Restaurant Engine

OCTOBER 27, 2021

You can stay on top of trends in your inventory spending so you can adjust quickly to control spending. #3: Another smart business decision is to reduce your restaurant’s waste. This includes watching your portion sizes and rotating products before they go bad. 4: Take a Look at Portion Control.

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Portion Control Article Pricing Budgeting 90

7 Shifts

JULY 5, 2024

It helps you see if your restaurant is making a profit or a loss, allowing you to understand your company’s performance and achieve your business goals. For instance, when creating a restaurant business plan, you need a projected P&L statement if you plan to grow your business or attract investors.

Scheduling 97

Scheduling Portion Control Cost Reduction Accounting 97

Modern Restaurant Management

DECEMBER 21, 2022

Restaurants will increasingly become more reliant on using their transaction data to inform and automate their businesses. In addition, we see the point of sales platform as taking on more of the master data management role of the business, and configuring all the content needed for any digital experience from a single platform.

Pricing 167

Pricing Portion Control Budgeting Marketing 167

Synergy Suite

AUGUST 9, 2023

In this article, we delve into actual and theoretical food costs, exploring how their variance can significantly impact profits and the strategies that culinary and restaurant businesses employ to navigate this challenge. Standardized recipes promote uniformity and reduce the potential for cost disparities.

Portion Control 52

Portion Control Pricing Vendor Management Demo 52

7 Shifts

SEPTEMBER 6, 2024

As such, monitoring the cost of goods sold (COGS) can make the difference between a thriving business and one that struggles to stay afloat. Whether you run a casual dining spot or a full-service restaurant, we’ll delve into what COGS is, the factors that affect it, as well as how you can calculate and control it.

Portion Control 78

Portion Control Pricing L&D POS Systems 78

Synergy Suite

NOVEMBER 9, 2023

Monitor portion control and inventory to control costs. Through analysis of this data, establishments can pinpoint opportunities for cost optimization, whether through ingredient substitutions, portion adjustments, or strategic pricing. Ensuring accurate documentation of recipes and consistent portion control is crucial.

Portion Control 52

Portion Control Procurement Training Communication 52

Modern Restaurant Management

SEPTEMBER 15, 2020

“Without assistance at all levels of government, many of these businesses will be forced to close their doors. “With all that is going on, we cannot allow these businesses to be forgotten,” Swonger added. “With all that is going on, we cannot allow these businesses to be forgotten,” Swonger added.

Marketing 162

Marketing Sanitation Multi-Unit Operations Information 162

Synergy Suite

NOVEMBER 30, 2023

Why Prime Costs Matter in the Restaurant Business The significance of prime costs lies in their comprehensive representation of direct expenses associated with both the production of culinary offerings and the workforce essential to their creation. This category includes: Alcoholic Beverages: The cost of wine, beer, spirits, and mixers.

Portion Control 52

Portion Control Scheduling Pricing Training 52

Synergy Suite

DECEMBER 21, 2023

This can lead to customer dissatisfaction and a loss of repeat business. Portion Control Issues Inconsistent portion control during food preparation can also lead to inventory variance. Schedule a demo today to see how SynergySuite can help you take your restaurant business to the next level.

Portion Control 52

Portion Control Information Menu Planning Training 52

Synergy Suite

OCTOBER 12, 2023

These metrics go beyond merely counting revenue and expenses; they reveal the core profitability of the business, while accounting for various financial components. By managing gross profit margin effectively and controlling operating expenses, restaurants can maximize their net profit, ensuring financial stability and future growth.

Portion Control 52

Portion Control Pricing Accounting Procurement 52

7 Shifts

JULY 25, 2024

“Between business dinners, big tables, corporate events, and more, there may be something to note every night.” Loyalty programs and gift cards With so much competition these days, restaurants must find ways to build customer loyalty and drive repeat business. Constantino, our resident food journalist, writes.

Special Events 97

Special Events Catering Events Workshop 97

The Restaurant Times

JANUARY 23, 2022

However, the full benefits of artificial intelligence in the restaurant business are yet to be determined, but they will go beyond robots that take orders, prepare food, and deliver it. Another effect of the ongoing pandemic is a substantial dependence on delivery services by practically all businesses, including restaurants.

Portion Control 52

Portion Control Information Events Marketing 52

The Restaurant Times

OCTOBER 5, 2020

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. Adopt measures to decrease the amount of food you throw away by focusing on correct portion control.

POS Systems 52

POS Systems Portion Control Training Procurement 52

The Restaurant Times

SEPTEMBER 4, 2020

Pricing menu items for your restaurant business is one of the most challenging yet essential tasks. Standard portion cost is the cost of serving one food item or beverage as per the standard recipe. Using this method, you can determine the portion cost by dividing the purchase cost with the portion.

Pricing 52

Pricing Portion Control Customer Service Accounting 52

LimeTray

FEBRUARY 27, 2021

Even small dessert cups and ice cream containers to hold kids-sized desserts can help ensure portion control. This can create a kid-friendly experience that will earn you repeat business. Spoons and forks with shorter handles are easier and less frustrating for kids to maneuver. Kids are good judges of character.

Portion Control 52

Portion Control Training Presentation Blog 52

Synergy Suite

APRIL 18, 2024

By effectively managing revenue and expenses, you can maximize your restaurant’s profits, reduce food waste, and ensure the long-term sustainability of your business. Finally, do you need to adjust your menu prices or is the current price where it needs to be from both customer and business standpoints? Invest in your business.

Pricing 52

Pricing Portion Control Accounting Training 52

The Restaurant Times

JUNE 28, 2021

Cut back tiny portions of food while keeping the selling price the same to avoid inflated food costs. . If not taken care of, rising food costs can incur heavy losses to your business. In COVID-19 times, it has become extra crucial to keep an eye on food costs.

Procurement 52

Procurement Pricing Portion Control POS Systems 52

Modern Restaurant Management

JUNE 19, 2020

Experienced reductions in business activity as a result of health directives related to COVID-19, and did not reduce the salaries or wages of their employees by more than 25 percent. These changes will result in a more efficient process and make it easier for businesses to realize full forgiveness of their PPP loan. My Black Receipt?,

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Sanitation Information Marketing Document 145

Hotelogix

JANUARY 21, 2025

From managing electricity consumption to addressing food wastage, the aim is to operate in a way that’s kind to the planet and beneficial to your business. Business Benefits Sustainability isn’t just good for the planet—it’s great for business. Read Also - What is a Kitchen Order Ticket?

Travel and Tourism 100

Travel and Tourism Demo Portion Control Workshop 100