Restaurant365

OCTOBER 15, 2021

Because sales and labor needs can change by the hour, day, week, and month, it can be difficult to control your labor budget over time. With the help of actionable data and reporting, store managers can help control labor costs, without negatively impacting the customer experience or employee retention rates. Hourly Employees.

Management 148

Management Management Point of Sale Employee Relations 148

Restaurant365

APRIL 19, 2022

How to manage labor cost is a challenge that all restaurant operators face daily as many restaurant businesses are forced to offer more competitive wages, benefits to hourly employees and other concessions to attract more employees from the shrinking applicant pool. What is a good labor cost percentage?

Point of Sale 78

Point of Sale FOH Front of House Back of House 78

Lavu

NOVEMBER 8, 2019

Operational expenses – These are costs related to the support and organization of a business on an everyday premise. Know these five restaurant accounting practices to be in control of your business’s profitability and budget. If you have a restaurant POS , you already have a healthy support system that you should be utilizing.

Management 85

Management Management Food Truck Cash Management 85

Lavu

JANUARY 21, 2020

Someone who understands specific restaurant accounting features like a chart of accounts, COGS, prime costs, daily sales, and more. . Preparing good meals and serving customers is always an exciting part of running a restaurant. When it comes to numbers, however, most restaurant owners do not know what is expected of them.

Point of Sale 78

Point of Sale Inventory Restaurant Law Front of House 78

Apicbase

JUNE 16, 2023

Whether you’re looking to improve customer satisfaction, increase sales, or reduce costs, tracking these metrics will bring clarity to your restaurants’ performance and help you achieve your goals. In practice, however, successfully managing a group of busy restaurants is an awfully tough undertaking. Why Are Metrics Important?

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52