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. Workers will access apps to take a shift or two rather than working a consistent schedule.

Pricing 167

Pricing Portion Control Budgeting Marketing 167

Modern Restaurant Management

SEPTEMBER 15, 2020

TIPs offers training for individuals on the responsible sale, service and consumption of alcohol. It comes in single-use, portion-controlled pouches for easy distribution to diners eating in or taking out. For general support of Liberty’s Kitchen’s food service training program and emergency food provisions.

Marketing 162

Marketing Sanitation Multi-Unit Operations Information 162