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. Waste tracking not only reduces waste but can also save costs on food procurement by eliminating unnecessary over-purchasing.

Portion Control 115

Portion Control Menu Planning Training Procurement 115

Synergy Suite

DECEMBER 14, 2023

This ratio serves as a key performance indicator, guiding restaurants in optimizing their supply chain and maintaining a healthy financial equilibrium. Menu planning and item selection Menu planning and item selection play a pivotal role in influencing inventory turnover ratio for restaurants.

Menu Planning 52

Menu Planning Information Procurement Training 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