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.
Synergy Suite
AUGUST 9, 2023
The restaurant industry is a dynamic and complex landscape, where profit margins often teeter on a precarious balance. Achieving this outcome is often a goal for restaurants, indicating effective inventory management, portion control, and minimal wastage.
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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.
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
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. Restaurants can also offer multiple portion options, allowing customers to choose based on appetite and budget.
Synergy Suite
OCTOBER 12, 2023
Analyzing gross profit margin trends is a powerful tool for making data-driven decisions and adapting to the ever-evolving landscape of the restaurant industry. Efficient portion control and recipe standardization can reduce waste and control expenses. Streamline your operational processes to enhance efficiency.
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.
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