Search Results for: ��-��AC68��CC��-��show hand-��utrj5-��AC68��CC��-��show handhkct-��6q43x-��show hand4vvv – Page 5

Restaurant Inventory Management: Why Accounting Integration is Important

...component of your finances, however, the amount of product you have on hand represents a large part of your budget. Because food and beverage costs

How to Calculate Recipe Costs for Your Restaurant Business (plus free calculator)

...waste time updating prices whenever there is a price change. Recipe costing used to frequently be done by hand, which required manual calculations that were

How to Read a Restaurant P&L Statement and Other Essential Data for Store-Level Managers

...A profit and loss statement pulls from past data, but it can inform the decisions you’re making about the future of your restaurant. With P&L

Kitchen Staff is Key to Save Food Costs

...The tighter your restaurant inventory management, the easier it will be to spot trends. With this information in hand, you can make strategic decisions about

12 Important Restaurant Operational Metrics You May Not be Tracking

...usage, theoretical details of menu items sold, expected variance, and waste from your waste tracking system. With this information in hand, you can react in

Improving Restaurant Inventory Management to Beat Rising Food Prices

...and increase accuracy. Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste. But by using automated tools

The Ultimate Guide to Recipe Costing and Menu Engineering

GUIDE RESOURCE Recipe Costing and Menu Engineering If you’re not getting the highest profit margin from your menu items, this handy tutorial will provide everything

Restaurant Analytics to Increase Profits

...While restaurant reporting refers to your numbers, restaurant analytics, on the other hand, provide actionable insights. Restaurant reporting may be a profit and loss statement

Is a Four-Day Work Week the Answer to Restaurant Staffing Issues?

...home positions readily available, the restaurant industry simply can’t compete. However, if operators are forced to either be short-handed or experiment with alternatives that will

Employee Management 101: How to Manage Restaurant Staff

...orders and waiting for the results. A true leader leads. In the case of a restaurant, that means a manager who’s as comfortable taking a

Restaurant Chart of Accounts: How They Help Tackle Challenges & Seize Opportunity

...pillars of restaurant success and go hand-in-hand with the food cooks prepare, and diners savor. A restaurant chart of accounts is among the best ways

The Ultimate Guide to Recipe Costing and Menu Engineering (Google Adwords)

The Ultimate Guide to Recipe Costing and Menu Engineering If you’re not getting the highest profit margin from your menu items, this handy tutorial will

Food Inventory Management: Same Ingredients, More Profit

...on hand, so your team always has everything it needs to produce those iconic dishes. What is Inventory Management in a Restaurant? Inventory management in

Metric Monday – Improving Customer Service Scores

...your restaurant. However, these negative interactions can be opportunities to build customer loyalty when handled correctly. Restaurant customer service stats According to smallbizgenius.com’s service statistics,

Metric Monday: Third Party Delivery Best Practices

...timeframes. Train staff on third-party delivery procedures Your restaurant staff needs to be trained on the procedures for handling third-party delivery orders. This includes understanding

Features Restaurant Accountants Need That Aren’t Available In Generic Accounting Software

...& Purchase Automation Restaurant-specific software integrates with hundreds of food, beverage and equipment vendors to bring invoices in automatically. This substantially reduces the time it

A Day in The Life of a Restaurant Operator

WEBINAR RECORDING A Day in The Life of a Restaurant Operator Restaurant operators live with competing interests. On the one hand, they’re responsible for the

9 Things We Learned (and Ate) at the National Restaurant Association Show

...thousands of feet of show space or in the dozens of hours of educational programming in anything less than a multi-part epic. Nevertheless, a handful

Interview: Jeane and Reinier Venekamp of People Serving People

...for data and insights on revenue, cost and margins across all regions and global key accounts. He has extensive hands-on experience with Restaurant365 since 2017,

How Proper Onboarding Increases Employee Satisfaction

...through the employee handbook While often seen as just a formality, employee handbooks go well beyond providing policies and procedures. They define the business and

9 Ways for Sports Bars to Optimize Game Day Profits

...upon a guest’s exit so that new customers can be seated quickly. Expedite beer sales Beer and sports go hand-in-hand. Knowing that it will be

Food for Thought Series: Christine Marcus’ Kimchi Jigae

...upon a guest’s exit so that new customers can be seated quickly. Expedite beer sales Beer and sports go hand-in-hand. Knowing that it will be

What are PAR Levels in a Restaurant?

...upon a guest’s exit so that new customers can be seated quickly. Expedite beer sales Beer and sports go hand-in-hand. Knowing that it will be

8 Ways Your Restaurant Can Score Big Sales During March Madness 2025

...Beer and sports go hand-in-hand. Research shows there was a 19% increase in beer sales during March Madness 2023. Knowing that beer is one of

Search Results for: ��-��AC68��CC��-��show hand-��utrj5-��AC68��CC��-��show handhkct-��6q43x-��show hand4vvv – Page 5

Offices

Contact Sales

Contact Support

Subscribe to Our Newsletter

Company

Product

Partner Ecosystem

Resources