Horizon Hospitality

JULY 17, 2024

In an era marked by inflation and supply chain disruptions, restaurants face the formidable challenge of maintaining profit margins while food costs soar. The confluence of these economic pressures demands innovative approaches to menu planning, cost control, and supplier negotiations.

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).

Menu Planning 98

Menu Planning Portion Control Budgeting Pricing 98

Hotel Owner

SEPTEMBER 9, 2024

While waste can occur throughout the supply chain, it is crucial for hotels to focus on internal practices, especially in their kitchens and restaurants, where they can directly implement change. Smart menu planning Smart menu planning is another key strategy to minimise food waste.

Portion Control 115

Portion Control Menu Planning Training Procurement 115

Synergy Suite

DECEMBER 21, 2023

For restaurants, where precise inventory management is essential for controlling costs and ensuring a seamless supply chain, understanding inventory variance is a critical aspect that can significantly influence the financial health and operational efficiency of an establishment.

Portion Control 52

Portion Control Information Menu Planning Training 52

Synergy Suite

OCTOBER 26, 2023

By emphasizing robust inventory control as a solution to ingredient waste and spoilage, restaurants not only enhance their sustainability efforts but also optimize costs, contributing to a healthier bottom line. Portion Control Portion control stands out as a key strategy in addressing the pervasive issue of ingredient waste and spoilage.

Pricing 52

Pricing Portion Control Communication Menu Planning 52