Synergy Suite

APRIL 18, 2024

By effectively managing revenue and expenses, you can maximize your restaurant’s profits, reduce food waste, and ensure the long-term sustainability of your business. Finally, do you need to adjust your menu prices or is the current price where it needs to be from both customer and business standpoints? Train staff.

Pricing 52

Pricing Portion Control Accounting Training 52

The Restaurant Times

OCTOBER 5, 2020

Gross Revenue is the sales revenue generated by selling food, beverages, and merchandise plus additional gains, i.e., income from a transaction that doesn’t come from regular business operations. Adopt measures to decrease the amount of food you throw away by focusing on correct portion control.

POS Systems 52

POS Systems Portion Control Training Procurement 52

Modern Restaurant Management

DECEMBER 17, 2020

. “This is a challenging time for both consumers and businesses. “It’s encouraging to see consumers continue to rally and support local businesses, with many planning to purchase merchandise, specialty items and gift cards as holiday gifts.”

Travel and Tourism 167

Travel and Tourism Sanitation Marketing Training 167

Synergy Suite

OCTOBER 26, 2023

This approach not only enhances customer satisfaction through menu familiarity but also allows for better control over costs, ensuring a resilient and sustainable business model in the face of market uncertainties. Training staff on proper handling and storage procedures is essential to prevent unnecessary spoilage.

Pricing 52

Pricing Portion Control Communication Menu Planning 52

The Restaurant Times

JUNE 28, 2021

They should be trained to chop the raw material themselves in the correct portions rather than buying pre-chopped inventory that costs more. Cut back tiny portions of food while keeping the selling price the same to avoid inflated food costs. . If not taken care of, rising food costs can incur heavy losses to your business.

Procurement 52

Procurement Pricing POS Systems Portion Control 52

7 Shifts

MAY 31, 2021

Portion control in the kitchen saves on inventory, which helps keep the restaurant profitable. Some tools that help out in this area include restaurant accounting software, as well as processes that restrict profit loss like portion control and employee scheduling software that promotes time clocking integrity.

Server 145

Server Scheduling Portion Control Customer Service 145

7 Shifts

JULY 25, 2024

“Between business dinners, big tables, corporate events, and more, there may be something to note every night.” Loyalty programs and gift cards With so much competition these days, restaurants must find ways to build customer loyalty and drive repeat business. Train staff to recommend appetizers to diners.

Special Events 97

Special Events Catering Events Workshop 97

Restaurant Engine

OCTOBER 27, 2021

You can stay on top of trends in your inventory spending so you can adjust quickly to control spending. #3: Another smart business decision is to reduce your restaurant’s waste. This includes watching your portion sizes and rotating products before they go bad. 4: Take a Look at Portion Control.

Portion Control 90

Portion Control Article Pricing Budgeting 90

LimeTray

FEBRUARY 27, 2021

Even small dessert cups and ice cream containers to hold kids-sized desserts can help ensure portion control. And lower toilets, sinks, soap dispensers, and towel dispensers can help kids who are potty trained. Train Employees. Hire good employees and train them to deal with children and children will respond to them.

Portion Control 52

Portion Control Training Presentation Blog 52

Modern Restaurant Management

DECEMBER 21, 2022

Restaurants will increasingly become more reliant on using their transaction data to inform and automate their businesses. In addition, we see the point of sales platform as taking on more of the master data management role of the business, and configuring all the content needed for any digital experience from a single platform.

Pricing 167

Pricing Portion Control Budgeting Marketing 167

Modern Restaurant Management

JUNE 19, 2020

Experienced reductions in business activity as a result of health directives related to COVID-19, and did not reduce the salaries or wages of their employees by more than 25 percent. These changes will result in a more efficient process and make it easier for businesses to realize full forgiveness of their PPP loan. My Black Receipt?,

Sanitation 145

Sanitation Information Marketing Document 145

Modern Restaurant Management

SEPTEMBER 15, 2020

“Without assistance at all levels of government, many of these businesses will be forced to close their doors. “With all that is going on, we cannot allow these businesses to be forgotten,” Swonger added. “With all that is going on, we cannot allow these businesses to be forgotten,” Swonger added.

Marketing 162

Marketing Sanitation Multi-Unit Operations Information 162