Cost Reduction Customer Service Pricing Training 
Modern Restaurant Management
JANUARY 30, 2024
Typical restaurant KPIs involve monitoring costs around food, labor and supplies, pricing adjustments, table turnover rates during peak periods, customer wait times, promotion effectiveness, brand sentiment on review sites, and training completion rates. Define the one or two KPIs most critical for your top growth goals.
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.
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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.
Synergy Suite
NOVEMBER 2, 2023
Periodically evaluating staffing levels during different shifts and adjusting schedules based on customer demand ensures a fine balance between providing quality service and controlling costs. Evaluate staff scheduling and labor efficiency by comparing labor costs to customer traffic.
Modern Restaurant Management
DECEMBER 16, 2019
For the first time, Tripleseat conducted a survey to share with leaders in hospitality the amount of hours professionals put into each event to make sure that every one of their clients' events are a success, as well as their experience in the industry, type of training received, salary earned, among others. percent at hotels.
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