This site uses cookies to improve your experience. By viewing our content, you are accepting the use of cookies. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country we will assume you are from the United States. View our privacy policy and terms of use.

Remove Portion Control Remove Procurement Remove Server Related Topics
Cost Reduction Service Management Kitchen Operations Scheduling Front of House Back of House Accounting Communication Maintenance Training More Related Topics >
article thumbnail

Utilizing Waste and Food Cost Control Data in Restaurants

Synergy Suite

NOVEMBER 9, 2023

From deciphering the components of the equation to scrutinizing key data points, let’s delve into the essential elements that define effective cost control in the culinary world. What is Waste and Food Cost Control? Monitor portion control and inventory to control costs.

Portion Control 52
Portion Control Procurement Training Communication 52
article thumbnail

Prime Costs: Understanding and Application for Restaurants

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
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

 

Stay Connected

Join 19,000+ Insiders by signing up for our newsletter

About
About
Editions
Editions
Topics
Powered by Aggregage | Terms and Conditions | Your California Rights and Privacy Policy
© Aggregage 2024