Portion Control Presentation Scheduling Training 
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
NOVEMBER 30, 2023
Operating a thriving restaurant involves more than merely presenting delectable dishes and designing a welcoming ambiance. Managing labor costs requires optimizing staff schedules, ensuring efficient staffing levels during peak hours, and monitoring employee productivity.
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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.
LimeTray
FEBRUARY 27, 2021
One way to appeal to both types of kids is to present new dishes in a familiar way. Present familiar dishes in new and creative ways. Even small dessert cups and ice cream containers to hold kids-sized desserts can help ensure portion control. Train Employees. Schedule staff so that they can take orders quickly.
Synergy Suite
OCTOBER 12, 2023
Efficient portion control and recipe standardization can reduce waste and control expenses. Upselling Train staff to consistently suggest higher-margin items, special dishes, or add-ons to boost revenue. Nurturing strong supplier relationships to negotiate better pricing on quality ingredients is vital to control costs.
Synergy Suite
OCTOBER 26, 2023
Training staff on proper handling and storage procedures is essential to prevent unnecessary spoilage. 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.
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. “With less than half of employers training managers to coach and lead their teams, according to the survey, it represents a risk area for organizations. The Restaurant of the Future is Here Now.
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