Modern Restaurant Management

JANUARY 30, 2024

For example, an aggressive table turn target could unduly pressure servers to rush patrons, impairing their experience. Poorly vetted moves strain capabilities across kitchens, servers, support staff and systems. KPIs can't be set up in ways that make it harder for other departments to deliver expected outcomes.

Cost Reduction 203

Cost Reduction Server Training Customer Service 203

The Restaurant Times

OCTOBER 29, 2020

Part-time help can prove to be a great labor cost reduction strategy for restaurants. The kitchen team can be assigned the purpose of keeping food costs under control. Similarly, all the servers can be assigned to generate a certain sales figure. Invest In Hiring.

Training 40

Training Cost Reduction Scheduling Server 40

Synergy Suite

DECEMBER 5, 2023

Common fixed costs in the restaurant industry include: Rent: Your monthly lease or rental payments for your restaurant space. Salaries and Wages: The salaries of your staff, including chefs, servers, and managerial roles. Insurance: Costs for property and liability insurance to protect your business.

Pricing 52

Pricing Budgeting Information Marketing 52

Synergy Suite

DECEMBER 14, 2023

Cost Reduction One of the most direct benefits of an improved inventory turnover ratio is the reduction in holding costs. Lower inventory turnover ratio often results in higher holding costs as your capital is tied up in inventory that isn’t being sold quickly.

Menu Planning 52

Menu Planning Information Procurement Training 52

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

Lithos POS

APRIL 19, 2024

In response to this, the restaurant’s customizable menu system allows the waiter/server to easily modify the order according to the guest’s preferences. They can adjust the order, ensuring that the plant-based protein patty is substituted for the regular patty, and the olive slices are added as toppings.

POS Systems 52

POS Systems Catering Cost Reduction Blog 52