Accounting Portion Control Training 
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.
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.
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Synergy Suite
NOVEMBER 9, 2023
Monitor portion control and inventory to control costs. As you’re aware, there are several costs to take into account when running your restaurant, so the lower you can get your food cost percentage while still maintaining quality menu offerings, the better. Keep an eye on food waste and implement strategies to reduce it.
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.
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.
Modern Restaurant Management
DECEMBER 21, 2022
Technology aids this evolution in every way possible including: ordering kiosks, quick training apps, AI powered drive throughs and computers or robots cooking the food. As a result, an increased emphasis will be placed on journey mapping the entire guest experience and ensuring that value is added at every touchpoint.
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.
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