Horizon Hospitality

JULY 17, 2024

Portion Control: Implementing strict portion control ensures consistency and reduces waste. Train staff to measure ingredients accurately and monitor portion sizes regularly. This approach helps maintain quality while controlling food costs.

Portion Control 130

Portion Control Menu Planning Pricing Server 130

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

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.

Portion Control 52

Portion Control Procurement Training Communication 52

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

DECEMBER 21, 2023

Portion Control Issues Inconsistent portion control during food preparation can also lead to inventory variance. If your chefs and kitchen staff are not following standardized portion sizes, it can result in overuse of ingredients and increased food costs.

Portion Control 52

Portion Control Information Menu Planning Training 52

Synergy Suite

OCTOBER 26, 2023

Regular communication and a transparent exchange of expectations can lead to more cost-effective agreements. By maintaining open lines of communication and periodically reviewing supplier relationships, restaurateurs can identify potential issues early on and work collaboratively with suppliers to address concerns.

Pricing 52

Pricing Portion Control Communication Menu Planning 52

Modern Restaurant Management

DECEMBER 21, 2022

Workers will access apps to take a shift or two rather than working a consistent schedule. This growing trend means limited opportunities for thoughtful in-person communication between brands and customers, yet customers are still expecting personalized, efficient service. They will also demand (and get) payment upon completion.

Pricing 167

Pricing Portion Control Budgeting Marketing 167