Remove Marketing Remove Menu Planning Remove Portion Control
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How Restaurants are Maintaining Profit Margins with Rising Food Costs

Horizon Hospitality

The confluence of these economic pressures demands innovative approaches to menu planning, cost control, and supplier negotiations. Strategies for Menu Planning Simplify the Menu: Streamlining your menu can significantly reduce food costs. Diversify suppliers to ensure flexibility and competitiveness.

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COGS: Cost of Goods Sold Considerations for Your Restaurant Business

Synergy Suite

Identifying patterns in COGS trends empowers decision-makers to adapt and refine strategies, whether it be adjusting menu offerings, negotiating better supplier deals, or fine-tuning inventory management. Implement efficient inventory management practices to minimize waste and control ingredient costs.

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