The Restaurant Times

JUNE 30, 2021

Furthermore, a manager should also handle any supply chain issues and the procurement of raw materials. He is responsible for optimizing the menu taking into account the ingredients used per dish. Optimum coordination and optimization between the two will increase customer satisfaction. .

Budgeting 52

Budgeting Training Procurement Customer Service 52

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. Be prepared to adjust your calculations to account for seasonal fluctuations.

Portion Control 52

Portion Control Scheduling Pricing Training 52

Modern Restaurant Management

MARCH 11, 2020

This edition of MRM News Bites features a double dose from US Foods, SpotOn Transact, DoorDash Kitchens, Virtual Restaurant Consulting, Tripleseat and Gather, wagamama, Toast, The Gluten Intolerance Group, Instawork and StaffMate Online, Procurant and Yellofin, Sift, 7shifts, ParTech, Revel Systems and Como, Kabbage, Bluecrew and Cuboh.

Procurement 154

Procurement Marketing Scheduling Events 154

Modern Restaurant Management

MAY 27, 2020

Production of PPE through Aramark’s uniforms division and procurement of PPE. Washroom station installation and servicing. As an example, the spread of germs from food handlers to food accounts for 89% of all foodborne illnesses that are contracted in restaurants. Contactless delivery and drop off for catering.

L&D 176

L&D Sanitation Marketing Download 176