Synergy Suite
NOVEMBER 30, 2023
Effectively managing food costs is essential for maintaining profitability and sustaining a competitive edge and involves monitoring ingredient prices, negotiating with suppliers, minimizing waste through proper inventory control, and implementing portion control practices.
Modern Restaurant Management
DECEMBER 17, 2020
The manufacturer or distributor is responsible for all maintenance on the device. In addition to cutting staff positions (56 percent) and paring down menus (58 percent), operators are doing their best to make guests feel safe by eliminating self-service and buffets, and switching to disposable items and portion-control condiments.
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