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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 52
Portion Control Scheduling Pricing Training 52
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MRM Research Roundup: Mid-December 2019 Edition

Modern Restaurant Management

DECEMBER 16, 2019

“Science will interlace with the food supply chain to boost yields and combat climate change. Celebrating the sustainable, health and cost benefits of lab-grown food will be crucial in educating consumers about nature-identical alternatives. High-tech Harvests. Nevertheless, this may be the most likely outcome.

Events 128
Events Pricing Marketing Cost Reduction 128
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