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.

Portion Control 52

Portion Control Pricing Accounting Procurement 52

Synergy Suite

MARCH 20, 2024

The manager also handles customer complaints and feedback, coordinates with the kitchen staff, and manages inventory and supplies. Some key duties of a restaurant manager include handling employee scheduling, creating work schedules, hiring and training new staff, and implementing policies and procedures to ensure a smooth running operation.

Front of House 52

Front of House Back of House Server Customer Service 52

The Restaurant Times

MAY 13, 2020

Not being limited to a physical location means that cloud kitchen brands can create, update, or change the menu to suit the various business needs without impacting customer satisfaction. Cloud kitchens have an inbuilt ability to optimize their processes, ordering mechanisms, and staff scheduling based on changing customer preferences.

Catering 90

Catering Front of House Communication Kitchen Operations 90

Modern Restaurant Management

APRIL 14, 2020

Without downloading an app or creating an account, diners can order using any device to enter contact-free orders, payment information, and schedule food pickup. One commercial kitchen, the OKC , wanted to share every step of their process so organizations around the country can create an impact in their local communities.

Information 212

Information Download Marketing Accounting 212

Synergy Suite

NOVEMBER 9, 2023

As you’re aware, there are several costs to take into account when running your restaurant, so the lower you can get your food cost percentage while still maintaining quality menu offerings, the better. This not only streamlines kitchen operations but also ensures consistency in every dish.

Portion Control 52

Portion Control Procurement Training Communication 52

EATER

FEBRUARY 10, 2021

They walked experts through the dining room to identify high-risk elements of the operation, and they brainstormed ways to sanitize and socially distance — stocking disposable plates, doing away with self-service coffee, and restricting entry to limited, scheduled seatings.

Sanitation 114

Sanitation Travel and Tourism Scheduling Accounting 114

EATER

MAY 9, 2023

She notes that some restaurants might charge more for a wedding to account for the fact that weddings generally involve more meetings, like a florist, photographer, and parents needing walk-throughs of the space. Like at Frankies, the only wedding upcharge at Redbird is event length, according to owner Amy Knoll Fraser.

Events 84

Events Catering Reservations Event Coordination 84

Modern Restaurant Management

DECEMBER 27, 2019

“We’re thrilled that Appetize and Restaurant365, two leaders in cloud-based restaurant solutions, have partnered to deliver a single streamlined POS, accounting, and operations platform for restaurants to maximize revenues.”

Workshop 123

Workshop Marketing Accounting L&D 123

Modern Restaurant Management

OCTOBER 29, 2020

. “Artificial intelligence and automation have been an area White Castle has wanted to experiment with to optimize our operations and provide a better work environment for our team members,” said Lisa Ingram, CEO of White Castle. “We believe technology like Flippy ROAR can improve customer service and kitchen operation.

Catering 143

Catering Marketing Communication Events 143