The Restaurant Times

NOVEMBER 12, 2020

The cloud kitchen model relies completely on orders from various online channels such as third-party food aggregators, online ordering websites/ mobile app, social media, etc. How To Streamline Cloud Kitchen Operations In the UAE. Follow these steps to optimize your cloud kitchen operations and increase sales exponentially.

Kitchen Operations 52

Kitchen Operations Procurement Vendor Management Article 52

The Restaurant Times

DECEMBER 21, 2021

Dark kitchen operators must anticipate customer demands and understand their likes and dislikes. Being aware of the costs associated with delivery aggregators and procurement of raw materials is imperative to the success of a dark kitchen. . The post Dark Kitchens: Are They Really Profitable?

Procurement 98

Procurement Kitchen Operations Marketing Pricing 98

The Restaurant Times

JUNE 3, 2020

In the initial years of running a dark kitchen, it is recommended to keep steady cash flow and avoid taking a lot of credit. Rather than procuring raw materials on credit from your suppliers, check if they are willing to offer a discount if you make an immediate payment. Reduce maintenance costs.

Maintenance 88

Maintenance Accounting POS Systems Front of House 88

The Restaurant Times

MAY 20, 2020

In the co-working cloud kitchen model, where kitchen infrastructure and equipment are already provided, cloud kitchen operators share a common production space for their daily operations. This model requires a more substantial investment for procuring the right equipment. .

POS Systems 64

POS Systems Sanitation Kitchen Operations Procurement 64

The Restaurant Times

OCTOBER 24, 2021

The key difference is that in a ghost kitchen, a restaurant’s focus is on delivery rather than dine-in. . Moreover, one restaurant can operate numerous brands or virtual restaurants under one roof, or the kitchen operator can function as an incubator, with different vendors sharing the space. Source: Moneycontrol.

Kitchen Operations 52

Kitchen Operations Procurement Back of House Marketing 52

Synergy Suite

NOVEMBER 9, 2023

At its core, waste and food cost control is a strategic approach to managing expenses associated with the procurement, preparation, and disposal of food in a restaurant. The formula for food cost as a percentage is pretty simple and can be done with a basic calculator (or reporting and analytics software ).

Portion Control 52

Portion Control Procurement Training Communication 52

Synergy Suite

JUNE 27, 2023

Inventory and Purchasing Management Inventory and purchasing management plays a critical role within the full suite of restaurant management system tools as it is interconnected with various aspects of restaurant operations. Integrated systems allow for seamless sharing of data between scheduling, HR, and payroll software.

Scheduling 52

Scheduling POS Systems Information Labor Cost Controls 52