Training
Business management resources for food professionals
-
Training
Basics of Profit Calculation
Learn formulas and find out how to calculate your profit margin.
-
![3 Major Costs & How To Reduce Them]()
Training3 Major Costs & How To Reduce Them
Find out what costs to reduce and how best to reduce them
-
![Supporting yourself and your staff]()
Supporting yourself and your staff
In these trying times, it is important to keep your mental and physical in check as well as that of your staff.
-
![Smart Preparation Checklist]()
Smart Preparation Checklist
-
![Request demo of your favourite UFS products]()
Request demo of your favourite UFS products
Fill in the form below to request demo of your favourite products right at your kitchen.
-
![Tips on maximizing staff efficiency]()
Tips on maximizing staff efficiency
Learn how to get the most out of your dining room, kitchen, guests and staff
-
![Designing menus for efficient operations]()
Designing menus for efficient operations
Tips to ensure quality food service via simplified menu, reduce wastage and ensure profitability for your business.
-
Ideas to increase sales with limited restaurant capacity
COVID-19 guidelines dictate what guest seating is limited to only 50% capacity, find out how to make the most of sales with thi...
-
![How to increase table turnover?]()
How to increase table turnover?
Catering to a maximum number of customers and satisfying them with a great dining experience is the aim of every restaurant.
