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

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

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

Synergy Suite

OCTOBER 26, 2023

This approach not only enhances customer satisfaction through menu familiarity but also allows for better control over costs, ensuring a resilient and sustainable business model in the face of market uncertainties. Training staff on proper handling and storage procedures is essential to prevent unnecessary spoilage.

Pricing 52

Pricing Portion Control Communication Menu Planning 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. This category includes: Alcoholic Beverages: The cost of wine, beer, spirits, and mixers.

Portion Control 52

Portion Control Scheduling Pricing Training 52

LimeTray

FEBRUARY 27, 2021

Even small dessert cups and ice cream containers to hold kids-sized desserts can help ensure portion control. And lower toilets, sinks, soap dispensers, and towel dispensers can help kids who are potty trained. Train Employees. Hire good employees and train them to deal with children and children will respond to them.

Portion Control 52

Portion Control Training Presentation Blog 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. Training Staff on Inventory Practices Training your staff in proper inventory management techniques is crucial.

Portion Control 52

Portion Control Information Menu Planning 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.

POS Systems 52

POS Systems Portion Control Training 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. Train staff to recommend appetizers to diners.

Special Events 97

Special Events Catering Events Workshop 97

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

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? Train staff.

Pricing 52

Pricing Portion Control Accounting Training 52

The Restaurant Times

JUNE 28, 2021

They should be trained to chop the raw material themselves in the correct portions rather than buying pre-chopped inventory that costs more. 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.

Procurement 52

Procurement Pricing POS Systems Portion Control 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