Portion Control Pricing Scheduling 
Horizon Hospitality
JULY 17, 2024
The confluence of these economic pressures demands innovative approaches to menu planning, cost control, and supplier negotiations. Here, we explore the impact of these factors on food prices and offer practical strategies to help restaurants navigate this turbulent landscape.
7 Shifts
OCTOBER 28, 2024
It just goes to show how important drink pricing and cost management are to maximizing profits. Bar profit margin and pour cost Some high-performing bars can reach higher margins by optimizing their costs and pricing strategies. Keep in mind that certain drinks can be priced higher due to their popularity or unique ingredients.
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7 Shifts
SEPTEMBER 6, 2024
The prices of ingredients can fluctuate due to several factors, including seasonality, supply chain disruptions, and changes in demand. Higher-quality ingredients often come with a higher price tag, but they can also justify higher menu prices and attract customers who are willing to pay for quality.
Synergy Suite
AUGUST 9, 2023
With the average food costs in a restaurant typically hovering around 30%, and global food prices rising at nearly 40% year over year , managing food costs is more critical for restaurants than ever. It serves as a benchmark for what the price should be under ideal circumstances, assuming no waste or deviations from portion sizes.
Synergy Suite
NOVEMBER 30, 2023
They serve as a compass, guiding decisions on pricing strategies, menu development, and staffing levels, ultimately influencing the delicate balance between offering high-quality cuisine and ensuring the establishment’s profitability. For restaurant owners and managers, understanding and effectively managing prime costs are paramount.
Synergy Suite
NOVEMBER 9, 2023
Monitor portion control and inventory to control costs. Through analysis of this data, establishments can pinpoint opportunities for cost optimization, whether through ingredient substitutions, portion adjustments, or strategic pricing. Keep an eye on food waste and implement strategies to reduce it.
7 Shifts
MAY 31, 2021
Portion control in the kitchen saves on inventory, which helps keep the restaurant profitable. Some tools that help out in this area include restaurant accounting software, as well as processes that restrict profit loss like portion control and employee scheduling software that promotes time clocking integrity.
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