Business Portion Control Procurement Training 
Hotel Owner
SEPTEMBER 9, 2024
By gathering data on food waste, hotel management can identify patterns—such as consistently over-preparing certain dishes or throwing away specific ingredients—and make informed decisions to change purchasing habits, adjust portion sizes, or refine menu offerings.
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.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
The Restaurant Times
JULY 24, 2020
Looking at the scenario, exercising portion control is crucial for a restaurant’s well being. In this article, we will discuss how restaurants in Saudi Arabia can execute portion control in their restaurants and increase their revenues. . Importance Of Portion Control In Restaurants . Staff Training.
Synergy Suite
NOVEMBER 30, 2023
Why Prime Costs Matter in the Restaurant Business The significance of prime costs lies in their comprehensive representation of direct expenses associated with both the production of culinary offerings and the workforce essential to their creation. This category includes: Alcoholic Beverages: The cost of wine, beer, spirits, and mixers.
Synergy Suite
OCTOBER 12, 2023
These metrics go beyond merely counting revenue and expenses; they reveal the core profitability of the business, while accounting for various financial components. By managing gross profit margin effectively and controlling operating expenses, restaurants can maximize their net profit, ensuring financial stability and future growth.
The Restaurant Times
OCTOBER 5, 2020
Gross Revenue is the sales revenue generated by selling food, beverages, and merchandise plus additional gains, i.e., income from a transaction that doesn’t come from regular business operations. Adopt measures to decrease the amount of food you throw away by focusing on correct portion control.
The Restaurant Times
JUNE 28, 2021
They should be trained to chop the raw material themselves in the correct portions rather than buying pre-chopped inventory that costs more. You can consider joining a purchase group organization that groups multiple restaurants to procure the best goods for them at low prices. Buying on credit is also one of the good options.
Expert insights. Personalized for you.
69 
Let's personalize your content