This site uses cookies to improve your experience. By viewing our content, you are accepting the use of cookies. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country we will assume you are from the United States. View our privacy policy and terms of use.

Remove Kitchen Operations Remove Portion Control Remove Pricing Remove Procurement
article thumbnail

Utilizing Waste and Food Cost Control Data in Restaurants

Synergy Suite

NOVEMBER 9, 2023

From deciphering the components of the equation to scrutinizing key data points, let’s delve into the essential elements that define effective cost control in the culinary world. What is Waste and Food Cost Control? This holistic management ensures not only financial prudence but also promotes sustainability and operational efficiency.

Portion Control 52
Portion Control Procurement Training Communication 52
article thumbnail

Gross Profit Margin: A Guide for Restaurants

Synergy Suite

OCTOBER 12, 2023

In the restaurant context, this encompasses the expenses associated with ingredients and other direct production costs, excluding operating costs like labor, rent, and utilities. Analyze the gross profit margin to understand how efficiently you’re managing costs and pricing your menu items.

Portion Control 52
Portion Control Pricing Accounting Procurement 52
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

 

Stay Connected

Join 19,000+ Insiders by signing up for our newsletter

About
About
Editions
Editions
Topics
Powered by Aggregage | Terms and Conditions | Your California Rights and Privacy Policy
© Aggregage 2024