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

OCTOBER 12, 2023

Efficient portion control and recipe standardization can reduce waste and control expenses. Nurturing strong supplier relationships to negotiate better pricing on quality ingredients is vital to control costs. Menu price adjustments that align with changing ingredient costs are essential to safeguarding profitability.

Portion Control 52

Portion Control Pricing Accounting Procurement 52

MBB Hospitality

NOVEMBER 15, 2023

Leveraging technology can streamline these processes, reducing waste and ensuring precise portion control. Implementing Food Costing Solutions With the right food costing solutions, restaurants can turn a meticulous eye to their inventory and procurement processes.

Pricing 52

Pricing Training Portion Control POS Systems 52

EATER

OCTOBER 13, 2020

The obsessive routine helped with everyone’s anxiety: When the news seemed to change hourly in March and April, knowing exactly what was for dinner each night was a small point of control.

Menu Planning 82

Menu Planning Portion Control Budgeting Pricing 82

The Restaurant Times

OCTOBER 5, 2020

Adopt measures to decrease the amount of food you throw away by focusing on correct portion control. Waste and theft are considered to be significant threats to a restaurant’s profits. Implement standard recipe standards across the kitchen and ask your chefs to pre-measure all food items and use measuring utensils.

POS Systems 52

POS Systems Portion Control Training Procurement 52

The Restaurant Times

SEPTEMBER 4, 2020

Standard portion cost is the cost of serving one food item or beverage as per the standard recipe. Using this method, you can determine the portion cost by dividing the purchase cost with the portion. Learn how Portion Control can help you control your Food Costs and reduce wastage here. .

Pricing 52

Pricing Portion Control Customer Service Accounting 52

The Restaurant Times

JANUARY 23, 2022

By comparing this up-to-date information with your actual supply levels, you can assess whether or not your kitchen staff is following SOPs related to recipe preparation and portion controls, as well as identify possible sources of waste and theft.

Portion Control 52

Portion Control Information Events Marketing 52

The Restaurant Times

JULY 28, 2021

The food portions left on customer’s unfinished plates contribute primarily to it. Portion control can be adopted to cut down on post-consumer waste. Post-consumer waste: Post-consumer waste is the one that is generated after the food is served.

Portion Control 52

Portion Control Training Pricing 52

The Restaurant Times

JUNE 28, 2021

The UAE is a country that lies on a vast expanse of sand and barren land. It has extreme climates, which make it inhospitable for farming. As a solution to this problem, most of the food consumed in the UAE is imported from other countries.

Procurement 52

Procurement Pricing POS Systems Portion Control 52

Modern Restaurant Management

DECEMBER 17, 2020

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. Technology has become essential to daily operations and profitability.

Travel and Tourism 156

Travel and Tourism Sanitation Marketing Training 156

Synergy Suite

OCTOBER 26, 2023

By emphasizing robust inventory control as a solution to ingredient waste and spoilage, restaurants not only enhance their sustainability efforts but also optimize costs, contributing to a healthier bottom line. Portion Control Portion control stands out as a key strategy in addressing the pervasive issue of ingredient waste and spoilage.

Pricing 52

Pricing Portion Control Communication Menu Planning 52

7 Shifts

MAY 31, 2021

Portion control in the kitchen saves on inventory, which helps keep the restaurant profitable. Some tools that help out in this area include restaurant accounting software, as well as processes that restrict profit loss like portion control and employee scheduling software that promotes time clocking integrity.

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Server Scheduling Portion Control Customer Service 145

Restaurant Engine

OCTOBER 27, 2021

4: Take a Look at Portion Control. Does your kitchen staff serve portions that are too big? If you are over-portioning your plates, your food costs are going to explode. Be proactive about keeping your equipment maintained and clean so you won’t end up having to spend money to fix or replace it.

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Portion Control Article Pricing Budgeting 90

LimeTray

FEBRUARY 27, 2021

Even small dessert cups and ice cream containers to hold kids-sized desserts can help ensure portion control. Spoons and forks with shorter handles are easier and less frustrating for kids to maneuver. You should also consider if there are other ways to accommodate kids in your restaurant space.

Portion Control 52

Portion Control Training Presentation Blog 52

Modern Restaurant Management

DECEMBER 21, 2022

While rising keg costs are a concerning trend, better bars and restaurants will respond by dialing-in their draft beverage program to more accurately reflect the variety of styles and profiles their customers demand.

Pricing 150

Pricing Portion Control Budgeting Marketing 150

Modern Restaurant Management

JUNE 19, 2020

According to Technomic, 59 percent of consumers are more comfortable visiting a restaurant that switches from tabletop or self-service condiment dispensing to single serve portion control condiments.

Sanitation 105

Sanitation Information Marketing Document 105

Modern Restaurant Management

SEPTEMBER 15, 2020

It comes in single-use, portion-controlled pouches for easy distribution to diners eating in or taking out. Monogram® Individual Hand Sanitizer Gel : Designed for cleanliness and with the safety of diners in mind, this individual hand-sanitizer gel is clear, fragrance-free and contains 70 percent ethyl alcohol.

Marketing 121

Marketing Sanitation Multi-Unit Operations Information 121