Mehdi Zarhloul

Restaurant Inventory Management Basics 📊 Whether you're a seasoned restaurateur or just starting out, mastering inventory control can significantly impact your bottom line. Our guide covers everything from setting up inventory systems to optimizing ordering processes and reducing waste. It's a must-read for anyone looking to streamline their operations and boost profitability in the competitive food & beverage industry. 🍞 Read the full guide here: https://buff.ly/4d9YSTm #RestaurantManagement #InventoryControl #BusinessManagement #RestaurantIndustry #SmallBusinessTips #InventoryManagement #BusinessStrategy #FIFO

Struggling to plan your next big event? Full-service catering might just be your secret weapon! Here are the dos and don'ts when it comes to leveraging full-service catering for your events. Dos ✅ Choose a full-service caterer ↳ They manage everything from menu planning, food prep, serving, to cleaning up, leaving you free to focus on other crucial aspects of the event. ✅ Communicate your preferences and requirements upfront ↳ This ensures the caterer understands your needs and can provide a service tailored to your specific event. ✅ Consider dietary restrictions ↳ Full-service caterers can handle various dietary preferences, allergies, and restrictions, ensuring all your guests are catered for. Don't ❌ Skimp on the details ↳ The more details you provide, the better the caterer can execute your vision. An unclear brief can lead to misunderstandings and unsatisfactory service. ❌ Overlook the importance of tasting sessions ↳ Without a tasting session, you risk serving a menu that doesn’t meet your expectations. ❌ Neglect your budget ↳ Keep your budget in mind before signing a contract. A full-service caterer can ease your planning process, but it's essential to ensure their services align with your budget constraints. Hire a full-service caterer because it can significantly lighten your event planning load, leaving you to enjoy the event stress-free! P.S - Interested in full-service catering? Drop me a DM! #EventPlanning #CateringServices

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When we give FOH workers automatic solutions for low-level repetitive tasks, they can spend more time focusing on high-level revenue-generating tasks. Some of these include: ✅ Building rapport with guests ✅ Delivering prompt service ✅ Handling more volume to increase sales So they can focus on selling--not just surviving. FOH staff can't deliver great guest experiences and achieve your sales goals if they don't have enough time to do so. It's not about replacing them with robots. It's about helping them by automating the mundane, so they can focus on higher level tasks that are directly tied to improving the guest experience--which always equates to more revenue. Helping FOH staff work faster AND cleaner is what we're all about. Learn more about our award-winning product line here: https://omnirinse.com/ #bars #restaurants #cocktails #foodsafety #restaurantdesign

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The Ultimate Guide to Keeping Your Liquor License: What Every Restaurant Owner Needs to Know👇

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Effective hospitality service recovery follows the LEARN principle: L - Listen E - Empathize A - Apologize R - Resolve N - Notify #ServiceExcellence #CustomerCare #Hospitality #CustomerSatisfaction #Leadership #ServiceRecovery

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Different Pointe of View is a feast for eyes and palate. Read the review here. #restaurants #arizonarestaurants #phoenixrestaurants #restaurantswithaview #DifferentPointeofView #foodies https://lnkd.in/gHMMDKAc

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Six Flags goes out with a whimper with their final Q2 2024 earnings. As the last time we are able to see Six Flags and Cedar Fair results broken out, we can get an idea of what each respective park is bringing to the merger. And for the legacy Six Flags business, it’s a lot of opportunity. For the quarter, we saw lower revenues, higher costs, and a reverse growth (read decline) of profits. Let’s take a spin around the block to learn more: ✔ Attendance for the quarter was down -2% or 155K clicks. A majority of this was attributable to easter shifting into Q1 but the remainder we can chalk up to 58 fewer operating days (yes, you read that correctly). That is an interesting move to make during spring break and the start of summer. The guests that did come ended up spending more, +1% on average, but it was on F&B and merch. Admissions per caps were down -2% (a trend we’re seeing across the industry) while in-park was up +5%. Another metric that raises eyebrows is their pass base. At the time of reporting, the amount of ‘subscribers’ to a pass was down a non-consequential -6% to only 4.3M guests. Contrasting Cedar Fair, who was up +9% (snaps), the word dire comes to mind though I won’t say it out loud. ✔ Costs also kept up the negative trend with an operating expense increase of +$12M. This was mostly driven by labor expenses with higher wages and hours. YTD, wages are up +3% (can’t have that if your revenue is going to be negative) and hours are up +3%. Want to point out that they had fewer operating days but labor hours were consistently up….hmmm. For the bottom line, we saw an AEBITDA (profit measure) of only $137M, a big drop of -14% compared to last year (...ouch). ✔ Looking ahead for Six Flags and the new combined company I’m giving a sigh of relief. Not to jump ahead to the post about Cedar Fair’s last standalone quarter where they did +35% in profits, but one company did better than the other. I’ll write about the post-merger opportunities later but Cedar Fair’s leadership team seems very well positioned to take SIX to the next level and I believe it. They will have to deal with a little bit of headwinds though. Not unlike Disney’s domestic business, the new combined Six Flags is seeing dips in demand in Q3. For the month of July, attendance for the combined portfolio was down -3% year-over-year…we might be in for a rougher 2024. ### 🎢 Want to learn more about the business of theme parks? Give me a follow Tay Mauro #SixFlags #CedarFair #themeparks #earnings

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Customer Feedback. Customer feedback stands as the cornerstone of excellence in the restaurant industry. Its significance lies in its ability to provide invaluable insights into consumer preferences, dining experiences, and areas for improvement. By actively soliciting and attentively analyzing feedback, restaurants can tailor their offerings, refine service standards, and foster a culture of continuous enhancement. Ultimately, leveraging customer feedback cultivates a symbiotic relationship between patrons and establishments, resulting in elevated dining experiences and sustained success in a competitive market landscape.

