Les Roches

JANUARY 11, 2024

The focus is on ide­ntifying and capitalizing on new growth opportunities within the curre­nt customer base as well as attracting ne­w customers. Key areas of improve­ment include sales, marke­ting, customer service and product offe­rings, with the ultimate goal of maximizing revenues in all possible areas.

Definition 52

Definition Pricing Training Marketing 52

Synergy Suite

NOVEMBER 30, 2023

Why Prime Costs Matter in the Restaurant Business The significance of prime costs lies in their comprehensive representation of direct expenses associated with both the production of culinary offerings and the workforce essential to their creation. Kitchen Supplies: Utensils, cookware, and small appliances used in food preparation.

Portion Control 52

Portion Control Scheduling Pricing Training 52

Synergy Suite

NOVEMBER 2, 2023

When you’re looking for a good labor cost percentage, lower is better. If for example your labor cost percentage is 50%, things probably aren’t going too well financially. Track labor costs as a percentage of revenue. Efficient staff scheduling and management can help optimize this metric.

Scheduling 52

Scheduling Training Information Cost Reduction 52

Modern Restaurant Management

DECEMBER 16, 2019

Verbal skills, customer service and multi-tasking are the top 3 skills needed to work in the events industry. "The Global food prices are rising worldwide. Twenty-six countries in the index report food price inflation of 5 percent or higher in the past year. percent hold more than 500 events. percent at hotels.

Events 128

Events Pricing Marketing Cost Reduction 128