Modern Restaurant Management

SEPTEMBER 1, 2023

Mistake #1: Inconsistent Counts To ensure inventory information is useful and accurate, schedule routine counts. Forecasting tools enable managers to purchase food, beverage, and supplies at the right level. Restaurant-specific accounting technology automates the journal entry process.

Accounting 180

Accounting Training Scheduling Information 180

7 Shifts

MAY 1, 2024

Table of Contents 5 easy steps to simplify bookkeeping in the restaurant industry Essential accounting and bookkeeping reports for restaurant owners and managers Identifying and reducing controllable costs in the restaurant business Should I outsource restaurant bookkeeping or do it myself?

Bookkeeping 88

Bookkeeping Accounting POS Systems Scheduling 88

7 Shifts

JULY 5, 2024

Boost profits on food and other items As you review your restaurant P&L regularly, you can see which areas of your business are performing well and which could be improved. Reviewing and optimizing staff schedules can make a big difference. You may need to adjust your staff schedules to align better with peak dining times.

Scheduling 97

Scheduling Portion Control Cost Reduction Accounting 97

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. Start by counting all the food, beverages, and other ingredients in your inventory. What is cost of goods sold (COGS)?

Portion Control 78

Portion Control Pricing L&D POS Systems 78

7 Shifts

JULY 20, 2024

or 70% This means that the restaurant's prime costs account for 70% of its total sales. Additionally, use restaurant scheduling software to match staff levels to customer demand, avoiding overstaffing during slow periods. Having the right schedule ensures you aren’t paying employees to stand around when business is slow.

Scheduling 88

Scheduling Pricing Budgeting Information 88

7 Shifts

MAY 23, 2024

Food cost percentage When deciding how much to price your menu items, TouchBistro advises keeping the food cost percentage anywhere between 20% and 40%. By doing so, you can account for the cost of your ingredients while leaving an acceptable margin for your overhead costs and profit.

Budgeting 88

Budgeting Bookkeeping Accounting Scheduling 88

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 : .

POS Systems 52

POS Systems Portion Control Training Procurement 52