Mad Mobile
FEBRUARY 26, 2024
Are you keeping a close eye on your beer, wine, & liquor inventory costs? It also has one of the most complex stock lists. Because liquor, wine, and beer have such wildly varying prices, it pays to keep tight controls on ordering and inventory. Operators who calculate their cost of sales add 2–10% to their bottom line.
Restaurant365
JANUARY 18, 2022
Pre-consumer waste is all food that’s wasted before it gets to the customer, like spoiled inventory and kitchen scraps. Coach staff members on zero food waste tactics. Food waste reduction requires some additional work to properly store, monitor, and use inventory ingredients, so employees must be fully invested in the process.
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Smart Systems Pro
MAY 12, 2019
Watch this video, or read the article below, and David Scott Peters, restaurant expert and coach, will explain what restaurant systems are and how your restaurant business can benefit. What does “restaurant systems” even mean? What is restaurant systems software? Why should independent restaurant owners use systems?
The Restaurant Expert
SEPTEMBER 1, 2020
After a few years of coaching a great team of independent restaurant owners, they all said they were tired of entering their numbers over and over again in different spreadsheets. Now you put yourself in a position to see that is was done and if not — or not done to your standards — gives you the opportunity to coach for success.
Restaurant365
APRIL 26, 2022
By showing you can provide coaching and training, you offer value as an employer that they may not find elsewhere. Request a demo of Restaurant365 today. For hiring restaurant employees, you must position your job openings as career opportunities. Focus on training and development.
Smart Systems Pro
MAY 12, 2019
Watch this video, or read the article below, and David Scott Peters, restaurant expert and coach, will explain what restaurant systems are and how your restaurant business can benefit. What does “restaurant systems” even mean? What is restaurant systems software? Why should independent restaurant owners use systems?
Margin Edge
JULY 10, 2019
Yet that is how much of a chef or restaurateur’s time is spent: manually entering invoices, taking inventory counts with paper and a clipboard or reviewing sales results from a point-of-sale system and trying to reconcile them with the purchasing and food cost data kept separately on spreadsheets. 4) Gets Your Ordering Right. Parsa et al.
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