7 Shifts

MAY 1, 2024

Bookkeeping is one of the most essential aspects of any restaurant business. Regardless of how complex bookkeeping can look like in the beginning, understanding the basics is not an impossible task. Regardless of how complex bookkeeping can look like in the beginning, understanding the basics is not an impossible task.

Bookkeeping 88

Bookkeeping Accounting POS Systems Scheduling 88

Modern Restaurant Management

AUGUST 5, 2020

” Ervin Cohen & Jessup Launches Food, Beverage and Hospitality Practice. Ervin Cohen & Jessup launched a Food, Beverage and Hospitality practice to more efficiently advise industry-related clients to recover from the devastating financial and logistical impacts of the coronavirus pandemic and beyond.

Server 210

Server Marketing Bookkeeping Document 210

7 Shifts

MAY 23, 2024

Food cost percentage When deciding how much to price your menu items, TouchBistro advises keeping the food cost percentage anywhere between 20% and 40%. By doing so, you can account for the cost of your ingredients while leaving an acceptable margin for your overhead costs and profit.

Budgeting 88

Budgeting Bookkeeping Accounting Scheduling 88