7 Shifts
JANUARY 31, 2024
Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible.
Culinary Cues
MAY 13, 2023
Remember that being “the chef” will take you away from much of the day-to-day cooking, the adrenaline rush, and the team excitement that drew you to the kitchen in the first place.
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Modern Restaurant Management
FEBRUARY 3, 2022
Additional findings inlcude increased inventory costs caused the greatest financial strain for operators in 2021 with 33 percent citing it as their top expense, followed closely by rent (30 percent) and labor (30 percent). In most cases, new menu offerings involved adding takeout and delivery options.
Modern Restaurant Management
MAY 31, 2022
For example, it's possible to track when restaurant employees clock in for their shift or which menu item performs the best. Restaurant owners or managers would rather spend time on other meaningful tasks, such as recruiting and hiring, training chefs, or updating daily specials on the menu. Everything nowadays is trackable.
7 Shifts
JANUARY 31, 2024
Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible.
Modern Restaurant Management
AUGUST 10, 2021
In order to meet this massive shortfall, restaurants have had to up the ante on their recruitment drives. Some have been giving a special, one-off payment to new recruits, while others have provided free starters or drinks to those who sign up for interviews. The figures can also guide menu tweaks and promotions.
Embrace the Suck
MAY 14, 2023
The recruitment and effective training of suitable staff is critical. Restaurant Excellence Guideline #21: Regularly innovate your menu. Restaurant Excellence Guideline #31: Maintain an efficient inventory management system to avoid food wastage and save costs. Restaurant Excellence Guideline #5: Clarify your expectations.
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