Accounting Blog Portion Control 
Synergy Suite
NOVEMBER 9, 2023
Monitor portion control and inventory to control costs. As you’re aware, there are several costs to take into account when running your restaurant, so the lower you can get your food cost percentage while still maintaining quality menu offerings, the better. Keep an eye on food waste and implement strategies to reduce it.
Synergy Suite
OCTOBER 12, 2023
Gross profit margin is a fundamental financial metric that reveals the percentage of revenue left after accounting for the cost of goods sold (COGS). These metrics go beyond merely counting revenue and expenses; they reveal the core profitability of the business, while accounting for various financial components.
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Synergy Suite
NOVEMBER 30, 2023
Understanding and managing prime costs is vital for several reasons: Profitability: Prime costs, comprising both the cost of goods sold (COGS) and labor expenses, typically account for the largest portion of a restaurant’s expenses. Controlling them effectively can significantly impact your bottom line.
Synergy Suite
APRIL 18, 2024
It also takes into account any food wastage, spoilage, or pilferage that may occur during storage or preparation. Let’s face it, post-COVID, many of us prefer to eat in the comfort of our home, so as long as the additional expenses are accounted for, this is a great way to boost revenues. Offer delivery or takeout options.
Hotelogix
JANUARY 21, 2025
This blog will guide you through practical, actionable steps to implement sustainability at your property, helping you reduce resource wastage, enhance guest satisfaction, and save costs. Key Areas to Control in Hotels Electricity Usage Electricity accounts for a significant portion of a hotel’s operational expenses.
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