Accounting Food & Beverage Portion Control 
7 Shifts
JULY 5, 2024
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. This component shows the final measure of your restaurant's financial performance after accounting for all revenue and expenses.
7 Shifts
SEPTEMBER 6, 2024
The cost of goods sold (COGS) is a restaurant metric that shows you the cost of all ingredients used to prepare a menu item, including the food, beverage costs, and other direct expenses. One way to control packaging costs is switching from branded, custom-printed boxes to high-quality but unbranded containers.
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Modern Restaurant Management
DECEMBER 21, 2022
While rising keg costs are a concerning trend, better bars and restaurants will respond by dialing-in their draft beverage program to more accurately reflect the variety of styles and profiles their customers demand. Potential solutions include: Robotics : Robots can help prepare and even serve food.
The Restaurant Times
OCTOBER 5, 2020
One can calculate the net restaurant profit margin for an accounting period by dividing net income by sales. Gross Revenue is the sales revenue generated by selling food, beverages, and merchandise plus additional gains, i.e., income from a transaction that doesn’t come from regular business operations. The formula is : .
Modern Restaurant Management
SEPTEMBER 15, 2020
It comes in single-use, portion-controlled pouches for easy distribution to diners eating in or taking out. “Climate-smart eating should be easy, and our Climatarian menu takes the guesswork out of making sustainable food choices,” said Sandra Noonan, Chief Sustainability Officer of Just Salad.
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