Accounting Kitchen Operations Portion Control Scheduling 
Synergy Suite
NOVEMBER 9, 2023
This holistic management ensures not only financial prudence but also promotes sustainability and operational efficiency. Monitor portion control and inventory to control costs. This proactive approach not only reduces excessive food waste but also fosters a more streamlined and cost-effective culinary operation.
Synergy Suite
OCTOBER 12, 2023
Gross profit margin is a fundamental financial metric that reveals the percentage of revenue left after accounting for the cost of goods sold (COGS). In the restaurant context, this encompasses the expenses associated with ingredients and other direct production costs, excluding operating costs like labor, rent, and utilities.
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