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. Phil Gadd, owner of The Loaf Bakery, said their company saved on labor costs by 4% when they used 7shifts with their POS system.

Portion Control 78

Portion Control Pricing L&D POS Systems 78

7 Shifts

AUGUST 26, 2021

Restaurant & Retail Revel(ations) by Revel Systems brings you a wealth of business insights and best practices from tenured leaders in the food, beverage and retail industry. Restaurant & Retail Revel(ations). Revel in the advice and perspective of hospitality leaders anywhere and anytime! podcast website.

POS Systems 78

POS Systems Server Marketing Blog 78

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. Employ a POS system that comes with comprehensive recipe management and inventory management features. The formula is :

POS Systems 52

POS Systems Portion Control Training Procurement 52

Synergy Suite

OCTOBER 5, 2023

It represents the total income generated from selling food, beverages, and other services. It’s important to keep detailed records of daily sales, which can be recorded through the point-of-sale (POS) system. Schedule a demo today to see how SynergySuite can help you take your restaurant business to the next level.

Catering 52

Catering Information Events Labor Cost Controls 52

7 Shifts

MAY 1, 2024

On a similar note, when searching for a modern cloud-based POS system to keep track of your sales, look for one that can be integrated into other restaurant software. Some of the best POS systems you can try include Toast, TouchBistro, and Square. What can 7shifts do for you?

Bookkeeping 88

Bookkeeping Accounting POS Systems Scheduling 88

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