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.

Portion Control 52

Portion Control Scheduling Pricing Training 52

Synergy Suite

APRIL 18, 2024

The last two are less ideal since more people are ordering takeout or delivery than ever before, but if it helps put money back in your budget, why not give it a try? Do you have imperfect portion sizes or is your cost per portion where it needs to be? You will improve portion control and avoid over-purchasing ingredients.

Pricing 52

Pricing Portion Control Accounting Training 52

7 Shifts

MAY 31, 2021

Portion control in the kitchen saves on inventory, which helps keep the restaurant profitable. How is the restaurant's budget broken down between key expenses like food costs, labor, and fixed costs? Customer Service. Customer service can make or break a guest experience. Service Model.

Server 145

Server Scheduling Portion Control Customer Service 145

Modern Restaurant Management

SEPTEMBER 15, 2020

It comes in single-use, portion-controlled pouches for easy distribution to diners eating in or taking out. A restaurant’s main goal is to sell good food and provide a great customer experience. Each pouch includes a barcode so that operators can also offer the product as an item to purchase. Leanpath Scout.

Marketing 162

Marketing Sanitation Multi-Unit Operations Information 162