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? Monitor portion control and inventory to control costs.

Portion Control 52

Portion Control Procurement Training Communication 52

Synergy Suite

NOVEMBER 30, 2023

They serve as a compass, guiding decisions on pricing strategies, menu development, and staffing levels, ultimately influencing the delicate balance between offering high-quality cuisine and ensuring the establishment’s profitability. For restaurant owners and managers, understanding and effectively managing prime costs are paramount.

Portion Control 52

Portion Control Scheduling Pricing Training 52

Synergy Suite

OCTOBER 12, 2023

Analyze the gross profit margin to understand how efficiently you’re managing costs and pricing your menu items. Gross profit is a critical indicator of the core profitability of a restaurant’s menu items, reflecting how efficiently it manages costs and pricing.

Portion Control 52

Portion Control Pricing Accounting Procurement 52

The Restaurant Times

OCTOBER 5, 2020

Adopt measures to decrease the amount of food you throw away by focusing on correct portion control. Negotiate better prices with suppliers. Pricing and designing the menu the right way will help in cutting down the food costs marginally. Try Decreasing Overheads. Reducing waste from spoilage and ordering mistakes.

POS Systems 52

POS Systems Portion Control Training Procurement 52

Synergy Suite

OCTOBER 26, 2023

A high COGS percentage signals that a significant portion of revenue is channeled towards covering production costs, potentially impacting overall profitability. Understanding these trends can help you make informed decisions about pricing, menu adjustments, and inventory management.

Pricing 52

Pricing Portion Control Communication Menu Planning 52

Modern Restaurant Management

JUNE 19, 2020

” Features include: Ingredient Price Tracker — Monitor item price fluctuations to audit and avoid vendor discrepancies. Product Catalog — View and manage the details of all products the restaurant has purchased, including units of measurement, price, and quantity. Benefits anyone who has a busy schedule.

Sanitation 145

Sanitation Information Marketing Document 145