Modern Restaurant Management
NOVEMBER 8, 2019
Portion Control Food Scale. Portion control food scales are used in restaurant kitchens to make sure that the portion size of your serving is consistent. By making sure that you dish out properly sized portions, you can save money and manage your inventory better. Digital Price Computing Scale.
Synergy Suite
NOVEMBER 9, 2023
Monitor portion control and inventory to control costs. 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. Keep an eye on food waste and implement strategies to reduce it.
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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.
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). These metrics go beyond merely counting revenue and expenses; they reveal the core profitability of the business, while accounting for various financial components.
MBB Hospitality
NOVEMBER 15, 2023
Leveraging technology can streamline these processes, reducing waste and ensuring precise portion control. When engineering your menu, consider the contribution margin of each item—that is, the actual dollar amount each dish contributes to overhead after accounting for food costs.
Synergy Suite
APRIL 18, 2024
It also takes into account any food wastage, spoilage, or pilferage that may occur during storage or preparation. Let’s face it, post-COVID, many of us prefer to eat in the comfort of our home, so as long as the additional expenses are accounted for, this is a great way to boost revenues. Offer delivery or takeout options.
The Restaurant Times
SEPTEMBER 4, 2020
Restaurants must maintain an account for the price fluctuation of items such as fruits, vegetables, and meat, according to seasonal or economic factors such as inflation and taxes. Standard portion cost is the cost of serving one food item or beverage as per the standard recipe. constitute the indirect costs. . Volatile Food Costs.
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