was successfully added to your cart.




Guideline For Restaurants Inventory Management – FoodBucket

By | blog | No Comments

“A perfectly managed kitchen seems to be fluid all around”

Gaining fruitful management for restaurants certainly counts on several components that work together as a whole. This helps you to assist your customers with consistently great food and for
At times keeping up with the tasks while running a restaurant can be really tough, but accomplishing the tasks is a win-win situation for you surely. To run a restaurant with effectively managing inventory, all you require is a clear understanding of some key elements, as well as the discipline to confirm that they are accurately done in and out.
What you basically require is dedicating your precious time to develop a keen understanding of how to do effective inventory management plus adopting the inventory management software will surely pay off.

It is even essential that you keep your managers and staff up to date with these inventory control work. Clarify all your restaurant’s targets areas. When the team is well aware of how the procedure works and also why they are done will lead to great consequences.
The few steps of the system that will help you execute your financial results are as under:

• Ordering:
Many of you might be wondering about the foundation of inventory management? The basic and essential foundation is ordering. If you want to be a successful operator you need to have a serious understanding and teach your staff the goal of a successful restaurant. You must keep a minimum or the precise number of products but do not run out of items as well before your scheduled delivery. You can easily achieve this by calculating your workable par levels.
Firstly you need to create an order guide with the exact number of the product description.
Fill your guideline with all the quantity ordered every time. Keep reviewing your guideline daily and specifically use it as a tool to train your staff members as well.

• Receiving Your Deliveries and Storage:
At times when your items or products are not received or organized could get you into a deep mess. It might lead to your food not being prepared properly or late which leads a really bad impression on your customers. Henceforth, for this what you need to do is organize your racks or shelves and make room for all the items you require on a daily basis. Create awareness related to all items in the building or the staff. This will make things easier. You also need to be sure that the items are received on time, properly inspected and are the correct items you ordered. Refrigerate all the frozen items or store them on their correct places according to their required temperature. Keep a keen crisscross that all the fresh items like dairy, meat etc are garden fresh and have a sufficient life before they expire. If you follow these simple rules, this will lead your kitchen neat, clean and well organized.

• Making Most of Your Food Preparation Sheet:
The next big part of effective inventory management is food preparations. It directly links to your food quality, freshness, and food cost percentage. What you need to do for flourishing this makes a preparation sheet. The proper use of this is can have a great impact on the productivity of volume of prepared foods. What you need to do is organize The prep sheet should have parts for all recipes and prepared items. Including shelf life for all prepped items and recipes on the prep sheet. Keeping a check and balance that there is enough product for the whole day. They should be mentioned on the sheet. Moreover, your manager should be aware of what items are being prepared and what not, recipe consistency and proper food handling.

• Ways to Ensure Precise Counts:
The basic purpose for conducting a food inventory is to keep the check and balance on the total amount of all the sellable food items at any given time. This is one of the most critical pieces of your inventory management. Your sheets must be updated, including all the pricing. Also, update the price of raw products as well as any recipes that they are used in. It should be done after your operating hours. If you want to keep up with the inventory than the daily counts are recommended. Check and balance for your food inventory monthly, but weekly are preferred. Keep a keen observation of food cost percentage. You can even do daily counts but for high-cost items mostly. Problems like food waste, theft, mishandling, over portioning, etc. Will all be sorted out.

• Cost of Goods Sold and Food Presentation:
The huge part of any restaurant is food cost for sure.

• To Wrap It All Up:

All that you need is planning, knowledge and most importantly the discipline to put out your tasks and right activities accurately. If you desire to be successful regarding managing your inventory, then the operators must be aware of how to deal and manage the staff. Provide them with the basic knowledge and know how. So, there is no real secret to inventory management.

FoodBucket Visits ASIA ICTN 2018 Karachi Expo

By | blog | No Comments

From its inception in 2001, ITCN Asia, now being organized for the 16th consecutive year, has grown up as the biggest IT & Telecom extravaganza of Pakistan. Most powerful brands of the world will showcase their state-of-the-art products and services which will allow the user community to get exposure to a wide range of technology and solutions under one roof. Most importantly, it would provide an opportunity for business-to-business alliances, leveraging their mutual strengths. ITCN Asia Exhibitions & Conferences have been playing a pivotal role in land marking the image of Pakistan on the world IT Map, bringing in huge foreign and local investments in the Country.

