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

MBB Hospitality

NOVEMBER 15, 2023

It involves tracking the cost of each ingredient, understanding seasonality, and recognizing price fluctuations. This granular approach helps in making informed decisions about menu design, portion sizes, and pricing, ensuring that each dish contributes positively to your bottom line.

Pricing 52

Pricing Training Portion Control POS Systems 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

EATER

OCTOBER 13, 2020

The obsessive routine helped with everyone’s anxiety: When the news seemed to change hourly in March and April, knowing exactly what was for dinner each night was a small point of control. Got the budget for it? However, most children seem to hate these tricks. Buyer beware. Pick a night for experiments. Preorder some new cookbooks.

Menu Planning 82

Menu Planning Portion Control Budgeting Pricing 82

Restaurant Engine

OCTOBER 27, 2021

4: Take a Look at Portion Control. Does your kitchen staff serve portions that are too big? If you are over-portioning your plates, your food costs are going to explode. Make sure you know how much of your extra-large portions is being thrown away. Another of the biggest draws on your budget is staff costs.

Portion Control 90

Portion Control Article Pricing Budgeting 90

Modern Restaurant Management

DECEMBER 21, 2022

Rising Consumer Expectations : Recession fears will cause many consumers to be more discerning with their food and beverage budget, and bar and restaurant owners will continue to battle over wallet share. Consumers are realizing it’s a delicious wine with a good price point. – Lori Bolin, President of BrewLogix.

Pricing 167

Pricing Portion Control Budgeting Marketing 167

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? Ultimately, every decision made in a restaurant boils down to finances.

Server 145

Server Scheduling Portion Control Customer Service 145