Managing Prime Cost: How Restaurants Can Calculate, Analyze, and Maximize Profitability
Here’s how to calculate Prime Cost, why it matters, and how to manage it effectively.
Here’s how to calculate Prime Cost, why it matters, and how to manage it effectively.
Explore how to use R365’s forecasting modules and PTD (period‑to‑date) reports to predict labor, food costs, and cash flow
Managing labor and food costs has always been central to restaurant profitability, but today’s conditions demand a new level of precision and responsiveness.
Spending more time chasing receipts and reconciling reports than running your restaurant? You're not alone. Here's one effective fix.
Profitable restaurant operators know that efficient back-office operations – especially in accounting – are a must for long-term success.
Take a deeper look at what “being ready” really means and how to optimize the timing of your R365 implementation.
A successful Restaurant365 implementation depends on 3 critical things. Learn what they are and how to ensure you get them right.
In an industry with heavy competition, but thin margins, real-time financial reporting can be a critical differentiator for restaurants seeking competitive advantages.
Are your food costs in R365 fluctuating wildly — even when prices haven’t changed? The culprit may be inaccurate Units of Measure in your vendor invoices. Take these steps to fix this issue.
As U.S. restaurants brace for a potential recession, many are turning to outsourcing as a strategic way to cut costs, stay competitive, build long-term resilience, and survive economic pressure.