7 Shifts

OCTOBER 28, 2024

One key area to focus on is drink sales, with cocktail sales accounting for about 23% of a bar's revenue. Take note that this is the net profit margin for bars, meaning it takes into account all of your expenses and is the true bottom line that shows how much money your bar is actually making. Did you know that just 1 oz.

Portion Control 78

Portion Control Pricing Training Scheduling 78

7 Shifts

MAY 31, 2021

For successful implementation of these processes, restaurants often rely on tools for accountability and optimization, including technology, templates, systems, and planners. Portion control in the kitchen saves on inventory, which helps keep the restaurant profitable. Areas of restaurant operations.

Server 145

Server Scheduling Portion Control Customer Service 145

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.

Scheduling 97

Scheduling Portion Control Cost Reduction Accounting 97

Synergy Suite

NOVEMBER 9, 2023

Monitor portion control and inventory to control costs. That means 72% – 65% of the money spent by a customer on a menu item could go toward things like paying cooks, paying servers, paying rent, and taking care of any other costs needed to keep your restaurant thriving.

Portion Control 52

Portion Control Procurement Training Communication 52

Modern Restaurant Management

DECEMBER 21, 2022

While robots cannot account for all variables like guests who require a gluten-free preparation or request extra salt, they can help with the overall efficiency when serving and preparing food. With a sharp focus on food safety since the pandemic's beginning, robots remove the need for human touch and cross-contamination.

Pricing 167

Pricing Portion Control Budgeting Marketing 167

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 52

Portion Control Scheduling Pricing Training 52