Accounting, Cost Reduction and Portion Control - Hospitality Management Today

How to Read a Restaurant Profit and Loss (P&L) Statements

7 Shifts

JULY 5, 2024

Help your team understand restaurant P&L implications Educating your team on managing costs can foster a culture of financial responsibility within your restaurant. For example, training your kitchen staff on portion control can reduce food waste, and teaching your servers to upsell high-margin items can boost sales.

Scheduling

Scheduling Portion Control Cost Reduction Accounting

Prime Costs: Understanding and Application for Restaurants

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.

Portion Control

Portion Control Scheduling Pricing Training

Hospitality Management Today

How to Read a Restaurant Profit and Loss (P&L) Statements

Prime Costs: Understanding and Application for Restaurants

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