Communication Landscaping Portion Control 
Horizon Hospitality
JULY 17, 2024
The confluence of these economic pressures demands innovative approaches to menu planning, cost control, and supplier negotiations. Here, we explore the impact of these factors on food prices and offer practical strategies to help restaurants navigate this turbulent landscape.
Modern Restaurant Management
DECEMBER 21, 2022
Customers want to feel outside while dining inside, and we're seeing a significant trend toward integrating plants and trees and overall attention to interior landscaping. Humans have an innate need for nature and are craving outdoor connection more than ever.
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Synergy Suite
NOVEMBER 9, 2023
Monitor portion control and inventory to control costs. Additionally, introducing portion control measures, creative repurposing of leftovers, and fostering partnerships with local organizations for food donations are strategic initiatives to curb excess. But, reducing food waste is not a one person job.
Synergy Suite
OCTOBER 26, 2023
By keeping the COGS percentage in check, restaurants can safeguard their profit margins, ensuring financial stability and sustainable growth in a competitive culinary landscape. Common COGS Problems and Solutions Cost of goods sold (COGS) helps guide restaurateurs through the intricate landscape of profitability.
Synergy Suite
NOVEMBER 30, 2023
It is a strategic imperative that not only safeguards financial stability but also enhances the overall resilience and competitiveness of a restaurant in the dynamic and challenging landscape of the culinary industry. This category includes: Alcoholic Beverages: The cost of wine, beer, spirits, and mixers.
Modern Restaurant Management
JUNE 19, 2020
Effective & Sustainable Execution : Provides critical operational and communication tools in a clear, user-friendly format to simplify safe reopening and drive the right behaviors. ” Companies rely on displays for important communications to their customers, including directional and informational cues. ExpressLine Compact.
Modern Restaurant Management
SEPTEMBER 15, 2020
“In the face of the COVID-19 pandemic, the resilient women and men of the hospitality industry are adapting to survive in this unprecedented and difficult business landscape,” said Shu Chowdhury, founder and CEO of SALIDO. It comes in single-use, portion-controlled pouches for easy distribution to diners eating in or taking out.
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