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

Modern Restaurant Management

FEBRUARY 28, 2024

Adopting local procurement underscores freshness, while expanded menu selections cater to diverse dietary preferences. Additionally, kitchen analytics technology ensures that food preparation is perfectly timed, slicing through wait times even during busy hours. QSRs are also addressing sustainability and health concerns.

POS Systems 117

POS Systems Catering Procurement Menu Planning 117

EATER

JULY 3, 2024

This way, the whole crew and delegation will receive the menu plans, and be able to map out everything they need to eat, and where in the village to find it. So when you do your menu planning, you have to understand there are certain athletes who want a carb-heavy diet, there are certain athletes who want lean protein.

Menu Planning 143

Menu Planning Information Accounting Procurement 143

Synergy Suite

DECEMBER 14, 2023

Menu planning and item selection Menu planning and item selection play a pivotal role in influencing inventory turnover ratio for restaurants. Strategic menu planning involves balancing popular, high-margin items with perishable goods to minimize excess inventory.

Menu Planning 52

Menu Planning Information Procurement Training 52

The Restaurant Times

JUNE 6, 2023

The software facilitates automated purchase order generation and tracking, ensuring efficient procurement processes. With this data, you can make data-driven decisions regarding menu planning, dynamic menu pricing adjustments, and cost control strategies.

POS Systems 52

POS Systems Vendor Management Information Pricing 52

Synergy Suite

OCTOBER 26, 2023

Menu Planning Strategic menu planning emerges as a powerful tool when it comes to ingredient waste and spoilage. By aligning menu offerings with seasonality and carefully considering shelf life, restaurateurs can minimize the risk of excess inventory and ingredient spoilage.

Pricing 52

Pricing Portion Control Communication Menu Planning 52

Synergy Suite

JUNE 27, 2023

The integration between inventory management and purchasing allows for seamless procurement of ingredients and supplies, automating the purchasing process based on inventory levels and pre-set reorder points. By analyzing inventory levels, restaurant managers can determine when and what items need to be ordered.

Scheduling 52

Scheduling POS Systems Information Labor Cost Controls 52