Synergy Suite

MAY 16, 2023

Cost Reduction and Waste Prevention By having better visibility into inventory levels and usage patterns, restaurants can identify opportunities to reduce waste and control costs. This integration allows for accurate inventory tracking, automatic stock updates, and faster decision-making regarding menu changes or promotions.

Definition 52

Definition POS Systems Vendor Management Scheduling 52

Synergy Suite

NOVEMBER 2, 2023

Periodically evaluating staffing levels during different shifts and adjusting schedules based on customer demand ensures a fine balance between providing quality service and controlling costs. Evaluate staff scheduling and labor efficiency by comparing labor costs to customer traffic. Invest in automation and technology solutions (e.g.,

Scheduling 52

Scheduling Training Information Cost Reduction 52

Synergy Suite

DECEMBER 5, 2023

Focus on reducing both fixed and variable costs: Food Cost Control: Monitor your food inventory, reduce waste, negotiate with suppliers, and consider menu engineering to highlight high-margin items. Labor Efficiency: Schedule staff efficiently, cross-train employees, and implement technology to streamline operations.

Pricing 52

Pricing Budgeting Information Marketing 52