Customers love off-premises dining because of the convenience. Restaurants also benefit from incremental sales as a result -- getting stomach-share of customers who normally would not have dined out. They can decrease costs by way of shrinking real estate dedicated to dining space and potentially reducing the need for front-of-house staff.
But there are other considerations restaurant finance teams need to make. Here are four ways finance and accounting teams can take a calculated approach to tackling the off-premises dining disruption.
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