Synergy Suite

OCTOBER 26, 2023

A high COGS percentage signals that a significant portion of revenue is channeled towards covering production costs, potentially impacting overall profitability. Understanding these trends can help you make informed decisions about pricing, menu adjustments, and inventory management.

Pricing 52

Pricing Portion Control Communication Menu Planning 52

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. Final Thoughts.

Portion Control 90

Portion Control Article Pricing Budgeting 90

7 Shifts

JULY 25, 2024

Profitability remains a challenge for many restaurants, especially with prices for ingredients and labor going up. Special events and private dining Special events and private dining provide restaurants with the opportunity to charge premium prices for customized menus and exclusive services.

Special Events 97

Special Events Catering Events Workshop 97

Synergy Suite

AUGUST 9, 2023

With the average food costs in a restaurant typically hovering around 30%, and global food prices rising at nearly 40% year over year , managing food costs is more critical for restaurants than ever. It serves as a benchmark for what the price should be under ideal circumstances, assuming no waste or deviations from portion sizes.

Portion Control 52

Portion Control Pricing Vendor Management Demo 52

Modern Restaurant Management

DECEMBER 17, 2020

. “This is a challenging time for both consumers and businesses. “It’s encouraging to see consumers continue to rally and support local businesses, with many planning to purchase merchandise, specialty items and gift cards as holiday gifts.”

Travel and Tourism 167

Travel and Tourism Sanitation Marketing Training 167

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. Keep an eye on food waste and implement strategies to reduce it.

Portion Control 52

Portion Control Procurement Training Communication 52

Synergy Suite

OCTOBER 12, 2023

Analyze the gross profit margin to understand how efficiently you’re managing costs and pricing your menu items. 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

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.

Portion Control 52

Portion Control Scheduling Pricing Training 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. Try Decreasing Overheads.

POS Systems 52

POS Systems Portion Control Training Procurement 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?

Pricing 52

Pricing Portion Control Accounting Training 52

The Restaurant Times

JUNE 28, 2021

However, even though you have no control over the prices of food, you can still adopt measures to control the food costs of your restaurant in the UAE. . 6 Ways To Control Food Costs Of Your Restaurant In The UAE . Track And Manage Food Prices. Tracking food prices is a good practice for restaurateurs.

Procurement 52

Procurement Pricing POS Systems Portion Control 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

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

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?,

Sanitation 145

Sanitation Information Marketing Document 145