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

OCTOBER 12, 2023

Increasing gross profit margins might indicate cost control improvements, menu optimization, inventory and supplier management, or effective pricing strategies. Conversely, decreasing trends might signify escalating ingredient costs or inefficiencies in the supply chain.

Portion Control 52

Portion Control Pricing Accounting Procurement 52

Synergy Suite

OCTOBER 26, 2023

By emphasizing robust inventory control as a solution to ingredient waste and spoilage, restaurants not only enhance their sustainability efforts but also optimize costs, contributing to a healthier bottom line. Portion Control Portion control stands out as a key strategy in addressing the pervasive issue of ingredient waste and spoilage.

Pricing 52

Pricing Portion Control Communication Menu Planning 52

Synergy Suite

NOVEMBER 30, 2023

Effectively managing food costs is essential for maintaining profitability and sustaining a competitive edge and involves monitoring ingredient prices, negotiating with suppliers, minimizing waste through proper inventory control, and implementing portion control practices.

Portion Control 52

Portion Control Scheduling Pricing Training 52