Modern Restaurant Management

JUNE 21, 2023

To ensure a healthy profit margin, a restaurant must manage five buckets, from the “Prime Cost” (food, beverage and labor costs) to “Overhead” (everything that is not food, beverage and labor) and Common Area Maintenance (building, taxes and insurance).

Maintenance 180

Maintenance POS Systems Pricing Presentation 180

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. This includes the cost of ingredients, rent, equipment, depreciation, interest and taxes, repairs, wages, utilities, and maintenance.

POS Systems 52

POS Systems Portion Control Training Procurement 52

7 Shifts

MAY 23, 2024

To calculate a recipe's ingredients cost, use the formula: Cost of Ingredients = [Cost of Ingredient Purchased/Quantity of Ingredient purchased] x Quantity Needed In Recipe Food Sales Your food sales allow you to gain insight into which dishes bring in the profits and determine which items on your menu aren't as profitable.

Budgeting 88

Budgeting Bookkeeping Accounting Scheduling 88