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How to Calculate and Improve Your Bar’s Profit Margin

7 Shifts

Regular training and spot-checks also help maintain consistency, leading to better control over pour costs and higher profitability for your bar. Train your staff to follow these portion control standards and regularly monitor their performance. Use pour spouts or jiggers to measure each drink accurately.

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POS system performance: What Your POS System Says About Your Restaurant

Lavu

A POS system that requires extensive training may not be worth the time. Casual restaurants, bars, and breweries may look to systems that split-checks and handle parties of various sizes, sell merchandise, and aid with employee management and scheduling. Be sure the orders are easy to read and understand.

POS
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Inside the World of Hospitality and Leisure Accounting

Paper Chase Accountancy

Restaurants and Food Service: Including fine dining, fast casual, QSRs, cafes, and catering. Complex Revenue Streams: Revenue can come from room nights, food and beverage sales, event bookings, spa services, merchandise sales, and more, each with different recognition rules and tax implications. Develop marketing strategies.

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MRM Research Roundup: Diner Resiliency, Automation Technology, and Egg Prices

Modern Restaurant Management

Labor Cost Management : Instead of cutting staff, 68 percent of restaurants have embraced cross-training as the top labor cost management strategy. Savvy operators have realized that cross-training team members and leveraging technology reduces labor costs and enhances the overall guest experience — a win-win across the board.”

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‘Everything Is in Question Again’

EATER

At businesses catering to an immigrant community, customers arent showing up either , worried raids could strike at any moment. Kaufman-Gutierrez says another vendor, who specializes in Ecuadorian tripa mishqui, quit cooking and is now selling merchandise instead; others have quit vending altogether. The same is true in any city.

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The American Restaurant 2022 (Post Pandemic)

Culinary Cues

So choose where you want to sit and lets jump on the speculation train. [] NOURISH AND PROVIDE SUSTENANCE: Without a doubt – one of the primary purposes of a restaurant and one that supports the defined needs of a guest is to fill their stomachs. PLAN BETTER – TRAIN HARDER. There may be more reasons, but these are the most common.

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2024 Outlook: Restaurant Trends and Challenges, Part One

Modern Restaurant Management

– Giliah Librach, Director of Merchandising Operations, ezCater As we look ahead to 2024, these technological advancements are poised to become even more ingrained in the restaurant ecosystem. Increased operational efficiency and improved customer satisfaction can contribute significantly to the return on investment.