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 97

Scheduling Portion Control Cost Reduction Accounting 97

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

Synergy Suite

DECEMBER 5, 2023

Common fixed costs in the restaurant industry include: Rent: Your monthly lease or rental payments for your restaurant space. Salaries and Wages: The salaries of your staff, including chefs, servers, and managerial roles. Insurance: Costs for property and liability insurance to protect your business.

Pricing 52

Pricing Information Marketing Budgeting 52

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. Be prepared to adjust your calculations to account for seasonal fluctuations.

Portion Control 52

Portion Control Scheduling Pricing Training 52

Synergy Suite

DECEMBER 14, 2023

Cost Reduction One of the most direct benefits of an improved inventory turnover ratio is the reduction in holding costs. Lower inventory turnover ratio often results in higher holding costs as your capital is tied up in inventory that isn’t being sold quickly.

Menu Planning 52

Menu Planning Information Procurement Training 52