Synergy Suite

OCTOBER 12, 2023

Analyze the gross profit margin to understand how efficiently you’re managing costs and pricing your menu items. Gross profit is a critical indicator of the core profitability of a restaurant’s menu items, reflecting how efficiently it manages costs and pricing.

Portion Control 52

Portion Control Pricing Accounting Procurement 52

7 Shifts

JULY 25, 2024

Profitability remains a challenge for many restaurants, especially with prices for ingredients and labor going up. Special events and private dining Special events and private dining provide restaurants with the opportunity to charge premium prices for customized menus and exclusive services.

Special Events 97

Special Events Catering Events Workshop 97

Synergy Suite

DECEMBER 21, 2023

Portion Control Issues Inconsistent portion control during food preparation can also lead to inventory variance. If your chefs and kitchen staff are not following standardized portion sizes, it can result in overuse of ingredients and increased food costs.

Portion Control 52

Portion Control Information Menu Planning Training 52

Synergy Suite

OCTOBER 26, 2023

A high COGS percentage signals that a significant portion of revenue is channeled towards covering production costs, potentially impacting overall profitability. Understanding these trends can help you make informed decisions about pricing, menu adjustments, and inventory management.

Pricing 52

Pricing Portion Control Communication Menu Planning 52

Synergy Suite

APRIL 18, 2024

For example: $50,000 worth of initial inventory + $25,000 worth of inventory purchased – $45,000 worth of ending inventory = $30,000 in actual costs (or COGS) This calculation is more accurate than cost-per-dish because you’re using tangible inventory and purchase price numbers. Raise menu prices. Train staff.

Pricing 52

Pricing Portion Control Accounting Training 52

The Restaurant Times

OCTOBER 5, 2020

Adopt measures to decrease the amount of food you throw away by focusing on correct portion control. Negotiate better prices with suppliers. Pricing and designing the menu the right way will help in cutting down the food costs marginally. Similarly, you can train your staff to multi-task. Try Decreasing Overheads.

POS Systems 52

POS Systems Portion Control Training Procurement 52

7 Shifts

MAY 31, 2021

Portion control in the kitchen saves on inventory, which helps keep the restaurant profitable. Some tools that help out in this area include restaurant accounting software, as well as processes that restrict profit loss like portion control and employee scheduling software that promotes time clocking integrity.

Server 145

Server Scheduling Portion Control Customer Service 145

Restaurant Engine

OCTOBER 27, 2021

4: Take a Look at Portion Control. Does your kitchen staff serve portions that are too big? If you are over-portioning your plates, your food costs are going to explode. You can look at price changes as well as substitutions for ingredients that are less expensive. 7: Talk with Your Suppliers. Final Thoughts.

Portion Control 90

Portion Control Article Pricing Budgeting 90

Modern Restaurant Management

DECEMBER 21, 2022

Consumers are realizing it’s a delicious wine with a good price point. Those who traditionally favor casual dining chains with full service may trade down to fast casual while those who typically dine in fast casual may dip into lower price points at fast food. " – Robin Gagnon, We Sell Restaurants. "When

Pricing 167

Pricing Portion Control Budgeting Marketing 167

The Restaurant Times

JUNE 28, 2021

However, even though you have no control over the prices of food, you can still adopt measures to control the food costs of your restaurant in the UAE. . 6 Ways To Control Food Costs Of Your Restaurant In The UAE . Track And Manage Food Prices. Tracking food prices is a good practice for restaurateurs.

Procurement 52

Procurement Pricing Portion Control POS Systems 52

The Restaurant Times

JULY 28, 2021

A well-trained chef will know the exact amount of ingredients to be used in any dish without wasting any of it. . Furthermore, the team must be trained to use various methods to monitor, reduce, and store waste sanitarily. . Until and unless these sources are identified, it will be quite impossible to control the wastage.

Portion Control 52

Portion Control Training Pricing 52

Modern Restaurant Management

DECEMBER 17, 2020

Convenience is worth the price : Consumers are also willing to pay an average of 14 percent more on their online delivery orders, implying restaurants could add a charge for the added safety and convenience this service provides. “Organizations need to offer widespread training to all managers to empower them to better lead their teams.

Travel and Tourism 167

Travel and Tourism Sanitation Marketing Training 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. Each member of the coalition is committed to responsibility. NAB Acquires SALIDO.

Marketing 162

Marketing Sanitation Multi-Unit Operations Information 162

Modern Restaurant Management

JUNE 19, 2020

” Features include: Ingredient Price Tracker — Monitor item price fluctuations to audit and avoid vendor discrepancies. Product Catalog — View and manage the details of all products the restaurant has purchased, including units of measurement, price, and quantity. Ecolab Science Certified Program. Ecolab Inc.

Sanitation 145

Sanitation Information Marketing Document 145