Portion Control Procurement Training 
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.
The Restaurant Times
JULY 24, 2020
Looking at the scenario, exercising portion control is crucial for a restaurant’s well being. In this article, we will discuss how restaurants in Saudi Arabia can execute portion control in their restaurants and increase their revenues. . Importance Of Portion Control In Restaurants . Staff Training.
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Synergy Suite
NOVEMBER 9, 2023
From deciphering the components of the equation to scrutinizing key data points, let’s delve into the essential elements that define effective cost control in the culinary world. What is Waste and Food Cost Control? Monitor portion control and inventory to control costs.
MBB Hospitality
NOVEMBER 15, 2023
Implementing Food Costing Solutions With the right food costing solutions, restaurants can turn a meticulous eye to their inventory and procurement processes. Leveraging technology can streamline these processes, reducing waste and ensuring precise portion control.
The Restaurant Times
OCTOBER 5, 2020
Adopt measures to decrease the amount of food you throw away by focusing on correct portion control. You can either keep track of your most ordered food items and ask for discounts or procure raw materials directly from farmers or producers to avoid having to give middlemen and wholesalers’ their cut.
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.
The Restaurant Times
JUNE 28, 2021
They should be trained to chop the raw material themselves in the correct portions rather than buying pre-chopped inventory that costs more. You can consider joining a purchase group organization that groups multiple restaurants to procure the best goods for them at low prices. Buying on credit is also one of the good options.
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