Food & Beverage Portion Control Scheduling 
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.
7 Shifts
JULY 5, 2024
Boost profits on food and other items As you review your restaurant P&L regularly, you can see which areas of your business are performing well and which could be improved. Reviewing and optimizing staff schedules can make a big difference. You may need to adjust your staff schedules to align better with peak dining times.
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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.
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. Workers will access apps to take a shift or two rather than working a consistent schedule.
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.
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