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. For restaurant owners and managers, understanding and effectively managing prime costs are paramount.

Portion Control 52

Portion Control Scheduling Pricing Training 52

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

7 Shifts

MAY 31, 2021

Portion control in the kitchen saves on inventory, which helps keep the restaurant profitable. How is the restaurant's budget broken down between key expenses like food costs, labor, and fixed costs? Customer Service. Customer service can make or break a guest experience. Service Model.

Server 145

Server Scheduling Portion Control Customer Service 145

Modern Restaurant Management

SEPTEMBER 15, 2020

It comes in single-use, portion-controlled pouches for easy distribution to diners eating in or taking out. To kick off its “Eat for the Earth” campaign, Just Salad will offer its Climatarian Menu items at a price reflecting their individual carbon footprints on September 17 only.

Marketing 162

Marketing Sanitation Multi-Unit Operations Information 162