Budgeting Portion Control Pricing Supply Chain 
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.
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.
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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. It’s now been six months; the at-home eating habits we had at the beginning of the pandemic are shifting as supply chains (for now) stabilize.
Modern Restaurant Management
DECEMBER 21, 2022
Development will be deliberate and strategic as supply chain will remain a challenge in the new year." 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.
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. Leanpath Scout.
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