Five Things Every Restaurant Can Do to Boost Profits While Reopening
Modern Restaurant Management
AUGUST 6, 2020
Taking the example of dishes with a high ‘perceived value’, such as proteins, desserts and drinks, can allow for higher prices and better the bottom line. Third, menus should take into account changing customer bases. CoGS for the period is $2000. At the end of the week, you had inventory worth $4,000.
Let's personalize your content