Ratios in fast food restaurants: the key to good management
Fast Food Ratios are of particular importance in the development of an establishment. The ratios are indicators of the ...
Restaurant manager's job: mission, activity, competence
The restaurant manager is the person in charge of directing, planning and managing all the services of a hotel establishment. In ...
Omnes Principle: Pricing Strategy
Qu’est-ce que le principe d’Omnes ? Beaucoup de restaurant fixent leurs prix de vente de manière approximative. Et pourtant, ces méthodes …
Opening a restaurant: from concept to opening
The project to open a restaurant requires a substantial budget. Indeed, the cost of the opening generates several types of costs: ...
Facilitating supplier orders
How to facilitate supplier orders? A lot of fresh products, fluctuating prices, perishable foodstuffs, stocks that are hard to come by, etc...
Catering ratio to follow: Methods and formulas
What is the definition of the restaurant ratio? What are the main indicators to monitor in a restaurant? And, when you ...
Kitchen economics: Restaurant technology
The aim of the kitchen commissary is to manage raw materials, from procurement to stocks. It ensures the writing of technical data sheets, the elaboration of ...
