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Restaurant Online Ordering System Market Overview and Growth Drivers

LimeTray

Operational Excellence and Cost Reduction Want to cut down costs and refine your restaurant operations? This solution offers instant integration with your POS system, improving communication and order management between your front-of-house and kitchen teams. Read more here !

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Prime Costs: Understanding and Application for Restaurants

Synergy Suite

Labor costs can be further divided into two main categories: Back-of-House (BOH) Labor: This includes kitchen staff, such as chefs, cooks, and dishwashers, who are responsible for food preparation and maintaining kitchen cleanliness. Implementing strategies to manage these expenses can lead to cost savings.

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MRM Research Roundup: Mid-December 2019 Edition

Modern Restaurant Management

The science behind cultured meat production is relatively well-established; the main challenges are to do with cost reduction and scale up.Both require significant investment into equipment, such as high efficiency, large scale bioreactors, and process engineering, so companies will be keen to secure additional funding.

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