7 Shifts

OCTOBER 28, 2024

One key area to focus on is drink sales, with cocktail sales accounting for about 23% of a bar's revenue. Take note that this is the net profit margin for bars, meaning it takes into account all of your expenses and is the true bottom line that shows how much money your bar is actually making. Did you know that just 1 oz.

Portion Control 78

Portion Control Pricing Training Scheduling 78

Modern Restaurant Management

DECEMBER 21, 2022

Bar and restaurant managers will aggressively target this revenue stream with dedicated group sales and catering managers, online ordering, and seasonal offerings such as holiday dinners, beer and wine tastings, and team building programming. – Lori Bolin, President of BrewLogix.

Pricing 167

Pricing Portion Control Budgeting Marketing 167

Modern Restaurant Management

SEPTEMBER 15, 2020

It comes in single-use, portion-controlled pouches for easy distribution to diners eating in or taking out. While the 360 Bench and Floor scales are designed for the heavy volume generated in central and main kitchens, Leanpath Scout is ideal for satellite kitchens, including catering, and retail cafe kitchens.

Marketing 162

Marketing Sanitation Multi-Unit Operations Information 162

Hotelogix

JANUARY 21, 2025

Key Areas to Control in Hotels Electricity Usage Electricity accounts for a significant portion of a hotel’s operational expenses. Portion Control : Offer flexible portion sizes to minimize leftovers while meeting guest needs. Donation Programs : Partner with local food banks to donate surplus food.

Travel and Tourism 100

Travel and Tourism Demo Portion Control Workshop 100