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Some cliches are overdone hype. Follow for daily tips to scale your restaurant.

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During April, the restaurant industry experienced a slowdown in job growth, signaling potential challenges amid a shifting economic landscape. Despite adding 6,600 jobs, this figure pales in comparison to the robust gains observed in previous months. According to the National Restaurant Association, 25,100 jobs were added during February, and 28,500 jobs were added during March. Amid these challenges, resilience and adaptability become paramount for restaurant businesses. By staying attuned to market dynamics, leveraging technology to enhance operational efficiency, and prioritizing customer experience, restaurants can navigate through challenging scenarios, including staffing shortages. #Restaurant #RestaurantJobs #RestaurantTrends

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In my opinion the erosion of the dollar significantly impacts various sectors, specifically the food service industry. As inflation rises, the cost of goods, ingredients, and labor also increases, eroding profit margins. This makes it challenging to maintain quality and service standards without passing costs onto customers. Addressing inflation and restoring the dollar's value are crucial for sustaining businesses and the economy at large. We are in for a fight over the next few years for sure.

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In the dynamic realm of foodservice management, the role of a talented individual is paramount. However, managing a foodservice facility requires more than just talent; it demands a comprehensive skill set that spans manufacturing and retailing. A successful food manager must possess a diverse skill set, encompassing menu development, guest service, sourcing raw materials, production, and sales. Check out my blog post https://lnkd.in/gG5kyRKe #Foodival #restaurantprocurement #inventorymanagement #foodcostcontrol #foodcostanalysis #reportandinsights #centralkitchen #foodandbeverage #recipeanalysis #foodivalmalaysia #restaurantmanagementsystem #mobileapps

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Maximizing Efficiency and Versatility in Hospitality with Krowne's MoveWell Adapt or fall behind—that's the mantra in today's fast-paced hospitality industry. At Culinary Depot, we take that challenge head-on with Krowne's MoveWell Adaptive Stations. Your bar will be as adaptive as you are, redefining versatility and efficiency in one sleek package. Gone are the days of static bar setups. The MoveWell Adaptive Station's modular design allows for instant reconfiguration, catering to specialty cocktails, left-handed bartenders, or a bustling coffee station. Its ultra-low profile refrigeration option maximizes space, while the integrated quick-connect plumbing ensures complete versatility. But Krowne didn't stop there. With all 304 stainless steel construction and added tracks for easy sliding of modular inserts, their workstation is not just adaptable; it's built to last. And with centralized drainage, water management is a breeze. Stay tuned for our upcoming bundle drops and see how Krowne's MoveWell Adaptive Stations can revolutionize your bar setup. Share your thoughts on adaptability in the hospitality industry below, and if you find this insight helpful, give it a like, comment, or better yet, repost it! #Innovation #Hospitality #BarDesign #CulinaryDepot #Adaptability

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On this episode of The Drive in Five, discover how culinary arts are at the core of the Beef Checkoff and see how consumer demand drivers, views, preferences and buying habits drive beef demand. #BeefCheckoff

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Remember when a restaurant operations manual was the size of a phone book? Remember a phone book? Maybe not. Those of us with a pile of wisdom and experience from being in the restaurant industry for decades recall that manual. Those of us with that track record of career-long success also remember what a phone book looked like. Today’s workforce? Not so much. So what’s the point of having an operations manual on paper or on multiple URLs on your Website — or even the dreaded PDF? No one is going to read it. Except maybe after an incident has happened and they want to cover their a@$%s. If you want to really educate your team members, new and old, you have got to reach them where they learn: in short bursts of video on their phones or tablets. The most successful owners of the independent multi-unit restaurant companies I work with are moving their training and education to short-form video. They make them entertaining, connecting their restaurant culture to training and education in a way that supports guest loyalty and employee retention. Read here to learn more: https://lnkd.in/gjnpmiW7 #restaurateur #restaurant #success #businessadvice

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Every restaurateur I know wants to either make 20% profit at the unit level or, if they don’t, they want to know why their restaurants don’t make a profit at that level. They have heard the overworked saying that restaurants operate on “razor-thin margins.” Of course, that saying refers to the industry as a whole, so it includes successful restaurants as well as average and unsuccessful restaurants – the good, the bad, and the ugly. Combined, all restaurants average 3-5% profit. Show me one person who started a restaurant brand because they had a dream of being average! My business is about making successful people more successful. You must have success first before you work with me. Aiming of more than just being average? Let’s make your restaurants a standout success! Read here to learn more: https://lnkd.in/gQdYgbbj #restaurateur #restaurant #success #businessadvice

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I completely agree with this article from MeasureMetrix (MMX)! Empowering our frontline leaders is key to our collective success. Restaurants with empowered leaders tend to achieve higher weekly sales, lower turnover, and better cost management, all of which positively impact the bottom line. In my own Little Caesars Pizza Restaurants, I’ve seen firsthand how excellent leaders thrive when given the autonomy to steer their own ship. This not only fosters their growth but also allows me to focus on expanding our business. Let’s continue to prioritize empowering our teams!

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