The Complex World of Ghost Kitchen's BOH Operations
Ghost kitchens (also known as dark kitchens or virtual kitchens) have grown at an accelerated pace this year. COVID-19 has fueled this growth, but the…
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Articles about Food Costs and Inventory
Your Menu: Nutritional, Calorie, Allergen Data On-Demand
When the FDA placed requirements for calories to be listed on menus in chain restaurants, it meant nutritional information must now be be clearly…
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You Can Win Big with Counting Cards... and Counting Inventory
Continuously counting what’s been used and what remains on hand will help you control your restaurant’s food inventory and beat the house.
Do you remember…
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Are Hidden Food Costs Killing Your Profits?
We all know that restaurant management software features many benefits. Arguably, the most useful report your back office solution will ever generate is…
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Two Keys to Lowering Restaurant Food Waste
Lowering your restaurant's food waste has many benefits, including lowering your overall food costs. That said, reducing food waste can be tricky to…
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TransAct Technologies and CrunchTime Partner to Offer KitchenSync Food Prep and Food Safety Terminal
TransAct Technologies® and CrunchTime! Information Systems Partner to Launch Revolutionary New Restaurant Management Solution at NRA 2016
…
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Safety First: Hygiene & Food Preparation
In the face of COVID-19, both restaurants and convenience stores have shifted their operations to support order and delivery services. But they also need…
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Restaurant food costs continue to rise. What can you do about it?
While food costs continue to rise, learn how CrunchTime's restaurant inventory management software allows restaurants to take control of their food costs.
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Restaurant Innovation: LTO & Seasonal Menus
Learn how to create seasonal limited time only (LTO) menus for your restaurant. Find out how to create innovative menus without food waste.Restaurant…
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2 Critical Food Safety Pitfalls and How Restaurants Can Avoid Them
In Zenput’s 2020 Restaurant Agility Summit, food safety expert Dr. Hal King discussed two critical pitfalls that restaurant operators face while trying to figure out how to make their processes adaptable at a moment’s notice.
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Restaurants After the Pandemic: Tracking US Food Industry Recovery
A deep look into the data behind how the pandemic affected the foodservice industry and how restaurant management software can help operators move forward.
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Why You Shouldn't Use Excel for Inventory Management
Learn why using excel for inventory management can slow down your restaurant. Find out how dynamic inventory management can help.
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