When undertaking a gastronomic business, it is common for estimated costs of the dishes to be made and that these vary as they go along, but this is a practice that can put the profitability of the business and the trust of your customers at risk.
Although many restaurants do not take it into account, about 10 percent of food is wasted before it becomes a dish, becoming a sunk cost and an obstacle to increasing business profitability.
Merida Yucatan. January 19, 2021.- In Mexico and Latin America, interest in franchises has increased more and more, a business model based on the granting of the rights to exploit a product, activity or trade name by a company to one or more people in a region determined, and its main market is food and beverages, which represents 34 percent of all these businesses.
In the last five years, restaurant software has gained ground in more than 80 percent of restaurants in countries like the United States, helping to improve business efficiency and offer a more satisfying experience for diners.
Gastronomy is a complex business in which several people must carry out multiple tasks in the shortest possible time, and this need has led to the development of specialized tools such as restaurant software, designed to guarantee a correct operation of restaurant management, satisfaction customer and business profitability.