Synergy Suite

NOVEMBER 9, 2023

Monitor portion control and inventory to control costs. Additionally, introducing portion control measures, creative repurposing of leftovers, and fostering partnerships with local organizations for food donations are strategic initiatives to curb excess. But, reducing food waste is not a one person job.

Portion Control 52

Portion Control Procurement Training Communication 52

Synergy Suite

OCTOBER 26, 2023

By keeping the COGS percentage in check, restaurants can safeguard their profit margins, ensuring financial stability and sustainable growth in a competitive culinary landscape. Common COGS Problems and Solutions Cost of goods sold (COGS) helps guide restaurateurs through the intricate landscape of profitability.

Pricing 52

Pricing Portion Control Communication Menu Planning 52

Synergy Suite

NOVEMBER 30, 2023

It is a strategic imperative that not only safeguards financial stability but also enhances the overall resilience and competitiveness of a restaurant in the dynamic and challenging landscape of the culinary industry. This category includes: Alcoholic Beverages: The cost of wine, beer, spirits, and mixers.

Portion Control 52

Portion Control Scheduling Pricing Training 52

Modern Restaurant Management

DECEMBER 21, 2022

Customers want to feel outside while dining inside, and we're seeing a significant trend toward integrating plants and trees and overall attention to interior landscaping. Humans have an innate need for nature and are craving outdoor connection more than ever.

Pricing 167

Pricing Portion Control Budgeting Marketing 167

Modern Restaurant Management

JUNE 19, 2020

Effective & Sustainable Execution : Provides critical operational and communication tools in a clear, user-friendly format to simplify safe reopening and drive the right behaviors. ” Companies rely on displays for important communications to their customers, including directional and informational cues. ExpressLine Compact.

Sanitation 145

Sanitation Information Marketing Document 145

Modern Restaurant Management

SEPTEMBER 15, 2020

“In the face of the COVID-19 pandemic, the resilient women and men of the hospitality industry are adapting to survive in this unprecedented and difficult business landscape,” said Shu Chowdhury, founder and CEO of SALIDO. It comes in single-use, portion-controlled pouches for easy distribution to diners eating in or taking out.

Marketing 162

Marketing Sanitation Multi-Unit Operations Information 162