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The confluence of these economic pressures demands innovative approaches to menuplanning, 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.
Of course, mommy bloggers, influencers, and “clean”-eating gurus have long extolled the virtues of menuplanning — it’s supposed to help with everything from portioncontrol (dubious) to quelling whining about dinner (more dubious). Rotate nights. Every few months, change it up.
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.
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.
Influence on MenuPlanning Inventory variance can also affect your menuplanning. PortionControl Issues Inconsistent portioncontrol during food preparation can also lead to inventory variance. This can lead to customer dissatisfaction and a loss of repeat business.
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