7 Shifts

OCTOBER 28, 2024

Additionally, setting consistent drink recipes and using portion control tools like jiggers can prevent over-pouring and make sure you’re getting the most out of each bottle. Regular training and spot-checks also help maintain consistency, leading to better control over pour costs and higher profitability for your bar.

Portion Control 78

Portion Control Pricing Training Scheduling 78

7 Shifts

JULY 25, 2024

Offering additional services, like delivery and takeout, meal kits and subscription boxes, and even catering and hosting special events can unlock new growth opportunities. Additionally, catering large events can help you manage your inventory more efficiently, reducing food waste and maximizing profit.

Special Events 97

Special Events Catering Events Workshop 97

Modern Restaurant Management

DECEMBER 17, 2020

Nearly a half (48 percent) of consumers are looking to pre-made/catered dinners, meal kits and takeout for their holiday meals. Consumers are looking towards pre-made/catered meals (15 percent), take-out (18 percent), and meal kits (15 percent) in place of meal prep for one of their holiday or New Year’s meals.

Travel and Tourism 167

Travel and Tourism Sanitation Marketing Training 167

Modern Restaurant Management

DECEMBER 21, 2022

Bar and restaurant managers will aggressively target this revenue stream with dedicated group sales and catering managers, online ordering, and seasonal offerings such as holiday dinners, beer and wine tastings, and team building programming. – Lori Bolin, President of BrewLogix.

Pricing 167

Pricing Portion Control Budgeting Marketing 167

LimeTray

FEBRUARY 27, 2021

Even small dessert cups and ice cream containers to hold kids-sized desserts can help ensure portion control. However, the rewards from catering to families can make the additional work worthwhile. Spoons and forks with shorter handles are easier and less frustrating for kids to maneuver.

Portion Control 52

Portion Control Training Presentation Blog 52

Modern Restaurant Management

SEPTEMBER 15, 2020

It comes in single-use, portion-controlled pouches for easy distribution to diners eating in or taking out. While the 360 Bench and Floor scales are designed for the heavy volume generated in central and main kitchens, Leanpath Scout is ideal for satellite kitchens, including catering, and retail cafe kitchens.

Marketing 162

Marketing Sanitation Multi-Unit Operations Information 162

Hotelogix

JANUARY 21, 2025

Portion Control : Offer flexible portion sizes to minimize leftovers while meeting guest needs. These packages cater to travelers seeking personalized, sustainable travel options while supporting your hotel’s green initiatives. Donation Programs : Partner with local food banks to donate surplus food.

Travel and Tourism 100

Travel and Tourism Demo Portion Control Workshop 100