ITCN Asia Provided FoodBucket a huge opportunity. FoodBucket – A Restaurant Management System, Fast and efficient order Management system for your business.
FoodBucket participated for the first time in ITCN Asia Exhibition in Karachi and it went extremely well.
This exhibition proves out to be great for FoodBucket. The platform enabled us to reach and aware people a lot. These types of steps providing great opportunity to business owner to exhibit their product and reach to important people as well as to general audience.

People from the Business sector, specially from Food Industry appreciated Our Product a lot because we at FoodBucket believes that people want to be cared for in a restaurant. They come back to places where they have received the best service. With that in mind, we have developed a solution which lets restaurant owners and managers give their guests a new level of customer service.


[email protected] ICT Award Winner 2018 | FoodBucket

By | blog | No Comments


FoodBucket | [email protected] ICT Award Holder on 7th September 2018, event Held in Islamabad

The [email protected] Awards, which are the premier event of the IT industry, brought together business leaders from various sectors along with the diplomats and media to point just the right limelight at the winners. The Chief Guest for the awards ceremony was the Honorable Minister of IT&T, Dr. Khalid Maqbool Siddiqui.

The Secretary-General [email protected], Shehryar Hydri emphasized the importance of partnering with the government to push for reforms and incentives that are severely needed for the exponential growth of the IT sector, which has become a backbone of our economic growth.

FoodBucket is a restaurant management system and automation software. All kinds of features including advance reporting, waiter app, inventory management and kitchen management are provided at ease on FoodBucket. It’s an iPad base point of sale software

How to increase your restaurant sales.

By | blog | One Comment

1.) Clear Image of what you’re selling.

What you’re selling must be clear to you’re audience, people should be able to understand at first glance what type of food you are offering. Your brand name should have some specifications in smaller font like burgers , pizzas & sandwiches to clear what you’re brand is all about.

2.) Emphasise Upselling

Try out to sell side items like large fries and shakes this will eventually increase your sales revenue. Train staff to guide customers which side item perfectly fits according to there meal. If they ask for restaurant speciality go for the expensive item.

3.) Increase Retention rate

A Harvard study of the restaurant industry revealed that if you can increase the number of repeat customers by 5%, you can increase your profits by 25% to 125%. Here are some tips for making a good impression on first-time customers.

  • Train your staff to seek out those first-timers. Ask them how they found out about you, and pull out the stops when it comes to service.
  •  Make sure their order is PERFECT. You only get one chance to make a good first impression. Greet them with a smile and confirm everything in their order is correct. If it’s a delivery order, double check their bag before the delivery driver leaves.
  • Once you identify that first-time customer, give them a coupon for a discount on their next order (getting them to come back a second time is critical to getting them hooked).

4.) Active on Social Media

Allocate marketing budget for social media. Design campaigns according to the latest trends. Photography of your food products to attract customers. Target platforms like Facebook , Instagram and twitter for your audience.

5.) Partner with Food Services.

Business growth always touch it’s peak when you shake hand with other parties and move further with mutual benefits. Partner up with delivery and table reservation services which will give you customers. If you win there customers they will be yours for sometime.

6.) Measuring, tracking and analysing

A Restaurant is a business like any other and every aspect of it need to be monitored, tracked and analysed in order to bring the highest possible profits. Obviously, the most important thing is to sell and to have a line of people waiting to get served. Nevertheless, it is also important to monitor food-related aspects of your business, like food costs, and overall business costs like permits/events fees and employees costs. If your food costs start to be too high, your business might simply become unprofitable. Consequently, it might happen that you are selling a lot and still losing money.

Try not to lose track of the big picture of your business and concentrate on finding the perfect formula that will bring you the biggest profits. It might be that certain days of the week are most profitable in downtown business areas, while on other days it is better to park next to city green areas. On certain big events, you might be able to have huge sells, but permits and preparation cost might eat up all your revenues, or your restaurant might not be prepared to store a large amount of food. In conclusion, weight should be the best friend of the food truck owner, and analysis his favourite exercise.