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

The Restaurant Times

JULY 20, 2020

To run a successful cloud kitchen business, there are multiple moving parts that affect the overall profitability; therefore, it is important to monitor them carefully. By calculating these metrics, operators can quickly analyze their businesses’ performance and determine any specific areas that require improvements.

Pricing 90

Pricing Kitchen Operations Procurement Catering 90

Synergy Suite

NOVEMBER 9, 2023

At its core, waste and food cost control is a strategic approach to managing expenses associated with the procurement, preparation, and disposal of food in a restaurant. A closer look at supplier relationships within allows for strategic decisions regarding procurement, ensuring the sourcing of quality ingredients at optimal prices.

Portion Control 52

Portion Control Procurement Training Communication 52

The Restaurant Times

DECEMBER 21, 2021

As a dark kitchen owner, you don’t have to incur huge rental, operational, or labour costs. Dark kitchens do not have to worry about ambience, and hence, can focus more on providing good quality food at low prices. They only need to invest in kitchen infrastructure, and that too is a one-time investment.

Procurement 98

Procurement Kitchen Operations Marketing Pricing 98

Synergy Suite

JUNE 27, 2023

The integration between inventory management and purchasing allows for seamless procurement of ingredients and supplies, automating the purchasing process based on inventory levels and pre-set reorder points. This information helps in making data-driven decisions regarding menu optimization, pricing strategies, and marketing campaigns.

POS Systems 52

POS Systems Scheduling Information Procurement 52

The Restaurant Times

OCTOBER 12, 2020

This greatly helps make vital decisions about menu price, service capacity, and table turnover to boost the overall revenue and profits. Inventory reports such as raw ingredient procurement, inventory tracking, inventory reorder, etc. Inventory Reports. Inventory management is one of the most crucial aspects of running a restaurant.

POS Systems 52

POS Systems Procurement Kitchen Operations Article 52