Continued

Can food waste make or break your restaurant business? It most certainly can. When you throw away food, you’re effectively throwing away money which can severely impact your bottom line. What you need is an efficient way to prevent food spoilage from happening in your restaurant by taking control of your inventory. Here are some … Continued