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
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.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
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
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.
Synergy Suite
APRIL 18, 2024
It also takes into account any food wastage, spoilage, or pilferage that may occur during storage or preparation. Train staff. It can be rewarding to train staff on upselling and cross-selling techniques. You will improve portion control and avoid over-purchasing ingredients. Offer delivery or takeout options.
The Restaurant Times
OCTOBER 5, 2020
One can calculate the net restaurant profit margin for an accounting period by dividing net income by sales. Adopt measures to decrease the amount of food you throw away by focusing on correct portion control. Hire qualified staff and provide them with proper training to be efficient and more productive.
7 Shifts
MAY 31, 2021
For successful implementation of these processes, restaurants often rely on tools for accountability and optimization, including technology, templates, systems, and planners. Portion control in the kitchen saves on inventory, which helps keep the restaurant profitable. Areas of restaurant operations.
Expert insights. Personalized for you.
52 
Let's personalize your content