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15 Restaurant Metrics to Know and How To Use Them

7 Shifts

Break-even point. Sales per labor hour. Ideal menu price. Your CoGSs is an essential number to have when determining your menu prices, inventory and impacts your net profit margin. You can now determine what percentage this is off your overall sales to get a picture of your restaurant's financial health.

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Food Truck Profits

BNG Point of Sale

million in 2015 and is projected to increase up to $140 million by 2020. There is not much point in the parking next to another truck selling the same product as you. . The unique selling point of your food is that it is phenomenally delicious. . Guide on the Food Truck Business and How to Increase Profits .

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MRM Franchise Feed: Frictionless QDOBA and Crisp & Greens Goes National

Modern Restaurant Management

QDOBA Mexican Eats® introduced new restaurant formats, top photo, that feature buildouts including mobile-order drive-thrus, walk-up windows, mobile-order pick-up lockers, dedicated curbside pick-up areas, ghost kitchens, and concepts with updated outdoor seating. designed with high-rent urban areas in mind.

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P.F. Chang’s To Go and Wing Squad Delivers

Modern Restaurant Management

He also previously worked with Taco Bell Corporation and Mobil Oil Corporation. This edition of MRM News Bites features Boston Market, Danu Partners, P.F. New CEO at Boston Market. Boston Market® named Eric Wyatt as Chief Executive Officer. “Most importantly, there is a robust game plan in place to take the brand forward.

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Tyga Bites and Sushi with an Attitude

Modern Restaurant Management

and will enable TouchBistro to fully integrate customer loyalty and guest marketing into its all-in-one point-of-sale (POS) and restaurant management platform. and will enable TouchBistro to fully integrate customer loyalty and guest marketing into its all-in-one point-of-sale (POS) and restaurant management platform.

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The Butcher’s Son and the Pastry Chef’s Tech with Courtney Mitchell

SpotOn

Brian Radford, the owner and eponymous butcher’s son, first opened The Butcher’s Son back in 2015 to carry on his father’s philosophy towards quality food over everything else. Courtney and her husband were frequent guests who spent many Friday nights enjoying the cocktail menu and premium cuts. She was enthusiastic.

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Pizza Technology Growing at an Accelerated Pace?

Aaron Allen & Associates

From online ordering to kitchen automation and pizza delivery with drones, innovation continues to be an essential part of the future of the pizza industry. Digital and online ordering is growing 300 percent faster than dine-in ordering (again, this means billions of dollars in the U.S.