EATER

OCTOBER 13, 2020

The obsessive routine helped with everyone’s anxiety: When the news seemed to change hourly in March and April, knowing exactly what was for dinner each night was a small point of control. Vary where you get takeout, so you get rotating flavors. You will not want to do this, because going to the same pizza joint every week is comforting.

Menu Planning 85

Menu Planning Portion Control Budgeting Pricing 85

Synergy Suite

APRIL 18, 2024

By effectively managing revenue and expenses, you can maximize your restaurant’s profits, reduce food waste, and ensure the long-term sustainability of your business. You will improve portion control and avoid over-purchasing ingredients. The first section defines food costs.

Pricing 52

Pricing Portion Control Accounting Training 52

The Restaurant Times

OCTOBER 5, 2020

While there are many parameters to gauge a restaurant’s long term success, the net profit margin gives you a clear picture of whether or not it will survive in the long run. Adopt measures to decrease the amount of food you throw away by focusing on correct portion control.

POS Systems 52

POS Systems Portion Control Training Procurement 52

The Restaurant Times

SEPTEMBER 4, 2020

As a menu is exceptionally critical for your restaurant’s long-term success, it is essential to work out costs and overheads. Standard portion cost is the cost of serving one food item or beverage as per the standard recipe. Using this method, you can determine the portion cost by dividing the purchase cost with the portion.

Pricing 52

Pricing Portion Control Customer Service Accounting 52

Synergy Suite

OCTOBER 26, 2023

Restaurants should closely examine the costs associated with their suppliers, negotiating for favorable terms and ensuring that they receive quality ingredients at competitive prices. Restaurateurs must cultivate strong relationships with suppliers, leveraging their purchasing power to secure favorable terms and pricing.

Pricing 52

Pricing Portion Control Communication Menu Planning 52

7 Shifts

MAY 31, 2021

But the term itself is broad enough to impose a simple yet essential question: what exactly is the concept of restaurant operations? The term ‘restaurant operations' refers to the process by which a restaurant is run. Portion control in the kitchen saves on inventory, which helps keep the restaurant profitable.

Server 145

Server Scheduling Portion Control Customer Service 145

Modern Restaurant Management

DECEMBER 21, 2022

In terms of off-prem dining, there is a real opportunity to improve guest sentiment based on food temperature and managing wait times for curbside pick-up, takeout orders and delivery for this essential part of business operations.

Pricing 167

Pricing Portion Control Budgeting Marketing 167

Modern Restaurant Management

SEPTEMBER 15, 2020

As 76 percent of consumers report that a restaurant’s cleanliness and food-safety procedures matter more now than they did before, Fall Scoop offers several products to help operators meet immediate and longer-term diner-safety standards. Rewards Network launched a new guide, How to launch online ordering for long-term success.

Marketing 162

Marketing Sanitation Multi-Unit Operations Information 162

Modern Restaurant Management

JUNE 19, 2020

Our long-term partnership is a display of their commitment to our business and our guests,” Britton Wren, Sr. Remote work and varying degrees of stay-at-home restrictions will create long-term shifts in day-to-day routines in cities across the US, including changes in how people buy food and interact with local businesses.

Sanitation 145

Sanitation Information Marketing Document 145