Horizon Hospitality

JULY 17, 2024

Promote high-margin dishes through strategic menu placement and server recommendations. Portion Control: Implementing strict portion control ensures consistency and reduces waste. Train staff to measure ingredients accurately and monitor portion sizes regularly.

Portion Control 130

Portion Control Menu Planning Pricing Server 130

7 Shifts

MAY 31, 2021

For example, kitchen managers rely on software to let them know how much expected inventory they have in stock. Portion control in the kitchen saves on inventory, which helps keep the restaurant profitable. Tools used by restaurants to develop this process include inventory software and checklists for when deliveries arrive.

Server 145

Server Scheduling Portion Control Customer Service 145

7 Shifts

OCTOBER 28, 2024

Additionally, setting consistent drink recipes and using portion control tools like jiggers can prevent over-pouring and make sure you’re getting the most out of each bottle. Regular training and spot-checks also help maintain consistency, leading to better control over pour costs and higher profitability for your bar.

Portion Control 78

Portion Control Pricing Training Scheduling 78

Synergy Suite

NOVEMBER 9, 2023

Monitor portion control and inventory to control costs. The formula for food cost as a percentage is pretty simple and can be done with a basic calculator (or reporting and analytics software ). This holistic management ensures not only financial prudence but also promotes sustainability and operational efficiency.

Portion Control 52

Portion Control Procurement Training Communication 52

7 Shifts

JULY 5, 2024

For example, training your kitchen staff on portion control can reduce food waste, and teaching your servers to upsell high-margin items can boost sales. Use the right tools for your restaurant Having the right software can make a big difference in how effectively you can manage your restaurant’s finances.

Scheduling 97

Scheduling Portion Control Cost Reduction Accounting 97

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