7 Shifts

SEPTEMBER 6, 2024

The cost of goods sold (COGS) is a restaurant metric that shows you the cost of all ingredients used to prepare a menu item, including the food, beverage costs, and other direct expenses. One way to control packaging costs is switching from branded, custom-printed boxes to high-quality but unbranded containers.

Portion Control 78

Portion Control Pricing L&D POS Systems 78

7 Shifts

JULY 5, 2024

For example, training your kitchen staff on portion control can reduce food waste, and teaching your servers to upsell high-margin items can boost sales. Let’s explore the seven main components of restaurant P&L statements.

Scheduling 97

Scheduling Portion Control Cost Reduction Accounting 97

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

Modern Restaurant Management

DECEMBER 21, 2022

While rising keg costs are a concerning trend, better bars and restaurants will respond by dialing-in their draft beverage program to more accurately reflect the variety of styles and profiles their customers demand.

Pricing 167

Pricing Portion Control Budgeting Marketing 167

Modern Restaurant Management

SEPTEMBER 15, 2020

It comes in single-use, portion-controlled pouches for easy distribution to diners eating in or taking out. “Climate-smart eating should be easy, and our Climatarian menu takes the guesswork out of making sustainable food choices,” said Sandra Noonan, Chief Sustainability Officer of Just Salad.

Marketing 162

Marketing Sanitation Multi-Unit Operations Information 162