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. Fine-tuned scheduling, proactive management, and continuous training harmonize staff efforts with the fast-paced QSR landscape, ensuring teams align with business goals and evolving demands.

POS Systems 117

POS Systems Catering Procurement Menu Planning 117

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

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. Integration with employee scheduling tools also helps in assigning appropriate training sessions and monitoring compliance.

Scheduling 52

Scheduling POS Systems Information Labor Cost Controls 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