Modern Restaurant Management

FEBRUARY 28, 2024

Adopting local procurement underscores freshness, while expanded menu selections cater to diverse dietary preferences. Fine-tuned scheduling, proactive management, and continuous training harmonize staff efforts with the fast-paced QSR landscape, ensuring teams align with business goals and evolving demands.

POS Systems 117

POS Systems Catering Procurement Menu Planning 117

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. Time and Attendance Labor and employee scheduling is closely tied to time and attendance tracking.

POS Systems 52

POS Systems Scheduling Information Procurement 52

Synergy Suite

DECEMBER 14, 2023

Menu planning and item selection Menu planning and item selection play a pivotal role in influencing inventory turnover ratio for restaurants. Strategic menu planning involves balancing popular, high-margin items with perishable goods to minimize excess inventory.

Menu Planning 52

Menu Planning Information Procurement Training 52

Synergy Suite

OCTOBER 26, 2023

Training staff on proper handling and storage procedures is essential to prevent unnecessary spoilage. Restaurants can also explore creative ways to repurpose excess ingredients, turning potential waste into innovative menu offerings.

Pricing 52

Pricing Portion Control Communication Menu Planning 52