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.
Synergy Suite
NOVEMBER 30, 2023
Operating a thriving restaurant involves more than merely presenting delectable dishes and designing a welcoming ambiance. Controlling them effectively can significantly impact your bottom line. Be prepared to adjust your calculations to account for seasonal fluctuations.
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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.
Modern Restaurant Management
JUNE 19, 2020
Once they’ve created an account, they can?immediately?begin "As restaurateurs adjust and prepare for the new reality they face upon reopening, it's incredibly important to take into account the ongoing health & safety of guests and team members," said Jordan Boesch, 7shifts CEO. "According immediately?begin
Modern Restaurant Management
SEPTEMBER 15, 2020
It comes in single-use, portion-controlled pouches for easy distribution to diners eating in or taking out. Compliance presents an extreme challenge for the majority of businesses who are interested in making their facilities as safe as possible. WinCup has a clear head start in responding to these ongoing changes.
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