Modern Restaurant Management

DECEMBER 21, 2022

Collaborations : Collaborations, such as partnering with a well-known designer on staff uniforms or bringing in guest chefs for special events and pop-ups, will continue to capture consumer attention. To differentiate your concept from another, you have to offer both. ” We’ll see an increased focus on music (e.g.,

Pricing 167

Pricing Portion Control Budgeting Marketing 167

Synergy Suite

OCTOBER 12, 2023

Gross profit margin is a fundamental financial metric that reveals the percentage of revenue left after accounting for the cost of goods sold (COGS). These metrics go beyond merely counting revenue and expenses; they reveal the core profitability of the business, while accounting for various financial components.

Portion Control 52

Portion Control Pricing Accounting Procurement 52

MBB Hospitality

NOVEMBER 15, 2023

Leveraging technology can streamline these processes, reducing waste and ensuring precise portion control. When engineering your menu, consider the contribution margin of each item—that is, the actual dollar amount each dish contributes to overhead after accounting for food costs.

Training 52

Training Pricing Portion Control POS Systems 52

Modern Restaurant Management

JUNE 19, 2020

Once they’ve created an account, they can?immediately?begin "As restaurateurs adjust and prepare for the new reality they face upon reopening, it's incredibly important to take into account the ongoing health & safety of guests and team members," said Jordan Boesch, 7shifts CEO. "According immediately?begin

Sanitation 145

Sanitation Information Marketing Document 145