The Restaurant Times

SEPTEMBER 4, 2020

Pricing menu items for your restaurant business is one of the most challenging yet essential tasks. There are multiple ways of pricing the restaurant menu correctly. Or, serve meals at lower prices than your competitors. You can also work around your margins and quote a price that covers the essential cost. Direct Costs.

Pricing 52

Pricing Portion Control Customer Service Accounting 52

Synergy Suite

OCTOBER 12, 2023

In this article, we explore what gross profit margin is, how to calculate it, and how it is distinguished from other profitability metrics like net and operating margins. Gross profit margin is a fundamental financial metric that reveals the percentage of revenue left after accounting for the cost of goods sold (COGS).

Portion Control 52

Portion Control Pricing Accounting Procurement 52

MBB Hospitality

NOVEMBER 15, 2023

This article explores effective strategies for controlling food costs while maximizing restaurant revenue. It involves tracking the cost of each ingredient, understanding seasonality, and recognizing price fluctuations. Leveraging technology can streamline these processes, reducing waste and ensuring precise portion control.

Training 52

Training Pricing Portion Control POS Systems 52

The Restaurant Times

OCTOBER 5, 2020

This article explains how restaurants in Saudi Arabia can calculate the net restaurant profit margin and improve it over a period of time. . One can calculate the net restaurant profit margin for an accounting period by dividing net income by sales. Negotiate better prices with suppliers. The formula is : .

POS Systems 52

POS Systems Portion Control Training Procurement 52