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

The Restaurant Times

OCTOBER 5, 2020

This includes the cost of ingredients, rent, equipment, depreciation, interest and taxes, repairs, wages, utilities, and maintenance. Adopt measures to decrease the amount of food you throw away by focusing on correct portion control. Operating Expenses are the routine costs that you incur to run your restaurant.

POS Systems 52

POS Systems Portion Control Training Procurement 52

Modern Restaurant Management

DECEMBER 17, 2020

A recent consumer study from Deloitte, “ The Restaurant of the Future Arrives Ahead of Schedule – Time to Get on Board ,” found that these trends are likely to remain long after the pandemic ends, as diners seek more convenient and connected restaurant experiences. The Restaurant of the Future is Here Now.

Travel and Tourism 167

Travel and Tourism Sanitation Marketing Training 167