Modern Restaurant Management

DECEMBER 21, 2021

While the restaurant industry has experienced major supply chain and labor issues throughout the pandemic, it is now reaching a tipping point. While supply chain issues will likely decrease over the course of 2022, wage inflation represents a new status quo on the bottom line. Optimize the Supply Chain.

Kitchen Operations 196

Kitchen Operations Back of House Pricing Marketing 196

Modern Restaurant Management

JANUARY 13, 2023

Since the pandemic, restaurants have endured a plethora of issues ranging from fluctuating dining restrictions to supply chain issues to rising food prices. Evidently, restaurants will still have to work to meet increased demand, and customer service must be a focal point even when tightening budgets.

Back of House 211

Back of House Budgeting Customer Service Pricing 211

Modern Restaurant Management

JANUARY 24, 2022

When properly deployed, they can transform the employee experience by improving daily operations, syncing front-of-house and back-of-house communication and execution, and delivering a memorable dining experience that won’t send staff to the walk-in cooler for a good cry.

Back of House 223

Back of House Front of House Server Budgeting 223

Modern Restaurant Management

DECEMBER 1, 2021

It can help you to stay on time and within budget while causing as little disruption as possible. Your back-of-house equipment may well be long overdue for upgrades. This doesn’t mean you should cut corners by bringing in the lowest-priced contractors. Knowing the Right Time. Arranging Your Finances.

Strategic Planning 202

Strategic Planning Front of House Accounting Scheduling 202

Synergy Suite

APRIL 18, 2024

For example: $50,000 worth of initial inventory + $25,000 worth of inventory purchased – $45,000 worth of ending inventory = $30,000 in actual costs (or COGS) This calculation is more accurate than cost-per-dish because you’re using tangible inventory and purchase price numbers. Raise menu prices. Examine your menu.

Pricing 52

Pricing Portion Control Accounting Training 52

Synergy Suite

JUNE 6, 2023

Budgeting and Forecasting These software solutions often include budgeting and forecasting features, allowing restaurant owners to set financial goals and track performance against targets. Each revenue stream may have different pricing models, discounts, and promotional offers.

Accounting 52

Accounting POS Systems Budgeting Bookkeeping 52

Modern Restaurant Management

DECEMBER 21, 2022

Reduce portion sizes slightly to maintain menu prices but account for increased costs. Don’t be afraid to increase price. Don’t be afraid to increase price. Do a budget and work on predicting cash needs the next 60-90 days. However, when the pandemic hit people were less sensitive to prices.

POS Systems 197

POS Systems Pricing Front of House Marketing 197