Cost Reduction and Front of House - Hospitality Management Today

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Cost Reduction

Front of House

Prime Costs: Understanding and Application for Restaurants

Synergy Suite

NOVEMBER 30, 2023

Labor costs can be further divided into two main categories: Back-of-House (BOH) Labor: This includes kitchen staff, such as chefs, cooks, and dishwashers, who are responsible for food preparation and maintaining kitchen cleanliness. Implementing strategies to manage these expenses can lead to cost savings.

Portion Control

Portion Control Scheduling Pricing Training

MRM Research Roundup: Mid-December 2019 Edition

Modern Restaurant Management

DECEMBER 16, 2019

The science behind cultured meat production is relatively well-established; the main challenges are to do with cost reduction and scale up.Both require significant investment into equipment, such as high efficiency, large scale bioreactors, and process engineering, so companies will be keen to secure additional funding.

Events

Events Pricing Marketing Cost Reduction

Prime Costs: Understanding and Application for Restaurants

MRM Research Roundup: Mid-December 2019 Edition

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