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 21, 2022

Restaurateurs may very well look to expand beyond the typical pop up, food truck, festival or off-premises event to more interesting, intimate venues like social influencer kitchens, dining rooms and gardens. To differentiate your concept from another, you have to offer both. ” We’ll see an increased focus on music (e.g.,

Pricing 167

Pricing Portion Control Budgeting Marketing 167

MBB Hospitality

NOVEMBER 15, 2023

Leveraging technology can streamline these processes, reducing waste and ensuring precise portion control. Train your staff to understand these margins as well, so they can effectively upsell higher-margin items. Training for Efficiency Staff training is a critical component in controlling costs.

Training 52

Training Pricing Portion Control POS Systems 52

The Restaurant Times

OCTOBER 5, 2020

A restaurant’s profit margin can get affected by a slight change in customer preferences or an unexpected event. Adopt measures to decrease the amount of food you throw away by focusing on correct portion control. Hire qualified staff and provide them with proper training to be efficient and more productive.

POS Systems 52

POS Systems Portion Control Training Procurement 52

Synergy Suite

OCTOBER 12, 2023

Efficient portion control and recipe standardization can reduce waste and control expenses. Upselling Train staff to consistently suggest higher-margin items, special dishes, or add-ons to boost revenue. Nurturing strong supplier relationships to negotiate better pricing on quality ingredients is vital to control costs.

Portion Control 52

Portion Control Pricing Accounting Procurement 52

Modern Restaurant Management

SEPTEMBER 15, 2020

TIPs offers training for individuals on the responsible sale, service and consumption of alcohol. It comes in single-use, portion-controlled pouches for easy distribution to diners eating in or taking out. Lewis, President, RPL Consulting, LLC (Events Marketing, Public, Community Relations Firm). NAB Acquires SALIDO.

Marketing 162

Marketing Sanitation Multi-Unit Operations Information 162