Synergy Suite

NOVEMBER 30, 2023

Understanding and managing prime costs is vital for several reasons: Profitability: Prime costs, comprising both the cost of goods sold (COGS) and labor expenses, typically account for the largest portion of a restaurant’s expenses. Controlling them effectively can significantly impact your bottom line.

Portion Control 52

Portion Control Scheduling Pricing Training 52

Synergy Suite

APRIL 18, 2024

It also takes into account any food wastage, spoilage, or pilferage that may occur during storage or preparation. The last two are less ideal since more people are ordering takeout or delivery than ever before, but if it helps put money back in your budget, why not give it a try? Examine your menu. Offer delivery or takeout options.

Pricing 52

Pricing Portion Control Accounting Training 52

7 Shifts

MAY 31, 2021

The term can refer to the logistics of any and all tasks in a restaurant, including its finances, its kitchen, its staff, and its service model. For successful implementation of these processes, restaurants often rely on tools for accountability and optimization, including technology, templates, systems, and planners. Customer Service.

Server 145

Server Scheduling Portion Control Customer Service 145

Modern Restaurant Management

SEPTEMBER 15, 2020

It comes in single-use, portion-controlled pouches for easy distribution to diners eating in or taking out. A restaurant’s main goal is to sell good food and provide a great customer experience. Each pouch includes a barcode so that operators can also offer the product as an item to purchase. Leanpath Scout.

Marketing 162

Marketing Sanitation Multi-Unit Operations Information 162