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.
The Restaurant Times
SEPTEMBER 4, 2020
Pricing menu items for your restaurant business is one of the most challenging yet essential tasks. There are multiple ways of pricing the restaurant menu correctly. Or, serve meals at lower prices than your competitors. You can also work around your margins and quote a price that covers the essential cost. Direct Costs.
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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). Analyze the gross profit margin to understand how efficiently you’re managing costs and pricing your menu items.
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
They serve as a compass, guiding decisions on pricing strategies, menu development, and staffing levels, ultimately influencing the delicate balance between offering high-quality cuisine and ensuring the establishment’s profitability. Controlling them effectively can significantly impact your bottom line.
MBB Hospitality
NOVEMBER 15, 2023
It involves tracking the cost of each ingredient, understanding seasonality, and recognizing price fluctuations. This granular approach helps in making informed decisions about menu design, portion sizes, and pricing, ensuring that each dish contributes positively to your bottom line.
Synergy Suite
APRIL 18, 2024
It also takes into account any food wastage, spoilage, or pilferage that may occur during storage or preparation. Finally, do you need to adjust your menu prices or is the current price where it needs to be from both customer and business standpoints? Raise menu prices. See a more in-depth explanation of COGS here.
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