7 Shifts

MAY 31, 2021

Portion control in the kitchen saves on inventory, which helps keep the restaurant profitable. On the other hand, skimping on ingredients increases the likelihood that a guest won't come back – and may even tell others not to do the same. Staff training needs to strike a delicate balance of being welcoming and informative.

Server 145

Server Scheduling Portion Control Customer Service 145

Modern Restaurant Management

DECEMBER 17, 2020

Based on a survey 2,094 employed respondents, the report finds that less than half of managers (48 percent) have been trained in key areas such as one-to-one meetings, coaching, recognition, or professional development. “Organizations need to offer widespread training to all managers to empower them to better lead their teams.

Travel and Tourism 167

Travel and Tourism Sanitation Marketing Training 167

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

APRIL 18, 2024

Train staff. It can be rewarding to train staff on upselling and cross-selling techniques. Here are a few of the top advantages: Inventory Control: By tracking, analyzing, and managing food costs effectively, inventory costs will be lower and inventory management will be more efficient.

Pricing 52

Pricing Portion Control Accounting Training 52