Horizon Hospitality

JULY 17, 2024

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.

Portion Control 130

Portion Control Menu Planning Pricing Server 130

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

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

Synergy Suite

OCTOBER 26, 2023

Training staff on proper handling and storage procedures is essential to prevent unnecessary spoilage. Restaurants can also explore creative ways to repurpose excess ingredients, turning potential waste into innovative menu offerings.

Pricing 52

Pricing Portion Control Communication Menu Planning 52