Horizon Hospitality
JULY 17, 2024
Portion Control: Implementing strict portion control ensures consistency and reduces waste. Train staff to measure ingredients accurately and monitor portion sizes regularly. This approach helps maintain quality while controlling food costs.
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.
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Modern Restaurant Management
OCTOBER 25, 2024
For instance, smart temperature controls independently adjust heating and cooling to maintain optimum conditions for ingredients, preventing spoilage. Using inventory management software, too, can give you visibility of the items transitioning through your storage, helping you practice good first-in, first-out (FIFO) practices.
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.
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 ). Ensuring accurate documentation of recipes and consistent portion control is crucial.
Restaurant Engine
OCTOBER 27, 2021
With the right software, you can track the costs of your goods sold. You can stay on top of trends in your inventory spending so you can adjust quickly to control spending. #3: 4: Take a Look at Portion Control. Does your kitchen staff serve portions that are too big? 2: Track the Cost of Your Goods Sold.
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.
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