Synergy Suite
NOVEMBER 9, 2023
Monitor portion control and inventory to control costs. From excessive food waste to inefficient ingredient utilization, inaccurate inventory management to high food costs per plate, we’ll unravel the challenges, dissect the underlying issues, and present innovative solutions.
Synergy Suite
DECEMBER 21, 2023
Portion Control Issues Inconsistent portion control during food preparation can also lead to inventory variance. If your chefs and kitchen staff are not following standardized portion sizes, it can result in overuse of ingredients and increased food costs.
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Synergy Suite
NOVEMBER 30, 2023
Operating a thriving restaurant involves more than merely presenting delectable dishes and designing a welcoming ambiance. Regular communication with vendors is essential to stay informed about market fluctuations and potential cost-saving opportunities.
Modern Restaurant Management
DECEMBER 17, 2020
Considering that restaurant food sentiment is improving among guests, an opportunity is presented to explore their favorite menu items. Furthermore, intent to return scores are almost at the levels they were immediately before the virus outbreak back in March. What foods are they mentioning most often and assigning a positive sentiment?
Synergy Suite
OCTOBER 26, 2023
Regular communication and a transparent exchange of expectations can lead to more cost-effective agreements. By maintaining open lines of communication and periodically reviewing supplier relationships, restaurateurs can identify potential issues early on and work collaboratively with suppliers to address concerns.
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.
Modern Restaurant Management
SEPTEMBER 15, 2020
In addition to using third-party platforms, restaurants must develop their own muscle to communicate and transact with consumers. It comes in single-use, portion-controlled pouches for easy distribution to diners eating in or taking out. WinCup has a clear head start in responding to these ongoing changes.
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