Blog

Restaurant Operations

Restaurant restaurant operations insights from the FORCS team.

Commissary kitchens can distort prime cost across concepts. See the gross-up and true-up methods that show each concept its real food and labor cost.

A Restaurant365 setup done right: clean chart of accounts, item and recipe mapping, tested POS integration and location groups before go-live.

How restaurant bookkeeping changes for LA delivery-first concepts: real commission rates, packaging costs, and California sales tax rules for 2026.

An ideal restaurant labor cost in 2026 runs 25% to 40% of net sales depending on service model. Benchmarks by concept and how to manage it.

What Restaurant365 partners do, how to vet them and the questions that separate real R365 expertise from a logo on a website.

Restaurant inventory management for 2026: FIFO and FEFO, par levels, count SOPs and the tech stack that cuts waste and controls COGS.

A Restaurant365 implementation guide for multi-unit operators: setup order, chart of accounts, POS integration and the mistakes that stall rollouts.

How AI improves restaurant inventory management: real-time tracking, predictive ordering and waste reduction, and how to put it to work.

How mobile POS changes quick service restaurants: faster lines, table-side ordering, cleaner sales data and tighter labor scheduling.

Restaurant food cost percentage should run 28-35% for full-service, lower for QSR, higher for fine dining. See 2026 benchmarks and the formula.

How restaurants manage workforce challenges: scheduling technology, retention tactics and labor-cost controls that offset rising wages.

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