Synergy Suite

OCTOBER 12, 2023

In the restaurant context, this encompasses the expenses associated with ingredients and other direct production costs, excluding operating costs like labor, rent, and utilities. Efficient portion control and recipe standardization can reduce waste and control expenses.

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. Additionally, exploring local markets and seasonal products can yield fresher ingredients at lower costs due to reduced transportation expenses. Another aspect of strategic purchasing is the consolidation of suppliers.

Training 52

Training Pricing 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. There is no way to make the constant production of food during a pandemic fun , but surely there was a happy medium between overplanning and underplanning.

Menu Planning 85

Menu Planning Portion Control Budgeting Pricing 85

The Restaurant Times

OCTOBER 5, 2020

Adopt measures to decrease the amount of food you throw away by focusing on correct portion control. Hire qualified staff and provide them with proper training to be efficient and more productive. Waste and theft are considered to be significant threats to a restaurant’s profits.

POS Systems 52

POS Systems Portion Control Training Procurement 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

JUNE 28, 2021

To know where your food is going, you must conduct regular inventory checks to control the inventory costs. The perishable products must be bought continuously in small quantities to be quickly finished before their expiry date, whereas long-lasting raw materials can be purchased in bulk.

Procurement 52

Procurement Pricing POS Systems Portion Control 52

Modern Restaurant Management

DECEMBER 17, 2020

Conversely, when choosing to support big box retailers, they do so because of cost (65 percent), the convenience of buying multiple things at once (54 percent), and overall product selection or variety (46 percent). Technology has become essential to daily operations and profitability.

Travel and Tourism 167

Travel and Tourism Sanitation Marketing Training 167

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.

Server 145

Server Scheduling Portion Control Customer Service 145

Restaurant Engine

OCTOBER 27, 2021

This includes watching your portion sizes and rotating products before they go bad. In addition, put someone in charge of rotating your fresh produce, dairy, and meat products. 4: Take a Look at Portion Control. Does your kitchen staff serve portions that are too big?

Portion Control 90

Portion Control Article Pricing Budgeting 90

Synergy Suite

OCTOBER 26, 2023

A high COGS percentage signals that a significant portion of revenue is channeled towards covering production costs, potentially impacting overall profitability. When the cost of ingredients and production overshadows a significant portion of revenue, it can spell trouble for profit margins.

Pricing 52

Pricing Portion Control Communication Menu Planning 52

Modern Restaurant Management

DECEMBER 21, 2022

Ghost kitchen and virtual brands are prime strategies for this growth strategy, both of which require a thoughtful approach to menu design, production and fulfillment. After all, feeding the world isn’t a production issue, it is a distribution issue. Loyalty will continue to get more personal and less transactional.

Pricing 167

Pricing Portion Control Budgeting Marketing 167

Modern Restaurant Management

SEPTEMBER 15, 2020

This edition of MRM News Bites features tech takeovers and teamings, product introductions, the latest Fall Scoop and how much would you pay for a cup of ice? Since the acquisition, SALIDO has operated in stealth mode, strengthening its product team, focusing on product development, and introducing many key features.

Marketing 162

Marketing Sanitation Multi-Unit Operations Information 162

Modern Restaurant Management

JUNE 19, 2020

In this edition of MRM News Bites, we feature links for PPP Forgiveness, new Yelp features and more products and services for restaurant recovery. Black businesses hire Black, create Black products, give to Black causes and pass down assets to Black families.” PPP Forgiveness Links and EZ App. ” xtraCASH from xtraCHEF.

Sanitation 145

Sanitation Information Marketing Document 145