7 Shifts

JULY 5, 2024

For example, if labor costs are consistently high, you might consider optimizing staff schedules or using labor-saving equipment to reduce expenses and increase your net profit. Reviewing and optimizing staff schedules can make a big difference. You may need to adjust your staff schedules to align better with peak dining times.

Scheduling 97

Scheduling Portion Control Cost Reduction Accounting 97

Synergy Suite

DECEMBER 21, 2023

Portion Control Issues Inconsistent portion control during food preparation can also lead to inventory variance. If your chefs and kitchen staff are not following standardized portion sizes, it can result in overuse of ingredients and increased food costs.

Portion Control 52

Portion Control Information Menu Planning Training 52

Restaurant Engine

OCTOBER 27, 2021

4: Take a Look at Portion Control. Does your kitchen staff serve portions that are too big? If you are over-portioning your plates, your food costs are going to explode. If you’re struggling to control your labor costs, check out a few of these tips: Look into the past to see how many tables you serve each night.

Portion Control 90

Portion Control Article Pricing Budgeting 90

Synergy Suite

OCTOBER 12, 2023

Efficient portion control and recipe standardization can reduce waste and control expenses. Nurturing strong supplier relationships to negotiate better pricing on quality ingredients is vital to control costs. Schedule a demo today to see how SynergySuite can help you take your restaurant business to the next level.

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

The Restaurant Times

OCTOBER 5, 2020

Adopt measures to decrease the amount of food you throw away by focusing on correct portion control. A POS system greatly helps in: Tracking inventory and setting reordering schedules to avoid thefts. Waste and theft are considered to be significant threats to a restaurant’s profits. Increasing table turnover rates.

POS Systems 52

POS Systems Portion Control Training Procurement 52

LimeTray

FEBRUARY 27, 2021

Even small dessert cups and ice cream containers to hold kids-sized desserts can help ensure portion control. Schedule staff so that they can take orders quickly. Spoons and forks with shorter handles are easier and less frustrating for kids to maneuver. A show kitchen can entertain kids while they are waiting for their food.

Portion Control 52

Portion Control Training Presentation Blog 52

7 Shifts

JULY 25, 2024

Make managing a team easier and more cost-efficient with a dedicated restaurant scheduling tool. Novice home cooks who want to hone their skills through the step-by-step instructions included with meal kits Meal kits and subscription boxes both offer a steady income stream for restaurants, even during slow seasons.

Special Events 97

Special Events Catering Events Workshop 97

Modern Restaurant Management

DECEMBER 21, 2022

Workers will access apps to take a shift or two rather than working a consistent schedule. While rising keg costs are a concerning trend, better bars and restaurants will respond by dialing-in their draft beverage program to more accurately reflect the variety of styles and profiles their customers demand.

Pricing 167

Pricing Portion Control Budgeting Marketing 167

Modern Restaurant Management

DECEMBER 17, 2020

A recent consumer study from Deloitte, “ The Restaurant of the Future Arrives Ahead of Schedule – Time to Get on Board ,” found that these trends are likely to remain long after the pandemic ends, as diners seek more convenient and connected restaurant experiences. The Restaurant of the Future is Here Now.

Travel and Tourism 167

Travel and Tourism Sanitation Marketing Training 167

Modern Restaurant Management

SEPTEMBER 15, 2020

It comes in single-use, portion-controlled pouches for easy distribution to diners eating in or taking out. Modifications to an HVAC system’s ventilation settings and schedules typically require a technician to visit each individual facility to make manual adjustments to each HVAC system.

Marketing 162

Marketing Sanitation Multi-Unit Operations Information 162

Modern Restaurant Management

JUNE 19, 2020

Benefits anyone who has a busy schedule. Combined with 7shifts integrated scheduling, time-clocking, and reporting platform, Employee Health Check provides all restaurateurs with a turn-key solution for ensuring the health and safety of team members, patrons, and the wider community. ." – Fast reordering.

Sanitation 145

Sanitation Information Marketing Document 145