KitchenSync

Most restaurant accounting systems value inventory by multiplying quantities on-hand by the last price paid. Using a first in, first out (FIFO) approach to inventory management simplifies alignment between operations and accounting and gives you the best shot at avoiding waste.

This fiery 5th location from Mission Management Group brings the highlights from the other four concepts under one roof.

Don't be afraid to make great margins on low cost items. Menu prices should be based on a combination of recipe costs and value perception. Your Frittata might be mostly eggs and veggies, but it sure looks beautiful.

Here's to getting back office work off your plate in 2025? ???? ? Wishing you all a very happy new year, -The KS Team

Drawing on his military background, Auguste Escoffier is credited with developing the heirarchical kitchen brigade system. This system, which Escoffier employed at the legendary Savoy HoteI in London provides the organizational framework used in most fine dining establishments around the world today.

Operated by NY-based Paige Concepts,?The Ainsworth?continues to deliver on the upscale sports bar formula that has cemented the legacy of the iconic Ainsworth brand.

To brie or not to brie? Our daily prime cost reporting can help you navigate big and small decisions, from efficient staffing, to what cheese to include on your cheese board.

Capital intensive businesses, like restaurants, use EBITDA to understand if their core operation is effectively generating cash. By extracting finance charges and depreciation on assets, an operator assessing their company using EBITDA can better focus on the controllable portion of the business. With KitchenSync’s new release, restaurants can now analyze EBITDA in the platform weekly. ??

Born from the ashes of the pandemic, Apocalypse BBQ is treating Miami to a meat-centric culinary experience worth dying for ??

Rising food costs taking a slice of your profits? Our reporting will tell you exactly how the pie is getting split.