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.

Portion Control 130

Portion Control Menu Planning Pricing Server 130

EATER

OCTOBER 13, 2020

Of course, mommy bloggers, influencers, and “clean”-eating gurus have long extolled the virtues of menu planning — it’s supposed to help with everything from portion control (dubious) to quelling whining about dinner (more dubious). Rotate nights. Every few months, change it up.

Menu Planning 91

Menu Planning Portion Control Budgeting Pricing 91

Hotel Owner

SEPTEMBER 9, 2024

By gathering data on food waste, hotel management can identify patterns—such as consistently over-preparing certain dishes or throwing away specific ingredients—and make informed decisions to change purchasing habits, adjust portion sizes, or refine menu offerings.

Portion Control 115

Portion Control Menu Planning Training Procurement 115

Synergy Suite

OCTOBER 26, 2023

A high COGS percentage signals that a significant portion of revenue is channeled towards covering production costs, potentially impacting overall profitability. Understanding these trends can help you make informed decisions about pricing, menu adjustments, and inventory management.

Pricing 52

Pricing Portion Control Communication Menu Planning 52

Synergy Suite

DECEMBER 21, 2023

Influence on Menu Planning Inventory variance can also affect your menu planning. Portion Control Issues Inconsistent portion control during food preparation can also lead to inventory variance. This can lead to customer dissatisfaction and a loss of repeat business.

Portion Control 52

Portion Control Information Menu Planning Training 52