Modern Restaurant Management

MAY 10, 2022

It can take hours to manually figure out things like recipe costs, ingredient prices and inventory counts. With the right food cost management technology, you can automate and manage tasks such as recipe costing, accounting, and purchasing, all in real-time. Leverage Purchasing Data. “Data!

Cost Reduction 197

Cost Reduction Pricing Procurement Information 197

LimeTray

FEBRUARY 9, 2025

Cost Reduction and Profit Maximization Integrating a restaurant POS system with inventory management helps reduce overstocking and waste, leading to significant cost savings and higher profitability. These insights help you easily see what’s selling and what’s not, and adjust your stock levels accordingly.

POS Systems 52

POS Systems Cost Reduction Vendor Management Download 52

Revenue Hub

OCTOBER 23, 2023

To meet business objectives and drive higher revenue and profitability, there are new considerations that today’s revenue managers must account for in their strategic planning. Many of these sustainability efforts provide cost reduction benefits as well.

Pricing 108

Pricing Book Cost Reduction Download 108

7 Shifts

APRIL 3, 2020

Please note thought: this article is meant to provide information only and is not a substitute for any professional advice you may receive from an accountant, lawyer, HR, or other professional. Have certain costs been reduced? Set a reminder for yourself to review the same data in 30 days and see what has changed. Good luck!

POS Systems 147

POS Systems Cost Reduction Pricing Download 147

7 Shifts

JULY 5, 2024

By sorting your expenses, you can see where your money is going and identify areas for cost reduction. This component shows the final measure of your restaurant's financial performance after accounting for all revenue and expenses. The most important part of a restaurant P&L statement is the net profit or loss section.

Scheduling 97

Scheduling Portion Control Cost Reduction Accounting 97

Revenue Hub

MAY 18, 2023

Looking at unusual expenses, scrutinizing purchases and reviewing each line item can reveal opportunities for cost reductions, including small savings that can accrue over time. Aspects such as taking seasonality into account can help project possibilities to avoid excessive food waste or energy use.

Front Desk Operations 98

Front Desk Operations Cost Reduction Book Training 98

The Restaurant Times

OCTOBER 29, 2020

In the restaurant business, labor costs account for the majority of expenses. The ratio of restaurant labor costs to the overall sales averages at 22-40%, whereas it can be as high as 75% in some cases. That is why restaurants and cafes must control their labor costs and maintain profit margins. Invest In Hiring.

Training 40

Training Cost Reduction Scheduling Server 40