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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
If you don’t have an inventory management system in place, the smallest oversights can quickly accumulate and start costing your business money. And one of the costliest mistakes you can make is to miscalculate your employees’ work hours. Sloppy records can lead to hefty losses that can even put your business out of service if […]
The restaurant industry continues to outdo itself year after year. Just when you think you’ve seen it all in dining, something new and exciting pops up that starts a foodie craze. Trends that have been on the rise in 2017 are really starting to take off and will make even bigger debuts in 2018. So […]
When you have inventory problems, it will impact your bottom line. And a company who loses profits can easily go bankrupt if they can’t find a solution to turn their situation around. You need to steer clear of common inventory problems like the 5 examples below in order to gain control and get your business […]